Pumpkin Snickerdoodles Cookies Recipe

These pumpkin snickerdoodles cookies take everything you already love about a classic snickerdoodle and give it a cozy fall makeover.

Soft, thick centers, a slightly crackled top, and that irresistible cinnamon sugar coating, but with real pumpkin puree and warm pumpkin pie spice folded right into the dough.

They come together in one bowl with no mixer required if you don’t want one, no chilling time, and they bake up in well under fifteen minutes.

If you’re already a fan of my Pumpkin Bread, you already know how good pumpkin and warm spices are together, and this cookie brings that same flavor into a chewy, hand held treat.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	11 minutes
Total Time	31 minutes
Servings	24 cookies
Difficulty Level	Easy

You might also enjoy: Pumpkin Chocolate Chip Cookies

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Why You’ll Love This Pumpkin Snickerdoodles Cookies Recipe

This isn’t a cakey pumpkin cookie that falls apart the second you pick it up.

Blotting the pumpkin puree before mixing keeps these cookies thick, soft, and chewy in the middle, with edges that hold their shape.

The cinnamon sugar coating gets a little crackly in the oven, giving every bite that classic snickerdoodle crunch on the outside.

Best of all, there’s no chilling time, so you can go from mixing bowl to cooling rack in about half an hour.

• One bowl dough that comes together in under 15 minutes
• No chilling required before baking
• Warm pumpkin pie spice and cinnamon in every bite
• Soft, thick, and chewy texture, never dry or crumbly
• Freezer friendly dough for baking a few at a time
• Naturally uses up leftover canned pumpkin puree

This pairs beautifully with a mug of my Pumpkin Spice Hot Chocolate on a chilly afternoon.

Ingredients

Every ingredient here is doing real work in this dough, from the pumpkin puree that keeps the cookies moist to the cream of tartar that gives snickerdoodles their signature tang.

Here’s exactly what you’ll need for one batch of pumpkin snickerdoodles cookies.

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1/2 cup granulated sugar, plus 1/4 cup for the coating
• 1/3 cup light brown sugar, packed
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1/2 cup pumpkin puree, blotted dry with paper towels
• 1 3/4 cups all purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon, for the dough
• 1 1/2 teaspoons ground cinnamon, for the coating

The same warm spice blend shows up in my Pumpkin Pie Spice if you’d rather mix your own from scratch.

Kitchen Equipment Needed

Nothing fancy is required here, but a couple of tools make the process faster and the results more consistent.

• Large mixing bowl
• Medium mixing bowl, for the dry ingredients
• Hand mixer or stand mixer
• Measuring cups and spoons
• Two large baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop, medium size, about 2 tablespoons
• Wire cooling rack

Read Also: Classic Sugar Cookies

Recommended Products for This Recipe

These are a few products I personally reach for whenever pumpkin snickerdoodles are on the menu at my house.

None of them are required, but each one solves a small pain point in this recipe.

1. OXO Good Grips Medium Cookie Scoop

This scoop is the reason every cookie in this batch bakes up the same size and shape.

Even portions mean even baking, so you won’t end up with some cookies burnt at the edges while others are still doughy in the middle.

Get it on Amazon

2. USA Pan Nonstick Baking Sheet

A heavy gauge baking sheet distributes heat evenly, which matters a lot for a cookie that relies on a quick, hot bake to set its edges while keeping the center soft.

Thin, flimsy sheets tend to warp and cause uneven browning.

Get it on Amazon

3. KitchenAid Hand Mixer

Creaming the butter and sugars properly is what gives these cookies their lift, and a good hand mixer does that in under a minute.

It also makes quick work of whisking the pumpkin and egg yolk into the batter smoothly.

Get it on Amazon

4. Rodelle Pumpkin Pie Spice

A well balanced, fresh pumpkin pie spice blend makes a noticeable difference in flavor compared to one that has been sitting in the back of the cabinet for years.

This one has a good ratio of cinnamon, ginger, nutmeg, and clove.

Get it on Amazon

5. Libby’s 100% Pure Pumpkin

Pure pumpkin puree, not pumpkin pie filling, is essential for the right texture and a clean pumpkin flavor.

This is the brand I keep stocked in my pantry every fall.

Get it on Amazon

This same scoop and baking sheet combo works wonderfully in Pumpkin Blondies too.

