Name: Pumpkin Snickerdoodle Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24 cookies
Cuisine: American
Ingredients: 2 ¾ cups all-purpose flour; 1 ½ teaspoons cream of tartar; ½ teaspoon baking soda; ¼ teaspoon salt; 1 ½ teaspoons ground cinnamon; 1 teaspoon ground nutmeg; ½ cup unsalted butter, softened; ¾ cup granulated sugar; ½ cup brown sugar; ¾ cup pumpkin puree; 1 large egg; 1 teaspoon vanilla extract; ¼ cup granulated sugar (for rolling); 2 teaspoons ground cinnamon (for rolling)

Hey y'all! If you're searching for the ultimate fall treat or a cozy comfort cookie for any gathering, let me introduce you to these irresistible Pumpkin Snickerdoodle Cookies. With a chewy texture, warm pumpkin spice, and that classic cinnamon-sugar coating, these cookies are a must-make for your next holiday party, potluck, or snuggly night in. Trust me, they're about to become your new autumn obsession—let's get cooking!

Why You'll Love This Pumpkin Snickerdoodle Cookies Recipe

Infused with real pumpkin puree, giving every cookie an ultra-soft and moist bite.
Perfectly spiced with cinnamon and nutmeg for those classic fall flavors.
Easy one-bowl mixing means less mess and more cookie fun.
They stay fresh and delicious for days—ideal for make-ahead treats.
Always a huge hit at parties, bake sales, and with family and friends!

Ingredients for Pumpkin Snickerdoodle Cookies

2 ¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ cup unsalted butter, softened
¼ cup canned pumpkin puree
1 cup light brown sugar, packed
½ cup granulated sugar (plus extra for rolling cookies)
1 large egg
2 teaspoons pure vanilla extract

How to Make Pumpkin Snickerdoodle Cookies

Prep and Mix Dry Ingredients

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, cream of tartar, salt, 1 teaspoon cinnamon, and nutmeg. Set aside.

Cream Butter, Sugar, and Pumpkin

In a large bowl, cream the softened butter, brown sugar, and ½ cup granulated sugar together until light and fluffy (about 2 minutes using a hand mixer).
Add the pumpkin puree, egg, and vanilla extract. Beat until well combined.

Combine and Chill the Dough

Gradually add the dry ingredients to the wet, mixing until just combined. Do not over-mix.
Cover the dough and chill in the refrigerator for at least 30 minutes (prevents spreading).

Shape, Coat, and Bake

In a small bowl, mix ¼ cup granulated sugar and the remaining ½ teaspoon cinnamon.
Scoop 1.5 tablespoon-sized balls of dough, roll lightly in the cinnamon sugar mixture, and place 2 inches apart on the prepared baking sheets.
Bake for 10-12 minutes, until the tops look set but the cookies are still soft in the center. They’ll firm up as they cool.
Let cookies cool on the pan for 5 minutes before transferring to a wire rack.

Notes for Perfect Pumpkin Snickerdoodle Cookies

Be sure to use canned pumpkin puree, not pumpkin pie filling (Bon Appétit explains the difference).
Chilling the dough is essential; it keeps your cookies from spreading too much and locks in that chewy texture.
If you like extra-large, bakery-style cookies, try using a larger scoop and add a minute or two to the baking time.

Fun Variations for Pumpkin Snickerdoodle Cookies

Chocolate Chip Pumpkin Snickerdoodles: Mix in 1 cup mini chocolate chips before chilling the dough.
Gluten-Free Pumpkin Snickerdoodles: Substitute a 1:1 gluten-free baking flour blend for all-purpose flour (see King Arthur Baking's tips).
Pumpkin Spice Latte Snickerdoodles: Add 2 teaspoons instant espresso powder to the dry ingredients for a coffee-kissed twist.

Required Equipment for Pumpkin Snickerdoodle Cookies

Baking sheets
Parchment paper
Mixing bowls
Hand mixer or stand mixer
Measuring cups and spoons
Cookie scoop
Wire rack

Storage Instructions and Shelf Life for Pumpkin Snickerdoodle Cookies

Store cookies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze for up to 2 months—thaw at room temperature before serving.

Suggested Pairings and Serving Recommendations

Serve Pumpkin Snickerdoodle Cookies with a steaming mug of chai, hot apple cider, or your favorite pumpkin spice latte.
For dessert, pair with vanilla ice cream or a dollop of whipped cream.
Crush them over Greek yogurt for a sweet fall-inspired parfait (for more snack inspiration, check out the Academy of Nutrition and Dietetics' snack ideas).

Pro Tips for Best Pumpkin Snickerdoodle Cookies Results

Pat the pumpkin puree lightly with paper towels to remove excess moisture before adding.
Underbake slightly for the chewiest centers—don't wait for browning around the edges.
Let cookies fully cool on a wire rack for that perfect chewy-meets-soft texture (see more cooling rack tips from Serious Eats).

FAQs About Pumpkin Snickerdoodle Cookies

Can I use fresh pumpkin instead of canned?: Absolutely—just roast, puree, and blot your pumpkin to remove excess moisture first.
Why do I need to chill the dough?: Chilling solidifies the fat, which prevents spreading and creates that signature thick, chewy texture.
Can I make these cookies dairy-free?: Yes! Substitute plant-based butter in equal measure for a dairy-free version.

Prep Time, Cook Time & Total Time

Prep time: 20 minutes (plus 30 minutes chilling)
Bake time: 10-12 minutes per batch
Total time: About 1 hour

Pumpkin Snickerdoodle Cookies