Pumpkin Snickerdoodles are the Fall version of the beloved classic snickerdoodle cookies. These are made with real pumpkin and lots of pumpkin pie spice, rolled in pumpkin spice sugar, and baked to soft perfection.
If you love snickerdoodle cookies, you will love the Fall version made with real pumpkin puree and pumpkin pie spice. These Pumpkin Snickerdoodle Cookies are tall and soft, and each bite is bursting with flavorful spices. They are the perfect cozy pairing for a hot mug of pumpkin spice hot chocolate.
How to make Pumpkin Snickerdoodles
What you need to make pumpkin snickerdoodle cookies?
The wet ingredients
- Unsalted butter – softened at room temperature.
- Sugar – both brown sugar and granulated sugar are used in this recipe. The granulated sugar is divided and 3 tablespoons are reserved to roll the cookie dough in just before baking.
- Pumpkin puree – it won’t be a pumpkin cookie without real pumpkin in it. Make sure to use pure pumpkin puree and not pumpkin pie filling since that has added sugar and other ingredients in it.
- Egg – just one egg to bind everything together.
- Vanilla extract – even though the main flavor will be coming from the pumpkin pie spice, vanilla extract will enhance the flavor of the cookie further.
It is an essential step to allow all of your refrigerated ingredients to come to room temperature before baking. The sugar and softened butter are beaten together until fluffy. Then the rest of the wet ingredients are combined with the butter mixture.
The dry ingredients
- Flour – good ‘ole all-purpose flour will do.
- Baking soda and cream of tatar – these are leavening agents, and they come in pairs because the cream of tatar is needed to activate the baking soda. Cream of tatar is also said to give snickerdoodles their tangy taste. Though it was very difficult for my taste buds to detect that at such small amount.
- Baking powder – also a leavening agent, added for an extra boost.
- Salt – always salt your cookies so they don’t taste flat.
- Pumpkin pie spice – our main flavor profile, this is also divided. Half of this is mixed with the granulated sugar used for rolling the cookie dough before baking.
When adding the flour mixture to the wet ingredients, set the mixer on the lowest speed and allow it to mix until just combined. This cookie dough will be very soft and wet, so allow it to rest in the refrigerator for at least an hour to firm up some.
How to handle this pumpkin cookie dough
When dividing the cookie dough, you can use a kitchen scale to be exact, use a medium size cookie scoop, or just eyeball it using a spoon. For this recipe, I was able to make 19 dough balls, about 1 oz each, or roughly 1 ½” in size.
This cookie dough is soft and slightly sticky. I didn’t have too much trouble with it right out of the fridge, but as it sits out on the counter, it will start to get stickier. If the dough starts to get too sticky and uncooperative, rub your hands with some oil or butter to keep it from sticking.
Prepare the sugar and pumpkin pie spice for rolling in a shallow dish before you start dividing the cookie dough. Roll the dough ball in the sugar mixture right away after you shape it, this will help keep the stickiness at bay.
You can bake the dough ball as is without flattening it, you’ll end up with very tall and soft cookies. I like flattening them with the back of a measuring cup to get an even spread and even rise on all of them.
Does the dough needs to be chilled?
Yes, the dough needs to be chilled for at least an hour to firm up. Since it is made with real pumpkin puree, it will be a wet and sticky dough. Chilling it will definitely help with the shaping process.
Can I use fresh pumpkin?
Absolutely, if you have fresh roasted pumpkin, feel free to use it in place of the canned pumpkin puree in the same amount.
Storing and making ahead
How long do these pumpkin cookies last?
You can store these cookies in an airtight container at room temperature. They will last up to a week.
How to prepare pumpkin snickerdoodle cookies in advance?
The pumpkin cookie dough can be prepared a few days in advance and kept refrigerated. If refrigerating:
- You can store the dough as is in the mixing bowl, covered, or in another container.
- When ready to bake, divide the dough, shape into balls, and roll in sugar topping.
You can also make the dough weeks in advance for holiday preparation and freeze it. To freeze this cookie dough:
- You’ll want to portion it out and shape the dough balls first. But don’t roll them in sugar.
- Place the plain dough balls on a lined baking sheet and freeze until solid. Then transfer them to a freezer bag or airtight container and keep frozen until needed.
- When ready to bake, thaw the frozen dough balls on a baking sheet in one layer for about 30 mins, roll them in the sugar topping and bake as directed.
More Pumpkin Treats
I promise you won’t be able to stop at one with these Pumpkin Snickerdoodle Cookies. They’re soft on the inside, and each bite is bursting with those quintessential warm Autumn spices. They need to make it on your list of holiday cookies this season!
If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- 4 oz unsalted butter (room temperature, 113 g)
- 1/4 cup brown sugar (50 g)
- 1/2 cup + 1 tablespoon granulated sugar (divided, 101 g)
- 1/4 cup pumpkin puree (58 g)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cup all purpose flour (195 g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 teaspoon pumpkin pie spice (divided)
- Measure out granulated sugar and set aside 3 tablespoon for the topping.
- Add the remaining granulated sugar, brown sugar and softened butter to a medium mixing bowl and beat with the paddle attachment until combined and fluffy, about 1 minute. Add pumpkin puree, egg and vanilla to the sugar mixture and beat for another minute until thoroughly combined.
- In a small bowl, sift together flour, baking soda, cream of tartar, baking powder, and 1 teaspoon of pumpkin pie spice, stir in the salt until evenly distributed. With the mixer on low speed, add the flour and mix until just combined. Scrape the side and bottom of the bowl to ensure everything is well mixed.
- Allow the dough to rest in the refrigerator for at least 1 hour or overnight.
- Preheat the oven to 375°F.
- Mix 3 tablespoons of sugar set aside earlier with 1 teaspoon of pumpkin pie spice in a shallow dish for topping.
- Take the dough out of the fridge and divide with a medium size cookie scoop, roll the dough in the palm of your hand to form 1 1/2” balls, about 1 oz portions. This will yield about 19 balls.
- Roll each dough ball entirely in pumpkin pie spice sugar and set the dough balls on a parchment lined baking sheet about 2” apart. Flatten the dough ball with the back of a measuring cup.
- Bake for 10 - 11 minutes.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- You can bake the dough balls as is without flattening them. The cookies will be taller.
- Rub your hands with some melted butter or oil to keep the dough from sticking to your hands while rolling them into balls if necessary.
This post was originally published on 9/20/2018. The post has been updated and republished on 12/20/2019 with extra tips to help you in the kitchen.