These Pumpkin Snickerdoodle Cookies are soft, warmly spiced, and roll right into autumn with a cozy pumpkin twist. They are perfect for snack time or lunchbox treats. Their mild pumpkin flavor and snickerdoodle crunch make for a sweet fall snack you'll want second of.
I love the classic snickerdoodle tang combined with the pumpkin sweetness in these cookies. If you are already a fan, you might also enjoy these Pumpkin Muffins, or my favorite Pumpkin Spice Latte Cookies, my go to recipes when craving seasonal comfort.
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Why You'll Love Pumpkin Snickerdoodle Cookies
Soft and chewy with just the right crisp on the outside. It's a hug in cookie form!
Mild pumpkin spice warmth without overpowering sweetness and great with a glass of milk or tea.
Easy to make with pantry basics plus pumpkin puree. Simple ingredients with big flavor.
Key Ingredients
Please see the recipe card at the bottom of this post for full ingredient list and instructions.
- Pumpkin puree: adds moisture and gentle pumpkin flavor without being too heavy.
- Pumpkin pie spice: brings the warm, classic fall flavor to every bite.
- Cream of tartar: gives that signature tang and chewy texture that makes a snickerdoodle special.
- Dark brown sugar: adds a hint of caramel like sweetness and helps keep the cookies soft.
- Butter: creates a rich flavor and soft, tender crumb.
Ingredient Substitutions
- Swap pumpkin spice for ½ teaspoon cinnamon plus a big pinch of nutmeg and ginger, if pumpkin spice isn't on hand.
- Use light brown sugar instead of dark brown sugar for a lighter molasses flavor.
- Butter flavor vegetable shortening in place of softened for crispier cookies.
Recipe Variations
- Chocolate dipped edges: dip half the cooled cookie in melted chocolate and let it set.
- Nutty twist: sprinkle some chopped pepcans in the spiced sugar before baking for crunch.
- Cookie sandwich: place with a thin layer of cream cheese frosting between two cookies.
Top Tips
- Flatten the cookies slightly with the bottom of a drinking glass to help the cookie spread out more.
- Roll dough balls generously in sugar coating for that classic snickerdoodle crackle and spice hit.
- Use parchment paper to prevent the cookies from sticking to the baking sheet.
Storage
Store in an airtight container at room temperature for up to 4 days or in the freezer up to 3 months.
Serve with...
These pumpkin snickerdoodle cookies are perfect with a tall glass of milk or a mug of hot coffee.
More Pumpkin Recipes to Try
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Pumpkin Snickerdoodle Cookies
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Ingredients
FOR THE COOKIES
- 1½ cup flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1½ teaspoon pumpkin spice
- ¼ cup pumpkin puree
- ½ cup unsalted butter
- ½ cup granulated sugar
- ⅓ cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg , room temperature
FOR THE SUGAR COATING
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350° F. In a large mixing bowl, whisk together the flour, salt, baking soda, cream of tartar, and pumpkin pie spice. Set aside.
- In another large mixing bowl, add the butter, granulated sugar, and brown sugar. Mix with a hand mixer until creamy. Add the egg, pumpkin puree, and vanilla extract. Mix until combined.
- Gradually add the flour mixture to the butter mixture and mix until combined. Set aside.
- In a small bowl stir together the sugar and pumpkin pie spice.
- Shape the cookie dough 1 tablespoon sized balls (using a small cookie scoop to measure) and roll the dough into the spiced sugar mixture.
- Bake for 10 minutes, or until the cookies are golden around the edges.
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