Pumpkin Snickerdoodle cookies are crunchy and chewy with a lighter sugary flavor and bursting with the fall spice. Buttery no-mixer cinnamon pumpkin cookies that are super easy to make and they taste just like the regular snickerdoodles!
Everyone loves snickerdoodle cookies, those we have made our whole lives. If you've never tried pumpkin snickerdooodles before, they're more of a cross between a crunchy cookie and a pumpkin pie. They have the crunch, melt-in-your-mouth texture of a snickerdoodle cookie and deliciously sweet flavor of a pumpkin pie. And if you love pumpkin recipes, you might also like Pumpkin Cookies with Cream Cheese Frosting and Starbucks Pumpkin Bread.
It's all about cinnamon-sugar finish of traditional snickerdoodles but with real pumpkin and seasonal spices for a buttery, melt-in-your-mouth texture that's never cakey. For a classic and authentic look, I've added flakey salt but it is optional, you can leave it out if you prefer.
You won't believe how easy these cinnamon pumpkin cookies are to make. They also keep well and can be frozen so your favorite sweet treat is never far away.
Why you'll love these cookies
- Perfectly sweet. It's double-dipped in pumpkin and cinnamon sugar and is a classic cookie recipe everyone loves.
- Gift ready cookies. Together with Pumpkin Chocolate Chunk Cookies they make a great addition to your fall baking collection and are perfect for holiday parties, birthdays and more.
- Gourmet style cookies. This recipe eliminates the common problem of cakey pumpkin cookies and offers a chewy, bakery-quality cookie that is not too moist or too cakey. The trick is to squeeze the moister out.
Essential Ingredients and Baking Tips
- Melted Butter: For optimal chewiness, always use unsalted butter that is at room temperature so it mixes well for the cookie dough. This step also prevents cakey or greasy cookies.
- Flour: Some recipes use cake flour but I find that all-purpose flour works great!
- Sugar - for an authentic taste make sure to use both dark brown and granulated white sugar.
- Cornstarch - it may seem like an odd ingredient but it's the key to super soft cookies.
- Pure Pumpkin (not pie filling): Provides authentic pumpkin flavor without unwanted additives.
- Baking soda and salt - I use a mixture of both for extra lift and light texture.
- Egg Yolk Only: Skip the egg white to avoid excess moisture, which leads to cakey cookies.
- Cream of Tartar: Essential for classic snickerdoodle tang-do not substitute.
- Pumpkin Pie Spice: Use store-bought or a homemade blend for authentic fall aroma and pumpkin cinnamon cookie taste.
- Cinnamon and ginger: These spices are optional but it's fun to recreate the classic snickerdoodle cookie taste!
- Flakey sea salt: For topping and to complement the sweetness of pumpkin and sugar.
How to Make Pumpkin Snickerdoodles
This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below.
1. Brown the Butter
- Brown the butter on medium heat. As the butter melts and starts to bubble up, you will know that it is browning properly when it becomes foamy and has a scent that is nutty and rich.
- Remove the pan from the heat and pour the browned butter into a heat-safe glass dish. Be sure that you use a rubber spoon or spatula to scrape out the remaining brown bits into the bowl.
- Place the dish in the refrigerator for the butter to cool for approximately 20-30 minutes. Be sure to stir the butter every 10 minutes.
2. Prepare the Pumpkin Puree
- Blot the pumpkin puree to remove the excess moisture. You can also draw up the paper towels around the pumpkin puree and squeeze the liquid from the paper towels.
- Once you have finished squeezing out all of the excess liquid, you will have a significantly less amount of pumpkin puree left. Use a rubber spatula or spoon and place the puree into a small dish and set the dish aside.
3. Prepare the cookie dough
Add cooled browned butter to a large mixing bowl and add in the granulated sugar and dark brown sugar; and using a rubber spoon or spatula, mix everything together.
Next add in the pumpkin puree, egg yolk, and vanilla bean paste and mix until everything is fully combined.
In a separate medium sized mixing bowl, add the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, salt and ginger, and whisk to combine.
Using the rubber spoon or spatula, fold the dry ingredients into the bowl with the wet ingredients. Mix everything until combined but be sure not to over mix.
4. Chill
Cover the bowl with cling wrap and place the bowl in the refrigerator to chill for 30 minutes.
5. Make sugar mixture
In a medium sized bowl add granulated sugar, pumpkin pie spice and cinnamon, and whisk everything together. This is what you will use to roll the cookie dough balls in before baking.
6. Form the cookies
Use a cookie scoop to scoop balls of the cookie dough onto the baking sheet. The dough will be sticky.
