Last October, I decided to merge two of my favorite cookies into one irresistible treat, and that’s how these pumpkin snickerdoodle cookies recipe came to life in my kitchen.
I was hosting a small fall gathering and wanted something that would wow my guests without requiring professional pastry chef skills. The classic snickerdoodle had always been my go-to comfort cookie, but I kept thinking about how perfectly pumpkin puree could enhance that signature cinnamon-sugar coating.
My first attempt was actually a bit of a disaster. I added too much pumpkin and ended up with flat, cake-like cookies that spread everywhere. After adjusting the flour ratio and chilling the dough properly, I finally nailed the texture—soft and chewy centers with those beautiful crackled edges that snickerdoodles are famous for.
These cookies disappeared within minutes at my gathering. Friends kept asking for the recipe, and one neighbor even knocked on my door the next day asking if I had any leftovers.
The beauty of this recipe is how it captures the warm spices of fall while maintaining that classic snickerdoodle tang from the cream of tartar.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 12 minutes |
| Total Time | 32 minutes |
| Servings | 30 cookies |
| Difficulty Level | Easy |
Why You’ll Love This Pumpkin Snickerdoodle Cookies Recipe
These cookies strike the perfect balance between two beloved classics, creating something truly special for your fall baking repertoire.
- Perfect texture every time: The combination of butter and pumpkin puree creates cookies with crispy edges and soft, pillowy centers that stay fresh for days
- Fool-proof for beginners: No fancy techniques required—just basic mixing and rolling in cinnamon sugar
- Incredible aroma: Your entire house will smell like a cozy fall bakery with warm cinnamon and pumpkin spices wafting through every room
- Make-ahead friendly: The dough can be prepared up to 2 days in advance and stored in the refrigerator, making them perfect for busy schedules
- Customizable sweetness: The cinnamon-sugar coating can be adjusted to your preference without affecting the cookie’s structure
- Crowd-pleaser status: These appeal to both pumpkin spice lovers and traditional snickerdoodle fans—no one feels left out
If you’re looking for more fall baking inspiration, you’ll love my pumpkin cookies recipe.
Ingredients
These ingredients work together to create the perfect balance of pumpkin flavor and classic snickerdoodle tang.
For the Cookie Dough:
- 2¾ cups (345g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup (226g) unsalted butter, softened to room temperature
- 1½ cups (300g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs, room temperature
- ½ cup (120g) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
For the Cinnamon-Sugar Coating:
- ½ cup (100g) granulated sugar
- 2 tablespoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional, for extra warmth)
Kitchen Equipment Needed
Having the right tools makes this recipe come together smoothly and ensures consistent results every time.
- Stand mixer or handheld electric mixer for creaming butter and sugar efficiently
- Large mixing bowls (at least 2)
- Medium mixing bowl for dry ingredients
- Measuring cups and spoons
- Rubber spatula for scraping down bowl sides
- Cookie scoop (2-tablespoon size) for uniform cookies
- Baking sheets (at least 2)
- Parchment paper or silicone baking mats
- Wire cooling racks
- Small shallow bowl for cinnamon-sugar coating
- Kitchen timer
Recommended Products for This Recipe
After making these cookies countless times, I’ve found a few products that truly make a difference in the final result.
1. Libby’s 100% Pure Pumpkin Puree
I always reach for Libby’s because it has the perfect moisture content and smooth texture that doesn’t make the cookies too wet. Store brands can sometimes be watery or stringy, which affects how the dough comes together. This brand is consistent every single time.
2. Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
These professional-grade baking sheets distribute heat so evenly that I never get burnt bottoms or undercooked centers. They’re also the perfect size for baking multiple batches, and they won’t warp in high heat like cheaper pans do.
3. OXO Good Grips Cookie Scoop
This medium-sized scoop creates perfectly uniform cookies that all bake at the same rate. No more guessing or having some cookies done before others. The spring-loaded release makes the dough pop out cleanly every time without sticking.
