Name: Pumpkin Snickerdoodle Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 17 min
Cuisine: American
Ingredients: ½ cup (113 g) unsalted butter, melted and cooled for at least 10 minutes; ½ cup (100 g) sugar; ⅓ cup (70 g) light brown sugar, tightly packed; ¼ cup (73 g) pumpkin puree; 1 large egg yolk; ¾ teaspoon vanilla extract; 1 ½ cups (190 g) all-purpose (plain) flour; 1 ½ teaspoons pumpkin pie spice; ½ teaspoon baking soda; ¼ teaspoon cream of tartar; ½ teaspoon salt; ¼ cup (50 g) sugar; 2 teaspoons ground cinnamon

If you’re looking for a cozy fall treat that marries the warm spices of cinnamon with the comforting, rich flavor of pumpkin, then I have just the thing for you: a Pumpkin Snickerdoodle Cookies Recipe that I absolutely love. When I first tried this recipe, I was blown away by how soft and tender the cookies turned out—plus, they have that delightful cinnamon-sugar crust that makes every bite feel like a warm hug. Stick around, because you’re going to adore how easy and satisfying these are to bake!

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Why You’ll Love This Recipe

Soft & Chewy Texture: These cookies are perfectly tender, thanks to the pumpkin puree adding moisture and depth.
Simple Ingredients: You probably have most of these pantry staples at home already.
Deliciously Spiced: Pumpkin pie spice blends into the dough for that seasonal spice kick you crave.
Fun and Fast to Make: With just a bit of chilling time, this recipe is great for a quick fall dessert fix.

The image shows two soft, round cookies stacked on a silver cooling rack over a deep purple cloth, all set on a white marbled surface. The top cookie has a bite taken from it, revealing a light orange-yellow interior with a soft, cakey texture. Both cookies have a cracked surface speckled with dark cinnamon-like powder and a sandy sugary texture that makes them look warm and fresh. In the blurred background, there are more similar cookies and a small orange pumpkin visible. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Snickerdoodle Cookies, fall pumpkin cookies, cinnamon sugar cookies, easy pumpkin cookie recipe, soft pumpkin cookies

Ingredients You’ll Need

Every ingredient in this Pumpkin Snickerdoodle Cookies Recipe plays a crucial role in balancing moisture, flavor, and that signature snickerdoodle tang. I always recommend using fresh pumpkin puree and good-quality butter to get the best results.

Flat lay of a small white ceramic bowl of melted golden butter, a heap of white granulated sugar, a mound of light brown sugar, a small white bowl filled with smooth orange pumpkin puree, one whole uncracked brown egg, a small white bowl of clear vanilla extract, a simple white ceramic bowl overflowing with pale all-purpose flour, a small white bowl containing warm-hued pumpkin pie spice powder, a small white bowl with white baking soda powder, a tiny white bowl of white cream of tartar powder, a small white bowl of fine white salt crystals, a small white bowl of white granulated sugar, and a small white bowl filled with reddish-brown ground cinnamon arranged with perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Snickerdoodle Cookies, fall pumpkin cookies, cinnamon sugar cookies, easy pumpkin cookie recipe, soft pumpkin cookies

Unsalted butter: Melted and slightly cooled so it blends smoothly without cooking the egg yolk.
Sugar: Adds just the right amount of sweetness and helps create that crispy cookie edge.
Light brown sugar: Brings a lovely molasses undertone that complements the pumpkin perfectly.
Pumpkin puree: Stick to pure pumpkin, not pie filling, for the best texture and flavor control.
Egg yolk: This extra fat gives the cookies their tender, chewy crumb.
Vanilla extract: Enhances the cookie’s natural sweetness and rounds out the spices.
All-purpose flour: Provides structure without making the cookies tough.
Pumpkin pie spice: This blend is essential — it’s what makes these cookies unmistakably fall!
Baking soda: Helps the cookies rise just enough without spreading too much.
Cream of tartar: A classic snickerdoodle secret ingredient that creates a slight tang and chewiness.
Salt: Balances the sweetness and enhances flavor complexity.
Sugar (for topping): Combined with cinnamon to coat the cookies in that trademark snickerdoodle crust.
Ground cinnamon (for topping): Adds a fragrant, spicy perk to every bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Pumpkin Snickerdoodle Cookies Recipe is! Over time, I’ve played around with a few tweaks that make these cookies feel fresh every time I bake them—feel free to customize based on what you love or what you have on hand.

Add-ins: My family goes crazy when I toss in white chocolate chips or chopped pecans for an extra texture punch.
Spice level: If you prefer a bolder spice flavor, try increasing the pumpkin pie spice by a half teaspoon.
Gluten-free: Swap the all-purpose flour for a gluten-free blend—you might want to chill the dough a little longer to prevent spreading.
Vegan version: Replace butter with a plant-based alternative and the egg yolk with a flax egg to make it vegan-friendly.

