Pumpkin Snickerdoodles Cookie Recipe made with flour, butter, pumpkin puree, sugar, and warm spices—soft, chewy, and perfect for fall.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Okay, confession time—I didn’t grow up with pumpkin in cookies. Pie, yes. Bread, of course. But cookies? That was new territory. The first time I tried mixing pumpkin into my old snickerdoodle recipe, I wasn’t feeling optimistic. I was standing in my kitchen, it was late October, the window fogged up from the oven, and I was wearing one of those oversized sweaters that makes you feel like you’re living inside a Hallmark movie. The first batch came out flat, like actual hockey pucks, and my husband asked if I was “experimenting with pancakes.” Thanks for the support, right?
But something about the smell—the cinnamon, the cloves, that hit of nutmeg—kept me at it. I tweaked, I chilled the dough (hard lesson learned there), and finally? Soft, chewy cookies that tasted like a pumpkin patch in cookie form. It’s become one of those recipes I make when I want the house to smell like fall… or when I just need an excuse to eat “just one more” before anyone else notices.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Pumpkin Snickerdoodles Cookie Recipe?
So here’s the deal: this Pumpkin Snickerdoodles Cookie Recipe gives you the best of both worlds. You get the classic tang from cream of tartar, the cinnamon-sugar crunch you expect from snickerdoodles, and then—bam—the pumpkin swoops in with that autumn twist. Not too overpowering, just enough.
The cookies aren’t cakey either, which, I’ll be honest, was my biggest fear. Some pumpkin cookies turn into muffin imposters. These stay chewy with just a touch of softness in the middle. They also double as the cheapest fall candle you’ll ever buy. I mean, who needs Bath & Body Works when your oven is pumping out trays of spiced pumpkin snickerdoodles?
Ingredient Notes:
Before you dive in, let’s talk about why these ingredients matter. I’ve made enough batches (read: mistakes) to know what makes or breaks this recipe:
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Flour: Plain all-purpose flour. Nothing fancy, nothing gluten-free unless you’re swapping (more on that later).
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Pumpkin puree: Not pie filling—learned that the hard way. Pie filling comes pre-spiced and sweetened, which turns your cookies into something that tastes like regret.
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Butter: Softened, not melted. Melted butter = flat cookies, and not in a chic way.
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Cream of tartar: This is what separates a true snickerdoodle from a cinnamon sugar cookie. That tang? Yeah, that’s the cream of tartar.
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The spice squad (cinnamon, ginger, nutmeg, allspice, cloves): Basically everything in your spice drawer that screams “fall.” You’ll thank yourself later.
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Sugars (granulated + brown): Granulated gives structure, brown sugar sneaks in a cozy molasses vibe.
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Egg yolk: Just the yolk. It keeps the cookies rich without making them puff up like sad little cupcakes.
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Cinnamon-sugar coating: Think of it as their cozy sweater. It’s not optional.
How To Make Pumpkin Snickerdoodles Cookie?
Alright, let’s bake these together. Grab your apron (or don’t—flour on jeans is basically a badge of honor).
Step 1: Preheat. Oven to 350°F, baking sheets lined with parchment. Do yourself a favor and don’t skip parchment unless you enjoy chiseling cookies off metal.
Step 2: Dry ingredients. Whisk flour, spices, cream of tartar, baking soda, and salt. This is where the magic starts. Ever accidentally skipped salt? Yeah, don’t.
Step 3: Cream butter and sugars. Beat butter, granulated sugar, and brown sugar until fluffy. About 2 minutes. If your arm hurts, you’re doing it right (or just use a mixer).
Step 4: Add pumpkin power. Mix in egg yolk and vanilla, then pumpkin puree. Scrape down the bowl. I know, I know—it’s annoying, but it matters.
Step 5: Combine. Stir the dry into the wet until just mixed. Resist the urge to overmix, unless you like cookies with the texture of shoe leather. Chill for 30 minutes so the dough firms up. (I once skipped this step and ended up with “snickerdoodle pancakes.” Never again.)
