10 Pumpkin Snickerdoodle Cookie Recipes for Autumn

Classic Pumpkin Snickerdoodle Cookies

Classic Pumpkin Snickerdoodle Cookies are a delightful twist on the traditional snickerdoodle cookie, introducing the warm flavors of pumpkin and spices that evoke the essence of fall. These soft, chewy cookies are rolled in a cinnamon-sugar mixture, creating a delightful contrast with the tender pumpkin-infused dough. Perfect for cozy gatherings, these treats will tantalize your taste buds and fill your home with a lovely aroma.

Ingredients	Quantity
All-purpose flour	2 ¾ cups
Baking powder	1 tsp
Baking soda	½ tsp
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Salt	½ tsp
Unsalted butter	½ cup
Granulated sugar	1 cup
Brown sugar	½ cup
Egg	1 large
Pure pumpkin puree	1 cup
Vanilla extract	1 tsp
Cinnamon-sugar mixture	¼ cup sugar + 1 tbsp cinnamon

Instructions:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, beat together the butter, granulated sugar, and brown sugar until creamy. Add the egg, pumpkin puree, and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
In a small bowl, mix sugar and cinnamon for rolling.
Scoop tablespoon-sized amounts of dough, roll them into balls, and then roll each ball in the cinnamon-sugar mixture.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes until the edges are set and the centers look slightly underbaked.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

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Pumpkin Snickerdoodle Bars

Pumpkin Snickerdoodle Bars are a deliciously baked treat that combines the rich, spiced flavor of pumpkin with the classic characteristics of snickerdoodle cookies, all in a conveniently shareable bar form. These bars are soft and chewy, with a delightful cinnamon-sugar topping, making them perfect for fall gatherings or as a sweet snack any time of the year.

Ingredients	Quantity
All-purpose flour	2 cups
Baking powder	1 tsp
Baking soda	½ tsp
Ground cinnamon	2 tsp
Ground nutmeg	½ tsp
Salt	½ tsp
Unsalted butter	½ cup (1 stick)
Granulated sugar	1 cup
Brown sugar	½ cup
Egg	1 large
Pure pumpkin puree	1 cup
Vanilla extract	1 tsp
Cinnamon-sugar mixture	½ cup sugar + 2 tsp cinnamon

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, pumpkin puree, and vanilla extract until well combined.
Gradually mix the dry ingredients into the wet mixture until just combined.
Spread the batter evenly into the prepared baking pan.
In a small bowl, mix together the sugar and cinnamon for the topping. Sprinkle it over the batter in the pan.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan before slicing into bars. Enjoy!

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Soft and Chewy Pumpkin Snickerdoodles

Soft and Chewy Pumpkin Snickerdoodles are a warm and comforting spin on the classic snickerdoodle cookie, incorporating the luscious flavor of pumpkin and a delightful blend of spices. These cookies are soft, chewy, and rolled in a cinnamon-sugar mixture, making them the perfect treat for fall festivities or any cozy day at home.

Ingredients	Quantity
All-purpose flour	2 ¾ cups
Baking soda	1 tsp
Cream of tartar	1 tsp
Ground cinnamon	2 tsp
Ground nutmeg	½ tsp
Salt	½ tsp
Unsalted butter	¾ cup (1½ sticks)
Granulated sugar	1 cup
Brown sugar	½ cup
Egg	1 large
Pure pumpkin puree	1 cup
Vanilla extract	1 tsp
Cinnamon-sugar mixture	½ cup sugar + 2 tsp cinnamon

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
In a separate large bowl, cream together butter, granulated sugar, and brown sugar until fluffy. Beat in the egg, pumpkin puree, and vanilla extract until well blended.
Gradually incorporate the dry ingredients into the wet mixture until just combined.
Roll the dough into balls, then roll in the cinnamon-sugar mixture to coat.
Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, until the edges are set and the centers are soft. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!

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Gluten-Free Pumpkin Snickerdoodle Cookies

Gluten-Free Pumpkin Snickerdoodle Cookies are a delicious alternative for those needing a gluten-free treat. These cookies maintain the soft and chewy texture of traditional snickerdoodles while incorporating pumpkin and warm spices, making them a perfect fall indulgence for everyone to enjoy.

