What I love to do, particularly in the fall, is bake with pumpkin. Today, I have chosen to share with you the largest collection of pumpkin snickerdoodle cookie recipes I could find on the Internet.
There are so many recipes shared here (some have just a single set of ingredients, which means they count as two recipes), that it would be silly of me not to just list them. So here you go: the recipes.
The 14 Best pumpkin snickerdoodle cookies recipes
1. Classic Pumpkin Snickerdoodle Cookies
Classic Pumpkin Snickerdoodle Cookies are a delightful autumn treat made with all-purpose flour, cream of tartar, cinnamon, butter, and pumpkin puree. They offer a soft and spiced twist to traditional snickerdoodles.
Ingredients
2 3/4 cups all-purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1/4 cup pumpkin puree
Instructions
1. Prepare your oven by heating it to 350 degrees Fahrenheit, which is approximately 175 degrees Celsius. Take your baking sheets and line them with parchment paper.
2. In a bowl of medium size, combine the whisked flour, cream of tartar, baking soda, salt, and cinnamon.
3. In a very big bowl, beat the butter and sugar until they are light and fluffy. Then, mix in the pumpkin puree. A lot of people would probably say that the next step is to add the eggs, but the next step in our baking process is to add the dry ingredients.
4. Gradually combine the dry ingredients with the wet ingredients, mixing until just combined. Scoop the dough and form balls onto prepared baking sheets, and then bake for 10 to 12 minutes.
2. Vegan Pumpkin Snickerdoodle Cookies
Vegan Pumpkin Snickerdoodle Cookies are delightful treats made with pumpkin puree, coconut oil, and cinnamon. They combine the comforting flavors of fall and offer a plant-based twist on a classic favorite.
Ingredients
1 cup pumpkin puree
1/2 cup coconut oil, melted
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon#
Instructions
1. Set your oven to 350°F (175°C) to heat up and prepare a parchment-lined baking sheet.
2. In a big bowl, mix together the pumpkin puree, melted coconut oil, sugar, and vanilla extract until smooth. Whisking is preferred, but mixing with a sturdy spoon will work too.
3. In a different bowl, blend the flour, baking soda, and cinnamon. Gradually incorporate the dry ingredients into the wet ingredients, mixing until everything is combined nicely.
4. Dough spooned into balls onto the prepared baking sheets and flattened a little. Then baked for 10-12 minutes or so, until the edges did, in fact, turn golden brown. After cooling, serve the biscuits. Enjoy!
3. Gluten-Free Pumpkin Snickerdoodle Cookies
I create pumpkin snickerdoodle cookies that are free from gluten. My recipes use ingredients like gluten-free all-purpose flour, baking soda, and ground cinnamon.
Although I usually stick to a snickerdoodle recipe, I did make some revisions for this transformation. These cookies are perfection; they’re soft, tender, and have that classic snickerdoodle chew.
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup pumpkin puree
- 1/2 cup granulated sugar
#
Instructions
1. Set your oven to 350°F (175°C) to preheat. Place a sheet of parchment paper in the bottom of a baking sheet.
2. In a bowl, mix the gluten-free flour, baking soda, cinnamon, and salt well with a whisk.
3. In another bowl, blend the softened butter, pumpkin puree, and sugar until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until everything is combined.
4. Drop tablespoon-sized portions of dough onto the baking sheet that has been prepared. Slightly flatten each mound and, if desired, sprinkle with cinnamon sugar. Bake for 10-12 minutes, until the cookie edges are set and the centers are still soft. Cool for a few minutes on the baking sheet and then transfer to wire racks to cool completely.
4. Pumpkin Snickerdoodle Cookies with Maple Glaze
Cookies that are Snickerdoodles with Pumpkin and Maple Glaze combine the dough of a Snickerdoodle with the flavors of pumpkin and pumpkin pie spice. They end with a drizzle of maple glaze, which makes them perfect for fall by adding a reddish-brown hue and the flavor of freshly opened maple syrup.
Ingredients
1 cup unsalted butter, softened
3/4 cup pumpkin puree
1 1/2 cups granulated sugar
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
2 3/4 cups all-purpose flour
1 cup powdered sugar (for maple glaze)
2 tablespoons maple syrup (for maple glaze)
Instructions
1. Set your oven to bake at 350°F (175°C), and prepare a baking sheet by lining it with parchment paper.
2. In a big bowl, mix the softened butter and granulated sugar together until they are light and fluffy. Beat in the pumpkin puree until it is well combined.
