This easy Pumpkin Snickerdoodle cookie recipe is the perfect seasonal twist on an old classic, with hints of pumpkin spice flavor. They’re thick, chewy and delicious.

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

A stack of easy Pumpkin Snickerdoodle cookies on a white plate.

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 have a slight crisp on the outside, but 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 granulated sugar and brown sugar in a bowl with creamed butter, then all of those ingredients incorporated.

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 a Pumpkin Snickerdoodle recipe before and after the dry ingredients are added.

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.

The best Pumpkin Snickerdoodle being rolled in cinnamon sugar before being baked.

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

Two images showing Pumpkin Snickerdoodle cookie balls on a baking sheet, then after they are slightly pressed.

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.

Six homemade Pumpkin Snickerdoodle cookies on a wire cooling rack.

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:

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Recipe

A stack of Pumpkin Snickerdoodle cookies on a white plate.
Prep 10 minutes
Cook 10 minutes
Refrigerate 10 minutes
Total 30 minutes
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Ingredients
 
 

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 eggs, pumpkin, and vanilla.
  • Add dry ingredients: Add the flour, pumpkin pie spice, cream of tartar, baking soda, and salt and stir until combined.
  • Refrigerate dough for 10 minutes. Meanwhile, in a separate small bowl mix ¼ cup granulated sugar and 1 Tablespoon ground cinnamon.
  • Roll into balls and roll each ball 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

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: Top cookies with cream cheese frosting.
 

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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I originally shared this recipe September 2022. Updated September 2023.

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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. 4 stars
    My family and I just made these. We had all ingredients on hand, so no need for a store run! And I will say… we were pleased! We had fresh pumpkin 🎃and made our own brown sugar. We will freeze half of the dough to see how it comes out in a few weeks. But all in, I think this is a good recipe and easy!

  2. I can a lot of pumpkin and always looking for new ways to use it I made these and hubby said they were a keeper love them

  3. Wow! These are absolutely scrumptious! My wife and I made a double batch last evening, and I have no Idea how many I ate. We didn’t have cream of tarter so we opted to try baking powder instead, and I don’t know where to find pumpkin here in Guatemala where we live, but we have a squash here that has a very good flavor, and we used that for the pumpkin. Our cookies turned out a bit flat instead of thick. (possibly because of the baking powder substitution?) but they’re a winner and we’ll definitely make them again!

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