Pumpkin Snickerdoodle Cookies

If you have never had a Pumpkin Snickerdoodle Cookie, you need to stop whatever you are doing and make these immediately. This fall twist on snickerdoodles is the perfect cookie for the holidays. It tastes like fall in your mouth. You have to try these.

One of my favorite cookies of all time is my mom’s Snickerdoodle cookie. The recipe actually comes from my Grandma Char and it is the softest and chewiest Snickerdoodle cookie I have ever had.
With fall just around the corner, I was thinking about what those Snickerdoodle cookies would taste like if I added pumpkin to them.
The end result: AMAZING.
My whole family devoured these cookies. They didn’t even last for 8 hours in my home. They were gone so fast.
They are so soft and chewy and have just the right amount of pumpkin in them. If you don’t believe me, try them out for yourself.

how to make pumpkin snickerdoodle cookies

  • Step 1: Preheat oven to 400 degrees F.
  • Step 2: Beat together butter, shortening, sugars, pumpkin, and egg. You could do this by hand, hand mixer, or Kitchen Aid type mixer.
  • Step 3: Mix in flour, baking powder, baking soda, salt, and cinnamon and mix until well combined.
  • Step 4: Chill dough in the refrigerator for 30-60 minutes.
  • Step 5: Roll dough into 1-inch balls.
  • Step 6: In a separate bowl, mix 1/2 cup sugar, 1 Tablespoon cinnamon and 1/2 teaspoon ground ginger.
  • Step 7: Roll dough balls in sugar mixture until completely coated.
  • Step 8: Place dough balls about 2″ apart on ungreased cookie sheet.
  • Step 9: Bake 7-9 minutes until lightly browned, but still soft.
  • Step 10: Place on a cooling rack to allow the cookies to cool, rather than keep cooking on the pan.
  • Step 11: Serve and enjoy.

tips for making perfect pumpkin snickerdoodles every time:

These cookies are extremely basic and easy to throw together if you need a quick cookie recipe. Ten simple ingredients you probably already have on hand, and you are ready to go.

This recipe calls for softened butter. You will want to be sure your butter is softened, not melted. If you use melted butter, the cookie dough will be runny and difficult to roll into balls, making the cinnamon and sugar step almost impossible.

I have found the best way to soften butter is to let it sit at room temperature for about an hour, and it will be perfectly soft. We do not recommend microwaving it.

Your batter may look a little like this, and that is perfectly fine. The butter will fold nicely with the flour so if your batter is looking a little lumpy, don’t stress.

Add your dry ingredients into the bowl, and begin mixing. I found this works best when I use a wooden spoon. You can use some form of electric mixer, but I prefer the classic bowl and spoon.

This should be about the right consistency of your dough. If it is a little soft and sticky, don’t worry, refrigerating your dough will help stiffen it up. We recommend refrigerating it for at least 30 minutes, but we suggest closer to an hour.

Once you are done baking them, I suggest moving them to a cooling rack to allow them to completely cool down, and to keep the bottoms from burning. If they are on a hot pan, they will cook the bottoms of the cookies and you don’t want to burn your snickerdoodles. These are best soft and not overcooked.

Garnish with a little extra cinnamon and sugar, if desired, and enjoy. We love these with milk or hot chocolate. They are simple, delicious, and perfect for fall.

I have tried a lot of Pumpkin Snickerdoodle recipes, but I have to say this one is my favorite. They have just the right amount of pumpkin flavor, and the perfect amount of spice. If you have never tried these cookies, you need to stop what you are doing and make them.

do these freeze well?

These freeze great. If you have leftovers, place them in a ziplock bag and place them in the freezer. I think they taste even more delicious frozen. They make the most delicious hot chocolate dipping cookies.

Watch how to make them here:

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Watch how to make these Pumpkin Snickerdoodle Cookies here:

why do i need to chill my dough?

If you haven’t ever tried chilling your dough, you need to. Chilling your dough leads to tastier and better looking cookies. They stay puffy, they cook more evenly, and the color actually looks better.

  • Your cookies will taste better. The sugars have more time to absorb the moisture from other ingredients. This leads to a more condensed flavor, and sweeter tasting cookies.
  • Less spreading. Thin cookies burn faster, but as the dough chills and hardens a little bit, they don’t cook as flat. The chilling minimizes the spreading out of fat when you cook them. Everyone loves a thick chewy cookie with a soft middle. My mouth is watering just writing about these.
  • A more appealing color. This again is related to the sugar in the cookie. Chilling the dough and sugar gives the cookie a more evenly golden color.

