Pumpkin Snickerdoodles

This recipe has been featured in a post on The Recipe Girl blog: Pumpkin Snickerdoodles

Yield: 3 dozen cookies

Prep Time: 25 min (plus chill time)

Cook Time: 10 min

Pumpkin Snickerdoodles


1 cup (2 sticks) salted butter, at room temperature
1 cup granulated white sugar
1/2 cup light brown sugar
3/4 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice


1. In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugars and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.

2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated.

3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.

4. When ready to bake, preheat oven to 350Β°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar ingredients in a small bowl.

5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tablespoons) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they're coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.

6. Bake at 350Β°F. for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.


*Store in an airtight container. These cookies freeze well too. Place them in freezer zip bag and remove from freezer when the craving hits.

Source: RecipeGirl.com (Adapted from dlynz.com)


  1. postedNov 11, 2009 9:46 AM
    Terri A.

    I can’t wait to try these.

  2. postedNov 13, 2009 3:58 PM
    Katrina W.

    These were great as dough, yes we still eat dough. Baked they were okay, though I couldn’t get mine to look as pretty as pictured here. They seemed too dense.

  3. postedNov 15, 2009 5:50 PM

    just made these with a friend, they were DELICIOUS! thanks for the recipe! the dough was pumpkin-tastic, though after baking them, the pumpkin taste kind of wears off. i wonder if maybe more pumpkin puree would’ve done the trick?

  4. postedNov 16, 2009 9:13 AM

    I made these this weekend, and I thought they came out very cakey. In the interest of full disclosure, I did put in Splenda in place of half of the sugar, and I know that contributed to the outcome. But in my experience, most pumpkin things are pretty cakey. They’ve been a big hit this morning in my office, though

  5. postedOct 15, 2010 11:07 AM

    I made these yesterday and we loved them! So did everyone who tried them at my daughter’s dance. Thanks!

  6. postedOct 27, 2010 10:45 AM

    I made these for Thanksgiving nibbles and they were DELICIOUS! More cakey than i’m used to in a cookie, but the flavour was amazing!!!(i’ve never actually had or made actual snickerdoodles before either) Thankyou for sharing the recipe! =)

  7. postedNov 4, 2010 9:56 PM

    These are sooo tasty! Made them tonight. Perfect because they are not too sweet. I love the cakiness of them. Can’t wait to share them at work tomorrow morning.

  8. postedSep 18, 2011 2:16 PM

    I was so excited to bake these cookies! However, they ended up being a bit of a disappointment. As previous comments stated, the cookies are very cakey. Not anything close to snickerdoodles I have had in the past. Flavor needs to be kicked up a notch as well.

  9. postedSep 24, 2011 4:19 PM
    Katrina S.

    These really disappointed me. Pumpkin Snickerdoodles sound like the perfect combination but they turned out pretty bland. I couldn’t even tell that they had pumpkin in them or any of the spices that were included. And they were pretty dry and cakey.

  10. postedSep 25, 2011 8:05 PM

    I was disappointed with the lack of pumpkin flavor. I was expecting to have more pumpkin taste which was the whole reason why I made these cookies. The texture was good, but I will not be using this recipe again since they did not deliver the name and flavor that the recipe advertised.

    • postedSep 25, 2011 9:08 PM

      Yep, the pumpkin flavor is definitely very muted in the cookie. I’d love to see if someone can adapt it to deliver more pumpkin flavor. It’s tough to put pumpkin in a cookie!

  11. postedOct 1, 2011 7:55 PM

    My husband and I made these tonight and loved them! I do agree with Emilee about the lack of pumpkin, but we enjoyed them nonetheless. Thanks for the recipe!

  12. postedOct 2, 2011 5:21 PM

    I added 1 cup of pumpkin instead of 3/4 C… Hey, I live on the edge πŸ˜‰ I thought the pumpkin flavor was perfect, even in the end product. I may cut out a cup of the flour when I try these again and think they will yield a less cakey cookie. Kids thought they were like mini muffins. Perfect, I’ll give them to them for breakfast in the am! lol… what? The ingredients are the same as muffins!!

  13. postedOct 5, 2011 6:54 PM

    I made these, the change I made was to use 1/2 cup butter and 1/2 cup shortening. It helped make them more moist and less cakey. But they were a little dull. Maybe some more spices would have helped? Or brown sugar, more pumpkin?

  14. postedOct 9, 2011 1:54 PM

    I was really disappointed in these, too. I made them for my co-workers as the perfect fall treat and they were very bland and not sweet at all. Almost no flavor, which was surprising given what they were rolled in. They looked and smelled better than what they tasted. Am having to make another batch of cookies to take in instead. I just can’t, in good conscience, present these to anyone.

    • postedOct 9, 2011 2:02 PM

      Bummer- it appears that there are some mixed reviews on this cookie. Maybe I’ll mess w/ the recipe to see if we can jazz up that flavor a bit. Problem is… add too much pumpkin and it gets too cakey. We need pumpkin extract!

