Pumpkin Snickerdoodle Cookies are similar to the classic snickerdoodle with the addition of pumpkin and pumpkin pie spice. They are so soft, light, and fluffy and are sure to be a favorite fall treat!
This week I am in full fall mode! Getting some fall decorations out, baking some pumpkin treats, my mum’s are starting to bloom, and I even had my first pumpkin coffee of the year! And may I add… the Starbucks pumpkin cream cold brew is way better than the pumpkin spice latte. Fall is truly my favorite time of the year. It brings out such excitement in me and definitely brings out my creative side. I start wanting to bake more, decorate my house, and do crafts. Is there a time of year that does that for you?
Easy Pumpkin Snickerdoodle Recipe
Since we are using coconut oil in this recipe, there is no chilling of the dough required. I noticed that most recipes that use butter call for chilling time on the dough. I love that this is an easy recipe! The texture is amazing; so soft, light, and fluffy. And of course, has all those yummy fall flavors. A classic snickerdoodle is usually coated with sugar and cinnamon. That is also true of these snickerdoodles, but with the addition of pumpkin pie spice.
Don’t have any pumpkin pie spice? You can make your own or look up a recipe online. Pumpkin Pie Spice usually consists of cinnamon, nutmeg, and cloves, and sometimes features other spices like ginger, cardamom, and allspice.
Ingredients
How to Make Pumpkin Snickerdoodles
This post may contain affiliate links. I may earn a commission on products with no extra cost to you. Please read my privacy policy.
- Beat the oil and both sugars until smooth and well mixed, about 1-2 minutes. Scraping down the sides if needed.
- Add the egg, vanilla, and pumpkin and continue to beat. I always like to add room temperature eggs to coconut oil so it doesn’t clump.
- Stir in dry ingredients; flour, baking soda, cream of tartar, salt, and pumpkin pie spice. Stir until just until combined. Don’t over mix.
- Scoop the dough into 1 1/2 tbsp balls then roll the dough into a ball using your hands. I like using this OXO Good Grips Cookie Scoop because it ensures even portions.
- Combine sugar, pumpkin pie spice, and cinnamon in a small bowl. Roll each dough ball through the sugar-spice mixture until well coated. Transfer the dough balls to the prepared cookie sheet.
- Bake for 10-13 minutes. The edges will be set and the center soft.
Let the cookies cool before transferring to a cooling rack or enjoying. I recently purchased this Wilton Black Cooling Rack and love it!
Tips
- The coconut oil should be softened to prevent clumping.
- Make sure the dough balls are well coated in the sugar and spice mixture.
- The recipe makes about 20 cookies, but bake the two sheets of cookies separately. If using the same cookie sheet, let the cookie sheet cool before baking the second batch.
- Don’t over bake the cookies. They only take 10-12 minutes and will be soft in the middle.
Storage
Let cookies cool before storing them. Store cookies in an airtight container on the counter for up to 4 days. I was pleasantly surprised by how soft the cookies still were after 4 days!
You can freeze either the prepared dough balls or already baked cookies for up to 3 months. Thaw uncooked dough balls to room temperature before baking.
Other Yummy Treats
Pumpkin Snickerdoodle Cookies
Equipment
- 2 large cookies sheets
- parchment paper or silicon baking mat
- stand mixer or hand mixer
- small bowl
- 1½ tbsp cookie scoop (optional)
Ingredients
- ½ cup coconut oil softened
- ½ cup sugar
- ¼ cup brown sugar or coconut sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- ½ cup pumpkin puree
- 2 cups all-purpose flour
- ½ tsp baking soda
- 1 tsp cream of tartar
- 1 tsp pumpkin pie spice
- ¼ tsp salt
Sugar-Spice Mixture
- 3 tbsp sugar
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
Instructions
- Preheat oven 350°F.Line cookie sheets with parchment paper or a silicone baking mat.
- Beat softened coconut oil and both sugars about 1-2 minutes on medium speed or until completely mixed. Scraping down the sides if necessary. Add egg, vanilla extract, and pumpkin, continue beating until ingredients are fully incorporated.
- Stir in flour, baking soda, cream of tartar, salt, and pumpkin pie spice just until combined (don't overmix).
For the Sugar-Spice Mixture
- In a small bowl, combine sugar, pumpkin pie spice, and cinnamon.
- Scoop cookie dough into 1½ tablespoon dough balls. Roll the dough into balls using your hands. Roll each ball through the sugar-spice mixture until well coated. Transfer balls to the prepared cookie sheet.
- Bake for 10-13 minutes. The centers will still be soft and the edges set. Allow cookies to cool then enjoy!
- Store leftovers in an airtight container on the counter for up to 4 days.
I going to have to try this for sure
Jimmy, please do. They are really good!
OMG, I’m drooling! The week-end is too far away!! Will definitely do this, thank you for the recipe!
Mihaela, haha I know! Thank you, they are so good I will be making them all throughout the fall season. Enjoy!
These sound and look delicious! Just checked the pantry too and I have all ingredients! Thank goodness I keep pumpkin on hand for use with my dogs. Can’t wait to try.
Megan- Perfect! I love it when you already have all the ingredients needed to make a recipe. Pumpkin is a great treat for both people and dogs! Hope you love them!
This would be the perfect recipe for our pumpkin at home. I will let you know how it turn out. Thanks for sharing! 😊
Thanks so much Betsy! Definitely let me know how they turn out!
Looks yummy!
Thanks Lauren, they are so yummy and they make perfect fall treat!