Oh, how I wait all year for fall baking season! The moment the air turns crisp, my kitchen fills with the warm scents of cinnamon, nutmeg, and – my personal favorite – these pumpkin snickerdoodle cookies. After years of recipe testing (and several “flat cookie disasters” I won’t mention), I’ve perfected the ultimate version that’s soft in the center with that signature crackly cinnamon sugar crust.
These aren’t just any cookies – they’re my go-to for cozy weekends, holiday cookie swaps, and that 3pm slump when you need a little pumpkin spice pick-me-up. The secret? Real pumpkin puree (not pie filling!) and cream of tartar for that perfect chewy texture. Trust me, one bite of these spiced wonders will have you reaching for seconds before the first batch even cools!
Why You’ll Love These Pumpkin Snickerdoodle Cookies
These pumpkin snickerdoodle cookies are everything you want in a fall treat – and honestly, you might just bake them year-round once you try them! Here’s why they’re absolute magic:
- That perfect chewy texture – crisp edges with a soft, pillowy center thanks to cream of tartar (my grandma’s secret weapon!)
- Warm spices that hug your tastebuds – cinnamon and pumpkin pie spice make every bite taste like autumn in cookie form
- Impossibly easy to make – no fancy equipment needed, just a bowl and some serious cookie-dough-rolling enthusiasm
- The ultimate crowd-pleaser – I’ve brought these to every fall gathering since 2018 and they disappear faster than Halloween candy
Seriously, one whiff of these baking will have your whole house smelling like a pumpkin spice latte – but way better because, well, cookies.
Ingredients for Pumpkin Snickerdoodle Cookies
Now, let’s talk ingredients – because the right ones make all the difference between a good cookie and a “holy-wow-I-need-another-one-immediately” cookie. After burning through way too many batches (you’re welcome for taking those hits), here’s exactly what you’ll need:
- 2 1/2 cups all-purpose flour – spooned and leveled, please! We’re not packing it like brown sugar here
- 1 tsp baking soda – check the date on yours – old soda means flat cookies
- 2 tsp cream of tartar – this is what gives snickerdoodles their signature tang and chew
- 1/2 tsp salt – just enough to make all the flavors pop
- 1 tsp ground cinnamon – the backbone of our spice blend
- 1/2 tsp pumpkin pie spice – my secret is using Penzeys, but any good blend works
- 1 cup unsalted butter, softened – key word: softened, not melted! It should leave a slight dent when pressed
- 1 1/2 cups granulated sugar – for that classic sweet cookie base
- 1/2 cup pumpkin puree – packed into the measuring cup (and make sure it’s puree, not pie filling!)
- 1 large egg – room temperature helps everything blend smoothly
- 1 tsp vanilla extract – the real stuff, please, none of that imitation business
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar – this is your cookie’s sparkling jacket
- 1 tbsp ground cinnamon – because you can never have too much cinnamon in fall
Pro tip from my many kitchen experiments: measure your pumpkin puree by packing it into the measuring cup like brown sugar. Too much pumpkin makes sticky dough, too little loses that lovely pumpkin flavor. And for heaven’s sake – don’t skip the cream of tartar! That’s what makes these true snickerdoodles instead of just pumpkin sugar cookies.
How to Make Pumpkin Snickerdoodle Cookies
Alright, let’s get our hands dirty – or at least cinnamon-sugar coated! Making these pumpkin snickerdoodle cookies is easier than convincing yourself you’ll only eat one. Follow these steps and you’ll have perfect cookies every time.
Step 1: Prep Dry Ingredients
First things first – grab that big mixing bowl and whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and pumpkin pie spice. You want everything evenly distributed so every bite gets that warm spiced goodness.
Step 2: Cream Wet Ingredients
Now, the fun part! In another bowl (or your stand mixer if you’re feeling fancy), cream the softened butter and sugar together for a good 2-3 minutes until it’s light and fluffy. This is KEY for that perfect cookie texture! Then beat in the pumpkin puree, egg, and vanilla – just until combined. Don’t go wild with the mixer here or your cookies will be tough.
Step 3: Combine and Roll Dough
Time to bring it all together! Gradually add the dry ingredients to the wet, mixing on low speed until just combined – a few flour streaks are okay! Then mix that cinnamon sugar coating in a small bowl. Scoop the dough into 1-tablespoon balls (I use a cookie scoop because I’m messy) and roll each one lovingly in the cinnamon sugar until fully coated.
Step 4: Bake to Perfection
Place those gorgeous dough balls about 2 inches apart on your parchment-lined baking sheets (they’ll spread!) and give them a gentle flatten with your palm. Bake at 350°F for 10-12 minutes until the edges look set but the centers are still soft – they’ll firm up as they cool. Resist the urge to eat them immediately (okay, maybe just one while they’re warm).
