Fall baking just got a whole lot cozier with these irresistible Pumpkin Snickerdoodle Cookies! Imagine the classic cinnamon-sugar charm of a snickerdoodle, but infused with warm pumpkin flavor and seasonal spices. These cookies are the perfect blend of soft, chewy texture and autumn nostalgia—making them a must-bake treat for pumpkin lovers everywhere.
With pumpkin season in full swing and snickerdoodles gaining TikTok fame for their soft-baked appeal, this mashup recipe is definitely trending. Whether you’re baking for a Halloween party, Friendsgiving, or just craving a warm cookie with your coffee, Pumpkin Snickerdoodle Cookies are the answer.
Why You’ll Love This Pumpkin Snickerdoodle Cookies Recipe
- 🍂 Cozy fall flavors in every bite – The mix of pumpkin, cinnamon, and nutmeg creates that perfect autumn vibe.
- 🧈 Soft and chewy texture – Thanks to blotted pumpkin purée and brown sugar, these cookies stay moist and tender.
- 👩🍳 Beginner-friendly – No mixer required, and the dough comes together quickly with pantry staples.
- 🥣 Perfect for make-ahead – The dough can be chilled and baked later—ideal for meal prepping sweet treats.
- 🎃 Crowd-pleaser – Great for cookie swaps, school lunches, or gifting in festive boxes.
Ingredients Needed for Perfect Pumpkin Snickerdoodle Cookies
Here are the key players that make these cookies so magical:
- Pumpkin Purée: Adds rich moisture and signature fall flavor. Be sure to blot it to avoid cakey cookies.
- Brown Sugar: Provides deep caramel notes and keeps the cookies extra soft.
- Butter: Melted butter makes the dough easy to mix and enhances chewiness.
- All-Purpose Flour: Gives the cookies structure and balances the wet ingredients.
- Cinnamon & Nutmeg: Bring warm spice and that classic snickerdoodle twist.
- Cream of Tartar: Essential for the signature tang and texture of a snickerdoodle.
- Cinnamon-Sugar Coating: A crunchy outer layer that makes each bite sparkle.
Step-by-Step Instructions to Make Pumpkin Snickerdoodle Cookies
- Blot the Pumpkin: Place pumpkin purée between layers of paper towels and press gently to remove excess moisture. This step prevents cakey cookies.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter, brown sugar, granulated sugar, blotted pumpkin, and vanilla extract.
- Combine Dry Ingredients: In another bowl, mix flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
- Make the Dough: Gradually add dry ingredients into wet ingredients until a soft dough forms. Don’t overmix.
- Chill the Dough: Cover and refrigerate for at least 30 minutes to firm up the dough for easier rolling.
- Preheat & Prep: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll and Coat: Scoop dough into balls, roll each in cinnamon sugar, and place on prepared baking sheets.
- Bake: Bake for 8–10 minutes or until edges are set. The centers will look slightly underdone—that’s good!
- Cool: Let the cookies sit on the sheet for 5 minutes before transferring to a wire rack.
Expert Tip: Use a cookie scoop for uniform cookies and even baking!
Recipe Tips & Variations
- Spice it up: Add ground ginger or cloves for an extra kick of fall spice.
- Gluten-free version: Substitute a 1:1 gluten-free flour blend.
- Add-ins: Mix in white chocolate chips or chopped pecans for texture.
- Maple glaze drizzle: A light drizzle of maple icing can take these cookies to dessert-table worthy.
How to Store & Reheat
- Room Temp: Store cookies in an airtight container for up to 5 days. Add a slice of bread inside to keep them soft.
- Freeze: Freeze baked cookies or cookie dough balls for up to 2 months.
- Reheat: Microwave a cookie for 5–10 seconds for that fresh-from-the-oven warmth.
Similar Recipes You’ll Love
If you’re as obsessed with unique cookies as we are, you’ll definitely want to try these fun and flavor-packed treats next:
- 🍭 Cotton Candy Cookies – A whimsical, sweet treat that melts in your mouth and brings back carnival memories.
- 🍍 Pineapple Upside Sugar Cookies – A fruity twist on a classic sugar cookie, topped with caramelized pineapple goodness.
- 🍫 Rolo Ritz Cookies – The ultimate sweet-and-salty combo, with gooey caramel and crunchy Ritz crackers sandwiched in every bite.
These creative cookie recipes are perfect for holidays, parties, or just treating yourself to something special!
Frequently Asked Questions (FAQ)
Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s puréed smoothly and well-blotted to remove moisture—excess water can make the cookies too cakey.
Why do I need to blot the pumpkin?
Blotting removes excess moisture, ensuring the cookies turn out chewy instead of fluffy or cakey.
Can I skip the cream of tartar?
Technically yes, but it won’t be a true snickerdoodle without that slight tang and chewiness.
How do I know when the cookies are done?
The edges should look set and slightly golden, while the center remains soft. They’ll continue to bake on the sheet as they cool.
If you’re looking for a cozy, crowd-pleasing fall dessert that’s easy to make and bursting with seasonal flavor, these Pumpkin Snickerdoodle Cookies are it. Whether you’re a pumpkin fanatic or just love a good chewy cookie, this recipe deserves a spot in your autumn baking rotation. 🍁
Tried this recipe? Leave a comment or tag us with your cookie creations—we’d love to see them! And don’t forget to follow for more cozy bakes and seasonal treats.
Pumpkin Snickerdoodle Cookies
Ingredients
- – ½ cup unsalted butter melted
- – ½ cup packed light brown sugar
- – ¼ cup granulated sugar
- – ⅓ cup canned pumpkin purée blotted dry
- – 1 tsp vanilla extract
- – 1 ½ cups all-purpose flour
- – ½ tsp baking soda
- – ½ tsp cream of tartar
- – ¼ tsp salt
- – 1 tsp ground cinnamon
- – ½ tsp ground nutmeg
- – ¼ tsp ground ginger
**For the Coating:**
- – ¼ cup granulated sugar
- – 1 tsp ground cinnamon
Instructions
- Blot the pumpkin purée with paper towels to remove excess moisture.
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
- Add blotted pumpkin and vanilla; mix to combine.
- In a separate bowl, whisk flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger.
- Gradually stir dry ingredients into the wet mixture until a dough forms.
- Chill the dough for at least 30 minutes for easier handling.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a small bowl, mix the sugar and cinnamon for coating.
- Scoop dough into 1.5-tablespoon balls, roll in cinnamon sugar, and place on the baking sheet.
- Bake for 8–10 minutes, or until edges are set and centers are soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.