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These pumpkin snickerdoodle cookies are the perfect Fall treat. They combine the flavors of pumpkin and cinnamon for a soft, chewy cookie that will be a hit at any fall festival, game day, Halloween party, or any other event during the cozy Fall season!
![Best Pumpkin Snickerdoodle Cookie Recipe (Soft and Chewy) Modernmealmakeover.com (2) Best Pumpkin Snickerdoodle Cookie Recipe (Soft and Chewy) Modernmealmakeover.com (2)](https://i0.wp.com/modernmealmakeover.com/wp-content/uploads/2022/09/IMG-5233-2-683x1024.jpg.webp)
I didn’t think that it was possible to make a snickerdoodle better, but this recipe does the trick with the addition of pumpkin! I absolutely LOVE just about anything pumpkin-y, especially during the cooler fall and winter months.These chewy pumpkin snickerdoodle cookies are my go-to when we have friends over to watch football or when we take the kids to a fall festival. They’re so flavorful and everyone always loves them! This is definitely the best pumpkin snickerdoodle cookie recipe. Pumpkin Snickerdoodle Cookies are packed with pumpkin flavor, and rolled in cinnamon sugar and pumpkin pie spice. This snickerdoodle cookie is super soft, thick, and chewy, and is the perfect pumpkin cookie for Fall!
We love snickerdoodle cookies in our house, so it’s no surprise that these Pumpkin Snickerdoodle Cookies are requested this time of the year. I love a classic snickerdoodle recipe, but adding pumpkin flavor took the classic snickerdoodles to the next level. If you love thick and chewy cookies, you will also love our Cowboy Cookie Recipe and our Soft and Chewy Pumpkin Chocolate Cookies.
When I say that this is the best pumpkin snickerdoodle cookie recipe, I don’t say that lightly! Not only are these pumpkin snickerdoodle cookies delicious but they are also easy to make! To make these easy pumpkin snickerdoodle cookies, start by creaming your butter. Once it is creamed, you will add in all of the ingredients except for the egg and the flour. After they are mixed, add in the egg and then slowly mix in the flour. You’re going to want to let your dough chill in the fridge for an hour, until it becomes scoopable. This step will really bring out the pumpkin and cinnamon flavors! The next step is what really sets these pumpkin snickerdoodle cookies apart. After your dough has chilled, scoop the dough out and roll it into individual cookies, and roll each one in a mixture of cinnamon, sugar, and pumpkin pie spice. All that is left to do is bake, then you will have these easy pumpkin snickerdoodle cookies ready to serve!
Why You’ll Love These Chewy Pumpkin Snickerdoodle Cookies
- These cookies are the perfect combination of fall cookies.
- They are thick, chewy, and delicious!
- These easy pumpkin snickerdoodle cookies are great to take to a fall party.
- These pumpkin snickerdoodle cookies are coated in a delicious cinnamon sugar pumpkin coating.
- This is the best pumpkin snickerdoodle recipe – even better than store bought!
Ingredients for the Best Pumpkin Snickerdoodle Cookie Recipe
- Unsalted Butter
- Pumpkin Puree
- Sugar
- Vanilla
- Pumpkin Pie Spice
- Cinnamon
- Salt
- Baking Powder
- Egg
- Flour
![Best Pumpkin Snickerdoodle Cookie Recipe (Soft and Chewy) Modernmealmakeover.com (3) Best Pumpkin Snickerdoodle Cookie Recipe (Soft and Chewy) Modernmealmakeover.com (3)](https://i0.wp.com/modernmealmakeover.com/wp-content/uploads/2022/09/IMG-5221-683x1024.jpg.webp)
How to make soft pumpkin snickerdoodle cookies
This recipe can be made using a stand or hand mixer. I used a hand mixer for this recipe.
This easy pumpkin snickerdoodle cookie recipe can be made using a stand or hand mixer. I used a hand mixer for this recipe.
Step 1: Cream butter: In a large bowl add softened butter and cream with a mixer for one minute.