Expert Tips for the Best Pumpkin Snickerdoodle Cookies
After burning more batches than I’d care to admit (and eating all my “mistakes”), I’ve learned a few tricks to make these pumpkin snickerdoodle cookies absolutely foolproof:
- Chill sticky dough for 30 minutes – if your dough feels too soft after mixing, a quick fridge break makes rolling way easier
- Parchment paper is non-negotiable – no more stuck cookies or messy pans to scrub (I learned this the hard way)
- Measure flour the right way – spoon it into your cup and level it off; packed flour equals dense, tough cookies
- Pull them when they look underdone – the edges should be set but centers still soft (they firm up perfectly as they cool)
- Let them rest on the pan – 5 minutes before transferring to a rack prevents cookie breakage heartbreak
Trust me – these little tweaks took my pumpkin snickerdoodle cookies from “pretty good” to “where-have-these-been-all-my-life” status!
Pumpkin Snickerdoodle Cookies Variations
These pumpkin snickerdoodle cookies are crazy good as-is, but sometimes I love mixing things up! Here are my favorite easy twists:
- Maple magic: Swap 1/4 cup sugar in the dough for pure maple syrup (reduce pumpkin by 1 tbsp to balance moisture)
- Nutty buddies: Fold in 1/2 cup chopped toasted pecans or walnuts for crunch
- Chocolate dreams: Add 1/3 cup white chocolate chips – they pair perfectly with pumpkin spice
- Cinnamon roll vibes: Mix 1/4 cup brown sugar into the coating for extra caramel notes
Just don’t tell Grandma I messed with her snickerdoodle formula!
Storing and Freezing Pumpkin Snickerdoodle Cookies
Here’s the good news – these pumpkin snickerdoodle cookies keep like champs! Store cooled cookies in an airtight container at room temp for up to 5 days (mine never last that long). For longer storage, you can freeze baked cookies for 2 months or freeze the dough balls (rolled in cinnamon sugar first!) for 3 months – just add 1-2 minutes to the bake time if baking from frozen. A quick 10-second microwave zap revives day-old cookies beautifully – not that you’ll have leftovers!
Pumpkin Snickerdoodle Cookies FAQs
Okay, let’s tackle those burning questions I get asked CONSTANTLY about these pumpkin snickerdoodle cookies (seriously, my sister texts me weekly with these)! Here’s everything you need to know:
Can I use pumpkin pie filling instead of puree?
Oh honey, no! Pumpkin pie filling already has spices and sweeteners added – it’ll throw off our perfect balance. Stick with 100% pure pumpkin puree (Libby’s is my go-to). I learned this lesson the hard way when my cookies came out weirdly orange and way too sweet!
Ah, the dreaded pancake cookies! This usually happens for three reasons: 1) Your butter was too soft/melted (it should leave a slight dent when pressed), 2) You didn’t use cream of tartar (that’s our texture magic!), or 3) Your baking soda is old (check that expiration date!). Next time, try chilling sticky dough for 30 minutes before baking.
Can I make these gluten-free?
Absolutely! I’ve had great results swapping in a 1:1 gluten-free flour blend (Bob’s Red Mill works well). Just know the texture will be slightly more delicate. And maybe bake a test cookie first to check the spread – gluten-free flours sometimes behave differently.
Two secrets: 1) Don’t overbake them (pull them when centers look underdone) and 2) Store them with a slice of bread in the container – the cookies absorb the moisture and stay crazy soft for days! My grandma taught me this trick and it’s pure gold.
Eek! That’s usually from expired baking soda or too much cream of tartar (yes, there is such a thing!). Double-check your measurements – exactly 2 teaspoons cream of tartar is perfect. And if your spices have been sitting around since last Thanksgiving… time for fresh ones!
Nutritional Information
Now, let me be upfront – I’m a cookie baker, not a nutritionist! These pumpkin snickerdoodle cookies are absolutely meant to be enjoyed as an indulgence (because life’s too short for bland desserts). The exact nutritional values will vary depending on your specific ingredients and how generous you are with that cinnamon sugar coating!
As a general heads up, each cookie contains roughly around 140 calories – but honestly, who stops at just one? All my recipe testing has proven these are impossible to resist fresh from the oven. The pumpkin adds some vitamin A, and cinnamon’s great for you… which totally justifies seconds, right?
Remember, homemade treats are all about balance and joy. So bake these with love, share them with people you care about, and don’t sweat the small stuff – especially when there’s cinnamon sugar involved!
35 Pumpkin Snickerdoodle Cookies That Taste Like Fall Magic
Soft and chewy pumpkin snickerdoodle cookies with a hint of cinnamon and pumpkin spice. Perfect for fall baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1 tbsp ground cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk flour, baking soda, cream of tartar, salt, cinnamon, and pumpkin pie spice.
- In another bowl, cream butter and sugar until light. Add pumpkin, egg, and vanilla. Mix well.
- Gradually add dry ingredients to wet ingredients. Mix until combined.
- In a small bowl, mix 1/4 cup sugar and 1 tbsp cinnamon for rolling.
- Scoop dough into balls (about 1 tbsp each). Roll each in cinnamon sugar.
- Place dough balls on baking sheets, 2 inches apart. Flatten slightly.
- Bake for 10-12 minutes or until edges are set. Cool on sheets for 5 minutes, then transfer to a wire rack.
Notes
- Do not overbake—cookies will firm up as they cool.
- Store in an airtight container for up to 5 days.
- Dough can be refrigerated for 1 hour if too sticky.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
