These Pumpkin Snickerdoodle Cookies are soft, chewy, warmly spiced, and coated in a sweet cinnamon-sugar layer. They combine the classic tangy flavor of traditional snickerdoodles with real pumpkin purée, pumpkin pie spice, and brown sugar for a cozy fall cookie that is perfect for Halloween, Thanksgiving, bake sales, and autumn gatherings.
The secret to a chewy pumpkin cookie is using a modest amount of blotted pumpkin purée, an egg yolk instead of a full egg, and a short chill time for the dough. These steps help control excess moisture so the cookies stay thick and tender rather than becoming cakey. Similar pumpkin snickerdoodle recipes use pumpkin purée, cream of tartar, egg yolk, warm spices, cinnamon sugar, and chilled dough to produce a soft, chewy texture.livewellbakeoften+2
Why You’ll Love These Pumpkin Snickerdoodle Cookies
Soft and chewy pumpkin spice cookies
These cookies have soft centers, lightly crisp cinnamon-sugar edges, and a warm pumpkin spice flavor. They are not meant to be thin or crunchy; the goal is a tender, thick cookie with a chewy bite.
Pumpkin purée adds moisture and a gentle pumpkin flavor, while brown sugar adds softness and a slight caramel note. Cream of tartar gives the cookies the tangy flavor that makes snickerdoodles different from ordinary cinnamon sugar cookies.
Rolled in classic cinnamon sugar
Every cookie is coated in cinnamon sugar before baking. The coating creates a lightly crackled top and gives the cookies their recognizable snickerdoodle appearance.
For a stronger fall flavor, add a small pinch of pumpkin pie spice to the cinnamon sugar coating. This gives the outside of the cookies a subtle warm-spice flavor in every bite.
Easy fall baking recipe for beginners
This recipe uses simple ingredients and does not require a stand mixer. A hand mixer works well, or you can mix the dough by hand with a sturdy spoon if your butter is properly softened.
The dough needs only 30 minutes of chilling. This makes it easier to scoop and roll while helping the cookies hold their shape in the oven.
Perfect for Halloween, Thanksgiving, and autumn parties
Pumpkin Snickerdoodle Cookies are a simple dessert to add to fall celebrations. They travel well, look festive on a cookie platter, and can be made ahead for parties or holiday baking.
Serve them with hot coffee, chai tea, apple cider, hot chocolate, or a cold glass of milk. For a holiday dessert platter, pair them with caramel apple treats, pumpkin brownies, chocolate cookies, and pecan bars.
Ingredients for Pumpkin Snickerdoodle Cookies
Pumpkin purée versus pumpkin pie filling
Use 100% canned pumpkin purée, not pumpkin pie filling. Pumpkin pie filling contains sugar, spices, and other ingredients that would change the sweetness, texture, and flavor of the cookies.
Pumpkin contains a lot of moisture, which can make cookies puffy and cakey if too much is used. Blotting the pumpkin purée between paper towels removes excess liquid and helps create a thicker, chewier cookie. A similar tested method reduces ½ cup of canned pumpkin to about ¼ cup after blotting.designeatrepeat
You can use leftover pumpkin purée in oatmeal, smoothies, pancakes, muffins, pasta sauce, or another fall baking recipe. Once opened, canned pumpkin purée should be refrigerated in an airtight container and used within about 4 days.foodnetwork
Butter, brown sugar, and granulated sugar
Use softened unsalted butter for the best creamed texture. Creaming butter with both granulated sugar and brown sugar gives the cookies structure, softness, and flavor.
Granulated sugar helps create the classic snickerdoodle texture and crackled cinnamon sugar exterior. Brown sugar adds moisture and a deeper caramel-like flavor that works especially well with pumpkin.
Light or dark brown sugar both work. Light brown sugar gives a milder flavor, while dark brown sugar makes the cookies slightly richer and darker.
All-purpose flour, cream of tartar, and baking soda
All-purpose flour gives the cookies their structure. Spoon the flour into your measuring cup and level it with a knife instead of scooping directly from the bag, which can pack in too much flour.
Cream of tartar is an important snickerdoodle ingredient. It adds the traditional gentle tang and reacts with baking soda to help create a soft, slightly chewy cookie.
Do not substitute baking powder for the cream of tartar and baking soda unless you are prepared for a different texture and flavor. The cookies may still taste good, but they will not have the classic snickerdoodle character.
Cinnamon, nutmeg, ginger, and pumpkin pie spice
Pumpkin pie spice is a convenient blend that usually contains cinnamon, ginger, nutmeg, cloves, and allspice. Extra ground cinnamon reinforces the traditional snickerdoodle flavor.
