Pumpkin Snickerdoodles are a fall version of the favorite Christmas cookie. These soft cookies are made with pumpkin and coated in pumpkin pie spice and sugar for extra flavor.
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If you love the classic Christmas cookie, snickerdoodles, this fall-inspired version will be a nice surprise for your family in the cookie jar.
This recipe came about because my oldest loves Snickerdoodle cookies and all things pumpkin so I decided to try a mash-up of sorts. He was glad I did! The cookies didn’t last long!
The ingredients for pumpkin snickerdoodles at a glance.
- 100% Pure Pumpkin
- Vanilla Bean Paste
- Baking Powder
- Pumpkin Pie Spice (I make my own)
As you can see from the ingredient list, I make my own pumpkin pie spice. It’s a combination of 5 spices you probably already have in your spice cabinet. Making your own saves money and uses up spices.
My family loves the classic Snickerdoodle cookie and I usually make them every holiday season. That’s why I was so happy they enjoyed this pumpkin one. Chocolate Snickerdoodles would also make any Snickerdoodle fan happy.
Tips and Tricks
A few things to note when making this pumpkin snickerdoodle recipe:
- Don’t skip chilling the dough. Firming up the butter helps to keep them from spreading too much and keeps them a softer cookie.
- Use a cookie scoop to make uniform cookies. The smallest scoop will make about 5 dozen cookies.
- I like to coat the entire cookie in the sugar mixture. When I do this, I often need to make more to finish up the cookies. You can choose to just dip the tops of the cookie if you prefer.
- Don’t overbake. When the edges brown, they are close to done, if not done. The bottom should be golden.
History of the Snickerdoodle Cookie
Snickerdoodles, also called snipdoodles or simply cinnamon sugar cookies, have been around since the late 1800s. It seems they originated in New England but come from either German or Dutch heritage.
It was a cookie developed by cooking teacher and newspaper writer Cornelia Campbell Bedford of New York. She had been working on a recipe for the Cleveland Baking Power company when she created the Snickerdoodle we know today.
More Pumpkin Recipes
- Chocolate Chip Pumpkin Bread
- Pumpkin Spice Margarita
- Glazed Pumpkin Chocolate Chip Scones
- Jumbo Pumpkin Spice Muffins with Streusel Topping
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- 1 cup unsalted butter, softened to room temperature
- ½ cup canned pumpkin, not pumpkin pie filling
- 1 ½ cups granulated sugar
- 2 teaspoons pure vanilla bean paste
- 1 ½ teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 large egg
- 2 2/3 cups all-purpose flour
- 3/4 cup of granulated sugar
- 1 tablespoon of pumpkin pie spice
- In the bowl of a stand mixer, the softened butter on medium speed just until smooth and lighter in color.
- Add sugar, pumpkin, vanilla bean paste, baking powder, pumpkin pie spice, and salt . Beat until well combined, about 2 minutes. Pause to scrape down the sides of the bowl as needed.
- Add the egg and mix until incorporated.
- Once the egg is mixed in, add the flour and mix until it is all incorporated, scraping down the sides as needed.
- Cover and refrigerate the dough for about two hours. It's OK to leave it in the mixture.
- Once the cookie dough is sufficiently chilled, preheat the oven to 350℉. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
- Combine the ¾ cup of sugar and pumpkin pie spice in a small bowl, mixing until all the spice is incorporated.
- Use a small cookie scoop to scoop dough. Lightly roll dough into ball and coat with pumpkin pie spice sugar mixture.
- Place on a baking sheet and bake for approximately 10 minutes, until edges and bottom begin to brown.