What do I serve with my Pumpkin Snickerdoodles

Our favorite holiday drink is our grandma’s famous Homemade Apple Cider. We love dunking our cookies into it, and getting that delicious pumpkin, cinnamon, and apple flavor, all in one bite.

We also love dunking our cookies in our Nutella Hot Chocolate. If you have never tried a Pumpkin Snickerdoodle, we recommend it with a little Nutella. If the Nutella is in Hot Cocoa form, that’s even better.

looking for more holiday cookies? Here are a few favorites:

Serves: 60

Pumpkin Snickerdoodle Cookies

Soft and chewy pumpkin cookies with a sweet, sugary crust.

40 minPrep Time

9 minCook Time

49 minTotal Time

Save RecipeSave Recipe


  • 1/2 cup butter
  • 1/2 cup vegetable shortening
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup pure pumpkin puree
  • 1 large egg
  • 3 1/4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup sugar (for rolling)
  • 1 Tablespoon cinnamon (for rolling)
  • 1/2 teaspoon ground ginger (for rolling)


  1. Preheat oven to 400 degrees F.
  2. Beat together butter, shortening, sugars, pumpkin, and egg.
  3. Mix in flour, baking powder, baking soda, salt, and cinnamon and mix until well combined.
  4. Chill dough in the refrigerator for 30-60 minutes.
  5. Roll dough into 1-inch balls.
  6. In a separate bowl, mix 1/2 cup sugar, 1 Tablespoon cinnamon and 1/2 teaspoon ground ginger.
  7. Roll dough balls in sugar mixture until completely coated.
  8. Place dough balls about 2" apart on ungreased cookie sheet.
  9. Bake 7-9 minutes until lightly browned, but still soft.



4879 cal


201 g


723 g


65 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Comment on this Recipe

72 Responses to “Pumpkin Snickerdoodle Cookies”

  1. I found this recipe through Pintrest. I am planning to make these for house church at our house tomorrow night. Thank you for sharing. Also I thought I'd share a tip that my baking-genius mother-in-law shared with me. My cookies always went flat no matter what type or what recipe I used. When she suggested using margarine and NOT butter they where beautiful mounds of pure goodness! Maybe no one else has this problem, but it helped me and I realized there was a question about it in your comments so I thought I'd pass the tip along!
  2. I'm sooo glad that fall is finally here. People always look at me like I'm crazy when I whip out a can of pumpkin puree mid spring. Speaking of pumpkin, these look absolutely to DIE for! I can't wait to try these babies out! I'm following you through Facebook, Twitter, Pinterest, and GFC. I would love it if you would stop by a join our Saturday Social blog hop at Whimsically Homemade! Hope to see you there!
  3. We have a debate going on....does a true snickerdoodle always have cream of tartar in the ingredients? Otherwise without it, the cookie is just a sugar cookie with cinnamon etc.?? We have seen many snickerdoodle recipes lately that do not call for cream of tartar. What exactly does the cream of tartar add to the cookie? Thanks!!
    • Hi Vicki, this is what I found on the internet about Cream of Tartar.....and if it's from the internet it must be true! Right!? Ha ha! Anyway, this is kind of interesting. -- Cream of tartar is a weak acid. It's purpose is to react with the baking soda for leavening. If you can't get it, you can use some other acid, e.g. citric acid, but it will introduce a slight taste of its own, and it is stronger than cream of tartar. You can also substitute baking powder instead of the baking soda + cream of tartar combination.
  4. We have a debate going on....does a true snickerdoodle always have cream of tartar in the ingredients? Otherwise without it, the cookie is just a sugar cookie with cinnamon etc.?? We have seen many snickerdoodle recipes lately that do not call for cream of tartar. What exactly does the cream of tartar add to the cookie? Thanks!!
    • To be honest, I am not sure! I have heard that Cream of Tartar makes the "cracks" on the top of the snickerdoodle cookie, but I honestly don't know if that is true or not! My mom's snickerdoodles don't have cream of tartar and they seriously are my favorite snickerdoodles that I have ever tried. Sorry that I am not much help with the debate! :) I think that if the cookie tastes good, everybody wins. :)
    • http://en.wikipedia.org/wiki/Snickerdoodle

      Wikipedia, mediator-extrodinarie for any online debate, says that snickerdoodles do not have to contain cream of tartar. I've always used cream of tartar in my snickerdoodles, but it's just for leavening, suppose. This recipe looks delicious! I'm definitely going to try it!
  5. My batch is chilling right now! I was actually just thinking the other day how it would go to add pumpkin into snickerdoodles. But I wasn't going to brave it tonight..I was just about to try out your pumpkin dump cake, when I saw this as one of your related links. Can't wait to see how they taste! I love soft snickerdoodles!
  6. I made these yesterday and they were SO good. I added a little allspice and ginger to the dough and used butter, sans margarin.

