Tessa's Recipe Rundown
Taste: Bursting with sweet warm pumpkin spice flavors without being cloying.
Texture: Ultra thick and soft with a little crisp from the sugar coating.
Ease: Very easy.
Pros: Perfect fall cookie recipe!
Cons: You need 1 hour minimum of dough chilling time.
Would I make this again? Definitely. These are always a big hit!
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These Pumpkin Snickerdoodles are a must-bake for fall.
After releasing my second cookbook on cookies, you would think I’d be totally sick of cookies … but that couldn’t be further from the truth!
They’re still my favorite thing to bake – especially now that we’ve officially entered the holiday baking season. My favorite time of year!
These Pumpkin Snickerdoodle Cookies are the perfect fall bake, filling your house with the most delicious aromas as they bake. They basically smell like the most perfect fall candle, but you get to eat them!
A super easy recipe, these cookies are also fun to make with the kids.
Sprinkle of Science
How to Make Pumpkin Snickerdoodles
What Does Cream of Tartar Do in Snickerdoodles? What if I Don’t Have Cream of Tartar?
- Cream of tartar is the key ingredient for that tangy taste, chewy texture, and distinct craggly surface that makes snickerdoodles so delightful.
- The combination of the cream of tartar and baking soda also helps leaven the cookies, so they’re nice and thick and fluffy.
- You can omit it if you must, but the final taste and texture won’t quite be the same.
Why is There Coconut Oil in This Snickerdoodle Recipe?
This Pumpkin Snickerdoodles recipe uses part butter and part coconut oil as a replacement for the traditional choice of shortening. The oil helps create a thick chewy cookie since, unlike butter, it contains no water. It also allows the pumpkin spice flavors to shine. Choose refined coconut oil which is neutral in flavor (unlike virgin coconut oil which has the coconut flavor and aroma). Measure coconut oil when it’s solid yet creamy and scoopable – or better yet, just weigh it to be accurate. It should not be melted nor so cold that it’s hard and brittle.
What if I Don’t Have Refined Coconut Oil? What Can I Use Instead?
Simply use 2 sticks (227 grams) of unsalted butter total in this recipe if you don’t have coconut oil.
What Type of Pumpkin Should I Use for Pumpkin Snickerdoodles?
- I used store-bought canned pumpkin puree for this Pumpkin Snickerdoodles recipe.
- Feel free to experiment with using homemade pumpkin puree.
- Note: Be sure NOT to use canned pumpkin pie filling for this recipe – it is not the same thing as pumpkin puree.
- Check out my Fresh vs. Canned Pumpkin article for the differences between using fresh pumpkin puree, regular canned pumpkin, and organic canned pumpkin, and learn how to make your own pumpkin puree!
Why is There Only an Egg Yolk in This Recipe?
This helps prevent the Pumpkin Snickerdoodles from becoming too cakey. The pumpkin puree is already adding in so much moisture, the egg yolk binds the dough together and adds richness and a little bit of chewiness. The result are ultra-soft and fluffy cookies that don’t just taste like dense cake!
The Spices
This recipe is pretty spice-forward. Feel free to adjust the spices if you prefer less spice. Be sure to check your spices – if they are expired, toss them and purchase new ones to avoid bland cookies.
How to Store Pumpkin Snickerdoodles
Place the baked, cooled cookies in an airtight container and store at room temperature for up to 3 days. Store with a tortilla to keep them softer for longer.
How to Freeze Cookie Dough
Shape the Pumpkin Snickerdoodle dough into balls, coat in the cinnamon sugar, and flatten as the recipe directs. Place the disks of dough on a parchment-lined baking sheet and freeze until firm. Remove to an airtight container. Bake directly from the freezer at 325°F for about 15 minutes. Learn more about freezing cookie dough here.
More Pumpkin Recipes to Try:
- Pumpkin Spice Coffee Cake
- Pumpkin Bars with Brown Sugar Frosting
- Brown Butter Pumpkin Chocolate Chip Cookies
- Easy Pumpkin Pie
- Pumpkin Chocolate Cheesecake Bars
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Ingredients
For the cookies:
- 2 1/2 cups (318 grams) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 1/2 cup (99 grams) refined coconut oil, solid but creamy (about 70°F)
- 1 cup (200 grams) granulated sugar
- 1/4 cup (50 grams) dark brown sugar
- 3/4 cup (183 grams) puree pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the cinnamon sugar:
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, cream of tartar, cinnamon, salt, baking soda, ginger, nutmeg, and cloves to combine.
- In a large bowl, use an electric mixer to beat the butter, coconut oil, and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the pumpkin puree and beat to combine. Add the egg yolk and vanilla and beat until combined. Slowly beat in the flour mixture. Dough will be soft and slightly sticky.
- Cover with plastic wrap and chill in the fridge for at least 1 hour or until firm enough to scoop. You can also refrigerate for up to 24 hours, just let sit at room temperature until malleable enough to scoop.
- Combine the 1/4 cup of sugar with the cinnamon in a shallow dish. Using a spring-loaded scoop, divide the dough into 3-tablespoon sized balls, then roll in sugar to coat evenly. Place the dough balls on the prepared baking sheets, spacing 2 inches apart, and flatten with the bottom of a measuring cup or glass. Sprinkle lightly with additional cinnamon sugar, if desired.
- Bake for 10 to 12 minutes, or until the cookies are set and beginning to brown at the edges. Let the cookies cool for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
This recipe was published in 2020 and has been updated with additional recipe tips and information. Photos by Ashley McLaughlin.
If I want to use butter instead of coconut oil, could I brown the extra stick to get rid of the extra moisture so the cookies don’t spread too much? Will they still be thick? Can’t wait to try!
Hi Katie! We recommend sticking with a mix of butter and coconut oil for best results — Tessa explains why in the Sprinkle of Science section just above the recipe here.
This turned out just right! My only adjustment was 2 sticks butter.
Perfect flavor. Crunchy outside, fluffy in the middle and not too sweet. I didn’t have refined coconut oil, so I used a quarter unrefined virgin coconut oil and the rest butter. I didn’t taste the coconut. Loved these! Would definitely make again.
Cookies have a great balance of pumpkin and spices. The texture is heavenly! Everyone who tries them wants to know where I got the recipe!
That’s so great to hear, Marisa! Glad they’re such a hit 🙂
These are delicious! Mine weren’t as orange on the outside as the picture here, but they were on the inside!
So happy you enjoyed this recipe, Kelly!
Fluffy and the perfect balance of flavors. Admittedly I added a but extra of the spices but they are just perfect and I can’t stop eating them!
Nothing wrong with extra spice! So happy you enjoyed these cookies 🙂
These are delicious and came out wonderfully. Positive feedback from friends who I have some to, as well. Once I made sure to have the right temp for the coconut oil so it would mix in properly, the consistency was perfect.
I have some dough in the freezer now, to experiment with later, as well!
Woohoo! So glad you were able to get the coconut oil to melt properly 🙂
Perfect fall recipe!! Highly recommend!
So glad you enjoyed!
These look great! I want to try to make them but don’t have any coconut oil. I saw that it can be replaced with butter, but do you know if this would change the cookies at all?
Hi Tessa! I’m looking forward to making these! Just wanted to give you a heads up that the tips above are for the butter pecan sheet cake. Thank you for the awesome recipes!!
Fixed 🙂 Thank you so much and hope you enjoy these cookies!
a great pumpkin snickerdoodle, yay, thank you since pumpkin flavor would be a very nice change for what to me is an often too sweet conventional snickerdoodle, much appreciation