Soft, chewy, and coated in cinnamon-sugar, Pumpkin Snickerdoodles are the ultimate fall cookie you’ll want to bake on repeat this season.
The blend of pumpkin puree and warm spices brings a seasonal twist to a classic favorite, creating a cozy cookie perfect for crisp autumn days.
Fall Favorite Ingredients in Pumpkin Snickerdoodles
- Pumpkin Purée – Adds rich moisture and an unmistakable autumn flavor that sets these cookies apart from traditional snickerdoodles.
- Brown Sugar – Brings a deep, caramel-like sweetness that enhances the warm spices.
- Pumpkin Pie Spice – A fragrant mix of cinnamon, nutmeg, and clove that infuses every bite with fall warmth.
- Cream of Tartar – The key to that signature snickerdoodle tang and chewy texture.
- Cinnamon Sugar – Rolled on the outside for that classic, crackled snickerdoodle finish with an extra layer of spice.
How to Make Pumpkin Snickerdoodles: Quick & Cozy Steps
Start by combining the melted butter with both sugars until smooth. Stir in the pumpkin puree, then mix in the egg yolk and vanilla.
In another bowl, whisk together the flour, pumpkin pie spice, baking soda, salt, and cream of tartar. Gradually mix the dry ingredients into the wet until fully incorporated.
Chill the dough for at least 45 minutes to prevent spreading. Once chilled, roll the dough into balls and coat them generously in cinnamon sugar.
Bake at 350°F for 10–12 minutes. The cookies should be soft and slightly underbaked in the center. Let them cool fully on the baking sheet before serving.
Sweet Success: Tips for Perfect Pumpkin Snickerdoodles
Letting the butter cool before mixing is crucial—it helps the dough firm up and prevents greasy cookies. Don’t skip the chilling step; it gives the dough time to firm up and intensifies the flavor.
If your pumpkin puree is especially wet, blotting it with paper towels helps reduce excess moisture and avoids cakey cookies. Use only the egg yolk, not the whole egg, for extra chewiness and to balance the moisture from the pumpkin.
Want an extra fall twist? Add a sprinkle of nutmeg to your cinnamon-sugar topping or a touch of maple extract in the dough for a unique flavor layer.
Cozy Storage: Keeping Your Pumpkin Snickerdoodles Fres
Pumpkin Snickerdoodles keep beautifully at room temperature for up to four days in an airtight container. For longer storage, freeze baked cookies or unbaked dough balls.
To freeze dough, shape and roll in cinnamon sugar before placing them on a parchment-lined tray. Once frozen, transfer to a freezer-safe bag and bake straight from frozen—just add an extra minute or two to the baking time.
Reheat leftover cookies in the microwave for 5–10 seconds to revive their soft, chewy texture and bring back that fresh-from-the-oven warmth.
Pumpkin Snickerdoodles
Ingredients
- ½ teaspoon salt
- ¼ teaspoon cream of tartar
- ¾ teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ cup 73 g pumpkin puree
- ⅓ cup 70 g light brown sugar, firmly packed
- ½ cup 113 g unsalted butter, melted and cooled for at least 10 minutes
- ½ cup 100 g granulated sugar
- 1 large egg yolk
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ cups 190 g all-purpose flour
Topping
- 2 teaspoons ground cinnamon
- ¼ cup 50 g granulated sugar
Instructions
- In a large mixing bowl, blend together the cooled melted butter, granulated sugar, and brown sugar until thoroughly incorporated. Stir in the pumpkin puree, mixing until smooth. Add the egg yolk along with vanilla extract, and stir until combined.
- In a separate bowl, whisk the flour, pumpkin pie spice, baking soda, cream of tartar, and salt to ensure even distribution. Gradually incorporate the dry ingredients into the wet mixture, stirring until a cohesive dough forms.
- Cover the dough with plastic wrap and place it in the refrigerator to chill for a minimum of 45 minutes.
- As the chilling time concludes, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, prepare the cinnamon sugar topping by whisking together the sugar and ground cinnamon.
- Remove the dough from the refrigerator and portion it into 1½ tablespoon-sized balls. Gently roll each between your palms to smooth, then coat thoroughly in the cinnamon sugar mixture before placing them on the prepared baking sheet, spaced at least 2 inches apart.
- Bake for 10–12 minutes, keeping any remaining dough refrigerated between batches. Avoid placing dough onto a hot baking sheet.
- Allow the cookies to cool completely on the baking sheet before serving.
