Name: Pumpkin Snickerdoodles Recipe
Prep time: 25 min
Cook time: 11 min
Total time: 45 min
Ingredients: 2 3/4 cups all-purpose flour; 1 1/2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon fine sea salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 cup unsalted butter, softened to room temperature; 1 cup granulated sugar; 1/2 cup packed light brown sugar; 1/3 cup pumpkin puree (plain, not pumpkin pie filling); 1 large egg yolk, room temperature; 2 teaspoons pure vanilla extract; 1/4 cup granulated sugar; 2 teaspoons ground cinnamon; 1 pinch ground nutmeg

Pumpkin Snickerdoodles Recipe tastes like a cozy fall hug in cookie form: soft, chewy centers, warm cinnamon-sugar edges, and just enough pumpkin to feel seasonal without turning into pie. This Pumpkin Snickerdoodles Recipe works well for busy bakers who want a crowd-pleasing dessert in about 45 minutes start to finish. I tested these on my neighbors, and one of them “accidentally” ate five while “checking for quality control.”

Why Pumpkin Snickerdoodles Recipe Is Worth It

Pumpkin snickerdoodles give you all the cinnamon-sugar goodness of classic snickerdoodles with extra moisture and flavor from pumpkin puree. The cream of tartar keeps that signature tang, while pumpkin and brown sugar keep the cookies soft for days.

You mix the dough in one bowl, chill briefly, then roll in cinnamon sugar and bake. The recipe works well for bake sales, holiday cookie trays, or a Tuesday night when you just need something cozy with your tea.

“These Pumpkin Snickerdoodles taste like fall in every bite—soft, chewy, and totally addictive. ★★★★★”

Ingredients You Need

Dry ingredients

2 ¾ cups (330 g) all-purpose flour
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves (optional, strong but tasty)

Wet ingredients

1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
- Use European-style butter (like Kerrygold or Plugrá) if you want extra richness.
1 cup (200 g) granulated sugar
½ cup (100 g) packed light brown sugar
⅓ cup (80 g) pumpkin puree (plain, not pumpkin pie filling)
- Use canned Libby’s or store brand; just check the label for “pumpkin puree” only.
1 large egg yolk, room temperature
2 teaspoons pure vanilla extract

Cinnamon-sugar coating

¼ cup (50 g) granulated sugar
2 teaspoons ground cinnamon
Small pinch of nutmeg (optional, but it adds a bakery-style flavor)

Pantry shortcuts and swaps

Use pumpkin pie spice in place of the cinnamon, nutmeg, and cloves: 2 teaspoons total.
Use all granulated sugar if you run out of brown sugar, though brown sugar keeps the cookies softer.
Use salted butter and reduce added salt to a tiny pinch.

Equipment

Large mixing bowl
Hand mixer or stand mixer with paddle attachment
Medium bowl for cinnamon sugar
Rubber spatula
Measuring cups and spoons (or a kitchen scale for accuracy)
Baking sheets
Parchment paper or silicone baking mats
Cookie scoop (1 ½ tablespoon size works well)
Cooling racks

Quick Tips & substitutions

Chill the dough at least 30 minutes so the cookies bake thick and chewy instead of thin and flat.
Blot pumpkin puree with paper towels if it looks very watery; excess moisture makes cakey cookies.
Use a cookie scoop for even sizes so all cookies bake at the same rate.
Swap in gluten-free 1:1 baking flour for the all-purpose flour and add 5 extra minutes of chill time.
Use vegan butter sticks and skip the egg yolk for a dairy-free, egg-free version; add 1 extra tablespoon pumpkin to keep the dough soft.
Roll the dough balls twice in cinnamon sugar for a thicker, crackly crust.
Bake one test cookie to check spread and adjust: chill longer if it spreads too much, or flatten slightly if it stays too puffy.

How to Make Pumpkin Snickerdoodles Recipe

Step 1: Mix the dry ingredients

Add flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves to a medium bowl. Whisk until everything looks evenly combined and no streaks of spices remain. Set the bowl aside while you work on the wet ingredients.

Step 2: Cream butter and sugars

Place softened butter, granulated sugar, and brown sugar in a large mixing bowl. Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes until the mixture looks light and fluffy and slightly paler. Scrape down the sides of the bowl so no butter hides at the bottom.

Step 3: Add pumpkin, egg yolk, and vanilla

Add pumpkin puree, egg yolk, and vanilla to the butter mixture. Beat on medium speed until the mixture looks smooth and creamy. Scrape the bowl again to keep everything evenly mixed and avoid streaky dough.

Step 4: Combine wet and dry

Add the dry ingredients to the wet ingredients in two batches. Mix on low speed just until the flour disappears and the dough comes together; stop as soon as no dry pockets remain. Stir the last bit by hand with a spatula so you avoid overmixing, which toughens cookies.

Step 5: Chill the dough

Cover the bowl with plastic wrap or a lid. Place the dough in the fridge for at least 30 minutes and up to 48 hours. Chilling helps the flour hydrate, firms the butter, and gives you thicker, chewier pumpkin snickerdoodles.

Step 6: Prep the coating and pans

Line baking sheets with parchment paper or silicone baking mats. In a small bowl, mix granulated sugar, cinnamon, and a pinch of nutmeg for the coating. Stir with a spoon until the mixture looks uniform and fragrant.

Step 7: Scoop and roll

Scoop about 1 ½ tablespoons of dough per cookie and roll each portion into a smooth ball between your palms. Roll each ball generously in the cinnamon-sugar mixture until fully coated. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Step 8: Bake

Heat the oven to 350°F (175°C) while the dough balls rest on the trays. Bake one sheet at a time for 9–11 minutes, until the edges look set and the tops show cracks but the centers still look slightly soft. Pull the tray from the oven and tap it gently on the counter once or twice to help the cookies settle into that classic crinkly top.

Step 9: Cool and enjoy

Leave the cookies on the baking sheet for 5 minutes so they firm up. Transfer them to a wire rack to cool completely, or eat one warm if patience feels optional. The texture stays soft and chewy once cool, with a cinnamon-sugar crust that tastes even better the next day.

Recipe Variations

Gluten-free: Use a 1:1 gluten-free baking flour blend and chill the dough at least 45 minutes.
Vegan: Use vegan butter sticks, skip the egg yolk, and add 1 extra tablespoon pumpkin puree.
Low sugar: Reduce both sugars by ¼ cup total; the cookies stay soft but taste slightly less sweet.
Extra spice: Add ½ teaspoon pumpkin pie spice on top of the existing spices for a stronger fall flavor.
Stuffed cookies: Wrap the dough around a caramel candy or a small piece of chocolate before rolling in cinnamon sugar.
Frosted: Drizzle cooled cookies with a simple glaze of powdered sugar, milk, and vanilla.

Ways to Serve Pumpkin Snickerdoodles Recipe

Pair with a mug of hot chocolate or chai for a cozy afternoon snack.
Serve on a dessert platter with chocolate chip cookies and brownies for variety.
Pack in lunchboxes as a sweet surprise.
Crumble over vanilla ice cream or frozen yogurt.
Stack a few cookies, tie with twine, and share as a simple edible gift.

Storage Success

Store cooled Pumpkin Snickerdoodles in an airtight container at room temperature for 4–5 days; they stay soft and chewy. Slip a small piece of bread or a tortilla in the container if the cookies start to dry out, and they will soften again overnight. Freeze baked cookies in a freezer bag for up to 2 months, and thaw at room temperature before serving. Freeze unbaked dough balls on a tray, then bag them and bake from frozen, adding 1–2 minutes to the bake time.