Step 6: Roll in sugar. Mix cinnamon and sugar, then roll dough balls (about 2 tablespoons each) in the mixture. This is the fun part. Kids love it, adults pretend they don’t.
Step 7: Bake. 10–12 minutes, tops. They should look soft but set—don’t wait until they’re brown or you’ll lose the chew. Cool for 10 minutes on the sheet, then move to a rack if you have the patience. If not… just eat one warm. You earned it.
Want To Save This Recipe?
Storage Options:
These babies will last about 3 days in a container on the counter, though honestly, they never make it that far in my house. Want them to stick around longer? The fridge buys you a week. Freezer? Two months. Just thaw or zap in the microwave to bring back that “fresh out of the oven” magic.
Variations and Substitutions:
Because sometimes you want to switch it up:
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Gluten-free: Use a good 1:1 gluten-free flour blend. Don’t overthink it.
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Pumpkin spice shortcut: Too lazy to measure five spices? (Been there.) Just use 2 teaspoons pumpkin pie spice.
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Jumbo bakery style: Scoop 3 tablespoons of dough for big cookies. Add a minute or two of bake time.
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Caramel surprise: Hide a caramel candy inside each dough ball. When they melt in the oven? Chef’s kiss.
What to Serve with Pumpkin Snickerdoodles Cookie?
Not that they need help, but pairing makes it fun:
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Hot coffee or, better yet, a pumpkin spice latte (double pumpkin, no shame).
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Vanilla ice cream—two cookies, one scoop. Boom, ice cream sandwich.
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Warm apple cider, because fall and cider are basically married.
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On a holiday platter next to your aunt’s fudge and grandma’s pie—they’ll be the first to vanish.
Frequently Asked Questions:
Can I make the dough ahead?
Yep, up to 48 hours in the fridge. Just roll and bake when ready.
Do I really need to chill the dough?
Yes. Unless you want cookies that spread into sad little puddles.
Can I use pumpkin pie filling?
No. Please don’t. Unless you like “mystery spice mush.”
And there it is—my Pumpkin Snickerdoodles Cookie Recipe. They’re cozy, chewy, and just the right amount of pumpkin-y. Honestly? They might even edge out regular snickerdoodles in my book (but don’t tell my mom—I’m pretty sure she still has the original recipe card tucked in her cookbook).
What do you think—classic snickerdoodles forever, or does this pumpkin twist deserve a permanent spot on the cookie tray?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Snickerdoodles Cookie Recipe
Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg yolk at room temperature
- 1 teaspoon vanilla extract
- ⅓ cup pumpkin puree
For the Coating:
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Preheat the oven
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Prepare the dry ingredients
- In a medium mixing bowl, whisk together the flour, cinnamon, ginger, nutmeg, allspice, cloves, cream of tartar, baking soda, and salt until evenly combined.
Cream butter and sugars
- In a large bowl, use an electric mixer to beat the softened butter with the granulated sugar and brown sugar until light and fluffy, approximately 2 minutes.
Incorporate wet ingredients
- Add the egg yolk and vanilla extract to the butter mixture and blend until combined. Mix in the pumpkin puree, scraping down the sides of the bowl as needed.
Combine mixtures
- Gradually add the dry ingredient mixture into the wet mixture, stirring until just combined. Avoid overmixing. Cover the bowl and refrigerate the dough for 30 minutes to firm.
Prepare the coating
- In a small bowl, whisk together the granulated sugar and cinnamon to create the coating.
Shape and coat the cookies
- Scoop dough in 2-tablespoon portions, roll each portion into a ball, and coat thoroughly in the cinnamon-sugar mixture. Place onto the prepared baking sheets, leaving 1-inch spacing between cookies.
Bake
- Bake for 10–12 minutes, or until the cookies are set around the edges but remain soft in the center. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