If you do not have pumpkin pie spice, use this simple replacement for 1 teaspoon:
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- Small pinch of ground cloves or allspice
Use fresh spices when possible. Older spices are safe to use, but their flavor may be weaker and less fragrant.
How to Make Pumpkin Snickerdoodle Cookie Dough
Blot the pumpkin purée
Place ⅓ cup pumpkin purée on several layers of paper towels. Cover it with another layer of paper towels and gently press to remove moisture.
After blotting, you should have about ¼ cup of thicker pumpkin purée. It may look more like a soft paste than a wet purée. This step is important because less moisture means chewier cookies with less spreading.
Do not skip this step if you want a true soft-and-chewy pumpkin snickerdoodle rather than a cake-like pumpkin cookie.
Cream butter, sugar, and brown sugar
Add softened butter, granulated sugar, and brown sugar to a large mixing bowl. Beat with a hand mixer on medium speed for about 1 to 2 minutes, until the mixture looks creamy and combined.
You do not need to beat it for a very long time. Over-creaming can add extra air, which may encourage the cookies to puff up more than desired.
Scrape down the sides of the bowl with a rubber spatula so all ingredients mix evenly.
Add egg yolk, vanilla, and pumpkin
Add one egg yolk, vanilla extract, and the blotted pumpkin purée. Mix until smooth.
Using an egg yolk instead of a whole egg adds richness while limiting extra moisture. This helps the cookies stay soft and chewy without becoming too cakey.
The dough may look slightly soft at this stage. That is normal; the dry ingredients and chill time will firm it up.
Mix dry ingredients and chill the dough
In a separate bowl, whisk together flour, pumpkin pie spice, cinnamon, cream of tartar, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Mix on low speed only until no streaks of flour remain. Do not overmix, because overmixing develops gluten and can make cookies tougher.
Cover the bowl and chill the dough for 30 minutes. This firms the butter, makes the sticky dough easier to roll, and helps the cookies bake thicker. Many successful pumpkin snickerdoodle versions use a chilled dough, typically around 30 minutes or longer, before rolling and baking.livewellbakeoften+3
How to Bake Soft and Chewy Pumpkin Cookies
Make the cinnamon sugar coating
In a small shallow bowl, stir together granulated sugar, cinnamon, and optional pumpkin pie spice.
The coating should be evenly mixed so each cookie gets a balanced cinnamon flavor. If you prefer a stronger cinnamon crust, increase the cinnamon by an extra ¼ teaspoon.
Set the cinnamon sugar next to your baking sheets so you can roll each dough ball immediately before baking.
Scoop evenly sized cookie dough balls
Use a 1½-tablespoon cookie scoop to portion the chilled dough. Roll each portion gently between your hands to create a smooth ball.
Roll each dough ball thoroughly in the cinnamon sugar mixture. Place them on parchment-lined baking sheets about 2 inches apart.
For slightly flatter cookies, gently press the top of each dough ball with your palm. Do not flatten them too much, because they will spread naturally as they bake.
Bake until the edges are set
Bake the cookies at 350°F for 9 to 11 minutes. The edges should look set, but the centers may still look slightly soft.
Do not wait until the centers look completely firm in the oven. Pumpkin cookies continue setting as they cool, and overbaking can make them dry or more cake-like.
A 10- to 13-minute bake at 350°F is also common for pumpkin snickerdoodle recipes, depending on cookie size and oven performance.livewellbakeoften
Let cookies cool for the best chewy texture
Allow the cookies to cool on the baking sheet for 8 to 10 minutes. This resting time helps them finish setting without overbaking.
Transfer the cookies to a wire rack to cool completely. Once cool, the cookies should have soft centers, cinnamon-sugar exteriors, and a tender chewy texture.
If you like a softer cookie, store them in an airtight container after they cool. If you prefer slightly crisp edges, leave the container lid loosely closed for the first hour.
Storage, Freezing, and Variations
How to store pumpkin snickerdoodle cookies
Store completely cooled cookies in an airtight container at room temperature for up to 4 days. Place a sheet of parchment paper between layers if you stack them.
To help keep the cookies soft, place a small piece of sandwich bread in the container. The cookies absorb moisture from the bread, while the bread becomes dry.
Do not store cookies while they are still warm. Trapped steam can make the cinnamon-sugar coating damp and cause the cookies to become sticky.
How to freeze baked cookies or cookie dough
To freeze baked cookies, arrange completely cooled cookies in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months.
To freeze unbaked cookie dough, scoop and roll the dough into balls, but do not roll them in cinnamon sugar yet. Freeze the dough balls on a baking sheet until solid, then transfer them to a freezer bag.
