Soft and chewy Pumpkin Snickerdoodles with the perfect amount of warm spices! I make them with gluten-free flour for gluten-free pumpkin snickerdoodles, but you can easily make them with regular flour too!
When fall baking season is in full swing, snickerdoodles are one of the first cookie recipes on my mind. I absolutely adore classic snickerdoodle cookies, yet this pumpkin version steals the show when the fall colors have arrived.
Soft and chewy with loads of pumpkin spice flavor, they are the coziest dessert to share with friends and family. The way I see it, they are the perfect baking project for Halloween, and make an amazing dessert for Thanksgiving too!
This easy recipe is versatile for those who follow a gluten-free diet and for those who don’t, as gluten-free flour and regular flour can be used interchangeably in a 1:1 ratio.
Let’s discuss the simple ingredients for this pumpkin snickerdoodle recipe!
Ingredients for Pumpkin Snickerdoodles:
Unsalted Butter: The rich flavor and chewy texture comes from a stick of butter! To make vegan pumpkin snickerdoodles, use vegan butter or softened coconut oil.
Brown Sugar & White Sugar: Together, regular cane sugar and brown sugar bring the perfect level of sweetness. I like using mostly brown sugar because it has a deeper flavor with some moisture.
Gluten-Free All-Purpose Flour or Regular All-Purpose Flour: I make gluten-free pumpkin snickerdoodle cookies using a gluten-free flour blend, but regular all-purpose flour works in a 1:1 replacement too.
Canned Pumpkin Puree: The star of the show here! Be sure to use pure pumpkin puree, not pumpkin pie filling. We only need a small amount of canned pumpkin purée, so make one of my other pumpkin recipes to use the rest of the can.
Egg Yolk: Contributes to the rich flavor and chewy texture. We do not need a whole egg, so you can use the egg white in an omelet or scrambled eggs.
Pumpkin Pie Spice: The reason we’re all here! Pumpkin spice combines ground cinnamon, nutmeg, ground ginger, and allspice or cloves for the perfect mild spice kick. It is what generates the pumpkin flavor.
Ground Cinnamon: Because pumpkin spice can be a bit much, I like using a portion of ground cinnamon so the cookies are still nice and flavorful but not overly spiced.
Pure Vanilla Extract: A lovely warm nuance that makes the cookies taste luxurious.
Cream of Tartar & Baking Soda: The leavening agents here! Cream of tartar is mandatory in snickerdoodle recipes, because it provides a unique tanginess that can’t be replaced with a different ingredient.
Cinnamon and Sugar Coating: Comprised of regular cane sugar and ground cinnamon, the cinnamon sugar topping for both classic snickerdoodles and pumpkin snickerdoodles is simply divine! If you enjoy a lot of pumpkin spice flavor, swap the cinnamon for pumpkin spice.
How to Make Pumpkin Snickerdoodles:
Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet or two small baking sheets with parchment paper.
Transfer the butter and sugars to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until well combined and fluffy.
Use a rubber spatula to scrape the sides of the bowl and add the vanilla extract, pumpkin puree, and egg yolk. Beat until the wet ingredients are well combined. Again, scrape the sides of the bowl.
In a separate bowl, stir together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and sea salt.
Transfer the dry ingredients to the stand mixer with the wet ingredients and beat on medium speed until the dough comes together.
In a small bowl, combine the granulated sugar and cinnamon for rolling the cookie dough balls.
Use a small cookie scoop to scoop out equal portions of dough and roll them into balls. Press each dough ball into the cinnamon sugar mixture to coat the full ball.
Transfer the dough balls to the prepared baking sheet, leaving a little space between. The cookies won’t spread much during the baking process.
Use the back of a spoon to press down on each dough ball in order to flatten them out. This ensures the cookies bake to the right shape and thickness, as they won’t spread otherwise.
Bake on the center rack of the preheated oven for 10-12 minutes, or until the edges are slightly golden brown.
Allow the cookies to cool for at least 10 minutes on the baking sheet before moving them. During this time, you can sprinkle the cookies with the rest of the cinnamon-sugar mixture if you’d like to get some extra sweetness and texture.
Storage Options:
- Room Temperature: Store cookies in an airtight container or a zip lock bag for up to 2 days on the counter.
- Refrigerator: Refrigerate for up to 1 week.
- Freezer: Freeze cookies in a freezer bag for up to 3 months.
The next time you’re craving snickerdoodles with a twist, whip up these warmly-spiced beauties!
If you love baking cookies, also try some of my other favorite cookie recipes.
More Cookie Recipes:
- Oatmeal Tahini Cookies
- Flourless Chocolate Pumpkin Cookies
- Oatmeal Chocolate Chip Pistachio Cookies
- Sweet Potato Breakfast Cookies
- Almond Flour Cowboy Cookies
Enjoy this chewy pumpkin cookie recipe!
Pumpkin Snickerdoodle Recipe
Ingredients
- ½ cup unsalted butter softened
- ½ cup packed dark brown sugar
- ¼ cup granulated cane sugar
- 1 ½ tsp pure vanilla extract
- ⅓ cup canned pumpkin puree
- 1 egg yolk at room temperature
- 1 ⅓ cups gluten-free all-purpose flour or regular all-purpose flour
- ½ tsp sea salt
- ½ tsp cream of tartar
- ¼ tsp baking soda
- 1 ½ tsp pumpkin pie spice
- 1 tsp ground cinnamon
Topping:
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet or two small baking sheets with parchment paper.
- Transfer the butter and sugars to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until well combined and fluffy. Use a rubber spatula to scrape the sides of the bowl and add the vanilla extract, pumpkin puree, and egg yolk. Beat until the wet ingredients are well combined. Again, scrape the sides of the bowl.
- In a separate bowl, stir together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and sea salt.
- Transfer the dry ingredients to the stand mixer with the wet ingredients and beat on medium speed until the dough comes together. If the dough appears too sticky, refrigerate it for 20 minutes. Otherwise, go straight to baking!
- In a small bowl, combine the granulated sugar and cinnamon for rolling the cookie dough balls.
- Use a small cookie scoop to scoop out equal portions of dough and roll them into balls.
- Press each dough ball into the cinnamon sugar mixture to coat the full ball.
- Transfer the dough balls to the prepared baking sheet, leaving a little space between. The cookies won’t spread much during the baking process. Use the back of a spoon to press down on each dough ball in order to flatten them out. This ensures the cookies bake to the right shape and thickness, as they won’t spread otherwise.
- Bake on the center rack of the preheated oven for 10-12 minutes, or until the edges are slightly golden brown.
- Allow the cookies to cool for at least 10 minutes on the baking sheet before moving them. During this time, you can sprinkle the cookies with the rest of the cinnamon-sugar mixture if you’d like to get some extra sweetness and texture.
