Pumpkin Snickerdoodle Cookies | Soft, Chewy Fall Treats

Autumn baking brings a sense of warmth and comfort that feels impossible to replicate any other time of year. Pumpkin Snickerdoodle Cookies capture that feeling perfectly with their soft, pillowy texture and aromatic blend of cinnamon, nutmeg, and pumpkin spice. While snickerdoodles are already a beloved classic, adding pumpkin to the dough takes them to a whole new level of cozy deliciousness. Many home bakers love these cookies because they combine familiar flavors with a seasonal twist—sweet cinnamon sugar on the outside, tender pumpkin-infused goodness on the inside.

They make the house smell incredible as they bake, and every bite delivers that melt-in-your-mouth softness we crave during chilly weather. Whether you’re prepping treats for a fall gathering, stocking up for an afternoon snack, or surprising the family with homemade cookies: Pumpkin Snickerdoodles always hit the spot. What makes them especially appealing is that they’re simple to prepare, require no special equipment, and hold their shape beautifully without being dry or crumbly. They’re the kind of recipe that earns a permanent place in your fall baking routine—and once you taste them warm from the oven, you’ll understand why.

Ingredients Needed

Ingredient	Amount	Calories
All-purpose flour	2 ¾ cups	1,250
Cream of tartar	2 tsp	12
Baking soda	1 tsp	0
Salt	½ tsp	0
Cinnamon	2 tsp	12
Pumpkin pie spice	1 tsp	6
Unsalted butter (softened)	1 cup	1,620
Granulated sugar	1 cup	775
Brown sugar	½ cup	210
Pumpkin purée	½ cup	45
Egg yolk	1	55
Vanilla extract	1 ½ tsp	18
Cinnamon (for coating)	2 tbsp	36
Sugar (for coating)	¼ cup	194

Step-by-Step Cooking Instructions

1. Preheat the oven
   Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix dry ingredients
   In a medium bowl, combine flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice. Whisk gently to blend.
3. Cream the butter and sugars
   Beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
4. Add wet ingredients
   Mix in the pumpkin purée, egg yolk, and vanilla extract until smooth and fully incorporated.
5. Combine wet and dry mixtures
   Add the dry ingredients to the wet mixture in batches, stirring just until a soft dough forms.
6. Chill the dough
   Refrigerate for 30–40 minutes to help the dough firm up and prevent spreading while baking.
7. Prepare cinnamon sugar
   In a small bowl, combine the sugar and cinnamon for rolling.
8. Shape and coat cookies
   Scoop 1–2 tablespoon portions of dough, roll into balls, and coat evenly in cinnamon sugar.
9. Bake the cookies
   Place dough balls on the baking sheet, leaving space between them. Bake for 10–12 minutes until the edges are set but the centers remain soft.
10. Cool before serving
    Allow cookies to sit on the baking sheet for 5 minutes before transferring to a cooling rack.

Tips for Customizing the Recipe

• Add white chocolate chips for a creamy, sweet contrast.
• Use browned butter instead of softened butter to add a nutty depth.
• Make them extra spicy by adding more cinnamon or an extra pinch of cloves.
• Chill longer for thicker, puffier cookies.
• Substitute gluten-free flour using a 1:1 baking blend.
• Roll twice in cinnamon sugar for a crisp, flavorful coating.

Nutritional Information (Per Cookie)

Nutrient	Amount
Calories	~178
Protein	2 g
Carbohydrates	22–24 g
Fat	9–10 g
Sugar	12–14 g
Fiber	<1 g

Serving Suggestions

• Serve warm with coffee, chai tea, or hot apple cider.
• Enjoy as a fall dessert alongside vanilla ice cream.
• Add to holiday cookie platters for seasonal gatherings.
• Pack them in lunchboxes as a soft, comforting treat.
• Gift them in festive bags for neighbors, teachers, or coworkers.

FAQs

1. Can I use canned pumpkin or homemade pumpkin purée?

Both work perfectly. Just make sure the pumpkin is well-drained to avoid adding too much moisture to the dough.

2. Can I make these cookies ahead of time?

Yes! You can prepare the dough, roll it into balls, and refrigerate for up to 2 days before baking. You can also freeze the dough for up to 3 months.

3. Can I use butter alternatives?

Yes. You can substitute with margarine or coconut oil, but the flavor and texture may differ slightly.

4. Why are my cookies spreading too much?

If the cookies spread too much, chill the dough longer before baking and make sure your butter isn’t too soft or melted.

5. Can I make these gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Conclusion

Pumpkin Snickerdoodle Cookies bring together all the scents and flavors that make fall irresistible. Their soft texture, rich pumpkin flavor, and generous cinnamon sugar coating make them a crowd favorite for holidays, gatherings, or cozy nights at home. With simple ingredients and easy steps, they’re perfect for both beginner bakers and seasoned pros looking for a seasonal twist on a classic treat.