Pumpkin Snickerdoodles – Deliciously thick, soft and chewy snickerdoodle cookies that are loaded with pumpkin, perfectly spiced, and coated in cinnamon sugar. The pumpkin version of a classic autumn cookie!
If you’re a big fan of the classic snickerdoodle cookie, you’re absolutely gonna love this pumpkin version.
These cookies are thick, soft and chewy, LOADED with pumpkin puree, and perfectly spiced with cinnamon, ginger, nutmeg, and cloves.
Just like the original, these pumpkin snickerdoodle cookies have been generously rolled in cinnamon sugar just before being baked.
These snickerdoodles are one of my favourite cookies to make in autumn/fall time, and I’m sure you’ll love making them just as much!
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Cream of tartar
- Baking soda
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Unsalted butter: Softened to room temperature.
- Caster/granulated sugar
- Light brown sugar
- Pumpkin puree: Canned pumpkin is best for this recipe.
- Vanilla extract
For the cinnamon sugar:
- Granulated sugar
- Ground cinnamon
How to make Pumpkin Snickerdoodles
To make these cookies, simply grab a medium mixing bowl and whisk together the flour, cream of tartar, baking soda, salt, and spices. Set aside.
In a large mixing bowl, beat together the butter and sugars until fluffy and completely combined.
Add the pumpkin puree and vanilla extract, and mix until smooth and combined.
Add the dry ingredients and fold in until completely combined. If necessary, use your hands to fold in the last of the flour and form a thick dough.
For the cinnamon sugar, whisk together the sugar and cinnamon in a small bowl.
Roll the dough into 1.5oz balls, generously coat each ball in the cinnamon sugar, and place onto a baking tray lined with parchment paper or a silicone mat. Bake for 10 – 12 minutes.
Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Pumpkin Snickerdoodles are:
- deliciously thick, soft and chewy
- so quick and easy to throw together
- loaded with pumpkin
- infused with warm spices
- generously coated in cinnamon sugar
- the BEST cookies to enjoy this autumn!
How long will these snickerdoodles last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these cookies next!
- Chocolate Crinkle Cookies
- Pumpkin Breakfast Cookies
- Banana Chocolate Chip Cookies
- Melting Moments (Butter Cookies)
For the Cookies
- 3 cups (375g) plain/all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) caster/granulated sugar
- 1/2 cup (100g) light brown sugar
- 1/3 cup (75g) pumpkin puree
- 1 teaspoon vanilla extract
For the Coating
- 1/3 cup (65g) granulated sugar
- 2 teaspoons ground cinnamon
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and spices. Set aside.
- In a large bowl, beat together the butter and sugars until light and fluffy, then add the pumpkin and vanilla, and mix until smooth and combined.
- Add the dry ingredients and fold in until completely combined.
- For the cinnamon sugar, whisk together the sugar and cinnamon in a small bowl.
- Roll the dough into 1.5oz balls, generously coat each ball in the cinnamon sugar, and place onto the prepared baking tray. Bake for 10 - 12 minutes.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
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Nutrition Information:Yield: 22 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 173Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 84mgCarbohydrates: 27gFiber: 1gSugar: 14gProtein: 2g
Nutrition information isn’t always accurate.
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