Pumpkin Snickerdoodles


Two of the worlds best cookies in one! Pumpkin cookies meet snickerdoodles and they are out of this world delicious! You are going to want to eat all the cookies. It makes a big batch though, so I suppose you can share.

Pumpkin Snickerdoodles | Cooking Classy

A few months ago I mentioned I had a new favorite fall cookie, these Pumpkin Oat Chocolate Chip Cookies. Well, now I have two favorite fall cookies. I seriously could not resist these! They are soft and chewy and full of all those delicious pumpkin pie spices. And when they are finished off with that light cinnamon sugar coating that gets lightly crispy as they bake to perfection you really will just fall in love.

I made three batches in three days so I could tweak them just how I wanted them to be so I hope you love these as much as I do!

Pumpkin Snickerdoodles | Cooking ClassyPumpkin Snickerdoodles | Cooking Classy


Pumpkin Snickerdoodles

4.55 from 22 votes

Yield: 3 dozen

Prep Time: 25 minutes
Cook Time: 13 minutes


  • 3 1/4 cups all-purpose flour
  • 3 1/2 tsp cornstarch
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 + 1/8 tsp salt
  • 1 1/2 tsp ground cinnamon*
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg*
  • 1/4 tsp ground allspice
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 cup unsalted butter , softened
  • 1 large egg yolk
  • 3/4 cup canned pumpkin puree
  • 1 1/2 tsp vanilla extract

For rolling

  • 1/4 cup granulated sugar
  • 1 1/2 tsp ground cinnamon


  1. In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar (not until pale and fluffy, just to combined. Occasionally scrape down sides and bottom of bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl while mixing). Mix in egg yolk, then mix in pumpkin and vanilla extract. With mixer set on low speed, slowly add in dry ingredients then mix until combined. Divide dough in half and place each half in a bowl, cover with plastic wrap and chill 45 minutes to 1 hour (dough should be slightly sticky so the cinnamon sugar will stick when rolling but they should be manageable to roll in the palms of your hands). Preheat oven to 350 degrees during last 10 minutes of refrigeration.
  3. In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon. Scoop dough out 2 even tablespoons at a time (run the measuring spoon against side and edge of bowl so it will slightly deflate the dough while also giving an equal tbsp, twice per ball) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 12 - 14 minutes (they should look just slightly under-baked as they'll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.
  4. *These amounts have been doubled from the original recipe as several commenters said they didn't have enough spice flavor. 

  5. Recipe source: Cooking Classy

Pumpkin Snickerdoodles | Cooking ClassyPumpkin Snickerdoodles | Cooking ClassyPumpkin Snickerdoodles | Cooking ClassyPumpkin Snickerdoodles | Cooking Classy
Pumpkin Snickerdoodles | Cooking Classy


  • Averie @ Averie Cooks: Omg SO PERFECT!!! I can only imagine the amazing flavors of the snickerdoodle taste + the pumpkin! And your step shots are always mind-blowing! Girl…you outdid yourself! Three batches to get them just right, too…amazing and wish I could have helped taste-test! October 24, 2014 at 3:51pm Reply

    • Jaclyn: Thanks Averie :)! I wish you could have helped taste test too! October 24, 2014 at 7:46pm Reply

  • Sam @ PancakeWarriors: Oh my word these pumpkin cookies are just beautiful. The texture looks amazing. Fluffy and covered in cinnamon sugar. These would be great for thanksgiving potluck parties. Thanks for sharing!! October 24, 2014 at 4:15pm Reply

  • Laura (Tutti Dolci): I love snickerdoodles, these are gorgeous! October 24, 2014 at 6:58pm Reply

    • Jaclyn: Thanks Laura!! October 24, 2014 at 7:47pm Reply

  • Medeja: Yummy! I just would like to grab one out of the picture! October 24, 2014 at 8:52pm Reply

  • Teresa: Oh, I want one! Pumpkin with Snickerdoodles = Yum! :) October 24, 2014 at 9:08pm Reply

  • Katrina @ Warm Vanilla Sugar: Two of the best cookies in one FOR SURE! This cookie looks awesome! October 24, 2014 at 11:38pm Reply

  • Laura Dembowski: These are sure to beat the chill of fall. Even the color is comforting. October 25, 2014 at 6:39am Reply

  • katie w: these look perfectly delicious! I can’t wait to snarf some down :) October 25, 2014 at 7:54am Reply

  • Anna @ Crunchy Creamy Sweet: I LOVE these! Snickerdoodles + pumpkin –> so needs to happen here! Pinned! October 25, 2014 at 8:03am Reply

  • Amanda: I made these today and they tasted okay, kind of bland. The consistency however was awful. The cookies turned out like little puffy cakes. After rereading the ingredients, I’m assuming it was the baking powder. Is that an error in the recipe? I’m really disappointed that I wasted so many ingredients. October 25, 2014 at 2:21pm Reply

    • Jaclyn: I was probably just that the flour was over-measured. I recommend fluffing the flour a bit first and lightly scoop and level. If you happen to slam a cup into a container of flour that has been sitting there a while you can come out with too much flour and a puffy cookie. You can definitely add more spices though if you found it too be bland. Sorry yours didn’t turn out! November 26, 2014 at 10:25am Reply

