Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat

I have a confession. I spent years chasing the perfect fall cookie. I tried every basic pumpkin spice recipe, searching for that magical combo of cozy spice and soft, chewy texture.

Most were either cakey disappointments or overly sweet sugar bombs. Then, I cracked the code. Forget everything you know about boring cookies.

This recipe for Pumpkin Snickerdoodle Cookies is the only one you need this season. It’s the glorious love child of a classic snickerdoodle and a pumpkin pie, and it will absolutely ruin all other cookies for you. The soft, pillowy center and that signature cinnamon-sugar crackle are a game-changer.

Your kitchen is about to smell like a Hallmark movie, and your friends will think you’re a baking wizard.

What’s the secret? It’s not just pumpkin puree. The magic is in the texture.

A classic snickerdoodle gets its signature tang and chew from cream of tartar. We’re keeping that, but adding pumpkin and a blend of warm spices creates an impossibly soft, cake-like interior that still manages to be chewy. Remember that feeling of biting into a warm, gooey cookie as a kid?

This is the grown-up, autumnal version of that core memory. It’s nostalgic but sophisticated. Why settle for a regular cookie when you can have a spiced, cozy experience that basically hugs your soul?

Ingredients

Before we start, let’s talk ingredients.

Using real, room-temperature ingredients is non-negotiable for the perfect texture. Don’t you dare use cold butter straight from the fridge! The star, of course, is the pumpkin puree.

Make sure it’s pure pumpkin, not pumpkin pie filling. That mistake is a one-way ticket to Sad Cookie Town.

• All-purpose flour
• Baking soda & Cream of tartar (the dynamic duo for that classic snickerdoodle lift and tang)
• Salt
• Unsalted butter, at room temperature
• Granulated sugar & Light brown sugar
• 1 large egg
• Pure vanilla extract
• Pumpkin puree (not pie filling!)
• Pumpkin pie spice blend
• For the roll: Cinnamon sugar (a simple mix of granulated sugar and cinnamon)

Step-by-Step Instructions

1. Whisk your dry ingredients. In a medium bowl, combine the flour, baking soda, cream of tartar, salt, and pumpkin pie spice.This ensures every bite is perfectly spiced, with no bitter pockets of baking soda.
2. Cream the butter and sugars. In a large bowl, beat the room-temperature butter with both sugars until it’s light and fluffy. This step incorporates air, which is crucial for a soft cookie.Don’t rush it!
3. Add the wet ingredients. Beat in the egg and vanilla extract until just combined. Then, gently mix in the pumpkin puree.The dough will be soft—this is normal and correct.
4. Combine wet and dry. Gradually add the flour mixture to the wet ingredients, mixing on low speed until no dry streaks remain. You’ll have a very soft, almost batter-like dough.Pro-tip: Chill this dough for at least 30 minutes. It makes rolling so much easier.
5. Roll and coat. Scoop out dough balls and generously roll them in the cinnamon-sugar mixture.This creates that iconic, crackly snickerdoodle crust we all crave.
6. Bake to perfection. Place dough balls on a parchment-lined baking sheet and bake until the edges are just set but the centers still look slightly soft. This is the key to a chewy center.Let them cool on the baking sheet for 5 minutes before transferring.

Storage Instructions

These Pumpkin Snickerdoodle Cookies stay incredibly soft for days. To keep them fresh, store them in an airtight container at room temperature. They’ll be perfect for up to 5 days.

For longer-term storage, you can freeze the baked cookies for up to 3 months. I also love freezing the dough balls. Just roll them in cinnamon sugar, freeze on a tray, then toss them in a bag.

You can bake frozen dough balls anytime a cookie emergency strikes—just add a minute or two to the bake time.

Also check out my Soft Chocolate Chip Cookies guide—a timeless favorite.

Why You’ll Love This Pumpkin Snickerdoodle Cookies

• The Ultimate Crowd-Pleaser: These cookies bridge the gap between pumpkin pie lovers and classic cookie fans. They’re a guaranteed hit at any potluck or holiday party.
• Surprisingly Simple: While they taste gourmet, the process is straightforward. It’s a no-fuss dough that comes together in one bowl (mostly) and doesn’t require any fancy techniques.
• Perfect Make-Ahead Dessert: The dough actually benefits from chilling, making it the perfect recipe to prep in advance for stress-free baking.Your future self will thank you.

Common Mistakes to Avoid

• Using cold butter. Your cookies will be flat and sad. IMO, this is the #1 rookie error.
• Overmixing the dough after adding the flour.This develops gluten and leads to tough cookies. Mix until just combined.
• Overbaking. Take them out when they still look a little underdone in the middle.They continue to cook on the hot baking sheet.
• Using pumpkin pie filling. It has added sugar and spices that will throw the entire flavor and texture balance out of whack.

Alternatives and Variations

Feel free to get creative! For a gluten-free version, use a 1:1 gluten-free flour blend.

To make them vegan, swap the butter for vegan butter and use a flax egg. If you’re out of pumpkin pie spice, make your own by combining cinnamon, ginger, nutmeg, and allspice. For a little crunch, fold in a half-cup of white chocolate chips or chopped pecans.

You can even try my apple cinnamon muffins for another cozy bake.

FAQs

Final Thoughts

This recipe for Pumpkin Snickerdoodle Cookies is my ultimate gift to your fall baking lineup. It’s the perfect blend of cozy, chewy, and spiced that will make your entire house smell incredible. I’m genuinely obsessed with how these turned out, and I know you will be too.

Don’t just take my word for it—bake a batch and see for yourself. Then, come back and tell me all about your cookie victory in the comments!

If you loved this, try my Apple Cider Donuts recipe for another cozy fall bake.

Explore more inspo on my Tasty Palace Recipes Pinterest board.

Lauren

Pumpkin Snickerdoodle Cookies

A cozy mashup of a classic snickerdoodle and a pumpkin pie, these cookies have soft, pillowy centers, chewy edges, and a signature cinnamon-sugar crackle. They’re the ultimate fall cookie — nostalgic, spiced, and dangerously addictive.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 160

Ingredients Equipment Method Notes

Ingredients

  

• 2 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup pumpkin puree (not pie filling)
• 1/4 cup granulated sugar (for rolling)
• 1 tbsp ground cinnamon (for rolling)

Equipment

• mixing bowls
• Electric mixer
• whisk
• measuring cups and spoons
• baking sheet
• parchment paper
• wire cooling rack

Method

 

1. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and pumpkin pie spice until evenly combined.
2. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
3. Add the egg and vanilla extract and mix until just combined. Then add the pumpkin puree and stir until smooth.
4. Gradually add dry ingredients to the wet mixture, mixing on low speed until fully combined. The dough will be soft. Chill for at least 30 minutes.
5. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Mix the rolling sugar and cinnamon in a small bowl.
6. Roll chilled dough into balls, then coat generously in cinnamon sugar. Place on prepared baking sheet, spacing 2 inches apart.
7. Bake for 9–11 minutes, until edges are set but centers are still soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Be sure to use pure pumpkin puree, not pie filling. Chill the dough for at least 30 minutes for easier rolling and better shape. Bake until just set for the perfect chewy texture, and don’t skip the cinnamon sugar coating!