Pumpkin Snickerdoodle Cookies give a classic favorite a delicious fall twist! Soft, chewy and packed with cozy flavor thanks to real pumpkin, nutty brown butter and a spiced cinnamon-sugar coating. These Pumpkin Snickerdoodles are a delicious addition to everything from afternoon snack breaks to holiday cookie trays!
Love pumpkin? Me too! Make sure to try these pumpkin favorites: Pumpkin Bars, Pumpkin Muffins and Cranberry Pecan Pumpkin Bread – so good!
Pumpkin Snickerdoodles
There’s nothing quite like a Snickerdoodle. I mean, really! What other cookie is both fun to say and fabulous to eat? Snickerdoodles are a great cookie to have the kiddos help with and make the perfect after-school snack.
These Pumpkin Snickerdoodle Cookies bring together everything there is to love about fall baking: warm spices, rich brown butter and a sweet cinnamon-sugar coating. These cookies have soft, chewy centers with lightly golden edges and plenty of pumpkin flavor. The brown butter adds a delicious nutty richness that makes this seasonal spin on a classic extra special. They’re just the treat to pair with an afternoon cup of coffee or add to a fall cookie tray!
The secret to that chewy texture starts before the dough even comes together. Blotting the pumpkin removes excess moisture, while cooling the brown butter and chilling the dough help keep the cookies from spreading too much. These little steps are well worth the effort! Whether you’re baking for a get-together or filling the cookie jar at home, this is a delicious way to put that can of pumpkin to use.
Why You’ll Love This Recipe
If you love classic snickerdoodles and look forward to pumpkin season, these cookies belong on your baking list. They have that familiar cinnamon-sugar goodness with a few extra touches that make every bite memorable. Perfect all season long and so delightful for the holidays! Here’s why we love these pumpkin snickerdoodles so much:
- Rich brown butter flavor. Browning the butter adds a toasted, nutty flavor that pairs beautifully with pumpkin and warm spices.
- Soft and chewy centers. Blotting the pumpkin and using an egg yolk help give these cookies a chewy texture instead of a fluffy, cake-like crumb.
- Spice in every bite. Pumpkin pie spice flavors the dough and joins cinnamon in the sugar coating.
- Perfect for sharing. These generously sized cookies make a lovely addition to fall gatherings, cookie exchanges and homemade treat boxes. Just as pretty as they are delicious!
- Make-ahead options. Prepare the dough ahead of time or freeze portions so you can bake a few cookies when the craving hits.
Ingredients & Substitutions
These Pumpkin Snickerdoodles start with familiar baking staples, but each ingredient has an important job. Pay special attention to the pumpkin and butter preparation, since both affect the finished texture.
- Pure pumpkin puree: Adds pumpkin flavor, color and moisture. Start with ⅔ cup, then blot it until about ⅓ cup remains. Use pure pumpkin, not sweetened, spiced pumpkin pie filling. Buy it or make homemade puree pumpkin. I used Libby’s Pure Pumpkin.
- Unsalted butter: Provides richness and helps the cookies spread. Browning it toasts the milk solids for a deeper, nutty flavor. Start with the full one cup before browning, and include those flavorful golden-brown bits when transferring it to a bowl.
- Granulated sugar: Sweetens the dough and contributes to spread and lightly crisp edges. More granulated sugar creates the sweet coating on the outside.
- Dark brown sugar: Adds moisture, chewiness and a deeper molasses flavor that complements the pumpkin. Light brown sugar can also be used in this recipe.
- Egg yolk: Adds richness and helps bind the dough without the extra water an egg white would bring. Let it come to room temperature so it mixes more easily with the other ingredients.
- Vanilla extract: Rounds out the flavor and complements the brown butter and spices.
- All-purpose flour: Gives the cookies structure. Weigh the flour with a kitchen scale for the most accurate measurement, or spoon flour into your measuring cup and level it off.
- Cream of tartar: Adds the subtle tang associated with snickerdoodles and works with the baking soda to help the cookies rise.
- Baking soda: Provides lift when combined with the acidic ingredients and contributes to browning.
- Pumpkin pie spice: Adds warm spice flavor to both the dough and the coating. A homemade pumpkin pie spice blend or your favorite store-bought version works here.
