There’s something truly magical that happens when cool fall air hits your kitchen, and you’re greeted by the warm, spicy smell of Pumpkin Snickerdoodle Cookies baking away in the oven. I remember the first time I made these babies—it was a chilly afternoon, and my kids were bouncing off the walls begging for a treat. The delicious aroma filled every nook and cranny, and before I knew it, the cookies were gone in minutes. If you’re like me and love the classic snickerdoodle but want to add that seasonal twist, this pumpkin snickerdoodle cookie recipe is your new best friend. They’re soft, slightly chewy with that unmistakable cinnamon sugar coating, but with a hint of pumpkin that makes them feel just like autumn on your tongue without being overly heavy. Honestly, I find myself reaching for these even once the leaves have fallen—they’re that comforting.
What is Pumpkin Snickerdoodle Cookies?
If you’ve ever enjoyed a traditional snickerdoodle cookie, you know they’re a charming choice: soft, cinnamon-sugary, with a subtle tang from cream of tartar. Now, think of pumpkin snickerdoodle cookies as that warm, familiar favorite with a little fall twist. It’s essentially your classic snickerdoodle dough infused with pumpkin puree and a smidge of warm spices like cinnamon and nutmeg, creating a soft, tender cookie with a deeper flavor profile. The name “snickerdoodle” has German origins, meaning “snail” or “schnicker” (to laugh), but it’s now synonymous with those lightly cracked, cinnamon-sugar-coated delights we all adore. Adding pumpkin makes these cookies a perfect cross between your cherished childhood treat and a cozy seasonal indulgence. Trust me—once you bake these, you’ll want to keep this recipe on hand year-round.
Why you’ll love this recipe?
What I love most about pumpkin snickerdoodle cookies is how easily they bridge the gap between Simple Homemade comfort and a little festive flair. The flavor profile is just dreamy: the mellow sweetness of pumpkin, the tart snap of cinnamon sugar, and the subtle hint of nutmeg and cloves that make you feel like you’re wrapped in a warm blanket. Plus, they stay soft for days—a lifesaver when you want a little treat every afternoon without the fuss of baking daily.
I’m not gonna lie, they’re super straightforward to whip up. No complicated steps or weird ingredients. Everything is probably hanging out in your pantry right now—pumpkin puree, flour, butter, sugar, and cinnamon. Bonus points for this recipe being wallet-friendly! You don’t need fancy spices or expensive tools.
Versatility is another winner here. These cookies are fantastic by themselves, but I’ve also enjoyed them dunked in my morning coffee, crumbled over vanilla ice cream, or even topped with a quick Cream Cheese glaze. In fact, I tested this recipe next to my regular snickerdoodles, and my family didn’t just like the pumpkin version—they kept asking for seconds. If you’re a fan of pumpkin bread or pumpkin muffins, you’ll find these cookies a delightful, quicker alternative when you have a serious sweet craving but don’t want to haul out the loaf pan.
How do I make Pumpkin Snickerdoodle Cookies?
Quick Overview
Here’s the scoop: you’re basically mixing up a soft pumpkin-enriched dough, rolling it lovingly in cinnamon sugar, and baking until those cookies puff up with soft cracks on top. The pumpkin adds moisture and a tender crumb, which means these cookies won’t be the hard, crunchy kind. They’re more like a dreamy cross between a cake and a cookie—soft, spicy, and utterly irresistible. The whole process is pretty quick too; I like to have these popping in my oven within 30 minutes of thinking, “I need a little fall treat.”
Ingredients
For the Main Batter:
- 1 cup pumpkin puree (fresh or canned—just make sure it’s pure pumpkin, not Pumpkin Pie filling)
- 1 cup granulated sugar (regular sugar or a bit less if you prefer less sweet)
- 1/2 cup unsalted butter, softened (room temperature is key for easy mixing)
- 1 large egg (adds just the right amount of structure)
- 2 1/2 cups all-purpose flour (you can try half whole wheat for a nuttier touch)
- 1 teaspoon baking soda (helps them rise nicely)
- 1/4 teaspoon cream of tartar (classic snickerdoodle twist!)
