Pumpkin snickerdoodle cookies are my go-to fall baking treat, and honestly, they’re the kind of cozy snack that makes me look forward to crisp evenings. I wasn’t always someone who baked for comfort, but after spending a year reconnecting with the kitchen, these cookies became part of that healing journey. They’ve got the soft chewiness of a classic snickerdoodle with the warming flavor of pumpkin spice, and every bite feels like a hug.
The cinnamon-sugar crackle on top is the finishing touch that keeps me sneaking “just one more.” Whether you’re prepping a dessert platter or looking for something special to share at Thanksgiving, these pumpkin snickerdoodle cookies are a seasonal win. You can even pair them with my pumpkin pie for the ultimate autumn spread.
Table of Contents
What Are Pumpkin Snickerdoodle Cookies?
Pumpkin snickerdoodle cookies are simply a fall twist on the traditional cinnamon-sugar cookie. Imagine the familiar chewy bite of a snickerdoodle mixed with real pumpkin puree and pumpkin pie spice, it’s autumn in cookie form. These cookies bake up soft and slightly cakey, with a sparkly sugar coating that makes every bite irresistible. They remind me of that same warm comfort you get when pulling a fresh pumpkin spice cake from the oven. The smell alone. pumpkin, cinnamon, and nutmeg mingling together, instantly fills the house with cozy vibes.
Ingredients Overview
Here’s what you’ll need to make these pumpkin snickerdoodle cookies (with some easy swaps if you’re working around dietary needs):
- Pumpkin Puree: Use canned pumpkin, not pumpkin pie filling. It gives that signature flavor and moisture.
- Unsalted Butter: Softened for a rich base. Vegan butter works if dairy-free.
- Granulated Sugar: For sweetness and the cinnamon-sugar coating.
- Brown Sugar: Adds depth and keeps the cookies soft.
- Egg Yolk: Brings chewiness and richness. For vegan cookies, swap with a flax egg.
- Vanilla Extract: Classic warm bakery flavor.
- All-Purpose Flour: Provides structure. A 1:1 gluten-free flour blend works well, too.
- Baking Soda: Helps the cookies rise just enough.
- Cream of Tartar: Essential for that traditional snickerdoodle tang. If you don’t have it, a squeeze of lemon juice works.
- Pumpkin Pie Spice: Cinnamon, nutmeg, cloves, and ginger all in one.
- Salt: Balances the sweetness.
- Cinnamon-Sugar Coating: The must-have topping that makes them sparkle.
For extra fun, you can fold in mini chocolate chips, drizzle with maple glaze, or even use coconut sugar for a deeper flavor. I’ve also swapped gluten-free flour when baking for friends, and the cookies stayed soft and delicious.
Step-by-Step Instructions
- Prep the Oven & Sheets: Preheat to 350°F (175°C). Line baking sheets with parchment.
- Cream Butter & Sugars: Beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in pumpkin puree, egg yolk, and vanilla extract until smooth.
- Whisk Dry Ingredients: Combine flour, baking soda, cream of tartar, pumpkin pie spice, and salt.
- Combine & Form Dough: Stir dry mixture into wet until just combined. Dough will be soft.
- Make Cinnamon Sugar: Mix sugar and cinnamon in a small bowl.
- Shape & Coat: Scoop dough into tablespoon-sized balls, roll in cinnamon sugar, and place on prepared sheets.
- Bake: Flatten gently, bake for 10–12 minutes until edges are set and tops crackle slightly.
- Cool & Enjoy: Let cookies cool on the pan before moving to a rack, they’ll set as they cool.
They come out of the oven looking a lot like my best chewy snickerdoodle cookies, but with that seasonal pumpkin twist.
Serving Suggestions
Pumpkin snickerdoodle cookies deserve the spotlight on your fall dessert table. Their golden sugar tops look beautiful stacked on a rustic plate or tucked into festive tins as homemade gifts. I love enjoying them with a chai latte or hot chocolate for the perfect afternoon snack. Their soft texture also makes them a fun base for ice cream sandwiches, try them with cinnamon ice cream for a fall treat. For potlucks or Thanksgiving, pair them with fudgy brownies or pecan pie brownies to create a dessert tray everyone will love.
Tips for the Perfect Pumpkin Snickerdoodle Cookies
- Use pure pumpkin puree (not pie filling).
- If dough is sticky, chill for 20 minutes before rolling.
- For stronger spice, add more cinnamon or ginger.
- Slightly underbake for softer, pillowy cookies.
- Vegan-friendly? Swap in plant-based butter and a flax egg.
- Get creative, turn them into ice cream sandwiches or drizzle with maple glaze.
FAQs About Pumpkin Snickerdoodle Cookies
Can I make pumpkin snickerdoodle cookies ahead of time?
Yes! Store baked cookies airtight for up to 4 days or freeze for 3 months. You can also freeze unbaked dough balls coated in cinnamon sugar.
Why are my pumpkin snickerdoodle cookies cakey?
Pumpkin adds extra moisture, which can make cookies softer. For a chewier texture, blot your pumpkin puree before using and avoid overmixing.
Do I have to use cream of tartar?
It gives snickerdoodles their signature tang. No cream of tartar? Substitute with a splash of lemon juice or omit, it’ll still taste delicious, just less traditional.
Can I make them vegan or gluten-free?
Absolutely! Swap in vegan butter and a flax egg for a dairy-free version, or use a gluten-free flour blend.
What’s the best way to store pumpkin snickerdoodle cookies?
Keep in an airtight container. Place a slice of bread inside to maintain their soft texture.
Can I double the recipe?
Definitely, this recipe doubles and triples beautifully for cookie swaps or holiday trays.
Why You’ll Love These Cookies
Pumpkin snickerdoodle cookies are quick, easy, and taste like fall in every bite. They’re chewy, spiced, and so versatile—you can enjoy them plain or dress them up with glaze or chocolate. The cozy flavor makes them a family favorite, and they always disappear fast at gatherings.
More Recipe Ideas
If you love these pumpkin snickerdoodle cookies, you’ll enjoy:
- Pumpkin Pie – Classic, smooth, and comforting.
- Pumpkin Spice Cake – Warm spices in every fluffy bite.
- Chewy Snickerdoodle Cookies – The timeless version of this cookie.
- Salted Caramel Cheesecake Cups – A creamy, no-bake fall dessert.
- Apple Pie Snickerdoodle Cookies – Another cozy twist on a cookie classic.
Behind the Scenes
When I first tested these cookies, I thought they might end up too cakey because pumpkin puree adds so much moisture. My first batch spread less than I wanted, so I adjusted by blotting the pumpkin with paper towels and slightly upping the cinnamon. That little tweak gave me the perfect chewy texture with a balanced spice. I even tried adding chocolate chips once (big hit with the kids). If you want more behind-the-scenes recipes, check out my Pinterest where I share new baking ideas every week.
Pumpkin Snickerdoodle Cookies
Equipment
- Baking sheets
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Parchment paper
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup pumpkin puree
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/4 cup granulated sugar (for coating)
- 1 tsp ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Cream butter, granulated sugar, and brown sugar until fluffy.
- Mix in pumpkin puree, egg yolk, and vanilla extract until smooth.
- Whisk flour, baking soda, cream of tartar, pumpkin spice, and salt. Add to wet mix until combined.
- Stir together sugar and cinnamon for coating.
- Shape dough into balls, roll in coating, and place on sheet.
- Bake for 10–12 minutes until edges set and tops crackle. Cool before serving.
