If you love the warm cinnamon-sugar flavor of classic snickerdoodles and can’t get enough pumpkin in the fall, these Pumpkin Snickerdoodle Cookies are a must-try! They combine the chewy texture of a snickerdoodle with the cozy flavors of pumpkin pie—plus a hint of tang from cream of tartar and a rich, buttery base.
These cookies are soft in the center, slightly crisp on the edges, and coated in a sweet cinnamon-sugar mixture that adds the perfect finish. Whether you’re baking for Halloween, Thanksgiving, or just craving pumpkin spice, this cookie delivers delicious fall flavor in every bite.
Ingredients:
For the Cookies:
- ½ cup unsalted butter, softened
- ⅓ cup canned pumpkin purée (not pie filling)
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
For the Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
Preparation:
Step 1: Cream the Butter and Sugars
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 2: Add Pumpkin and Wet Ingredients
- Mix in the pumpkin purée, egg yolk, and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
Step 3: Mix Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and cloves.
Step 4: Combine Wet and Dry
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Step 5: Chill the Dough
- Cover the bowl and refrigerate the dough for 1–2 hours. This step helps firm the dough so the cookies don’t spread too much while baking.
Step 6: Preheat and Prepare Coating
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small bowl, mix the cinnamon-sugar coating ingredients.
Step 7: Roll and Coat
- Scoop 1.5-tablespoon portions of dough and roll them into balls. Toss each dough ball in the cinnamon-sugar mixture until well coated.
Step 8: Bake
- Place the cookie dough balls on the baking sheets about 2 inches apart. Flatten slightly with your hand or the back of a spoon. Bake for 10–12 minutes, or until the edges are set but the centers still look soft.
Step 9: Cool
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Variation:
- Add White Chocolate Chips: Mix in ½ cup white chocolate chips for sweetness
- Stuffed Version: Fill each dough ball with a mini marshmallow or dollop of cream cheese
- Make It Vegan: Use plant-based butter and a flax egg (1 tbsp flaxseed + 3 tbsp water)
- Gluten-Free Option: Substitute with 1:1 gluten-free flour
- Spice it Up: Add pumpkin pie spice instead of individual spices for convenience
COOKING Note:
Because pumpkin adds moisture to the dough, chilling it is essential. Don’t skip this step or the cookies may become flat and overly soft.
Serving Suggestions:
- Serve warm with a glass of milk or a pumpkin spice latte
- Include in holiday cookie platters or edible gift bags
- Top with cream cheese frosting for extra indulgence
- Great for Halloween parties, fall brunch, or bake sales
- Pair with a scoop of vanilla or cinnamon ice cream
Tips:
- Use pumpkin purée, not pumpkin pie filling
- Don’t overbake—the cookies will firm up as they cool
- Store in an airtight container at room temperature for up to 5 days
- Freeze baked cookies or unbaked dough balls for up to 2 months
- Sprinkle with extra cinnamon sugar before serving for a festive finish
⏱️ Time Overview:
- Prep Time: 15 minutes
- Chill Time: 1–2 hours
- Bake Time: 10–12 minutes
- Total Time: ~1.5 to 2.5 hours
🍽️ Nutritional Information (per cookie, approx. 20 cookies):
- Calories: ~120
- Protein: ~1g
- Carbohydrates: ~16g
- Fat: ~5g
- Sugar: ~9g
- Sodium: ~90mg
- Fiber: ~0.5g
Exact values vary by ingredient and size.
❓FAQs
Can I make the dough ahead of time?
- Yes! Store the dough in the fridge for up to 48 hours, or freeze in pre-rolled balls.
Can I skip the cream of tartar?
- Cream of tartar gives snickerdoodles their signature tang. If omitted, the texture will be slightly different but still delicious.
What if I only have pumpkin pie spice?
- Use 1 to 1 ½ teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, and cloves.
Can I double the recipe?
- Absolutely! This is a great cookie for batch baking or freezing.
How do I keep the cookies soft?
- Store with a slice of bread in the container—the cookies will absorb the moisture and stay soft longer.
Conclusion:
These Pumpkin Snickerdoodle Cookies are soft, chewy, and loaded with warm spice—everything you love about fall in one perfect bite. With their tender texture and pumpkin-infused flavor, they’re a delicious twist on a classic that’s sure to become a seasonal favorite.
Whether you’re baking for a fall festival, holiday gathering, or just want to enjoy pumpkin spice in a new way, these cookies will hit the spot every time