These warm, sweet, and chewy pumpkin snickerdoodle cookies taste just like fall! I made them with real pumpkin puree and, of course, cream of tartar to create super moist and fluffy cookies. The cinnamon-sugar coating adds a delightful sweetness and a slight crunch to each bite. They’re perfect for Halloween or Thanksgiving!
These pumpkin snickerdoodle cookies combine two of my favorite flavors– pumpkin and cinnamon– into one gloriously warm and spicy cookie. I kicked up classic snickerdoodles by about 10 notches with this one! Real pumpkin puree and plenty of cinnamon and nutmeg make these cookies irresistible. Seriously, I can never eat just one!
What’s in This Pumpkin Snickerdoodle Cookie Recipe?
- Butter: Salted butter makes the cookies moist and tender. If using unsalted butter, I recommend adding ½ teaspoon of kosher salt to the dough.
- Sugar: A combination of granulated and brown sugars sweetens the cookies, while granulated sugar adds crunch to the outside of the cookies.
- Pumpkin Puree: Adds earthy pumpkin flavor and color to the cookies. Make sure that you don’t use pumpkin pie filling as it has spices already added and it can be overwhelming when added with the other spices in this recipe.
- Egg: Binds the cookies and keeps them moist.
- Flour: All-purpose flour gives the cookies structure.
- Spices: Ground cinnamon and nutmeg add warmth and depth to the cookies.
- Baking Soda: Helps the cookies rise in the oven.
- Cream of Tartar: This is the secret ingredient that makes these cookies super chewy! If you don’t have cream of tartar, try adding 1 teaspoon of lemon juice or white vinegar to the dough for a similar effect.
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How to Store
Store leftover pumpkin snickerdoodle cookies in an airtight container or Ziplock bag at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Tips for Success
- Feel free to add chocolate chips, chopped nuts, or even dried cranberries to the dough for some extra flavor and texture. Just fold them in gently before forming the dough into balls.
- You can prepare the dough in advance and store it in the refrigerator for up to 24 hours before baking. Just make sure to let the dough come to room temperature for about 15 minutes before rolling it into balls and coating them with the cinnamon-sugar mixture.
Pumpkin Snickerdoodle Cookies Recipe
Ingredients
- ¾ cup salted butter room temperature (1½ sticks)
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup pumpkin puree
- 1 large egg room temperature
- 2¾ cups all-purpose flour
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
Cinnamon Sugar Topping
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Hand Mixer
- Cookie Portion Scoop
Instructions
- Preheat your oven to 350°F and grease or line 1-2 baking sheet(s) with parchment paper.
- In a large mixing bowl, using a hand mixer, cream the softened butter, granulated white sugar, and brown sugar together until well combined and creamy.¾ cup salted butter, ¾ cup granulated sugar, ½ cup brown sugar
- Add the pumpkin puree and egg to the butter mixture, mixing until fully incorporated.½ cup pumpkin puree, 1 large egg
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and cream of tartar.2¾ cups all-purpose flour, 1½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, 1 teaspoon baking soda, ½ teaspoon cream of tartar
- Gradually mix the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- In a small bowl, combine the granulated sugar, cinnamon, and nutmeg for the cinnamon-sugar topping.½ cup granulated sugar, 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg
- Scoop out portions of the dough using a 2-tablespoon cookie scoop and roll them into balls.
- Roll each dough ball in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are set and the cookies are slightly firm to the touch.
- Transfer cookies to a wire rack to cool completely.
Notes
How to Make Pumpkin Snickerdoodle Cookies Step-by-Step
Cream the Butter and Sugars: Preheat your oven to 350°F and grease or line 1-2 baking sheet(s) with parchment paper. In a large mixing bowl, using a hand mixer, cream ¾ cup of salted butter, ¾ cup of granulated sugar, and ½ cup of brown sugar together until well combined and creamy.
Add the Pumpkin and Eggs: Add ½ cup of pumpkin puree and 1 large egg to the butter mixture, mixing until fully incorporated.
Whisk the Dry Ingredients: In a separate bowl, whisk 2¾ cups of all-purpose flour, 1½ teaspoons of ground cinnamon, ½ teaspoon of ground nutmeg, 1 teaspoon of baking soda, and ½ teaspoon of cream of tartar together.
Mix the Dough Together: Gradually mix the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Make the Sugar Coating: In a small bowl, combine ½ cup of granulated sugar, 2 teaspoons of ground cinnamon, and ¼ teaspoon of ground nutmeg for the cinnamon-sugar topping.
Roll the Cookie Dough Balls: Scoop out portions of the dough using a 2-tablespoon cookie scoop and roll them into balls. Roll each dough ball in the cinnamon-sugar mixture until fully coated.
Space the Cookies: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies: Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are set and the cookies are slightly firm to the touch. Transfer cookies to a wire rack to cool completely.
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