Name: Pumpkin Snickerdoodles Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 17 min
Cuisine: American
Ingredients: ½ cup (113 g) unsalted butter, melted and cooled for at least 10 minutes; ½ cup (100 g) sugar; ⅓ cup (70 g) light brown sugar, tightly packed; ¼ cup (73 g) pumpkin puree; 1 large egg yolk; ¾ teaspoon vanilla extract; 1 ½ cups (190 g) all purpose (plain) flour; 1 ½ teaspoons pumpkin pie spice; ½ teaspoon baking soda; ¼ teaspoon cream of tartar; ½ teaspoon salt; ¼ cup (50 g) sugar; 2 teaspoons ground cinnamon

Jump to Recipe·5 from 56 reviews

If you’re anything like me and adore the warm, cozy vibes of fall in a cookie, then buckle up because this Pumpkin Snickerdoodles Recipe is about to become your new obsession. I absolutely love how these cookies balance soft pumpkin-y goodness with that classic snickerdoodle cinnamon kick. You’ll find that every bite melts in your mouth with just enough spice to remind you of crisp autumn afternoons. Trust me, once you try this recipe, your cookie jar will never be the same!

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Why You’ll Love This Recipe

Perfect Soft Texture: The pumpkin puree keeps these snickerdoodles super soft and tender every time.
Warm and Cozy Flavors: Pumpkin pie spice adds that seasonal magic that makes these cookies irresistible.
Simple Ingredients: You probably already have everything on hand, making this a perfect last-minute bake.
Great for Sharing: These cookies disappear fast with family and friends begging for more.

The image shows two soft, round cookies stacked on a silver cooling rack over a deep purple cloth, all set on a white marbled surface. The top cookie has a bite taken from it, revealing a light orange-yellow interior with a soft, cakey texture. Both cookies have a cracked surface speckled with dark cinnamon-like powder and a sandy sugary texture that makes them look warm and fresh. In the blurred background, there are more similar cookies and a small orange pumpkin visible. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Snickerdoodles, pumpkin snickerdoodle cookies, fall cookie recipes, cinnamon pumpkin cookies, easy pumpkin cookies

Ingredients You’ll Need

This Pumpkin Snickerdoodles Recipe comes together with classic pantry staples plus pumpkin puree and pumpkin pie spice, which add that signature autumn flavor. Using real pumpkin puree—not pumpkin pie filling—is key for the perfect texture and taste.

Flat lay of a small white ceramic bowl of melted golden butter, a heap of white granulated sugar, a mound of light brown sugar, a small white bowl filled with smooth orange pumpkin puree, one whole uncracked brown egg, a small white bowl of clear vanilla extract, a simple white ceramic bowl overflowing with pale all-purpose flour, a small white bowl containing warm-hued pumpkin pie spice powder, a small white bowl with white baking soda powder, a tiny white bowl of white cream of tartar powder, a small white bowl of fine white salt crystals, a small white bowl of white granulated sugar, and a small white bowl filled with reddish-brown ground cinnamon arranged with perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Snickerdoodles, pumpkin snickerdoodle cookies, fall cookie recipes, cinnamon pumpkin cookies, easy pumpkin cookies

Unsalted butter: Melt and cooled — the base for that rich, tender cookie crumb.
Sugar: White granulated sugar for sweetness and structure.
Light brown sugar: Adds moisture and a hint of caramel flavor.
Pumpkin puree: Not pie filling — pure pumpkin gives moisture and pumpkin flavor.
Large egg yolk: Helps bind and enriches the dough (I prefer just yolk for richness).
Vanilla extract: Amplifies the warm spices and balances the pumpkin.
All-purpose flour: The structure of the cookie, be sure to spoon and level for accuracy.
Pumpkin pie spice: The secret to that autumn magic — cinnamon, nutmeg, ginger, and cloves combo.
Baking soda: For a gentle lift and chewiness.
Cream of tartar: Classic snickerdoodles get their signature tang and chew from this.
Salt: Balances sweetness and enhances flavor.
Cinnamon sugar topping: Just sugar and ground cinnamon, rolled on before baking for that signature snickerdoodle finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Pumpkin Snickerdoodles Recipe is super forgiving to tweaks — feel free to play around to make it your own. Whether you’re adapting it for dietary needs or just craving a twist, here are a few tried-and-true variations.

Gluten-Free Version: I swapped all-purpose flour for a gluten-free flour blend once, and it worked beautifully—just watch the texture as GF flours absorb liquids differently.
Vegan Adaptation: Using vegan butter and a flax egg, I managed to keep them soft and pack in flavor; you’ll want to chill the dough a bit longer for best results.
Extra Spice Boost: For the spice lovers, I added a pinch of ground cloves and allspice to kick the pumpkin pie spice up a notch, and my family went crazy for it.
Orange Zest: A little grated orange zest stirred into the dough gives a bright, fresh twist to the usual warm spices.

How to Make Pumpkin Snickerdoodles Recipe

Step 1: Mix the Wet Ingredients Like a Pro

Start by combining melted, cooled butter with both sugars. You’ll want to stir these until they’re well combined—notice how the brown sugar adds a lovely grainy texture. Then add your pumpkin puree and mix until it’s fully incorporated. This step sets the stage for how moist and tender your cookies will be. I recommend letting the melted butter cool for at least 10 minutes so it doesn’t cook the egg yolk in the next step. Once mixed, stir in the egg yolk and vanilla extract, blending everything until smooth and luscious.