How to Make Pumpkin Snickerdoodle Cookies Recipe

Step 1: Mix Your Wet Ingredients

Start by blending your melted (but not hot!) butter with the granulated sugar and light brown sugar. Stir it up until everything’s combined well for that perfectly sweet base. Then add in your pumpkin puree and mix again. The pumpkin adds moisture and a subtle, earthy sweetness that’s key in this cookie. Next, stir in the egg yolk and vanilla extract. I’ve learned that using just the yolk, rather than the whole egg, helps these cookies stay soft without becoming cakey.

Step 2: Whisk Your Dry Ingredients

In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, cream of tartar, and salt. This not only makes sure everything is evenly distributed, but also helps the dough come together more smoothly. Incorporating your spices here means the flavor will be perfectly balanced throughout the cookie.

Step 3: Combine Dough and Chill

Gradually stir the dry ingredients into your wet pumpkin mixture until just combined. Be gentle here—you don’t want to overmix, or these cookies might get tough. Once your dough comes together, cover it tightly with plastic wrap and chill it in the fridge for at least 45 minutes. I discovered this chilling step is crucial because it helps the dough firm up and keeps your cookies from spreading out too thin during baking.

Step 4: Prep and Roll in Cinnamon Sugar

While your dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Whisk together the cinnamon and sugar for the classic snickerdoodle coating. When your dough is chilled, scoop out approximately 1½ tablespoon-sized balls. Roll them smooth between your hands (I like to use slightly damp palms so the dough doesn’t stick), then generously roll them in the cinnamon-sugar mix before placing them spaced at least 2 inches apart on the parchment-lined sheet.

Step 5: Bake and Cool

Bake your cookies for about 10-12 minutes until they’re set but still soft in the centers. As tempting as it is, don’t overbake! You want to catch them just as they finish cooking to maintain that melt-in-your-mouth texture. Let the cookies cool completely on the baking sheet before moving to a wire rack or serving—this helps them set perfectly without breaking apart.

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Pro Tips for Making Pumpkin Snickerdoodle Cookies Recipe

Use Pure Pumpkin: I made the mistake of using pumpkin pie filling once, and the added sugar threw off the dough’s balance.
Don’t Skip Chilling: Chilling the dough keeps your cookies from spreading too thin, making the texture spot on.
Even Scoop Sizes: I grab a cookie scoop to get those perfectly uniform cookies that bake evenly every time.
Cool Before Removing: Let them cool on the sheet—moving them too early can cause them to fall apart.

How to Serve Pumpkin Snickerdoodle Cookies Recipe

Pumpkin Snickerdoodle Cookies Recipe - Serving

Garnishes

I usually keep it simple for garnishing—just that perfect cinnamon sugar coating gives these cookies plenty of charm. If I’m feeling fancy, I sprinkle a little flaky sea salt on top right after baking to balance the sweetness. Sometimes, a light dusting of powdered sugar makes them extra pretty for a get-together.

Side Dishes

These cookies pair wonderfully with a big cup of hot apple cider or a creamy spiced latte. I also love serving them alongside a scoop of vanilla ice cream or some whipped cinnamon cream for a dessert that really wows.

Creative Ways to Present

For holiday parties, I like to stack these cookies in a pretty glass jar tied with a ribbon—makes a perfect gift! You can also arrange them on a rustic wooden board with small bowls of dips like pumpkin butter or caramel sauce for an interactive dessert spread that everyone enjoys.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 4 days—perfectly retaining softness. If you want to keep them fresh longer, I place a slice of bread in the container to help maintain moisture, which is a trick I learned from my grandma!

Freezing

You can freeze baked cookies by wrapping them individually in plastic wrap and placing in a freezer-safe bag. I usually freeze my cookie dough balls too, so I can bake fresh batches anytime—I just pop them in the oven right from the freezer, adding an extra minute or two to bake time.

Reheating

To reheat, I like to warm cookies in a slightly preheated oven (around 300°F) for 5 minutes to bring back their soft texture without drying them out. A quick zap in the microwave works too if you’re in a hurry, but watch closely to avoid overheating.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin puree?

It’s best to stick with pure pumpkin puree because pumpkin pie filling contains added sugars and spices, which can throw off the sweetness and moisture balance in the cookies, potentially making them too sweet or changing the texture.
Why is cream of tartar used in this Pumpkin Snickerdoodle Cookies Recipe?

Cream of tartar is a classic ingredient in snickerdoodles that gives them a subtle tangy flavor and chewy texture, helping to set them apart from other cinnamon sugar cookies.
How long do pumpkin snickerdoodle cookies stay fresh?

When stored in an airtight container at room temperature, these cookies stay soft and fresh for about 4 days. Adding a slice of bread to the container helps retain moisture and keeps them soft longer.
Can I make this recipe vegan?

Yes! Substitute the butter with a plant-based margarine and replace the egg yolk with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, chilled for 10 minutes) for a vegan-friendly twist.

Final Thoughts

This Pumpkin Snickerdoodle Cookies Recipe is one of those comforting fall classics that feels like a warm kitchen in a bite. I keep coming back to it year after year because it’s so simple and endlessly delicious—plus, the cinnamon sugar coating gives these cookies a perfect inviting sparkle. If you want to fill your home with the scent of autumn and enjoy a cookie that’s tender, spicy, and sweet all at once, you’ve got to try this recipe. Trust me, your family and friends will ask you to make it again and again!