Step 2: Add pumpkin: Add pumpkin puree, granulated sugar, brown sugar, vanilla, cinnamon, pumpkin pie spice, baking powder, and salt. Mix ingredients well with a mixer until well combined.
Step 3: Add egg: Add the egg and mix until just combined
Step 4: Add flour: slowly add the flour and mix until fully combined, scraping the sides of the bowl
Step 5: Refrigerate: Place cookie dough in the fridge for at least 1 hour to chill and become scoopable. DON’T SKIP THIS STEP. It is very important to chill the dough to prevent the dough from going flat and it brings out the flavors the longer you chill the dough.
Step 6: Scoop dough: Once dough has had a chance to chill, scoop about 2 Tbsp. dough and form it into a ball.
Step 7: Cinnamon sugar mixture: Gently roll the dough balls into the cinnamon sugar, and pumpkin spice mix making sure to coat well.
Step 8: Bake: Place on a baking sheet lined with parchment paper and bake in a 350F preheated oven for 11-13 minutes or until cookies are set on the edges and soft in the center. Remove cookies from the oven and allow them to cool for a few minutes on the baking sheet.
Transfer pumpkin snickerdoodle cookies to a wired cooking rack and continue cooling for at least 15 minutes. The cookies will continue to bake on the inside as they cool.
There you have it, the best cinnamon sugar pumpkin cookie recipe!
Popular Substitutions & Additions
If you like cream cheese icing, these pumpkin snickerdoodle cookies are delicious when sandwiched with cream cheese icing (think of an ice cream sandwich, but with icing instead!).
For a deeper, more molasses flavor, use dark brown sugar instead of light brown sugar in these pumpkin cookies.
If you want to make these cookies extra sweet, try adding in white chocolate chips!
What to Serve with Chewy Pumpkin Snickerdoodle Cookies
These cookies are a delicious, stand-alone dessert! They’re also tasty with cream cheese icing. I usually just enjoy mine with a hot cup of coffee! If you want to serve another pumpkin dessert alongside these cookies, try this pumpkin loaf recipe or, for something a little salty, this sweet and salty pumpkin spice Chex mix.
![Best Pumpkin Snickerdoodle Cookie Recipe (Soft and Chewy) Modernmealmakeover.com (4) Best Pumpkin Snickerdoodle Cookie Recipe (Soft and Chewy) Modernmealmakeover.com (4)](https://i0.wp.com/modernmealmakeover.com/wp-content/uploads/2022/09/IMG-5229-683x1024.jpg.webp)
Storing Leftover Pumpkin Snickerdoodle Cookies
One of the best things about this pumpkin snickerdoodle cookie recipe is that the cookies still taste good a few days later! The flavors really start to sink in and they become extra delicious. These pumpkin snickerdoodle cookies will last in a sealed container for up to 5 days!
Easy Pumpkin Snickerdoodle Cookie Recipe FAQ’s
Why do I have to chill the dough before baking?
Chilling the cookie dough before baking will prevent the cookies from becoming flat while baking, and it also really brings out the flavors of the cookies
Why did my pumpkin snickerdoodle cookies turn out dry?
Dry cookies are the result of overbaking. You want them to stay soft and chewy, so make sure not to overbake. Remember that the cookies will continue cooking on the baking sheet even after they are removed from the oven.
Don’t forget to come back and let us know how your best pumpkin snickerdoodle cookie recipe turned out!
![Best Pumpkin Snickerdoodle Cookie Recipe (Soft and Chewy) Modernmealmakeover.com (5) Best Pumpkin Snickerdoodle Cookie Recipe (Soft and Chewy) Modernmealmakeover.com (5)](https://i0.wp.com/modernmealmakeover.com/wp-content/uploads/2022/09/IMG-5233-2-683x1024.jpg.webp)
Other Delicious Pumpkin Recipes
- Pumpkin Chocolate Chip Cookies
- Pumpkin Muffins with Crumb Topping
- Pumpkin Bars with Cream Cheese Frosting
Best Pumpkin Snickerdoodle Cookie Recipe (Soft and Chewy!)