4. McCormick Ground Saigon Cinnamon
The quality of your cinnamon matters tremendously in this recipe since it’s featured in both the dough and coating. Saigon cinnamon has a sweeter, more complex flavor than regular cinnamon, and it makes these cookies taste professionally crafted.
Step-by-Step Instructions: How to Make Pumpkin Snickerdoodle Cookies
Follow these detailed steps to ensure your cookies turn out perfectly chewy with those signature crackled tops.
1. Prepare Your Baking Station
- Preheat your oven to 350°F (175°C) and position racks in the upper and lower thirds
- Line two baking sheets with parchment paper or silicone baking mats
- Set out your butter and eggs to reach room temperature if you haven’t already—this typically takes about 30 minutes
- Measure out all ingredients so everything is ready when you need it
2. Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger
- Whisk vigorously for about 30 seconds to ensure all the leavening agents are evenly distributed
- Set this bowl aside—you’ll add it to the wet ingredients later
3. Cream the Butter and Sugars
- Add the softened butter to your stand mixer bowl (or large mixing bowl if using a hand mixer)
- Beat the butter on medium speed for about 1 minute until it’s smooth and creamy
- Add both the granulated sugar and brown sugar to the butter
- Beat on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and pale in color
- Stop the mixer occasionally to scrape down the sides and bottom of the bowl with your spatula
- The mixture should look almost like frosting when it’s properly creamed
4. Add the Wet Ingredients
- Reduce mixer speed to low and add the eggs one at a time, beating well after each addition
- Add the pumpkin puree and vanilla extract
- Mix on low speed just until combined—don’t overmix at this stage
- The mixture might look slightly curdled, but that’s completely normal
- Scrape down the bowl one final time to ensure everything is incorporated
5. Incorporate the Dry Ingredients
- With the mixer on low speed, gradually add the dry ingredient mixture in three additions
- Mix after each addition just until the flour disappears—you should still see a few streaks
- Stop the mixer and finish incorporating with your spatula, using gentle folding motions
- The dough will be soft and slightly sticky, which is exactly what you want
- If the dough seems too wet, refrigerate it for 15-20 minutes before rolling
6. Prepare the Cinnamon-Sugar Coating
- In a small shallow bowl, whisk together the sugar, cinnamon, and nutmeg (if using)
- Make sure the spices are evenly distributed throughout the sugar
- Keep this bowl within easy reach of your work area
7. Shape and Coat the Cookies
- Using a 2-tablespoon cookie scoop, portion out the dough into balls
- Roll each portion between your palms to create a smooth ball
- Drop each ball into the cinnamon-sugar mixture and roll it around until completely coated
- Place the coated balls on your prepared baking sheets, spacing them about 2 inches apart
- Gently flatten each ball slightly with the bottom of a glass or your palm—they should be about ¾ inch thick
8. Bake the Cookies
- Place one baking sheet on the upper rack and one on the lower rack
- Bake for 11-13 minutes, rotating the pans halfway through baking time
- The cookies are done when the edges are set and lightly golden, but the centers still look slightly underdone
- They should have beautiful crackled tops with the cinnamon-sugar coating visible
- Remove from the oven when they still look soft—they’ll continue cooking on the hot pan
9. Cool the Cookies
- Let the cookies cool on the baking sheet for 5 minutes without moving them
- This resting period allows them to set properly and prevents breaking
- After 5 minutes, carefully transfer the cookies to a wire cooling rack using a spatula
- Allow them to cool completely before storing—this takes about 20-30 minutes
- The cookies will firm up as they cool but maintain their soft centers
Another favorite autumn treat is my pumpkin chocolate chip cookies recipe.
Tips for The Best Pumpkin Snickerdoodle Cookies
These professional tips will help you achieve bakery-quality results every single time.