    • Michelle: Mine turned out the exact same way– puffy little cakes. They werent very rich. October 18, 2015 at 5:59pm Reply

    • Mae: Same. Was really disappointed. Followed recipe as written. October 30, 2016 at 10:40am Reply

    • Peggy Dunbar: I too found them a bit bland…would beef up the flavor with pumpkin extract…mine also turned out like little puffy cakes, but everyone basically loved them.. August 16, 2017 at 7:12am Reply

    • Lynda: Now I wished that I had read the comments first. I followed the recipe exactly and mine also turned out like a puffy cake texture. I’m pretty disappointed that I spent all morning on Thanksgiving making these and they’re not as chewy as I had imagined. November 23, 2017 at 3:32pm Reply

  • sharon pinkohs: I make snickerdoodles quite often and this new added touch should be delicious as well. Thanks for a new slant on a very old recipe and yes, your shots were perfect as well. Will make them this week, and I am sure I will have many who will love to sample them.
    Thanks again. October 26, 2014 at 4:20am Reply

  • Alexandra: Just a question in Greece we dont have pumpkin puree would suggest to use fresh pumpkin, since it is the season for it…And use a food processor to puree it? Tnx! October 26, 2014 at 12:10pm Reply

    • Jaclyn: Yes you’ll have to cook it first then puree it and just be sure to strain it very well or the cookies will spread. I might even dry it out a little with paper towels. November 26, 2014 at 10:18am Reply

    • Chrissy Patton: Cheesecloth works wonders in this situation. You can squeeze as much of the liquid out as needed. October 21, 2016 at 1:23pm Reply

      • Jaclyn: Yes, I always forget to buy it :). Thanks for the tip! October 21, 2016 at 2:22pm Reply

  • Martha: Is each cookie 1 or 2 Tbsp? Most cookies are 1Tbsp but this part of your directions wasn’t clear. My grandmother always made me snicker doodles so I’m excited to try this version! October 26, 2014 at 12:18pm Reply

    • Jaclyn: Yes you just use 2 even tbsps and I think it gives the perfect size snickerdoodle. Hope you love them! November 26, 2014 at 10:17am Reply

  • Rachel @ Bakerita: These look so good! Pumpkin is the perfect flavor to add to a snickerdoodle since it goes so well with cinnamon. Pinned! October 26, 2014 at 3:04pm Reply

  • Laura: I made pumpkin Snickerdoodles recently and they turned out more like a light, airy pumpkin sugar cookie (yet everyone loved them). I’m eager to try your recipe & hope they’re a chewy, dense cookie. What is the benefit of combining cornstarch, baking soda & baking powder? October 28, 2014 at 3:38am Reply

    • Jaclyn: The cornstarch is for a chewier cookie, the baking soda is for leavening and the baking powder to help them spread less. November 26, 2014 at 10:13am Reply

  • Gail @ 2Create in Color: I cannot WAIT to try these! Snickerdoodles are one of my favorite cookies and I only ever make them at Christmas. My family’s recipe has a touch of cloves in the rolling sugar — can’t decide whether to do that signature thing here, or not; you have so many good spices inside the cookie itself! October 29, 2014 at 10:34pm Reply

  • Lauren: Made the dough last night, let it chill overnight and just pulled out the first batch this morning.. of course I snuck a fresh outta’ the oven bite — divine!! I’ve made pumpkin snickerdoodles in the past but this will be my new staple recipe :)

    only things i changed: browned the butter, and baking them for 8 minutes (i am a sucker for underbaked cookies) October 31, 2014 at 7:48am Reply

  • Beth G.: I just took the first pan out of the oven. These are exactly as promised. The cinnamon and pumpkin is making the house smell like Autumn. A nice soft yummy cookie! November 2, 2014 at 2:37pm Reply

    • Jaclyn: I’m so glad you liked them Beth! Thanks for your feedback! November 2, 2014 at 8:54pm Reply

  • Maureen: Looks so yummy! Can’t wait to try them. How do you store these? How long would they keep fresh? Making some pumpkin desserts for a party this weekend and trying to do some in advance. :) November 4, 2014 at 8:00pm Reply

    • Jaclyn: I prefer them within the first day or two but I’m always a fresh baked goods snob :). November 27, 2014 at 1:09am Reply

  • pumpkin snickerdoodles | Joel and Amelia Make a Home: […] Pumpkin Snickerdoodles – from Cooking Classy […] November 6, 2014 at 4:49am Reply

  • Aubrey: I was so excited to make these cookies! They smell and taste amazing but the texture did not turn our right. I am an amateur baker to say the least but I was hoping you might have a suggestion on how I can fix them because they taste so good. They are thicker and heavier than they should be but they are still soft just dry. When they baked they did not flatten out at all. Any suggestions on how to make then thinner and chewyer? November 6, 2014 at 8:20pm Reply

    • Jaclyn: It sounds like the flour was probably just packed in a bit when measured and that will cause dry cookies that don’t spread as much. I recommend fluffing the bag of flour first or whisk it (since it will settle as it sits), then carefully scoop without pressing and packing the flour down and level off without pressing the knife down and packing when leveling. Hopefully that solves the issue!! November 6, 2014 at 9:47pm Reply