I recommend spacing them apart and baking in small batches
Roll each ball in the cinnamon sugar mixture and place it on the baking sheet.
7. Bake
Bake the cookies at 350˚ Fahrenheit for approximately 10-12 minutes just until the edges start to brown. The cookies will be slightly puffed up and may seem a bit under baked, but they will set up more as they cool.
Pumpkin Snickerdoodle Cookies
Ingredients
Cookie Dough
- 6 tablespoon unsalted butter
- ¾ cup pumpkin puree not pumpkin pie filling
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 1 egg yolk at room temperature
- 2 teaspoon vanilla bean paste
- 1½ cup all-purpose flour
- 2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- ⅛ teaspoon ginger
Coating
- ½ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
Optional Garnish
- flakey sea salt
Instructions
Brown the Butter
- Slice the unsalted butter and add it to the saucepan and melt it over medium to low heat. Be sure that the heat is not too high, you do not want the butter to burn. The goal is to melt the butter slowly while you are continuously whisking it.
- As the butter melts and starts to bubble up, you will know that it is browning properly when it becomes foamy and has a scent that is nutty and rich. There will also be amber colored milk solids that form in the pan.
- When you see these amber bits start to form, you will want to remove the pan from the heat and pour the browned butter into a heat-safe glass dish. Be sure that you use a rubber spoon or spatula to scrape out the remaining brown bits into the bowl.
Chill the Butter
- Place the dish in the refrigerator for the butter to cool for approximately 20-30 minutes. Be sure to stir the butter every 10 minutes.
- You don't want the butter to become solid again, it still must remain in liquid form, but you definitely want it to cool completely to room temperature.
Prepare the Pumpkin Puree
- On a paper plate lay down a couple layers of paper towels and spread the pumpkin puree on top. Lay additional paper towels on top of the pumpkin puree and blot the puree to remove the excess moisture.
- Once you have finished squeezing out all of the excess liquid, you will have a significantly less amount of pumpkin puree left.
- Use a rubber spatula or spoon and place the puree into a small dish and set the dish aside.
Prepare the Cookie Dough
- Add chilled browned butter to a large mixing bowl and add in the granulated sugar and dark brown sugar and using a rubber spoon or spatula, mix everything together.
- Next add in the pumpkin puree, egg yolk, and vanilla bean paste and mix until everything is fully combined.
- In a separate medium sized mixing bowl, add the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, salt and ginger, and whisk to combine.
- Using the rubber spoon or spatula, fold the dry ingredients into the bowl with the wet ingredients. Mix everything until combined but be sure not to over mix.
Chill the cookie dough
- Cover the bowl with cling wrap and place the bowl in the refrigerator to chill for 30 minutes.
Make sugar coating
- Just prior to removing the cookie dough from the refrigerator, you need to prepare the sugar mixture that you will roll the cookie dough balls in.
- In a medium sized bowl add granulated sugar, pumpkin pie spice and cinnamon, and whisk everything together. Once this is done you can set the bowl aside.
Shape the cookies
- Line a baking sheet with parchment paper and use a cookie scoop to scoop balls of the cookie dough onto the baking sheet.
- Use the #40, 2 tablespoon sized cookie scoop. The dough will be sticky.
- Next you will roll each ball in the cinnamon sugar mixture and place it on the baking sheet.
Bake
- Scoop out all of the balls for the baking sheet, put the remaining cookie dough back into the refrigerator to chill until you are ready to prepare your next batch.
- Bake the cookies at 350˚ Fahrenheit for approximately 10-12 minutes just until the edges start to brown. The cookies will be slightly puffed up and may seem a bit under baked, but they will set up more as they cool.
- Once the cookies have finished baking, remove them from the oven and let them cool on the baking sheet for approximately 5 minutes.
Sprinkle with flakey sea salt (optional)
- While the cookies are still warm, as an optional garnish you can sprinkle them lightly with flakey sea salt on top. After 5 minutes, transfer the cookies to a wire rack to cool completely.
Notes
Tips for making this recipe
- Use light-colored saucepan for butter: To brown the butter you need to select a light-colored or stainless steel saucepan. This will allow you to see when the butter begins to brown, and you are able to remove the butter from the heat without it burning.
- Chill your browned butter but keep it in liquid form: You don't want the butter to become solid again, it still must remain in liquid form, but you definitely want it to cool completely to room temperature. If the butter is too warm when you prepare the cookie dough, the cookies will spread too much in the oven.
- Brown the butter on medium heat: Ensure that the heat is not too high, you do not want the butter to burn. The goal is to melt the butter slowly while you are continuously whisking it.