- Use room temperature ingredients: Cold eggs and butter won’t incorporate properly, resulting in dense cookies instead of light, fluffy ones
- Don’t skip the cream of tartar: This is what gives snickerdoodles their signature tangy flavor and helps create those beautiful cracks on top
- Measure pumpkin carefully: Too much pumpkin makes the cookies spread too thin and become cakey—level off your measuring cup with a knife
- Chill the dough if needed: If your kitchen is warm or the dough feels too soft, refrigerate it for 15-30 minutes before shaping
- Use pure pumpkin puree, not pie filling: Pumpkin pie filling contains added sugars and spices that will throw off the recipe’s balance
- Don’t overbake: These cookies should look slightly underdone in the center when you remove them—they’ll continue baking on the hot pan
- Rotate your pans: Switching the pans between racks halfway through ensures even baking on all cookies
- Flatten slightly before baking: This helps the cookies bake more evenly and creates better texture
- Fresh spices matter: Old spices lose their potency—if your cinnamon or nutmeg is over a year old, replace it for maximum flavor
- Space cookies properly: Give them at least 2 inches between each cookie to allow for spreading
- Quality butter makes a difference: Use real butter, not margarine, for the best flavor and texture
You might also enjoy: Pumpkin French Toast
Serving Suggestions
These cookies shine in so many different settings and pair beautifully with various beverages and accompaniments.
- Serve warm with a glass of cold milk for the ultimate comfort food experience
- Pair with hot pumpkin spice lattes or regular coffee for a cozy afternoon treat
- Include in fall dessert spreads alongside apple crisp and poached pears
- Pack in decorative tins or cellophane bags as homemade gifts for neighbors and friends
- Crumble over vanilla ice cream to create a quick cookie crumble dessert
- Serve as part of a fall brunch spread with homemade cinnamon applesauce
- Add to cookie platters for Thanksgiving alongside other seasonal treats
- Create ice cream sandwiches by sandwiching softened vanilla ice cream between two cookies
Read Also: Fall Muffin Recipes
Variations of Pumpkin Snickerdoodle Cookies
Feel free to customize these cookies to suit your preferences or dietary needs.
- Maple pumpkin version: Replace ¼ cup of sugar with pure maple syrup and add ½ teaspoon maple extract
- Chocolate chip addition: Fold in 1 cup of semi-sweet or white chocolate chips after adding the dry ingredients
- Pumpkin spice boost: Add 1 teaspoon of pumpkin pie spice to the dough for more intense fall flavor
- Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend
- Brown butter upgrade: Brown the butter before using it in the recipe for a deeper, nuttier flavor (let it cool before mixing)
- Espresso enhancement: Add 1 teaspoon of espresso powder to the dry ingredients for a subtle coffee undertone
- Cream cheese filling: Sandwich two cookies with sweetened cream cheese frosting for an indulgent treat
- Cardamom twist: Add ½ teaspoon ground cardamom to the cinnamon-sugar coating for a unique spiced flavor
- Mini cookie version: Use a 1-tablespoon scoop and reduce baking time to 8-10 minutes for bite-sized treats
- Vegan adaptation: Use vegan butter and flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
Another favorite: Butternut Squash Gnocchi
Storage and Reheating
Proper storage keeps these cookies tasting fresh and maintains their perfect texture.
- Room temperature storage: Store cooled cookies in an airtight container at room temperature for up to 5 days—place parchment paper between layers to prevent sticking
- Refrigerator storage: These cookies stay fresh in the fridge for up to 10 days in an airtight container
- Freezing baked cookies: Freeze completely cooled cookies in a freezer-safe container or bag for up to 3 months—thaw at room temperature for 30 minutes before serving
- Freezing cookie dough: Shape the dough into balls, roll in cinnamon sugar, and freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months
- Baking frozen dough: Bake frozen cookie dough balls directly from the freezer, adding 2-3 minutes to the baking time
- Reheating instructions: Warm individual cookies in the microwave for 8-10 seconds for that fresh-baked texture
- Maintaining softness: Place a slice of bread in the container with the cookies to keep them soft—replace the bread every 2 days
- Avoiding sogginess: Make sure cookies are completely cooled before storing, or condensation will make them soggy
For another delicious fall comfort food, try my best sausage tortellini soup recipe.
