Pumpkin snickerdoodles are a delicious seasonal twist on the classic snickerdoodle cookie. They combine the soft, chewy texture of traditional snickerdoodles with the warm, comforting flavor of pumpkin and fall spices. Rolled in cinnamon sugar and baked to perfection, these cookies are perfect for autumn afternoons, holiday gatherings, or anytime you’re craving a cozy homemade treat.
This recipe is beginner-friendly and uses simple pantry ingredients. The addition of pumpkin puree adds moisture and flavor without overpowering the classic snickerdoodle taste.
Why You’ll Love These Pumpkin Snickerdoodles
These cookies are a must-bake for many reasons:
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Soft and chewy texture
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Warm fall spices and pumpkin flavor
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Easy, no-fuss recipe
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Perfect for holidays and gifting
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Kid-friendly and crowd-pleasing
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Delicious with coffee or tea
Once you try them, pumpkin snickerdoodles will quickly become a seasonal favorite.
Ingredients for Pumpkin Snickerdoodles
For the cookie dough:
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½ cup unsalted butter (softened)
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½ cup granulated sugar
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¼ cup brown sugar
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¼ cup pumpkin puree (not pumpkin pie filling)
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1 large egg yolk
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1 teaspoon vanilla extract
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1¾ cups all-purpose flour
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½ teaspoon baking soda
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½ teaspoon cream of tartar
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½ teaspoon cinnamon
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¼ teaspoon nutmeg
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¼ teaspoon salt
For the cinnamon sugar coating:
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¼ cup granulated sugar
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1 teaspoon ground cinnamon
How to Make Pumpkin Snickerdoodles – Step-by-Step
Step 1: Prepare the Pumpkin Puree
Place pumpkin puree on a plate lined with paper towels. Gently blot to remove excess moisture. This step helps keep the cookies thick and chewy rather than cakey.
Step 2: Make the Cookie Dough
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add the egg yolk, pumpkin puree, and vanilla extract. Mix until smooth.
In a separate bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Gradually add dry ingredients to wet ingredients and mix until just combined.
Step 3: Chill the Dough
Cover the dough and refrigerate for at least 30–45 minutes. Chilling helps prevent spreading and improves texture.
Step 4: Prepare Cinnamon Sugar
In a small bowl, mix granulated sugar and cinnamon.
Step 5: Shape and Coat
Scoop dough into small balls and roll each one in the cinnamon sugar mixture until fully coated.
Place dough balls on a lined baking sheet, spacing them apart.
Step 6: Bake the Cookies
Preheat oven to 180°C (350°F). Bake cookies for 10–12 minutes, until edges are set but centers remain soft.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
How to Know When Pumpkin Snickerdoodles Are Done
Perfect pumpkin snickerdoodles should be:
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Soft in the center
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Lightly golden on the edges
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Puffy with cracked tops
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Not overbaked
They will firm up slightly as they cool.
Serving Ideas for Pumpkin Snickerdoodles
Enjoy these cookies:
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With hot coffee or tea
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Alongside a glass of milk
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As part of a holiday cookie platter
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Packed as edible gifts
Tips for the Best Pumpkin Snickerdoodles
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Blot pumpkin puree to remove moisture
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Use egg yolk only for chewiness
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Chill dough before baking
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Don’t overbake
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Use fresh spices for best flavor
These small details make a big difference.
Storage & Make-Ahead Tips
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Store in an airtight container for up to 4 days
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Refrigerate dough for up to 48 hours
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Freeze dough balls for up to 2 months
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Bake directly from frozen with 1–2 extra minutes
Frequently Asked Questions (FAQ)
Why are my cookies cakey?
Too much moisture in pumpkin puree can cause cakey cookies.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Can I add chocolate chips?
Yes, white or dark chocolate works well.
Final Thoughts
Pumpkin snickerdoodles are the perfect fall cookie—soft, chewy, and filled with warm spices. They bring together classic snickerdoodle flavor with a touch of pumpkin for a cozy seasonal treat that’s easy to make and hard to resist.
Whether you’re baking for holidays or just enjoying the season, these cookies are sure to impress.