Bake frozen dough balls directly from the freezer at 350°F. Add 1 to 2 extra minutes of baking time, then roll the dough in cinnamon sugar before placing it on the baking sheet.
Add white chocolate chips or chopped pecans
For extra texture and sweetness, fold in ¾ cup white chocolate chips, cinnamon chips, butterscotch chips, chopped pecans, or chopped walnuts after mixing the dough.
White chocolate chips pair especially well with pumpkin spice and cinnamon. Pecans and walnuts add a nutty crunch that makes the cookies feel even more appropriate for Thanksgiving or holiday baking.
If adding mix-ins, do not add too many. Large amounts can make the dough harder to roll and may prevent the cookies from spreading evenly.
Make pumpkin snickerdoodle cookie sandwiches
Turn these cookies into a festive fall dessert by making cookie sandwiches. Spread cream cheese frosting, maple buttercream, vanilla frosting, or cinnamon cream cheese filling between two completely cooled cookies.
For an easy filling, beat together softened cream cheese, powdered sugar, vanilla extract, and a pinch of cinnamon. Chill the finished cookie sandwiches for 20 to 30 minutes before serving so the filling firms up.
Cookie sandwiches should be stored in the refrigerator because of the cream cheese filling.
Pumpkin Snickerdoodle Cookies
Ingredients
For the pumpkin snickerdoodle cookie dough
- ⅓ cup 100% pumpkin purée blotted until reduced to about ¼ cup
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
For the cinnamon sugar coating
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice optional
Instructions
- Blot the pumpkin: Place pumpkin purée between several layers of paper towels. Press gently to remove excess moisture until the purée reduces to about ¼ cup. Set aside.
- Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar with a hand mixer for 1 to 2 minutes, until creamy and combined.
- Add wet ingredients: Add the egg yolk, vanilla extract, and blotted pumpkin purée. Mix until smooth, scraping down the bowl as needed.
- Mix dry ingredients: In a separate medium bowl, whisk together flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon.
- Make the dough: Add the dry ingredients to the wet ingredients. Mix on low speed just until combined. Do not overmix.
- Chill: Cover the bowl and refrigerate the dough for 30 minutes.
- Prepare for baking: Preheat the oven to 350°F. Line two baking sheets with parchment paper. In a small bowl, combine the coating sugar, cinnamon, and optional pumpkin pie spice.
- Shape the cookies: Scoop the chilled dough into 1½-tablespoon portions. Roll each portion into a ball, coat thoroughly in cinnamon sugar, and place 2 inches apart on the prepared baking sheets.
- Bake: Bake for 9 to 11 minutes, until the edges are set and the centers still look slightly soft.
- Cool: Let the cookies cool on the baking sheet for 8 to 10 minutes. Transfer to a wire rack to cool completely.
Notes
- Use 100% pumpkin purée, not pumpkin pie filling.
- Blotting the pumpkin purée helps prevent cakey cookies and supports a thicker, chewier texture.designeatrepeat+1
- Use an egg yolk instead of a whole egg to reduce added moisture.
- Do not overmix the cookie dough or overbake the cookies.
- Chill the dough for at least 30 minutes for easier rolling and less spreading.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies or unbaked dough balls for up to 2 months.
- Refrigerate opened leftover pumpkin purée in an airtight container and use it within about 4 days.
Frequently Asked Questions
Why are my pumpkin snickerdoodle cookies cakey?
Pumpkin purée adds a lot of moisture, which can make cookies cake-like. Blot the pumpkin purée before measuring, use only an egg yolk instead of a full egg, measure the flour correctly, chill the dough, and avoid overbaking.
Can I use pumpkin pie filling instead of pumpkin purée?
No. Pumpkin pie filling contains added sugar, spices, and other ingredients that change the flavor and texture of the cookie dough. Use 100% pure canned pumpkin purée.
Do pumpkin snickerdoodle cookies need to be refrigerated?
No, plain baked cookies can be stored in an airtight container at room temperature for up to 4 days. Refrigerate them only if you add a cream cheese frosting or use them for cookie sandwiches with a dairy-based filling.
Can I freeze pumpkin snickerdoodle cookie dough?
Yes. Scoop the dough into balls and freeze them on a baking sheet. Transfer frozen dough balls to a freezer bag, freeze for up to 2 months, then bake from frozen with 1 to 2 extra minutes of baking time.
What does cream of tartar do in snickerdoodles?
Cream of tartar gives snickerdoodles their subtle tangy flavor. It also reacts with baking soda to help create the soft, chewy texture associated with traditional snickerdoodle cookies.
