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    Flouring Kitchen » Cookies and Bars

    Pumpkin Spice Snickerdoodle Cookies

    Published: Oct 7, 2024 by Mary · This post may contain affiliate links · 4 Comments

    38 shares
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    Jump to Recipe

    Crisp, chewy pumpkin spice snickerdoodle cookies! They’re ultra buttery, have the crispiest edges, and a soft, chewy middle. And are PACKED full of pumpkin, spice, and snickerdoodle flavor. Pumpkin puree gets cooked down with spices to make flavorful cookies that aren’t wet and cakey at all. They’re the perfect fall cookie to make, and I love making ice cream sandwiches out of them!

    pumpkin spice snickerdoodle cookies on parchment paper
    Jump to:
    • 🍂 Why you'll LOVE this recipe
    • 📝 Key ingredients
    • 👩‍🍳 How to make pumpkin spice snickerdoodle cookies
    • ✔️ Expert pumpkin cookie tips
    • 🥄 Make ahead and storage
    • ❔ How do I make chewy, not cakey, pumpkin cookies?
    • 📖 Recipe FAQs
    • 🍪 More related recipes
    • 📖 Recipe
    • 💬 Comments

    🍂 Why you'll LOVE this recipe

    • Crisp edges, chewy centers: It's really the perfect cookie texture.
    • Pumpkin spice: pumpkin puree gets cooked down with spices for a rich, concentrated spiced pumpkin flavor.
    • Snickerdoodles: I added cream of tartar and rolled the cookies in a pumpkin spice sugar mixture for that signature tangy, chewy, cinnamoney snickerdoodle flavor.
    pumpkin spice cookies cut in half

    📝 Key ingredients

    Read through for all the tips you will need for success!
    Full steps and ingredients in recipe card below.

    pumpkin spice snickerdoodle cookie ingredients in bowls

    Pumpkin puree: You can use a canned pumpkin puree or a thick homemade puree. You want it to be as thick as Greek yogurt. Strain through a cheesecloth or reduce it in a pan on medium low heat until you get that thick consistency.

    All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.

    Cream of tartar: This is an essential ingredient in snickerdoodle cookies - giving them that gorgeous crackly top and a slight tangy flavor.

    Egg yolk: An egg yolk helps add richness and keeps the cookies chewy in the center.

    Unsalted butter: I used unsalted butter in this recipe because it has a lower moisture content and I love adding salt separately so that I can control the salt levels.

    Pumpkin spice: A mixture of spices commonly used in pumpkin pie. You can make your own mix by using my pumpkin pie spice recipe, or pick a mix up at your local grocery store.

    👩‍🍳 How to make pumpkin spice snickerdoodle cookies

    cooking pumpkin puree and spices in a nonstick pan with a spatula

    Step 1: Add pumpkin puree and pumpkin spice into a saucepan and heat on medium heat. Cook until it becomes much more and darker brown, there should be just under ⅓ cup pumpkin puree left. 

    beating pumpkin spice cookie wet ingredients in bowl

    Step 2: In a large bowl or stand mixer, beat together the butter, brown sugar, granulated sugar, and salt until light and fluffy. Add the egg yolk, pumpkin puree mixture, and vanilla, beat again. 

    folding flour into the pumpkin spice snickerdoodle cookie dough

    Step 3: Sift flour, baking soda, and cream of tartar right into the bowl. Fold until a soft cookie dough forms. 

    coating cookie dough ball in pumpkin spice sugar

    Step 4: In a bowl, mix together the sugar and pumpkin spice for rolling. Scoop 1.5 tablespoon sized cookie dough balls and transfer it into the sugar mixture. Shake the bowl to cover completely in the sugar mixture. Freeze shaped cookie dough on a plate in the freezer for 20-30 minutes. 

    sugar coated pumpkin spice dough on a plate

    Step 5: Preheat the oven to 355°F (180°C) while the cookie dough chills. Place cookies onto parchment lined or non-stick cookie sheets, leaving about 3” of space in between each cookie to allow for spreading. 

    pumpkin snickerdoodle cookies covered in sugar

    Step 6: Bake for 10-12 minutes in batches, until the edges are crisp and the middle is puffed and not shiny. Let the pumpkin spice cookies cool on the baking sheet for one minute before transferring onto a cookie rack or plate to cool completely.