  • Cristina: Made these for a girls night and they were perfect!! My family already wants more. Thank you for so many awesome recipes. November 6, 2014 at 11:51pm Reply

  • Karis: Just made these cookies this afternoon and oh my gosh are they good! Mine turned out quite a bit fluffier and not as crackly as yours but the taste is so perfect is doesn’t matter :) November 7, 2014 at 2:45pm Reply

    • Jaclyn: I’m so glad you liked them Karis! You may want to try a little less flour next time/just be careful not to pack when measuring and even fluff the flour a little before measuring and that should help with less fluffiness. Also be careful not to whip the butter long. Thanks for your review :)! November 10, 2014 at 8:38pm Reply

  • Heather: What if I have everything but the corn starch? Is it necessary? November 8, 2014 at 3:46pm Reply

    • Jaclyn: It helps the texture but if you don’t have it it should be okay to leave it out, I’d replace it with equal parts flour though. November 9, 2014 at 12:00pm Reply

  • dallas: I’m about to make this and just realized I don’t have cream of tartar, help! November 11, 2014 at 4:04pm Reply

    • Liz: If you dont have cream of tarter you can use vinegar or lemon juice (i used vinegar) 2tsp vinegar to every 1 tsp of baking soda October 25, 2015 at 11:53am Reply

  • Gamma-s: Can the cream of tartar be eliminated or does it have a specific purpose? November 12, 2014 at 9:47am Reply

    • Jaclyn: I wouldn’t recommend leave it out. It will help reduce spread in the cookies and helps with their texture. December 12, 2014 at 5:13pm Reply

  • Nori Barrett: These Pumpkin Snickerdoodle Cookies sound amazing! I can’t wait to try this recipe! Love your photography and website!

    Nori Barrett November 15, 2014 at 10:05am Reply

  • Lauren: These are amazing Jaclyn! I’m not a big pumpkin fan but I adore snickerdoodles and thought I would give this autumn twist a try. I’m so glad I did (and so is my family!). They have the perfect texture of cookies that are usually made with shortening but all the flavor of butter. Thank you for a perfect recipe! I’d love for you to share your regular snickerdoodle recipe some time if it is this delicious =) November 20, 2014 at 12:56pm Reply

    • Kare: I wanted to share one thing about this recipe I only did 1 tablespoon per cookie and they were great. November 30, 2014 at 3:32pm Reply

  • Valarie: Jacyln, I’ve just baked these for some very special Air Force airman. They are going in two care packages in the morning. I couldn’t send them pumpkin pies for Thanks Giving so I gave your recipe a try, and they came out PERFECT!!! Thank you. November 21, 2014 at 8:45pm Reply

    • Jaclyn: I’m so happy to hear you liked them Valarie! Thanks for your feedback! November 22, 2014 at 12:38am Reply

  • Sarah: These are amazing!! I followed the recipe almost exactly- I used pumpkin spice and cinnamon instead of the individual spices you listed…but basically the same thing. They are totally perfect!

    Oh, and I didn’t actually chill the first batch of cookies I made- kids were too excited to have a treat before bedtime- and they turned out perfectly! The later (chilled) batches were also fantastic! Thank you! November 24, 2014 at 6:49pm Reply

    • Jaclyn: I’m so glad you and your family liked them Sarah! Thanks for your review! November 27, 2014 at 12:25am Reply

  • LaRene: What temperature do you bake these at? November 26, 2014 at 6:15pm Reply

    • Jaclyn: At 350, it’s listed in the middle instead of at the beginning since the dough has to chill. November 27, 2014 at 12:13am Reply

  • Magdi: just made these last night. The house smelled amazing while they baked. The cookies are soft in the middle and the cinnamon sugar on the outside gives a little crunch to these yummy cookies! Thanks for sharing the recipe November 27, 2014 at 7:29am Reply

  • Karen: Happy Thanksgiving Jaclyn! I just made these and I know they will be a hit at our dessert table today, thanks for sharing. November 27, 2014 at 10:16am Reply

  • Jane: Can I use canned pumpkin instead of the puree, I have pumpkin that I use for pies. November 30, 2014 at 11:41am Reply

    • Jaclyn: Yes it’s the same thing they sometimes just don’t list it as puree, kind of confusing sorry :). Just be sure you don’t buy the canned pumpkin pie mix. November 30, 2014 at 6:21pm Reply

  • Alyssa: I have my dough chilling in the fridge right now, I can’t wait to get them in the oven! Even the dough tasted great, I’m sure these will be delicious. November 30, 2014 at 4:56pm Reply

  • Mandi Mouw: These are a new family favorite! We have special requests for these from friends and family year round. Thank you for sharing!! June 16, 2015 at 10:44pm Reply

  • Aubrey: Greetings!

    I have been baking since I was about ten, and so I usually follo my instincts. My alarm bells went off when I saw corn starch as an ingredient, but for some reason, I ignored them. I really wish I hadn’t! The cookies left a cottonmouth sensation afterwards, and while the taste and texture was great, the payoff was not at all worth your mouth feeling like it was stuffed with cotton balls for an hour afterwards!

