Pumpkin snickerdoodles are the perfect cookie for anyone who loves cozy fall flavors. They’re soft, chewy, and coated in that signature cinnamon-sugar crust, but with a seasonal twist that makes them extra special. The addition of pumpkin purée gives them a gentle sweetness and moisture, while warm spices like cinnamon, nutmeg, and cloves create that unmistakable autumn aroma.
The dough starts like a classic snickerdoodle, with butter, sugar, eggs, and a touch of vanilla. But instead of sticking to tradition, pumpkin takes center stage, adding both flavor and texture. A bit of cream of tartar helps keep the cookies tender and gives them that slightly tangy edge that balances the sweetness beautifully. Once the dough is mixed, it’s rolled into balls, coated generously in cinnamon sugar, and baked until puffed and lightly golden. The result is a soft, cake-like cookie with a chewy middle and just the right amount of spice.
What makes pumpkin snickerdoodles so delightful is their versatility. They’re just as perfect for a casual afternoon snack as they are for a festive fall dessert spread. Pair them with a mug of chai latte, pumpkin spice latte, or a cup of apple cider punch, and you have the ultimate comfort treat. You can even sandwich two cookies together with cream cheese frosting for an indulgent twist that feels straight out of a bakery.
The best part is that these cookies stay soft for days, making them great for baking ahead of time or gifting during the holidays. Store them in an airtight container, and they’ll keep their pillowy texture and spicy aroma.
Pumpkin snickerdoodles capture everything we love about fall in one bite – sweet, spiced, and irresistibly cozy. Whether you’re baking for friends, family, or simply treating yourself on a crisp autumn day, these cookies are sure to bring warmth to your kitchen and smiles all around.
Ingredients
- 2 cups all-purpose flour sifted
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup granulated sugar for rolling
- 1 tablespoon ground cinnamon for rolling
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree, vanilla extract, and egg, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix the additional granulated sugar and cinnamon for rolling.
- Scoop the dough into balls and roll them in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheet and bake for 8-10 minutes, or until lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
These cookies are incredible! Perfect for fall. The pumpkin gives them such a nice flavor.
I totally agree! I made them last week and my kids devoured them. Perfect for cozy days!
Pumpkin? Seriously? Not for me, these sound weird. But if you like pumpkin, go for it!
I totally understand! Pumpkin isn’t for everyone. But they taste sooo good if you give them a chance! 😉
I tried this recipe and it flopped. My cookies spread out too much. Not sure what I did wrong.
I’m sorry to hear that! Sometimes cookies spread if the butter is too soft or if the dough isn’t chilled. Maybe try chilling it next time?
Maybe you added too much butter? I use half a cup and my cookies are perfect!
I was skeptical at first with pumpkin in cookies. But wow! These snickerdoodles are amazing! Will make again.
I totally agree! I was surprised at how well the pumpkin worked in these! Such a unique twist!
Really? Pumpkin in cookies seems weird to me. I’m not sure if I would like it. Maybe it’s an acquired taste?
Meh, tasted kinda bland. I was expecting more spice. Needed more nutmeg or something.
I baked these for a party and everyone loved them! They’re soft and sooooooooo good. Thanks!