Chewy Pumpkin Snickerdoodle Cookies
This pumpkin snickerdoodle recipe is a spin on my gold standard snickerdoodle recipe. I’ve made that recipe for years, and it’s a long-time reader favorite as well as a personal favorite of my family. In my book, a fantastic snickerdoodle is pillowy soft on the inside and slightly chewy around the edges thanks to the melted butter in the dough. This pumpkin version checks all the boxes, with the added bonus of a subtle pumpkin flavor and extra warmth from the blend of spices used in the batter. I used a blend of pumpkin pie spice, cinnamon, and cloves in the batter to really drive home that cozy fall flavor. The cinnamon-sugar coating is non-negotiable when making snickerdoodles of any kind, although I bet you could replace the 2 teaspoons of cinnamon with pumpkin pie spice if you really love that pumpkin pie flavor and want to enhance it. I’ll be making these soft and chewy pumpkin snickerdoodles all fall long, and you should too! The cookies aren’t as pumpkin-forward as desserts like pumpkin bread or pumpkin cake, so you can keep these on repeat from now until Thanksgiving.
Ingredients for Pumpkin Snickerdoodles
Just like my classic snickerdoodles, these pumpkin snickerdoodles use basic ingredients I always have on hand during the fall. Specifically, the recipes below use less than a full can as well. Pumpkin cinnamon roll bake is a decadent breakfast option that’s perfect for weekends and holidays, and cinnamon sugar pumpkin muffins are perfect for grab-and-go breakfasts and snacks. A reader favorite in recent years are pumpkin cruffins which use a shortcut to keep them fast and easy! This pumpkin chocolate chip bread comes together quickly and is perfect for gifting. But if pumpkin cookies are your favorite, then try these pumpkin chocolate chip cookies, pumpkin oatmeal chocolate chip cookies, or iced pumpkin oatmeal cookies. Gather the following to make the Cookie Dough:
Unsalted butter Granulated sugar Brown sugar Pumpkin puree Egg yolk Vanilla extract All-purpose flour Spices (pumpkin pie spice, cinnamon, cloves) Baking soda Salt Cream of tartar
Cinnamon-Sugar Coating:
Granulated sugar Ground cinnamon
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Pumpkin Snickerdoodles
Snickerdoodle pumpkin cookies are incredibly easy to make with modest prep time, but you must chill the dough before baking the cookies. As long as you plan accordingly, you should have no trouble!
More Easy Pumpkin Cookie Recipes:
If you’re a pumpkin fan, check out ALL MY PUMPKIN RECIPES! Baked cookies: Baked pumpkin snickerdoodle cookies can be stored in an airtight container on your counter for up to 1 week or in the freezer for up to 3 months. Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Pumpkin Oatmeal Chocolate Chip Cookies — These pumpkin oatmeal cookies are bursting with chocolate chips in every bite! They’re thick, hearty, perfectly chewy, and not at all cakey. Pumpkin Chocolate Chip Cookies — Between the molasses, pumpkin pie spice, and pumpkin pie spice extract that I used, these pumpkin chocolate chip cookies beautifully showcase the flavors of fall! Pumpkin Spice Cookies — These pumpkin spice cookies are made without pumpkin puree but are full of flavor thanks to the pumpkin pie spice! These are so soft and fluffy! Buttery Pecan Pumpkin Spice Cookies – Buttery soft dough with big chunky pecans in every bite! Salty-and-sweet and so hard to resist! Pumpkin White Chocolate Chip Cookies — Soft, chewy, loads of white chocolate, and so much pumpkin flavor!! A pinch of salt balances the sweet white chocolate for a salty-and-sweet treat!! Iced Pumpkin Oatmeal Cookies — Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!
