When autumn rolls around and pumpkin spice fever takes hold, I find myself reimagining all my favorite recipes with that warm, cozy pumpkin flavor.

My classic snickerdoodle recipe has been a family favorite for years – those perfectly soft, chewy cookies rolled in cinnamon sugar that practically melt in your mouth. But this year, I decided to give them a seasonal makeover that would make them even more irresistible.

The magic of traditional snickerdoodles lies in their unique, tangy flavor from cream of tartar, combined with that signature cinnamon sugar coating.

When I set out to create the best pumpkin snickerdoodles, I knew I couldn’t just add pumpkin and call it a day. The moisture content would throw off the texture, and the flavors needed to be perfectly balanced to complement both the pumpkin and the classic snickerdoodle taste.

After several rounds of testing (and plenty of taste-testing from my willing family), I developed what I think is the best pumpkin snickerdoodle recipe that captures everything we love about fall baking.

These cookies maintain that beloved soft, chewy texture while incorporating the warm spice and subtle sweetness of pumpkin. The result? A cookie that tastes like autumn in every single bite.

What Makes These Pumpkin Snickerdoodle Cookies Special

These aren’t just your average cookies; they’re carefully crafted to be the best pumpkin cookies you’ll ever make. The key difference from my original snickerdoodle recipe is the addition of pumpkin puree, but I also made some crucial adjustments to ensure perfect results.

First, I remove excess moisture from the pumpkin puree using paper towels. This step is absolutely critical for achieving the right cookie texture. Too much moisture would result in soggy, cake-like cookies instead of the chewy snickerdoodles we’re after.

I also adjusted the sugar ratio, using a combination of more brown sugar and less granulated sugar. The brown sugar adds depth and complements the pumpkin flavor beautifully, while the granulated sugar helps with that classic snickerdoodle texture and the all-important cinnamon sugar coating.

What You’ll Need for These Pumpkin Snickerdoodles Cookies

Ingredients

For the Cookies:

• 3 cups (360 g) all-purpose flour
• 2 teaspoons (6 g) cream of tartar
• 1 ½ teaspoon (6 g) baking soda
• 1 teaspoon (6 g) salt
• 1 cup (240 g) pumpkin puree
• 1 cup (226 g) unsalted butter, slightly cold
• 1 cup (220 g) brown sugar, packed tightly
• ½ cup (100 g) granulated sugar
• 2 large eggs, cold
• 2 teaspoons (8.4 g) vanilla extract

For the Cinnamon Sugar Coating:

• ¼ cup (50 g) granulated sugar
• 1 tablespoon (7.8 g) ground cinnamon

Equipment

Recipe for Pumpkin Snickerdoodles

Step 1: Prepare Your Dry Ingredients

Start by whisking together the flour, cream of tartar, baking soda, and salt in a medium mixing bowl.

The cream of tartar is what gives snickerdoodles their distinctive tangy flavor, so don’t skip it! Set this mixture aside while you work on the wet ingredients.

Step 2: Remove Moisture from Pumpkin

Here’s where the magic happens, and this step is crucial for perfect cookies!

Lay a couple of paper towels on your counter and spread the pumpkin puree on top. Then pat the puree with additional paper towels to absorb excess liquid.

You’ll notice the puree reduces from 1 cup to about ¾ cup (approximately 173 g). This moisture removal prevents your cookies from becoming too soggy or cake-like.

Step 3: Beat the Butter and Sugars

In another medium mixing bowl, combine the slightly cold butter, packed brown sugar, and the ½ cup of granulated sugar (save that extra ¼ cup for the coating!).

Beat this mixture on medium-high speed for about 2 minutes, until the color lightens and the texture becomes fluffy. This creaming process is essential for creating the perfect cookie texture.

Step 4: Add Eggs and Vanilla

Beat in the cold eggs and vanilla extract until everything is well combined. Using cold eggs helps maintain the proper dough temperature.

Step 5: Combine Wet and Dry Ingredients

Now for the fun part! Stir in your prepared pumpkin puree first, followed by the flour mixture. Mix just until no streaks of flour remain – overmixing can lead to tough cookies.

Step 6: Chill the Dough

Cover your dough and refrigerate for 30 to 60 minutes. This chilling step is essential for easy handling and helps the cookies maintain their shape during baking.

Step 7: Prep for Baking

While your dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper.

In a small bowl, whisk together the reserved ¼ cup of granulated sugar with the cinnamon for your coating.

Step 8: Shape and Coat

Using a 1.25-ounce cookie scoop (about golf ball-sized – I recommend this one from Amazon), scoop the chilled dough and roll into balls.

Roll each dough ball thoroughly in the cinnamon sugar mixture – don’t be shy with this coating! Place them on your prepared baking sheets about 2 inches apart.

You should fit about 12 cookies per sheet. This recipe makes 28-29 cookies.

Step 9: Bake to Perfection

Bake for 11-13 minutes (I liked mine at 12). The cookies should look set but still soft. Let them cool completely on the baking sheet before serving – this allows them to finish cooking and develop that perfect chewy texture.

Tips for Success

Use the Right Pumpkin Puree: Always use pure pumpkin puree, not pumpkin pie filling. The moisture removal step is non-negotiable for the best texture.

Don’t Skip the Chilling: Cold dough is much easier to handle and helps cookies maintain their shape. If your dough seems too soft even after chilling, pop it in the freezer for 10-15 minutes.

Measure by Weight When Possible: For the most consistent results, use a kitchen scale to measure your ingredients, especially the flour and sugars. If you don’t have a scale, no worries. Fluff your dry ingredients with a fork and then lightly spoon the ingredients into the measuring cup. Level it with the back of a knife.