Nutritional Facts
Per Cookie (1 of 30):
- Calories: 145
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 28mg
- Sodium: 95mg
- Total Carbohydrates: 22g
- Dietary Fiber: 0.5g
- Sugars: 14g
- Protein: 2g
- Vitamin A: 8% DV
- Iron: 4% DV
- Calcium: 2% DV
Note: Nutritional information is approximate and will vary based on specific ingredients used.
Health Benefits of Key Ingredients
While these are treats meant for enjoyment, several ingredients offer nutritional value.
- Pumpkin puree: Rich in vitamin A and beta-carotene, which support eye health and immune function, plus it adds moisture without excessive fat
- Cinnamon: Contains antioxidants and may help regulate blood sugar levels, while also providing anti-inflammatory properties
- Eggs: Provide high-quality protein and essential nutrients like choline, which supports brain health
- Nutmeg: Contains compounds that may aid digestion and has antibacterial properties
- Ginger: Known for its anti-nausea properties and contains gingerol, a powerful anti-inflammatory compound
- Whole ingredients: Using real butter and pure vanilla extract means you’re avoiding artificial additives and preservatives
You might also enjoy: Apple Cider Glazed Pork Chops
FAQs About Pumpkin Snickerdoodle Cookies
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, I strongly recommend against using pumpkin pie filling. It contains added sugars, spices, and thickeners that will throw off the recipe’s carefully balanced ratios. The extra sugar will make the cookies overly sweet and affect their texture, causing them to spread too much. Stick with 100% pure pumpkin puree for the best results.
2. Why are my cookies spreading too much?
Cookie spreading usually happens for a few reasons. Your butter might have been too soft or melted, which causes excessive spreading. The dough may have been too warm when you put it in the oven—try chilling it for 15-20 minutes if your kitchen is hot.
You might also have added too much pumpkin puree or not measured your flour correctly. Make sure you’re using the spoon-and-level method for flour measurement.
3. How do I know when the cookies are done baking?
These cookies should look slightly underdone when you remove them from the oven. The edges will be set and lightly golden, while the centers still appear soft and puffy. They’ll have visible cracks on top with the cinnamon-sugar coating showing through.
If you wait until they look completely done in the oven, they’ll be overbaked and dry. Remember, they continue cooking on the hot pan after you remove them.
4. Can I make these cookies ahead of time for a party?
Absolutely! These cookies are perfect for make-ahead baking. You can prepare the dough up to 2 days in advance and store it covered in the refrigerator.
You can also shape and freeze the cookie dough balls for up to 3 months, then bake them directly from frozen. Baked cookies stay fresh in an airtight container for up to 5 days at room temperature, making them ideal for party planning.
5. What makes these different from regular pumpkin cookies?
The key difference is the cream of tartar and the cinnamon-sugar coating, which are signatures of classic snickerdoodles. Regular pumpkin cookies typically have a cake-like texture and are softer throughout.
These pumpkin snickerdoodle cookies have that characteristic tangy flavor from the cream of tartar, a chewier texture, and those beautiful crackled tops. The coating also adds a wonderful texture contrast—crispy and sweet on the outside, soft on the inside.
Read Also: Pumpkin Sage Pasta
Final Thoughts
These pumpkin snickerdoodle cookies have become a staple in my fall baking rotation, and I hope they’ll become a favorite in your home too.
The combination of tender pumpkin-spiced dough and that addictive cinnamon-sugar coating creates something truly special. Every time I make these, they transport me back to that first successful batch when everything finally came together perfectly.
Don’t be discouraged if your first attempt isn’t perfect—baking is all about learning and adjusting. Pay attention to your dough consistency, watch your baking time carefully, and remember that slightly underdone is always better than overbaked.
I’d love to hear how your pumpkin snickerdoodle cookies turn out! Drop a comment below with your experience, any creative variations you tried, or share a photo of your beautiful crackled cookies. Happy baking!
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- Slow Cooker Chili
- Carrot Ginger Soup
- Butternut Squash Risotto
- Creamy Tomato Basil Soup
- Stuffed Acorn Squash
- Honey Butter
- Maple Glazed Carrots
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