- Fine sea salt: Balances the sweetness and brings out the butter and spice flavors.
- Ground cinnamon: Gives the sugar coating its familiar snickerdoodle flavor, with a little extra pumpkin pie spice for a seasonal twist.
How To Make Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodle Cookies have everything I love in a fall treat: chewy centers, warm spices and plenty of cinnamon-sugar goodness! Brown butter adds an extra layer of rich flavor that makes these cookies hard to resist.
Let’s take a quick look at how to make these Pumpkin Snickerdoodles and, as always, you can find the full printable recipe card at the end of this post.
Brown Butter
- Melt butter in skillet on medium to medium low heat. Stir frequently, watching very closely.
- Butter will start to separate and the milk solids (the specks in the melted butter) will get a nice golden brown color and will smell deliciously nutty.
- Remove from the heat immediately.
- Transfer to a heat proof bowl and cool to about 75°F.
I have a whole post with video dedicated on how to brown butter which goes into detail about the process, tips, ways to use it and more!
“Dry” Pumpkin
- Remove excess moisture from the pumpkin puree by spreading it on a paper-towel lined plate.
- Press more paper towels on top of the pumpkin to absorb the moisture.
- Repeat until pumpkin has reduced by half (about ⅓ cup should remain).
Make Cookies
- Add granulated sugar and brown sugar to a bowl with the cooled brown butter.
- Whisk (or beat) until combined, about 1 to 2 minutes.
- Add the “dried” pumpkin, egg yolk and vanilla extract.
- Mix until thoroughly combined.
- Whisk together the flour, cream of tartar, baking soda, pumpkin pie spice and salt.
- Gradually add flour mixture to pumpkin mixture, stirring until well combined.
- Refrigerate dough for at least 20 to 30 minutes or until dough is no longer soft.
- Combine sugar, pumpkin pie spice and cinnamon in a small bowl.
- Scoop dough with a 3 tablespoon cookie scoop and form into balls.
- Roll balls in sugar mixture and place on parchment-lined cookie sheet.
- Bake for 10 to 12 minutes at 350°F.
- Remove and let cool on sheet for two minutes before sprinkling on additional cinnamon sugar.
Storage Information
These pumpkin snickerdoodle cookies are a great option for baking ahead, and you can also save a portion of the dough for another day. Always let the baked cookies cool completely before storing.
- Room temperature: Store in an airtight container for 3 to 4 days for the best texture. Separate layers with parchment paper if needed.
- Make-ahead dough: Cover the dough tightly and refrigerate for up to 2 days. If it’s too firm to scoop, let it sit at room temperature just until workable, then portion and roll in the sugar mixture.
- Freezing baked cookies: Place cooled cookies in a freezer-safe container or bag, with parchment between layers, and freeze for up to 3 months. Thaw at room temperature before serving.
- Freezing cookie dough: Freeze uncoated dough balls on a lined baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw in the refrigerator, roll in the sugar mixture and bake as directed, checking for doneness since very cold dough may need a little extra time.
Pumpkin Snickerdoodle Recipe Variations
The brown butter and pumpkin make a delicious combination all on their own. If you’d like to change things up, these simple variations are a good place to start, though mix-ins and different portion sizes can affect spreading and baking time.
- Stir a handful of white chocolate chips into the dough for pockets of creamy sweetness. Butterscotch chips would also be delicious!
- Finely chopped toasted pecans add crunch and complement the nutty brown butter flavor.
- Substitute the same amount of light brown sugar for dark brown sugar if that’s what you have. The molasses flavor will be a little milder.
- Use a smaller cookie scoop for smaller cookies and begin checking earlier than the listed baking time.
- Add a vanilla drizzle. Once the cookies are completely cool, finish with a light drizzle of vanilla glaze for a sweeter dessert.
Why do I need to blot the pumpkin?
Pumpkin puree contains a lot of water, which can give cookies a cakey texture. Blotting it removes excess moisture while keeping the pumpkin flavor. Measure the full ⅔ cup first, then blot until approximately ⅓ cup remains. Another options is to cook the pumpkin over low heat, stirring frequently, until reduced by half. I tried this method many times in this pumpkin snickerdoodle recipe and it works – it just seems harder than blotting with paper towels. Your choice!