April King
Pumpkin Snickerdoodle Cookies are super soft and chewy, packed with pumpkin flavor, and rolled in cinnamon sugar and pumpkin pie spice. This is the perfect pumpkin cookie recipe for Fall!
4.75 from 150 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 11 minutes mins
Chilling time 1 hour hr
Total Time 1 hour hr 21 minutes mins
Course Dessert
Cuisine American
Servings 24
Calories 185 kcal
Equipment
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp. vanilla
- 1 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1 egg
- 2 2/3 cup all-purpose flour
Sugar Rolling
- 1/2 cup granulated sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
Instructions
In a large mixing bowl add softened butter. Using a hand mixer or a stand mixer cream butter until smooth.
Add pumpkin puree, granulated sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, salt, and baking powder. Mix ingredients with mixer until fully combined.
Add egg and mix well.
Add flour slowly and mix well to combine.
Place cookie dough in the fridge for at least 1 hour to chill and become scoopable. DON’T SKIP THIS STEP. It is very important to chill the dough to prevent the dough from going flat and it brings out the flavors the longer you chill the dough.
Once dough has had a chance to chill, scoop about 2 Tbsp. dough and form it into a ball.
Gently roll the dough balls into the cinnamon sugar, and pumpkin spice mix making sure to coat well.
Place on a baking sheet lined with parchment paper and bake in a 350F preheated oven for 11-13 minutes or until cookies are set on the edges and soft in the center. Remove cookies from the oven and allow them to cool for a few minutes on the baking sheet.
Notes
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.
Nutrition
Serving: 1cookieCalories: 185kcalCarbohydrates: 26.7gProtein: 1.6gFat: 7.8gSaturated Fat: 4.7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.9gCholesterol: 27.8mgSodium: 51.8mgFiber: 0.6gSugar: 16.8gCalcium: 1.4mgIron: 0.3mg
Keyword Pumpkin Snickerdoodle
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Other favorite dessert recipes
- Cowboy Cookie Recipe
- Best Chocolate Chip Cookies
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April King
Hi I'm April! I've been married to my husband, Brent for 17 years, and we have 3 kids who keeps us on our toes. I love to create easy, simple, yet delicious family friendly recipes. If I'm not in the kitchen you can find me in the carpool lane, dance recitals, sitting on the football field, or chasing our busy toddler.
60 Comments
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Katie
August 23, 2020 at 12:39 pm ·Reply
This looks like something I’ve got to try! Thanks for sharing. -
Sonal
August 23, 2020 at 1:39 pm ·Reply
Can’t believe that it is almost FALL already. This sounds so delicious and an easy recipe to try.-
Angela
November 9, 2023 at 6:19 am ·Reply
Yummy! I always make my sister something “pumpkin” for her birthday..I made these this morning…soooo good! Very soft and great pumpkin flavor! Definitely a “keeper”!
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Andrea Metlika
August 23, 2020 at 2:10 pm ·Reply
oh my goodness, these sound marvelous!! -
Bintu | Recipes From A Pantry
August 23, 2020 at 3:33 pm ·Reply
These sound like the perfect cookies for Fall – packed full of those delicious autumn flavours! Definitely going to make a batch. -
August 23, 2020 at 3:59 pm ·Reply
Looks like the perfect fall cookie, thanks for the recipe! -
Lindae
What is the oven temp and how long do you bake them????
It is not in the recipe.-
April
August 31, 2020 at 7:21 pm ·Reply
Cookies are baked in a 350F oven for 11-13 minutes. Allow them to cool for 5 minutes before transferring them to a wired rack to cool completely.
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Sheila
September 2, 2020 at 6:56 pm ·Reply
Where is the cream of tartar??
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April
September 3, 2020 at 11:59 am ·Reply
Hi Sheila,
There is no cream of tartar in this recipe. I prefer to use baking powder instead to eliminate the tangy aftertaste you get from using cream of tartar.
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Marianne
September 14, 2021 at 6:10 pm ·Reply
I made these for my niece, my grand daughter helped they were so easy and smelled so good! Waiting for them to get out of the oven!!-
April King
September 14, 2021 at 8:22 pm ·Reply
Don’t you love the smell of pumpkin in the Fall? Thanks for sharing.
