Pumpkin Snickerdoodles

filed under: Cookies · Dessert on October 10, 2018

Pumpkin Snickerdoodles are soft and fluffy cookies made with both pumpkin puree and pumpkin pie spice for a delightful cookie for Fall. For another pumpkin-flavored cookie, try my Pumpkin Spice Chocolate Chip Cookies.

Pumpkin Snickerdoodles

This recipe starts with my homemade snickerdoodle recipe with added pumpkin puree and pumpkin pie spice for a soft, pumpkin-flavored cookie. These should definitely be added to your Thanksgiving menu, as well as all your Fall-inspired recipes.

Overhead of Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodles Ingredients

There are two parts to this recipe–the cookies and the cinnamon-sugar coating.

Pumpkin Puree: Be sure to look for pumpkin puree, not pumpkin pie filling. Pumpkin puree is cooked pumpkin that is blended or mashed into a smooth texture. There should be no seasoning, spice, flavoring, or sugar added. You will also need to squeeze out excess liquid from the puree; I will explain how to do that below.

Pumpkin Pie Spice: Be sure to have pumpkin spice around your house for everything pumpkin. And, if you don’t have any on hand, it is super easy to make your own homemade pumpkin pie spice!

Cream of Tartar: Cream of tartar is not a cream at all, but a powdery acid. It can be found in the baking aisle, near the spices, in your local grocery store. It is important in this recipe because it reacts with baking soda as a leavening agent. This reaction causes the cookies to puff up a little bit and be nice and soft. It also adds a bit of tanginess to the cookies.

Draining Pumpkin Puree with Cheesecloth for Pumpkin Snickerdoodle Cookies

How to Drain Excess Liquid from Pumpkin Puree

Before making the pumpkin snickerdoodles in this recipe, drain the excess liquid from 3/4 cup of pumpkin puree. You will end up with about 1/3 cup to add to the cookie dough. To drain the excess liquid, follow these steps:

  1. Create 4 layers of cheesecloths. Place them over a bowl. 
  2. Dump the pumpkin puree into the center of the cheesecloths.
  3. Fold the cloths up and around the puree and gently squeeze to get out as much liquid as you can (into the bowl).
  4. Discard the excess liquid. You will have about 1/3 of pumpkin puree remaining to use in the cookie dough. The reason to remove excess liquid from the pumpkin puree is to get a more concentrated pumpkin flavor in the cookies.

Snickerdoodle Dough

Once the pumpkin puree has been drained, it’s easy to get the cookies made. Start by creaming together the butter and sugar. You can use a stand mixer or a hand-held mixer. Next, add in the egg, drained pumpkin puree, and vanilla, mixing until the ingredients are fully incorporated. Then, with the mixer on low add the flour, cream of tartar, baking soda, salt, and pumpkin pie spice and mix until just incorporated.

Once the cookie dough is made, I highly recommend scooping out all the dough balls first. I simply lined a baking sheet with parchment paper and then started scooping. Once all of the dough balls are made, it is much easier to start dropping them into the cinnamon-sugar mixture, rolling smooth, and dropping them onto the parchment-lined baking sheets.

Rolling Dough for Pumpkin Snickerdoodle Cookies

Cinnamon-Sugar Mixture

The recipe calls for 3 tablespoons of sugar and 3 teaspoons of cinnamon to roll the cookie dough balls in. This ended up being the perfect amount for 50 cookies. To make the mixture, simply use a fork or small whisk to combine the two ingredients.

How to Make Pumpkin Snickerdoodles

With the dough balls ready and the cinnamon and sugar mixed together, it’s time to get the cookies ready to be baked! Begin dropping the cookie scoops of pumpkin snickerdoodles into the bowl of cinnamon and sugar. Roll the cookies around until they’re coated in cinnamon and sugar and place each coated dough ball onto a lined baking sheet about 2 inches apart. 

Bake the cookies for 6-8 minutes. When done, remove the cookies from the baking sheets and transfer them to a cooling rack to cool before enjoying.

Stacked Pumpkin Snickerdoodle Cookies

How to Make Pumpkin Puree

For pretty much any recipe you’re making that calls for pumpkin, you’ll want to make sure you have grabbed the canned pumpkin purée rather than the pumpkin pie filling. Pumpkin pie filling just won’t work for this recipe or probably any other recipe out there looking for just pumpkin purée.

You can, however, make your own pumpkin purée with sugar pumpkins. You basically just have to cut the pumpkins in half, clean the seeds, or as I call it, “the guts” out of it, and roast it cut side down in the oven until it’s soft. Afterward, scoop out the pumpkin and puree it in a food processor.

Homemade pumpkin puree can be a little runnier than the canned, so I can’t say for certain how the pumpkin snickerdoodles will turn out using it. My guess would be that it will be even stickier in dough form and flatter after they’re baked.

Stacked Pumpkin Snickerdoodle Cookies with One Broken in Half on Top

Can I Freeze Snickerdoodles?

Yes! You can freeze the baked cookies or the cookie dough. You can freeze the baked cookies for up to 3 months. Make sure the cookies have cooled completely before storing them in a freezer-safe container. And, remember to label and date the container.

You can also freeze the dough before you bake the cookies. To do this, scoop the cookie dough on a cookie sheet lined with parchment paper. Place into the freezer until they’re frozen and then pop them into a freezer bag for up to 3 months. I would recommend baking them frozen otherwise you may have a sticky mess of cookie dough if you thaw them first.