Can I use pumpkin pie filling?
Use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugar and spices that would change the flavor and sweetness of the dough.
Do I have to brown the butter?
Brown butter is an important part of this pumpkin snickerdoodle recipe’s flavor and moisture balance. Browning also evaporates some of the butter’s water, so simply using melted butter can change the texture. For the intended results, follow the browning and cooling steps.
Why did my cookies spread too much?
Butter that was still warm, dough that wasn’t chilled enough or a warm baking sheet can all encourage spreading. Extra moisture from the pumpkin or too little flour may also contribute. Cool the butter to about 75°F, blot the pumpkin thoroughly and keep the dough chilled between batches.
Why are my cookies cakey?
Excess pumpkin moisture, too much flour or using a whole egg instead of just the yolk can change the texture. Blot the pumpkin as directed and measure the flour carefully. Overbaking can also make the cookies less soft and chewy.
Can I leave out the cream of tartar?
Cream of tartar contributes both tang and acidity for the baking soda to react with. Leaving it out changes the recipe’s flavor and leavening, so I recommend using it as written.
How do I know when the cookies are done?
Look for lightly golden edges and puffed centers that still appear slightly underbaked. The cookies will continue to set as they cool on the baking sheet. Waiting until the centers look completely firm in the oven can lead to overbaking.
Trish’s Tips
A few small details make these cookies easier to bake and help with those soft, chewy centers. Give the butter and dough the cooling time they need, and use the cookies’ appearance along with the timer to judge doneness.
- Use a light-colored skillet if possible. It makes the browning milk solids easier to see. Stay close and stir frequently, especially once the butter starts changing color.
- Transfer the butter promptly. Removing the skillet from the heat slows cooking, but the hot pan can still darken the butter. Pour it into a heatproof bowl right away.
- Keep the browned bits. Those golden specks carry plenty of flavor, so scrape them into the bowl along with the butter.
- Measure the pumpkin before blotting. The recipe starts with ⅔ cup and uses approximately ⅓ cup after the excess moisture is removed.
- Let dough texture guide chilling time. If it’s still soft and sticky after 30 minutes, give it more time in the refrigerator.
- Use cool baking sheets. Let a baking sheet cool before adding another batch of dough.
- Keep portions consistent. A 3-tablespoon cookie scoop helps the cookies bake evenly and matches the size used for the recipe’s baking time.
- Let the cookies set before moving them. They will be delicate straight from the oven. A little patience helps keep them intact and gives the centers time to firm up.
More Pumpkin Recipes
- Pumpkin Sticky Buns
- Mini Pumpkin Pies
- Pumpkin Cupcakes
- Cinnamon Roll Pumpkin Focaccia
- Pumpkin Oatmeal Cookies
Pumpkin Snickerdoodle Cookies
Ingredients
- 1 cup unsalted butter
- ⅔ cup pure pumpkin not pumpkin pie filling
- ⅔ cup granulated sugar
- ½ cup dark brown sugar
- 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 2 cups all purpose flour 250 g
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon fine sea salt
Sugar Mixture to Roll In
- ¼ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon pumpkin pie spice
Instructions
Brown Butter
- Place butter in a large skillet and melt on medium to medium low heat. Stir with a spatula frequently, watching very closely. The butter will start to separate and the milk solids (the specks in the melted butter) will get a nice golden brown color and will smell deliciously nutty. Watch very closely because butter can go from brown to burnt in a second.1 cup unsalted butter
- Once you see the butter start to slightly brown, remove from the heat immediately because it will continue to brown for a minute after it's off the heat.
- Transfer to a heat proof bowl or container and chill in the refrigerator until it's cooled to room temperature. You want it still liquid but it should feel cool – about 75°F.