    A tip for those getting puffy cookies that don't flatten: Use a cup to smash them flat before baking. Pumpkin is a very fluffy veggie. It'll bounce back up a bit and give you a very moist, tender cookie... They'll just be a bit flatter.
  7. Since you can make your own baking powder using Cream of tartar and baking soda (and cornstarch if you are storing your supply), it seems reasonable to me to conclude that cream of tartar is being using for leavening...Found how to make your own baking powder from a book called Kitchen Science.
  8. Just made these tonight - I only baked up a dozen, the rest of the dough is in the fridge. I don't like to use margarine so I subbed butter, and I thought I would try using pumpkin pie spice instead of cinnamon in the dough. They came out super fluffy, moist, and soft -however they seem just a little bland. I'm blaming it on my tweaking the spices (I can't just leave a recipe alone!) and I think I'm going to stir in some extra cinnamon before I bake the rest of them. But seriously - these have the PERFECT texture. I've made snickerdoodles before and they always come out flat as pancakes so it was nice to find some that stay quite puffy : ) Thanks for the recipe!
  9. Mmm. These sound really good. I recently made some classic snickerdoodle cookies, thick, soft, and chewy. Not the puffy, cakey version. No thank you! But I definitely want to give this version a try - and I can finally use up my leftover pumpkin!

  10. I just wanted to chime in here - these cookies were disappointing. I think they may need more pumpkin or something or more spices. They were bland! I loved the texture. Mine didn't spread either like others have mentioned but that didn't bother me. I was really disappointed especially since everything else I've made from your blog has been AWESOME. I think this recipe needs another go - maybe some testing, tweaking, and relaunching. They have a lot of potential though.
    I didn't see my comment published, so this might be a dupe. I made these tonight and they were awesome. Mine flattened out. I used all butter (no margarine or shortening) and I added a little cream of tartar because I like it. My husband has already asked me to make them again this weekend. Thanks!
  12. I made these as the recipe called out. On my first pan I put on the cookies like balls, as snickerdoodles typically spread and flatten. So for all other pans, I made the cookies larger and flattened them with a fork. They came out great! Flavor and texture are to my liking. I give the recipe a thumbs up. I may take on some of the suggestions as I think others have good ideas too.
  13. After having tasted some superb, moist homemade pumpkin snickerdoodles from a farm, I was eager to try this recipe. Reading some of the comments I decided to use less flour. I don't see how I could have used the full amount it called for without being a pasty mass. I was quite dissatisfied:( I agree with some of the posters, they had a nice texture but really bland flavor, I would say less flour and baking powder /soda more pumpkin puree! :-)
  14. Chrissy B
    I had the exact same problem with too much flour. I?ve made them twice now, and the first batch (where I followed the recipe exactly) came out tasting like cooked balls of flour. In the second batch, I switched the flour to only 2 ¾ cups, added a full cup of Pumpkin, plus 1 tsp Cream of Tartar, and 1 tsp Pumpkin Spice (to amp up the pumpkin flavor). They turned out SO much better! I?m not sure if the 3 ¼ cup flour was a typo in the recipe or what. As I added all the flour during the original batch, I kept thinking?no, these cannot possibly take this much flour! Should?ve listened to my baking instinct on that one. They?re delicious with the above changes - a big hit with co-workers and friends. I?ll definitely be making them again. Oh and also, I forgot to use a glass to squish down the first batch - and for some reason they tasted even more floury when I didn?t flatten them. So flattening them with the glass is a must.
  15. Dawn Earley
    I loved these! I used a little more pumpkin, a little less flour, more cinnamon and some clear Mexican vanilla. I'll be sharing a link to your recipe on my blog with my notes! Thanks for another amazing recipe. http://learningasIsew.blogspot.com
  16. I've used this recipe several times and never have had anything but delicious cookies. I'm wondering if those getting a bland cookie are sifting their flour well? Sifted/fluffed flour will measure different than packed, IMO. Just trying to make sense of other experiences. I made a batch of these a few weeks ago. Yesterday I found a ziplock baggie with four cookies in them. I thought for sure they would be dry dead hockey pucks but they were still quite moist. I'm making another batch tonight to take Thanksgiving camping. I also add pumpkin pie spice, just a flavor preference.
  17. I've been making these cookies for the last couple of years and they have always turned out great. I went to make them again this year and noticed the recipe site has been update. The cookies did not turn out how they normally do. They were soggy and definitely not as good as they've been in the past. Did the recipe change when the page was updated? Could you please post the old recipe? I unfortunately did not save it. Thank you.

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