Pumpkin Snickerdoodle Cookies for Fall Baking Bliss

If warm spices, chewy cookies, and a touch of pumpkin sound like a dream, you’re going to fall in love with these pumpkin snickerdoodle cookies. They’re everything you want in an autumn treat: soft in the center, crisp on the edges, and rolled in a cinnamon-sugar coating that makes each bite irresistible. This is the kind of recipe you’ll want to bake all season long—whether for cozy nights in, festive gatherings, or just because you have extra pumpkin to use up!

Why You’ll Love This Recipe

There’s a reason these cookies are a fall baking essential:

• Deliciously Spiced: Pumpkin pie spice brings cozy warmth to every bite.
• Soft and Chewy Texture: Melted butter and brown sugar keep these cookies extra tender.
• Simple Ingredients: No fancy tools—just a whisk, bowls, and basic pantry staples.
• Make-Ahead Friendly: Chill the dough for perfect flavor and texture whenever you’re ready to bake.

A Little History of Pumpkin Snickerdoodle Cookies

These festive cookies combine two iconic favorites—snickerdoodles and pumpkin spice. Here’s how it all came together:

1. Snickerdoodles originated from German and Dutch immigrant baking traditions.
2. Pumpkin in baking rose to popularity in the mid-20th century with canned pumpkin.
3. The combo became a modern classic during the rise of all things “pumpkin spice” in the early 2000s.
4. Today, pumpkin snickerdoodle cookies are a staple in fall baking cookbooks and Pinterest boards everywhere.

Key Ingredients in Pumpkin Snickerdoodle Cookies

• Unsalted Butter: Melted for easy mixing and a soft, chewy texture.
• Sugar + Brown Sugar: A mix of both adds sweetness and depth.
• Pumpkin Puree: Brings moisture, flavor, and that signature fall feel.
• Pumpkin Pie Spice: A warm blend of cinnamon, nutmeg, ginger, and cloves.
• Cream of Tartar: Gives classic snickerdoodle tang and structure.
• Flour & Baking Soda: The base for tender cookies with a light rise.
• Cinnamon Sugar Topping: For the iconic coating with a spiced crunch.

Step-by-Step Instructions for Perfect Pumpkin Snickerdoodle Cookies

1. Mix Wet Ingredients
   In a large bowl, stir together melted butter, granulated sugar, and light brown sugar until fully combined. Stir in pumpkin puree.
2. Add Egg Yolk & Vanilla
   Mix in the egg yolk and vanilla extract until the mixture is smooth.
3. Whisk the Dry Ingredients
   In a separate bowl, whisk together all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt.
4. Combine Wet and Dry
   Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
5. Chill the Dough
   Cover the bowl with plastic wrap and refrigerate the dough for at least 45 minutes.
6. Preheat & Prep
   When ready to bake, preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper. Mix cinnamon and sugar in a small bowl for the coating.
7. Roll and Coat
   Scoop the chilled dough into 1½-tablespoon balls, roll between your hands, then roll in the cinnamon sugar. Place on the baking sheet spaced 2 inches apart.
8. Bake and Cool
   Bake for 10–12 minutes. Let the cookies cool completely on the baking sheet for the best texture and flavor.

Pumpkin Snickerdoodle Cookies Tips and Twists

Baking Tips:

• Chill the dough fully to prevent spreading and boost flavor.
• Use room temperature ingredients to ensure smooth mixing.
• Avoid overbaking; cookies should be soft in the center when removed.
• Always keep extra dough chilled between batches.
• Use fresh spices for the boldest flavor.

Easy Variations:

• Add White Chocolate Chips for extra sweetness.
• Use Maple Extract instead of vanilla for a deeper fall flavor.
• Make Them Vegan by using dairy-free butter and a flax egg substitute.

Storage, Reheating, and Make-Ahead Tips

• Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
• Reheating: Warm for 10 seconds in the microwave to bring back that soft, fresh-baked feel.
• Make-Ahead: You can chill the dough for up to 48 hours or freeze portioned dough balls for up to 3 months—just bake straight from frozen with a minute or two of added time.

Serving Suggestions

Enjoy these pumpkin snickerdoodle cookies with your favorite fall drinks or dessert boards:

• Hot Apple Cider or Spiced Chai Latte for ultimate cozy vibes.
• Vanilla Ice Cream Sandwiches using these cookies.
• Add to a Holiday Cookie Platter alongside gingerbread and chocolate chip cookies.
• Wrap in cellophane with ribbon for homemade edible gifts.
• Pair with a brunch spread that includes Simple Avocado Toast with Egg for a sweet and savory combo.

Frequently Asked Questions

Can I skip the cream of tartar?
It’s best not to—cream of tartar gives that signature snickerdoodle tang and chewy bite.

Do I need to use canned pumpkin?
Yes—make sure it’s 100% pure pumpkin, not pumpkin pie filling.

Can I double this recipe?
Absolutely. Just divide the dough into two bowls for easier chilling.

Can I freeze the dough?
Yes! Freeze cookie dough balls on a tray, then store in a freezer bag. Bake from frozen.

Are these cookies spicy?
Not overly. They’re warmly spiced, not hot—perfectly balanced for fall flavors.

Enjoy Your Pumpkin Snickerdoodle Cookies

There’s nothing quite like biting into a warm pumpkin snickerdoodle cookie fresh from the oven. The cinnamon sugar crust, soft center, and cozy spice combo are everything we love about fall wrapped into one sweet bite. Whether you’re baking for the holidays, your family, or just yourself (we won’t judge), this is one recipe worth repeating.

Explore More Recipes

Love the flavor and feel of pumpkin snickerdoodle cookies? Here are more must-try recipes to pair or bake next:

• For more cozy fall treats, try our Pumpkin Bread Recipe.
• Add a sweet twist with these Easy Pecan Pie Cobbler squares—rich, gooey, and beginner-friendly.
• Want something fruity? Our Blueberry Bread Pudding adds a burst of flavor to your dessert table.
• Bake up a breakfast treat with Cinnamon Swirl Pancakes—warm, fluffy, and perfect with coffee.

Get your oven preheated—cookie season is calling!