    As stated above, the cookies also came out super fluffy, not at all flat like pictured, and I am proficient at measuring flour properly.

    I really do think you have something special here, but the corn starch wasn’t for me, and I’ll use less flour next time to make them more like true snickerdoodles. I’m not someone that leaves negative reviews (this is my first!), but I wanted to save others the frustration! Skip the cornstarch, fellow bakers! August 18, 2015 at 11:06pm Reply

    • Melony: I’m with you on that. And I’m probably going to omit the baking powder, as well, since I have seldom added that to cookies, and never to snickerdoodles. I’m going to try my first batch today. September 15, 2016 at 6:16am Reply

  • katie w: these were delish! I accidentally forgot to add the cornstarch (I was baking with a 2 and 4 yr old, I’m lucky that’s all I forgot!) and they were still amazing. Thanks for the recipe, I’m saving it for sure August 20, 2015 at 1:20pm Reply

    • Jaclyn: I’m so glad you liked these cookies Katie! Thanks for your comment! August 20, 2015 at 7:43pm Reply

  • Teresa: Was wondering if any changes need to be made for high altitude, as I live in Utah. September 5, 2015 at 8:29pm Reply

  • Heather: Where it says “3/4 can of pumpkin puree”, how large is the can you’re referring to? There are two sizes available, I just want to make sure I’m not using too much/little. Thanks! :) September 8, 2015 at 7:41pm Reply

    • Jaclyn: It’s 3/4 cup “canned pumpkin puree” not 3/4 of a can, sorry for the confusion. September 8, 2015 at 11:27pm Reply

      • Heather: Lol yikes… clearly I was having a long day and not reading properly. Of course it is. Thanks for replying so quickly. Can’t wait to try these! September 9, 2015 at 9:28am Reply

  • Julie: Can Pumpkin Pie Spice be substituted? If so, how much should I use September 11, 2015 at 1:31pm Reply

    • Jaclyn: That should be fine, I’d do 2tsp in the dough then you’ll still need the cinnamon for rolling. October 23, 2015 at 9:31am Reply

  • Rachel Hutchens: What did you use for pumpkin purée? September 17, 2015 at 4:10pm Reply

  • Stefanie: made these the other day and they turned out so well! they’re still soft and fluffy, unlike other snickerdoodles that become rocks after a day, and beyond delicious. thanks for the recipe :) September 18, 2015 at 10:36am Reply

    • Jaclyn: I’m so glad you liked this recipe Stefanie! September 18, 2015 at 10:40am Reply

  • brenda miller: I dont like ginger so instead of all of the spices I added 1 3/4 tsp. of pumpkin pie spice and they were delicious September 22, 2015 at 8:38am Reply

  • Hazel: My dough is chilling in the fridge as we speak :) Also I LOVE the photo just after the directions, the dough actually looks like a pumpkin! September 24, 2015 at 7:17pm Reply

  • Rachel Kellogg: My husband loves snickerdoodles! These were a nice twist on the original recipe I have! They are so moist and fluffy! One of the best cookies I’ve made! Thanks for the recipe! It will be at the front of my cookie recipes! September 26, 2015 at 10:29pm Reply

  • Hannah: Absolutely perfect. I followed your recipe exactly and these came out without a hitch! Thank you for the recipe! September 27, 2015 at 10:59am Reply

    • Jaclyn: I’m so happy to hear you enjoyed them Hannah! September 27, 2015 at 11:09am Reply

  • Stephanie: These turned out delicious! Not quite as flat, but they taste perfect! September 28, 2015 at 11:55pm Reply

  • kristine: hello! I was just wondering what rack i am supposed to bake them on? THANKS!!! October 1, 2015 at 7:16pm Reply

    • Jaclyn: I bake my cookies right in the center of the oven and I prefer not to cook two pans at once. October 5, 2015 at 1:25pm Reply

  • Tammy Nguyen: Hi, I can’t wait to try these cookies. They sound delicious. The pumpkin puree can’s comes in 2 sizes, could you let me know which can size of how many cups of the puree per recipe? Thanks so much! October 4, 2015 at 11:32am Reply

    • Tammy Nguyen: I reread the recipe. I now see it says 3/4. Can’t wait to try these today October 4, 2015 at 11:37am Reply

  • Jackie: Your recipe does not specify what temp the oven should be preheated to. I’m assuming 350? October 5, 2015 at 9:49pm Reply

    • Jaclyn: It does it’s just in the middle of the recipe, after the dough has chilled so it’s not heating that entire time. October 6, 2015 at 9:36am Reply

  • Enid: Lovely! So light and fluffly. 2 batches per small can of pumpkin. Definitely one for the recipe box. October 9, 2015 at 1:23pm Reply

  • Amber: Hi! Just baked these, they taste delicious however the texture when I was rolling them into balls was so sticky it was nearly impossible to make the balls. Wondering what I might have done wrong? October 10, 2015 at 2:19am Reply

  • Brooke: Trying these right this very moment… taking them to my parents for Thanksgiving :) thanks for sharing and all the detail! October 10, 2015 at 2:51pm Reply

  • Lindsey: Love these and so excited to bring them to share tomorrow! October 10, 2015 at 2:57pm Reply

