Chewy pumpkin snickerdoodles are a cozy fall cookie with soft centers, cinnamon-sugar edges, and warm pumpkin spice flavor in every bite. Made with real pumpkin puree, melted butter, brown sugar, cinnamon, nutmeg, and cloves, these pumpkin snickerdoodle cookies are simple to prepare and perfect for baking during the cooler months.
Pumpkin Snickerdoodles Recipe
If you love pumpkin desserts, this pumpkin snickerdoodles recipe belongs on your baking list. These cookies have the familiar cinnamon-sugar coating of a classic snickerdoodle, but the addition of pumpkin puree and warm spices gives them a soft, seasonal flavor that feels especially comforting.
The texture is one of the best parts of this recipe. The cookies bake up tender and chewy, with a lightly crisp outside from the cinnamon sugar. They are sweet, warmly spiced, and easy enough to make for a weekend treat, a holiday dessert tray, or a simple afternoon baking project.
Because these cookies disappear quickly, making a double batch is a smart idea if you plan to share. The dough can also be prepared ahead of time, which makes this recipe convenient during busy baking seasons.
Cinnamon sugar is already part of what makes snickerdoodles so loved. Pumpkin puree, cinnamon, nutmeg, and cloves bring even more warmth to the cookie dough, creating a soft pumpkin cookie that tastes like fall without being complicated.
Why You’ll Love This Recipe
These pumpkin snickerdoodle cookies are easy, soft, and full of flavor. Here are a few reasons to make them:
- The cookie dough can be made ahead and chilled until you are ready to bake.
- They are great for sharing at parties, holidays, potlucks, or cozy family gatherings.
- The recipe uses simple pantry ingredients and does not require complicated equipment.
- The dough is egg-free, making it a helpful option for anyone avoiding eggs in cookie dough.
- The cinnamon-sugar coating gives every cookie a classic snickerdoodle finish.
Ingredients
To make soft and chewy pumpkin snickerdoodles, you will need the following ingredients:
- Unsalted butter
- Brown sugar
- Granulated sugar
- Vanilla extract
- Pumpkin puree
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cloves
- Ground cinnamon
- Ground nutmeg
Substitutions and Variations
If you prefer to use a prepared pumpkin pie spice blend, you can replace the cinnamon, nutmeg, and cloves with an equal amount of pumpkin pie spice. This keeps the warm flavor while making the ingredient list even simpler.
Be sure to use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices, which can change the flavor and texture of the cookies.
For a gluten-free version, use a gluten-free 1:1 all-purpose flour substitute. The dough should still be chilled before baking so the cookies hold their shape.
For deeper flavor, you can brown the butter before adding it to the sugars. Let it cool slightly before mixing so it blends smoothly into the dough.
How to Make Pumpkin Snickerdoodles
Begin by melting the butter. In a medium bowl, whisk the melted butter with the brown sugar and granulated sugar until the mixture is smooth and the brown sugar lumps are mostly gone. Add the pumpkin puree and vanilla extract, then whisk again until fully combined.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This helps distribute the leavening and spices evenly throughout the cookie dough.
Pour the wet ingredients into the dry ingredients and mix with a sturdy spoon, rubber spatula, or bench scraper until a soft dough forms. The dough will be very soft at this stage, so chilling is important.
Cover the bowl and refrigerate the dough for at least 30 minutes. For the best texture, chilling the dough for about 2 hours helps the cookies bake thicker and chewier. The dough can also be chilled longer if you are preparing it ahead of time.
Hot Tip: Chilling the dough is essential. It firms the butter and pumpkin mixture, making the dough easier to roll and helping the cookies spread less in the oven.
When you are ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper or lightly grease them.
Use a cookie scoop to portion the dough, then roll each portion into a smooth ball. In a small bowl, mix granulated sugar and cinnamon for the coating. Roll each dough ball generously in the cinnamon-sugar mixture.
Place the dough balls on the prepared baking sheets, leaving space between each cookie. Gently press each ball down slightly with your hand so the cookies bake evenly.
Bake for 8 to 10 minutes. The cookies should look soft and slightly underbaked when they come out of the oven. They will continue to set as they cool on the baking sheet.
Let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely. Serve warm, or store them once they have reached room temperature.
How to Store Leftover Pumpkin Snickerdoodles
Store leftover pumpkin snickerdoodles in an airtight container at room temperature for up to 1 week. For the best flavor and texture, enjoy them within the first few days after baking. Always let the cookies cool completely before placing them in a container.
You can also freeze the unbaked cookie dough. Roll the dough into balls, place them on a baking sheet, and freeze until firm. Once frozen, transfer the dough balls to an airtight container or freezer bag and freeze for up to 3 months.
To bake frozen dough, place the dough balls on a prepared baking sheet and add a few extra minutes to the baking time.
Baked cookies can also be frozen. Freeze them on a baking sheet until firm, then transfer them to an airtight container with parchment paper between layers. Freeze for up to 3 months and thaw before serving.
Tips for Success
- Use pumpkin puree, not pumpkin pie filling, so you can control the sweetness and spices.
- Do not skip chilling the dough. The dough is very soft before chilling and needs time to firm up.
- If you are short on time, chill the dough in the freezer for about 45 minutes.
- Roll the dough generously in cinnamon sugar for the best snickerdoodle flavor.
- Let the cookies cool on the baking sheet before moving them, since they are delicate when warm.
- Serve these cookies with milk, coffee, or tea for a cozy fall treat.
FAQ
Pumpkin snickerdoodle cookies taste like a soft cinnamon-sugar cookie with warm pumpkin spice flavor. They have notes of cinnamon, nutmeg, cloves, vanilla, and pumpkin. The outside is lightly coated in cinnamon sugar, while the inside stays soft and chewy.
No. This pumpkin snickerdoodle cookie dough is made without eggs. Pumpkin puree helps add moisture and softness to the dough.
Chilling the dough helps the cookies keep their shape while baking. The dough is very soft when first mixed, and chilling makes it easier to roll. It also slows spreading in the oven, which helps create a thicker, chewier cookie.
More Fall Cookie Recipes
- M&M Cookie Bars
- White Chocolate Dipped Chocolate Shortbread Cookies
- White Chocolate Caramel Pumpkin Spice Cookies
- Guilt Free Double Chocolate Cookies
- Old-Fashioned Pumpkin Cookies
Pumpkin Snickerdoodle Cookies
Equipment
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Cookie scoop
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Baking sheet
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Wire cooling rack
Ingredients
- ½ cup unsalted butter melted
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 6 tablespoons pumpkin puree
- 1 and ½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Cinnamon Sugar Mixture
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
Instructions
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In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Whisk in the vanilla extract and pumpkin puree.
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In a separate bowl, stir together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves.
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Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
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Cover the dough and chill for at least 30 minutes. Chilling is required for the best texture.
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Preheat the oven to 350°F and prepare a baking sheet with parchment paper or light grease.
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Mix the remaining ¼ cup granulated sugar with ½ teaspoon cinnamon. Roll about 1 ½ tablespoons of dough into a ball, then coat it generously in cinnamon sugar.
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Place the dough balls on the baking sheet and gently press each one down slightly.
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Bake for 8 to 10 minutes. Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack.