Pumpkin snickerdoodle cookies are the perfect fall cookie. Loaded with pumpkin spice, each cookie is chewy and absolutely delicious!
Oh man, the pumpkin spice craze is alive and well. It seems to start the second Labor Day is over and people go nuts! For good reason though—pumpkin spice does amazing things for baked goods. I kicked off the pumpkin spice season with pumpkin snickerdoodle cookies.
These cookies are loaded with pumpkin spice flavor—cinnamon, nutmeg, ginger, all spice and brown sugar. The flavors make each cookie irresistible.
I’m all for the pumpkin spice craze. The flavors lure you into the fall season and leave you feeling all warm and cozy inside.
These pumpkin snickerdoodle cookies do the same thing. With one bite, you will be in such a fall mood that you’ll put on your riding boots and flannel and head out to the pumpkin patch.
Seriously though, doesn’t any pumpkin spice goodie make you want to do all the fall festivities?
Like any standard snickerdoodle, these cookies are rolled in cinnamon sugar before baking. It gives each cookie a crystallized sugar layer over the orange pumpkin hue.
I also found that chilling the dough and rolling the cookies into balls makes them extra chewy. As the cookies bake, they get little cracks on the top revealing the pumpkin flavor hidden inside.
With all the flavor and chewiness, I could polish off a stack of pumpkin snickerdoodles in minutes!
This is a really easy recipe to make so if you’re thinking of trying it out with kids I say go for it! The kids will love rolling the dough in the cinnamon sugar and plopping them on the baking sheet.
The cookies are also an excellent dessert to make for friends who have birthdays in September and October. I happen to have three family members with birthdays in the fall!
More pumpkin dessert recipes
Are you on a pumpkin kick this fall? Here are a few of my recipes and some from my favorite bloggers!
- Fluffy Pumpkin Pancakes
- No Bake Pumpkin Truffles
- Pumpkin Pie from Scratch
- Mini Pumpkin Donut Muffins
- Pumpkin Cupcakes
This batch of pumpkin snickerdoodle cookies went so quickly I’m thinking of baking the cookies again for Halloween and Thanksgiving!
When do you think is the best time to start baking pumpkin desserts?
Pumpkin Snickerdoodle Cookies
- 3 cups (375 g) all-purpose flour
- 3 tsp cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 cup (200 g) granulated sugar
- 3/4 cup (175 g) packed light brown sugar
- 1 cup (226 g) unsalted butter, room temperature
- 1 large egg yolk
- 3/4 cup (185 g) canned pumpkin puree
- 1 1/2 teaspoon vanilla extract
Cinnamon sugar coating
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon ground cinnamon
- In a medium bowl, whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice until combined. Set aside.
- In the bowl of an electric stand mixer (or using a hand mixer), beat together butter, granulated sugar and brown sugar on medium speed just until combined, about 30 seconds. Mix in egg yolk, then add pumpkin and vanilla extract. Again, mix until just combined. Scrape down the sides of the bowl if necessary.
- With mixer set on low speed, slowly add in dry ingredients then mix until combined. Cover the bowl with plastic wrap and chill for 1 hour.*
- Ten minutes before removing dough from the refrigerator, preheat oven to 350° F. Line baking sheet with parchment paper.
- To make the cinnamon sugar coating, whisk together 1/4 cup granulated sugar with 2 teaspoons cinnamon. Scoop a generous tablespoon of dough and shape into a ball, roll dough ball in cinnamon sugar to evenly coat. Set ball of dough on prepared baking sheet. Repeat with remaining dough spacing cookies 2-inches apart.
- Bake in preheated oven 12 – 14 minutes or until cookies are set and edges are golden brown. Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.
- Dough can be chilled up to 24 hours. Let it sit on the counter for 15 or so minutes until the dough is soft enough to scoop and you can roll it into balls.
- Store baked cookies at room temperature in an airtight container for up to one week.