Step-by-Step Instructions: How to Make Pumpkin Snickerdoodles Cookies

Step 1: Blot the Pumpkin Puree

• Spread a layer of paper towels on a large plate.
• Scoop the pumpkin puree onto the paper towels and spread it into a thin, even layer.
• Lay another layer of paper towels on top and press gently to soak up excess moisture.
• Let it sit for 10 to 15 minutes while you prep the other ingredients. This step keeps the cookies from turning out too cakey or spreading too thin.

Step 2: Preheat the Oven and Prep Your Pans

• Preheat the oven to 375°F (190°C).
• Line two large baking sheets with parchment paper or silicone baking mats.
• Set the pans aside while you make the dough.

Step 3: Whisk the Dry Ingredients

• In a medium mixing bowl, whisk together the flour, cream of tartar, baking soda, salt, pumpkin pie spice, and the 1/2 teaspoon of ground cinnamon.
• Whisk for about 20 seconds until everything looks evenly combined and there are no streaks of baking soda.
• Set the bowl aside.

Step 4: Cream the Butter and Sugars

• In a large mixing bowl, beat the softened butter, 1/2 cup granulated sugar, and brown sugar together with a hand mixer on medium speed.
• Beat for 1 to 2 minutes, until the mixture is light, fluffy, and noticeably pale in color.
• Scrape down the sides of the bowl with a spatula halfway through.

Step 5: Add the Egg Yolk, Vanilla, and Pumpkin

• Add the egg yolk and vanilla extract to the creamed butter mixture.
• Beat on medium speed for about 30 seconds, until fully incorporated.
• Add the blotted pumpkin puree and mix until the batter is smooth and uniform in color, with no streaks of orange or yellow.

Step 6: Combine Wet and Dry Ingredients

• Add the dry ingredient mixture to the wet ingredients in two additions, mixing on low speed after each addition.
• Mix just until no dry streaks of flour remain. Overmixing at this stage can make the cookies tough, so stop as soon as the dough comes together.
• The dough will be soft and slightly sticky, similar to a thick cake batter that holds its shape.

Step 7: Make the Cinnamon Sugar Coating

• In a small bowl, stir together the 1/4 cup granulated sugar and 1 1/2 teaspoons ground cinnamon until evenly combined.
• Set the bowl next to your work area so it’s ready when you start rolling dough balls.

Step 8: Scoop, Roll, and Coat the Dough

• Using a medium cookie scoop, portion the dough into balls about 2 tablespoons each.
• Roll each portion briefly between your palms to smooth it into a round ball.
• Drop each ball into the cinnamon sugar mixture and roll it around until fully coated on all sides.

Step 9: Arrange and Bake

• Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
• Bake one sheet at a time on the middle oven rack for 10 to 12 minutes.
• The cookies are done when the edges look set and the tops are puffed and slightly cracked, but the centers still look a touch soft.

Step 10: Cool and Set

• Remove the baking sheet from the oven and let the cookies cool on the hot pan for 5 minutes. This gives them time to finish setting without overbaking.
• Transfer the cookies to a wire cooling rack to cool completely before storing.
• Repeat scooping and baking with the remaining dough, using a cool baking sheet each time.

I learned a lot of this pumpkin cookie technique while developing my Pumpkin Cheesecake Bars recipe last fall.

Tips for The Best Pumpkin Snickerdoodles Cookies

A few small details make the difference between a good batch of pumpkin snickerdoodles and a great one.

Keep these tips in mind as you bake, especially if this is your first time making a pumpkin version of the classic cookie.

• Do not skip blotting the pumpkin puree. It is the single biggest factor in getting a soft cookie instead of a cakey one.
• Use room temperature butter, not melted or cold, for the best texture when creaming with the sugars.
• Measure flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag, to avoid packing in too much flour.
• Bake one sheet at a time for the most even results, especially in ovens with hot spots.
• Slightly underbake the cookies and let them finish setting on the hot pan for the softest centers.
• Use fresh baking soda and cream of tartar, since both lose potency over time and affect how much the cookies puff.

The same trick of slightly underbaking applies to my Molasses Cookies for the chewiest possible texture.

Serving Suggestions

These cookies are perfectly happy on their own, but a few pairings turn them into more of an experience.

Here are some of my favorite ways to serve pumpkin snickerdoodles cookies.

