Pumpkin Snickerdoodles
These pumpkin snickerdoodles are what happens when a classic snickerdoodle gets dressed for fall! They’re soft and chewy with real pumpkin, plenty of warm spice, and a sparkly cinnamon-sugar coating. Even better, there’s no chilling required, so you can go from cookie craving to warm batch in no time!
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A Note from Kim
My Favorite Cookie Gets a Fall Makeover
Pumpkin snickerdoodles combine two things I love about fall baking: pumpkin and plenty of cinnamon sugar! Snickerdoodles are actually my favorite cookie, so adding pumpkin and warm fall spices felt like a must. I especially love their chewy texture and delicately crackled tops, not the cakey texture you sometimes get with pumpkin cookies. The secret to getting the best texture is removing the extra moisture from the pumpkin before mixing the dough.
If you love that classic cinnamon-sugar flavor as much as I do, you’ll also want to try my small batch snickerdoodle cookies. They’re perfect when you’re craving a warm homemade cookie but don’t need a full batch. This pumpkin version is the one I’ll be baking all fall long!
With love (and lots of good eats), 
My husband and kids love these cookies! They turn out so soft and moist every time, and the recipe is super easy to follow. I also love how there’s no need to chill the dough. Thanks for such a great recipe!
— Hannah
Ingredients You’ll Need
These pumpkin snickerdoodles are everything I want in a fall cookie! They’re packed with cozy pumpkin flavors and warm spices, rolled in cinnamon sugar, and have the perfect texture with soft, chewy centers and lightly crisp edges. Here’s what you’ll need to make this cookie recipe!
The full list of ingredients with measurements can be found in the printable recipe card below.
- Pumpkin purée: Use 100% pure pumpkin puree, not pumpkin pie filling. Blot it well with paper towels to remove excess moisture and keep the cookies chewy rather than cakey.
- All-purpose flour: Gives the cookies structure. For the best results, weigh the flour or use the spoon-and-level method so you don’t add too much.
- Cream of tartar + baking soda: The classic snickerdoodle combination for that signature texture, slight tang, and delicately crackled tops.
- Cinnamon + pumpkin pie spice: Adds plenty of warm fall flavor to both the cookie dough and cinnamon-sugar coating.
- Butter: Use unsalted butter softened to room temperature so it creams easily with the sugars.
- Brown sugar + granulated sugar: Brown sugar adds moisture and chewiness, while granulated sugar helps with spreading and gives these perfect crisp edges.
- Egg yolk: Adds richness and helps bind the dough without adding too much moisture.
- Vanilla extract: Rounds out the pumpkin and warm spice flavors.
- Cinnamon-sugar coating: A mix of sugar, cinnamon, and pumpkin pie spice gives the cookies their sweet, sparkly exterior and classic snickerdoodle finish.
Kim’s Recipe Tips
- Blot the pumpkin well: This is the key to chewy pumpkin cookies! Removing the extra moisture keeps them from turning soft and cakey. Keep blotting with new paper towels until it is completely dry.
- Measure the flour carefully: Too much flour can make the cookies dry. Weigh it for the most accurate measurement, or use the spoon-and-level method.
- Make your own pumpkin spice: Don’t have any on hand? Mix 1 teaspoon cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon nutmeg, and ⅛ teaspoon ground cloves or allspice. This makes exactly the 1½ teaspoons needed for the recipe!
- Don’t worry about dry-looking dough: Once the flour is added, the dough may look like it won’t come together. Keep mixing, then use your hands to work in any remaining flour if needed.
- Don’t overbake: Pull the cookies from the oven when the edges are set but the centers still look slightly soft. They’ll continue to set as they cool.
- Make ahead: You can prepare the cookie dough up to 48 hours in advance and store it tightly covered in the refrigerator. When ready to bake, let the dough sit at room temperature until soft enough to scoop, then roll in cinnamon sugar and bake as directed.
How to Make Pumpkin Snickerdoodles
Making these pumpkin snickerdoodles is simple, mix the dough, scoop it into balls, and give each one a generous roll in cinnamon sugar before baking. The best part? There’s no waiting around for the dough to chill! Once it’s mixed, they can go straight into the oven.
You’ll find the full printable instructions in the recipe card, but here’s a quick visual of the steps:
Step 1: Blot the pumpkin. Measure the pumpkin puree, then spread it over a few layers of paper towels. Gently blot with additional paper towels to remove as much excess moisture as possible. Set aside.
Step 2: Mix dry ingredients. In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
Step 3: Beat butter and sugars. In a large bowl, use a stand or hand mixer to beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes, until light and fluffy.
