Name: Pumpkin Snickerdoodle Cookies
Prep time: 1 h 25 min
Cook time: 11 min
Total time: 1 h 36 min
Yield: 24 cookies
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon (for dough); 1/4 teaspoon ground nutmeg; 1 pinch salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 cup pure pumpkin puree; 1 large egg; 1 teaspoon pure vanilla extract; 1/4 cup granulated sugar (for coating); 2 teaspoons ground cinnamon (for coating)

Pumpkin Snickerdoodle Cookies are not just a seasonal treat; they are a delightful invitation to the coziest moments of autumn, blending two beloved classics into one irresistible bite. I’ve always cherished the simple joy of a traditional Snickerdoodle, with its signature chewy texture and tangy cinnamon-sugar crust. When fall arrives, my heart, and my kitchen, inevitably turn to the comforting warmth of pumpkin. This recipe beautifully marries the historical charm of the Snickerdoodle – a distinctly American cookie known for its unique leavening that provides that characteristic chew – with the rich, aromatic embrace of pumpkin and autumnal spices.

Why Everyone Loves This Autumnal Twist

People adore this dish because it offers the ultimate balance: the comforting familiarity of a spiced pumpkin dessert, combined with the delightful simplicity and beloved texture of a classic cookie. The moist pumpkin base, infused with warm cinnamon, nutmeg, and ginger, perfectly complements the crackled, sugary coating, creating a truly memorable experience that embodies the essence of fall. They are the perfect accompaniment to a warm cup of coffee or a cozy evening by the fire. I promise, these Pumpkin Snickerdoodle Cookies will become an instant fall favorite in your home.

Ingredients:

For the Pumpkin Snickerdoodle Cookies, you’ll want to gather the freshest ingredients to truly make these autumn treats shine. Trust me, the quality of each component makes a world of difference in the final taste and texture.

For the Cookies:
- 2 ½ cups (300g) all-purpose flour, sifted – sifting helps create a lighter texture and prevents lumps, which is key for a tender Pumpkin Snickerdoodle Cookie.
- 1 teaspoon baking soda – a leavening agent that works with the acidity of the pumpkin puree to give our cookies a perfect lift.
- 2 teaspoons cream of tartar – this is the secret ingredient that gives snickerdoodles their distinctive tangy flavor and chewy texture. Don’t skip it!
- 1 teaspoon ground cinnamon – to complement the pumpkin and other spices, adding warmth.
- ½ teaspoon ground nutmeg – a classic partner to pumpkin, offering a sweet, slightly spicy note.
- ¼ teaspoon ground ginger – provides a subtle kick and depth of flavor.
- ⅛ teaspoon ground cloves – a tiny pinch goes a long way to round out the spice profile.
- ½ teaspoon fine sea salt – essential for balancing the sweetness and enhancing all the other flavors.
- 1 cup (226g) unsalted butter, softened to room temperature – this is crucial for proper creaming. If it’s too cold, it won’t cream properly; too warm, and your cookies might spread too much.
- 1 ½ cups (300g) granulated sugar – for sweetness and structure.
- ¼ cup (50g) packed light brown sugar – adds moisture, a hint of caramel flavor, and chewiness to our Pumpkin Snickerdoodle Cookies.
- 1 large egg, at room temperature – helps bind the dough and adds richness.
- ½ cup (120g) pure pumpkin puree (not pumpkin pie filling) – this is the star! Ensure it’s 100% pure pumpkin, no added spices or sugars. Drain any excess liquid if it seems very watery.
- 1 teaspoon pure vanilla extract – enhances all the sweet and spiced notes. Use a good quality extract for the best flavor.
For the Cinnamon Sugar Coating:
- ½ cup (100g) granulated sugar – the base for our signature coating.
- 1 tablespoon ground cinnamon – generous amount for that iconic snickerdoodle exterior. This coating is what makes these Pumpkin Snickerdoodle Cookies truly special!

Preparation of the Pumpkin Snickerdoodle Cookie Dough

Let’s get started on creating the foundation for these delightful Pumpkin Snickerdoodle Cookies. Precision and patience in these initial steps will guarantee a wonderful outcome.