- 1/2 teaspoon salt (balances the sweetness and enhances flavors)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional but highly recommended)
For the Coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk (or almond milk for a creamy twist)
- 1/4 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 350°F (175°C). I always line my baking sheets with parchment paper because it ensures nothing sticks and cleanup is a breeze—plus it helps the bottoms stay soft instead of turning crisp too quickly. If you’re doubling the batch, make sure to rotate trays halfway through baking for even cooking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. This step is crucial because getting your spices and leaveners evenly combined sets the stage for balanced flavor and texture. Trust me, I learned the hard way mixing spices last minute—it just doesn’t bake the same.
Step 3: Mix Wet Ingredients
In your mixer or with a sturdy whisk, cream together the butter, sugar, and pumpkin puree until smooth and fluffy—about 3-4 minutes. This is where the magic starts; the mixture should look light and airy. Toss in the egg, beating until fully combined. The batter might seem a bit wetter than a typical cookie dough because of the pumpkin, but that’s exactly what you want for a soft finished cookie.
Step 4: Combine
Slowly add the dry ingredients into your wet mixture, folding gently. Overmixing is a classic pitfall here—you want everything incorporated but don’t go crazy. The dough will be slightly sticky and fall apart if poked gently; that’s perfect. If it feels too runny, a few extra spoonfuls of flour can help, but usually, it’s spot on with the listed amounts.
Step 5: Prepare Coating
In a small bowl, stir together the cinnamon and sugar for coating. This is the nostalgic, sweet crust that makes snickerdoodles feel special. I always make a little extra because I love a thicker cinnamon-sugar crust.
Step 6: Shape & Coat
Using a tablespoon, scoop dough balls and roll them first into a smooth ball, then generously roll them in the cinnamon sugar. It’s tempting to make these large, but I find a modest size bakes evenly and keeps the texture just right. Place cookies about 2 inches apart on your prepared sheet. For an extra swirl, gently flatten each dough ball with your fingers or the bottom of a glass before baking.
Step 7: Bake
Bake for 12-15 minutes, depending on your oven and cookie size. The tops should be set but still soft to the touch and showing little cracks. Don’t overbake—these cookies are meant to be tender, and they’ll continue to firm up as they cool. Nothing worse than a rock-hard snickerdoodle!
Step 8: Cool & Glaze
Allow the cookies to cool on the baking sheet for about 5-10 minutes before transferring them to a wire rack. If you’re feeling fancy, whisk together the simple powdered sugar glaze and drizzle it over once cooled but still slightly warm—it adds a nice sweet touch without overpowering the cinnamon notes.
Step 9: Slice & Serve
If you baked the cookies as bars or a slice-and-bake log instead (a fun variation I tried), use a sharp knife to get clean edges. Serve them warm, with a cup of coffee or chai, and watch these disappear faster than you can say “one more.”
What to Serve It With
For Breakfast: These pumpkin snickerdoodle cookies are delicious alongside your morning coffee or a creamy latte. I like to warm one up slightly and pair it with a smear of cream cheese for a quick breakfast treat when I’m on the go.
For Brunch: Arrange the cookies on a rustic wooden board with slices of sharp cheddar cheese and a glass of spiced apple cider or a light white wine. The sweet-spicy balance is surprisingly elegant and perfect for fall brunch gatherings.
As Dessert: Serve warm cookies with vanilla bean ice cream or a dollop of whipped cream. A drizzle of caramel sauce takes it over the top. I once did this for a family dinner, and the kids (and adults) were practically begging for another round.
For Cozy Snacks: Afternoon snack time becomes extra special with these cookies paired with a mug of hot chocolate or your favorite herbal tea. They’re like a warm hug mid-day, especially on rainy or chilly afternoons when you need that little comfort boost.
Top Tips for Perfecting Your Pumpkin Snickerdoodle Cookies
Pumpkin Purée Prep: Always use plain pumpkin purée, not pumpkin pie filling—it’s sweeter and spiced, which can throw off your cookie balance. If using fresh pumpkin, cook and puree well, draining excess liquid if needed to keep the dough from getting too wet.