    ✔️ Expert pumpkin cookie tips

    1. For the best cookie dough consistency: Weigh your flour using a scale! If you don’t have a scale, fluff the flour with a spoon before spooning it into a measuring cup - don’t pack it in. Scrape any excess flour off the top with the back end of a knife without packing it in. 
    2. Cook down the pumpkin: It's important to cook down the pumpkin to remove excess moisture. This prevents the cookies from becoming cakey, and will make sure that they stay chewy.
    3. Chill the cookie dough: Chilling the cookie dough helps prevent the cookies from spreading out too much.
    4. For pretty cookies: Give them a few inches of space to spread on the baking sheet while baking so that they don’t all merge into one cookie. You can gently push any uneven edges in with a spatula while they're hot right out of the oven.

    🥄 Make ahead and storage

    These cookies will stay soft and chewy in an airtight container or bag for up to 3 days. To store them for even longer, I recommend freezing them for up to 2 months in an airtight container or bag.

    pumpkin spice snickerdoodle cookies on parchment paper

    ❔ How do I make chewy, not cakey, pumpkin cookies?

    The key to a cakey cookie is lots of moisture. So the solution to a cakey cookie problem is to reduce moisture as much as possible. That's why in this recipe, I cook down the pumpkin puree even further until it's paste like. I also added the pumpkin spice mix right in with the pumpkin so that it blooms and the flavors become even stronger from the heat.

    Cooking down the pumpkin helps prevent adding too much moisture and helps amplify the pumpkin flavor.

    If you love pumpkin cookies, you can make my pumpkin pie cookies which are essentially mini pumpkin pies - but with a brown sugar shortbread cookie crust!

    bitten pumpkin spice snickerdoodle cookie on parchment paper

    📖 Recipe FAQs

    Can I use homemade pumpkin puree?

    Yes make sure that it is the consistency of thick Greek yogurt or hummus before measuring it. This will ensure that you have the correct concentration of pumpkin flavor in the cookies.

    Do I need to chill the cookies?

    I find that not only is the texture better after the cookie dough is chilled, but they tend to spread perfectly: not too much and not too little. I just pop them in the freezer for 20-30 minutes if I'm in a time crunch. I've also made them the day before and refrigerated the cookie dough until baking.

    How do I make gluten free pumpkin snickerdoodle cookies?

    I haven't tested it, but the recipe should work if you substitute the all purpose flour with a 1:1 gluten free flour. If you try it, let us know how it turned out in the comments!

    🍪 More related recipes

    • top view of pumpkin pie cookies
      Pumpkin Pie Cookies
    • stack of pumpkin cheesecake cookies on parchment paper
      Pumpkin Cheesecake Cookies
    • close up of pumpkin pie bars
      Pumpkin Pie Bars
    • Bitten pumpkin hand pie
      Pumpkin Hand Pies

    Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    📖 Recipe

    pumpkin spice snickerdoodle cookies on parchment paper

    Pumpkin Spice Snickerdoodle Cookies

    Mary
    Crisp, chewy pumpkin spice snickerdoodle cookies! They’re ultra buttery, have the crispiest edges, and a soft, chewy middle. And are PACKED full of pumpkin, spice, and snickerdoodle flavor. Pumpkin puree gets cooked down with spices to make flavorful cookies that aren’t wet and cakey at all. They’re the perfect fall cookie to make, and I love making ice cream sandwiches out of them!
    5 from 1 vote
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Chill Time 20 minutes mins
    Total Time 50 minutes mins
    Course Baking, Christmas Cookies, Cookies, Dessert
    Cuisine American
    Servings 16 cookies
    Calories 256 kcal

    Equipment

    • electric mixer
    • Cookie sheet

    Ingredients
     
     

