Pumpkin Snickerdoodles (Egg-free)

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These easy pumpkin snickerdoodles are melt-in-your-mouth and so cute! The cookie dough comes together within 10 minutes and is flavored with pumpkin puree, pumpkin spice, and cinnamon sugar to really celebrate Fall.

Note: This blog post was updated October 2024 to include new photos & information to make this recipe more fool-proof! <3

Pumpkin snickerdoodles shaped as pumpkins on a wooden backdrop with white linen.

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🎃 Why You’ll Love This Recipe

  • It’s adorable and yummy! These cookies are the perfect mix of fun and delicious, with just the right amount of Fall, tangy snickerdoodle flavor. Plus, they’re soft and melt-in-your-mouth.
  • This is THE Fall cookie recipe. Imagine them as part of a dessert spread at a holiday party—so cute! And if you want to make them spooky, use melted chocolate or icing to draw on jack o’lantern faces.
  • It’s egg-free. The pumpkin puree completely replaces the egg, so these cookies are great for anyone who avoid eggs in their diet!
  • You won’t need any special equipment. Simply mix the ingredients with a silicone spatula, shape, and bake!

Ingredients

To make this easy pumpkin snickerdoodle recipe, you’ll need the following ingredients:

Labeled pumpkin snickerdoodle ingredients on a wooden table.
  • Snickerdoodles call for cream of tartar, which lends to their unique tangy flavor!
  • Pumpkin puree and pumpkin spice add the perfect amount of Fall flavor to these cookies! Be sure to use canned pumpkin puree and not canned pumpkin pie filling.
  • You can use either vanilla extract or vanilla paste (1:1) in this recipe.
  • The table salt can be swapped out with fine sea salt (1:1).
  • The cookie dough balls are rolled in a mix of cinnamon sugar prior to baking for extra cozy flavor.
  • If you want a deeper orange color, feel free to add a few drops of orange food coloring! I personally didn’t use any and ended up with a nice pastel shade of orange.

For the full list of ingredients and measurements, see the recipe card below.

💡 Baking Tips

  • Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
  • Bake a test cookie first. When trying a new design, expect some wonky cookies at first—maybe the dough is pressed too far down or the cookies spread more than you hoped. I always like test one cookie first, then adjust before baking the rest of the dough to get the results I want!
  • Want to make them even cuter? Decorate them as jack o’lanterns with melted chocolate!

How To Make Pumpkin Snickerdoodles

Melted butter and sugar mixed together in a white bowl.

Step 1: Mix melted butter and granulated sugar until combined.

Orange wet ingredients mixed together in mixing bowl.

Step 2: Add pumpkin puree and vanilla, mixing until smooth.

Pumpkin cookie dough in white mixing bowl.

Step 3: Stir in dry ingredients (excluding cocoa powder) until no dry spots remain.

Pumpkin cookie dough naturally dyed with cocoa powder.

Step 4: Dye about 2 tablespoons of dough brown using cocoa powder. This will be for the pumpkin stems.

Using a skewer to indent lines in pumpkin cookie.

Step 5: Roll 1-2 tablespoon balls of dough into cinnamon sugar and place on lined baking tray. Using a skewer, toothpick, or back of a knife, create three indents into the dough. This will make the pumpkin lines.

Pumpkin-shaped cookie ready to bake on parchment-lined tray.

Step 6: Add pumpkin stem using about ½ teaspoon of brown dough. Bake at 350°F/177°C for 9-11 minutes, or until edges are set middles look mostly cooked. Remove from the oven let cookies sit on baking tray for at least 5 minutes, then transfer to wire rack to fully cool.

For full instructions, see the recipe card below.

“Omg just had a pumpkin cookie. That was ridiculous.” – cookie taste tester 🍪

Can I make gluten-free pumpkin snickerdoodles?

Yes! I’ve used King Arthur’s Measure for Measure Gluten-Free Flour at a 1:1 ratio, which has worked really well.

Can I omit the cream of tartar in this pumpkin snickerdoodle cookie recipe?

Cream of tartar is the key ingredient in snickerdoodle cookie recipes, which adds a unique tangy flavor. If you don’t have it on hand, you can omit it—just note that the cookies will not have a tangy flavor!

Can I add mix-ins to the pumpkin snickerdoodle cookie dough?

Sure, although it wouldn’t be a typical snickerdoodle anymore!

I recommend adding ½ cup of mix-ins, like chocolate chips or nuts.

Pumpkin snickerdoodles shaped as pumpkins on a wooden backdrop with white linen.

Storage

  • Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months. You can also freeze cookie dough balls. Bake as usual, just add 2-3 minutes to the baking time!
  • Reheating instructions: Allow frozen cookies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
Bianca smiling and holding a plate of food.