  • Kim: I followed the rescioe to the letter – so I know I measured properly. My cookies were also “fluffy”. I think the issue is the corn starch and/or the baking powder. Traditional snickerdoodles do not have either of those ingredients. Otherwise the cookies have great flavor–but again–cake like not snickerdoodly… October 13, 2015 at 9:27am Reply

  • Stacy: Made these fabulous cookies yesterday for my work friends and they were a huge hit! Definitely a recipe to hold onto! Thank You!!! October 24, 2015 at 4:26am Reply

  • Kristy: I’ve never made snickerdoodles and I had an over abundance of butter cup squash this year so I used that instead of the pumpkin. Oh my yumminess!! Thanks for the recipe October 30, 2015 at 1:10pm Reply

  • Lori: They look amazing and I am making them right now. Is it possible to freeze the cookie dough balls or freeze the cookies once they baked and cooled? Wondering what your thoughts are on this. October 31, 2015 at 11:47am Reply

  • Jacki Kropf: Made these today having read the comments. I measured the flour by sifting using a sieve and kept the dough refrigerated. They were perfect and delicious! October 31, 2015 at 4:29pm Reply

  • Mary B: I want to make these with my preschoolers at cooking club, but don’t have 45 minutes to chill the dough. Would it be better to make some dough the night before and chill overnight or just skip all chilling?
    Thanks for the advice on everyone else’s comments, really excited to make these! November 3, 2015 at 7:40pm Reply

  • Kelly: This makes a lot of cookies! Has anyone tried freezing some of the dough? Or am I better to cook all and freeze cookies after they are cooked? November 11, 2015 at 5:58pm Reply

  • MCohen: I just made these and followed the recipe exactly and they came out great! Thank you so much! November 17, 2015 at 3:44pm Reply

  • Lisa: Just wondering why you say to divide the dough in half to chill – is there a good reason it shouldn’t be chilled all in one bowl? November 22, 2015 at 2:48am Reply

  • CEveG: I made those today. Love the taste and all. Small thing though is that mine didn’t become flat; they’re kinda puffy. Super fluffy, but puffy. I don’t really understand why… November 22, 2015 at 11:10pm Reply

  • Sarah: I made these today. They were much fluffier than sugar cookies. And they didn’t flatten so well. After reading through comments, I feel that more pumpkin is needed. So I’m going to play with it. I’ve never used cornstarch in my snicker doodles before.
    I have a fair bit of pumpkin and will attempt again tomorrow. November 23, 2015 at 7:25pm Reply

  • Emily: Followed the recipe exactly and these are wonderful!! Thank you for this great recipe- taking them to work tomorrow! I’m betting they’ll go fast… :) November 24, 2015 at 6:42pm Reply

  • Kelsie: My boyfriend bought 100% pure pumpkin instead of pumpkin purée…lesson learned to go to the grocery store myself. :) What should I do? November 26, 2015 at 8:16am Reply

    • Jaclyn: That should be the same thing some say that and some say puree as long as it doesn’t say pumpkin pie filling/mix :). November 26, 2015 at 6:49pm Reply

  • Yasemin: They look lovely. But what else could I use in stead of cream tartar, I may not be able to find it December 4, 2015 at 11:14am Reply

  • Tami: Half of this dough is currently chilling in my fridge. The other half got eaten. I know…raw cookie dough isn’t good for you….blah, blah, blah… worth any tummy trouble it might cause! It’s SO good! Thank you for working to get this recipe perfect. Can’t wait to bake them! January 28, 2016 at 2:58pm Reply

  • Amanda: I made these yesterday. Based on comments I decided to sift the dry ingredients together. I baked one tray with 2 tbsp of dough but decided the cookies were a bit too big for us so I did the rest with 1 tbsp. The cookies are delicious! They were not cake-like or crispy but rather a wonderful light and airy cookie. Thanks for a recipe that we plan to use often! May 2, 2016 at 5:07am Reply

  • Rebecca: Do these have a nice pumpkin flavor to them? I’ve tried to make other recipes before and they have been lacking in the pumpkin flavor. These still look so yummy. I can’t wait to try them regardless, snickerdoodles are my favorite. August 23, 2016 at 5:34am Reply

  • Tina: I made these today and brought them to a party. They were a hit! Thanks for a great recipe! September 4, 2016 at 7:51pm Reply

    • Jaclyn: So glad they were a hit Tina! September 7, 2016 at 10:20am Reply

  • Deborah Halstead: I don’t usually take the time to comment (I know I should!) BUR these cookies were AWESOME! Due to comments about “cake like” I sifted my dry ingredients and did everything else as directed. Our favorite new autumn cookie. SO good. September 15, 2016 at 1:56pm Reply

  • Ashleigh Gomez: Hello,

    I have my cookie dough ready but don’t see a temperature to bake them at. Please help! September 21, 2016 at 7:56pm Reply

    • Jaclyn: 350 its at the end of the second paragraph :) September 21, 2016 at 10:03pm Reply

    • debbie: Read the recipe October 19, 2016 at 10:22am Reply

  • Rose Clive: Delicious!!!! I made these cookies and the pumpkin oat cookies today for an event and BOTH are so yummy, as is everything on your website :) September 28, 2016 at 4:28pm Reply

