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!
I think I prefer the regular ones better. These were just okay. :/
I think snickerdoodles should be with more sugar. This recipe is alright tho.
More sugar? That’s interesting! I thought they were sweet enough with the brown sugar! Maybe I should try adding more next time! 🍪
Best softies cookie ever!! Made them for my kids and they loved it!
Honestly, I don’t see what’s so special about these. They’re just cookies. Meh.
Way too much nutmeg for my taste. I’m not a big fan of strong spices, so I’ll cut it in half. Still good with coffee though.
What’s cream of tartar? Can’t find it anywhere! 😩
Couldn’t get the dough to “cream” properly—my butter wasn’t soft enough even though I thought it was. Still baked up fine, but the texture was a little grainy. Taste saved it though.
Are these cookies even healthy? I mean, pumpkin is good but all that sugar??
Yum, yum! Gonna make these again for Halloween. Perfect for the season!
The dough was too sticky, I didn’t have enough flour. Might try again!
Soooo good 😍
Right?? 😍 The pumpkin + cinnamon combo is EVERYTHING. I rolled mine a little heavier in the sugar and they came out perfect.
I tried these but mine flattened a lot… maybe my butter was too warm? Still tasted great though. Next time I’ll chill the dough.
These are the best cookies I’ve ever made! I can’t believe how fluffy they turned out!
Fluffy? Really? I gotta try these. But how did you get them fluffy? Mine never turn out like that!
I’m so glad you loved them! They really are a game changer! 😍
I took a shortcut and used canned dough, didn’t taste as good. This recipe looks better!
These remind me of fall and pumpkin spice lattes! A must-try!
Yummy! My children loved helping roll the dough in the sugar!
I accidentally used baking powder instead of baking soda once… anyway, these are way better than my mistake cookies 😅 The cream of tartar probably matters a lot. Great texture.
Totally—cream of tartar and baking soda work together, so swapping one can wreck the rise. Glad yours turned out great! 😄
I was kinda skeptical about pumpkin in cookies, but wow, these are awesome!
Just made these for the fam and they gobbled them up! Will definitely make again.
That’s awesome! I love when recipes turn out great. Can’t wait to try it myself!
Really? I tried it and they came out kinda dry. Maybe I did something wrong? 🤔
Not my favorite. Too much cinnamon for my taste. I prefer chocolate chip.
I was skeptical about pumpkin in snickerdoodles, but wow. The cinnamon-sugar coating is a great touch. Only thing: my dough was a bit sticky, so I chilled it 30 min and it fixed everything.
Same here—I was like “pumpkin? really?” but the cinnamon-sugar really carries it. Chilling the dough helps a lot.
I didn’t have cream of tartar, so I used lemon juice instead. Still turned out pretty good.
Easy recipe, and the ingredients list makes sense. Only thing: I used “pumpkin pie filling” by accident (with spices) and they turned out weirdly sweet and clumpy. Fix that and I bet they’re great.
I thought snickerdoodles were supposed to be chocolate. Am I missing something?
Pumpkin Snickerdoodles? What even is that? Sounds weird 🤨
These smell incredible—like fall in cookie form. Mine came out soft in the middle and perfectly golden on the edges. I used homemade pumpkin puree too and it really pops with the spices.
These cookies are amazing! Perfectly soft and chewy.
I don’t know… pumpkin in cookies? Sounds weird. Are they really that good?
So glad you liked them! I made these for a party and everyone was raving about them! Best cookie recipe ever!
5 stars for convenience. Ingredients are basic pantry stuff and the steps are easy. I love that it gives rolling instructions instead of just mixing everything in.
Yes!! The rolling step makes them look bakery-level. I did mine exactly like this and they came out super soft.
I’m picky about snickerdoodles and these are actually pretty close. Rolling them in the cinnamon sugar makes a big difference. Next time I’ll try chilling the dough for 30 min to control the spread.
Idk why people like pumpkin cookies so much… but I ate 2 anyway. They were actually pretty good. Could use more nutmeg maybe?
These smell AMAZING while baking. The pumpkin flavor is subtle but so cozy, and the cinnamon-sugar coating is perfect. I baked mine closer to 9 minutes and they came out soft in the middle—will make again!
Mine took more like 11–12 minutes and they still stayed soft. Maybe my oven runs hot? Either way, super cozy cookies—would definitely bake again.
Yes!! I love when the pumpkin is subtle—doesn’t overpower the cinnamon. I made these last week and the cinnamon-sugar coating turned out so good.
Followed it exactly and they spread a little more than I expected, but still tasty. Next time I’ll flatten them slightly less or chill longer. Flavor is definitely there.
I had the same issue with spreading—chilling really is the magic step for snickerdoodles. Glad the flavor came through though!
I don’t know… pumpkin puree adds moisture so I feel like the ratio might be off. Mine were a bit cakey and not very chewy. Would try again but adjust flour next time.
I followed the recipe pretty much exactly and they turned out good, but my dough felt a little sticky even after chilling (didn’t say to chill). Still tasty though—great fall cookie.
Not sure about the baking soda + cream of tartar combo with pumpkin puree—mine spread more than I expected and got a bit flat. Flavor is decent, just wish the texture was thicker.
Oh man, I’m sorry they flattened on you 😕 I wonder if the pumpkin puree you used was a bit wetter than expected. Next time, try blotting it/pausing to let it drain in a strainer, or add 1–2 extra tablespoons flour. Also make sure your baking soda + cream of tartar are both fresh—old ones can mess with lift.
Weird, mine were thick 🤷♂️ I think the key is not overmixing after adding the dry ingredients—just until “just combined.” If you mix too long, you can develop gluten and the cookie texture changes. Also I bake closer to 8 minutes. 10 is kinda the edge.
Not bad, but mine tasted more like cinnamon sugar cookies than actual pumpkin snickerdoodles. Maybe I needed more puree? Also 8 minutes was too short—mine were pale at 8, golden at 10.