Pumpkin Snickerdoodles

These Pumpkin Snickerdoodles are the kind of fall cookie I’m happy to keep in my recipe box. Pumpkin purée gives them a soft, tender center, while shortening keeps the texture light and helps the cookies stay pleasantly chewy after cooling. Cinnamon, nutmeg, and allspice bring a cozy aroma without overpowering the classic snickerdoodle flavor.

What really makes these a keeper is the cinnamon-spice sugar coating. It creates a delicate, slightly crisp exterior around the softer pumpkin cookie underneath. Chilling the dough is worth the extra hour; it makes the sticky pumpkin dough much easier to roll and helps control spreading in the oven. These are especially handy for fall bake sales, lunchbox treats, or a simple weekend baking project with the kids.

The recipe makes 24 generously sized cookies, and they keep well enough to bake ahead for a gathering. They’re wonderful with coffee or a cold glass of milk, and the warm spice makes the kitchen smell like fall while they bake.

Love this recipe? Pin it to your Fall Baking or Pumpkin Desserts board on Pinterest so you don’t lose it!

Ingredients

Pumpkin Snickerdoodle Dough

3 ¾ cups all-purpose flour

1 ½ tsp baking powder

1 ½ tsp ground cinnamon

1 tsp cream of tartar

1 tsp salt

¼ tsp ground nutmeg

1 cup shortening

1 cup granulated sugar

½ cup packed light brown sugar

¾ cup pumpkin purée

1 large egg

2 tsp vanilla extract

Cinnamon-Spice Topping

½ cup granulated sugar

1 tsp ground cinnamon

¼ tsp ground allspice

Instructions

1. Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, cinnamon, cream of tartar, salt, and nutmeg until evenly blended.
2. Cream the shortening and sugars. In a large mixing bowl, beat the shortening, granulated sugar, and brown sugar with an electric mixer until noticeably lighter and fluffy.
3. Add the wet ingredients. Mix in the pumpkin purée. Add the egg and vanilla, and beat until smooth and evenly combined.
4. Finish the dough. Gradually mix the dry ingredients into the pumpkin mixture. Stop as soon as no dry streaks of flour remain; overmixing can make the cookies tougher.
5. Chill. Cover the bowl and refrigerate the dough for at least 1 hour. Chilling firms the dough so it is easier to shape.
6. Prepare the oven. Preheat the oven to 175°C / 350°F. Line two large baking sheets with parchment paper.
7. Make the coating. Stir together the granulated sugar, cinnamon, and allspice in a shallow bowl.
8. Shape the cookies. Roll the chilled dough into approximately 1-inch balls. Coat each ball thoroughly in the cinnamon-spice sugar, then arrange them about 2 inches apart on the prepared pans. Gently press each ball with the flat bottom of a glass.
9. Bake. Bake for 12-13 minutes, or until the cookies are set and lightly golden. Avoid waiting for the centers to become deeply browned; they will continue to firm as they cool.
10. Cool. Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Cooking Notes

Use pure pumpkin purée, not pumpkin pie filling. Pie filling contains additional sugar and spices that can alter both the sweetness and consistency of the dough.

Do not skip the chilling period. Pumpkin contributes substantial moisture, so warm dough can be sticky and more difficult to shape.

For softer snickerdoodles, pull them from the oven once the edges are set and the centers no longer appear wet. Overbaking is the easiest way to lose their tender texture.

Butter can replace shortening, but expect the cookies to spread differently and develop a richer butter flavor. If the butter-based dough feels particularly soft, give it additional refrigerator time before shaping.

Store completely cooled cookies in an airtight container at room temperature for about three days. For longer storage, freeze them in a well-sealed container.

Nutrition

The original recipe reports 24 servings at approximately 220 calories each, which is consistent with a large cookie made with flour, shortening, sugars, pumpkin, and egg.

The baked batch should yield roughly 3 ½ to 4 lb of cookies, depending on moisture loss during baking. A practical serving is 1 cookie, or approximately 2 ½ oz before baking and somewhat less after moisture loss.

Yields: 24 Servings

Estimated Nutrition per Serving

Calories: 220 kcal
Fat: 9.0 g
Carb: 33.0 g
Protein: 2.0 g

Additional reported values include approximately 2 g saturated fat, 17 g total sugars, 1 g dietary fiber, 8 mg cholesterol, and 151 mg sodium per cookie.

Recipe Science

Pumpkin snickerdoodles combine the basic structure of a drop cookie with the moisture of pumpkin purée and the characteristic cream of tartar used in traditional snickerdoodles. Flour and egg provide structure, shortening supplies fat and tenderness, and the sugars contribute sweetness, browning, and moisture retention. Cinnamon, nutmeg, and allspice complement pumpkin without requiring a premixed pumpkin pie spice.

Chilling is particularly important because pumpkin increases the dough’s water content. Refrigeration firms the shortening and allows the flour to hydrate, making the dough easier to roll and reducing excessive spreading. Flattening the balls before baking encourages a more uniform cookie because this comparatively thick dough does not necessarily spread as aggressively as a butter-based cookie.

The cookies are suitable for make-ahead baking because their relatively high sugar and fat content helps them retain softness. They can also be frozen after baking and thawed at room temperature. Butter may be substituted for shortening when a stronger dairy flavor is preferred, although the resulting spread and texture can differ.

Dietary Notes & Health Alerts: At 151 mg sodium and about 2 g saturated fat per serving, one cookie remains below the FDA’s 20% Daily Value threshold for both sodium (460 mg) and saturated fat (4 g). The supplied nutrition data gives total rather than added sugar, so an exact added-sugar Daily Value comparison cannot be established from those figures alone. Because the recipe contains substantial added granulated and brown sugar, portion size remains relevant, particularly when eating multiple cookies.

Why You’ll Love This Recipe

• Soft, Tender Centers: Pumpkin adds moisture that gives these snickerdoodles a particularly tender bite.
• Cozy Fall Spices: Cinnamon, nutmeg, and allspice provide warmth without burying the pumpkin flavor.
• Simple Pantry Ingredients: Most of the recipe relies on familiar baking staples, with pumpkin purée being the main seasonal addition.
• Make-Ahead Friendly: The mandatory chill time means you can prepare the dough in advance and bake when convenient.
• Great for Sharing: A 24-cookie yield makes one batch practical for parties, bake sales, holiday trays, and family gatherings.

FAQ

• Can I use butter instead of shortening? Yes. Butter will give the cookies a richer flavor, but they may spread more and have slightly crisper edges. Keep the dough well chilled before baking.
• Why is my dough sticky? Pumpkin naturally adds a lot of moisture. Refrigerate the dough for at least an hour; if your kitchen is warm, a little longer can make shaping easier.
• Can I make the dough ahead? Yes. Prepare and cover the dough, then refrigerate it until you are ready to shape and bake the cookies. Let very firm refrigerated dough sit briefly at room temperature if it becomes difficult to scoop.
• Can pumpkin pie filling replace pumpkin purée? It is not recommended. Pumpkin pie filling already contains sweeteners and seasonings, which can throw off the recipe’s sugar and spice balance.
• How do I know when the cookies are done? Look for set surfaces and lightly golden edges. The centers should remain soft; they will continue setting during the 5-minute rest on the hot baking sheet.

Conclusion

These Soft and Chewy Pumpkin Snickerdoodles are such a cozy way to bring pumpkin into your fall baking without making another pie. Cooking and baking are always a little personal, so don’t be afraid to adjust the spices and make this collected favorite your own.

What would you serve with these; hot coffee, apple cider, or a cold glass of milk?

Happy baking from my kitchen to yours!