Pumpkin Snickerdoodle Cookies
These pumpkin snickerdoodle cookies are soft, chewy, and filled with warm fall spices and real pumpkin. Rolled in a sweet cinnamon-sugar coating, they’re a cozy twist on a classic that tastes like autumn in every bite.
These pumpkin snickerdoodle cookies are soft, spiced, and impossible to resist—like the power ballad of fall baking.
With cozy pumpkin flavor and a cinnamon-sugar crust, they’re the cookie you didn’t know you needed. In the words of REO Speedwagon: “I can’t fight this feeling anymore…” and honestly, we’re not even trying.
These cookies are soft and chewy, like a classic snickerdoodle should be, but packed with pumpkin to make the perfect cozy fall flavor. The recipe is quick and easy with no chilling required, so prepare to make several batches this season!
If pumpkin spice runs through your veins, check out my double pumpkin spice cupcakes, frosted pumpkin cookies, and pumpkin cake.
Ingredients for Pumpkin Snickerdoodle Cookies
- Unsalted butter – To make brown butter.
- Light brown sugar
- Granulated sugar
- Pumpkin puree – With the moisture removed.
- Egg yolks
- Vanilla extract
- All-purpose flour
- Pumpkin pie spice – Use store bought or homemade.
- Cream of tartar
- Baking soda
- Salt
- Cinnamon sugar
How to Make Pumpkin Snickerdoodle Cookies
Step 1: Prep the ingredients. Make the brown butter and remove the excess moisture from the pumpkin puree. Preheat the oven and line baking sheet pans with silicone mats or parchment paper.
Step 2: Make the cookie dough. Mix the brown butter and sugars. Add in the pumpkin puree, egg yolks, and vanilla extract. Add the dry ingredients and mix until the cookie dough forms.
Step 3: Scoop and roll the cookie dough. Portion the cookie dough using a large cookie scoop and roll in cinnamon sugar.
Step 4: Bake the cookies. Place the cookie dough balls on a baking sheet pan and bake for 12-13 minutes. Transfer the cookies to a wire rack to cool.
Courtney’s Expert Baking Tips
- Remove the excess moisture from the pumpkin puree to create a chewy cookie texture. If there is too much moisture, the cookies will turn out cakey.
- The best way to remove the excess moisture is to spread the pumpkin puree on layers of paper towels and continue to blot the puree until it is dry. You may need to use several paper towels to remove all the moisture. The pumpkin will decrease by half when it is sufficiently dry.
- Use a large cookie scoop to portion the cookie dough for even, uniform cookies.
- Immediately when the cookies come out of the oven, use the back of a spoon to gently shape the cookies into perfectly round circles.
Frequently Asked Questions
Removing the moisture from the pumpkin helps create a chewy cookie texture rather than a cake-like texture. Do not skip this step or the cookies will not turn out well.
You can use regular butter instead of brown butter, however, I highly recommend going with brown butter for a delicious nutty flavor that complements the pumpkin spice perfectly. If you want to use regular melted butter, use 1 cup of melted butter.
Pumpkin pie spice is a blend of warm spices including cinnamon, nutmeg, ginger, cloves, and allspice. You can purchase pumpkin pie spice at your local grocery store or check out my homemade pumpkin pie spice recipe.
Cream of tartar is a white, powdery substance that’s a byproduct of winemaking. It is slightly acidic which helps to activate the baking soda and gives the snickerdoodles their signature tang and chewy texture. Don’t skip out on this ingredient!
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Pumpkin Snickerdoodle Cookies
Equipment
Ingredients
Pumpkin Cookies
- 18 tbsp (252 g) unsalted butter (1 cup + 2 tbsp of butter to make 1 cup of melted brown butter)
- ⅔ cup (163 g) pumpkin puree (with the moisture removed to equal ⅓ cup)
- 2 ¾ cup (344 g) all-purpose flour
- 2 tsp (2 tsp) pumpkin pie spice
- 1 tsp (1 tsp) cream of tartar
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 1 cup (220 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large egg yolks (room temperature)
- 2 tsp (2 tsp) vanilla extract
Cinnamon Sugar
- ⅓ cup (67 g) granulated sugar
- 1 tsp (1 tsp) ground cinnamon
Instructions
- First, make the brown butter. Melt the unsalted butter in a medium saucepan over medium-low heat. Continue to cook the butter, stirring constantly, until it starts to foam and turn a golden-brown color. Immediately pour the brown butter into a heat-safe bowl and cool to room temperature.
- Next, dry the pumpkin puree. Spread the pumpkin puree over several layers of paper towels. Blot the pumpkin using additional paper towels to remove most of the moisture. Repeat this process until the ⅔ cup of pumpkin puree turns into ⅓ cup of pumpkin. Set aside.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- In a medium mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl, add in the cooled melted brown butter, light brown sugar, and granulated sugar. Add in the dried pumpkin puree, egg yolks, and vanilla extract and whisk until well combined and smooth. Add in the dry ingredients and mix until the cookie dough forms.
- In a small mixing bowl, stir together the granulated sugar and cinnamon to make cinnamon sugar. Portion the cookie dough using a large cookie scoop (3 tablespoons) and roll the cookie dough balls in the cinnamon sugar.
- Place the cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for 12 to 13 minutes until the edges are set and the center is slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
- Room temperature: Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
- Refrigerator: Store the cookie dough balls in a resealable storage bag in the refrigerator for up to 1 week. To bake, bring the cookie dough balls to room temperature, roll in cinnamon sugar and bake as directed.
- Freezer: Freeze the cookie dough balls in a freezer-safe storage bag for up to 3 months. To bake, bring the cookie dough balls to room temperature, roll in cinnamon sugar, and bake as directed. Freeze the baked cookies in an airtight container or storage bag for up to 3 months.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
These cookies are soft and delicious! Even doubling the recipe never seems to be enough cookies for everyone. Excited for fall to bring these to all the events!
So glad you enjoyed the recipe, Rachel! Thanks for the review! These are on my list to bake in the next few weeks!
Going to try; have to get more ingredients
Hi Sandy! Hope you enjoy the recipe!