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A black plate holds a stack of three sugar-coated cookies on a checkered cloth. The top cookie has a bite taken out of it. In the background, more cookies are visible on a black tray.

Pumpkin Snickerdoodles

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These pumpkin snickerdoodles are soft, chewy, and made without eggs, with real pumpkin puree, warm pumpkin pie spice, and a cinnamon sugar coating. An easy make-ahead pumpkin spiced cookie for fall baking and Thanksgiving.
Course Dessert
Cuisine American
Keyword chewy pumpkin spice cookies, eggless pumpkin cookies, pumpkin snickerdoodles, pumpkin spiced cookies
Prep Time 12 minutes
Cook Time 12 minutes
Chill 30 minutes
Total Time 54 minutes
Servings 18 cookies
Calories 142
Author Gina Dickson

Ingredients

  • 1/2 cup unsalted butter slightly melted
  • 1/4 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree (not pumpkin pie mix)
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice

Coating

  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

Mix The Cookie Dough

  • In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and slightly creamy.
    1/2 cup unsalted butter, 1/4 cup brown sugar, 1/2 cup granulated sugar
  • Add vanilla and pumpkin puree, and mix until well combined. Set the bowl aside.
    1 teaspoon vanilla extract, 1/2 cup pumpkin puree
  • In a separate large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
    1 1/2 cups all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1 1/2 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice
  • Pour the wet mixture into the dry ingredients and stir with a spoon until a soft dough forms. This will take about 2 minutes.
    A white mixing bowl containing a brown dough-like mixture, with a gray spatula resting in the bowl. The contents appear to be partially mixed. The bowl is placed on a light-colored surface.

Chill Dough

  • Cover the dough and refrigerate for at least 30 minutes (or up to 3 days). This step is important to ensure the cookies hold their shape.

Prepare

  • Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats.

Shape and Coat Cookies

  • In a small bowl, mix the sugar and cinnamon to roll the cookies in.
    1/2 cup granulated sugar, 1 teaspoon ground cinnamon
    A white bowl containing a mix of cinnamon and sugar, with a spoon placed inside, rests on a light surface. Beside the bowl lies a black measuring spoon marked "1/2 tsp.
  • Scoop about 2 tablespoons of dough per cookie and roll into balls. I find it easier to use a cookie ball scoop. Using your hands, roll the dough into a round ball.
  • Roll each cookie dough ball in the cinnamon sugar mix and place the coated dough balls on the baking sheets, about 3 inches apart.
  • Gently flatten the tops with the back of a spoon or the bottom of a cup. This will ensure the cookies bake evenly as they do not flatten while baking.
    A baking tray lined with parchment paper holds several unbaked cookies, partially flattened and spaced apart. A bowl with a ball of cookie dough coated in cinnamon sugar is next to the tray, along with a cookie scoop and a spoon used for scooping and shaping the dough.

Bake the Cookies

  • Bake for 12 minutes until the edges are set. The centers may look soft, this is okay.
  • Remove from the oven and immediately sprinkle with a little cinnamon sugar.
  • Let the cookies cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. For the best flavor and texture, let the cookies sit uncovered for a few hours before serving.

Storage

  • Store the cookies in an airtight container at room temperature for up to 1 week.

Notes

  • Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie mix, which is already sweetened and spiced.
  • Pumpkin Pie Spice: Store-bought pumpkin pie spice or any of my homemade pumpkin pie spice blends work in this recipe.
  • Make Ahead: The dough can be covered and refrigerated for up to 3 days before baking.
  • Storage: Keep the cookies in a well-sealed airtight container at room temperature for up to 1 week. To keep them extra soft, add a slice of white bread to the container.
  • Freezing Dough: Scoop the dough into balls but do not roll them in cinnamon sugar. Freeze on a baking sheet for 1 to 2 hours, then transfer to an airtight container. To bake, let the dough balls soften at room temperature for about 15 minutes, roll in cinnamon sugar, and bake as directed.
  • Freezing Baked Cookies: Let the cookies cool completely, then layer them in a freezer container with parchment paper between the layers and freeze for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 142kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 56mg | Potassium: 33mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1218IU | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 1mg
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