"Dry" Pumpkin
- While the butter is cooling, remove excess moisture from the pumpkin puree by spreading it on a paper-towel lined plate. Press more paper towels on top of the pumpkin to absorb the moisture. Repeat until pumpkin has reduced by half (about ⅓ cup should remain)⅔ cup pure pumpkin
Pumpkin Snickerdoodles
- Add granulated sugar and brown sugar to a bowl with the cooled brown butter (from above) and whisk (or beat) until combined, about 1 to 2 minutes.⅔ cup granulated sugar, ½ cup dark brown sugar
- Add the "dried" pumpkin (from above), egg yolk and vanilla extract and mix until thoroughly combined.1 egg yolk, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, pumpkin pie spice and salt.2 cups all purpose flour, 1 ½ teaspoons cream of tartar, 1 teaspoon baking soda, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon fine sea salt
- Gradually add flour mixture to pumpkin mixture, stirring until well combined. Refrigerate dough for at least 20 to 30 minutes or until dough is no longer soft.
Bake Cookies
- Preheat oven to 350°F. Line two baking sheets with parchment paper, set aside.
- Combine sugar, pumpkin pie spice and cinnamon in a small bowl.¼ cup granulated sugar, 1 ½ teaspoons ground cinnamon, ½ teaspoon pumpkin pie spice
- Scoop dough with a 3 tablespoon cookie scoop and form into balls.
- Roll balls in sugar mixture and place on parchment-lined cookie sheet.
- Bake for 10 to 12 minutes. The cookies should puff up in the middle, appear slightly underbaked in the center and the edges should be golden brown.
- Remove and let cool on sheet for two minutes before sprinkling on additional cinnamon sugar. Let cool completely on tray or transfer to a cooling rack.
Video
Notes
- Room temperature: Store in an airtight container for 3 to 4 days for the best texture. Separate layers with parchment paper if needed.
- Make-ahead dough: Cover the dough tightly and refrigerate for up to 2 days. If it’s too firm to scoop, let it sit at room temperature just until workable, then portion and roll in the sugar mixture.
- Freezing baked cookies: Place cooled cookies in a freezer-safe container or bag, with parchment between layers, and freeze for up to 3 months. Thaw at room temperature before serving.
- Freezing cookie dough: Freeze uncoated dough balls on a lined baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw in the refrigerator, roll in the sugar mixture and bake as directed, checking for doneness since very cold dough may need a little extra time.
Tools and Equipment (affiliate links): Stand Mixer | Mixing Bowls | Measuring Cups | Measuring Spoons | Half Sheet Baking Sheet | Cookie Scoop | Wire Cooling Rack | Parchment Sheets | Kitchen Scale
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Nutrition
Originally published October 7, 2013. Recipe updated November 5, 2026. Original recipe below:
- Prep Time 10 minutes
- Cook Time 8 minutes
- Total Time 18 minutes
- Servings 36 cookies
- Calories125kcal
Ingredients
- 1/2 cup butter softened
- 1/2 cup butter-flavored shortening
- 1 cup sugar
- 1/2 cup brown sugar
- 3/4 cup pure pumpkin not pumpkin pie fillingmake your own!
- 1 tbsp vanilla
- 2 3/4 cups flour
- 1 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
Sugar Mixture to Roll In
- 4 tbsp sugar
- 3 tsp cinnamon
- 1 tsp pumpkin pie spice
Instructions
- Cream the butter, shortening and sugar together.
- Add the pumpkin and vanilla and mix until thoroughly combined.
- In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, pumpkin pie spice and salt.
- Gradually add flour mixture to creamed mixture, stirring until well combined. Refrigerate dough for at least 30 minutes.
- Preheat oven to 375 degrees.
- Combine sugar, pumpkin pie spice and cinnamon in a small bowl.
- Remove dough and form into small, 1-inch balls.
- Roll balls in sugar mixture and place on parchment-lined cookie sheet.
- Bake for 8 minutes.
- Remove and let cool on sheet for two minutes before transferring to a cooling rack.
Dawn says
I made these tonight and they are amazingly good. I doubled the recipe and used the whole can of pumpkin. I didn’t feel like measuring it so I wasn’t sure if it would be okay and it was! I did cook them for 10 minutes instead of 8. My family loved them. Thanks for sharing your recipe.
Trish - Mom On Timeout says
Wow! I’m glad they worked out with all that pumpkin! I bet they were super yummy!
josie allman says
Hi! Trish, wish I were your next door neighbor so I could smell all your cooking.
