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Pumpkin Snickerdoodles

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These melt-in-your-mouth pumpkin snickerdoodles are everything the classic cinnamon cookie should be, with a bonus dose of spiced pumpkin flavor.

Three pumpkin snickerdoodle cookies on a plate

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don't forget to enter the giveaway below! Giveaway has ended; prize info and entry form deleted.

Baked pumpkin snickerdoodle cookies on a Dixie Crystals baking mat

Chocolate chip cookies will always be my number one favorite cookie. However, many cookies come in at number two, and now, these pumpkin snickerdoodles are one of them.

They are everything you expect a great snickerdoodle to be: slightly crisp at the edges, soft in the middle, and they practically melt in your mouth.

Cinnamon is often paired with pumpkin, so it's no big surprise that pumpkin is a great flavor variation for these snickerdoodle cookies.

A stack of pumpkin snickerdoodles on a blue plate

The dough is not much different than any other drop cookie. Cream butter and sugar, add eggs, add dry ingredients, scoop and bake. These cookies (whether pumpkin-flavored or not) go for a quick roll in some cinnamon sugar prior to baking. It's what makes the edges taste slightly more crisp than the middles.

It's the cream of tartar that gives snickerdoodles its signature "tang," and its chewy texture. So don't skip on this ingredient! But do feel free to adjust the levels of the spices to suit your taste. As written, they have a pronounced flavor in the cookies.

These are super soft cookies, so they don't really travel well unless placed on a stiff surface, with something stiff between the layers. They're not the best choice for shipping cookies.

These melt-in-your-mouth pumpkin snickerdoodles are everything the classic cinnamon cookie should be, with a bonus dose of spiced pumpkin flavor.

Pumpkin Snickerdoodles

Yield: 18 cookies
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

These melt-in-your-mouth pumpkin snickerdoodles are everything the classic cinnamon cookie should be, with a bonus dose of spiced pumpkin flavor.

Ingredients

For the cookies

  • 1 ½ cups (6.375 oz) all-purpose flour
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • Pinch of ground cloves
  • Pinch of ground allspice
  • ½ teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ¼ teaspoon table salt
  • ½ cup (4 oz) unsalted butter, softened
  • ½ cup (3.5 oz) granulated sugar
  • ¼ cup (1.875 oz) brown sugar
  • 1 egg yolk room, at temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup (2 oz) pumpkin puree

For the cinnamon sugar coating

  • ¼ cup sugar
  • 2 teaspoon cinnamon

Instructions

  1. In the a mixing bowl, whisk together the first nine ingredients (up to and including the table salt). Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar until smooth.
  3. Add in the egg yolk, and beat until fully incorporated. Add in the vanilla and pumpkin, and beat until smooth.
  4. Add the flour mixture, and stir on medium-low speed just until combined.
  5. Cover the bowl with plastic wrap and refrigerate for 30 minutes. During the last 15 minutes, preheat the oven to 325 degrees. Line two baking sheets with silicone baking mats.
  6. In a small, shallow dish, stir together the cinnamon sugar coating ingredients.
  7. Remove the dough from the fridge, and use a medium scoop to portion out some of the cookie dough. Gently roll it in a ball in your hands, and drop it into the cinnamon sugar mixture. Toss to coat.
  8. Place the dough ball on one of the prepared baking sheets. Repeat with remaining cookie dough.
  9. Bake the trays of cookies for 8 to 10 minutes, then remove to a wire rack.
  10. Cool on the baking pan for 10 minutes, then remove with a spatula to a wire rack to cool completely before storing.

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Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 32Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 11mgSodium: 71mgCarbohydrates: 6gFiber: 0gSugar: 3gProtein: 1g

I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.

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Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Pumpkin Latte from Everyday Eileen
Pumpkin Pie Spice Latte from Cheese Curd In Paradise

Pumpkin Breakfasts & Baked Goods:
Cinnamon Pumpkin Fritter from The Beard and The Baker
Pumpkin French Toast from Jen Around the World
Pumpkin Pie Baked Oatmeal Cups from Palatable Pastime

Savory Pumpkin Recipes:
Pumpkin Biscuits with Sausage Gravy from Love & Confections
Pumpkin Spice Pretzels from Jen Around the World

Pumpkin Desserts:
Double Chocolate Pumpkin Cupcakes from Daily Dish Recipes
Easy Pumpkin Turnovers from A Kitchen Hoor's Adventures
Pumpkin Cheesecake Truffles from Sweet Beginnings
Pumpkin Mini Skillet Cookie from Caroline's Cooking
Pumpkin Peanut Butter Pie with Chocolate Crust from The Spiffy Cookie
Pumpkin Pie Bars from Everyday Eileen
Pumpkin Pie Chai Tea Latte Cupcakes from Strawberry Blondie Kitchen
Pumpkin Snickerdoodles from The Redhead Baker
Pumpkin Spice Cupcake with Maple Cream Cheese Frosting from Everyday Eileen
Pumpkin Spice Fault Line Cake from Love & Confections

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