Our Pumpkin Snickerdoodles are the quintessential fall cookie—soft, chewy, and packed with warm pumpkin spice flavors. They make a terrific treat for a seasonal gathering, a cozy afternoon with coffee, or a sweet addition to any dessert spread.
Autumn is the perfect time to add pumpkin into your baking. These cookies blend classic snickerdoodle tang with pumpkin puree and warm fall spices for a cookie that’s tender in the center with a lightly crisped edge. A cinnamon-sugar coating adds sweetness and a touch of crunch, while the pumpkin keeps the texture soft and chewy. Plus, your kitchen will smell wonderful as they bake.
Why You’ll Love This Recipe
- Seasonal Flavor: Pumpkin and cinnamon pair beautifully for a true taste of fall.
- No Chilling Needed: The dough is ready to roll and bake as soon as it’s mixed—no resting time required.
- Soft, Chewy Texture: Pumpkin puree keeps the cookies tender and moist for a melt-in-your-mouth bite.
- Versatile Treat: Perfect for dessert, snacks, bake sales, or a fall-themed dessert board.
Main Ingredients
This recipe uses simple pantry staples plus canned pumpkin puree. Using plain pumpkin puree (not pumpkin pie filling) gives you control over sugar and spice in the dough.
- Butter: Unsalted butter lets you control the salt level.
- Sugars: A combination of granulated and light brown sugar balances sweetness and moisture.
- Large Egg: Helps bind the dough.
- Pumpkin Purée: Use pure canned pumpkin; avoid pumpkin pie filling, which contains added sugar and spices.
- All-Purpose Flour: Provides structure—measure carefully to avoid dry or cakey cookies.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, cloves, and allspice adds classic autumn flavor.
- Cream of Tartar: Key to traditional snickerdoodle flavor and helps maintain a soft, chewy texture.
- Baking Soda: Gives a bit of lift and chewiness.
- Cinnamon Sugar: Use store-bought or make your own for coating.
Tip: If you have leftover pumpkin puree, use it to make pumpkin cheesecake bites or a pumpkin cream cold brew.
How To Make Pumpkin Snickerdoodles
These cookies come together quickly with basic tools: a mixing bowl, mixer, cookie scoop, and a baking sheet.
- Prepare the pumpkin: spoon puree onto a paper towel-lined plate, blotting several times to remove excess moisture. Set aside.
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- Cream the softened butter with granulated and brown sugars until light and fluffy. Mix in the blotted pumpkin and the egg until combined.
- Whisk together flour, pumpkin pie spice (reserve a little for the topping), baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Combine cinnamon sugar with the reserved pinch of pumpkin spice for the coating. Using a 2-tablespoon scoop, form about 20 dough balls and roll each one twice in the cinnamon-sugar mixture.
- Place dough balls about 2 inches apart on the prepared sheet. Bake 11–12 minutes, until the edges are set and the centers still appear slightly soft. Let the cookies rest on the hot pan for 5 minutes, then transfer to a wire rack to cool completely.
Storage Recommendations
Store fully cooled cookies in an airtight container at room temperature for up to one week. To keep them longer, freeze cooled cookies for up to three months. Thaw at room temperature before serving.
Tips and Tricks
- Use pure pumpkin puree: Pumpkin pie filling contains added sugar and spices that alter texture and flavor.
- Blot the puree: Removing excess moisture prevents cakey or overly puffy cookies.
- Measure flour properly: If you don’t have a scale, fluff the flour, spoon it into your measuring cup, and level it off to avoid dense cookies.
- Watch baking time: Cookies are done when the edges are set and centers are just slightly underdone; they will firm up as they cool.
- Double roll in cinnamon sugar: Rolling twice boosts the flavor and creates a slight crisp on the exterior.
FAQs
Too much moisture from the pumpkin or too much flour can make cookies cakey. Blot excess moisture from the puree and measure flour accurately.
Yes. Roll dough balls in cinnamon sugar and freeze them on a sheet. Once solid, transfer to a freezer bag and bake from frozen, adding a few extra minutes to the bake time.
Absolutely. Fold in chocolate chips, chopped nuts, or dried cranberries for extra flavor and texture before forming the dough balls.
If you prefer, use 2 teaspoons cinnamon and 1 teaspoon nutmeg instead of pumpkin pie spice for a simpler spice profile.
More Pumpkin Cookies
- Soft Pumpkin Chocolate Chip Cookies
- Pumpkin Butterscotch Cookies
- Chocolate Pumpkin Cookies
- Spiced Pumpkin Oatmeal Cookies
- Pumpkin Whoopie Pies
- Thanksgiving dessert ideas and more seasonal treats
If you try this recipe and enjoy it, please leave a rating and a review—your feedback helps others discover these cozy fall cookies.
Recipe
Pumpkin Snickerdoodles
20 cookies
20 minutes
12 minutes
32 minutes
Soft, chewy, and full of pumpkin spice—these snickerdoodles are a fall favorite.
Ingredients
- ½ cup pumpkin puree
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 2½ cups (300 g) all-purpose flour
- 1 tablespoon + ¼ teaspoon pumpkin pie spice, divided
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon table salt
- ¼ cup cinnamon sugar
Instructions
- Spoon the pumpkin puree onto a paper towel-lined plate and blot repeatedly to remove excess moisture. Set aside.
- Preheat oven to 350°F and line a sheet pan with parchment paper or a silicone mat.
- In a large bowl, beat the butter and sugars until creamy. Add the blotted pumpkin and egg, mixing until combined.
- In a separate bowl, whisk the flour, 1 tablespoon pumpkin pie spice, baking soda, cream of tartar, and salt. Gradually mix into the wet ingredients without overmixing.
- Combine the cinnamon sugar with the remaining ¼ teaspoon pumpkin pie spice for the coating.
- Use a 2-tablespoon scoop to form 20 dough balls. Roll each ball twice in the cinnamon-sugar mixture.
- Place 10 coated balls on the prepared baking sheet, spacing them about 2 inches apart. Bake 11–12 minutes, until edges are set and centers are slightly soft.
- Remove the pan and let the cookies rest on the hot pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use pure pumpkin puree: Not pumpkin pie filling.
- Blot the puree: Removes extra moisture and prevents cakey cookies.
- Measure flour correctly: Fluff, spoon, and level for best results.
- Bake carefully: Cookies firm up as they cool—avoid overbaking.
- Double-roll in cinnamon sugar: For extra flavor and a bit of crunch.
Nutrition Information:
Yield: 20
Serving Size: 1
Amount Per Serving:
Calories: 170
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 28mg
Sodium: 175mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 12g
Protein: 2g
Nutrition facts are estimates and not guaranteed. Consult a registered dietitian for specific dietary needs.