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.
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.
Jump to:
- ✨ Here is why this recipe is amazing:
- 🛒 Ingredients needed:
- 📝 Ingredient notes:
- 🔄 Substitutions
- 🔪 How to make eggless snickerdoodle cookies with pumpkin, basic instructions
- 📷 Pumpkin snickerdoodles, photo instructions
- ❄️ Storage tips
- 📝 Frequently asked questions, answers and tips:
- 👩🍳 Chef Tip
- Pumpkin Snickerdoodles
- 👩🏻🍳 Sarah Mock
- Comments
✨ Here is why this recipe is amazing:
- 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.
🛒 Ingredients needed:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
📝 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, basic instructions
- 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.
📷 Pumpkin snickerdoodles, photo instructions
- 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.
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.
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.
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
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:
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.
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.
Pumpkin Snickerdoodles
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
HELPFUL KITCHEN TOOLS
Ingredients
- ½ Cup Butter (softened)
- ½ Cup Brown Sugar (packed)
- ¼ Cup White Sugar
- ⅓ Cup Pumpkin Puree
- 1 teaspoon Vanilla
- 1 ½ Cup Flour
- 1 ½ teaspoon Pumpkin Spice
- 1 teaspoon Cream of Tartar
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
For rolling the cookies-
- ¼ Cup Sugar
- 2 teaspoon Pumpkin Spice
Instructions
- 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.½ Cup Butter, ½ Cup Brown Sugar, ¼ Cup White Sugar
- Add in pumpkin and vanilla, continue mixing until well blended.⅓ Cup Pumpkin Puree, 1 teaspoon Vanilla
- In a separate bowl whisk together flour, 1 ½ teaspoon pumpkin spice, cream of tartar, baking soda and salt.1 ½ Cup Flour, 1 ½ teaspoon Pumpkin Spice, 1 teaspoon Cream of Tartar, ½ teaspoon Baking Soda, ¼ teaspoon Salt
- Add the flour mixture to the pumpkin mixture gradually, mixing between each addition until all the flour has been incorporated.
- Cover the bowl and refrigerate for at least 4 hours.
- When ready to bake-
- Preheat the oven to 350 and line your cookie sheet with parchment paper.
- Stir together the ¼ cup sugar and 2 teaspoon pumpkin spice in a small bowl or shallow dish¼ Cup Sugar, 2 teaspoon Pumpkin Spice
- 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.
- Continue rolling the dough into balls and coating with the sugar mixture, placing them about 2 inches apart on your baking sheet.
- Bake for 11-13 minutes or until the top begins to crack.
- Allow to cool on the baking sheet for 5 minutes and then move to a wire cooling rack to cool completely.
Notes
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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