Whisk Together Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking soda, cream of tartar, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and fine sea salt. This step is important for even distribution of the leavening agents and spices, ensuring every bite of your Pumpkin Snickerdoodle Cookies is perfectly flavored. Set this bowl aside for now.
Cream Butter and Sugars: In a large mixing bowl, using an electric mixer (either a stand mixer with the paddle attachment or a hand mixer), cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed. Beat for about 3-5 minutes, or until the mixture is visibly light, fluffy, and pale in color. You’re incorporating air here, which is essential for a tender cookie texture. Be sure to scrape down the sides of the bowl frequently to ensure everything is thoroughly combined. This creaming process lays the groundwork for perfectly chewy Pumpkin Snickerdoodle Cookies.
Add Egg and Vanilla: Beat in the large egg, mixing until just combined and fully incorporated into the butter and sugar mixture. Then, add the pure vanilla extract, mixing again until just combined. Overmixing at this stage can start to develop the gluten in the flour too early, which we want to avoid for a soft cookie.
Incorporate Pumpkin Puree: Next, add the pure pumpkin puree to the wet ingredients. Mix on low speed until it’s just incorporated. The mixture might look a little curdled at first, but keep mixing gently until it’s smooth. Remember to use pure pumpkin, not pie filling, as the latter contains added spices and sugars that would alter our carefully balanced recipe for these Pumpkin Snickerdoodle Cookies.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. As soon as you see no more streaks of dry flour, stop mixing. It’s absolutely crucial not to overmix the dough at this stage. Overmixing develops gluten, leading to tough, dry cookies instead of the soft, chewy Pumpkin Snickerdoodle Cookies we’re aiming for. The dough might seem a bit soft or shaggy, and that’s perfectly fine.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 1 hour, or up to 24 hours. Chilling is a non-negotiable step for these Pumpkin Snickerdoodle Cookies! It allows the flour to fully hydrate, the flavors to meld, and the butter to firm up. This prevents the cookies from spreading too much in the oven, resulting in thicker, chewier cookies that hold their shape beautifully.

Creating the Signature Cinnamon Sugar Coating

While your Pumpkin Snickerdoodle cookie dough is chilling, take a few moments to prepare the iconic cinnamon sugar coating. This simple step is what truly defines a snickerdoodle and gives it its irresistible texture and flavor.

Mix Coating Ingredients: In a small, shallow bowl, combine the ½ cup granulated sugar and 1 tablespoon ground cinnamon. Stir well with a spoon or whisk until the cinnamon is evenly distributed throughout the sugar. You want a consistent, warm brown color. Set this mixture aside. This aromatic coating is what will give our Pumpkin Snickerdoodle Cookies their signature crisp exterior and delightful spicy sweetness.

Baking Your Delicious Pumpkin Snickerdoodle Cookies

Now comes the moment we’ve been waiting for – turning that beautiful dough into warm, fragrant Pumpkin Snickerdoodle Cookies! Get ready for your kitchen to smell absolutely incredible.

