Pumpkin Snickerdoodles combine two popular cookie recipes into one tasty treat! Enjoy some chewy, scrumptious pumpkin snickerdoodle cookies from the oven in only 15 minutes!!
All you need to make a batch of fall inspired cookies is a can of pumpkin puree and a handful of simple pantry ingredients.
Each pumpkin snickerdoodle is perfectly tender with soft, chewy bites of pure bliss!
Plus, this pumpkin snickerdoodle cookie recipe is naturally egg and dairy-free, so it’s allergen-friendly too!
For another flavor combination twist, try these amazing snickerdoodle smores bars.
Melted chocolate is sandwiched between two cookie layers and topped with ooey gooey marshmallows.
Or, browse through my other pumpkin desserts for fall dessert inspiration!
Ingredient Notes and Substitutions
- Pumpkin Puree – You will need 100% puree for this pumpkin snickerdoodles recipe, not pie filling which has added sugar and spices.
Check the label carefully to be sure you select the correct one.
- Cream of Tartar – This is what gives each pumpkin snickerdoodle that signature tangy flavor, and it helps create the perfect soft and chewy texture as well.
- Sugar and Cinnamon – It wouldn’t be a true snickerdoodle recipe without that classic, crunchy coating! Use granulated sugar for best results.
How to Make Perfect Pumpkin Snickerdoodle Cookies
- Combine the wet ingredients (that includes sugar!) in a bowl, then stir in the dry. In a separate small bowl, mix together cinnamon and sugar for the outer coating.
- Scoop out the dough and roll each ball in the cinnamon sugar mixture before placing on a lined baking sheet.
Leave space between each one to allow for spreading.
- Bake for 9-10 minutes, then cool on the pan for about 5 minutes to help the centers set. Transfer to a wire rack to finish cooling.
Pumpkin Snickerdoodles Recipe Tips and Tricks
- Don’t overbake.
It’s best to pull these from the oven just as the edges start to brown, because the centers will continue to set as the pumpkin snickerdoodle cookies cool down.
If you leave them in until they look fully baked, your treats will end up being dry and possibly burnt.
- Boost the fall flavor.
To make your pumpkin snickerdoodles extra delicious, add up to 1 teaspoon of pumpkin pie spice to the dry ingredients.
- Need a larger batch?
Easily double or triple the amounts listed in this pumpkin snickerdoodle cookie recipe — and grab some extra pans!
If you don’t have a double oven, you may want to refrigerate the cookie dough between batches so it doesn’t become too soft.
Pumpkin Snickerdoodle Cookie Recipe FAQ
Yes, though the flavor might be a bit different. That’s because some canned purees are made from a variety of winter squash (including butternut) for a sweeter, less stringy product.
Technically, yes, but it may change the overall texture and flavor of the cookies from the extra molasses. Your pumpkin snickerdoodles will also come out darker in color. If you want to give it a try, I suggest using ½ cup each of white and light brown sugar. If they turn out well, you can test another batch using 3/4 cup of brown sugar and 1/4 cup of white sugar in the pumpkin snickerdoodle dough.
Storing Pumpkin Snickerdoodle Cookies
Allow the cookies to cool on wire racks, then transfer to a sealed container. Add a piece of parchment between each layer for best results.
Store pumpkin snickerdoodles at room temperature. They should stay perfectly soft for up to 1 week — if they even last that long!
With love, from our simple kitchen to yours.
Other Pumpkin Desserts To Enjoy
- 1 cup granulated sugar
- 2/3 cup pumpkin puree, not pumpkin pie filling
- 1 1/3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 2 teaspoons cinnamon
- Preheat the oven to 400°F.
- In a medium sized mixing bowl, combine sugar and pumpkin puree and mix well.
- Stir in flour, cream of tartar, baking soda, and salt to the pumpkin mixture.
- In a small bowl combine the sugar and cinnamon to create the snickerdoodle topping.
- Create heaping 1 tablespoon cookie dough balls using a 1 tablespoon cookie scoop.
- Put cookie dough balls directly into the bowl of snickerdoodle topping and coat the outside completely with cinnamon and sugar.
- Line a cookie sheet with parchment paper and place the cookie dough balls about 2“ apart on the prepared cookie sheet and bake for 9-10 minutes.
- Remove from the oven when the cookies look set and before the edges start to brown (cookies will finish baking on the pan).
- Let cool on the pan for 5 minutes before moving to a cooling rack.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2021, updated and republished September 2023
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