Pumpkin Snickerdoodle Cookies Recipe
These Pumpkin Snickerdoodle Cookies are soft, chewy, and perfectly spiced with a buttery pumpkin base rolled in warm cinnamon sugar. They bake up thick, tender, and extra cozy—combining classic snickerdoodle flavor with fall pumpkin goodness. The ultimate autumn cookie for coffee breaks, dessert tables, and holiday baking!
Ingredients
For the cookie dough:
- 1/2 cup 115 g unsalted butter, softened
- 1/2 cup 100 g granulated sugar
- 1/4 cup 50 g brown sugar
- 1/2 cup 120 g pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups 190 g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar optional
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Cinnamon sugar coating:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Step 1: Prepare the oven and baking sheet
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper or silicone mat.
Step 2: Mix the wet ingredients
- In a large bowl, beat butter and sugars until smooth.
- Add pumpkin puree, egg, and vanilla. Mix until combined.
Step 3: Combine dry ingredients
- In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and cream of tartar.
- Gradually add dry ingredients to wet mixture. Stir until fully combined.
Step 4: Prepare the cinnamon-sugar coating
- In a small bowl, mix granulated sugar and cinnamon.
Step 5: Shape the cookies
- Scoop dough using a tablespoon or cookie scoop.
- Roll each ball in cinnamon-sugar mixture until coated.
- Place 2 inches apart on the baking sheet.
Step 6: Bake the cookies
- Bake for 12–15 minutes until edges are slightly golden.
- Don’t overbake; cookies should be soft in the center.
Step 7: Cool and serve
- Let cookies cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
Video
Notes
📝 Notes
- Use canned pumpkin puree for consistent texture and flavor.
- Substitute butter with coconut oil for a dairy-free option.
- Mix cinnamon and sugar thoroughly for an even coating on cookies.
- Chill dough for 15–20 minutes to prevent spreading while baking.
- Bake until edges are firm but centers remain soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring.
- Store in an airtight container at room temperature for up to 5 days.
- Optionally sprinkle extra cinnamon sugar on top for garnish.