  15. postedOct 10, 2011 5:25 AM

    I made these last night. They just fell completely apart πŸ™

  16. postedOct 17, 2011 8:57 PM

    I made these and I also found them to be cakey, whereas in the picture they look chewy. However, I thought the flavor was nice and think it’ s a great cookie to accompany with some pumpkin flavored coffee.

  17. postedOct 18, 2011 4:20 PM

    I like them! I think snickerdoodles are meant to be a little cakey! They’ll be a great treat to dip in some hot chocolate. Not too sweet, and very soft and delicious πŸ™‚

  18. postedOct 19, 2011 10:11 PM

    Pumpkin extract!!! I believe you may be on to something!

  19. postedOct 21, 2011 4:36 AM

    I haven’t tried the recipe yet, but what if you used the canned pumpkin that has the spices added? (Like Libby’s?)….might be enough of the spice to bump up the flavor just a bit without changing the texture of the cookie?

    • postedOct 21, 2011 9:10 AM

      Nice idea!

  20. postedNov 6, 2011 4:08 PM

    Crazy question – what happened to the cream of tartar that’s a must in Snickerdoodles? I can’t wait to try these nonetheless! Maybe I’ll take my recipe and mix it up with yours and see what happens! (If it’s a winner, I’ll let you know)

    • postedNov 6, 2011 5:38 PM

      Yeah, no cream of tartar in this one. Let me know if you try to tuck it into the recipe and how it turns out!

  21. postedNov 13, 2011 3:20 PM
    Bonne Benton

    I made this tonight..and I really wish I had read the comments first..they were not good at all. Way to floury and barely any flavor..I even added more cinnamon and pumpkin pie spice just because I wanted to while I was mixing. I’m pretty sad, because I LOVE snickerdoodles and pumpkin..oh well..maybe I’ll try again with a standard snickerdoodle recipe and pumpkin added to that instead. Good luck with the recipe tweaking.

  22. postedFeb 7, 2012 2:53 PM

    I have made these 3 times now, and they are Delicious! I always get comments on them. The pumpkin flavor was just right for me. They are moist, cakey, and Absolutely amazing! Thank you SO much for sharing.

  23. postedAug 15, 2012 6:16 PM

    These sound terrific. I love traditional snickerdoodles at Christmas. These will be great for the fall.

  24. postedSep 18, 2012 10:40 AM

    I just made these and I thought they were great. I think the consistency is great. I do think they could stand to be a little more pumpkiny, but I added pumpkin pie spice to both the dough and the sugar mixture, so I had a bit more of the flavor. I may try doing a full cup of pumpkin puree next time, though.

  25. postedOct 8, 2012 5:39 PM

    I have to agree with others on this recipe. The cookies turned out very cakey and didn’t pack the punch of pumpkin I was expecting. Though they were cakey, they were awfully dry as well. Wish I would have read the reviews before baking! Might need to make some cream cheese frosting to put on top!

  26. postedOct 16, 2012 12:02 AM
    Isa R.

    These were my modifications and they turned out delicious!
    Less flour (2 3/4 cups)
    more brown sugar ( 1 cup)
    more Pumpkin (1 cup)
    more cinnamon (1 tsp)
    add nutmeg(1/2 tsp)

  27. postedOct 16, 2012 7:39 PM

    I made these but substitued pumpkin pie spice in place of all the other spices in both the dough and the sugar/spice mixture. They are cakey and baking at 10 minutes was perfect (any longer they would have been overdone in my oven) I would love to try these again as Isa R. (above comment) posted though, I too think there was too much flour. Oh, and I added 3/4 tsp cream of tartar. It worked well but got lost in the pumpkin pie spice flavor. I don’t have a batch without it to make a comparison though.

  28. postedOct 28, 2012 8:28 AM

    wow! I’m glad I didn’t read the comments before I tried this! I would’ve been scared off– I LOVED them! I thought the subtle pumpkin taste was perfect and they practically melted in my mouth. I took them to my sister’s Halloween party and everyone loved them as well. I followed the recipe just as is so I’m not sure why I got such different results. Thank you for the recipe though! Yummy fall treat I will definitely be making again!

  29. postedOct 28, 2012 11:24 AM

    Agree with some others above – these were great as dough – highly disappointing as a cookie. Very cakey texture – not cookie-like at all, and very bland. And I also noticed halfway through that there is no cream of tartar! That’s not a snickerdoodle! I also have a hard time believing the picture above is of these cookies – they aren’t even the same color as mine. I think the idea of a pumpkin snickerdoodle is a great one – this just isn’t it.

    • postedOct 28, 2012 12:26 PM

      Yeah, I understand the mixed reviews… just got one that is completely opposite, so I guess everyone has different tastes. The photo shown is of these cookies!

  30. postedApr 19, 2013 8:46 AM

    I made these during a storm in the Fall and they were a great hit with the neighborhood. Very easy to make, kids enjoyed it a lot.

  31. postedAug 26, 2013 9:55 AM

    Maybe these yesterday. VERY disappointed. Took over 1 hour to cook. Used exactly 2 1/2 TABLESPOONS for each cookie. Very dense, no flavor, no pumpkin flavor. Quite honestly, it was a nightmare.