3. Combine the flour, baking powder, and pumpkin pie spice in a bowl. Gradually mix the dry ingredients into the wet mixture until a soft dough comes together.
4. Shape the dough into balls and set them on the baking sheet that’s ready and waiting. Pop them in the oven for 10 to 12 minutes (an eternity if you’re waiting) until you see the edges take on a pale golden hue. When the time’s up, let them hang out for a few before you drizzle on a glaze that is simply powdered sugar and maple syrup mixed together.
5. Soft and Chewy Pumpkin Snickerdoodle Cookies
I make soft and chewy Pumpkin Snickerdoodle Cookies with pumpkin puree, unsalted butter, sugar, and pumpkin pie spice. These cookies capture not only autumn’s delight but also the essence of that beloved season’s textures and flavors.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup pumpkin puree
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
2 3/4 cups all-purpose flour
Instructions
1. Prepare your oven by heating it to 350 degrees Fahrenheit (175 degrees Celsius). Get your sheets ready by lining them with parchment paper.
2. In a big bowl, combine the soft butter and the granulated sugar beaten together until light and fluffy. Add in the pumpkin butter and the vanilla extract.
3. In another bowl, combine the flour, pumpkin pie spice, and baking soda. Whisk the dry ingredients together thoroughly, then gradually add them to the wet mixture. Stir just until the dry and wet mixtures are combined.
4. Using a tablespoon, scoop rounded balls of dough about 38 mm (
1.5 in) across onto the trays, spacing them about 5 cm (2 in) apart. Bake for 10-12 minutes, until the edges are set and the cookies are soft in the middle. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
6. Spiced Pumpkin Snickerdoodle Cookies
Cookies, Spiced Pumpkin Snickerdoodle, 6 dozen\n\nIngredients:\n\n1 1/2 cups (1 1/2 sticks) unsalted butter, softened\n3 cups sugar\n1 cup packed brown sugar\n1 tablespoon pure vanilla extract\n1 1/2 cups pumpkin puree (from 1 medium sugar pumpkin)\n6 1/2 cups all-purpose flour, sifted\n1/2 teaspoon baking powder\n1 1/2 teaspoons baking soda\n1 tablespoon cream of tartar\n1 teaspoon salt\n1 tablespoon pumpkin pie spice\n\nInstructions:\n\n1. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar, and brown sugar together until light and fluffy; about 5 minutes. 2.
Add the vanilla extract and pumpkin puree and mix until smooth. 3.
In a large bowl, mix together the flour, baking powder, baking soda, cream of tartar, salt, and pumpkin pie spice until combined. 4.
Add the dry ingredients to the wet ingredients and mix until just combined.
Ingredients
1 cup of unsalted butter, softened
1 1/2 cups of granulated sugar
1/2 cup of canned pumpkin puree
2 teaspoons of vanilla extract
2 3/4 cups of all-purpose flour
1/2 teaspoon of baking powder
1 1/2 teaspoons of pumpkin pie spice
Instructions
1. Set your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
2. In a big bowl, beat the butter and sugar until they’re light and fluffy. Pour in the pumpkin and vanilla until everything’s homogenous.
3. In another bowl, combine the flour, baking powder, and pumpkin pie spice. Whisk them together really well—it should look and smell like fall at this point. Now add the dry ingredients to the wet ingredients, mixing just until combined. (If using a mixer, mix on low speed. This is too thick of a batter for a standard mixer to handle, so if you’re using a stand mixer, make sure you have the paddle attachment in and use it at the speed setting most akin to hand-mixing.)
4. With a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a minute before transferring to a wire rack to cool completely.
7. Pumpkin Snickerdoodle Sandwich Cookies
Cookies that are soft and scented with pumpkin, ground cinnamon, and granulated sugar are good enough. Pumpkin Snickerdoodle Sandwich Cookies are very good cookies.
But their true excellence lies in what’s between those two types of cookie. Because, you see, in addition to being good on their own, these cookies are good on another level because of their cream-cheese filling.
Ingredients
Pumpkin puree
Ground cinnamon
Granulated sugar
Unsalted butter
All-purpose flour
Baking soda
Cream cheese
Instructions
1. Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
2. Cream together the butter and sugar in a bowl until light and fluffy. Then, mix in the pumpkin puree and cinnamon.
3. In a separate bowl, combine the flour and baking soda and whisk them together. Gradually add the dry mixture to the wet ingredients, stirring until everything is just combined.
