Soft Pumpkin Snickerdoodle Cookies You’ll Love
These Pumpkin Snickerdoodle Cookies are seriously one of my favorite fall treats! I love how they bring together cozy cinnamon sugar with real pumpkin flavor. They’re soft, chewy, and perfect for breakfast with coffee or as a dessert after dinner.
The best part? Your whole house smells AMAZING while they bake. Trust me, once you try these, you’ll want to make them every week during autumn. They’re that good!
Ingredients You’ll Need
Here’s what makes these cookies so incredibly delicious and perfectly spiced. Check the recipe card below for exact ingredient amounts!
- All-purpose flour: Gives your cookies structure and that perfect soft texture.
- Pumpkin puree: Adds moisture and natural sweetness to every bite.
- Granulated sugar: Sweetens the dough and creates the coating, too.
- Brown sugar: Brings extra chewiness and deep caramel flavor notes.
- Butter: Makes everything rich and creates that melt-in-mouth feeling.
- Cinnamon: The star spice that makes snickerdoodles so special.
- Cream of tartar: Creates that classic tangy snickerdoodle taste you love.
- Baking soda: Helps your cookies rise and stay wonderfully soft.
- Eggs: Binds everything together for the perfect cookie consistency.
- Vanilla extract: Adds warmth and enhances all the other flavors.
- Pumpkin pie spice: Extra fall flavor that pairs perfectly here.
- Salt: Balances sweetness and makes all flavors pop.
How to Make Pumpkin Snickerdoodle Cookies
Let me walk you through making these amazing cookies step by step. It’s easier than you think!
Step 1: Mix the Dry Ingredients
Whisk together 2¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1½ teaspoons cinnamon, 1 teaspoon pumpkin pie spice, and ½ teaspoon salt.
Step 2: Cream Butter and Sugars
Beat together ½ cup softened butter, ¾ cup granulated sugar, and ½ cup brown sugar for 3 minutes until light and fluffy using your mixer.
Step 3: Add Wet Ingredients
Mix in 1 large egg, ½ cup pumpkin puree, and 1 teaspoon vanilla extract until everything is well combined and smooth throughout.
Step 4: Combine Everything
Gradually add your dry flour mixture to the wet ingredients and mix on low speed until just combined without overmixing the dough.
Step 5: Chill the Dough
Refrigerate your cookie dough for 30 minutes so it’s easier to handle and holds its shape better when baking.
Step 6: Make Cinnamon Sugar
Combine ⅓ cup granulated sugar and 1 tablespoon cinnamon in your small bowl and mix together until evenly distributed throughout.
Step 7: Shape and Coat
Scoop 2-tablespoon portions of dough, roll into balls, then roll each ball generously in your cinnamon sugar coating mixture.
Step 8: Bake to Perfection
Bake at 350°F for 10-12 minutes until edges are set but centers still look slightly soft and underbaked for perfect chewiness. Let cookies rest on the baking sheet for 5 minutes before moving them to a cooling rack to finish cooling completely.
Tips for the Best Pumpkin Snickerdoodle Cookies
- Don’t skip chilling: Cold dough spreads less and gives you thicker, softer cookies.
- Use pumpkin puree, not pie filling: Pie filling has added spices and sugar that’ll mess up your recipe.
- Don’t overbake: They look slightly underdone when perfect, and they’ll finish cooking on the pan.
- Room temperature butter: Softened butter creams better and creates the right texture.
- Fresh spices matter: Old cinnamon won’t give you that bold flavor you want here.
Variations and Substitutions
Want to switch things up? Here are some fun ways to customize your cookies!
- Add chocolate chips: Fold in ½ cup mini chocolate chips for extra sweetness and richness.And my Pumpkin Chocolate Chip Cookies are perfect when you’re craving chocolate.
- Try maple syrup: Replace ¼ cup sugar with maple syrup for deeper fall flavor.
- Use coconut oil: Swap butter with melted coconut oil for dairy-free cookies.
- Add pecans: Mix in ½ cup chopped pecans for a crunchy texture contrast.
- Gluten-free option: Use a 1:1 gluten-free flour blend instead of regular flour.
If you love pumpkin cookies, you should definitely try my Pumpkin Spice Sandwich Cookies– they’re filled with cream cheese frosting!
For something heartier, check out the Pumpkin Oatmeal Cookies, or go extra sweet with Pumpkin White Chocolate Chip Cookies.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes! You can refrigerate the dough for up to 3 days or freeze shaped cookie balls for 3 months before baking.
How do I store leftover cookies?
Store your cookies in an airtight container at room temperature for 5 days or freeze them for up to 3 months.
Why are my cookies spreading too much?
Your butter might’ve been too soft or melted, or you skipped chilling the dough before baking them.
Can I use canned pumpkin?
Absolutely! Just make sure it’s pure pumpkin puree and not pumpkin pie filling with added ingredients and spices.
Do these cookies freeze well?
Yes! Both unbaked dough and baked cookies freeze perfectly and taste fresh when you thaw and enjoy them.
Can I make these without cream of tartar?
Cream of tartar gives that classic tangy taste, but you can substitute with 2 teaspoons of lemon juice instead.
Why do my cookies taste bland?
Check your spice freshness! Old cinnamon and pumpkin pie spice lose flavor and won’t give you that punch.
How do I know when they’re done?
The edges should look set while centers appear slightly soft and puffy – they’ll firm up as they cool.
Soft Pumpkin Snickerdoodle Cookies You’ll Love
Ingredients
- 2¾ cups all-purpose flour
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Cinnamon Sugar Coating:
- ⅓ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Combine dry ingredients: Whisk flour, cream of tartar, baking soda, cinnamon, pumpkin pie spice, and salt together.
- Cream butter and sugars: Beat softened butter with both sugars until light and fluffy for three minutes.
- Add wet ingredients: Mix in egg, pumpkin puree, and vanilla until smooth and well combined throughout.
- Mix dough: Gradually add dry ingredients to the wet mixture and stir until just combined completely.
- Chill dough: Refrigerate for 30 minutes so the dough firms up and becomes easier to handle nicely.
- Prepare coating: Mix cinnamon and sugar in a small bowl until evenly combined and ready.
- Shape cookies: Scoop dough, roll into balls, and coat generously in the cinnamon sugar mixture.
- Bake cookies: Place on parchment-lined sheets and bake at 350°F for 10-12 minutes until done.
- Cool cookies: Let rest on baking sheet 5 minutes before transferring to cooling rack carefully.
Notes
- Don’t skip the chilling step, or cookies will spread too much.
- Cookies look underdone when perfect; they firm up while cooling down.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze unbaked dough balls for quick cookies whenever you want them.
- Use pure pumpkin puree, never pumpkin pie filling with added ingredients.
