These Pumpkin Snickerdoodle Cookies are cozy little bites of fall.
They’re soft, chewy, and loaded with warm cinnamon-sugar flavor.
Plus, the pumpkin adds just enough moisture to make them melt-in-your-mouth tender.
Perfect for a chilly afternoon with a cup of coffee or tea.
Why I Love This Recipe
There’s something magical about cinnamon and pumpkin together. The smell while baking is worth it alone, but these cookies also have that perfect soft bite you can’t stop eating. I’ve made these every fall for years, and they never last more than a day in my house.
- Perfectly soft and chewy — no dry, cakey pumpkin cookies here.
- That cinnamon sugar coating gives the best texture and flavor.
- Easy to make with basic pantry ingredients.
- They freeze beautifully so you can enjoy them later.
Servings & Time
Servings: 24 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 10–12 minutes
Total Time: ~55 minutes
Macros (per cookie, approx.)
Calories: 125
Protein: 1.5g
Carbs: 20g
Fat: 4.5g
Fiber: 0.7g
Sugar: 12g
Why This Recipe Works (Quick Science)
Pumpkin puree naturally adds moisture to cookie dough, but too much can make cookies cakey. This recipe balances pumpkin with melted butter and just enough flour so they stay chewy. Cream of tartar in the dough reacts with baking soda to create that classic snickerdoodle tang and softness. The cinnamon sugar coating caramelizes slightly in the oven, locking in moisture and adding flavor.
Common Mistakes
- Skipping the chill time — The dough needs to firm up so cookies don’t spread too much.
- Using too much pumpkin — More pumpkin doesn’t mean more flavor; it means cake-like cookies.
- Overbaking — They should look slightly underdone in the center when you pull them out.
What to Serve With
- A warm chai latte
- Hot apple cider
- Vanilla ice cream for a fall dessert sandwich
What You’ll Need
Ingredients:
- 1/2 cup (113g) unsalted butter, melted
- 1/4 cup (50g) brown sugar, packed
- 1 cup (200g) granulated sugar, divided (3/4 cup for dough, 1/4 cup for coating)
- 1/3 cup (80g) pumpkin puree
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon, divided (1 tsp for dough, 1 tsp for coating)
Tools:
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredient
Pro Tips
- Use room temperature pumpkin puree for even mixing.
- Roll the cookies generously in cinnamon sugar for a thick crust.
- Slightly underbake for the chewiest texture.
- Let them cool on the baking sheet for 5 minutes before moving to a rack.
- Use a cookie scoop for even-sized cookies.
Substitutions and Variations
- Swap half the cinnamon for pumpkin pie spice for a deeper fall flavor.
- Use gluten-free 1:1 flour blend for a GF version.
- Add white chocolate chips for extra sweetness.
Make Ahead Tips
- Chill dough for up to 24 hours before baking.
- Roll into balls, freeze, then bake straight from the freezer adding 1–2 minutes to bake time.
Instructions
Step 1: Mix Wet Ingredients
In a large bowl, whisk together 1/2 cup melted butter, 1/4 cup packed brown sugar, and 3/4 cup granulated sugar until smooth. Add 1/3 cup pumpkin puree, 1 large egg yolk, and 1 tsp vanilla extract, whisking until fully combined.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together 1 1/2 cups flour, 1 tsp cream of tartar, 1/2 tsp baking soda, 1/4 tsp salt, and 1 tsp cinnamon.
Step 3: Make the Dough
Pour the dry ingredients into the wet ingredients and stir with a spatula until a soft dough forms.
Step 4: Chill the Dough
Cover the dough with plastic wrap and chill for at least 30 minutes.
Step 5: Preheat Oven and Make Coating
Scoop about 1 1/2 tablespoons of dough, roll into a ball, and coat in the cinnamon sugar mixture. Place on a parchment-lined baking sheet about 2 inches apart.
Step 6: Shape and Coat Cookies
Preheat oven to 350°F (175°C). In a small bowl, mix 1/4 cup granulated sugar with 1 tsp cinnamon.
Step 7: Bake
Bake cookies for 10–12 minutes until edges are set but centers look slightly soft.
Step 8: Cool and Serve
Let cookies cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely. Serve on a plate.
Leftovers and Storage
- Store in an airtight container at room temperature for up to 4 days.
- Freeze for up to 2 months; thaw at room temperature before serving.
FAQ
Can I use fresh pumpkin?
Yes, but make sure it’s cooked and pureed until smooth, and drain excess liquid.
Do I have to use cream of tartar?
It’s key for that classic snickerdoodle tang and texture, but you can sub with 1 1/2 tsp baking powder if needed.
Why did my cookies turn cakey?
Too much pumpkin or overmixing can cause that. Follow measurements exactly.
Conclusion
These pumpkin snickerdoodles are everything fall should taste like — warm, soft, sweet, and a little spiced. Once you smell them baking, you’ll know you made the right choice. Bake a batch, pour something cozy to drink, and enjoy every bite. Then come back and share how they turned out for you!