Step 4: Add egg yolk and vanilla. Beat in the egg yolk and vanilla. Add the blotted pumpkin and mix until well combined.
Step 5: Add flour mixture. Gradually add the dry ingredients to the wet ingredients and mix just until combined. The dough may look dry at first, but keep mixing. If needed, use your hands to work in any remaining flour until a soft dough forms.
Step 6: Mix cinnamon and sugar. In a small bowl, stir together the white sugar, cinnamon, and pumpkin pie spice.
Step 7: Roll cookie dough balls. Use a medium cookie scoop to portion about 1 1/2 tablespoons of dough. Roll into balls, then generously coat each ball in the cinnamon-sugar mixture.
Step 8: Place on cookie sheet. Place the balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Step 9: Bake. Place in oven and bake for 10–12 minutes, or until the edges are set and the centers still look slightly soft. Avoid overbaking for the best soft and chewy texture.
Step 10: Cool. Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
How to Store Pumpkin Snickerdoodle Cookies
- At room temperature: Store cooled leftover cookies in an airtight container for up to 5 days. Keep them tightly sealed to maintain their soft, chewy texture.
- In the freezer: Freeze baked cookies in a freezer-safe container or freezer bags for up to 3 months. Thaw at room temperature before enjoying.
- Freeze the dough: Scoop the dough into balls and freeze until firm, then transfer to a freezer-safe bag for up to 3 months. When ready to bake, remove the dough balls from the freezer, let sit for 30 minutes, preheat the oven, and then roll in the cinnamon-sugar topping.
More Favorite Cookies for Fall
If you try this pumpkin snickerdoodle recipe, let me know! Leave a comment and if you love it as much as my family, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Pumpkin Snickerdoodles
Ingredients
Pumpkin Snickerdoodle Dough
- 1/3 cup (80g) pumpkin puree
- 2 1/2 cups (312g) all-purpose flour, spooned and leveled
- 1 teaspoon cream of tartar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 2/3 cup (135g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
Cinnamon-Sugar Coating
- 1/3 cup (67g) granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon pumpkin pie spice
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Instructions
- Measure the 1/3 cup (80g) pumpkin puree, then spread it over a few layers of paper towels. Gently blot with additional paper towels to remove as much excess moisture as possible. Set aside.
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the 2 1/2 cups (312g) all-purpose flour, 1 teaspoon cream of tartar, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, and 1 teaspoon pumpkin pie spice. Set aside.
- In a large mixing bowl, beat the 3/4 cup (170g) unsalted butter, softened to room temperature, 2/3 cup (135g) packed light brown sugar, and 1/2 cup (100g) granulated sugar for 2–3 minutes, until light and fluffy.
- Beat in the 1 large egg yolk and 2 teaspoons vanilla extract. Add the blotted pumpkin and mix until well combined.
- Gradually add the dry ingredients and mix just until combined. Don’t worry if the dough looks dry. Once you add the flour, it may seem like there’s too much and the dough won’t come together. Keep mixing! If needed, turn off the mixer and use your hands to work in the remaining flour. It will come together into a soft cookie dough.
- In a small bowl, stir together the 1/3 cup (67g) granulated sugar, 2 teaspoons ground cinnamon, and 1/2 teaspoon pumpkin pie spice.
- Use a medium cookie scoop (#50, about 1 1/2 tablespoons) to portion the dough. Roll into balls, then generously coat each ball in the cinnamon-sugar mixture. Place about 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are set and the centers still look slightly soft. Avoid overbaking for the best soft and chewy texture.
- Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Blot the pumpkin well: This is important! Pumpkin adds a lot of moisture, and removing the excess helps give the cookies a chewy texture instead of a cakey one. Keep blotting with new paper towels until it is completely dry.
- Use pure pumpkin: Be sure to use 100% pumpkin puree, not pumpkin pie filling.
- Make your own pumpkin pie spice: Mix 1 teaspoon cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon nutmeg, and ⅛ teaspoon ground cloves. This makes exactly the 1½ teaspoons needed for the recipe!
- Don’t overbake: The centers may look slightly underdone when you pull the cookies from the oven. They’ll continue to set as they cool on the baking sheet.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies in an airtight freezer-safe container for up to 3 months. You can also freeze the portioned dough balls for up to 3 months. When ready to bake, remove the dough balls from the freezer, let sit for 30 minutes, preheat the oven, and then roll in the cinnamon-sugar topping.
Did you make this recipe?
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My husband and kids love these cookies! They turn out so soft and moist every time, and the recipe is super easy to follow. I also love how there’s no need to chill the dough. Thanks for such a great recipe!