Soft pumpkin cookies rolled in cinnamon sugar—what better way to kick off fall baking? These Pumpkin Snickerdoodles combine the cozy flavor of classic snickerdoodles with pumpkin and warm fall spices for a cookie you’ll want to make all season long. This easy pumpkin snickerdoodle recipe is perfect for fall gatherings, Thanksgiving dessert trays, or an afternoon baking at home. Keep reading for my best tips to help your cinnamon sugar pumpkin cookies turn out soft and delicious!
These are a must bake every fall at our house! If you need another fall "must bake" treat try these Pumpkin Bars they are a family favorite!
Ingredients
- butter
- shortening
- sugar
- egg
- pumpkin puree
- flour
- cream of tartar
- cinnamon
- pumpkin pie spice
- soda
- salt
See exact quantities in recipe card below
Instructions
To begin, preheat your oven to 350°F.
Then, place the pumpkin purée between two paper towels and gently press to remove any excess moisture. In a large mixing bowl, combine the butter, shortening, 1½ cups of sugar, eggs, and the pressed pumpkin purée. Using an electric mixer on medium speed, mix until the mixture is smooth and creamy, about 1 to 2 minutes. Meanwhile, in a separate bowl, sift together the flour, cream of tartar, cinnamon, pumpkin pie spice, baking soda, and salt. Gradually stir the dry ingredients into the butter mixture until fully incorporated.
In a small bowl, mix the remaining 2 tablespoons of sugar with the cinnamon and pumpkin pie spice reserved for rolling to make a spiced sugar coating. Next, shape the dough into 1½-inch balls (using a medium cookie scoop helps) and roll each one in the spiced sugar. Arrange the dough balls on cookie sheets lined with parchment paper, spacing them about 2 inches apart.
Bake for 8 to 10 minutes, or until the edges are set but the centers remain soft. Once baked, transfer the cookies to wire racks to cool completely. Repeat the process with the remaining dough and store the cooled cookies in an airtight container. Watch the quick video below for all the tips and tricks in action.
Equipment
A well stocked kitchen makes baking go quicker and smoother every time. Make sure you have a good baking sheet, mixer and tools on hand for the holiday season! Here is a LINK to many of my favorites! Below are a few of the tools you will need.
FAQs
Yes! Freeze dough balls before rolling in cinnamon sugar. Place them on a parchment-lined tray until firm, then transfer to a freezer bag or airtight container. Add the cinnamon sugar before baking. Let frozen dough sit just until the outside softens enough for the coating to stick. Bake as directed, allowing a few extra minutes if needed.
You more than likely did not press out the pumpkin puree as listed in the steps. This is important. Simply place the pumpkin between a couple layers of paper towels and press down until liquid is removed.
Top Tip
It is super important to press the moisture out of the canned pumpkin. This will help the cookie taste like a true snickerdoodle.
Storage
These cookies stay fresh for 3-4 days in an airtight container!
Do you ever add a slice of bread to your cookie container?! Once cooled add your cookies to an air tight container. Add a piece of parchment, foil or plastic wrap on top and lay a slice of bread on top of that. The cookies draw the moisture from the bread leaving them soft and chewy for a couple days!
Looking for more fall pumpkin recipes?
Pumpkin Snickerdoodles
Ingredients
- ½ cup salted butter softened
- ½ cup vegetable shortening
- 1 ½ cups sugar plus 2 tablespoons
- 1 egg room temperature
- ¼ cup pumpkin puree
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon fine salt
- 1 ½ teaspoons ground cinnamon for rolling
- ½ teaspoon pumpkin pie spice for rolling
Instructions
- Preheat the oven to 350℉ and line 2 baking sheets with parchment paper. Press pumpkin purée in between 2 paper towels. Pressing out moisture. In a large bowl, combine the butter, shortening, 1 ½ cups sugar, eggs and pumpkin and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, cinnamon, pumpkin pie spice, baking soda and salt, and stir into the shortening mixture until combined. In a small bowl, stir together the remaining 2 tablespoons sugar with reserved rolling cinnamon and pumpkin pie spice. Shape the dough into 1 ½-inch balls (using a medium cookie scoop helps) and roll each ball in the spiced sugar. Making sure each ball is coated in the mixture. Arrange the dough balls 2 inches apart on prepared sheets. Bake until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.
Courtney says
I love pumpkin and I love snickerdoodles so I'm not sure why it took me this long to finally try a pumpkin snickerdoodle recipe! These were so delicious and the perfect chewy texture.
Misty Tannery says
So glad you like them! Welcome to the Pumpkin Snickerdoodle fan camp!
Linda says
Can you frost these cookies?
Misty Tannery says
They are coated in a cinnamon/sugar coating...so they wouldn't do well with a spread frosting. You could try piping on a light butter cream or cheesecake frosting in a circle pattern on top. However, I have not done this with this cookie... but it sounds delish!
Risa says
Saving these cookies to try! I love the pumpkin snickerdoodle combination and can't wait to make them! Thanks for the great recipe!
Misty Tannery says
I hope you love them! They are so flavorful and chewy!
Lin says
Wonderful experience with her and fantastic cookies too!
Misty Tannery says
I am so glad you like them so much! Thank you for letting me know!! 🙂