    • Jaclyn: Thanks so much Rose!! October 25, 2016 at 2:51pm Reply

  • Kristin Hawkins: In my opinion, snickerdoodles have always been THE lowest of cookies on my cookie preference list. BUT, when I saw this pumpkin version, and that it was done by you, I decided to try them out. I really like these! They have the perfect thickness in a cookie, which is a huge plus for me, because I’ve tried so many cookie recipes from people’s blogs, and so many are too flat. Although I’ve never been a snickerdoodle fan, I happened to pin this recipe and a caramel-stuffed snickerdoodle recipe within the same week. I decided to take your recipe and combine it with the idea of stuffing it with a caramel, and I loved it! I rolled 1-Tbsp balls and put a Lancaster soft caramel in the center and added another ball on top and rolled it altogether. I baked it for the same amount of time (as when I made them without caramels). I made those yesterday, and these cookies have been sitting at room temp on my counter-top for over 24 hours now, and the cookies AND caramel are still soft. These are a keeper! September 28, 2016 at 6:22pm Reply

    • Jaclyn: Thanks Kristin! So glad you enjoyed them! October 4, 2016 at 1:41pm Reply

  • Karen: To quote my 8 year old grandson these cookies were awesome and I should sell them in the grocery store. They were a soft cookie with a not overly sweet flavor. Very good. September 29, 2016 at 4:48pm Reply

    • Jaclyn: I’m glad he approved, I wish they were sold at grocery stores :). September 29, 2016 at 5:44pm Reply

  • Katie: Just made these and had the same problem as other people – very puffy, cake like cookies. I was hoping for something more dense and chewy. I even cut down on the levening agents and added more pumpkin. Not sure how to fix them! September 29, 2016 at 9:52pm Reply

  • Kynzie: Will they still turn out if I refrigerate the dough and bake the next day? October 7, 2016 at 4:23pm Reply

  • Jan: Can you just use regular salted butter and omit the salt in the recipe?
    Thanks October 8, 2016 at 1:49pm Reply

    • Jaclyn: Yes salted butter would be fine, generally 1/2 cup has 1/4 tsp so I’d still add 1/8 tsp salt to the recipe. October 8, 2016 at 11:41pm Reply

  • Sara: Can I substitute cooked butternut squash? It’s a little denser of a squash so would lower the moisture content if I don’t have canned pumpkin. October 14, 2016 at 7:33am Reply

  • ashley: I agree with most people on here, the texture of the cookies are very disappointing. Waste of ingredients. They’re airy, dry and blah. I even chose to throw in more of the spices than the recipe called for since a lot of comments say they’re kinda of meh but it didn’t help. I’m a regular baker but this may rank as the worst cookie I’ve made. Idea sounded nice but this recipe just didn’t work. I would say you’re better off making snickerdoodles alone and then just adding in the pumpkin if you’re looking for that fall flavor. Sorry gal. October 16, 2016 at 6:50pm Reply

  • Joann Flores: I made theses cookies recently and my mother loved them, her birthday is coming up on halloween and I wanted to make her a pumpkin shaped cake (using two bundt pans) I was wondering if I would be able to use this exact recipe and directions to make this into a cake form? October 25, 2016 at 9:04am Reply

  • spoonie: I wish I had read some of the comments before making these. They did turn out too puffy and cakey. I am a seasons snickerdoodle maker (my favorite cookie!) but these just didn’t make the cut. The only thing I did differently was use homemade pumpkin puree instead of canned. October 25, 2016 at 12:53pm Reply

  • Paula Liebel: I used 2T for each cookie and they were HUGE and it also made nowhere near 3 dz cookies. Less than 2 dz. Is the 2T a typo? And they had to be cooked for 16+ minutes. I measured them multiple times with multiple tablespoons just to be sure I was measuring correctly. November 3, 2016 at 1:18pm Reply

  • Judy: Can these be frozen? November 5, 2016 at 7:46am Reply

  • Bobbie: I’m planning on making these with fresh puréed pumpkin. So my question is, how much would 3/4 of a can of pumpkin in a cup measurement ? November 7, 2016 at 9:18am Reply

  • Lisa: This recipe helped me to use up some leftover pumpkin, and this recipe is a keeper! So yummy! Thanks for sharing! December 1, 2016 at 5:42pm Reply

    • Jaclyn: I’m glad you liked this recipe Lisa! December 1, 2016 at 9:09pm Reply

  • Amy: Can u use this recipe for a cake mix too July 21, 2017 at 10:47am Reply

    • Q: You must be very new to baking. You cannot use a cookie recipe to make a cake. They’re NOT the same thing. September 6, 2017 at 9:26pm Reply

  • Lucy: Can I substitute the cinnamon Ginger nutmeg allspice with pumpkin spice? If so how much would you use? I just don’t have all the other ingredients and don’t want to spend the extra money to get them separately.
    Thanks Lucy July 22, 2017 at 9:16am Reply

  • Joni Osborn: Why only the egg yolk? I don’t usually use a recipe if I can’t use the whole egg. July 22, 2017 at 11:31am Reply

  • Mark: Do you need to make any adjustments to the recipe if you are at a higher altitude. I’m st 4000 feet. July 23, 2017 at 11:47am Reply

