Name: Pumpkin Snickerdoodle Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 17 min
Cuisine: American
Ingredients: ½ cup (113 g) unsalted butter, melted and cooled for at least 10 minutes; ½ cup (100 g) sugar; ⅓ cup (70 g) light brown sugar, tightly packed; ¼ cup (73 g) pumpkin puree; 1 large egg yolk; ¾ teaspoon vanilla extract; 1 ½ cups (190 g) all purpose (plain) flour; 1 ½ teaspoons pumpkin pie spice; ½ teaspoon baking soda; ¼ teaspoon cream of tartar; ½ teaspoon salt; ¼ cup (50 g) sugar; 2 teaspoons ground cinnamon

If you love cozy fall flavors, you are absolutely going to adore this Pumpkin Snickerdoodle Cookies Recipe. It’s like your classic snickerdoodle got a warm, spiced makeover with pumpkin puree folded right into the dough—soft, chewy, and packed with that homemade, comforting vibe. Whether you’re new to pumpkin baking or a seasoned pro looking for something a little different, this recipe will quickly become a favorite in your cookie rotation. Plus, baking these fills your kitchen with that irresistible pumpkin pie spice aroma—seriously, it’s magic!

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Why You’ll Love This Recipe

Perfect Fall Flavor: Combines classic snickerdoodle cinnamon with rich pumpkin pie spice for that ultimate seasonal treat.
Soft & Chewy Texture: Thanks to the pumpkin puree, these cookies stay moist and tender while still having that signature chewy snap.
Simple Ingredients: You probably already have everything in your pantry, so it’s an easy whip-up whenever pumpkin cravings hit.
Crowd-Pleaser: My family goes crazy for these, and they’re always the first to disappear at any gathering.

The image shows two soft, round cookies stacked on a silver cooling rack over a deep purple cloth, all set on a white marbled surface. The top cookie has a bite taken from it, revealing a light orange-yellow interior with a soft, cakey texture. Both cookies have a cracked surface speckled with dark cinnamon-like powder and a sandy sugary texture that makes them look warm and fresh. In the blurred background, there are more similar cookies and a small orange pumpkin visible. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Snickerdoodle Cookies, pumpkin spice cookies, fall cookie recipes, soft chewy cookies with pumpkin, holiday pumpkin cookies

Ingredients You’ll Need

These ingredients work together like a dream to give you the familiar snickerdoodle vibes but with that added pumpkin warmth. Be sure to use pure pumpkin puree—not pumpkin pie filling—to keep the flavor just right. And don’t skip the cream of tartar; it’s what keeps these cookies true to the classic snickerdoodle style with their gentle tang and chew.

Flat lay of a small white ceramic bowl of melted golden butter, a heap of white granulated sugar, a mound of light brown sugar, a small white bowl filled with smooth orange pumpkin puree, one whole uncracked brown egg, a small white bowl of clear vanilla extract, a simple white ceramic bowl overflowing with pale all-purpose flour, a small white bowl containing warm-hued pumpkin pie spice powder, a small white bowl with white baking soda powder, a tiny white bowl of white cream of tartar powder, a small white bowl of fine white salt crystals, a small white bowl of white granulated sugar, and a small white bowl filled with reddish-brown ground cinnamon arranged with perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Snickerdoodle Cookies, pumpkin spice cookies, fall cookie recipes, soft chewy cookies with pumpkin, holiday pumpkin cookies

Unsalted Butter: Melted and cooled so it blends smoothly without cooking the egg yolk.
Sugar & Light Brown Sugar: A combo that balances sweetness with a touch of molasses flavor from the brown sugar.
Pumpkin Puree: Adds moisture, flavor, and that lovely pumpkin texture—make sure it’s plain canned pumpkin.
Egg Yolk: Gives richness and helps with structure without making the cookies cakey.
Vanilla Extract: A little fragrant boost that ties everything together.
All-Purpose Flour: The base for the dough; measure carefully to avoid dry cookies.
Pumpkin Pie Spice: The secret to the cozy autumn flavor — blends cinnamon, nutmeg, and more.
Baking Soda: Helps the cookies rise just enough to stay soft and puffy.
Cream of Tartar: Essential for that traditional snickerdoodle tang and tender chew.
Salt: Balances sweetness and enhances the pumpkin spice notes.
Sugar & Ground Cinnamon (for topping): Creates that classic cinnamon sugar crust that you’ll want to eat by the handful.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Honestly, I love making this Pumpkin Snickerdoodle Cookies Recipe as is, but it’s also a great base to play with. You can adjust spices, swap ingredients for your dietary needs, or mix in extras—just follow your cravings! I find that customizing these keeps the recipe fresh throughout pumpkin season.

Add Nuts: I sometimes toss in chopped pecans or walnuts for a crunchy contrast, which my family really appreciates.
Make It Gluten-Free: Substituting with a 1-to-1 gluten-free flour blend works beautifully—just watch the dough’s moisture level and add a splash more pumpkin if needed.
Spice It Up: If you like a little extra warmth, boost the pumpkin pie spice or add a pinch of ground ginger or cloves for more complexity.
Brown Butter Option: Using browned butter instead of melted butter deepens the flavor and adds a lovely nutty note—just be sure to cool it well before mixing.

How to Make Pumpkin Snickerdoodle Cookies Recipe

Step 1: Mix the Wet Ingredients

Start by combining the melted, cooled butter with both sugars. I like to stir these first until smooth and glossy—this helps dissolve the sugar crystals, giving you a silkier dough. Next, mix in the pumpkin puree until everything is perfectly combined, then add your egg yolk and vanilla extract. The pumpkin adds such a nice moisture and richness here, so don’t be tempted to skip it!

