If you love cozy fall vibes and sweet, cinnamon-spiked treats, pumpkin snickerdoodles might just become your new favorite cookie. These soft, chewy cookies marry the classic snickerdoodle charm with the warm, spicy goodness of pumpkin.
The best part is that the pumpkin replaces the egg as the binder in these cookies – so egg-free cookies, everyone! Super tasty, and easy to make.
Pumpkin makes everything better, including snickerdoodles. They’re perfect for a chill afternoon with a cup of tea or whenever you want a little seasonal comfort without fussing too much.
Gina’s Recipe Rundown:
Texture: Pillowy soft with a chewy bite, these Pumpkin Snickerdoodles are perfectly tender inside with a sweet, cinnamon-sugar coating that adds just the right amount of crisp.
Taste: Sweet and warmly spiced, these Pumpkin Snickerdoodles have a rich pumpkin flavor balanced with cozy notes of cinnamon and sugar in every bite.
Ease: These cookies come together quickly with simple pantry ingredients, making them an easy fall treat you can whip up anytime. No need for a stand mixer or hand mixer, this recipe whips up with just a bowl and a whisk.
Why I love it: I love these Chewy Pumpkin Snickerdoodles because they combine the cozy flavors of fall with the nostalgic comfort of a classic snickerdoodle—soft, chewy, warmly spiced, and perfect with a cup of coffee. They really are a favorite fall cookie of so many, just like classic snickerdoodles, but so much better. You just can’t beat pumpkin cookies with the cinnamon sugar mixture that enhances the texture of the cookie.
Why You’ll Love This Recipe
Pumpkin adds moisture and warmth.
Unlike regular snickerdoodles, the pumpkin gives these cookies a soft, tender crumb that practically melts in your mouth, plus a subtle pumpkin spice flavor that feels just right for chilly days.
Easy twist on a classic.
If you know how to make regular snickerdoodles, this recipe is no biggie. You just add pumpkin and a few spices, and boom—you elevate your cookie game without stress or special ingredients.
Perfect balance of cinnamon and sweet pumpkin.
The cinnamon-sugar coating on these cookies pairs with the pumpkin spices in the dough to give you that classic snickerdoodle tang with an extra cozy fall vibe that’s totally comforting and not overpowering.
Ingredient Notes
- Pumpkin Pureé: Pure pumpkin (not pumpkin pie filling) is key here. But if you’re in a pinch, canned pumpkin pureé works great too. You can swap it out for sweet potato puree if you want a similar texture and a slightly different flavor twist.
- Flour: All-purpose flour is your friend in this recipe, giving the cookies the right structure. If you want to keep things gluten-free, try a gluten-free flour blend—just expect a slightly different texture.
- Cinnamon and Pumpkin Pie Spice: The magic comes from that cinnamon-sugar coating and pumpkin pie spice inside the dough. If you don’t have pumpkin pie spice, just mix cinnamon, nutmeg, and a touch of ginger or cloves instead.
- Butter: I use unsalted butter here, but salted butter would work too—just skip any extra salt in the recipe or lessen it a bit to keep things balanced.
- Sugar: Both granulated and brown sugar are used to create a nice chewy texture and sweet depth. If you want to cut back on sugar, you can reduce it a bit, but the cookies might be less moist.
Kitchen Equipment
- Mixing Bowls – large mixing bowl
- Measuring Cups and Spoons
- Electric Mixer or Hand Whisk – optional
- Baking Sheets / Cookie Sheet
- Parchment Paper or Silicone Baking Mats
- Cooling Rack
- Cookie Scoop
- Plastic Wrap
- Ziplock Bag
- Rubber Spatula
How to Make Pumpkin Snickerdoodles
- In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, pumpkin puree, and vanilla until smooth and well combined.
- In a separate medium bowl, sift (or just whisk) the flour, pumpkin pie spice, baking soda, baking powder, and salt until everything is blended.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until combined. Cover the bowl and pop it in the fridge for at least 1 hour.
- When you’re ready to bake, preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a small bowl, whisk together the coating ingredients—granulated sugar and cinnamon.
- Using a 4-tsp cookie scoop, portion out the dough. Roll each portion into a smooth ball, then toss it in the cinnamon-sugar mixture until fully coated. Place the cookies on the prepared sheets about 3 inches apart—they’ll spread, so don’t flatten them.
- Bake for 9–12 minutes, until the edges are set and lightly browned but the centers are still soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. They’ll flatten a bit as they cool and should have that classic crackled top.
Variations & Substitutions
Add Chocolate Chips: Toss some white or semi-sweet chocolate chips into the batter before baking for a sweet surprise.
Spiced Up: Boost the spices by adding ground ginger or cloves to the dough for a bolder, more festive flavor.
Make Mini Cookies: Roll the dough into smaller balls for bite-sized treats that bake faster and are perfect for parties or lunchboxes.
Gluten-Free Twist: Use a gluten-free flour blend instead of all-purpose to make these pumpkin snickerdoodles safe for gluten-sensitive friends.
Flavor Boosters
Brown Butter Pumpkin Snickerdoodles – Brown the butter before mixing it in to add a nutty, rich depth that takes these cookies from good to seriously next-level.
Add a Touch of Salted Caramel – Drizzle salted caramel over cooled cookies or dip half the cookie in salted caramel sauce for a sweet-salty combo that’s killer.
Orange Zest in the Dough – A little orange zest brightens the deep pumpkin flavor and adds a fresh zing that’s especially nice if you’re making these during the holidays.