Ingredients	Quantity
Gluten-free all-purpose flour	2 ¾ cups
Baking soda	1 tsp
Cream of tartar	1 tsp
Ground cinnamon	2 tsp
Ground nutmeg	½ tsp
Salt	½ tsp
Unsalted butter	¾ cup (1½ sticks)
Granulated sugar	1 cup
Brown sugar	½ cup
Egg	1 large
Pure pumpkin puree	1 cup
Vanilla extract	1 tsp
Cinnamon-sugar mixture	½ cup sugar + 2 tsp cinnamon

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the gluten-free flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy. Beat in the egg, pumpkin puree, and vanilla extract until well blended.
Gradually mix the dry ingredients into the wet mixture until just combined.
Roll the dough into balls and then roll in the cinnamon-sugar mixture to coat.
Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, until the edges are set and the centers are soft. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!

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Vegan Pumpkin Snickerdoodles

Vegan Pumpkin Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, perfect for those looking for a dairy-free and egg-free treat. These cookies are soft, chewy, and infused with warm fall spices, making them an ideal dessert for any occasion, especially in the autumn months.

Ingredients	Quantity
All-purpose flour	2 ½ cups
Baking soda	1 tsp
Cream of tartar	1 tsp
Ground cinnamon	2 tsp
Ground nutmeg	½ tsp
Salt	½ tsp
Coconut oil (melted)	⅓ cup
Brown sugar	1 cup
Granulated sugar	½ cup
Unsweetened applesauce	½ cup
Pure pumpkin puree	1 cup
Vanilla extract	1 tsp
Cinnamon-sugar mixture	½ cup sugar + 2 tsp cinnamon

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
In a separate bowl, mix together melted coconut oil, brown sugar, granulated sugar, applesauce, pumpkin puree, and vanilla until smooth.
Gradually add the dry ingredients to the wet mixture until just combined.
Roll the dough into balls and then roll in the cinnamon-sugar mixture to coat.
Space the cookie balls about 2 inches apart on the prepared baking sheet.
Bake for 10-12 minutes until the edges are set and the centers are soft. Let cool for a few minutes before transferring to a wire rack. Enjoy!

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Pumpkin Snickerdoodle Cookie Cake is an enchanting dessert that combines the warm flavors of pumpkin and cinnamon in a moist, cake-like form. This treat is perfect for autumn gatherings, birthday celebrations, or simply as a delightful indulgence to enjoy with a cup of coffee. With the classic snickerdoodle spices infused throughout, this cake is sure to impress family and friends alike.

Ingredients	Quantity
All-purpose flour	2 ½ cups
Baking soda	1 tsp
Cream of tartar	1 tsp
Ground cinnamon	2 tsp
Ground nutmeg	½ tsp
Salt	½ tsp
Unsalted butter (softened)	½ cup
Brown sugar	1 cup
Granulated sugar	½ cup
Pure pumpkin puree	1 cup
Eggs	2
Vanilla extract	1 tsp
Cinnamon-sugar mixture	½ cup sugar + 2 tsp cinnamon

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add pumpkin puree, eggs, and vanilla extract to the butter mixture; mix until combined.
Gradually add the dry ingredients to the wet mixture, mixing until well incorporated.
Pour the batter into the prepared baking pan and smooth the top.
Sprinkle the cinnamon-sugar mixture evenly over the batter.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool before serving. Enjoy your Pumpkin Snickerdoodle Cookie Cake!

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Pumpkin Snickerdoodle Sandwich Cookies

Pumpkin Snickerdoodle Sandwich Cookies are a delightful treat that brings together two soft and chewy pumpkin snickerdoodle cookies with a creamy filling in between. These cookies are perfect for fall gatherings, holiday celebrations, or simply to satisfy your sweet tooth. The combination of pumpkin, cinnamon, and a touch of sweetness makes these sandwich cookies a memorable dessert for any occasion.

Ingredients	Quantity
All-purpose flour	2 ½ cups
Baking soda	1 tsp
Cream of tartar	1 tsp
Ground cinnamon	2 tsp
Ground nutmeg	½ tsp
Salt	½ tsp
Unsalted butter (softened)	½ cup
Granulated sugar	1 cup
Brown sugar	¼ cup
Pure pumpkin puree	1 cup
Eggs	1
Vanilla extract	1 tsp
Powdered sugar	2 cups
Cream cheese (softened)	4 oz
Milk	2 tbsp

Instructions:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
In a separate bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
Add pumpkin puree, egg, and vanilla extract; mix until smooth.
Gradually add dry ingredients to the wet mixture, stirring until combined.
Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 10-12 minutes or until the edges are set. Allow cookies to cool completely on a wire rack.
In a mixing bowl, combine cream cheese, powdered sugar, and milk until smooth. Spread a layer of filling onto the flat side of one cookie and top with another cookie.
Repeat until all cookies are filled. Enjoy your Pumpkin Snickerdoodle Sandwich Cookies!