Preheat Oven and Prepare Baking Sheets: Once your dough has chilled sufficiently, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking, making cleanup a breeze.
Scoop and Roll Dough: Remove the chilled cookie dough from the refrigerator. Using a 1.5-tablespoon cookie scoop (or about 1.5 inches in diameter), scoop out portions of the dough. Roll each portion gently between your palms to form a smooth ball. Consistency in size will help your Pumpkin Snickerdoodle Cookies bake evenly.
Coat in Cinnamon Sugar: Drop each dough ball into the prepared cinnamon sugar coating. Roll it around until it is completely coated on all sides. Don’t be shy with the coating; it’s what gives these Pumpkin Snickerdoodle Cookies their classic crunchy exterior and signature snickerdoodle spice.
Arrange on Baking Sheets: Place the coated dough balls about 2 inches apart on the prepared baking sheets. They will spread a bit, so give them enough room.
Bake the Cookies: Bake one sheet at a time in the preheated oven for 9-11 minutes. The exact baking time will depend on your oven and your desired doneness. You’ll know they are ready when the edges are set and lightly golden, but the centers still look slightly soft and puffed. Resist the urge to overbake! Overbaked Pumpkin Snickerdoodle Cookies will be dry and crumbly rather than soft and chewy. For that perfect snickerdoodle chewiness, they should look slightly underdone in the very center when you pull them out.
Cooling Process: Once out of the oven, let the Pumpkin Snickerdoodle Cookies cool on the baking sheets for about 5-10 minutes. This allows them to set up properly without breaking. After this initial cooling, carefully transfer them to a wire rack to cool completely. Cooling on a wire rack allows air to circulate around the cookies, preventing them from becoming soggy on the bottom and ensuring that delightful chewy texture.
Serve and Store: These Pumpkin Snickerdoodle Cookies are absolutely best enjoyed warm, straight from the oven, with a cup of coffee or a glass of milk. Any leftover cookies can be stored in an airtight container at room temperature for up to 3-4 days. They tend to soften slightly over time, but their delicious pumpkin spice flavor will remain.

Tips for Perfect Pumpkin Snickerdoodle Cookies

To ensure your Pumpkin Snickerdoodle Cookies turn out absolutely perfect every single time, I’ve gathered a few extra tips that I’ve learned through countless batches. These insights will help you achieve that ideal texture and flavor.

Measure Flour Correctly: For baking, especially with cookies, proper flour measurement is critical. I always recommend using a kitchen scale for accuracy, but if you don’t have one, use the “spoon and level” method. Spoon the flour into your measuring cup, then level it off with a straight edge. Never scoop flour directly from the bag with your measuring cup, as this compacts it and can lead to using too much flour, resulting in dense, dry Pumpkin Snickerdoodle Cookies.
Don’t Skimp on Chilling: I cannot stress enough how important the chilling step is. It’s not just about preventing spread; it allows the flavors to deepen and the starches in the flour to fully absorb the liquids, leading to a more tender and flavorful cookie. If you’re in a hurry, you can speed up the chilling process by placing the dough in the freezer for about 20-30 minutes, but make sure it’s firm enough to handle before rolling. Properly chilled dough is key for the best Pumpkin Snickerdoodle Cookies.
Even Cookie Size: Use a cookie scoop to ensure all your Pumpkin Snickerdoodle Cookies are roughly the same size. This guarantees even baking, so you don’t end up with some cookies that are perfectly done while others are either underbaked or overbaked. Consistency is your friend in baking!
Adjust Baking Time for Your Oven: Every oven is a little different. The baking time I’ve provided is a guideline. Keep a close eye on your first batch of Pumpkin Snickerdoodle Cookies. If your oven tends to run hot, you might need a minute or two less; if it runs cool, you might need a bit more. Look for those set edges and slightly soft centers.
Room Temperature Ingredients Matter: For the butter and egg, ensuring they are at room temperature truly makes a difference in how well they emulsify with other ingredients. Room temperature butter creams beautifully, incorporating air for a lighter dough, and room temperature eggs mix more evenly into the batter. This leads to a smoother, more consistent dough for your Pumpkin Snickerdoodle Cookies.
Draining Pumpkin Puree (If Needed): Some brands of pumpkin puree can be quite watery. If your puree seems very wet, you can drain it by placing it in a fine-mesh sieve lined with a coffee filter or cheesecloth for about 15-30 minutes. This helps remove excess moisture that could make your cookie dough too soft, ensuring your Pumpkin Snickerdoodle Cookies have the perfect texture.
Storage for Freshness: While these Pumpkin Snickerdoodle Cookies are best enjoyed fresh, they store well too. For optimal freshness, store them in an airtight container at room temperature. If you stack them, you might want to place a small piece of parchment paper between layers to prevent them from sticking together, especially when the cinnamon-sugar coating is fresh.
Re-rolling the Dough for More Cookies: If you have any remaining dough after baking a batch, simply gather it, gently reform it into a ball, and place it back in the refrigerator for a few minutes to firm up slightly before continuing to scoop, roll, and bake. This ensures all your Pumpkin Snickerdoodle Cookies are equally delicious.

