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Pumpkin Snickerdoodles

Pumpkin Snickerdoodles are the best of both worlds when it comes to classic cookie and favorite fall flavors. Fluffy, chewy snickerdoodles are mixed with pumpkin puree and warm vanilla extract to bring fall right into your kitchen! Perfect for any holiday dessert table, guests won’t want to keep their hands out of the cookie jar.

Bite taken out of a pumpkin cookie.

Pumpkin Snickerdoodles

We love these Pumpkin Snickerdoodles! They’re the perfect warm treat on a chilly day. The smell of cinnamon baking in the oven will fill your whole house. You’ll just want to curl up on the couch in a cozy sweater and eat the whole tray! Try to share with the family, but we won’t blame you if you keep these cookies all to yourself.

How To Make Pumpkin Snickerdoodles

  1. In a large mixing bowl, whisk together the brown sugar, melted butter, pumpkin puree, granulated sugar, and vanilla extract.
  2. In a separate mixing bowl, whisk together the flour, cinnamon, cream of tartar, baking soda, salt, and baking powder.
  3. Now add the dry ingredients to the wet, and mix using a spatula until just combined. Fold in the pecans. Cover the dough with plastic wrap, and place in the refrigerator for 3-4 hours or up to overnight. Overnight will definitely give you the best results if you can spare the time.
  4. Once the dough has chilled, preheat your oven to 350°F. Line two large baking sheets with parchment paper.
  5. Combine the granulated sugar and cinnamon together in a small bowl.
  6. Form dough balls using a 2 tablespoon cookie scoop then roll each dough ball in the cinnamon sugar. Place on the baking sheet at least 1-inch apart. For fluffier cookies, do not flatten. For flatter cookies, press down slightly and add a bit more cinnamon sugar on top.
  7. Bake for 10-12 minutes until the cookies begin to brown around the edges. Allow the cookies to cool for 2-3 minutes on the baking sheets before transferring to a wire rack to cool completely.
  8. Enjoy!
Collage showing how to make pumpkin snickerdoodles.

Tips and Variations

  • Cream of tartar helps the leavening agents work in this cookie recipe, the result being the best pillowy soft cookies. You can find cream of tartar in the spice aisle of your local supermarket.
  • Make the dough at least 3 ½ to 4 hours in advance for best results. Although allowing the dough to chill overnight is best if you have the time.
  • Try adding other mix-ins like white chocolate chips, cinnamon chips, or caramel chips for even more deliciousness. You can also leave out the nuts if you prefer.
  • Feel free to substitute the cinnamon in the dough for pumpkin pie spice or a dash of nutmeg and cloves.
Stack of pumpkin snickerdoodles in front of milk.

Storage and Reheating

Storage: Store any leftover Pumpkin Snickerdoodles in an airtight container for up to 3 days. You can also make a batch to freeze! Just wrap in wax paper and place in a freezer safe bag. Pop them in the freezer for 1 to 2 months and thaw when ready to eat.

Reheating: No need to really reheat these but if you like a warm cookie, pop in the microwave for a few seconds.

Like This Recipe?

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Cinnamon sticks and pumpkin snickerdoodles cooling.

Pumpkin Snickerdoodles

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 3 hours
Total Time: 3 hours 20 minutes

Ingredients

Cookies

  • ¾ cup light brown sugar
  • ½ cup unsalted butter melted
  • cup canned pumpkin puree
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon cream of tartar
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • cup chopped pecans optional

Cinnamon sugar

  • ¼ cup granulated sugar
  • 1 ½ teaspoons cinnamon

Instructions

  • In a large bowl, whisk together the brown sugar, butter, pumpkin puree, granulated sugar, and vanilla.
  • In a separate, medium bowl, whisk together the flour, cinnamon, cream of tartar, baking soda, salt, and baking powder.
  • Add the dry ingredients to the wet, and mix using a spatula until just combined. Fold in the pecans if using. Cover the dough with plastic wrap, and place in the refrigerator for 3-4 hours or up to overnight.
  • When dough has chilled, preheat oven to 350℉. Line two large baking sheets with parchment paper. 
  • Combine the granulated sugar and cinnamon together in a small bowl.
  • Form dough balls using a 2 tablespoon cookie scoop, roll each dough ball in the cinnamon sugar and place on the baking sheet at least 1-inch apart. (For puffy cookies, do not flatten. For flatter cookies, press down slightly and add a bit more cinnamon sugar on top.)
  • Bake for 10-12 minutes until the cookies begin to brown around the edges. Allow the cookies to cool for 2-3 minutes on the baking sheets before transferring to a wire rack to cool completely.
  • Enjoy at room temperature!

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cookies. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.

Nutrition

Serving: 2Cookies | Calories: 219kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 182mg | Fiber: 1g | Sugar: 18g
Recipe Rating