    Cookie Dough

    • ⅔ cup pumpkin puree
    • 1 tablespoon pumpkin spice
    • 1 cup unsalted butter softened
    • ½ cup dark brown sugar packed
    • ¾ cup granulated sugar
    • ½ teaspoon sea salt
    • 1 large egg yolk
    • 1 tablespoon vanilla extract
    • 2 ¼ cups all purpose flour 270g
    • 1 teaspoon baking soda
    • 1 ½ teaspoons cream of tartar

    Rolling

    • ⅓ cup granulated sugar
    • 1 teaspoon pumpkin spice
    Shop Ingredients on Jupiter

    Instructions
     

    • Add pumpkin puree and pumpkin spice into a pan and heat on medium heat. Cook until it becomes much more and darker brown, there should be just under ⅓ cup pumpkin puree left.
      ⅔ cup pumpkin puree, 1 tablespoon pumpkin spice
    • In a large bowl or standmixer, beat together the butter, brown sugar, granulated sugar, and salt until light and fluffy. Add the egg yolk, pumpkin puree mixture, and vanilla, beat again.
      1 cup unsalted butter, ½ cup dark brown sugar, ¾ cup granulated sugar, ½ teaspoon sea salt, 1 large egg yolk, 1 tablespoon vanilla extract
    • Sift flour, baking soda, and cream of tartar right into the bowl. Fold until a soft cookie dough forms.
      2 ¼ cups all purpose flour, 1 teaspoon baking soda, 1 ½ teaspoons cream of tartar
    • In a bowl, mix together the sugar and pumpkin spice for rolling. Scoop 1.5 tablespoon sized cookie dough balls and transfer it into the sugar mixture. Shake the bowl to cover completely in the sugar mixture. Freeze shaped cookie dough on a plate in the freezer for 20-30 minutes.
      ⅓ cup granulated sugar, 1 teaspoon pumpkin spice
    • Preheat the oven to 355°F while the cookie dough chills. Place cookies onto parchment lined or non-stick cookie sheets, leaving about 3” of space in between each cookie to allow for spreading.
    • Bake for 10-12 minutes in batches, until the edges are crisp and the middle is puffed and not shiny. Let cool on the baking sheet for one minute before transferring onto a cookie rack or plate to cool completely.

    Notes

    Make ahead and storage: These cookies will stay soft and chewy in an airtight container or bag for up to 3 days. To store them for even longer, I recommend freezing them for up to 2 months in an airtight container or bag.
    Tips for success
    1. For the best cookie dough consistency weigh your flour using a scale
    2. Cook down the pumpkin to remove excess moisture to ensure that they are crisp and chewy - not cakey
    3. Chill the cookie dough to prevent the cookies from spreading too much.
    4. For pretty cookies give them a few inches of space to spread on the baking sheet while baking so that they don’t all merge into one cookie

    Nutrition

    Calories: 256kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 43mgSodium: 147mgPotassium: 105mgFiber: 1gSugar: 21gVitamin A: 1961IUVitamin C: 1mgCalcium: 20mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Pumpkin Cream Cheese Streusel Bread »

    Reader Interactions

    Comments

    1. E

      October 17, 2024 at 10:14 pm

      5 stars
      I loved this recipe! They turned out great! Just a quick note you forgot to add when you should add the pumpkin puree and spice mix. I added it after the egg. Thanks for the recipe!❤️

      Reply
      • Mary

        October 22, 2024 at 1:25 pm

        Thank you so much for noticing that! I'm so sorry about that step missing from the recipe. I've updated the recipe to include that. Thank you so much for making the recipe! I'm really glad you enjoyed it.

        Reply
    2. Noelle

      October 14, 2024 at 9:26 am

      I'm confused about one thing-- when do you add the browned pumpkin puree reduction to the cookie mix?

      Reply
      • Mary

        October 22, 2024 at 1:27 pm

        Ah I'm so sorry you add it in with the egg yolk! I've updated the recipe to include that.

        Reply
    5 from 1 vote

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