Did you try this recipe?

Please leave a review & share it with me on Instagram, Facebook, Tiktok, or Pinterest!

Thank you so much! -Bianca ❤️

📖 Recipe & Video

Pumpkin snickerdoodles shaped as pumpkins on a wooden backdrop with white linen.

Pumpkin Snickerdoodles

Bianca Fernandez
These easy pumpkin snickerdoodles are melt-in-your-mouth and so cute! The cookie dough comes together within 10 minutes and is flavored with pumpkin puree, pumpkin spice, and cinnamon sugar to really celebrate Fall.
5 from 4 votes

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Prep Time 10 minutes
Cook Time 9 minutes
Decorating Time 10 minutes
Total Time 29 minutes
Course Dessert
Cuisine American
Servings 12 pumpkin cookies

Equipment

  • 1 small plate for rolling dough in cinnamon sugar
  • 1 small bowl for dying dough
  • 1 large mixing bowl for mixing cookie dough
  • 1 silicone spatula
  • 1 small cookie scoop 1-2 tablespoon capacity
  • 1 skewer or toothpick or back of knife
  • Parchment Paper

Ingredients 

Dry ingredients:

  • 1 ⅓ cups (166.67 g) all-purpose flour
  • 1 ½ teaspoons (3 g) pumpkin spice
  • 1 teaspoon (3 g) cream of tartar
  • ½ teaspoon (2 g) baking soda
  • ¾ teaspoon (4.5 g) fine sea salt or table salt (1:1)

Wet ingredients:

  • ½ cup (113.5 g) unsalted butter melted and cooled to room temperature
  • cup (100 g) granulated sugar
  • ¼ cup (61.25 g) pumpkin puree
  • 1 tablespoon (13 g) vanilla paste or extract
  • ½ teaspoon (0.5 g) cocoa powder*** for pumpkin stems

For rolling:

  • ¼ cup (50 g) granulated sugar
  • ½ tablespoon (4 g) cinnamon

Instructions 

Make the pumpkin cookie dough:

  • In a large mixing bowl, use silicone spatula to stir together ½ cup unsalted butter and ⅔ cup granulated sugar until combined.
  • Add ¼ cup pumpkin puree and 1 tablespoon vanilla. Mix until smooth. If you'd like a deeper orange color, add a few drops of orange food coloring. (I did not use any food coloring).
  • Dump in all of the dry ingredients: 1 ⅓ cups all-purpose flour, 1 ½ teaspoons pumpkin spice, 1 teaspoon cream of tartar, ½ teaspoon baking soda, and ¾ teaspoon fine sea salt. Mix until no dry spots remain.
  • Transfer about 2 tablespoon of dough into another bowl. Add ½ teaspoon cocoa powder***, mixing until the brown color is uniform. This will be for the pumpkin stems.

Shaping the pumpkins:

  • Preheat oven to 350°F/177°C and line two baking trays with parchment paper.
  • On a small plate, mix ¼ cup granulated sugar and ½ tablespoon cinnamon. Set aside.
  • Use cookie dough scoop to gather dough (1-2 tablespoons). Roll into cinnamon sugar and place on lined baking tray, spacing cookies about 3-4 inches apart.
  • Use skewer to gently press 3 lines into the dough ball to create pumpkin lines. Take about ½ tsp of brown dough and shape into a pointed cylinder. Place right above the pumpkin to create the stem.
  • Bake for 9-11 minutes, or until edges are set and middles look mostly baked. Cool cookies on pan for 5 minutes, then transfer cookies to wire rack to cool completely. Enjoy!

Notes

Baking tips:
  • Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
  • Bake a test cookie first. When trying a new design, expect some wonky cookies at first—maybe the dough is pressed too far down or the cookies spread more than you hoped. I always like test one cookie first, then adjust before baking the rest of the dough to get the results I want!
Storage instructions:
  • Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months. You can also freeze cookie dough balls. Bake as usual, just add 2-3 minutes to the baking time!
  • Reheating instructions: Allow frozen cookies to thaw at room temperature for about 10 minutes. Or, reheat in the microwave at 10-second intervals.
Serving: 1 cookieCalories: 103kcalCarbohydrates: 12gProtein: 0.2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 145mgPotassium: 51mgFiber: 0.3gSugar: 11gVitamin A: 774IUVitamin C: 0.2mgCalcium: 9mgIron: 0.1mg

The nutritional information is an estimated value per serving.

Did you try this recipe?Let us know how it was!

One Comment

  1. 5 stars
    (I am the author of this recipe)

    I made these cookies for my partner’s grandma & cousins, who all loved them! The cookies were a nice, yummy, and easy homemade gift, especially with Halloween right around the corner.

5 from 4 votes (3 ratings without comment)

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