This post contains affiliate links.
These soft and chewy Pumpkin Snickerdoodles are the ultimate fall cookie, made with real pumpkin and warm spices, then rolled in cinnamon sugar.
Pumpkin Snickerdoodles will be your new favorite fall cookie!
Pumpkin Snickerdoodles will be your new favorite fall cookie!Pumpkin Snickerdoodles are one of those cookies I look forward to baking every fall. They’re thick and chewy, and take everything I already adore about classic snickerdoodles but make them even better with the addition of pumpkin. They’re easy to whip up (you can also make the cookie dough in advance!), fun to share, and impossible to eat just one–trust me, I’ve tried!
Try more pumpkin recipes, like Pumpkin Cupcakes, Pumpkin Chocolate Chip Cookies, Pumpkin Spice Eggnog, Pumpkin Bars with Caramel Frosting, or Pumpkin Roll!
How to make Pumpkin Snickerdoodles:
Make Dough and Roll: Cream butter, shortening, and sugars until light and fluffy. Mix in eggs, pumpkin, and vanilla, then stir in dry ingredients and mix until combined. Chill dough for 20 minutes, then roll into balls and coat in cinnamon sugar.
Press and Bake: Place dough balls on a lined baking sheet, gently press each one, then bake at 375°F (190°C) for 8–10 minutes (don’t over-bake!). Transfer pumpkin spice snickerdoodle cookies to a cooling rack immediately.
Pumpkin Snickerdoodles
Equipment
- Stand Mixer , optional
- Hand mixer , optional
Ingredients
- 3/4 cup butter, , softened
- 1/4 cup shortening
- 3/4 cups granulated sugar
- ¾ cups light brown sugar
- 1 large egg
- ½ cup pumpkin puree, canned, or homemade
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons pumpkin pie spice
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- ¼ cup granulated sugar, , for rolling the dough balls
- 1 Tablespoon ground cinnamon, , for rolling the dough balls
Instructions
- Preheat oven to 375 degrees F. Line a baking tray with parchment paper or silpat liner.
- Combine wet ingredients: Mix together butter and shortening until smooth. Add granulated sugar and brown sugar and cream together for a few minutes, until light and fluffy. Mix in egg, pumpkin, and vanilla.¾ cup butter, ¼ cup shortening, ¾ cups granulated sugar, ¾ cups light brown sugar, 1 large egg, ½ cup pumpkin puree, 2 teaspoons vanilla extract
- Add dry ingredients: Add the flour, pumpkin pie spice, cream of tartar, baking soda, and salt and stir until combined.3 cups all-purpose flour, 3 teaspoons pumpkin pie spice, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon salt
- Refrigerate dough for 10 minutes. Meanwhile, in a separate small bowl mix ¼ cup granulated sugar and 1 Tablespoon ground cinnamon. Roll dough into 24 dough balls.¼ cup granulated sugar, 1 Tablespoon ground cinnamon
- Roll dough balls in cinnamon sugar. Place on baking sheet, 2 inches apart. Using the palm of your hand or bottom of a glass, lightly flatten each cookie dough ball.
- Bake 8 to 10 minutes (don't over bake!) Remove immediately to a cooling rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
I originally shared this recipe September 2022. Updated September 2023 and September 2025.
This is one of the best cookies I have ever made, and I have made a lot of them! Made them a bit smaller and got 35 using the half recipe. 9 mins in the oven.
I like to weigh cookie dough for each cookie. I generally use 3 to 4 oz. per cookie. With this amount iwhat would be the baking time?,
For 3–4 oz cookies, I’d start checking them around 11–12 minutes at 375°F. They may need closer to 13–15 minutes depending on size—just don’t overbake, since these are best soft and chewy!
Made these cookies today and added one extra step by frosting them with homemade pumpkin cream cheese frosting. They were spectacular. It put crumble cookies to the shame. Thank you