Jump into fall with these soft, chewy Pumpkin Snickerdoodles—an irresistible seasonal twist on the classic cinnamon-sugar cookie. Infused with pumpkin puree and warm pumpkin pie spice, these cookies offer a cozy flavor profile in every bite. They’re easy to make, perfect for holiday baking, and ideal for sharing with family and friends.

Pumpkin Snickerdoodles

Why You’ll Love This Recipe

Warm fall flavors from pumpkin puree and pumpkin pie spice
Soft and chewy texture that stays moist for days
Easy ingredients—no fancy equipment required
Great for holiday gatherings, cookie swaps, or gifting
Pumpkin + cinnamon sugar is a flavor match made in heaven
Kid-friendly and freezer-friendly
No need to chill overnight, just 90 minutes
Perfectly spiced without being overpowering
Quick bake time of just 12–14 minutes
Makes a big batch—great for sharing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup butter, softened
½ cup white sugar
½ cup brown sugar
1 egg
⅓ cup pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
2 teaspoons pumpkin pie spice
½ teaspoon cream of tartar
½ teaspoon salt
⅓ cup granulated sugar (for rolling)
1 teaspoon cinnamon (for rolling)

Directions

In a large bowl or stand mixer, beat together the softened butter, white sugar, and brown sugar until well combined.
Add the egg and mix until the texture becomes smooth and creamy. Then add the pumpkin puree and vanilla, mixing again until fully incorporated.
In a separate medium bowl, whisk together the flour, baking soda, pumpkin pie spice, cream of tartar, and salt.
Gradually add the dry ingredients into the wet mixture using a hand or stand mixer until a soft dough forms.
Cover and refrigerate the dough for at least 90 minutes to firm up.
Preheat the oven to 350°F and line baking sheets with parchment paper.
In a small bowl, stir together the ⅓ cup granulated sugar and 1 teaspoon cinnamon.
Scoop the chilled dough into balls, then roll each one in the cinnamon-sugar mixture.
Place the dough balls on the prepared baking sheets and press each down slightly to flatten.
Bake for 12–14 minutes, or until the edges are set and the centers look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Yield: 30 cookies
Prep time: 90 minutes (includes chilling time)
Cook time: 15 minutes
Total time: 1 hour 45 minutes

Variations

Add white chocolate chips for extra sweetness.
Use maple extract in place of vanilla for a richer fall flavor.
Make them gluten-free with a 1:1 gluten-free flour blend.
Add a cream cheese drizzle or frosting on top for extra indulgence.
Mix in chopped pecans or walnuts for added crunch.
Make them jumbo by using a larger cookie scoop and baking a few extra minutes.
Sprinkle sea salt on top after baking for a sweet-savory combo.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 5 days.
Freezing: Freeze unbaked dough balls for up to 2 months. Roll in cinnamon sugar before freezing or just before baking.
Reheating: Warm baked cookies for 5–10 seconds in the microwave if you prefer them soft and warm.

FAQs

Can I make the dough ahead of time?

Yes! You can prepare the dough and refrigerate it for up to 2 days before baking.

Why do I need to chill the dough?

Chilling helps firm the dough, prevents excessive spreading, and enhances the flavor and texture of the cookies.

Can I use fresh pumpkin instead of canned puree?

Yes, but make sure it’s well-drained and pureed to a smooth consistency.

What if I don’t have pumpkin pie spice?

You can make your own by mixing cinnamon, nutmeg, ginger, and cloves.

Can I skip the cream of tartar?

Cream of tartar gives Snickerdoodles their signature tangy bite. If omitted, the cookies will still be good but slightly different in texture and flavor.

Can I double this recipe?

Absolutely! This recipe scales well for larger batches.

How do I know when the cookies are done?

The edges should be set, and the centers should still look slightly soft—they’ll firm up as they cool.

Can I freeze baked cookies?

Yes, cool completely and freeze in a sealed container for up to 2 months.

Are these cookies very sweet?

They’re perfectly balanced—sweet but not overwhelming, with a nice spice from the pumpkin pie seasoning.

Can I add a glaze or frosting?

Yes, a simple glaze made from powdered sugar and milk or a cream cheese frosting pairs beautifully with these cookies.

Conclusion

These Pumpkin Snickerdoodles are the perfect fall treat—soft, chewy, and brimming with pumpkin spice goodness. Whether you’re baking for a cozy weekend at home, a fall party, or just want to fill your kitchen with warm autumn aromas, this easy recipe delivers every time. With a simple ingredient list and amazing flavor, they’re sure to become a seasonal favorite year after year.