    • Jaclyn: I’m at about 5,000 so you should be good! July 26, 2017 at 2:21pm Reply

  • Annalyn Lawe: I hardly ever comment on recipes. I especially never suggest changes that I made as then it would make it not this recipe. However my cookies were also way too “fluffy” I am not a professional baker but could removing the baking powder and just using the soda fix the issue? August 1, 2017 at 4:25am Reply

  • ellen: would like to try August 3, 2017 at 8:12pm Reply

  • tracy suwala: how can I make these and still watch my sugar? any suggestions for making them sugar free???? August 5, 2017 at 11:36am Reply

    • Sarah: I’ve used Splenda cup for cup in other recipes before and had good success. I haven’t tried it in this recipe, but it’s worth a shot. I believe there are also sugar blends for brown sugar that are part stevia and part real sugar…this could be a good compromise. October 11, 2017 at 1:12pm Reply

  • Kathy: What size can of pumpkin? August 13, 2017 at 6:05pm Reply

    • Sarah: I got a small can of libby pumpkin puree and used a little less than half of the can. The recipe calls for 3/4 a cup, which (sadly) doesn’t come in a pre-packaged portion. October 11, 2017 at 1:06pm Reply

  • Todd: Just can’t wait to make! August 14, 2017 at 1:36pm Reply

  • Gloria Booke: I need to make these. What size canned pumpkin? August 14, 2017 at 2:21pm Reply

    • Sarah: I got a small can of libby pumpkin puree and used a little less than half of the can. The recipe calls for 3/4 a cup, which (sadly) doesn’t come in a pre-packaged portion. October 11, 2017 at 1:05pm Reply

  • Gloria Booke: They will be a favorite, I can tell. August 14, 2017 at 2:22pm Reply

  • Patricia Ferguson: Pat, I was so disappointed in the cookie. It was so hard to handle, and they sure didn’t look or taste like a snickerdoodles, and I make them a lot. It took so many ingredients and I’m having company tomorrow and am not even sure I’m going to serve them August 31, 2017 at 12:21pm Reply

  • Emily: We made these yesterday, and they are great. We followed the recipe almost exactly, but added a shake or two more of the spices. I cooked for 11 minutes and let sit on the pan for 5. It made some awesome chewy snickerdoodles that I did not find too cakey! Can’t wait to take them to a party today. September 3, 2017 at 6:35am Reply

  • Cindy Bittle: I had high hopes for this recipe because I love Snickerdoodles. Sadly enough, I was very disappointed. Zero pumpkin or spice flavor at all. Good cookie..just no pumpkin. September 4, 2017 at 2:14pm Reply

    • Sunflower: Oh gosh, sorry they were not good for you! I wonder if it was the brand of pumpkin for you? Mine was really pumpkin-y! I was afraid it would taste bland, but mine wasn’t. I used Libby pumpkin. October 15, 2017 at 1:54pm Reply

  • Alayne: Yum. These were great. I’ve had numerous compliments on these cookies. Everyone wants the recipe. September 10, 2017 at 8:02pm Reply

    • Jaclyn: So glad they were enjoyed Alayne! September 11, 2017 at 12:49pm Reply

    • Jaclyn: I’m so glad everyone liked them! Thanks for your review Alayne! September 11, 2017 at 1:22pm Reply

  • Kelly: I made these today. And they turned out perfectly! Thanks for sharing. Delicious!! September 20, 2017 at 1:07pm Reply

  • Lindsey: I have made these twice now and have not had one issue!! I halved the recipe the first time and didn’t this last time and both times they turned out super good! People at work hate me for bringing them in because they can’t eat just one. I don’t think they’re bland at all and they have always come out light and fluffy – another reason everyone loves them. I have officially added this to my go-to cookbook!! September 21, 2017 at 6:30am Reply

    • Jaclyn: I’m happy to hear you’ve liked this recipe Lindsey! Thanks for your feedback :)! September 21, 2017 at 11:07am Reply

  • Megan: Every time I make these, they are the best and I get so many compliments!!! October 9, 2017 at 7:50pm Reply

    • Jaclyn: Thanks for letting me know! So glad you liked them! October 10, 2017 at 1:17pm Reply

  • Sarah: HOLY SMOKES. These were so good. I prefer them to a standard Snickerdoodle, and the new balance of spices (with the *) is just right.

    These were gone in a flash when I took them to work. By the time word spread that I had brought them they were already gone, and people have requested that I make them again immediately. October 11, 2017 at 1:03pm Reply

    • Jaclyn: I’m so glad everyone liked them! Thanks for your feedback Sarah! October 11, 2017 at 1:15pm Reply

  • Sunflower: These are wonderful! Thanks for the recipe. My family devoured them up quickly! I used a whole egg instead of just the yolk and they were still perfectly yummy! October 15, 2017 at 1:51pm Reply

    • Jaclyn: So glad you loved them! October 16, 2017 at 1:42pm Reply

  • Brittany: I’m not sure how so many people have had problems with this recipe…they turned out fantastic and I followed the recipe to the letter. Perfect fall cookie! October 15, 2017 at 5:15pm Reply