Cookie Scoop is Key: Using a cookie scoop (1.25 ounces, in this case) ensures uniform size and even baking. If you don’t have one, aim for golf ball-sized portions.

Watch the Baking Time: These cookies can go from perfectly chewy to overbaked quickly. Set a timer and don’t let them get too brown.

Cool Completely: Resist the temptation to eat them warm! They need time to set up properly.

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Serving & Storing Tips

These delicious fall cookies stay fresh when stored properly. Place cooled cookies in an airtight container at room temperature, where they’ll maintain their perfect texture for up to one week.

For longer storage, you can freeze the baked cookies for up to three months – just make sure they’re completely cool before freezing.

If you want to make these pumpkin cookies ahead of time, the dough can be made and refrigerated for up to 3 days. You can also freeze cookie dough balls on a baking sheet, then transfer to freezer bags for up to 3 months.

Bake frozen dough balls directly from the freezer, adding 2-3 extra minutes to the baking time.

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Frequently Asked Questions on Pumpkin Snickerdoodle Recipe

Can I freeze pumpkin snickerdoodles?

Absolutely! These pumpkin snickerdoodles freeze beautifully in multiple ways. You can freeze the baked cookies for up to 2 months in an airtight container or freezer bags. For best results, layer them between parchment paper to prevent sticking. You can also freeze the cookie dough balls on a baking sheet, then transfer them to freezer bags for up to 3 months. Bake frozen dough balls directly from the freezer, adding just 1-2 extra minutes to the baking time.

What are the different variations of pumpkin snickerdoodles?

There are several delicious ways to customize this pumpkin snickerdoodle recipe! Try adding ½ teaspoon of pumpkin pie spice to the dry ingredients for extra warmth. You could also fold in ½ cup of white chocolate chips, or experiment with different coatings – try mixing a pinch of nutmeg or cardamom into the cinnamon sugar.

How to store pumpkin snickerdoodles?

Store your pumpkin snickerdoodles in an airtight container at room temperature for up to one week. To maintain their soft, chewy texture, you can add a slice of bread to the container, which helps keep the cookies from drying out. If your cookies do become slightly firm, place them in the microwave for 8-10 seconds to restore their softness. Avoid storing them in the refrigerator, as this can make them lose their ideal texture.

Why do my pumpkin snickerdoodles turn out flat?

Flat pumpkin cookies usually result from dough that’s too warm or not removing enough moisture from the pumpkin puree. Make sure to thoroughly pat the pumpkin puree with paper towels and chill the dough for the full recommended time. Also, ensure your butter isn’t too soft when mixing – it should be slightly cold and hold its shape. I also recommend using parchment paper, not a Silpat mat.

Can I make pumpkin snickerdoodles without cream of tartar?

While cream of tartar gives snickerdoodles their signature tangy flavor, you can substitute it with 1 teaspoon of lemon juice or white vinegar if needed. However, the flavor won’t be quite the same. For best results, I recommend picking up cream of tartar from the baking aisle – it’s inexpensive and lasts for years.

How do I know when my pumpkin snickerdoodles are done baking?

Perfect pumpkin snickerdoodles should look set around the edges but still appear slightly soft in the center after 12 minutes. They’ll continue cooking on the hot baking sheet after you remove them from the oven. If they look golden brown all over, they may be overbaked and could turn out too crispy rather than chewy.

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Enjoy this Easy Pumpkin Snickerdoodle Recipe!

These pumpkin snickerdoodles are everything you want in a fall cookie: soft, chewy, perfectly spiced, and loaded with cozy autumn flavor.

They’re perfect for pumpkin season, holiday cookie exchanges, or anytime you want to bring a little seasonal magic to your kitchen. The combination of classic snickerdoodle texture with warm pumpkin flavor creates an irresistible treat that’s sure to become your new favorite fall dessert.

Whether you’re a longtime fan of traditional snickerdoodles or someone who goes crazy for pumpkin spice snickerdoodles, these cookies deliver the best of both worlds in every single bite.

For the Cookies

• 3 cups (360 g) all-purpose flour
• 2 teaspoons (6 g) cream of tartar
• 1 ½ teaspoon ( 6 g) baking soda
• 1 teaspoon (6 g) salt
• 1 cup (240 g) pumpkin puree
• 1 cup (226 g) unstaled butter slightly cold
• 1 cup (220 g) brown sugar packed tightly
• ½ cup (100 g) granulated sugar
• 2 eggs cold
• 2 teaspoons (8.4 g) vanilla extract

For the Coating

• ¼ cup (50 g) granulated sugar
• 1 tablespoon (7.8 g) cinnamon

• In a medium-sized mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.

• Place a couple of paper towels on your counter. Spread the pumpkin puree on top and pat the puree with more paper towels to absorb some of the extra liquid. This will take the puree down from 1 cup to ¾ cup (about 173 g). Set aside.

• In a medium-sized mixing bowl, combine the butter, brown sugar, and granulated (½ cup) sugar (save the additional ¼ cup sugar listed for the coating). Beat on medium-high speed until the color is a bit lighter and the texture is fluffy (about 2 minutes).

• Add the eggs and the vanilla extract and beat until combined.

• Stir in the pumpkin puree, followed by the flour mixture. Mix until no streaks of flour remain.

• Cover and refrigerate the dough for 30 to 60 minutes.

• Meanwhile, preheat your oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.

• Whisk together the ¼ cup granulated sugar and cinnamon in a small bowl.

• Using a 1.25-ounce cookie scoop (about the size of a golf ball), scoop dough and then roll into balls. Roll each cookie dough ball in the cinnamon sugar mixture and place on the baking sheet, about 2 inches apart (on my baking sheet, I fit 12).

• Bake for 12 minutes and then cool completely before serving.