These soft chewy pumpkin snickerdoodle cookies are great for fall! Delicious pumpkin cookie dough is rolled in a cinnamon-sugar mixture to create the perfect cookies!

A stack of pumpkin snickerdoodle cookies on a white plate.

I have always loved snickerdoodles. There is something about the chewy texture and slight crunch of the cinnamon sugar makes for an amazing cookie! Adding pumpkin and pumpkin spice to a traditional snickerdoodle cookie takes it to the next level! The pumpkin flavor compliments the cinnamon sugar so well and creates a cookie that is full of the flavor of fall!

One of the things I love about these delicious cookies is that they are made with easy to find ingredients that you can find in any grocery store. This is the perfect cookie recipe for bake sales, parties, or as an after school snack!

A stack of pumpkin snickerdoodles cookies on a white plate with pumpkins in the background.

FAQ & Tips

The dough needs to chill-

For this recipe you’ll need to remember that the dough needs to chill this helps create the chewy cookie texture we all know and love. It needs to chill for at least 4 hours but can be chilled overnight if you want to make this dough ahead of time.

No there is no egg!

Most cookie recipes include an egg so often people think that is missing in this one. But don’t worry it’s not needed. Pumpkin can actually be used as an egg replacement so it serves two purposes in this cookie recipe.

Here’s what you’ll need for these pumpkin snickerdoodles

The ingredients for pumpkin snickerdoodles on a white marble background. Flour, salt, baking soda, pumpkin pie spice, cream of tartar, brown sugar, white sugar, butter, vanilla and pumpkin.

½ Cup Butter – softened to room temperature

½ Cup Brown Sugar

¼ Cup White Sugar

1/3 Cup Pure Pumpkin Puree (not pumpkin pie filling)

1 tsp Vanilla Extract

1 ½ Cup All Purpose Flour

1 ½ tsp Pumpkin Pie Spice

1 tsp Cream of Tartar

½ tsp Baking Soda

¼ tsp Salt

For rolling the cookies-

¼ Cup Sugar

2 tsp Pumpkin Pie Spice

A stack of four pumpkin snickerdoodle cookies.

Here’s how to make these Pumpkin Snickerdoodles

In a large bowl, using an electric hand mixer or in the bowl of a stand mixer cream together butter, ½ cup brown sugar and ¼ cup white sugar until well mixed.

Add in pumpkin puree and vanilla, continue mixing until well blended.

a collage of four pictures showing steps for making pumpkin snickerdoodles. The first shows butter, sugar and brown sugar in a mixing bowl in the second they have been creamed together. In the third pumpkin and vanilla have been added and in the fourth all of the ingredients have been mixed together.

In a separate medium bowl whisk together flour, 1 ½ tsp pumpkin spice, cream of tartar, baking soda and salt until well blended.

Add the flour mixture to the pumpkin mixture gradually, mixing between each addition until all of the dry ingredients have been incorporated into the wet ingredients.

A collage of four pictures showing how to make pumpkin snickerdoodles. The first shows a white bowl with flour, baking soda, cream of tartar, pumpkin pie spice and salt on top. In the second everything has been mixed together. In the third picture the flour mixture has been added to a pumpkin batter, and in the fourth the flour has been incorporated.

Cover the bowl with plastic wrap or aluminum foil and refrigerate for at least 4 hours.

When ready to bake-

Preheat the oven to 350 and line your cookie sheet with parchment paper.

Stir together the ¼ cup granulated sugar and 2 tsp pumpkin spice in a small bowl or shallow dish

Scoop dough out 1 tablespoon at a time using a spoon or dough scoop and roll into a ball. Place dough ball into the sugar and pumpkin spice mixture and roll around in the cinnamon sugar mixture to cover. Place on your prepared baking sheet.

A collage of four pictures showing how to coat pumpkin snickerdoodle dough in a cinnamon sugar mixture. The first picture shows sugar, pumpkin spice and cinnamon on a plate, in the second a ball of dough has been sat in the middle, in the third the ball of dough has been rolled in the cinnamon sugar mixture. In the fourth the balls of dough have been placed on a parchment lined baking sheet.

Continue rolling tablespoons of dough into balls and coating with the sugar mixture, placing them about 2 inches apart on your baking sheet.

Bake for 11-13 minutes or until the top begins to crack.

Allow to cool on the baking sheet for 5 minutes and then move to a wire cooling rack to cool completely.

Store baked cookies in a zip top bag or other airtight container.