Step 2: Combine Dry Ingredients Separately

In another bowl, whisk together the flour, pumpkin pie spice, baking soda, cream of tartar, and salt. I find whisking them really well helps distribute everything evenly, so your cookies bake consistently without any surprise bursts of spice or salt.

Step 3: Bring Wet and Dry Together

Gradually add the dry ingredients to the wet mixture, stirring gently but thoroughly until you have a smooth cookie dough. Don’t overmix here—just enough to combine. Then, cover the dough tightly with plastic wrap and chill it in the fridge for at least 45 minutes. This chill time makes the dough easier to handle and helps the flavors marry beautifully.

Step 4: Prepare Your Oven and Cinnamon Sugar

While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Next, whisk together the cinnamon and sugar for rolling your cookies. This simple topping is the best part—it forms that iconic snickerdoodle crust with a delightful cinnamon kick.

Step 5: Form, Roll, and Bake

Once chilled, scoop out dough balls about 1 ½ tablespoons each. I find using a cookie scoop makes this so much easier—and ensures even sizing for uniform baking. Roll each ball between your palms until smooth, then roll them generously in the cinnamon sugar mixture. Place them on the prepared baking sheet, spacing them 2 inches apart to allow for gentle spreading. Bake for 10-12 minutes—you’ll want to watch them carefully so the edges are set while the centers remain soft and chewy.

Step 6: Cool and Enjoy

After baking, let the cookies cool completely on the baking sheet. This resting time is key because the cookies firm up slightly while staying delightfully chewy in the center. Trust me, the wait is worth it! Serve them with a warm cup of tea or coffee for a cozy treat.

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Pro Tips for Making Pumpkin Snickerdoodle Cookies Recipe

Chill the Dough Properly: I learned the hard way that skipping the fridge step makes the dough too sticky to handle and the cookies spread too much.
Measure Flour Accurately: Spoon flour into your measuring cup and level it off to avoid dense cookies from packing in too much flour.
Use Light Brown Sugar: Its moisture adds to the chew factor and balances perfectly with the cinnamon sugar topping.
Don’t Overbake: Pull the cookies out when the edges are set but centers still look slightly soft—they continue to firm up as they cool.

How to Serve Pumpkin Snickerdoodle Cookies Recipe

Pumpkin Snickerdoodle Cookies Recipe - Serving

Garnishes

I usually stick with the classic cinnamon sugar crust, but sometimes I sprinkle a tiny pinch of flaky sea salt on top right after baking. It sounds fancy, but that little salt hit makes the sweetness pop even more and balances the pumpkin spice beautifully.

Side Dishes

These cookies are fantastic alongside a hot cup of chai latte or pumpkin spice coffee. If you’re serving at a brunch or fall party, pairing with apple cider or a scoop of vanilla ice cream makes the dessert table shine.

Creative Ways to Present

I once stacked these cookies with layers of whipped cream and drizzled caramel sauce for a quick pumpkin snickerdoodle trifle at Thanksgiving—it was a huge hit! For gift-giving, I love wrapping small batches with rustic twine and including a little cinnamon stick as a garnish.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature—they stay perfectly soft for 3-4 days. If your kitchen is warm, pop the container in the fridge and bring the cookies back to room temp before serving for best flavor.

Freezing

These cookie dough balls freeze beautifully! I scoop them out onto a tray, freeze until firm, then transfer to a freezer-safe bag. When you want fresh cookies, bake them straight from frozen—just add a couple extra minutes to the bake time.

Reheating

To reheat, I pop the cookies in a warm (300°F) oven for 5 minutes or so. This refreshes their soft, chewy texture without drying them out. Microwaving works in a pinch, but I prefer the oven method for the best taste.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

I don’t recommend it because pumpkin pie filling is already sweetened and spiced, which can throw off both the texture and flavor of your cookies. Pure pumpkin puree keeps the flavor clean and lets you control the sugar and spice levels.
Why is cream of tartar used in this Pumpkin Snickerdoodle Cookies Recipe?

Cream of tartar gives snickerdoodles their classic tangy flavor and helps create that soft, chewy texture. It acts as an acidic component reacting with baking soda to give the right rise and texture.
Can I make these cookies vegan?

You can try substituting the butter with vegan margarine and swapping the egg yolk for a flax egg or other vegan egg replacer, but the texture will be a bit different. I’d recommend testing one batch to see how you like it.
How do I know when the cookies are done baking?

Look for set edges and slightly soft centers. They might look a little underbaked in the middle, but they’ll firm up as they cool. Overbaking results in dry, crumbly cookies, so it’s better to err on the side of slightly underdone.
Can I prepare the dough ahead of time?

Absolutely! You can prep the dough and keep it refrigerated for up to 24 hours before shaping and baking. This actually enhances the flavors, so it’s a great option if you want to bake fresh cookies the next day.

Final Thoughts

I can’t say enough good things about this Pumpkin Snickerdoodle Cookies Recipe—it’s become my go-to whenever I want that perfect balance of spice, sweetness, and softness all wrapped up in a cozy bite. These cookies are simple to make, delightfully satisfying, and always make my kitchen feel like fall has officially arrived. I hope you’ll try them soon and see why they’ve become such a beloved treat in my home. Happy baking, friend!