4. Using a rounded tablespoon, drop the dough onto the prepared baking sheet. Bake for 10-12 minutes. When the cookies have cooled, put cream cheese filling between two cookies to form sandwiches.
8. Pumpkin Chocolate Chip Snickerdoodle Cookies
Chocolate Chip Pumpkin Snickerdoodle Cookies are a warm and welcoming fall treat. The rich pumpkin puree and cinnamon drizzle provide a perfect balance of two classic autumn flavors, while semi-sweet chocolate chips add a little extra excitement to the cookie’s flavor profile.
Ingredients
1 cup pumpkin puree
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 cup semi-sweet chocolate chips
2 teaspoons ground cinnamon
Instructions
1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a baking sheet by lining it with parchment paper.
2. In a generous-sized mixing bowl, combine the following until thoroughly integrated: (1) pumpkin puree, (2) melted butter, and (3) granulated sugar.
3. In a separate bowl, beat together the flour, baking soda, and 1 teaspoon of cinnamon. Slowly add this dry mixture to the wet ingredients, beating until just combined. Stir in the chocolate chips.
4. Using a tablespoon, drop mounds of dough onto the prepared baking sheet. Top each mound with a bit of the reserved cinnamon. Bake for 10-12 minutes or until the cookies are just barely golden and puffed. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
9. Brown Butter Pumpkin Snickerdoodle Cookies
Nutty browned butter marries pumpkin puree, cinnamon, and vanilla in the perfect cookie for fall. Brown Butter Pumpkin Snickerdoodle Cookies take the warm, aromatic flavors of the classic cookie and give them a delightful spin.
Ingredients
1 cup unsalted butter
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup pumpkin puree
2 teaspoons vanilla extract
3 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
Instructions
1. Start by browning the butter. In a saucepan over medium heat, melt 1 cup of unsalted butter. Allow the butter to heat until it turns a light brown color and gives off a nutty scent. Transfer the butter to a medium bowl and set aside until it cools to room temperature. Allison’s Notes: Use a large saucepan to prevent the butter from browning too quickly. If you use a 2-quart (or larger) saucepan instead of a bowl, you could double the butter for this recipe.
2. In a big mixing bowl, blend together the browned butter (cooled), 1 cup granulated sugar, and 1/2 cup brown sugar (packed). Mix in 1 cup pumpkin puree and 2 teaspoons vanilla extract until the mixture is homogeneous.
3. In another bowl, mix well 3 1/4 cups all-purpose flour and 2 teaspoons ground cinnamon. Gradually mix the dry stuff into the wet stuff until a dough forms. Chill the dough in the refrigerator for at least 30 minutes.
4. Prepare the oven by setting it to 350°F (175°C). Take the chilled dough and roll it into balls. Coat each ball with a mixture of sugar and cinnamon. Place each ball onto a baking sheet lined with parchment paper. Bake in the oven for 10-12 minutes, or until the edges of the cookies are lightly browned. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
10. Keto Pumpkin Snickerdoodle Cookies
Keto Pumpkin Snickerdoodle Cookies are made with almond flour, pumpkin puree, and granulated erythritol, which make them a low-carb, autumn-inspired delight. These cookies could not be better spiced for fall, thanks to the liberal application of pumpkin pie spice.
I think they would be quite good even without the keto factor. They might be my new favorite cookies.
Ingredients
1 cup almond flour
1/2 cup pumpkin puree
1/4 cup granulated erythritol
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/4 tsp cream of tartar
1/4 cup melted coconut oil
Instructions
1. Set your oven to 350°F (175°C) to warm up and prepare a sheet for baking by placing parchment paper on it.
2. In a large mixing bowl, whisk together the almond flour, erythritol, pumpkin pie spice, baking soda, and cream of tartar.
3. Combine the dry ingredients with the pumpkin puree and melted coconut oil until they are fully incorporated into a dough.
4. Using a tablespoon, scoop out the dough and place it on the baking sheet. Each cookie should be spaced 2 inches apart. Slightly flatten each mound of dough and bake the cookies for 10-12 minutes. They are done when the edges are set and starting to brown, and the tops are just starting to brown. Allow the cookies to cool on a wire rack. They will continue to firm up as they cool.
