Pumpkin snickerdoodles are a cozy autumn favorite. Infused with pumpkin puree and warm spices, these cookies turn out soft in the center with a pleasant chew and a crisp cinnamon-sugar exterior.
Pumpkin spice season returns every fall for good reason: those spices elevate baked goods into something comforting and seasonal. These pumpkin snickerdoodles combine cinnamon, nutmeg, ginger and allspice with brown sugar and pumpkin puree for an unmistakable fall flavor. Each cookie is rolled in a cinnamon-sugar coating for a classic snickerdoodle finish.
Table of Contents
Why this recipe works
These cookies achieve a balance of soft, fluffy interior and a chewy bite. Chilling the dough is essential to control spread and develop texture. The measured blend of spices gives a pronounced pumpkin spice profile without overpowering the pumpkin puree.
Ingredient notes
- Cream of tartar: Provides the tang and contributes to the chewy snickerdoodle texture. Omitting it will change the flavor and texture noticeably.
- Cornstarch: Keeps the cookies tender. If unavailable, add an extra tablespoon of flour instead.
- Pumpkin puree: Use canned pumpkin puree (not pumpkin pie filling) or a thick homemade puree. If homemade puree is watery, drain or blot it before using.
- Pumpkin pie spice: You can substitute 1 tablespoon of pumpkin pie spice for the individual spices listed.
How to make pumpkin snickerdoodles
- Combine dry ingredients: Whisk flour, cornstarch, cream of tartar, baking soda, baking powder, salt and spices; set aside.
- Mix wet ingredients: Cream butter with granulated and brown sugars until combined, then mix in the egg yolk, pumpkin puree and vanilla. Scrape the bowl as needed.
- Bring together: Add dry ingredients on low speed and mix until just combined.
- Chill the dough: Cover and refrigerate for at least 1 hour to firm up the dough.
- Preheat oven: When ready to bake, preheat to 350° F and line a baking sheet with parchment.
- Coat with cinnamon sugar: Combine 1/4 cup granulated sugar with 1 tablespoon cinnamon. Scoop heaping tablespoons of chilled dough, roll into balls, then coat evenly in the cinnamon-sugar mixture.
- Bake: Arrange dough balls about 2 inches apart and bake 12–14 minutes, until edges are set and tops look puffy. Cool on the sheet 5 minutes, then transfer to a wire rack.
If you enjoy snickerdoodles, consider trying classic snickerdoodle recipes or other seasonal variations for more cinnamon-forward treats.
Frequently Asked Questions
Cream of tartar gives snickerdoodles their characteristic tang and chewy texture. You can omit it, but the cookies will taste and slice differently; using it is recommended for an authentic result.
Flat cookies usually result from dough that warmed too much before baking or from placing dough on a warm baking sheet. Chill the dough, work quickly when shaping, and use a cool baking sheet for each batch.
Store baked cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.
Yes. Baked cookies freeze well for up to a month—layer with parchment in an airtight container. Alternatively, freeze shaped or unshaped cookie dough for up to 3 months and bake from chilled or partially thawed dough.
Yes. Stir in up to 1 cup of semisweet or white chocolate chips before chilling the dough.
Yes, the recipe scales well if you need to make more cookies.
Helpful tips
Bring ingredients to room temperature so they combine smoothly. For accurate results, weigh ingredients or measure flour by fluffing, spooning into the cup, and leveling—do not pack. Chilling the dough for at least 1 hour (up to 24 hours) improves texture and flavor. If you want the classic snickerdoodle bite, include cream of tartar in the dry mix.
Related recipes
If you love pumpkin and cinnamon, try these other favorites:
Did you love this recipe? Please rate it in the recipe card below and consider leaving a comment if you tried it.
Get the Recipe: The Best Pumpkin Snickerdoodles
Equipment
-
Kitchen scale (optional)
-
Stand mixer or hand mixer
-
Medium cookie scoop
-
Baking sheet
Ingredients
Pumpkin Cookies
- 3 cups (375 g) all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 cup (200 g) granulated sugar
- 3/4 cup (175 g) packed light brown sugar
- 1 cup (226 g) unsalted butter, room temperature
- 1 large egg yolk, room temperature
- 3/4 cup (185 g) canned pumpkin puree
- 1 1/2 teaspoon vanilla extract
Cinnamon sugar coating
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
-
Whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt and spices in a medium bowl. Set aside.
-
Beat butter, granulated sugar and brown sugar until combined. Mix in the egg yolk, then add pumpkin and vanilla. Scrape the bowl as needed.
-
On low speed, add the dry ingredients and mix until just combined. Cover and chill the dough for 1 hour.
-
Ten minutes before baking, preheat oven to 350° F and line a baking sheet with parchment paper.
-
Whisk together 1/4 cup granulated sugar and 1 tablespoon cinnamon. Scoop a generous tablespoon of dough, shape into a ball, and roll in the cinnamon sugar. Place on the prepared baking sheet 2 inches apart.
-
Bake 12–14 minutes or until edges are set and tops look puffy. Cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Store baked cookies at room temperature in an airtight container for up to 5 days or refrigerate up to one week.
Chilling: Dough can chill up to 24 hours. Let it sit 15 minutes at room temperature before scooping if very firm.
Freezing: Freeze dough up to 3 months. Thaw in the refrigerator before scooping and baking.