These pumpkin snickerdoodles are a fall flavor sensation. They are soft and chewy with the perfect touch of pumpkin and a dash of warm spice.
If you love the flavors of fall, you are going to melt over this pumpkin snickerdoodles recipe.
With perfectly crispy edges and soft chewy centers, it delivers everything you’d expect from classic snickerdoodles with an added autumn twist.
What a wonderful way to kick off the holiday season!
These pumpkin spice snickerdoodles are so incredibly easy to make too!
From start to finish, these scrumptious snickerdoodles only take about a half an hour, and they are made from ingredients you likely already have in your pantry.
Go ahead and let the kids help too. They especially seem to love rolling the dough balls in the sugar spice mix and squishing them into discs.
I find it funny how helpful everyone is when cookies are involved!
Whether you are looking for a fun, festive treat to bring to your next holiday get together or simply want more pumpkin spice in your life, this pumpkin snickerdoodles recipe is for you.
Your family and friends are going to ask for them again and again.
And if you’re looking for other holiday cookies, take a look at this list of Easy Christmas Cookies with Few Ingredients!
Here’s what I’m going to teach you in this post:
- All the ingredients you need for this pumpkin snickerdoodles recipe.
- Step by step instructions for making these easy pumpkin spice snickerdoodles.
- Expert tips on how to make soft and chewy pumpkin snickerdoodles every time.
This pumpkin snickerdoodles recipe is so easy to make. All you need is half an hour and a few simple ingredients. Roll up your sleeves and let’s get to baking!
How to Make Pumpkin Snickerdoodles
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 350 degrees F and line two large cookie sheets with parchment paper.
STEP TWO: In your stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Then, mix in the pumpkin puree, egg yolk, and vanilla until combined, scraping down the sides of the bowl as needed.
STEP THREE: Whisk together the pumpkin spice, cream of tartar, baking soda, and flour in a small bowl. Add the dry mixture to the wet ingredients and mix until just combined and without lumps. Be sure to not overmix.
STEP FOUR: Combine the reserved granulated sugar and pumpkin spice in a bowl for rolling. Scoop out 1.5 tablespoon-sized portions of dough, form into smooth balls, and roll each in the sugar mixture.
STEP FIVE: Place at least 2” apart on the cookie sheet. Gently press down each ball to form a 1” thick disc.
STEP SIX: Bake until the edges are just set, around 10-12 minutes. Remove baked cookies from the oven and leave them on the pan to cool completely.
What is the Difference Between a Snickerdoodle and a Cookie?
Snickerdoodles are a type of cookie, but not all cookies are snickerdoodles! The flavor is similar to sugar cookies with a couple key differences.
Cream of tartar is a key ingredient in this pumpkin snickerdoodles recipe and others like it. It adds that signature tang that sets snickerdoodles apart.
Also, snickerdoodle dough is rolled in cinnamon sugar before baking to create a crisp and sweet outer coating.
This pumpkin snickerdoodles recipe has the added kick of pumpkin spice.
Why Do You Need Cream of Tartar in Snickerdoodles?
Cream of tartar acts as a leavening agent, helping your pumpkin snickerdoodles to be perfectly soft and chewy.
Being more acidic than baking powder, it also plays an important role in the flavor of your recipe. In fact, it is the secret to the classic tang of snickerdoodles. Don’t forget this key ingredient!
But, if you have don’t have any cream of tartar on hand, you can make our Snickerdoodle Recipe here that’s made without any!
Why Are My Snickerdoodles So Puffy?
If your pumpkin spice snickerdoodles come out puffy, there are a few likely causes.
First, be careful not to overwhip the butter and sugars or there will be too much air in the dough. It’s also very important to let your butter and eggs come to room temperature before mixing the dough.
Measure and level your flour carefully so you don’t use too much. And finally, check your oven temperature regularly and recalibrate as needed.
How Long Will My Pumpkin Spice Snickerdoodles Stay Fresh?
Stored in an airtight container, pumpkin spice snickerdoodles will stay fresh at room temperature for up to 4 days. Your cookies will stay fresh for a week in the refrigerator or for up to 2 months in the freezer.
How to Make the Best Pumpkin Snickerdoodles
Pay attention to a few key points to ensure perfectly spiced, soft and chewy pumpkin snickerdoodles every time:
- Use room temperature butter and eggs.
- Use the spoon and level method to avoid using too much flour.
- Be sure your baking soda is fresh. If it has been open for more than six months, you likely need to replace it.
- Remember the cream of tartar both for leavening and flavor.
- Be sure your oven is properly calibrated.
Other Pumpkin Recipes You’ll Love:
- 5-Ingredient Pumpkin Bread with Cake Mix
- Air Fryer Pumpkin Pie Twists
- Pumpkin Cheesecake Cookies
- Pumpkin Bread with Cream Cheese Frosting
- Pumpkin Spice Donuts
- 3 Ingredient Pumpkin Muffins
- 22 Ways to Use Up Pumpkin Pie Filling
These pumpkin snickerdoodles have perfectly crispy edges and soft chewy centers. What a wonderful way to kick off the holiday season!
- 1 stick (½ cup) butter, softened
- ½ cup light brown sugar, lightly packed
- ¼ cup granulated sugar
- ¼ cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- To Roll the Cookies: ¼ cup granulated sugar + ½ teaspoon pumpkin pie spice
- Preheat the oven to 350F and line two large baking sheets with parchment paper.
- Add the softened butter, light brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy– about 1 minute.
- Next, add the pumpkin puree, egg yolk, and vanilla extract. Mix to combine. Scrape down the sides of the bowl as needed.
- In a small bowl, whisk together the flour, cream of tartar, pumpkin pie spice, and baking soda.
- Add the dry ingredients to the wet and mix just until no large lumps remain– you don’t want to overmix your cookie dough!
- To roll the cookies, add the granulated sugar and pumpkin pie spice to a small bowl. Scoop out 1.5 tablespoon sized portions and roll them into smooth balls. Roll the cookie dough in the sugar and then place the ball on the baking sheet. Make sure to place the cookies at least 2” apart as they will spread during baking.
- Press down on the cookies very gently to form a 1” thick disc.
- Bake for 10-12 minutes, or just until the cookies are set around the edges.
- Remove the cookies from the oven and allow them to cool completely on the pan.
Amount Per Serving: Calories: 139Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 74mgCarbohydrates: 30gFiber: 1gSugar: 16gProtein: 3g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.