Step 2: Prepare the Dry Ingredients

In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, cream of tartar, and salt. This pre-mixing ensures the leaveners and spices distribute evenly throughout the dough, avoiding clumps and surprises where you least want them. I’ve learned that taking this little extra moment really pays off in consistent flavor and texture.

Step 3: Combine and Chill the Dough

Gradually add the dry ingredients to your wet mixture, stirring just until everything is combined—you don’t want to overmix and toughen the dough. Wrap the dough tightly in plastic wrap and pop it in the fridge for at least 45 minutes. Chilling helps the flavors meld and makes the dough easier to handle. I discovered this trick late on a baking spree, and it totally transformed my cookie game.

Step 4: Get Cinnamon Sugar Ready & Preheat

While your dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper — no sticking means perfect cookies every time. In a small bowl, mix together ¼ cup sugar and 2 teaspoons of ground cinnamon to create your signature snickerdoodle coating. This simple cinnamon sugar topping adds just the right crunch and spice kiss on each cookie.

Step 5: Shape, Coat & Bake

When your dough is chilled, scoop out 1 ½ tablespoon-sized balls (I like using a cookie scoop for uniformity). Roll each ball between your palms to smooth it out, then roll it generously in the cinnamon sugar mixture and place it on your lined baking sheet, spacing cookies about 2 inches apart. Bake for 10-12 minutes until the edges set but the centers remain soft. Remember, don’t let your dough sit out or get warm while baking the batches — keep it chilled to maintain shape and texture.

Step 6: Cool Before Enjoying

This last step is crucial! Let your snickerdoodles cool completely on the baking sheet. This resting time helps them set up perfectly, so they’re soft but not doughy and won’t fall apart when you pick them up. I know it’s tempting to grab one warm (trust me, I’ve done it), but patience really pays off with this recipe.

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Pro Tips for Making Pumpkin Snickerdoodles Recipe

Cool Your Butter: Always let your melted butter cool before mixing with eggs to avoid curdling and a greasy dough.
Chill for Flavor: Chilling the dough for at least 45 minutes not only firms it up for rolling but really deepens the pumpkin and spice flavors.
Don’t Overbake: Baking just until edges set keeps these cookies chewy and soft, the hallmark of a perfect snickerdoodle.
Keep Dough Cold: If you’re baking multiple batches, keep the unused dough refrigerated and never place raw dough on a hot baking sheet to prevent spreading.

How to Serve Pumpkin Snickerdoodles Recipe

Garnishes

When I serve these, I like a light dusting of extra cinnamon sugar just before they cool completely—it adds a little sparkle and extra crunch I just can’t resist. Sometimes I even drizzle a bit of melted white chocolate for a festive touch during the holidays.

Side Dishes

Pair these cookies with a warm spiced latte, chai tea, or even a scoop of vanilla ice cream for dessert. I’ve found they also go nicely alongside a pumpkin soup or an autumn fruit salad for a complete fall-themed coffee break.

Creative Ways to Present

For a fun twist at gatherings, I’ve arranged these cookies on a rustic wooden board with fresh mini pumpkins and cinnamon sticks as a centerpiece. Or gift them in small mason jars layered with cinnamon sugar—it makes an adorable, aromatic present your friends will rave about.

Make Ahead and Storage

Storing Leftovers

Store these snickerdoodles in an airtight container at room temperature. I usually keep them for up to a week, and they stay wonderfully soft and flavorful, especially if you layer parchment paper between the cookies. Avoid stacking directly to prevent sticking.

Freezing

I often freeze leftover dough balls — I lay them out on a tray to flash freeze, then transfer them to a freezer bag. When ready, bake straight from frozen, adding a minute or two to the baking time. This trick means you can enjoy fresh pumpkin snickerdoodles any time without starting from scratch.

Reheating

To reheat, I pop leftover cookies in a 300°F oven for 5-7 minutes or microwave them briefly (about 10-12 seconds) wrapped in a damp paper towel to restore softness. It’s like having fresh-baked cookie magic all over again!

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I recommend using plain pumpkin puree, not pumpkin pie filling. Pie filling already contains sugars and spices, which can throw off the dough’s texture and flavor balance. Pure pumpkin gives you control over sweetness and spices for the perfect result.
Why do you use egg yolk instead of a whole egg?

Using just the egg yolk enriches the dough, making the cookies softer and more tender, which pairs beautifully with the pumpkin’s moisture. Whole eggs can sometimes make the dough a bit firmer or cakier, which isn’t quite right for snickerdoodles.
What does cream of tartar do in this recipe?

Cream of tartar is a key ingredient in traditional snickerdoodles that gives them their signature tangy flavor and chewy texture. It reacts with baking soda for leavening and helps keep the cookies soft and slightly chewy.
Can I make smaller or larger cookies?

Absolutely! Just adjust your baking time accordingly — smaller cookies will bake a little faster (8-10 minutes), while larger ones might need a couple extra minutes. Keep a close eye so they don’t overbake and dry out.
Can I skip chilling the dough if I’m short on time?

The dough chilling step helps with flavor development and dough firmness for easy rolling. If you’re short on time, pop it in the freezer for 20 minutes instead, but really, I’ve found that taking the full 45 minutes yields the best texture and flavor.

Final Thoughts

Honestly, this Pumpkin Snickerdoodles Recipe has become one of my fall favorites because it captures all the cozy vibes of the season in a soft, spiced cookie that’s easy to make and share. Whether you bake a batch for a casual afternoon snack or a festive get-together, these cookies always bring smiles and warm compliments. I can’t wait for you to give them a try and see how quickly they disappear at your house, too!