Mixing Advice: Don’t overdo the mixing when combining dry and wet ingredients; a gentle fold keeps the cookies soft and tender. If you see that the dough is a little loose, don’t worry—it’s meant to be that way. Resist the urge to add a ton of extra flour; otherwise, your cookies might get dry.
Coating Swirl: Roll your cookie dough balls generously in cinnamon sugar, then gently flatten them for a prettier crackle on top. The bigger the sugar coating, the more that classic snickerdoodle crunch on the outside.
Ingredient Swaps: I’ve swapped regular butter for browned butter before, which adds a lovely nutty depth. Coconut oil also works if that’s your preference. Feel free to try almond milk in the glaze for creaminess—my kids actually picked that version over plain milk once!
Baking Tips: Place your baking sheets in the middle rack, and if you have multiple trays, rotate them halfway. Oven temperatures vary, so start checking around 12 minutes. The cookies should be soft and slightly puffy—don’t wait for them to harden in the oven.
Glaze Variations: Want to switch things up? Try a maple glaze, orange zest glaze, or even a dusting of powdered sugar. I once added a tiny pinch of cayenne in the glaze for a surprising kick that everyone loved.
Storing and Reheating Tips
Room Temperature: Store your pumpkin snickerdoodle cookies in an airtight container at room temperature for up to 3-4 days. I like to layer them between parchment paper to keep each cookie’s coating intact and prevent sticking. They maintain their soft chewiness nicely.
Refrigerator Storage: If you want to keep them fresh longer, place them in a sealed container in the fridge for up to a week. Just bring them to room temp or warm for a few seconds in the microwave for that fresh-baked feel again.
Freezer Instructions: These freeze wonderfully! Wrap individual cookies in plastic wrap, then store them in a freezer-safe zip bag or container for up to 3 months. When you’re ready, thaw overnight in the fridge or pop them straight into a warm oven for 5 minutes to revive that soft texture.
Glaze Timing Advice: If you plan to freeze or refrigerate, hold off on glazing until you’re ready to serve to avoid the glaze melting or becoming sticky. It also makes it easier to store and slice if you’re using the slice-and-bake method.
Frequently Asked Questions
Final Thoughts
These pumpkin snickerdoodle cookies have become a kitchen staple for me, not just because they’re delicious but because they feel like a little moment of joy tucked into a busy day. Every batch reminds me of cozy afternoons with my kids and the way the house fills with that perfect mix of cinnamon and pumpkin. If you love the comforting nostalgia of classic snickerdoodles but want a seasonal twist that’s soft, flavorful, and easy, this recipe is a must-try. Don’t forget to experiment with toppings and spices to make it yours—my family has some pretty fierce opinions about adding a dash more nutmeg or swapping glaze flavors! I’m so excited for you to give these a go—drop me a comment below if you try it, share your tweaks, or just tell me how quickly they disappeared in your house. Happy baking!
pumpkin snickerdoodle cookies
Ingredients
Main Ingredients
- 2 sticks unsalted butter room temperature
- 1.5 cups granulated sugar
- 1 large egg room temperature
- 0.75 cup canned pure pumpkin excess liquid squeezed out, leaving approximately 1/3 cup puree
- 1 tablespoon vanilla extract
- 2.75 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 0.25 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 3 tablespoons granulated sugar for rolling
- 3 teaspoons ground cinnamon for rolling
Instructions
Preparation Steps
- Preheat oven to 375°F. Line three cookie sheets with parchment paper or Silpat.
- Cream together the butter and 1.5 cups sugar using a stand mixer or hand mixer on high for 2-3 minutes until fluffy.
- Add in the egg, drained pumpkin puree, and vanilla extract. Mix until fully incorporated.
- With mixer on low speed, gradually add the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Mix until combined.
- Using a 1-tablespoon scoop, scoop out rounded balls and place them close together on one of the cookie sheets.
- Mix the 3 tablespoons sugar and 3 teaspoons cinnamon in a wide bowl.
- Roll each ball of dough in the cinnamon-sugar mixture and place about 2 inches apart on the parchment-lined baking sheets.
- Bake for 6 to 8 minutes until edges are set but centers are still soft. Remove immediately from baking sheets and cool on wire racks.
