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Pumpkin Snickerdoodles combine two popular cookie recipes into one tasty treat! Enjoy some chewy scrumptious 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. They’re perfectly tender and soft, chewy bites of pure bliss!
Plus, this 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!
- 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.
- All that’s left is to bake, cool, and serve up your pumpkin snickerdoodles!
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, they will end up being dry and possibly burnt.
Tips for Perfect Pumpkin Snickerdoodle Cookies
- Don’t forget the cream of tartar.
This is what gives snickerdoodles their signature tangy flavor, and it helps create the perfect soft and chewy texture as well.
- Use puree, not pie filling!
You will need 100% puree for this pumpkin cookies recipe, not pie filling which has added sugar and spices. Check the label carefully to be sure you select the correct one.
- 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 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.
Can I use homemade pumpkin puree for this recipe?
Yes, though the flavor might be a bit different. That’s because some canned purees are made from a variety of winter squash (like butternut) for a sweeter, less stringy product.
Can I make this pumpkin snickerdoodles with brown sugar?
Technically, yes, but it may change the overall texture and flavor from the extra molasses. Your baked goods 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.
Storing Pumpkin Snickerdoodles
Store your cookies in a sealed container at room temperature. They should stay perfectly soft for up to 1 week – if they even last that long!
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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.
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can you use Stevia or other artificial sweetener Diabetic family
I split the recipe, half as written, half with Swerve and almond flour and half a pecan on top. I also didn't have cream of tartar, so I substituted baking powder for that and the baking soda. I cooked them both as directed. The Swerve cookies spread a bit and were pretty moist at the end of 10 minutes, but firmed up completely once cool. I also rolled them in the brown sugar Swerve because I was afraid it would dissolve the granulated sweetener. They both turned out really great. Such a simple, tasty recipe.
Did anyone have trouble with the dough being too wet? I ended up adding more flour to be able to get it into a sort of blob to roll in the sugar. Tasted great though!
We haven’t seen any others mention having trouble with wet dough. It’s hard to say for sure why that happened to you, but we’re happy to know that you were able to get it sorted out!
TSRI Team member,
Yes. Boosted the flour to 1-1/2 cups.
These cookies were surprisingly good! I was a little skeptical because there wasn’t any egg, but these cookies were so light and chewy. I followed the suggestion and added some pumpkin pie spice, because why the heck not, and I highly recommend! Yumm!! 🤤
We are happy you enjoyed them!
TSRI Team Member,
There is no butter needed in these cookies since there is pumpkin puree in the recipe. Hope this helps. Have a great day!
TSRI Team Member,
No eggs are necessary for these cookies.
TSRI Team Member,
Do these freeze well?