4.89 from 9 votes
Pumpkin Snickerdoodles
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins

Pumpkin Snickerdoodles are soft and fluffy cookies made with both pumpkin puree and pumpkin pie spice for a delightful cookie for Fall.

Course: Dessert
Cuisine: American
Keyword: pumpkin snickerdoodles
Servings: 50 cookies
Calories: 97 kcal
Author: Amanda Rettke--iambaker.net
  • 1 cup (2 sticks, 226g) unsalted butter, room temperature
  • cups (300g) granulated sugar
  • 1 large egg, room temperature
  • ¾ cup (180g) pumpkin puree, excess liquid squeezed out (leaving approximately ⅓ cup puree)
  • 1 tablespoon vanilla extract
  • cups (352g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
Cinnamon Sugar
  • 3 tablespoons granulated sugar
  • 3 teaspoons ground cinnamon
Snickerdoodle Cookie Dough
  1. Preheat oven to 375°F. Line three cookie sheets with parchment paper or Silpat.

  2. In the bowl of a stand mixer (or using a hand-held mixer on the highest setting) cream together butter and sugar (about 2-3 minutes).

  3. Add in the egg, drained pumpkin puree, and vanilla. Mix until fully incorporated.

  4. With the mixer on low, add the flour, cream of tartar, soda, salt, and pumpkin pie spice.

  5. Using a 1-tablespoon scoop, scoop out rounded balls and place them close together on one of the cookie sheets.

Cinnamon Sugar
  1. Mix the 3 tablespoons sugar and the cinnamon in a wide bowl. I like to use a fork but a small whisk also works.

  1. Roll balls of dough in the mixture. Place each ball of dough about 2 inches apart on the parchment-lined baking sheets.

  2. Bake 6 to 8 minutes. Carefully remove immediately from baking sheets and place on a cooling rack.

Love everything Snickerdoodle? 

Butterscotch Peanut Butter Snickerdoodles

Snickerdoodle Rice Krispy Bars

Apple Pie Snickerdoodles

Snickerdoodle Cheesecake

Snickerdoodle Puppy Chow

Colossal Snickerdoodle Cookie Sandwich

Snickerdoodle Fudge

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  • Carly says:

    Just baked these and they are AMAZING!!!!!! I altered the recipe a little, I used 3/4 tsp cinnamon and 1/4 tsp pie spice in the coating and added 1.5 cups of chocolate chips to half of the dough. I also made a few chocolate chip ones without the sugar coating on the outside, I ran out, and all versions were delicious!!!!! Oh and I had to use light brown sugar since my dark brown sugar was a brick.

  • Suzi says:

    #4 on the directions says “Add in the flour, pumpkin pie spice, cream of tartar, baking powder, baking soda, and salt. Beat on low until most of the flour is worked in. Turn the hand mixer to medium and beat the rest of the flour into the cookie dough.” What “rest of the flour”?

  • Linda Zeigler says:

    Best cookies ever! My husband came downstairs and said “It smells like Thanksgiving!” Just the right amount of spice. Crispy in the outside delicate on the inside. This is s great recipe, One note: my dough was very soft and I put almost 3 times the amount of Cream of Tarter (READ the recipe) but they still came out great. Made 3 and 1/2 dozen. Perfect Fall cookie! Thanks!❤️

  • Gloria says:

    Can’t wait to make them

  • Carolyn says:

    These cookies are light and delicious. The texture is lovely and the balance of sweetness is just right. I’m not good with a hand mixer so used the stand mixer and everything came together quickly. I will definitely make these again during the fall season.

  • Wendy says:

    Since it is fall I am in love with all things pumpkin. So I absolutely had to try these pumpkin snickerdoodles. They were so fantastic that they are now my new favourite spice cookie.Now my love has moved from trying all things pumpkin into trying all things snickerdoodles!

  • Sharon J. says:

    These cookies brought the whole house out of hiding and into the kitchen. I made them exactly as the recipe directed and they were perfect. The comments ranged from, ” they melt in your mouth” to “these are the best”.

  • Sandie says:

    Lovely aroma while they baked. These turned out to be very good. I used light brown sugar and a bit of white whole wheat flour. I think next time (and there will be a next time) I will add a bit more pumpkin pie spice!

  • Lilah says:

    The recipe specifically calls for 2 1/2 cups of all-purpose flour. I used the amount given and it was simply not enough. I went to roll the cookie dough, more of a better, into the cinnamon and sugar and it ended up getting ALL over my fingers and palms. I can’t say how much flour I used, but I can say it was NOT 2 1/2 cups. Besides the flour incident, the cookies were amazing.

  • Norma Aguilar says:

    Can you use margarine instead of butter for pumpkin snickerdoodle cookies?

  • Loretta says:

    Can you make these gluten free?

  • Tina says:

    Just made these for the first time. Very tasty with a light, fluffy texture. Going to brown the butter and chill the dough with the next batch to enhance the flavor even more. Simple and delicious.

  • Elaine says:

    Cant wait to try these recipes. Looks so yummy. I give them a 5*****

  • Jeannie says:

    I’d recommend two updates:
    1) Combine all dry ingredients and THEN add to wet ingredients in mixing bowl, a little at a time, mixing to combine after each addition.
    2) Chill dough after mixing, in order to make scooping and rolling in sugar easy.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.