• With a cold glass of milk for dunking
• Alongside a warm mug of chai or spiced coffee
• Sandwiched around a scoop of vanilla ice cream for an easy fall ice cream sandwich
• Crumbled over vanilla yogurt with a drizzle of honey
• As part of a fall cookie platter next to Pumpkin Spice Bread
• Packed into lunchboxes or care packages, since they hold up well at room temperature

Variations of Pumpkin Snickerdoodles Cookies

Once you have the base recipe down, it’s easy to switch things up depending on what you’re craving.

Here are a few variations worth trying.

• Stir in 1/2 cup white chocolate chips for a sweeter, more dessert-forward cookie
• Add 1/2 cup chopped toasted pecans for crunch
• Swap the pumpkin pie spice for a homemade blend if you prefer a stronger clove or ginger flavor
• Drizzle cooled cookies with a simple cream cheese glaze for a pumpkin roll inspired twist
• Make them into sandwich cookies with a maple buttercream filling
• Use brown butter instead of softened butter for a deeper, nuttier flavor

If you love the chip variation, you’ll also want to try my Pumpkin White Chocolate Chip Cookies next.

Storage and Reheating

These cookies store beautifully, which makes them a great make-ahead option for fall gatherings or holiday cookie boxes.

Here’s how to keep them fresh.

• Store baked cookies in an airtight container at room temperature for up to 5 days
• Layer cookies between sheets of parchment paper if stacking them to prevent the cinnamon sugar coating from sticking together
• Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months
• Freeze unbaked dough balls, already rolled in cinnamon sugar, for up to 3 months and bake straight from frozen, adding 1 to 2 extra minutes to the bake time
• To refresh a stored cookie, warm it in the microwave for 8 to 10 seconds to soften the center back up

You might also enjoy: Pumpkin Oatmeal Cream Pies

Nutritional Facts

These figures are an estimate per cookie, based on a batch of 24, and will vary depending on exact brands and portion sizes used.

• Calories: 130
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 20mg
• Sodium: 75mg
• Total Carbohydrates: 20g
• Sugars: 12g
• Protein: 1g
• Vitamin A: 20% DV

For a lighter option, try: Butter Pecan Cookies

Health Benefits of Key Ingredients

Pumpkin cookies are still a treat, but a few of the ingredients bring some genuine nutritional value along with their flavor.

Here’s a quick look at what a couple of the key ingredients offer.

• Pumpkin puree is rich in vitamin A and beta carotene, which support eye health and immune function
• Pumpkin also provides fiber, which helps slow digestion and supports fullness
• Cinnamon has natural antioxidant properties and has been studied for its effect on blood sugar regulation
• Cloves and ginger in pumpkin pie spice both have anti-inflammatory compounds
• Eggs contribute protein and choline, which supports brain health

This is the same warm spice blend that makes my Pumpkin Cream Cheese Crumb Cake so comforting.

FAQs About Pumpkin Snickerdoodles Cookies

1. Why are my pumpkin snickerdoodles cookies cakey instead of chewy?

This usually happens when the pumpkin puree still has too much moisture in it.

Blotting the puree with paper towels before mixing is the key step that keeps the texture soft and chewy rather than cake-like.

2. Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling already contains added sugar and spices, which will throw off both the flavor and the texture of the dough.

Always look for a can labeled pure pumpkin or 100% pumpkin puree.

3. Do I need to chill the dough before baking?

This recipe is designed to skip chilling entirely, since the blotted pumpkin keeps the dough from spreading too much.

You can bake straight after mixing and rolling the dough into balls.

4. Can I make these cookies without cream of tartar?

Cream of tartar is what gives snickerdoodles their signature slightly tangy flavor and helps with the puffed, cracked top.

You can leave it out in a pinch, but the cookies will taste more like a standard spiced sugar cookie than a true snickerdoodle.

5. How do I know when the cookies are done baking?

Look for set, lightly golden edges and a top that looks puffed with a few cracks starting to form.

The centers will still look slightly underbaked, which is exactly what you want for a soft cookie once it finishes cooling.

Conclusion

Pumpkin snickerdoodles cookies are one of those recipes that feels like fall the moment they hit the oven.

Warm spices, a soft chewy center, and that classic cinnamon sugar crunch make them hard to stop eating after just one.

I hope this batch finds its way onto your kitchen counter soon.

If you try this recipe, I would love to hear how it turned out. Leave a comment below or share a photo, and let me know if you tried any of the variations.

Recommended:

• Maple Glazed Apple Blondies
• Pumpkin Donut Holes
• Pumpkin Roll Cake
• Chocolate Chip Cookies
• Pumpkin Crescent Rolls