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September 16, 2021 at 12:59 pm ·Reply
The pumpkin was not strong.
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April King
September 16, 2021 at 2:00 pm ·Reply
You can add more pumpkin spice to bring out more pumpkin flavor.
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Cathy
November 4, 2021 at 2:25 pm ·Reply
These are really good!! Baking a second batch today. Question – can the dough be frozen for baking later?-
April King
November 4, 2021 at 9:58 pm ·Reply
So glad you love the cookies. They are our favorite this time of year. Yes, you can freeze the dough in an air tight container or in a zip lock bag. Let cookie dough thaw before baking.
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Crystal
September 21, 2021 at 7:17 pm ·Reply
What size of the can of pumpkin purée? How many ounces do you use in this recipe?
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April King
September 21, 2021 at 8:01 pm ·Reply
Hi Crystal, the recipe call for 1/2 cup of pumpkin puree.
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Leshelle
September 25, 2021 at 8:56 pm ·Reply
Just made these as a late night treat and they are soooo delicious and fluffy 🤤 my first time making snickerdoodles too and they turned out perfectly thanks to your great instructions.-
April King
September 26, 2021 at 8:45 pm ·Reply
So glad you enjoyed them, perfect late night snack.
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Michael
October 9, 2022 at 5:54 pm ·Reply
Do you put them in the oven as a ball or should you flatten them? I’ve seen both ideas before on other cookies.
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April King
October 14, 2022 at 10:06 am ·Reply
I put them in the oven as a ball. This will keep the cookies nice and fluffy.
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Kathie Sullivan
September 27, 2021 at 12:46 pm ·Reply
I just made these and absolutely love them. I used the small Pampered Chef scoop and baked for 8 minutes @ 350° convection. They were almost cake-like, light pumpkin spice flavor and a perfectly delicious fall cookie. Thank you for the great recipe!-
April King
September 27, 2021 at 2:01 pm ·Reply
I’m so glad you liked them. They are some of our favorite cookies.
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Nellana f cook
October 7, 2021 at 8:32 am ·Reply
If I was going to make this with a 1TB scoop, how long would I need to bake them in a regular oven. I tried to make them and they are really crunchy and flat. I even chilled for over an hour and a half.
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April King
October 7, 2021 at 4:40 pm ·Reply
Here are a few tips, make sure your baking powder is not expired, you chill the dough, and place cookies on parchment paper or a baking mat. You can reduce baking time if you find they are getting done sooner than the recommended baking time.
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Lisa Toon
November 21, 2021 at 3:46 pm ·Reply
I just made these! They are amazing!! Thank you for the recipe!!!-
April King
November 22, 2021 at 9:38 am ·Reply
I’m so glad you liked them, they are some of our favorite cookies.
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Sarah
October 31, 2021 at 1:48 pm ·Reply
Wonderful cookies! Perfect for fall!-
April King
October 31, 2021 at 4:22 pm ·Reply
So glad you enjoyed them!
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Syd
November 24, 2021 at 7:19 pm ·Reply
These taste great! The only complaint I have is that the instructions were not very clear & wasn’t sure if I was supposed to add both types of sugar to the cookie dough so I ended up having to take it out of my fridge from chilling just to mix in the brown sugar because I did not know I was to add the brown sugar along with the granulated sugar-
April King
November 25, 2021 at 11:04 am ·Reply
Thank you for letting me know this was confusing for you. I updated the recipe to be more clear on the sugar. Thank you.
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Angie
August 10, 2022 at 4:00 pm ·Reply
This recipe was amazing! Cookies came out perfect and were absolutely delicious! Now my question is, if I wanted to make regular snickerdoodle cookies can I use this recipe and just not add in the pumpkin puree and spice? I can’t find a good recipe that doesn’t need cream of tarter or baking soda.-
April King
August 16, 2022 at 3:00 pm ·Reply
Here is a great recipe for snickerdoodles. Cream of tartor is what gives snickerdoodles the slight tartness. https://modernmealmakeover.com/soft-snickerdoodle-cookies/
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addy
September 21, 2022 at 11:57 am ·Reply
mmm just made these! so good <3-
April King
October 2, 2022 at 1:54 pm ·Reply
So glad you loved them.
