Name: Pumpkin Snickerdoodles
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon cream of tartar; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup pumpkin purée; 1 egg yolk; 1 teaspoon vanilla extract; For rolling: 1/4 cup sugar + 1 tablespoon cinnamon

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Pumpkin Snickerdoodles are a cozy, soft-baked twist on the classic cinnamon-sugar cookie—with the added richness of real pumpkin and warm spices. These cookies are slightly chewy, perfectly spiced, and coated in that signature cinnamon-sugar crust. I love making these in the fall when I want something nostalgic, but with a seasonal upgrade.

Why You’ll Love This Recipe

I love these cookies because they’re full of autumn flavor without being too sweet or heavy. The pumpkin keeps them moist and tender, and the cinnamon-sugar coating gives them that classic snickerdoodle bite. Plus, they come together quickly and make my kitchen smell incredible while baking. Whether I serve them at a party, pack them in lunches, or bake them just because—it’s always a good idea. Pumpkin Snickerdoodles

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Cream of tartar
Ground cinnamon
Ground nutmeg
Ground ginger
Salt
Unsalted butter (softened)
Granulated sugar
Brown sugar
Pumpkin purée
Egg yolk
Vanilla extract
For rolling: cinnamon and sugar mixture

Directions

I start by whisking together the flour, baking soda, cream of tartar, salt, and spices in a medium bowl.
In a separate bowl, I cream the butter, granulated sugar, and brown sugar until light and fluffy.
I mix in the pumpkin purée, egg yolk, and vanilla extract until smooth.
I gradually add the dry ingredients to the wet ingredients and stir until a soft dough forms. I cover the dough and chill it in the fridge for at least 30 minutes—this step helps keep the cookies from spreading too much.
While the dough chills, I mix together the cinnamon-sugar coating in a small bowl.
Once the dough is firm, I scoop it into tablespoon-sized balls, roll them in the cinnamon-sugar mixture, and place them on a parchment-lined baking sheet.
I slightly flatten each dough ball with my palm, then bake at 350°F (175°C) for 10–12 minutes, until the edges are set and the centers look slightly underdone.
I let the cookies cool on the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. Prep takes around 15 minutes, chilling takes 30 minutes, and baking time is about 10–12 minutes per batch—so I usually have them ready in about an hour and a half.

Variations

Sometimes I add a pinch of cardamom or clove for extra spice. I’ve also stirred in white chocolate chips or chopped pecans for texture. For a dairy-free version, I use vegan butter, and it works beautifully. If I want a crispier edge, I flatten the dough a little more before baking.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and flavorful. To reheat, I warm one in the microwave for 8–10 seconds if I want that just-baked softness. These freeze well too—I store the baked cookies or unbaked dough balls in the freezer for up to 2 months. Pumpkin Snickerdoodles

FAQs

Can I use pumpkin pie filling instead of purée?

No, I use plain pumpkin purée. Pumpkin pie filling has added sugar and spices that can throw off the flavor and consistency.

Why do I need to chill the dough?

Chilling helps the dough firm up, making it easier to roll and helping the cookies hold their shape during baking.

What’s the purpose of cream of tartar?

It gives snickerdoodles their classic chewy texture and slight tang. I don’t skip it—it makes a difference.

Can I double the recipe?

Yes, I often double the batch because they disappear fast. I just make sure to chill the dough in two portions so it firms up evenly.

Do these taste strongly of pumpkin?

No, the pumpkin adds moisture and a hint of flavor, but the spices and cinnamon sugar really take the lead.

Conclusion

Pumpkin Snickerdoodles are everything I love about fall in cookie form—warm, soft, and just sweet enough. They’re easy to make, full of flavor, and always get rave reviews. Whether I bake them for a cozy night in or bring them to a gathering, they’re a seasonal favorite I come back to year after year.