    • Jaclyn: Thanks Brittany! Glad you loved them! October 16, 2017 at 4:05pm Reply

  • Wmilt: Texture was definitely way off. I read the reviews beforehand and “fluffed” the flour to make sure the measurements were accurate and they still came out puffed up and more of a cake consistency than cookie. I personally didn’t think the flavor was great either but my boyfriend seemed to like them so that part is subjective I guess. October 19, 2017 at 9:15pm Reply

  • Brandi: These are good but have to agree with others, they don’t flatten enough and are puffy and cakey. I don’t think it’s coincidence that so many of us had this problem. I have tried other snickerdoodle recipes that call for baking powder and didn’t care for flavor or texture. Normally I like softer cookies, but for snickerdoodles, I prefer a thinner, crunchier cookie. If I make again I will omit baking powder and possibly reduce flour. October 26, 2017 at 11:08pm Reply

  • Leah Good: Made these with a friend last night and loved the results. I always try to keep my snickerdoodles light and moist, so the “cakey” texture was a bonus for me. Easier to get the effect I work for with regular snickerdoodles. Also, tried flatting them out a little with my fingers or a fork and that got the right cookie shape instead of the puffy shape. Will definitely be making these again. My coworkers have been enjoying them all day. November 1, 2017 at 1:58pm Reply

    • Jaclyn: I’m happy to hear they’ve been enjoyed! Glad you like this recipe Leah! Thanks for your review! November 1, 2017 at 9:21pm Reply

  • Dallasgurl: These are hands down the best pumpkin cookies around! They are full of flavor, soft, scrumptious! I mail them to my son at college and the mail place I take them to mail even sneaks a few out of the bag before mailing (haha- I tell them they can). Everyone is nuts for these! They are so soft so you need to refrigerate for at least 30 minutes before shaping and baking. The house smells fabulous while baking!! These have been a go to for the last few years. November 5, 2017 at 11:30am Reply

    • Jaclyn: LOL what a great tradition! So glad they are enjoyed by everyone! November 6, 2017 at 10:55am Reply

  • Mary Ann – Who’s a Recipe Fanatic: This cookie is, if not the best, a tie for the best cookie that I’ve ever made. Every person, with whom I shared these cookies, loved them and wanted the recipe.
    I will definitely make these yummy treats again. November 6, 2017 at 3:40pm Reply

    • Jaclyn: I’m so glad you liked them so much Marry Ann! Thanks so much for your review :)! November 6, 2017 at 8:01pm Reply

      • Mary Ann – Who’s a Recipe Fanatic: You’re quite welcome. Thank you, for this wonderful recipe! November 7, 2017 at 7:52am Reply

  • Jo Feeman: I make these every fall…I never chill the dough and they turn out perfect! November 15, 2017 at 7:49am Reply

    • Jaclyn: Glad you have them on repeat :)! November 15, 2017 at 11:26am Reply

  • Randi: Can you freeze these? I need to make some in advance for thanksgiving and don’t want them to go bad! November 15, 2017 at 2:15pm Reply

  • Christal: So delish! Only thing I changed was instead of multiple spices I simply used 3 tsp. of Pumpkin Pie Spice. Perfect! November 19, 2017 at 7:17pm Reply

  • Regina Myer: These cookies are delicious! They stay soft for days (if they last that long). They became a favorite in my family the first time I made them. November 24, 2017 at 7:45am Reply

    • Jaclyn: Thanks Regina! So glad your family enjoys them! November 27, 2017 at 2:31pm Reply

  • Sherrill Van Zante: I don’t keep allspice in my pantry add a rule so I substituted 1/4 teaspoon Chinese five spice powder instead. And these are great! December 9, 2017 at 6:22pm Reply

    • Jaclyn: Glad you liked them! December 11, 2017 at 11:22am Reply

  • melanie: this recipe provides no oven temperature December 10, 2017 at 12:19pm Reply

  • Christina: I make these cookies for every occasion! My friends love them so much, sometimes I just bake them randomly and take them to school. My favorite part is how quick and easy they are! I made them tonight and while they chilled I studied for my AP Calc final. Thank you so much for the recipe!! December 13, 2017 at 7:18pm Reply

    • Jaclyn: You’re welcome! Thanks for taking the time to comment and let me know! December 14, 2017 at 5:11pm Reply

  • Liliane Dora Rice: Absolutely delicious, loved by all! December 20, 2017 at 6:07am Reply

  • Tamara: My cookies turned out like little puff cakes.should they not have flattened out? December 22, 2017 at 2:48pm Reply

  • luckymom2: I love these cookies! I read many of the the comments and only added a touch more of the spices and brown sugar. I didn’t have fresh tartar, so I used fresh lemon juice instead. Because the dough is soft, freezing the balls of dough for a few minutes or chilling the bowl longer has to done. Finally, after chilling and forming the balls, roll in the sugar mixture, then FLATTEN the ball with the bottom of a
    glass or spatula. These cookies are heaven. Good luck! January 30, 2018 at 2:56pm Reply

  • Nancy: These cookies are very good. The slight flavor of the pumpkin makes them delicious. They baked up well; just like a regular snickerdoodle. I did not chill the dough; they easily made a ball wiithout sticking to my hands. February 15, 2018 at 9:37am Reply

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