Inspired from my husband’s favorite all time cookie – a snickerdoodle – this fall twist on that classic cookie is incredibly flavorful. This cookie is soft and chewy with just the right amount of fall flavor. We all go back for seconds (and that’s coming from a house that is weary about pumpkin flavors!)

Tips for the Best Pumpkin Snickerdoodle Cookies
With making sure a few details are just right, these cookies will become a fool-proof crowd winning favorite fall cookie.
#1: BROWN THE BUTTER & MAKE SURE IT COOLS!
Browning butter creates the most delicious, subtle, underlying nutty flavor that adds depth to a recipe. It’s worth taking the extra 10 minutes, I promise. In addition to the flavor, if a recipe states it, and you don’t brown the butter, it will change the consistency. When butter is browned, some of the moisture evaporates in the process. By not browning it, you will change the amount of moisture the baker intended when accounting for the rest of the ingredients.Just make sure you let it cool. Barely warm is ok, but too hot and it’ll make your dough appear much stickier than it is, also potentially changing the end results. You can speed up the cooling process by popping it in the fridge or freezer!
#2: USE A SCALE
The most common pitfall with baking is people not properly measuring by not using a scale. Flour specifically is the biggest culprit, and it is easy to over add. Flour easily packs down in measuring cups, which lends to adding more than the baker weighed out when testing the recipe.
#3: USE LIBBY’S PUMPKIN PUREE BRAND
Different brands of pumpkin puree have different levels of moisture (and taste different!). This recipe was created using the Libby’s brand that you can find at just about every grocery store. I recommend sticking to this brand for best accuracy and consistent taste.
#4 USE A 4TBSP COOKIE SCOOP
This cookie scoop is really the perfect size. It makes larger cookies, without being crazy jumbo like Crumbl. It is my go-to and it’s also the scoop I use to fill my muffin tins too. Dual purpose! This size is going to give you that perfect “chew to outside crisp” ratio!
Pumpkin Snickerdoodle Instructions
These cookies are incredible easy to make and can be made ahead of time too! The dough will be fresh for up to 5 days in the fridge, or you can freeze the individual dough balls as well making it easy to pull out, thaw, and bake.
- Brown the butter and let it cool.
- Mix together the dough by creaming together the butter and sugar first for 1-2 minutes, then adding your wet ingredients (pumpkin, eggs, vanilla) followed by the remaining dry ingredients. Briefly mix (careful not to over mix).
- Scoop and roll into a generous amount of cinnamon sugar. You can then chill the dough or choose to bake right away at 350 Fahrenheit for about 10 minutes (or 8 for smaller standard size dough balls).
Freezing and Storing Tips
Store cookies airtight and they’ll be fresh for up to 3 days.
You can freeze the dough balls (plain or rolled in sugar is ok) for up to 3 months, or you can freeze the baked cookies, fresh for up to 1 month.
PRO TIP: When storing the dough in the fridge or freezer, I highly recommend scooping your dough into balls first! Trying to scoop out a big cold block of dough is a nightmare. Take the minute to do it ahead of time, and it will thaw so much easier and faster!
Pumpkin Snickerdoodle FAQ’s
IS THERE AN AT HOME SUBSTITUTE FOR PUMPKIN PIE SPICE?
Yes!! Mix together 3 tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp nutmeg, 1 tsp all spice, 1 tsp cloves (optional). Pull from this decent batch and just add a total of 1 1/2 tsp to this recipe. If you don’t already have all these ingredients, might as well just buy the pumpkin pie spice. You’ll use it for my Pumpkin Sweet Roll recipe too!
MY COOKIES ARE TOO PUFFED UP – DIDN’T SPREAD AS MUCH AS THEY SHOULD…
The most common culprit for this is adding too much flour! Next time try using a scale. The brand and type of flour can impact how it absorbs liquid. For example, bread flour will absorb more of the liquid. So ensure you’re using all purpose and not adding too much.
WHY ARE MY COOKIES SPREADING TOO MUCH?
Next time, try chilling your cookies first or add a touch more flour.
More Pumpkin Recipes You’ll Love…
Pumpkin Cheesecake Macarons
Pumpkin Shaped Artisan Bread
Pumpkin Streusel Bread with Maple Glaze
Fall Charcuterie Boards
Pumpkin Snickerdoodle Cookies
Ingredients
- 1 cup unsalted butter
- 1/2 cup pumpkin puree
- 200 grams (1 cup) granulated sugar
- 100 grams (1/2 cup) brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 420 g (3 1/2 cups) all purpose flour
- 1 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp salt
Cinnamon Sugar Rolling
- 1/2 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 350℉. Line 2 baking sheets with parchment paper or silicone mats, set aside.
- Brown your butter by adding 1 cup of butter to a small sauce pan and begin to melt on medium-low heat. Occasionally stir around the butter as it begins to melt and brown. This process will take about 10 minutes. You'll know it's done when the butter is golden brown and you have flecks throughout. It will also smell nutty. Don't burn too long, otherwise it will just taste burnt.
- Once butter is browned, gently pour into a separate glass or metal container and place in fridge or freezer to expedite the cooling.
- Once cooled, combine browned butter, brown sugar (100 grams/ 1/2 cup), and granulated sugar (200 grams/1 cup) into an electric mixer bowl with the paddle attachment. Beat for about 1-2 minutes until light and fluffy.
- Add the 1/2 cup pumpkin puree, 2 eggs, and 2 tsp vanilla. Mix gently until just combined.
- Add flour (420 grams/3 1/2 cups), pumpkin pie spice (1 1/2 tsp), baking soda (1 tsp), cream of tartar (2 tsp), and salt (1/2 tsp). Gently mixed until just combined.
- Scoop out dough balls using my favorite 4 tbsp scoop. Roll in combined cinnamon sugar mixture, and place on cookie sheet. With this size I can fit 6 to a tray. *Recommended: chill for at least one hour before baking
- Bake at 350℉ for about 10 minutes until edges are golden brown and centers look just *barely done – not too wet, slightly under baked.Let them cool on pan for about 5 minutes then transfer to cooling rack. Store airtight for up to a few days, or freeze the dough balls and let them thaw before baking!