Toasted Pecans or Walnuts – Toss in some chopped, toasted nuts for a bit of crunch and a toasty flavor contrast to the soft dough.
Vanilla Bean Paste – Swap vanilla extract with vanilla bean paste for a richer, more fragrant vanilla flavor that pairs beautifully with pumpkin.
Storage
Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it helps maintain moisture without making them soggy.
Freezing – Scoop and roll the dough into balls and freeze them on a baking sheet before transferring to a freezer bag. Bake straight from frozen, adding a couple of extra minutes to the baking time. Cookies can be frozen for up to 3 months.
Expert Tips
- Chill the dough before baking – Letting your dough chill for at least an hour helps the flavors meld and prevents the cookies from spreading too much in the oven. It also gives you a thicker, chewier cookie, which is the real MVP here.
- Roll generously in cinnamon sugar – Don’t be shy coating the dough balls in cinnamon sugar—it creates that perfect crispy, crackly crust that contrasts with the soft pumpkin interior. It’s kind of like the cookie’s signature look and flavor boost.
- Use parchment paper or silicone mats – Baking these on parchment or silicone mats keeps them from sticking, so no stressed cookie rescuing needed. Plus, it helps with even baking on the bottom, avoiding burnt spots.
- Don’t overbake – Keep a close eye—the cookies should come out soft and slightly underbaked in the middle because they keep cooking as they cool. Overbaking kills that soft, chewy texture.
- Experiment with spices – Feel free to tweak the pumpkin pie spice blend to your liking. I sometimes add a little extra cinnamon or swap in cardamom for a fun twist. It makes baking feel like a mini adventure.
What To Serve With Pumpkin Snickerdoodles
Warm Apple Cider
A mug of spiced apple cider makes a perfect partner for these cookies and amps up the cozy fall vibes.
Creamy Hot Chocolate
Rich hot chocolate with marshmallows matches the sweet and spicy notes of the cookies for a comforting treat duo.
Chai Tea Latte
The chai spices in the latte highlight similar warm spices in the cookies and make for a harmonious flavor pairing.
Vanilla Ice Cream
A scoop of smooth vanilla ice cream serves as a cool, creamy contrast to the soft, spiced cookie for a nice flavor balance.
Simple Black Coffee
Black or lightly sweetened coffee cuts through the sweetness and spices, making each bite feel fresh.
Troubleshooting
- Cookies Spread Too Much – Make sure to chill your dough well before baking—warm dough tends to flatten out. Also, check your flour measurement; too little flour can cause spreading.
- Tough or Dry Cookies – Don’t overbake! Remove the cookies when they look slightly underdone in the center. Overbaking causes dryness and loss of that chewy texture.
- Cinnamon Sugar Doesn’t Stick – Roll the dough balls in the cinnamon sugar tightly to ensure even coverage. If the dough is too dry, lightly brush it with a tiny bit of milk or butter before rolling.
- Cookies Are Too Flat – Make sure your baking powder and baking soda are fresh and active; they give your cookies the lift they need. Pounding the dough too much also ruins fluffiness, so handle it gently.
- Dough Too Sticky to Handle – Pop the dough in the fridge for 20-30 minutes to firm up. Cooler dough is way easier to roll and coat with cinnamon sugar.
FAQ’s
Can I use fresh pumpkin instead of canned?
Yes, you can roast fresh pumpkin and puree it, just be sure to drain any excess water for a thicker consistency like canned pumpkin.
Are these cookies good for freezing after baking?
Definitely. Freeze fully cooled cookies in an airtight container for up to a month, then thaw at room temperature or warm slightly in the oven.
Can I make these cookies vegan?
Sure thing! Swap the butter for a vegan butter. These cookies are already egg-free when using pumpkin puree.
What’s the best way to get that crackly sugar crust?
Rolling the dough balls in a generous coating of cinnamon sugar right before baking does the trick every time.
Can I add nuts or raisins to this recipe?
Yes, add chopped nuts like pecans or walnuts or raisins if you want some extra texture and flavor, but keep the amounts moderate so the dough doesn’t get too dense.
DON’T MISS THESE HOLIDAY E-BOOKS!
If you love this fall cookie recipe, you’re going to love these other fall cookies, too. Please click each link below to find the easy, printable recipe!
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Pumpkin Snickerdoodles
Ingredients
Cookie dough
- ½ cup butter melted – unsalted
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- ⅓ cup pumpkin puree not pie filling
- ½ teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- ½ teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon table salt
Cinnamon sugar
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Whisk the melted butter, brown sugar, granulated sugar, pumpkin puree, and vanilla in a large bowl until thoroughly mixed and smooth.
- Sift the flour, pumpkin pie spice, baking soda, baking powder, and salt in a medium bowl until blended. You can do this by just running a whisk through the dry ingredients.
- Fold the dry ingredients into the wet ingredients using a rubber spatula – working it until just combined.
- Cover the bowl and refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees F.
- Line two large baking sheets with parchment paper.
- Combine the coating ingredients (granulated sugar and cinnamon) in a small bowl and whisk until blended.
- Use a 4-tsp cookie scoop to portion the dough. Roll each portion between your hands to make it smooth and round.
- Drop the dough into the cinnamon/sugar mixture and roll it around to coat evenly.
- Arrange the dough on the prepared baking sheets, placing approx 3” apart to allow to spreading. (don’t flatten)
- Bake 9-12 minutes or until the edges are set, slightly brown, and the centers are still somewhat soft.
- Remove and allow to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. The cookies will deflate as they cool. They should be somewhat flat with a crackled top appearance.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Created by Gina Kleinworth
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