11. No-Bake Pumpkin Snickerdoodle Cookies
No-Bake Pumpkin Snickerdoodle Cookies are nothing short of amazing. You combine almond butter, pumpkin puree, and maple syrup with the warm flavors of cinnamon and nutmeg to make a new perfect autumn cookie.
Plus, you don’t even have to bake them, which makes them an even more ideal treat for this time of the year!
Ingredients
1 cup almond butter
1/2 cup pumpkin puree
1/4 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup oat flour
Instructions
1. In a big bowl, combine the almond butter, pumpkin puree, maple syrup, and vanilla extract, mixing until smooth.
2. Combine the wet ingredients with the cinnamon, nutmeg, and oat flour. Stir until a dough forms.
3. Form the dough into small balls, then slightly flatten them to create disk shapes, which are your cookies. If you want to get fancy, you could dust them with a little extra cinnamon and sugar.
4. Position the cookies on a tray lined with parchment and chill for a minimum of 30 minutes. This will ensure that they hold their shape after baking. Relish!
12. Pumpkin Snickerdoodle Cookie Bars
Pumpkin Snickerdoodle Cookie Bars mix together the deliciousness of pumpkin with the cozy goodness of a vanilla-butter cookie. They deliver on all fronts: warm pumpkin spice flavors, creamy-vanilla goodness, and the kind of cookie-bar texture that begs to be eaten by the handful.
You might say they’re fall in a pan.
Ingredients
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3/4 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
Instructions
1. Set your oven to 350 °F (175 °C). Either grease a 9×13 inch pan, or line it with parchment, to prepare the baking dish.
2. In a big bowl, beat together the butter and sugar until they are very light and fluffy. Then, mix together the pumpkin, egg, and vanilla in a separate bowl. Add these to the creamed mixture.
3. Slowly incorporate the flour and pumpkin pie spice into the mixture. Continue mixing until everything is just combined. Spread the mixture evenly into the baking dish.
4. Bake for 20-25 minutes, or until golden around the edges and a toothpick comes out clean from the center. Allow the pan to cool before cutting into bars.
13. Healthy Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodles that are good for you! These cookies are made with whole wheat flour, pumpkin puree, and melted coconut oil.
To sweeten them up, I used honey and a touch of pumpkin pie spice to give them that warm fall flavor. Then I rolled them in a mixture of coconut sugar and pumpkin pie spice (I like to call this the fall flavoring duo) and baked them until golden.
Naturally sweetened and full of nutrients, these cookies are the perfect guilt-free fall treat.
Ingredients
- 1 cup whole wheat flour
- 1/2 cup pumpkin puree
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
Instructions
1. Set your oven to 350°F (175°C) to warm up. And you’re going to need a baking sheet, so line that with parchment paper.
2. In a large bowl, mix together the melted coconut oil, pumpkin puree, honey or maple syrup, and vanilla extract until smooth and well combined.
3. In another bowl, combine the whole wheat flour, baking powder, and pumpkin pie spice. Whisk together. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
4. Put tablespoon amounts of dough on the baking sheet you prepared, making sure to space each one about 2 inches from the next. Use a spoon to flatten the mounds slightly. Put the baking sheet in an oven preheated to 350 degrees F and bake for 10 to 12 minutes. Watch the edges of the cookies; they should be lightly golden when you take the pan from the oven. Let the cookies sit for a few minutes on the baking sheet before you transfer them to a wire rack to cool completely.
14. Pumpkin Snickerdoodle Cookies with Cream Cheese Frosting
Pumpkin Snickerdoodle Cookies with Cream Cheese Frosting blend together cozy autumn flavors of pumpkin, all-purpose flour, ground cinnamon, and a few other spices to make an incredibly delicious cookie. They take the traditional snickerdoodle—that sweet, soft, spiced, cinnamon-sugar cookie—and give it a fall spin.
Ingredients
Pumpkin puree
All-purpose flour
Granulated sugar
Unsalted butter
Ground cinnamon
Baking soda
Cream cheese
Instructions
1. Heat the oven to 350°F (175°C). Prepare a baking pan by lining it with parchment paper.
2. In a big bowl, whip the butter and sugar together until they’re light and creamy. Blend in the pumpkin puree.
3. In a separate bowl, mix the flour, baking soda, and cinnamon together very well. Add to the first bowl.
4. Spoon the cookie dough onto the prepared baking sheet, and gently flatten slightly. Bake for 10-12 minutes or until the edges are golden. Let cool before frosting with cream cheese frosting.
