Pumpkin Snickerdoodles Soft Chewy and Bursting with Fall Flavor

Name: Pumpkin Snickerdoodles – Soft, Chewy, and Bursting with Fall Flavor
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 3/4 cups (345g) all-purpose flour; 1 1/2 tsp cream of tartar; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1 tsp pumpkin pie spice; 1 cup (225g) unsalted butter, softened; 1 cup (200g) granulated sugar; 1/2 cup (100g) brown sugar, packed; 1/2 cup (120g) pumpkin puree (not pumpkin pie filling); 1 large egg yolk; 2 tsp vanilla extract; 1/4 cup (50g) granulated sugar; 1 tsp ground cinnamon

Posted on August 10, 2025 ·

By Natasha

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When autumn arrives and pumpkin spice season is in full swing, there’s no better way to celebrate than with a warm batch of Pumpkin Snickerdoodles. These cookies are soft, chewy, and perfectly spiced, blending the nostalgic cinnamon-sugar coating of a classic snickerdoodle with the cozy flavor of pumpkin. Each bite feels like fall in cookie form.

Pumpkin snickerdoodles are perfect for bake sales, after-school snacks, Thanksgiving dessert tables, or simply enjoying with a hot cup of tea on a chilly day. The best part? They’re easy to make and can be prepared in under an hour from start to finish.

Why You’ll Love These Pumpkin Snickerdoodles

Soft and chewy texture with a melt-in-your-mouth center.
Perfect balance of cinnamon and pumpkin spice without being overpowering.
Freezer-friendly dough for baking ahead of time.
Kid-approved and a hit at any gathering.

The Inspiration Behind Pumpkin Snickerdoodles

Snickerdoodles have been a cookie jar staple for decades, loved for their tender bite and cinnamon-sugar coating. Adding pumpkin puree and warm spices gives them a seasonal twist, creating a treat that’s both nostalgic and fresh.

Ingredients (with Measurements & Weights)

For the Cookie Dough:

2 ¾ cups (345g) all-purpose flour
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
½ cup (100g) brown sugar, packed
½ cup (120g) pumpkin puree (not pumpkin pie filling)
1 large egg yolk
2 teaspoons vanilla extract

For the Cinnamon-Sugar Coating:

¼ cup (50g) granulated sugar
1 teaspoon ground cinnamon

Kitchen Tools & Equipment You’ll Need

Mixing bowls
Electric mixer or stand mixer
Measuring cups and spoons
Baking sheet
Parchment paper or silicone baking mat
Cooling rack

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, cream of tartar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside.

Step 3: Cream the Butter and Sugars

In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy — about 2–3 minutes.

Step 4: Add Pumpkin and Flavorings

Mix in the pumpkin puree, egg yolk, and vanilla extract until fully combined.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Step 6: Make the Cinnamon-Sugar Mixture

In a small bowl, stir together granulated sugar and cinnamon for coating.

Step 7: Shape and Roll

Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in the cinnamon-sugar mixture.

Step 8: Bake

Place dough balls on the prepared baking sheet about 2 inches apart. Bake for 10–12 minutes or until the edges are set but the centers look slightly underbaked.

Step 9: Cool and Enjoy

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Pro Tips for Perfect Pumpkin Snickerdoodles

Use pumpkin puree, not pie filling to control sweetness and spice.
Chill the dough for 30 minutes if it feels sticky — this helps keep the cookies from spreading too much.
Slightly underbake for an extra soft, chewy texture.

Common Mistakes to Avoid

Skipping the cream of tartar — it’s key to the classic tang and texture of snickerdoodles.
Overmixing — can make the cookies tough.
Overbaking — leads to dry, crumbly cookies instead of soft centers.

Flavor Variations & Ingredient Swaps

Maple glaze drizzle for added sweetness.
White chocolate chips for a creamy, indulgent twist.
Chopped pecans or walnuts for a nutty crunch.

Serving Suggestions

Enjoy warm with a mug of chai latte or hot cocoa.
Stack in cellophane bags with a ribbon for edible holiday gifts.
Arrange on a fall-themed platter for Thanksgiving dessert.

How to Store and Freeze

Store cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 2 months — thaw at room temperature before serving.
Freeze unbaked dough balls (after coating in cinnamon sugar) for quick baking anytime.

Kid-Friendly Adjustments

Use less pumpkin spice for a milder flavor.
Make mini-sized cookies for small hands.
Add fun fall sprinkles to the cinnamon sugar for color.

Frequently Asked Questions (FAQ)

Can I make the dough ahead of time?
Yes — store in the fridge for up to 48 hours before baking.

Can I double the recipe?
Absolutely — these cookies disappear fast, so doubling is a great idea.

Do I need to flatten the cookies before baking?
No — they’ll spread naturally while baking.

These Pumpkin Snickerdoodles combine the comforting flavors of cinnamon-sugar with the warmth of pumpkin spice for a cookie that’s truly irresistible. They’re festive, flavorful, and guaranteed to become a seasonal tradition in your kitchen.

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