Pumpkin Snickerdoodles Recipe (Soft, Spiced Fall Cookies)

Name: Pumpkin Snickerdoodle Cookies (No Eggs)
Prep time: 10 min
Cook time: 13 min
Total time: 263 min
Ingredients: ½ Cup Butter (softened); ½ Cup Brown Sugar (packed); ¼ Cup Sugar; 1/3 Cup Pumpkin Puree; 1 Teaspoon Vanilla; 1 ½ Cup Flour, All Purpose; 1 ½ Teaspoon Pumpkin Spice; 1 Teaspoon Cream of Tartar; ½ Teaspoons Baking Soda; ¼ Teaspoons Salt; ¼ Cup Sugar; 2 Teaspoons Pumpkin Spice

Pumpkin snickerdoodles, made without eggs, are the best snickerdoodles! This snickerdoodle cookie recipe gives you chewy snickerdoodles with all the pumpkin spice flavor that you love each fall season.

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These cookies are inspired by my pumpkin muffins made with cake mix and pair well with the Hershey Kiss Peanutbutter blossom cookies. Check out all the cookie recipes I have here for you to make! All with easy instructions and photos.

These are the perfect cookie for when you want a classic snickerdoodle but also want something that is pumpkin spice without wanting a PSL.
An easy recipe for homemade snickerdoodles that have a soft texture and a sweet cinnamon flavor.
This easy snickerdoodle recipe uses simple ingredients that you may already have in your pantry.

Ingredient For the Best Pumpkin Snickerdoodle Cookies

pumpkin snicker doodle ingredients on a marble surface in bowls with labels on them. flour, salt, baking soda, brown sugar, sugar, cream of tartar, vanilla, butter, pumpkin spice, canned pumpkin.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Ingredient notes:

Butter - make sure it is softened to room temperature and I use unsalted butter for this recipe.
Brown Sugar - use light brown sugar but if you have dark brown sugar it will work but have a deeper sweetness to the flavor.
Pumpkin Puree - this is a canned pumpkin, not pumpkin pie filling. There is extra sugar and spice in the pumpkin pie filling.
Vanilla - I make my own vanilla extract because store-bought can be so expensive.
Flour - all-purpose flour. Ready why different recipes call for different types of flour in my post on baking definitions.
Pumpkin Spice - a blend of ground Cinnamon, nutmeg, cloves, allspice and ginger.

Substitutions

Swap out the butter for vegan butter to make vegan snickerdoodles.
Switch out the pumpkin pie spice for cinnamon to make the classic cinnamon-sugar mixture instead of doubling down on the pumpkin spice flavor.

How to make eggless snickerdoodle cookies with pumpkin

white plate with a stack of cookies, coffee in a white cup in the background.

In a large mixing bowl beat together the butter and sugars until light and fluffy. About 2 minutes.
Scrape down the bowl and add the pumpkin and vanilla, stirring to combine.
In a separate small bowl combine the flour, pumpkin pie spice, cream of tartar and salt.
Gradually add the dry ingredients to the wet ingredients and stir until a snickerdoodle cookie dough forms.
Cover the dough and chill in the refrigerator for 4 hours or up to overnight.
Preheat your oven to 350 and prepare baking she with non stick pan spray or line it with parchment paper.
Make a cinnamon sugar mixture by combining the pumpkin spice and sugar.
Using a small scoop, portion out the chilled cookie dough and roll into round dough balls.
Roll the rounded cookie dough balls in the flavored cinnamon sugar coating, shaking to coat all sides.
Place the coated balls on your prepared baking sheets, spacing them 2 inches apart.
Bake for 11-13 minutes.
Remove the pan from the hot oven and allow the cookies to remain on the hot cookie pan for an additional 5 minutes.
Remove to a cooling rack and cool completely before storing in an airtight container.

Seasonal Favorite

Two jars of seedless blackberry jam on a wooden table.

This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.

Black Raspberry jam Recipe

How to make Pumpkin snickerdoodles

pumpkin added to the butter and sugar in a clear glass bowl with a handle.

In a large bowl, using an electric mixer or stand mixer cream together butter, ½ cup brown sugar and ¼ cup white sugar until well mixed.

2. Add in pumpkin and vanilla, and continue mixing until well blended.

flour mixture being added to the pumpkin mixture.

3. In a separate bowl whisk together flour, 1 ½ teaspoon pumpkin spice, cream of tartar, baking soda and salt.

4. Add the flour mixture to the pumpkin mixture gradually, mixing between each addition until all the flour has been incorporated.

cookie dough in a glass mixing bowl, well combined.

5. Cover the bowl and refrigerate for at least 4 hours.

7. When ready to bake- Preheat the oven to 350 and line your cookie sheet with parchment paper.

sugar and cinnamon in a white bowl, ready to be combined.

cookie dough ball rolled in cinnamon sugar in the bowl of cinnamon and sugar.

8. Stir together the ¼ cup sugar and 2 teaspoon pumpkin spice in a small bowl or shallow dish

9. Scoop dough out 1 tablespoon at a time and roll into a ball. Place ball in the sugar and pumpkin spice mixture and roll around to cover. Place on your prepared baking sheet

pumpkin snickerdoodles on a baking sheet lined with parchment paper, ready to be baked.

10. Continue rolling the dough into balls and coating with the sugar mixture, placing them about 2 inches apart on your baking sheet.

11. Bake for 11-13 minutes or until the top begins to crack. For best results allow the cookies to cool on the baking sheet for 5 minutes and then move to a wire cooling rack to cool completely.

Storage Tips

Once your cookies have cooled completely, keep them in an airtight container or Zip top bag at room temperature for up to five days. To freeze baked cookies, store in a freezer-safe container or Ziplock bag for up to six months.

Frequently asked questions, answers and tips:

How do I store Snickerdoodle cookies?

How do I keep my snickerdoodles soft?

Keep them stored in an air tight container. Additionally, add a piece of plain white bread before you close the container.

Chef Tip

Don't forget to add a piece of plain white bread to your cookie storage box. It will help keep the snickerdoodles nice and soft.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.

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