Pumpkin Snickerdoodle Cookies are the ultimate cozy fall dessert! They’re thick, soft, perfectly chewy, and rolled in a sweet cinnamon-sugar coating that creates that classic snickerdoodle flavor with a delicious pumpkin twist. These cookies are ideal for Thanksgiving dessert tables, Halloween parties, bake sales, or simply enjoying with a warm cup of coffee on a crisp autumn morning.
If you’re searching for the best pumpkin snickerdoodle cookies recipe, you’ve found it! This easy homemade recipe comes together with simple pantry ingredients and fills your kitchen with the irresistible aroma of cinnamon, pumpkin spice, and vanilla.
Why You’ll Love These Pumpkin Snickerdoodle Cookies
- Soft and chewy texture
- Perfect balance of pumpkin and cinnamon
- Easy beginner-friendly recipe
- No mixer required
- Great for meal prep and freezing
- Perfect fall Pinterest recipe
- Family favorite holiday cookies
Ingredients
For the Cookies
- ½ cup unsalted butter, softened
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
Step 1
Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper.
Step 2
In a large bowl, cream together:
- Butter
- Brown sugar
- Granulated sugar
Mix until smooth.
Step 3
Add:
- Pumpkin puree
- Egg yolk
- Vanilla
Mix until fully combined.
Step 4
In another bowl whisk together:
- Flour
- Baking powder
- Baking soda
- Cream of tartar
- Pumpkin pie spice
- Cinnamon
- Salt
Slowly stir the dry ingredients into the wet ingredients until a soft cookie dough forms.
Step 5
In a small bowl combine the cinnamon and sugar for the coating.
Step 6
Scoop about 2 tablespoons of dough.
Roll each cookie generously in the cinnamon sugar mixture.
Step 7
Place cookies about 2 inches apart on prepared baking sheets.
Bake for 10–12 minutes.
The edges should be set while the centers still look slightly soft.
Step 8
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Tips for Perfect Pumpkin Snickerdoodle Cookies
- Blot the pumpkin puree with paper towels before mixing to remove excess moisture for thicker cookies.
- Don’t overbake—the cookies continue baking as they cool.
- Use real pumpkin puree, not pumpkin pie filling.
- Chill the dough for 20–30 minutes if it’s too soft to scoop.
Variations
White Chocolate Pumpkin Snickerdoodles
Fold in 1 cup white chocolate chips.
Maple Pumpkin Cookies
Add 1 teaspoon maple extract.
Cream Cheese Filled
Stuff each cookie with a small cube of cream cheese before baking.
Extra Spice
Add a pinch of cloves or nutmeg for even more fall flavor.
Storage
Store in an airtight container for up to 5 days.
Freeze baked cookies for up to 3 months.
Cookie dough can also be frozen before baking.
What to Serve With Pumpkin Snickerdoodle Cookies
- Hot coffee
- Chai latte
- Pumpkin spice latte
- Apple cider
- Vanilla ice cream
- Caramel drizzle
- Hot chocolate
Frequently Asked Questions
Can I use canned pumpkin?
Yes! Just make sure it’s 100% pumpkin puree, not pumpkin pie filling.
Why are my cookies cakey?
Too much pumpkin can make cookies fluffy. Blotting the pumpkin puree helps create a chewier texture.
Can I freeze the dough?
Absolutely! Roll the dough into balls (without the cinnamon sugar coating), freeze, then thaw slightly, coat, and bake.
Do these taste strongly like pumpkin?
No. They have a subtle pumpkin flavor with warm cinnamon and pumpkin spice taking center stage.
Nutrition Facts
Per cookie (recipe makes approximately 24 cookies)
- Calories: 145
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 95mg
- Carbohydrates: 23g
- Fiber: 1g
- Sugar: 11g
- Protein: 2g
Nutrition values are estimates and may vary depending on the specific ingredients used.
These soft and chewy Pumpkin Snickerdoodle Cookies are everything you love about classic snickerdoodles with a cozy fall twist! Made with real pumpkin puree, warm pumpkin pie spice, and rolled in a sweet cinnamon-sugar coating, these cookies are perfectly fluffy, flavorful, and easy to make. They’re the perfect treat for Thanksgiving, Halloween, bake sales, or any crisp autumn day. Make sure to save this post to bake the perfect fall cookies!
I hope you enjoyed learning about how to make these cozy Pumpkin Snickerdoodle Cookies! If you liked this one, you should check out my Cream Cheese Pumpkin Muffins recipe and the rest of my blog. If you have any questions, please contact me at: [email protected]