Conclusion:

And there you have it, my friends! If you’ve followed along, you now hold the key to creating what I genuinely believe will become your new favorite fall treat. These aren’t just any cookies; they are an experience, a warm embrace in cookie form. We’ve journeyed through the steps of combining the earthy, sweet notes of pumpkin puree with that iconic, buttery, tangy chew of a classic snickerdoodle, all enveloped in a delightful coating of cinnamon sugar. The result? A cookie that is incredibly soft, wonderfully moist, and boasts that signature crinkled, sugary exterior that promises a delightful crunch before melting away in your mouth.

I can confidently say that these Pumpkin Snickerdoodle Cookies are an absolute must-try because they perfectly encapsulate the essence of autumn in every single bite. They strike that coveted balance between comforting familiarity and exciting innovation. Imagine the aroma filling your kitchen – that intoxicating blend of warm spices and sweet pumpkin, creating an atmosphere of coziness and anticipation. Beyond the incredible flavor profile, the sheer joy of watching them bake, seeing those beautiful cracks appear, is a reward in itself. They truly are the epitome of seasonal baking bliss, offering a taste of autumn’s bounty in a format everyone adores. This recipe isn’t just about making cookies; it’s about crafting moments of warmth, sharing, and pure, unadulterated pleasure.

Serving Suggestions & Creative Variations:

Now, while these cookies are absolutely perfect straight from the cooling rack, still slightly warm and incredibly tender, I love exploring different ways to enjoy and elevate them. For the ultimate cozy experience, pair them with a tall glass of cold milk, a steaming mug of your favorite coffee, or a spiced chai latte – the combination is simply divine. They also make an exquisite addition to any dessert platter, especially during holiday gatherings or Friendsgiving celebrations. Imagine them nestled amongst other autumnal delights, their vibrant color and inviting aroma drawing everyone in. For an extra touch of decadence, try serving them with a scoop of vanilla bean ice cream, allowing the warmth of the cookie to slightly melt the ice cream into a luscious puddle of deliciousness. You could even create mini ice cream sandwiches with them, using a spiced cream cheese filling for an unforgettable treat.

Feeling a little adventurous? There are so many ways to customize and make these cookies uniquely yours! Consider adding a handful of white chocolate chips or dark chocolate chunks to the dough for an extra layer of sweetness and texture. A tiny pinch of ground clove or allspice alongside the cinnamon and nutmeg can deepen the spice profile beautifully. For a truly show-stopping dessert, drizzle them with a simple cream cheese glaze or a caramel sauce once they’ve cooled. If you’re looking to share these as gifts, wrap them individually or stack them in a festive box; they travel wonderfully and always bring a smile. For those with dietary considerations, experiment with gluten-free flour blends – many work surprisingly well in snickerdoodle recipes, maintaining that desirable chew. Don’t be afraid to play around with the spices in the sugar coating either; a touch of ginger or cardamom can offer a delightful twist. These cookies are wonderfully versatile, lending themselves to both classic enjoyment and creative culinary exploration, ensuring they fit perfectly into any occasion or mood.

Your Turn to Bake and Share!

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and dive into making these incredible cookies. Trust me when I say that the aroma alone is worth the effort, and the taste is truly unforgettable. Baking is such a wonderfully therapeutic activity, and sharing your homemade treats is one of life’s simplest yet greatest joys. Don’t just make them for yourself; make them for your family, your friends, your neighbors, or anyone who could use a little extra warmth and sweetness in their day.

Once you’ve experienced the magic of these Pumpkin Snickerdoodle Cookies, I would absolutely love to hear about it! What variations did you try? Who did you share them with? Did they become an instant hit in your household, just like they have in mine? Please, don’t be shy about sharing your baking triumphs and experiences. Tag me on social media, leave a comment below, or simply tell your friends about this fantastic recipe. Your feedback and stories inspire me and our entire community of home bakers. Let’s spread the joy of these delightful cookies far and wide, one perfectly spiced, soft, and chewy bite at a time. Happy baking, everyone!