Soft, chewy, buttery, and filled with warm pumpkin spice flavor, these Pumpkin Snickerdoodle Cookies are the perfect fall treat. They combine the classic cinnamon-sugar goodness of snickerdoodles with pumpkin puree for a soft, tender texture.
These cookies are easy to make and require simple ingredients, making them perfect for cozy weekends, holiday cookie trays, or whenever you’re craving something sweet and pumpkin-spiced.
🛒 Ingredients
- ½ cup unsalted butter, softened
- ½ cup pumpkin puree
- 1 cup granulated sugar
- ¼ cup brown sugar
- 1 egg yolk
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
Optional Cinnamon-Sugar Coating
- Granulated sugar
- Ground cinnamon
👩🍳 Instructions
1. Prepare the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the Wet Ingredients
In a large bowl, cream together the softened butter, pumpkin puree, granulated sugar, and brown sugar until smooth and well combined.
3. Add the Egg Yolk
Mix in the egg yolk until fully incorporated.
4. Add the Dry Ingredients
Add the flour, baking soda, cinnamon, and pumpkin pie spice. Stir gently until a soft cookie dough forms. Avoid overmixing.
5. Shape the Cookies
Scoop the dough into small balls. If desired, roll each ball in a mixture of cinnamon and sugar for an extra sweet, spiced coating.
Place the cookie dough balls on the prepared baking sheet and gently flatten them.
6. Bake
Bake for 10–12 minutes, or until the cookies are set around the edges but still soft in the center.
7. Cool
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⭐ Tips for the Best Pumpkin Snickerdoodles
- Don’t overbake: The cookies should remain soft in the center when they come out of the oven.
- Use pure pumpkin puree: Make sure you’re using plain pumpkin puree rather than pumpkin pie filling.
- Don’t overmix the dough: Mix just until the flour disappears for a tender texture.
- Add cinnamon sugar: Rolling the dough in cinnamon sugar gives the cookies a classic snickerdoodle finish.
- Let them cool: The cookies will continue to set as they cool.
🍂 Easy Variations
For extra texture, you can add a handful of chopped pecans or walnuts to the dough. A few white chocolate chips also pair beautifully with pumpkin and warm spices.
For an even more festive finish, drizzle the cooled cookies with a simple vanilla glaze.
🍪 Serving Suggestions
These pumpkin snickerdoodles are delicious with a cup of coffee, hot chocolate, or your favorite fall tea. They’re also perfect for Halloween parties, Thanksgiving dessert tables, and holiday cookie boxes.
🧊 Storage
Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days. For longer storage, freeze the baked cookies in a freezer-safe container for up to 2 months.
📋 Recipe Information
Prep Time: About 15 minutes
Bake Time: 10–12 minutes
Total Time: About 25–30 minutes
Category: Cookies
Season: Fall / Holiday
❤️ Final Thoughts
These Pumpkin Snickerdoodle Cookies are an easy way to bring classic snickerdoodle flavor into pumpkin season. They’re soft, warmly spiced, and deliciously cozy—exactly the kind of homemade cookie everyone reaches for when fall arrives.