There’s something truly magical about baking during fall. The comforting aroma of cinnamon, nutmeg, and pumpkin spice filling your kitchen feels like a warm hug on a crisp autumn day. These Pumpkin Snickerdoodle Cookies capture that cozy autumn spirit. Soft, chewy, and full of flavor, they’re the ultimate treat for pumpkin lovers who crave a seasonal twist on the classic snickerdoodle.
This cookie combines the tender, melt-in-your-mouth texture of traditional snickerdoodles with the rich pumpkin flavor we all adore this time of year. A hint of brown butter adds a deep, nutty undertone that elevates these cookies beyond ordinary fall treats. The cinnamon-sugar coating gives every bite that familiar snickerdoodle warmth we remember from childhood. They’re slightly crisp on the edges and deliciously chewy in the center—exactly how a perfect fall cookie should be.
Whether you’re baking a batch to share with family, preparing a cozy dessert for guests, or simply treating yourself with a cup of coffee, these cookies bring instant comfort and joy. The best part? They’re easy to make, require no chill time, and fill your home with the irresistible scent of fall spices. So preheat your oven, grab your whisk, and let’s bake some deliciously chewy Pumpkin Snickerdoodle Cookies that everyone will fall in love with!
Why You’ll Love These Pumpkin Snickerdoodles
Soft and Chewy Texture: Perfectly balanced between tender and chewy, every bite melts in your mouth. The combination of pumpkin puree and melted butter creates that signature soft center while the edges get just the right amount of crispness.
Easy to Make: Skip the refrigeration step entirely—simply combine ingredients, shape, and pop them in the oven. Unlike many cookie recipes that demand hours of refrigeration, this no-chill option means you can go from craving to eating in under 30 minutes.
Full of Fall Flavor: Pumpkin puree, cinnamon, nutmeg, and pumpkin pie spice bring warm seasonal notes. The pumpkin flavor shines through without being overwhelming, complemented beautifully by the warm spices.
Family Favorite: Loved by kids and adults alike, these cookies make any fall gathering sweeter. Children love rolling the dough balls in cinnamon sugar, making this a fun recipe to bake together.
Customizable: Add white chocolate chips, brown butter, or extra cinnamon sugar for your own twist. This recipe is incredibly versatile and turns out amazing either way.
Freezer-Friendly: Make a double batch and freeze cookie dough balls for up to three months. Future you will thank present you when you can pull out fresh cookies anytime.
Ingredients
For the Cookie Dough:
- 2¾ cups all-purpose flour
- 1½ tsp cream of tartar
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp nutmeg
- 1 tsp pumpkin pie spice
- ¾ cup unsalted butter, melted and slightly cooled
- ¾ cup brown sugar (packed)
- ½ cup granulated sugar
- ⅓ cup pumpkin puree (pure pumpkin, not pie filling)
- 1 large egg yolk, room temperature
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1½ tsp ground cinnamon
Optional add-ins: For extra flavor, fold in ½ cup of white chocolate chips or chopped pecans
Understanding Key Ingredients
Cream of Tartar: This is the secret ingredient that gives classic snickerdoodles their signature tangy flavor and chewy texture. If you’re wondering about making snickerdoodles without cream of tartar, you can substitute with baking powder, but the flavor won’t be quite the same.
Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling. The difference is crucial. Store-bought pie filling already has sweeteners and seasonings mixed in, which will mess up the measurements and flavors. Make sure to measure it accurately—too much can make your cookies cakey instead of chewy.
Melted Butter: Creates a denser, chewier cookie. For an upgrade, try brown butter. The nutty, caramelized notes add incredible depth to the pumpkin flavor.
Brown Sugar: The molasses adds moisture and a subtle caramel flavor that pairs perfectly with pumpkin spice. It also helps keep these cookies soft for days.
Step-by-Step Instructions
Step 1: Prepare Your Oven
Set your oven temperature to 350°F (175°C). Cover two baking sheets with parchment paper for easy cleanup.
Step 2: Mix Wet Ingredients
Grab a large bowl and combine the melted butter with both sugars, whisking vigorously until the mixture becomes silky smooth. Blend in the pumpkin puree, egg yolk, and vanilla extract, continuing to whisk until everything is uniformly incorporated.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. This step guarantees your leavening agents and spices are spread uniformly throughout.
Step 4: Form the Dough
Using a spatula, slowly incorporate the dry ingredients into the wet mixture. Fold gently until a soft cookie dough forms. Stop mixing the moment flour streaks disappear. Overmixing develops gluten, which can make your cookies tough and cakey.
Step 5: Prepare the Coating
Combine the cinnamon and sugar in a small bowl to create your coating mixture. This sweet-spiced blend gives these cookies their classic snickerdoodle appearance.
Step 6: Shape and Coat
Measure approximately 1.5 tablespoons of dough with a cookie scoop. Roll it between your palms to form a smooth ball, then roll each ball in the cinnamon-sugar mixture until fully coated.
Step 7: Arrange and Flatten
Arrange the dough balls on your prepared baking sheet, spacing them roughly 2 inches apart. Lightly flatten the tops with your palm or the bottom of a glass. This helps them spread evenly.
Step 8: Bake to Perfection
Slide your baking sheet into the oven and bake for 10–12 minutes, watching for lightly golden edges. The centers should still look soft and slightly underbaked. Residual heat from the pan will finish cooking them once removed from the oven.
Step 9: Cool Properly
Give your cookies a 5-minute resting period on the pan before transferring them. After this brief rest, transfer to a wire rack where they’ll cool completely. They’ll firm up as they cool but maintain that chewy texture in the center.
