Pumpkin snickerdoodles are packed with fall flavor—think cinnamon, nutmeg, and just the right touch of pumpkin. They’re soft, pillowy, and coated in that classic snickerdoodle cinnamon-sugar crust. Plus, they’re easy to make, and you don’t need to chill the dough unless you want a thicker cookie. Whether you’re baking for a gathering or just a seasonal craving, these cookies are guaranteed to please.
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 ginger
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Pumpkin puree (not pumpkin pie filling)
Egg yolk
Vanilla extract
For the coating: granulated sugar and cinnamon
Directions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add pumpkin puree, egg yolk, and vanilla extract, and beat until well combined.
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
In a small bowl, mix the sugar and cinnamon for coating.
Scoop dough into tablespoon-sized balls, roll in cinnamon-sugar, and place on the baking sheet about 2 inches apart.
Gently flatten each ball slightly with the bottom of a glass.
Bake for 10–12 minutes, or until the edges are set and the centers look soft.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and timing
This recipe makes about 24 cookies. Preparation time: 15 minutes Bake time: 10–12 minutes Total time: 25–30 minutes
Variations
Add white chocolate chips or chopped pecans for extra texture and flavor.
Sprinkle with coarse sugar after baking for a bit of sparkle and crunch.
Mix in a bit of maple extract for a deeper fall flavor.
Use pumpkin pie spice instead of individual spices for convenience.
Make sandwich cookies by adding a layer of cream cheese frosting between two cookies.
Storage/Reheating
Store in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months—just thaw at room temperature. Microwave for 5–10 seconds to soften slightly before serving if desired.
FAQs
What makes snickerdoodles different from sugar cookies?
Snickerdoodles include cream of tartar, which gives them a slightly tangy flavor and chewy texture, and they are rolled in cinnamon sugar.
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling contains added sugar and spices—use pure pumpkin puree for accurate flavor and texture.
Do I need to chill the dough?
It’s optional. Chilling the dough for 30 minutes can help control spreading and result in thicker cookies.
Can I freeze the cookie dough?
Yes, scoop and roll the dough into balls, freeze on a tray, then store in a freezer bag. Bake from frozen, adding 1–2 minutes.
What if I don’t have cream of tartar?
You can substitute 1 teaspoon of lemon juice or vinegar for every ½ teaspoon of cream of tartar, but the texture will change slightly.
Can I make these cookies vegan?
Yes, use plant-based butter and an egg substitute like a flax egg or pumpkin-only version (increase pumpkin slightly).
How do I make the cookies softer?
Avoid overbaking, and store cookies in an airtight container with a slice of bread to retain moisture.
Can I double the recipe?
Absolutely—this recipe doubles well for a larger batch.
Do these cookies taste very pumpkiny?
The pumpkin flavor is mild and balanced by the cinnamon-sugar coating and warm spices.
Can I use homemade pumpkin puree?
Yes, just make sure it’s well-drained and smooth to match the consistency of canned puree.
Conclusion
Pumpkin snickerdoodles are the perfect blend of two favorites: the soft, cinnamon-coated snickerdoodle and the warm, spiced flavor of pumpkin. These cookies are easy to make, full of fall vibes, and absolutely irresistible. Bake a batch and enjoy a sweet bite of autumn, any time of year.
Pumpkin snickerdoodles are a soft, spiced twist on the classic cinnamon-sugar cookie. With pumpkin puree and warm autumn spices, these cookies are chewy, cozy, and perfect for fall baking or any time you want a comforting treat.
Author:Catherine
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:27 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar
1/2 cup pumpkin puree (not pumpkin pie filling)
1 large egg yolk
1 tsp vanilla extract
For coating: 1/4 cup granulated sugar + 1 tsp cinnamon
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt.
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add pumpkin puree, egg yolk, and vanilla extract. Beat until well combined.
Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
In a small bowl, combine the coating sugar and cinnamon.
Scoop dough into tablespoon-sized balls, roll in cinnamon sugar, and place on prepared baking sheet about 2 inches apart.
Gently flatten each ball slightly with the bottom of a glass.
Bake for 10–12 minutes, or until edges are set and centers look slightly underbaked.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add white chocolate chips or chopped pecans for texture.Use pumpkin pie spice instead of individual spices if preferred.Chill dough for thicker cookies (optional).Make sandwich cookies with cream cheese frosting between two cookies.Store with a slice of bread to keep cookies soft.
