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.
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Recipe
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
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I originally shared this recipe September 2022. Updated September 2023 and September 2025.
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Delicious!
Great
CINNAMON ALLERGY CONCERN – HOW MUCH WOULD IT EFFECT THE FLAVOR TO LEAVE THE CINNAMON OUT AND JUST ROLL IN SUGAR?
When adding the sugars it also mentioned cream. The only cream mentioned in the ingredients is cream of tartar. Does it get added twice?
I’m sorry that is a bit confusing! You want to “Cream” the ingredients together or mix them until they are creamy and the sugar is fully incorporated. Hope you love the cookies!
These were absolutely incredible – BUT I found it interesting that a lot of the pumpkin flavor seemed to disappear during baking (tasting the dough, the pumpkin was very prominent. After baking, my friend described it as a snickerdoodle mixed with a ginger snap. A spiced cookie!). I’ve never baked with pumpkin outside of a pumpkin pie so Im not sure if it usually fades much or not, so I found it interesting.
Very soft. Very yummy. Frankly since the pumpkin flavor wasn’t prominent, I think I’ll be enjoying these into the early Christmas season as well!
Hi Lauren! Not many recipes that I use call for “cream of tartar” other than snickerdoodles really. I have always wondered, does cream of tartar affect the flavor or the cookie, or it’s texture. What does it do!?
Thanks!
Cream of tarter gives snickerdoodles that unique tang of flavor that’s their signature.
I made these to put into a goodie box to mail to my daughter in Anchorage. And I kept a few for us to enjoy at home. OMG. These are the best cookies. Soft and spicy. And they freeze really well. By the end of the weekend her box was empty and we had enjoyed all the cookies. So I will be baking another batch this week. Sure hope they make it up there. 😂
Can’t wait to make these next week! Can I omit the shortening and just use butter?
Yes, that’s fine.
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!
Thanks Julie! I’m so happy you loved them!
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!