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Pumpkin Snickerdoodles

My Pumpkin Snickerdoodles are perfect for fall or anytime you're craving that delicious pumpkin spice flavor. The best part? They're incredibly easy to make with a prep time of only 15 minutes and a quick 15-minute bake.

These pumpkin snickerdoodle cookies have a soft, slightly chewy texture with crispy edges, just like traditional snickerdoodles. The pumpkin puree sets these cookies over the top.

Pumpkin Snickerdoodles stacked together on parchment paper.

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You will love my recipe for pumpkin snickerdoodles. It's so easy, with minimal prep time and straightforward instructions. It's a quick and easy way to enjoy the flavors of fall and a cookie!

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make pumpkin snickerdoodles set out on the counter.
  • Flour: Serves as the base, giving the cookies structure and volume.
  • Granulated sugar: Provides sweetness and helps create a tender cookie texture.
  • Baking Soda: Helps the cookies rise and spread during baking.
  • Butter: Adds richness and a buttery flavor to the cookie dough.
  • Pumpkin puree:  Infuses the cookies with that delightful pumpkin flavor.
  • Eggs: Acts as a binding agent, contributing to the cookie's structure.
  • Salt: Enhances the overall flavor by balancing the sweetness.
  • Pumpkin pie spice: A signature blend of spices that gives the pumpkin snickerdoodles those warm fall flavors.
  • Brown Sugar: Enhances the cookie's sweetness and adds a subtle caramel flavor.
  • Vanilla Extract: Adds to the flavor of the pumpkin snickerdoodles.

How To Make Pumpkin Snickerdoodle

Start by preheating your oven to 350ºF.

Flour, baking soda, pumpkin pie spice and salt in a mixing bowl.
Butter, sugar and brown sugar in a mixing bowl.

In a small bowl, combine the flour, baking soda, pumpkin pie spice, and a pinch of salt.

Cream the butter, granulated sugar, and brown sugar together until the mixture becomes fluffy and well-blended.

Pumpkin puree, egg and vanilla extract added to butter mixture in the mixing bowl.
Dry ingredients added to wet ingredients in the mixing bowl.

Add the pumpkin puree, an egg, and vanilla extract to the butter-sugar mixture and mix until all the ingredients are fully incorporated.

Pumpkin snickerdoodle cookie batter in a mixing bowl.

Stir in the dry ingredients until they are just combined, creating a smooth cookie dough.

Cookie dough rolled in cinnamon sugar mixture in bowl.
Pumpkin Snickerdoodle dough on cookie sheet.

In a separate small bowl, mix together 3 tablespoons of sugar and 2 teaspoons of cinnamon.

Scoop the cookie dough in 1-tablespoon portions, roll each portion in the cinnamon-sugar mixture, and place them on a parchment-lined or ungreased cookie sheet. Ensure there is at least 2 inches of space between each cookie.

Bake the cookies in the center of the oven for 14-16 minutes, or until they begin to turn golden brown around the edges while remaining soft in the middle.

Pumpkin Snickerdoodles cooling on baking sheet.

How To Store Snickerdoodles

You can keep the snickerdoodles in an airtight container at room temperature for up to 3 days. Be sure to let them cool completely before storing.

Baking Tips

  • Ensure your butter, egg, and pumpkin puree are at room temperature. Room temperature ingredients mix more easily and create a smoother cookie dough.
  • Use precise measuring cups and spoons to measure your ingredients, especially the flour. Level off the flour with a flat edge to avoid over-packing, which can make the cookies dry.
  • For even better flavor and texture, consider chilling the cookie dough in the refrigerator for about 30 minutes before rolling it into balls and coating them in cinnamon sugar. This helps the flavors meld and prevents excessive spreading during baking.
  • Make sure there is enough space between the cookie dough balls on the baking sheet. They will spread as they bake, and giving them space prevents them from sticking together.
  • Keep a close eye on the cookies in the last few minutes of baking. They should be removed from the oven when they start to turn golden at the edges but are still soft in the middle. They will continue to cook slightly on the hot baking sheet after removal.

Can I freeze the cookie dough for later use?

Yes, you can freeze the cookie dough. Shape it into individual cookie portions, freeze them on a baking sheet, and then transfer the frozen dough balls to a freezer-safe container or bag. When ready to bake, no need to thaw; just extend the baking time slightly.

Can I make my own pumpkin pie spice?

Sure! Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, and cloves. You can make your own by mixing these spices together. A common ratio is 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves.

Five Pumpkin Snickerdoodles stacked on parchment paper.

If you need more pumpkin recipes here are a few of our favorites!

These pumpkin snickerdoodles are a delicious fall twist on a classic snickerdoodle, with a perfect balance of pumpkin, warm spices, and a soft texture. They're sure to be a hit during the fall season!

I hope you enjoy this recipe! If you try it, please come back to rate it, and leave a comment. I love to hear from you.

Pumpkin Snickerdoodles stacked together on parchment paper.

Pumpkin Snickerdoodles Recipe

Author: Judy Wilson
These delicious Pumpkin Snickerdoodles are perfect for fall and easy to make with a prep time of only 15 minutes and a quick 15-minute bake.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 18
Calories 115 kcal


  • ½ cup butter
  • cup granulated sugar
  • cup brown sugar
  • cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

For Rolling

  • 3 Tablespoons sugar
  • 2 teaspoons cinnamon


  •  Preheat the oven to 350º F.
  • In a small bowl, combine flour, pumpkin pie spice, baking soda, and salt.
  • In a large bowl, cream the butter, ⅓ cup white sugar, and brown sugar together until fluffy.
  • Then add in the pumpkin, egg, and vanilla.
  • Stir in dry ingredients and mix until just combined.
  • Combine 3 Tablespoons of sugar and 2 teaspoons of cinnamon in a small bowl.
  • Scoop the cookie dough one Tablespoon at a time. Then roll in cinnamon sugar and place on a parchment-lined or ungreased cookie sheet with at least 2 inches between each cookie.
  • Bake in the center of the oven for 14-16 minutes until it starts to brown on the edges but is still soft in the middle.


To store, allow to cool, then place the snickerdoodles in an airtight container for up to 3 days.


Calories: 115kcalCarbohydrates: 16gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 23mgSodium: 108mgPotassium: 29mgFiber: 0.5gSugar: 10gVitamin A: 878IUVitamin C: 0.2mgCalcium: 12mgIron: 1mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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