- Line a baking sheet with parchment paper for easy removal of cookies after baking.
- Bake in small batches: I recommend baking the cookies 5 or 6 to a baking sheet so that they are spread out evenly.
- Press slightly to prevent puffy cookies: Be sure that you press each cookie dough ball down just slightly on top, so that they don't stay too puffed up when baking.
- Make sure not to over bake: The snickerdoodles will continue to bake and set up after they have been removed from the oven while they cool.
- Chill the remaining dough: Once you have scooped out all of the balls for the baking sheet, put the remaining cookie dough back into the refrigerator to chill until you are ready to prepare your next batch.
- Cool cookies once baked: Once the cookies have finished baking, remove them from the oven and let them cool on the baking sheet for approximately 5 minutes.
- Garnish with flakey salt: While the cookies are still warm, sprinkle them lightly with flakey sea salt on top.
Frequently Asked Questions
What makes pumpkin snickerdoodles so good?
My pumpkin snickerdoodle recipe has the same chewey and delicious texture as regular snickerdoodles. I achieved that cookie texture by using browned butter (melted butter) to make them less cakey. I also used brown sugar which helps keep them moist and crunchy.
Can I add different flavors?
If you want to try out different flavors then why not try adding in some lemon zest for freshness. You could add white chocolate chips for some chocolate flavor or roll them in red sugar for the holidays. You can really have fun with these cookies and decorate them just how you like.
Can I prepare pumpkin snickerdoodles in advance?
Absolutely, the cookie dough will keep well in the fridge for up to 3 days. You might need to let it warm up slightly at room temperature for 10-15 minutes so it's easier to roll out and shape.
Why should I blot pumpkin puree?
The pumpkin puree used in this recipe is straight from the can and contains too much moisture in it which must be drained out. To do so lay down a couple layers of paper towels on a paper plate and spread the pumpkin puree on top. Lay additional paper towels on top of the pumpkin puree and blot the moisture out.
Can I make them vegan?
Use vegan butter and Bob's Red Mill egg substitute for the yolks to keep them vegan.
How long do they last, can they be frozen?
The cookies will keep well in a sealed container in the fridge for up to 1 week. You can also double bag them in a plastic Ziploc type bag and freeze them up to 3 months.
Why Are My Pumpkin Snickerdoodles Cakey?
Pumpkin adds lots of water, making cookies puff up like muffins. Blot the pumpkin puree with paper towels before using, and use only egg yolks (not the whole egg) for a denser, chewy texture.
Why Didn't My Pumpkin Snickerdoodles Spread?
When cookies stay puffy, it's usually due to too much flour or over-chilled dough. Measure flour accurately (spoon and level), let chilled dough sit at room temp for a few minutes before baking, and always bake on room-temperature baking sheets.
Why Do My Pumpkin Snickerdoodles Taste Bland?
Pumpkin's flavor is mild and can get lost under flour or sugar. Use brown sugar for richness, bump up pumpkin pie spice, and add a pinch of salt or browned butter to deepen flavor.
Why Are My Pumpkin Snickerdoodles Dry or Crumbly?
They may be overbaked or under-moisturized. Remove cookies while the centers still look soft, and store them in an airtight container with a piece of bread to retain moisture. Use both brown and white sugars for soft texture.
Can I Make Them Gluten-Free or Dairy-Free?
Yes. Substitute a 1:1 gluten-free baking blend for flour, and for dairy-free cookies, use vegan butter or refined coconut oil. You can also try butternut squash puree in place of pumpkin for a less watery dough which will help gluten free cookie to hold shape.
Essential Tools
- Mixing bowls: Thick Glass Mixing Bowls with Airtight Lids.
- Hand Mixer: 9-Speed Digital Hand Mixer Electric with Dough Hooks and a Whisk!!
- Ice cream scoop: Non stick Anti Freeze Aluminum Scoop.
- Baking Sheet and Cooling Rack
Substitutions
- Vanilla: If you do not have vanilla bean paste, or would prefer to use vanilla extract, that is perfectly fine. Vanilla bean paste and vanilla extract can be exchanged for equal parts. I do not recommend using bourbon vanilla bean paste because of how it alters the flavor of the recipe.
- Parchment paper: If you do not have parchment paper for the baking sheet, feel free to use a silicone baking mat.
Debbie says
Would this recipe work using King Arther Measure for Measure Gluten-free flour?
Olya Shepard says
Yes! It's the best gluten free flour for cookies. Use same measurements.
Marsha says
100 percent recommend! These cookies are unlike anything I've had before. I used les sugar and the result was fabulous.