Pumpkin Spice Snickerdoodles cookingwithcurls.com
Print Recipe
0 from 0 votes

Pumpkin Spice Snickerdoodles

Soft and chewy Pumpkin Spice Snickerdoodles blend together all of fall's favorite flavors!
Prep Time15 mins
Cook Time10 mins
Chill Time30 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: cookies, pumpkin, fall, pumpkin spice
Servings: 36 Cookies
Calories: 101kcal
Author: Lisa Johnson


Cookie Dough

  • 1/2 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar (lightly packed)
  • 2 large eggs
  • 1/2 cup pumpkin puree (NOT pumpkin pie filling)
  • 2 teaspoons pure vanilla extract
  • 2 3/4 cup all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon sea salt

Cinnamon-Sugar Coating

  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon


  • In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy.
  • Add the pumpkin puree (not pumpkin pie filling) and vanilla extract and beat to combine.
  • Stir in flour, cream of tartar, baking soda, spices and salt.
  • Cover with plastic wrap and place in the refrigerator to chill for at least 30 minutes, or up to 3 days.
  • Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liner, set aside.
  • In a small bowl, mix together sugar and cinnamon. Scoop dough into 1 1/4-inch balls and roll in cinnamon sugar mixture. Place on prepared baking sheets about 2 inches apart.
  • Bake for 10 to 11 minutes until just set. Move cookies to a wire cooling rack and cool completely.


  • Traditional Snickerdoodles spread when they bake, Pumpkin Spice Snickerdoodles do not!
  • For the softest, chewiest texture inside bake them in their original ball shape.
  • For a more traditional, flattish cookie flatten the cookie dough balls with the bottom of a drinking glass before baking.
  • I preferred the texture of the cookies that were made with butter. Feel free to substitute shortening or coconut oil for dairy-free cookies.
  • The pumpkin flavor is not very strong at all, but it does change the texture. These cookies are much lighter than traditional snickerdoodles.
  • If you do not have pumpkin puree, or just don’t want to use it, substitute shortening for the pumpkin. Everything else stays the same.


Calories: 101kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 68mg | Potassium: 52mg | Sugar: 10g | Vitamin A: 625IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 0.6mg