Pro Tips and Variations
No-Chill Option: This snickerdoodle recipe doesn’t require chilling, which is a huge time-saver. However, if you want thicker, taller cookies that spread less, chill the dough for 30 minutes before scooping and baking.
Brown Butter Upgrade: Use browned butter instead of regular melted butter for a deeper, nuttier flavor. To brown butter, melt it in a saucepan over medium heat, swirling occasionally, until it turns golden and smells nutty. Let it cool before using.
Extra Cinnamon: For more spice, increase cinnamon in both the cookie dough and coating. Some people love a super spicy cookie, so feel free to add an extra ½ teaspoon.
White Chocolate Chips: Mix in ½ cup for a creamy contrast that complements the pumpkin flavor perfectly. They add little pockets of sweetness that balance the spiced cookie beautifully.
Make Ahead: Freeze cookie dough balls for up to 3 months. Place them on a baking sheet until they’re completely frozen solid, then move to a freezer bag. Bake directly from frozen by adding 1–2 minutes to baking time.
Avoid Excess Moisture: Measure pumpkin puree accurately to prevent cakey texture. If your pumpkin seems particularly watery, pat it with a paper towel before measuring.
Use a Cookie Scoop: A 1.5 tablespoon cookie scoop ensures all your cookies are the same size, which means they bake evenly.
Troubleshooting Common Issues
Cookies spreading too much? Your butter might have been too hot. Make sure melted butter is cooled to room temperature before mixing.
Cookies turning out cakey? Too much pumpkin puree or overmixing the dough can cause this. Measure carefully and mix just until combined.
Cookies not holding their shape? If your dough is too warm, chill it for 20-30 minutes before baking.
Missing that snickerdoodle tang? Make sure you’re using cream of tartar—it’s essential for that signature flavor.
Serving Suggestions
Serve these pumpkin snickerdoodles warm with a glass of cold milk, a pumpkin spice latte, or hot apple cider. They pair wonderfully with fall recipes and seasonal beverages, making them perfect for autumn gatherings.
These cookies make thoughtful fall gifts. Stack a few in a clear bag tied with a ribbon for a homemade touch. These cookies hold their shape well and stay fresh in a sealed container, making them ideal for gifting or storing.
For dessert lovers, get creative. Crumble a few over vanilla ice cream for a deconstructed cookie sundae. Or sandwich them with cream cheese frosting for a decadent fall treat. They also look beautiful on holiday cookie platters next to chocolate chip cookies and snickerdoodle blondies.
Storage Tips
Room Temperature: Store cookies in a sealed container on your counter for up to 5 days. To maintain extra softness, tuck a slice of bread into the container—it releases moisture that keeps cookies soft.
Freezing Baked Cookies: Let them cool entirely before placing in a freezer-safe container for up to 2 months. Thaw at room temperature for about 30 minutes.
Freezing Cookie Dough: Scoop balls of dough and place them on a baking sheet until they’re completely frozen, then move to a freezer bag. Bake fresh cookies anytime without making a full batch.
Conclusion
These Pumpkin Snickerdoodle Cookies are the essence of cozy baking. Soft, chewy, and filled with the sweet spice of fall, they’re easy, reliable, and always a crowd-pleaser. Every bite combines the nostalgic charm of classic snickerdoodles with a touch of pumpkin perfection.
The beauty of this recipe is how it brings together the best of both worlds—the familiar comfort of a chewy snickerdoodle cookie and the seasonal joy of pumpkin spice flavor. It’s a recipe that beginners can master easily while still impressing experienced bakers.
Whether you’re baking for a weekend treat, a holiday dessert table, or just because you’re craving something sweet and seasonal, this pumpkin snickerdoodle recipe will instantly become a seasonal favorite. The combination of pumpkin puree, warm spices, and that signature cinnamon sugar coating makes these the best pumpkin cookies you’ll bake this season.
Frequently Asked Questions
Q1: Can I make these cookies without cream of tartar?
Yes, but you’ll lose the signature tang that makes snickerdoodles special. Replace the 1½ tsp of cream of tartar with ½ tsp baking powder for a similar texture. The flavor will be more like a regular cinnamon sugar cookie.
Q2: Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling includes extra sugars and pre-mixed spices that will disrupt the recipe’s balance. Always use pure pumpkin for best results. Check the can carefully—it should only contain pumpkin.
Q3: How do I store these cookies?
Store your cookies in a sealed container on your counter for up to 5 days. To maintain extra softness, tuck a slice of bread into the container. Alternatively, freeze baked cookies for extended storage up to 2 months.
Q4: Why are my cookies cakey instead of chewy?
Excess pumpkin puree can add too much moisture. Measure accurately and avoid overmixing the dough. Also, check your baking time—overbaking makes cookies more cake-like.
Q5: Can I double this recipe?
Absolutely! You can easily make a double batch—perfect for gifting, freezing, or feeding a crowd. This recipe when I make it in larger quantities still works beautifully.
Q6: What’s the difference between these and chocolate chip cookies?
These pumpkin snickerdoodles have a completely different flavor profile. While chocolate chip cookies rely on butter, sugar, and chocolate for flavor, these get their character from pumpkin, warm spices, and tangy cream of tartar. The texture is also softer and more tender.
Q7: Can I add other mix-ins?
Definitely! Chopped pecans or walnuts add a nice crunch. Butterscotch chips complement the pumpkin flavor. Just keep mix-ins to about ½ cup so they don’t overwhelm the dough.
Q8: How do I know when the cookies are done?
The edges should be lightly golden and set, but the centers should still look soft and slightly underbaked. Residual heat from the pan will finish the baking process once you pull them out.