Easy Pumpkin Snickerdoodles that the perfect Fall Cookie! So easy to make with a snickerdoodle cookie mix and a few extra ingredients.
These cookies are so delicious with epic pumpkin flavor combined with the cinnamon sugar goodness of a snickerdoodle cookie.
One of the things we love about this recipe is how easy it is to adapt the pre-mixed snickerdoodle cookie mix. You can skip measuring out the baking soda, cream of tartar, salt, and other dry ingredients and just use the pre-made mix.
I am all in for anything that saves time and makes life just a little easier. This time of year is so busy as we ramp up to the holidays we all need a little time-saving.
It is hard to believe we are not on the countdown to Halloween, Thanksgiving, and Christmas. I still can't believe how fast this year has flown by.
I love the chewiness of these pumpkin cookies. They are not cakey cookies! This is one of our favorite snickerdoodle recipes.
This is a quick overview of the simple ingredients that you'll need to make amazing Pumpkin Snickerdoodle Cookies! Specific measurements and step-by-step instructions are included in the printable recipe card at the bottom of the post.
- Snickerdoodle Cookie Mix
- Unsalted Butter
- All Purpose Flour
- Pumpkin Pie Spice
- Canned Pumpkin
Optional - White chocolate chips, flavored chips, ground nutmeg, pumpkin spice, vanilla extract
Snickerdoodle Cookie Mix - if you can't find a snickerdoodle mix you can use a sugar cookie mix and prepare a bowl of cinnamon sugar to dip the dough balls in.
Canned Pumpkin - You want to use canned pure pumpkin puree, not pumpkin pie mix.
Large Mixing Bowl - We are big fans of this glass batter bowl that has a handle. It makes it easy to mix ingredients and keeps the mixing bowl steady on the counter.
Cookie Scoop - A medium cookie scoop makes it so easy to get consistent cookies that all look great together.
Parchment Paper - I love that I can use parchment paper to help make it easier to remove the pumpkin snickerdoodle cookies. They also make clean-up a breeze. If you are not using parchment paper you will want to spray non-stick cooking spray on your baking sheet to help the cookies not stick.
Baking Sheets - We are huge fans of these baking sheets with sides. You don't have to worry; you will remove the cookies from the oven and have them slide right off.
Heat resistant potholders - A couple of years ago we had a fire scare when we didn't realize we had turned a burner on and a cloth potholder caught fire. Thankfully we walked by the kitchen and saw the smoke and were able to get it out ourselves. Since then we have only used these heat-resistant potholders.
Cooling Rack - A cooling rack is a great way to cool the cookies down.
How to make Pumpkin Snickerdoodle Cookies
I've included complete instructions in the printable recipe card at the bottom of the post, but here's a quick version.
Preheat the oven.
Step 1 - Open the Snickerdoodle cookie mix and remove the cinnamon sugar packet and set to the side. We will use it later to coat the outside of the cookie dough balls.
Step 2 - In a Large Mixing Bowl combine snickerdoodle cookie mix, butter, egg, water, flour, pumpkin pie spices, and canned pumpkin until a soft dough forms. Scrape sides of the bowl to mix all ingredients.
Step 3 - Cover and chill for at least 15 minutes so the cookie dough is firm.
Step 4 - Pour cinnamon granulated sugar mixture into a medium bowl large enough for the cookie dough to fit. Use a cookie scoop to scoop cookie dough balls.
Roll dough ball in the cinnamon sugar mixture then place on a parchment lined Baking Sheets
Step 5- Bake until the edges are set. The middle will still look soft. Cool on a wire rack.
Store in an air tight container at room temperature
Printable instructions below in the recipe card.
Preparation and Storage
Make Ahead – Cookie dough balls can be frozen and stored in an airtight freezer safe container. Wait to roll the dough in cinnamon sugar until right before you bake them.
Storage – Store cookies in an airtight container at room temperature.
Freezing/How to freeze – Baked cookies can be frozen and stored for up to 3 months. We like to place parchment paper or freezer paper between each cookie to make it easy to grab one.
Substitutions - Switch the cinnamon sugar for ground nutmeg, ground ginger, or pumpkin spice blend.
Vegetarian Option - This recipe is vegetarian.
Vegan Option – This recipe is not vegan
Gluten Free - Switch to a gluten free cookie mix.
Smaller Serving Size – This recipe is hard to make in a smaller serving since it uses a premade cookie mix. You can freeze a portion of the raw cookie dough or baked cookies for later.
Larger Group/More servings – This recipe can easily be doubled.
Sugar Free – You can use a lower sugar cookie mix. There are some great Keto mixes on the market right now.
The cookies will look soft when they first come out of the oven but will firm up as they cool in a cooling rack.
This pumpkin snickerdoodle cookie dough can be made ahead of time and pulled out when you are ready to bake the cookies.
Printable recipe card instructions are below.
Nutrition information, including calories, protein, calcium, carbohydrates, fiber, vitamin c, potassium, cholesterol, sodium, trans fat, monounsaturated fat, polyunsaturated fat, and more, will vary depending on the products used.
What to serve with
When to serve
- Halloween parties
- Fall harvest parties
- Office potlucks
- Autumn themed events
- Football Parties/Game Day events
Great Pumpkin Recipes
Check out all of our canned pumpkin recipes.
Pumpkin Snickerdoodles Recipe
- Preheat oven to 375 degrees
- Open snickerdoodle cookie mix and remove cinnamon sugar packet. Set to the side
- Combine dry snickerdoodle mix with butter, egg, water, all purpose flour, pumpkin pie spice, and canned pumpkin in a large mixing bowl.
- Once mixed together cover and refrigerate for a minimum of 20 minutes
- Pour cinnamon sugar packet into a medium bowl large enough for the cookie dough balls to roll in it.
- Use a cookie scoop to scoop dough and create dough balls. Roll in cinnamon sugar mix until coated. Place on a parchment lined baking sheet.
- Bake for 7-9 minutes until the edges are set. Cool on a wire rack.