When I see a recipe I can almost taste it..
Thanks
Trish - Mom On Timeout says
Lol! I wish you were too Josie! Have a great week!
Veronica Maines says
Please tell me where I can find butter flavored shortening for the pumpkin pie snickerdoodles?
I’m not sure I know what that is. I want to make some new cookie recipies this year for Christmas.
thanks in advance.
Sherri Hess says
Not a big fan of cream of tater can it be ommited?
Shawn says
I made these for thanksgiving and the family loves them! My hubby even said he wants me to make a batch for his next office party. Thanks!
Trish - Mom On Timeout says
That’s fantastic Shawn! Thank you!
Donna says
Can you use all butter and omit the shortening?
Trish - Mom On Timeout says
You can but it won’t look quite the same 🙂
Georgia says
I made these late tonight and just to tell you how good they are… About 12 were on the first batch and I split them with my mom. Gone in 60 seconds
Ginny says
I just made these and wanted to give my review. We love pumpkin year round in our family, so pumpkin snickerdoodles in July is pretty normal for us. Now, I am firmly in the Crisco for texture camp when it comes to snickerdoodles. And, normally, reviewing a recipe after changing ingredients is a huge pet peeve of mine, so please forgive me. As I started adding ingredients to the mixer, I realized that my shortening was expired (okay, really, REALLY expired!). So, I subbed coconut oil. Gasp! I am sure it changed the flavor a little as it does have a coconutty flavor, but it worked perfectly! The texture is just right, and I feel a lot better about feeding my family coconut oil than Crisco (probably the reason it was so expired). I thought I would share for those who don’t want to use Crisco. These will become a staple in our house. Thank you for the great recipe.
Patti says
These were soooo good!!! I made them for Christmas Day which is 3 days away. They will not make it until then. We can’t stop eating them.
Patti says
Oh, and I made these dairy-free for my daughter with a dairy allergy. All I had to do was use Blue Bonnet Light instead of butter! Could not tell they were dairy free.
Trish - Mom On Timeout says
That’s awesome to hear Patti!!
Trish - Mom On Timeout says
Loooove hearing that Patti! Merry Christmas!
Shy Vi says
How do these freeze? My dough is in the fridge right now! I want to eat some today and freeze half of the baked cookies to save for later.
Trish - Mom On Timeout says
I haven’t tried freezing them before but they should freeze fine Shy!
Rachel (teacher-chef) says
The SPICE is one of my favorite things about Snickerdoodles, so I bet the addition of the Pumpkin Pie Spice these are out of this world!
Trish - Mom On Timeout says
Absolutely Rachel! Thanks for stopping by!
Kristen Duke says
YUM!!! I love snickerdoodles and I think with pumpkin they would be even more delicious!
Crystal says
Trish, I think I need to drive two hours up north to visit you! You can make yummy treats like these cookie and we can chat about blogging! p.s. totally going to try these soon, thanks for the recipe! 🙂
Kara says
OK, I’m glad I read the comment about the shortening changing the texture. I ran out, so I’ll wait to make these till I can go to the store in the morning for some more. Stoked to make these for a fall party this weekend. thanks for the recipe, I found a few others that were similar but all sound too cake-y… This sounds just right =]
Kara says
Great recipe. just finished a big batch, wow, it made a lot of cookies! I used a bit extra cinnamon in the cookie dough because I love cinnamon, and had to increase the bake time to 10 min, but probably due to me using a cookie sheet liner instead of parchment paper. After only 30 min in the fridge the dough wasn’t holding shape any more than it was just after being mixed. Next time I think I’ll up it to an hour to make things easier. The sugar coating mix was exactly the right amount though! I’m a bit worried they’ll fall apart during transport, but I’m positive everyone will love them, whole or not, they are so light and have a great texture, definitely not cake-y at all!
Trish - Mom On Timeout says
It does make a lot Kara! Perfect for sharing 🙂 So glad you tried out the recipe – it’s a new favorite around here. Have a wonderful weekend!
Trish - Mom On Timeout says
Yep 🙂 It really does. Shortening is a necessary evil for awesome snickerdoodles 😉 Have a great weekend Kara!