Pumpkin Snickerdoodle Cookie Recipe: If fall had a flavor, it would taste exactly like a warm pumpkin snickerdoodle cookie. Think of all the things you love about snickerdoodles—soft, chewy centers with a crisp, cinnamon-sugar shell. Now add the cozy taste of pumpkin and spices, and you’ve got a cookie that tastes like autumn in every bite.
This recipe combines classic snickerdoodle goodness with the smooth richness of pumpkin. It’s not just another pumpkin cookie; it’s THE pumpkin cookie you’ll be baking on repeat. Whether you’re baking for a holiday gathering, a cozy night in, or just to fill your kitchen with the smell of cinnamon and spice, this step-by-step guide will walk you through making the perfect batch.
Ingredients You’ll Need
Let’s get you set up for baking success. Here’s everything you’ll need for these heavenly cookies.
Main Dough Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 1 egg yolk
- 2 tsp vanilla extract
- 3 ¼ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
These simple ingredients come together to create something magical. The pumpkin puree adds moisture and flavor, while the cinnamon-sugar coating gives that classic snickerdoodle crunch.
Tools & Equipment
You don’t need anything fancy for this recipe. Just the basics:
- Large mixing bowl
- Medium mixing bowl
- Electric mixer (hand or stand)
- Measuring cups & spoons
- Rubber spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Small bowl (for cinnamon-sugar)
- Cookie scoop (optional, but helps with uniform size)
- Cooling rack
Having the right tools makes the process smoother and faster—especially when you’re working with sticky pumpkin dough.
Preparation Tips
How to Choose the Right Pumpkin Puree
Not all canned pumpkin is created equal. Make sure you’re using 100% pure pumpkin puree—not pumpkin pie filling, which has added sugars and spices. The right puree gives your cookies that unmistakable autumn flavor without making them too wet or heavy.
Secret to Soft & Chewy Texture
Want bakery-style cookies? Don’t skip chilling the dough. Chilling helps control the spread and enhances the chewy texture. It also gives the flavors time to develop, giving you a more complex, rich cookie.
How to Make Pumpkin Snickerdoodle Cookies (Step-by-Step)
Now, let’s roll up those sleeves and start baking! Follow these steps carefully to nail the texture and flavor.
Step 1: Preheat the Oven and Prepare Baking Sheet
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or a silicone mat to prevent sticking.
Why does this matter? Cold pans can slow baking, while hot pans can burn the bottoms. So, always start with a properly preheated oven and room-temp pans.
Step 2: Make the Cinnamon-Sugar Coating
In a small bowl, combine:
- ¼ cup granulated sugar
- 1 tbsp cinnamon
Stir together with a spoon until fully mixed. You’ll use this to roll each cookie dough ball before baking.
Step 3: Cream Butter and Sugars
In a large bowl, beat together:
- 1 cup softened butter
- 1 cup granulated sugar
- ½ cup packed brown sugar
Use a hand or stand mixer on medium speed until the mixture is light and fluffy—about 2–3 minutes. This step traps air in the batter, which gives your cookies that soft texture.
Step 4: Add Pumpkin and Vanilla
Now add in:
- ¾ cup pumpkin puree
- 1 egg yolk
- 2 tsp vanilla extract
Mix until everything is smooth and well combined. The mixture will look slightly curdled—that’s totally fine!
Step 5: Mix Dry Ingredients Separately
In a separate bowl, whisk together:
- 3 ¼ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp ginger
These spices are what bring the pumpkin flavor to life. Don’t skip or reduce them!
Step 6: Combine Wet and Dry Mixtures
Slowly add the dry ingredients to the wet ingredients, mixing on low speed. Once combined, the dough will be soft and thick, slightly sticky due to the pumpkin. Scrape the bowl and make sure everything is well incorporated.
Step 7: Chill the Dough
Cover the bowl with plastic wrap and chill the dough for at least 45–60 minutes. If you’re short on time, pop it in the freezer for 25–30 minutes.
Why chill? It helps control spreading, enhances texture, and makes the dough easier to roll.
Step 8: Roll and Coat the Dough Balls
Once chilled, scoop dough into 1.5 tablespoon-sized balls using a cookie scoop or your hands.
Roll each ball in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheet, about 2 inches apart.
Step 9: Bake to Perfection
Bake in the preheated oven for 10–12 minutes. The cookies should be slightly puffy and just set around the edges. They’ll look underbaked in the center—don’t worry, that’s what gives them a chewy center after cooling.
Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 10: Cool & Enjoy
Once cooled, these cookies are soft, chewy, slightly crisp around the edges, and bursting with cinnamon-pumpkin flavor. Serve warm with a glass of milk, a pumpkin spice latte, or just by themselves—they’re irresistible either way.
Expert Baking Tips
Want to take your pumpkin snickerdoodle cookies from good to bakery-quality? These expert tips will help you level up your baking game:
1. Don’t Overbake
The golden rule for soft cookies? Pull them out of the oven before they look done. The centers should still look a little underbaked when you remove them. As they cool on the baking sheet, they continue to cook—giving you that perfect chewy center and crispy edge.
2. Chill the Dough for Flavor and Shape
We’ve said it before, but it’s worth repeating: chilling the dough is essential. It stops the cookies from spreading too much and gives the flavors time to meld. If you have the time, chilling overnight is even better.