    • postedAug 27, 2013 7:01 AM

      They have mixed reviews- some love them and some not-so-much. But an hour to cook? Something is wrong there… only 10 minutes or so.

  32. postedAug 26, 2013 10:24 PM

    My old BC recipe asks for 2 tsp cr. of tarter in conventional Snickerdoodles and that’s what I’m going to use in these. The other thing I want to change is omitting brown sugar. Can’t imagine Snickerdoodles with brown sugar!
    I put pumpkin in my smoothies and it seems the pumpkin flavor does not overwhelm the blend in my smoothie, either. It’s the spices that make the pumpkin good, in my opinion. I am eager to try this recipe…just found it tonight.
    After I bake them and have our homeless folk be the tasters, I will let you all know how it turned out!

  33. postedAug 30, 2013 4:52 AM

    I am making coookies for the cookie table at my son and future DIL’s wedding and thought I’d try this since it’s a fall wedding. So, I just made these last night and I only have a dozen left! They were amazing! The only thing I did different was add the flour all at once and gently folded it in to the wet ingredients. They came out cakey, moist, flavorful… One question… what does cream of tartar do for the traditional recipe?

    • postedSep 4, 2013 4:42 AM

      I’m not certain, but it does give it a unique flavor. It might help with the crinkling too.

  34. postedSep 17, 2013 12:37 PM
    Patty Ohusky

    I haven”t tried these yet…but after reading comments…..I would try using pumpkin pie spice to add to the flavor.

  35. postedSep 28, 2013 6:20 AM

    As many comments stated, these are very cakey in texture with is fine with me. They taste like flour with a hint of pumpkin. I even cut back on the flour a bit and added pumpkin pie spice based on the other comments. If I ever do make these again I’ll cut back much further on the flour and add more pumpkin and see what happens. Not a winner. I sent them to work with my hubby. hahaha Hopefully someone enjoyed them.

  36. postedOct 9, 2013 9:52 AM

    Too floury and not enough pumpkin flavor for me. I was dissapointed. Sorry!

  37. postedOct 14, 2013 2:29 PM

    I have to agree with most of the review too cakey & bland tasting I wish I would have read the review before I made them I think I will stick to my old snickerdoodle recipe

  38. postedNov 4, 2013 5:30 PM

    To avoid “cakey” try 1 cup pumpkin puree and OMIT the egg… yes, pumpkin can be an egg substitute.

  39. postedNov 20, 2013 10:32 PM

    Why do you chill the dough? Snickerdoodles should be more puffy and chilling the dough counteracts the usefulness of baking powder. Both baking powder or an equivalent baking soda + cream of tarter combo are more effective when the dough is baked right away.

  40. postedDec 11, 2013 9:55 AM

    I have not tried this recipe, but perhaps replace the baking powder with baking soda,, or cutting it in half and adding baking soda, or use cream of tarter. I also would think using pumpkin spice coffee flavoring-not creamer, but syrup, would help intensify flavor as well.

  41. postedNov 5, 2014 8:43 PM

    I just made this for a cookie exchange and I think they are terrific! Seemed like a lot of flour but you needed it I felt. I used pumpkin pie spice as well but still the full amounts of cinnamon. I don’t get why all the negative comments but you can’t please everyone. I’ll make again for sure!

  42. postedOct 9, 2015 9:08 PM

    I’m all over Pumpkin Everything so had to make these. Sooo good. It was hard not to eat them all!Β 

  43. postedSep 14, 2016 6:17 AM

    Absolutely fabulous! As with all my pumpkin recipes, 1 tsp of cinnamon is just not enough for this cinnamon fanatic, and I pour it in until I’m satisfied the cinnamon with shine πŸ™‚

    It is IMPERATIVE to follow baking directions strictly, and remove from oven when cookies are just slightly firm on top. I cooked my first sheet too long and they were dry and cakey, but the rest of them turned out phenomenal! This will be a staple for my pumpkin-loving family! Thank you for this amazing recipe πŸ™‚

    • postedSep 14, 2016 6:36 AM

      thanks for the tips!

  44. postedOct 14, 2016 5:50 PM

    Tried making these, followed the recipe perfectly but they turned out cakey, dry. Very disappointing, maybe I should have put less flour?

    • postedOct 14, 2016 6:26 PM

      Read through the comments– there are some people who have made modifications and enjoyed them more with the mods…

  45. postedNov 6, 2016 5:41 AM

    Very nice cookies!

    I added an extra egg by mistake, and had one cup of pumpkin on hand, so threw it all in. Also, used cream of tartar with some baking soda instead of baking powder. I used graham flour (Bob’s Red Mill) for three cups of the flour, and some oat bran I had left from something else to make up for the rest of the flour. I only used one cup of sugar, and put in a tablespoon of molasses to make up for the brown sugar taste. The cinnamon was a good spoonful.

    Huh. Looks like a totally different recipe! πŸ™‚

    In any case, these came out tasting like graham crackers. JUST DELICIOUS! Honestly, I don’t even notice the pumpkin in there. It’s a great way to use up winter squash and I’ll be doing this recipe again. Thanks so much for posting it!

    • postedNov 6, 2016 7:45 PM

      Wow, lots of changes- sounds great!

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