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4.56 from 9 votes
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Pumpkin Snickerdoodle Cookies

Created by: Courtney
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Yield: 18 cookies
These pumpkin snickerdoodle cookies are soft, chewy, and bursting with warm cinnamon spice and real pumpkin flavor. Rolled in a sweet cinnamon-sugar coating, they’re a fall twist on the classic snickerdoodle—perfect for cozy baking days, cookie swaps, or whenever you're craving a taste of autumn in every bite.

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

Storing & Serving:
  • 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.
Baking Tools & Supplies (affiliate links): Baking sheet pan | Silicone baking mats or parchment paper | Large cookie scoop | Cooling rack 
Recipe Tips: Scroll up the blog post to see more expert baking tips and frequently asked questions to make the most out of this recipe.
Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.
Recipe Update: This recipe was updated in September 2025. If you prefer to use the old recipe, follow the recipe but with the following ingredient changes: (Use 1 cup of unsalted butter to make brown butter, 1 ½ tsp cream of tartar, and 1 egg + 1 egg yolk). 

Nutrition

Serving: 1cookie | Calories: 264kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 197mg | Potassium: 91mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1792IU | Vitamin C: 0.4mg | Calcium: 24mg | Iron: 1mg

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