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Jodi Maroszek
September 26, 2022 at 9:48 am ·Reply
I see that it was posted the dough could be frozen . Can the actual cookies freeze well too ?
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April King
September 30, 2022 at 2:23 pm ·Reply
Yes, the actual cookies can be frozen too.
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Tammie
September 30, 2022 at 7:49 am ·Reply
We loved this recipe so much, I made a second batch, froze and took it my mother’s to bake. Thanks for sharing.-
April King
September 30, 2022 at 2:13 pm ·Reply
I’m so glad you all loved the cookies.
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CK
October 11, 2022 at 5:52 pm ·Reply
The dough is so sticky! Is that normal?
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April King
October 12, 2022 at 6:24 pm ·Reply
The dough will be sticky until you chill it in the fridge.
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Lori
October 22, 2022 at 8:14 pm ·Reply
These are my husband’s all time favorite!! I have made them for a couple of years but today the dough was super sticky. Right out of the fridge, could it be because I kept the dough in the fridge overnight?-
April King
October 25, 2022 at 3:58 pm ·Reply
You may have not measured your flower correctly. Try adding a little bit more flour and see if that helps.
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Sandra Ellsworth
November 22, 2022 at 1:55 pm ·Reply
Is it okay to refrigerate the dough overnight?
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April King
November 22, 2022 at 6:16 pm ·Reply
Yes, that works great.
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Angela
December 5, 2022 at 8:39 pm ·Reply
Made these once already and everybody loved them. I had to cook longer 16-18 mins …maybe due to altitude (5500 ft) or my crappy electric oven. Curious to know if you can chill the dough over night.-
April King
December 6, 2022 at 1:00 pm ·Reply
Yes, Ive chilled the dough over night several times.
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Sam
December 10, 2022 at 5:51 pm ·Reply
Can you freeze the dough?
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April King
December 11, 2022 at 9:32 pm ·Reply
Yes, you could definitely freeze the dough.
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Caroline
December 24, 2022 at 3:32 pm ·Reply
These cookies are awesome! I think they taste just like pumpkin pie. They are soft and chewy. Delicious!-
April King
December 27, 2022 at 6:07 pm ·Reply
I’m glad you loved them.
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Kay Marcinko
September 11, 2023 at 1:51 pm ·Reply
Can you freeze the cookies once baked?? Please/thank you-
April King
September 18, 2023 at 4:05 pm ·Reply
Yes, just pull them out to thaw the night before you are serving them.
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Katie
September 24, 2023 at 7:02 pm ·Reply
These cookies turned out well! They were subtle on pumpkin, but still tasty. Make sure they’re refrigerated and kept cold- they got pretty sticky while I was rolling out the second half -
Ash
September 24, 2023 at 8:38 pm ·Reply
they were amazing the cinnamon and pumpkin spice tasted amazing, and the cookies stayed moist for the most part however mine were flatter than i expected, is there anything i may have done wrong? Thx
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April King
September 25, 2023 at 3:10 pm ·Reply
Make sure all of your dry ingredients are fresh, use room temperature butter as well.
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Sarah L
October 9, 2023 at 11:01 am ·Reply
I appreciate the lack of cream of tartar, as I always have trouble finding it. The dough seemed too sticky so i read the comments and realized I forgot an entire cup of flour 🤦🏻♀️ happens to the best of us! Great autumn recipe. -
Kathy
October 10, 2023 at 5:26 am ·Reply
Made these yesterday. They are so good! The balance of pumpkin and spice is just right! Definitely a “do over!” -
Patty
October 14, 2023 at 11:05 pm ·Reply
I made these this evening for a family gathering and they were a big hit. Everyone loved them, there weren’t many left. Thanks for sharing a great recipe, I will certainly be making again.
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