Pumpkin snickerdoodles are incredibly soft, thanks to the addition of pumpkin puree, and packed with spiced flavor from cinnamon, nutmeg, and cloves. The cookies are rolled in cinnamon sugar before baking, giving them a crackly, sweet coating. They’re easy to make, require no chilling time, and stay soft for days. Whether you’re baking for a fall event or just want a seasonal treat, these cookies are a guaranteed crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Cream of tartar
Ground cinnamon
Ground nutmeg
Ground cloves
Salt
Unsalted butter
Granulated sugar
Brown sugar
Pumpkin puree
Egg yolk
Vanilla extract
For the cinnamon-sugar coating:
Granulated sugar
Ground cinnamon
Directions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cream of tartar, spices, and salt.
Cream the butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add wet ingredients: Mix in pumpkin puree, egg yolk, and vanilla extract until smooth.
Combine: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Make the cinnamon-sugar coating: In a small bowl, stir together granulated sugar and cinnamon.
Shape the cookies: Scoop dough into tablespoon-sized balls, roll each ball in the cinnamon sugar, and place on the prepared baking sheets.
Bake: Bake for 10–12 minutes, or until the edges are set and the centers are soft but no longer wet.
Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and timing
Makes about 24 cookies. Prep time: 15 minutes Cook time: 10–12 minutes Total time: 25–30 minutes
Variations
Stuffed version: Place a small dollop of cream cheese filling inside each dough ball before baking.
Chocolate chip: Add mini chocolate chips for a pumpkin-chocolate combo.
Maple glaze: Drizzle with maple glaze for extra fall flavor.
Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Extra spice: Increase cinnamon, nutmeg, or add a pinch of allspice for bolder spice.
Crunchy: Bake an extra 1–2 minutes for slightly crisp edges.
Vegan: Use plant-based butter and an egg replacer.
Sugar swap: Use coconut sugar or maple sugar in place of granulated for a different depth of flavor.
No cream of tartar: Substitute with baking powder if needed (use 2 tsp baking powder instead of baking soda and cream of tartar).
Pumpkin spice blend: Replace individual spices with a premade pumpkin pie spice blend.
Storage/Reheating
Store pumpkin snickerdoodles in an airtight container at room temperature for up to 5 days. They stay soft and chewy for days. For longer storage, freeze baked cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in a 300°F oven for 3–5 minutes to refresh. You can also freeze the raw dough balls and bake from frozen, adding an extra 1–2 minutes to the baking time.
FAQs
Why are my pumpkin snickerdoodles cakey?
Pumpkin adds moisture, which can make the cookies cakier. To keep them chewy, don’t overmix the dough and use just the egg yolk, not the whole egg.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices, which will throw off the flavor and texture. Use pure pumpkin puree.
Why use cream of tartar?
Cream of tartar adds that signature tang and chewiness to snickerdoodles. It also reacts with baking soda for leavening.
Can I make the dough ahead of time?
Yes, the dough can be made ahead and refrigerated for up to 2 days. Let it soften slightly before scooping and baking.
Do I have to roll the cookies in cinnamon sugar?
It’s traditional for snickerdoodles and gives them their iconic flavor and texture, but you can skip it or try a spiced sugar mix.
How do I make the cookies flatter?
Slightly flatten the dough balls before baking, or reduce the flour slightly for thinner cookies.
Can I double the recipe?
Yes, this recipe doubles well if you need a larger batch for events or gifting.
What makes snickerdoodles different from sugar cookies?
Snickerdoodles include cream of tartar and are rolled in cinnamon sugar, which gives them a tangy taste and signature texture.
Are these cookies freezer-friendly?
Absolutely. Both the dough and the baked cookies freeze well for long-term storage.
Can I add nuts or other mix-ins?
Yes, chopped pecans or walnuts can be mixed into the dough for a nutty crunch.
Conclusion
Pumpkin snickerdoodles are a cozy, spiced treat that combines two classic favorites into one irresistible cookie. Soft, chewy, and full of fall flavor, they’re perfect for autumn baking or anytime you’re craving a little pumpkin spice. Easy to make and even easier to love, these cookies are sure to become a seasonal staple.
Pumpkin snickerdoodles are soft, chewy cookies that blend the cozy flavors of pumpkin and warm spices with the classic cinnamon-sugar coating of traditional snickerdoodles. A perfect fall treat that stays soft for days.
Author:Catherine
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:30 minutes
Yield:24 cookies
Category:Cookies
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp cream of tartar
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar
1/2 cup pumpkin puree
1 large egg yolk
1 tsp vanilla extract
1/4 cup granulated sugar (for coating)
1 tsp ground cinnamon (for coating)
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, cloves, and salt.
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Mix in pumpkin puree, egg yolk, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and mix just until combined.
In a small bowl, mix the granulated sugar and cinnamon for the coating.
Scoop dough into tablespoon-sized balls, roll each ball in the cinnamon sugar mixture, and place on prepared baking sheets.
Bake for 10–12 minutes, or until edges are set and centers look soft but not wet.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Do not overmix the dough to keep the cookies chewy, not cakey.Use pure pumpkin puree, not pumpkin pie filling.Cookies can be frozen baked or unbaked for long-term storage.Slightly flatten dough balls before baking for a thinner cookie.Recipe can be doubled for larger batches.
