When I wanted a pumpkin cookie, I dug out my mom's old snickerdoodle recipe instead of starting from scratch. These Pumpkin Snickerdoodle Cookies keep her chewy, tangy base, add canned pumpkin and pumpkin pie spice, and bake soft or crisp depending on how long you leave them in.
The first time I made these, my son had friends over. They liked them so much they texted him the next day asking him to bring more to school. Every batch since has disappeared faster than just about any cookie we buy or bake.
Why We Love These Pumpkin Snickerdoodles
- Soft or crisp, your call. I bake a couple of dozen at 12 minutes for soft cookies and a couple of dozen at 15 minutes for crisp ones, so everyone gets their favorite.
- Makes about 4 dozen. That's enough for a Thanksgiving dessert tray with plenty left for lunchboxes.
- Pantry ingredients. You only need canned pumpkin and pumpkin pie spice beyond the usual baking basics.
Pumpkin Snickerdoodle Ingredients
- Cream of Tartar - this is what makes a snickerdoodle a snickerdoodle. It gives the cookies their slight tang and chewy middle, so don't leave it out.
- Butter and Canola Oil - butter brings the flavor, and the oil keeps the cookies tender. I've also used plant-based almond and avocado butter, and they work great.
- Pumpkin Puree - use plain canned 100% pumpkin, not pumpkin pie filling. The pumpkin makes the dough softer than a regular snickerdoodle dough, which is why it gets a quick chill.
- Pumpkin Pie Spice - it goes in the dough and in the sugar coating. No jar on hand? Mix up my homemade pumpkin pie spice blend in a couple of minutes.
How to Make Pumpkin Snickerdoodles
Beat the softened butter, canola oil, granulated sugar, and brown sugar with an electric mixer until it's smooth and creamy. Then beat in the egg and vanilla, followed by the pumpkin puree, until it's completely blended.
Whisk the flour, cream of tartar, baking soda, salt, and pumpkin pie spice in a separate bowl, then stir it into the pumpkin mixture. I switch to a wooden spoon or rubber spatula for this part. If you keep using the mixer, go slow or there will be flour everywhere!
This dough is soft, so pop it in the fridge for 10 to 15 minutes. I never skip this step, because cold dough rolls into balls so much easier. While it chills, preheat the oven to 350°F, mix the coating sugar with pumpkin pie spice, and clean up the mess. (I always make one!)
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Scoop about a tablespoon of dough, roll it into a ball, and coat it in the spiced sugar. Nine cookies fit on my cookie sheet with plenty of room to spread. See the glass in the sugar bowl? It's my mom's trick for flattening the cookies. Touch the bottom to the dough first so the sugar sticks to it.
Dip the glass in the spiced sugar and press each ball down lightly and evenly.
Re-dip the glass as you go so it never sticks to the dough.
Once they're all pressed, they're ready for the oven.
Bake 12 minutes for soft cookies or 15 minutes for crisp ones. Let them cool slightly on the cookie sheet, then move them to a wire rack.
Mom Tip
My mom always flattened her snickerdoodles with the bottom of a drinking glass, and I still do it exactly the way she taught me. Every cookie comes out the same size and bakes evenly, and the sugared glass gives the tops a little extra sparkle.
Pumpkin Snickerdoodle FAQs
I always use plain canned pumpkin puree. Pie filling already has sugar and spices mixed in, so it would change how these cookies turn out.
Yes. The pumpkin makes this dough soft and sticky, and 10 to 15 minutes in the fridge makes it easy to roll into balls.
Take them out at 12 minutes, while the centers still look soft, and let them cool slightly on the cookie sheet before moving them to a rack.
Yes. Pumpkin pie spice is my favorite for the coating, but cinnamon sugar is a great swap.
How to Store Pumpkin Snickerdoodles
Keep the cooled cookies in a covered container or a zip-top bag at room temperature. They stay good for 3 to 5 days, if they last that long!
More Pumpkin Recipes to Bake This Fall
- Pumpkin Cheesecake Muffins: a creamy cheesecake center baked into pumpkin muffins, great for a holiday breakfast.
- Easy Pumpkin Pancakes: fluffy weekend pancakes spiced like pumpkin pie.
- Pumpkin Bundt Cake with Orange Glaze: a big, easy cake for feeding a Thanksgiving crowd.
- Pumpkin Pie: the classic for your holiday table.
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Complete Recipe
Pumpkin Snickerdoodles
Equipment
- Electric mixer
- Large Mixing Bowl
- Cookie Sheet
- Drinking Glass
- Cooling Rack
Ingredients
For the cookie dough
- ½ cup Butter softened (or margarine or plant-based butter)
- ½ cup Canola Oil
- ¾ cup Granulated Sugar
- ¾ cup Brown Sugar packed
- 1 Egg large
- 1 teaspoon Vanilla Extract
- ¾ cup Pumpkin Puree 100% pumpkin, not pie filling
- 4 cups All-purpose Flour
- ½ teaspoon Cream of Tartar
- ½ teaspoon Baking Soda
- 2 teaspoons Pumpkin Pie Spice
- ½ teaspoon Salt
Coating for cookie dough
- ¼ cup Granulated Sugar
- 1 teaspoon Pumpkin Pie Spice or Cinnamon
Instructions
- In a large bowl, beat the softened butter, canola oil, granulated sugar, and brown sugar with an electric mixer until creamy.
- Beat in the egg, pumpkin puree, and vanilla.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
- Stir the flour mixture into the pumpkin mixture until combined.
- Refrigerate the dough for 10 to 15 minutes. Meanwhile, preheat the oven to 350°F and mix ¼ cup granulated sugar with the pumpkin pie spice or cinnamon.
- Scoop about 1 tablespoon of dough, roll it into a ball, and coat it in the spiced sugar. Place on a cookie sheet at least 2 inches apart.
- Touch the bottom of a drinking glass to the dough, dip it in the spiced sugar, and lightly press each ball flat. Re-dip as needed.
- Bake for 12 minutes for soft cookies or 15 minutes for crisp cookies. Cool slightly on the cookie sheet, then move to a wire rack to cool completely.
Notes
- Use 100% canned pumpkin puree, not pumpkin pie filling.
- Don't skip the chill. The pumpkin makes the dough soft.
- Bake 12 minutes for soft cookies or 15 minutes for crisp ones.
- Cinnamon works in place of pumpkin pie spice in the coating.
- Store in a covered container or zip-top bag at room temperature for 3 to 5 days.
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