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Spiced Pumpkin Snickerdoodle Recipe

Spiced Pumpkin Snickerdoodles are a warm and inviting twist on the classic snickerdoodle cookie, infused with the rich flavors of pumpkin and a blend of warming spices. These soft and chewy cookies are perfect for the fall season and are sure to become a favorite at any gathering or as a delightful treat for yourself.

Ingredients	Quantity
All-purpose flour	2 ½ cups
Baking soda	1 tsp
Cream of tartar	1 tsp
Ground cinnamon	2 tsp
Ground ginger	1 tsp
Ground nutmeg	½ tsp
Salt	½ tsp
Unsalted butter (softened)	½ cup
Granulated sugar	1 cup
Brown sugar	¼ cup
Pure pumpkin puree	1 cup
Eggs	1
Vanilla extract	1 tsp
Additional cinnamon sugar	3 tbsp (for coating)

Instructions:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, mix together the flour, baking soda, cream of tartar, cinnamon, ginger, nutmeg, and salt.
In another bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add in the pumpkin puree, egg, and vanilla extract; mix until well combined.
Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
Roll tablespoon-sized portions of dough into balls, then roll them in cinnamon sugar before placing on the baking sheets, spaced about 2 inches apart.
Bake for 10-12 minutes, until the edges are lightly golden but the centers remain soft. Allow cookies to cool on a wire rack.
Enjoy your Spiced Pumpkin Snickerdoodles warm or store them for later!

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Pumpkin Snickerdoodle Blondies

Pumpkin Snickerdoodle Blondies are a deliciously chewy dessert that combines the classic flavors of snickerdoodle cookies with the rich, moist texture of blondies. These treats are perfect for fall baking and are sure to satisfy your sweet tooth, making them a great choice for gatherings or cozy nights at home.

Ingredients	Quantity
All-purpose flour	2 cups
Baking powder	1 tsp
Ground cinnamon	2 tsp
Ground nutmeg	½ tsp
Salt	½ tsp
Unsalted butter (melted)	½ cup
Granulated sugar	1 cup
Brown sugar	¾ cup
Pure pumpkin puree	1 cup
Eggs	2
Vanilla extract	1 tsp
Additional cinnamon sugar	2 tbsp

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
In a mixing bowl, combine melted butter, granulated sugar, and brown sugar until smooth.
Add in the pumpkin puree, eggs, and vanilla extract, mixing until combined.
Gradually fold in the dry ingredients until just mixed.
Pour the batter into the prepared baking pan and smooth the top.
Sprinkle additional cinnamon sugar on top.
Bake for 25-30 minutes until a toothpick comes out clean. Let cool before slicing into bars.
Enjoy your Pumpkin Snickerdoodle Blondies with a warm drink or as a sweet snack!

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Chocolate Chip Pumpkin Snickerdoodle Cookies

Chocolate Chip Pumpkin Snickerdoodle Cookies are a delightful twist on the traditional snickerdoodle. These cookies offer the warm flavors of pumpkin and cinnamon intertwined with the sweetness of chocolate chips, creating a soft and chewy treat perfect for autumn gatherings or an indulgent afternoon snack.

Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1 tsp
Ground cinnamon	2 tsp
Ground nutmeg	½ tsp
Salt	½ tsp
Unsalted butter (softened)	½ cup
Granulated sugar	¾ cup
Brown sugar	½ cup
Pure pumpkin puree	1 cup
Eggs	1
Vanilla extract	1 tsp
Semi-sweet chocolate chips	1 cup
Additional cinnamon sugar	2 tbsp

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until smooth.
Add in the pumpkin puree, egg, and vanilla extract, mixing until well combined.
Gradually blend in the dry ingredients until just combined, then fold in the chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Sprinkle additional cinnamon sugar on top of each dough ball.
Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Enjoy your Chocolate Chip Pumpkin Snickerdoodle Cookies with a glass of milk or your favorite warm beverage!