3. Add Texture with Mix-ins
Want to customize your cookies? Here are a few tasty add-ins:
- White chocolate chips for creamy sweetness
- Chopped pecans or walnuts for crunch
- Toffee bits for a caramel twist
- Pumpkin seeds for a rustic look and nutty bite
Storage and Freezing Instructions
So you’ve baked the perfect batch—now what? Let’s make sure none of these cookies go to waste.
How to Store at Room Temperature
Once cooled, store your cookies in an airtight container. They’ll stay fresh for up to 5 days. To keep them soft, toss a slice of white bread in the container—it keeps the moisture locked in.
Freezing Baked Cookies
Let cookies cool completely, then place them in a freezer-safe container with parchment between layers. Freeze for up to 3 months. Thaw at room temperature or microwave for 15–20 seconds.
Freezing the Dough
You can also freeze the dough for later! Just roll into balls, coat with cinnamon-sugar, and place on a baking sheet in the freezer for 1 hour. Then transfer to a zip-top bag and freeze. Bake directly from frozen—just add 1–2 minutes to the baking time.
Pairing Suggestions
These pumpkin snickerdoodle cookies pair beautifully with a wide range of drinks and treats. Here are some of our favorites:
- Pumpkin spice latte – for full fall flavor
- Chai tea or chai latte – spice meets spice
- Vanilla or cinnamon ice cream – makes a killer ice cream sandwich
- Apple cider – warm or cold, it’s a perfect match
- Hot cocoa – because pumpkin and chocolate? Yes please
Healthier Alternatives
Looking for ways to lighten up this recipe without sacrificing flavor? Try these substitutions:
- Coconut oil instead of butter (use same quantity)
- Whole wheat flour for added fiber (swap 50% of all-purpose)
- Maple syrup or coconut sugar instead of granulated sugar
- Egg substitute (like flaxseed meal + water) if avoiding eggs
- Pumpkin spice mix instead of individual spices if you want to simplify
These swaps create a healthier cookie, though you may notice a slight change in texture.
Common Mistakes to Avoid
Even a simple cookie can go wrong if you’re not careful. Avoid these common pitfalls:
- Using pumpkin pie filling instead of puree – it has added sugar and spices that can throw off the balance.
- Not chilling the dough – your cookies will spread too much and lose shape.
- Overmixing the dough – leads to tough, dense cookies.
- Overbaking – makes cookies dry and cakey.
- Skipping the cream of tartar – it’s what gives snickerdoodles that iconic tang and chewy texture.
Why These Cookies Are Perfect for Fall
Pumpkin season is all about comfort, warmth, and spices. These cookies bring all of that into a single bite. The blend of cinnamon, nutmeg, and cloves creates that unmistakable fall flavor. Add the pumpkin and chewy texture, and it’s like a cozy sweater for your taste buds.
They’re perfect for everything from after-school snacks to Thanksgiving dessert tables. Not to mention, the smell of these cookies baking? It’s like a scented candle you can actually eat.
Make It a Holiday Favorite
Pumpkin snickerdoodles are ideal for fall, but they deserve a spot on your holiday cookie tray too. Here’s how to make them festive:
- Roll in red or gold cinnamon sugar for Christmas
- Drizzle with white chocolate and sprinkle crushed peppermint on top
- Shape into smaller bites for cookie exchanges
- Package in a cute tin with a cinnamon stick for an edible gift
They’re crowd-pleasers, and they hold up well during shipping too!
Kid-Friendly Baking Activity
Want to get kids in on the fun? This recipe is a great one to make together. Let little hands:
- Measure and mix dry ingredients
- Roll dough into balls
- Coat the cookies in cinnamon-sugar
- Press patterns with cookie stamps or forks
It’s a safe, easy, and tasty way to spend time in the kitchen with your kids. Plus, who doesn’t love licking the spoon?
Serving Ideas for Parties & Gatherings
Hosting a fall party or friendsgiving? These cookies can be the star of your dessert table. Try these fun ideas:
- Serve with a hot cocoa bar or apple cider station
- Make a DIY cookie sandwich bar with ice cream and toppings
- Stack cookies in a jar with ribbon for a grab-and-go party favor
- Pair with coffee and tea after a big holiday meal
They’re as pretty as they are delicious—people will ask for the recipe!
FAQs about Pumpkin Snickerdoodle Cookie Recipe
1. Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend that includes xanthan gum. The texture will be slightly different, but still tasty.
2. Can I skip chilling the dough?
You can, but it’s not recommended. Skipping the chill time may result in cookies that spread too much and lack chewiness.
3. What type of pumpkin should I use?
Always go for 100% pure pumpkin puree, not pumpkin pie filling. The latter contains sugar and spices that will alter the recipe.
4. Can I double the batch?
Absolutely. This recipe doubles beautifully—perfect for holidays or cookie exchanges.
5. How long do these cookies stay fresh?
Stored properly in an airtight container, they’ll stay soft and fresh for up to 5 days. You can also freeze them for longer storage.
Conclusion
Pumpkin snickerdoodle cookies are the ultimate fall dessert. They’re soft, chewy, filled with warming spices, and coated in cinnamon sugar that gives just the right amount of crunch. Whether you’re baking for yourself, your family, or a crowd, these cookies are guaranteed to become a seasonal favorite.
Don’t let fall pass you by without baking a batch (or three). And once you taste them? You’ll be wishing pumpkin season lasted all year.
