I’ve made a lot of pumpkin treats, but these Pumpkin Snickerdoodle Cookies are hands-down one of my favorites. They’re pillowy-soft, rolled in cinnamon sugar, and filled with cozy fall flavor. Perfect for cozy desserts or fall gatherings!
Contents
Pumpkin Snickerdoodle Cookies Recipe
Pumpkin snickerdoodle cookies are a seasonal twist on the classic snickerdoodle. They include pumpkin puree and warm spices like cinnamon, nutmeg, and ginger. All create a soft, slightly chewy cookie with a crackly cinnamon-sugar coating.
Unlike traditional snickerdoodles, pumpkin adds moisture and a subtle earthy sweetness, making them a favorite for fall baking.
You can enjoy these treats with a pumpkin snickerdoodle cocktail, a pumpkin pie liqueur, or white chocolate liqueur cocktails. The vanilla rum caramel sauce also enhances the cookies.
For cozy pairings, opt for warm beverages like hot apple cider, chai tea, or spiced coffee. Cold milk, a pumpkin spice latte, or a vanilla latte also balances the cookies’ sweetness and spice perfectly.
These cookies are great for holiday gatherings, cookie swaps, or cozy treats with coffee or tea. Here’s how to make the pumpkin snickerdoodle cookies:
Pumpkin Snickerdoodle Cookies
Nutrition
Ingredients
For the cookie dough
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pumpkin purée
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar optional but adds that classic snickerdoodle tang
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
For the cinnamon sugar coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the pumpkin purée and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet mixture. Stir just until combined. Dough will be soft.
- In a small bowl, mix the sugar and cinnamon for the coating.
- Scoop tablespoon-sized amounts of dough, roll into balls, and coat them in the cinnamon sugar.
- Place dough balls on the baking sheet 2 inches apart. Gently flatten the tops with your fingers or the bottom of a glass.
- Bake for 10–12 minutes or until edges are set and tops look dry.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use canned pumpkin purée, not pumpkin pie filling.
- For a stronger pumpkin flavor, refrigerate the dough for 30 minutes to let flavors develop.
- Freeze well for up to 2 months.
SIMILAR RECIPES:
Variations
Pumpkin snickerdoodle cookies have several popular variations.
- Pumpkin Chocolate Chip Snickerdoodles add 1/2 cup mini or regular chocolate chips to the dough.
- The gluten-free Version uses gluten-free flour.
- Pumpkin Coconut Snickerdoodles
- Mix in 1/3 cup shredded coconut.
- Optional: use coconut sugar instead of granulated sugar for a deeper flavor.
- Maple Pumpkin Snickerdoodles
- Replace granulated sugar in the dough with maple sugar or add 1 tbsp maple syrup.
- Swap vanilla extract with maple extract for extra flavor.
- Pumpkin Peanut Butter Snickerdoodles
- Swirl in 1/4 cup creamy peanut butter into the dough before chilling.
- Dust the top with a cinnamon-sugar and crushed peanut mix.
- Pumpkin Apple Pie Snickerdoodles
- Fold in 1/3 cup finely chopped dried apples or freeze-dried apple bits.
- Add a pinch of allspice to the spice mix for a cozy apple pie twist.
- Pumpkin Oat Snickerdoodles replace 1/2 cup of the flour with quick oats.
- Pumpkin Pecan Snickerdoodle Cookies add 1/2 cup chopped toasted pecans.
- Salted Pumpkin Snickerdoodles sprinkle a bit of flaky sea salt on top before baking.