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Pumpkin Snickerdoodles.

Pumpkin Snickerdoodles

  • Author: Celeste
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 21 cookies 1x
  • Category: Cookies, Dessert
  • Method: Baking
  • Cuisine: American


These pumpkin snickerdoodles are super soft and fluffy, and the best part is that they’re egg free. They’re filled with cozy spices and make a delicious fall treat!



For the Pumpkin Snickerdoodles:

  • 300 g (2 1/2 cups) all-purpose flour, spooned and leveled
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 226 g (1 cup) unsalted butter, softened
  • 100 g (1/2 cup) granulated sugar
  • 150 g (3/4 cup) dark brown sugar, packed
  • 120 g (1/2 cup) pumpkin puree
  • 2 tsp vanilla extract

For Rolling:

  • 50 g (1/4 cup) granulated sugar
  • 1 1/2 tsp ground cinnamon


  1. In a medium bowl, combine the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment or using a handheld mixer, beat the butter, brown sugar, and granulated sugar until smooth and creamy. 
  3. Mix in the pumpkin puree and vanilla extract until combined.
  4. Using a silicone spatula, fold in the flour mixture until just combined.
  5. Cover the bowl with plastic wrap and chill in the fridge for 1 hour.
  6. Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
  7. In a small shallow bowl, combine the 50 g (1/4 cup) of granulated sugar and 1 1/2 tsp of cinnamon for rolling.
  8. Use a 3 tbsp cookie scoop to portion out the dough and roll each cookie into a ball with your hands.
  9. Coat each cookie in cinnamon sugar and place 1 1/2-2 inches (4-5 cm) apart on the prepared baking sheet.
  10. Bake for 12-14 minutes or until the edges have set and the centers look slightly underdone. You should also see a few cracks on top.
  11. Cool on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.


Storing: Place the baked cookies in an airtight container and store at room temperature for up to 5 days.

Freezing: After chilling the dough, portion out the cookies with a cookie scoop and place in an airtight container. Store in the freezer for up to 3 months then roll in cinnamon sugar just before baking. Add an additional 1-2 minutes to the bake time.


  • Serving Size: 1 cookie
  • Calories: 189
  • Sugar: 14.6 g
  • Sodium: 117.5 mg
  • Fat: 8.9 g
  • Carbohydrates: 26.3 g
  • Fiber: 0.8 g
  • Protein: 1.7 g

Keywords: pumpkin snickerdoodles, pumpkin snickerdoodle cookies, pumpkin spice snickerdoodles