This easy Pumpkin Snickerdoodle cookie recipe is the perfect seasonal twist on an old classic, with hints of pumpkin spice flavor. I guarantee they will will be your new favorite!

Looking for more pumpkin recipes? Try my Healthy Pumpkin Muffins, Pumpkin French Toast, or a Classic Pumpkin Roll!

Four Pumpkin Snickerdoodle cookies stacked on top of each other, with one more leaning against them.

Why I love this recipe:

  • Unique – The hint of pumpkin, cinnamon and sugar make this the best cookie for Fall and the holidays.
  • Texture– A good snickerdoodle needs to be soft and chewy and these have the perfect texture.
  • Easy – With just a few steps, this pumpkin cookie recipe is simple, and my kids love helping form the dough balls and roll them in the cinnamon sugar!

How to make Pumpkin Snickerdoodles:

Cream Butter and Sugar: Mix together butter and shortening until smooth. Add granulated sugar and brown sugar and cream together until light and fluffy.

Two images showing butter and shortening being creamed, then brown and granulated sugar added in a stainless steel mixing bowl.

Finish Cookie Dough: Mix in eggs, pumpkin, and vanilla. Add the flour, pumpkin pie spice, cream of tartar, baking soda, and salt and stir until combined. Cover bowl and refrigerate dough for 20 minutes.

Two images showing the process of Pumpkin Snickerdoodle cookie dough: pumpkin and eggs being added, then the flour and spices.

Roll in Cinnamon Sugar: Scoop refrigerated dough into balls and roll balls in cinnamon sugar. Place on parchment or silpat lined baking sheet 2 inches apart.

Pumpkin Snickerdoodle cookie dough rolled in cinnamon sugar and placed on a cookie sheet with parchment paper.

Press: Using the palm of your hand, slightly press down on each cookie.

A cookie sheet full of Pumpkin Snickerdoodle cookie dough balls after they have been slightly pressed on.

Bake at 375 degrees for 8 to 10 minutes (don’t over bake!). Remove pumpkin spice snickerdoodles immediately to a cooling rack to cool completely.

A platter filled with Pumpkin Snickerdoodle cookies, ready to be enjoyed.

Storage and Freezing Instructions:

To Store: Keep these pumpkin spice cookies in an airtight container at room temperature for 2-3 days.

To Freeze: Let cool completely then place them in a freezer safe bag in the freezer for up to 2-3 months.

Recipe Variations:

More Cookie Favorites:

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Recipe

Four Pumpkin Snickerdoodle cookies stacked on top of each other, with one more leaning against them.
Prep 10 mins
Cook 10 mins
Refrigerate 10 mins
Total 30 mins
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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 canned pumpkin
  • 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 in
  • 1 Tablespoon ground cinnamon , for rolling the dough balls in

Instructions
 

  • Preheat oven to 375. Line a baking tray with parchment paper or silpat liner.
  • Mix together butter and shortening until smooth. Add granulated sugar and brown sugar and cream together until light and fluffy. Mix in eggs, pumpkin, and vanilla.
  • Add the flour, pumpkin pie spice, cream of tartar, baking soda, and salt and stir until combined.
  • Cover bowl and refrigerate dough for 10 minutes.
  • Meanwhile, in a separate small bowl mix ¼ cup granulated sugar and the 1 Tablespoon cinnamon.
  • Scoop refrigerated dough into balls and roll balls in cinnamon sugar. Place on baking sheet 2 inches apart. Using the palm of your hand, lightly press on each cookie dough ball.
  • Bake 8 to 10 minutes (don’t over bake!) Remove immediately to a cooling rack to cool completely.

Notes

Storing Instructions: Keep these pumpkin spice cookies in an airtight container at room temperature for 2-3 days.
Freezing Instructions: Let cool completely then place them in a freezer safe bag in the freezer for up to 2-3 months.
Pumpkin Snickerdoodle Cheesecake Cookies: Add some cream cheese frosting on top of these fluffy pumpkin snickerdoodles after they are cooled.
 

Nutrition

Calories: 192kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 145mgPotassium: 86mgFiber: 1gSugar: 15gVitamin A: 983IUVitamin C: 0.3mgCalcium: 17mgIron: 1mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    Thank you for this recipe, Lauren. My son and I made them today and they are amazing! They are pillowy soft, and melt in your mouth with just the right amount of pumpkin spice flavor. Make these today; you won’t regret it!

  2. 5 stars
    With it being Fall and All…I just needed to try this Pumpkin recipe. It did not disappoint! Wonderful pumpkin pie spices to this classic Snickerdoodle recipe. A keeper for sure. Thank You for publishing on your fantastic recipe site!