Okay, grab a cup of coffee, pull up a chair, and let’s chat! I’m so excited to share this recipe with you.

You know, there are some recipes that just scream “fall,” and for me, it’s definitely these Pumpkin Snickerdoodle Cookies. The first time I made them, it was a complete accident, actually. I was trying to make regular snickerdoodles, but I had some leftover pumpkin puree from a pie I’d baked the day before. I thought, “Why not?” Let me tell you, it was one of those kitchen mishaps that turned into pure magic! The aroma of cinnamon, pumpkin spice, and warm cookies filled the house, and everyone came running. The kids devoured them, and even my husband, who isn’t the biggest pumpkin fan, raved about them.

What I love most is that they’re soft, chewy, and have that classic snickerdoodle tang, but with a warm, comforting pumpkin twist. It’s like a hug in a cookie! This recipe has become a staple in our house every autumn. I usually make them when the leaves start to change, and the air gets that crisp, cool feeling. They are perfect with a warm cup of coffee or hot chocolate – total bliss!

Now, I won’t lie, it took a few tries to get the recipe just right. The first batch was a little too cakey, and the second was too flat. But after some tweaking (and a little help from my grandma’s old baking notes), I finally nailed it. These Pumpkin Snickerdoodle Cookies are now a family favorite, and I make them for everything from Halloween parties to Thanksgiving gatherings. They’re easy enough to whip up on a weeknight but impressive enough to serve to guests.

The best part? You probably have most of the ingredients in your pantry already! Plus, they’re super fun to make with the kids. I love watching them roll the dough balls in cinnamon sugar – it’s a messy but adorable process.

So, are you ready to bake some Pumpkin Snickerdoodle Cookies? Don’t be intimidated – I’m going to walk you through every step. Trust me, if I can do it (with three kids running around!), you can too! Let’s get started!

Ingredients for Pumpkin Perfection

Here’s what you’ll need to create these delightful treats:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
¼ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup pumpkin puree (not pumpkin pie filling)
2 tablespoons granulated sugar (for coating)
2 teaspoons ground cinnamon (for coating)

ingredients for pumpkin snickerdoodle cookies on marble

A Few Ingredient Notes

Okay, let’s talk ingredients. I always use real butter for my Pumpkin Snickerdoodle Cookies. I find it gives them a richer, more delicious flavor than margarine or shortening. Plus, it just feels more wholesome, you know? Using real butter contributes to a more tender cookie with a superior taste. The fats in butter interact with the gluten in the flour to create a softer crumb, while the natural flavor of butter enhances the overall richness of the cookie. It’s a simple swap that makes a world of difference.

Speaking of wholesome, when buying pumpkin puree, make sure you get the plain puree and not the pumpkin pie filling. The pie filling has added sugars and spices that we don’t need in this recipe. For the spices, I like to use fresh ones whenever possible. The difference in flavor is truly amazing! I found some incredible spice blends at the local farmer’s market; they really took my Pumpkin Snickerdoodle Cookies to another level.

Freshly ground spices have volatile oils that dissipate over time, so using them soon after grinding ensures a more potent and vibrant flavor in your baking. If you can, try toasting your spices lightly in a dry pan before adding them to the recipe to further enhance their aroma.

Now, a little trick I learned from my mom is to always measure your flour correctly. Spoon it into your measuring cup and then level it off with a knife. Don’t scoop it directly from the bag, or you’ll end up with too much flour, and your cookies will be dry. And when it comes to vanilla extract, I splurge on the good stuff. It makes a big difference in the overall flavor of the cookies. When I am making Pumpkin Snickerdoodle Cookies I am not going to hold back.

High-quality vanilla extract has a more complex flavor profile with subtle notes that enhance the other flavors in the recipe. Imitation vanilla, on the other hand, can taste artificial and one-dimensional.

When making Pumpkin Snickerdoodle Cookies, you can usually find all these ingredients at any major grocery store. However, for the best prices, check out your local farmers market or ethnic grocery store. You can often find spices and pumpkin puree for much cheaper there.

One last tip: if you have any leftover pumpkin puree, store it in an airtight container in the fridge for up to a week, or freeze it for later use. You can also use it to make pumpkin bread, pumpkin muffins, or even add it to your morning oatmeal. You can also make some Easy Cream Cheese Cookies and add the pumpkin puree to the batter.

How to Make Pumpkin Snickerdoodle Cookies – Step-by-Step

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents the Pumpkin Snickerdoodle Cookies from sticking and makes cleanup a breeze.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Make sure everything is well combined. This step is important for ensuring that the spices are evenly distributed throughout the cookies.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. You can use a stand mixer or a hand mixer for this step. I usually use my hand mixer because it’s quicker and easier to clean. Creaming the butter and sugar together properly is crucial for creating a light and airy texture in the cookies. The process incorporates air into the mixture, which contributes to the cookies’ rise and overall tenderness.
Beat in the egg and vanilla extract. Mix until well combined.
Add the pumpkin puree and mix until smooth. Don’t worry if the mixture looks a little curdled at this point; it will all come together in the end.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, or your Pumpkin Snickerdoodle Cookies will be tough. Overmixing develops the gluten in the flour, which can result in a tougher, chewier cookie. Mix until the dry ingredients are just incorporated to ensure a tender crumb.
In a small bowl, combine the 2 tablespoons of granulated sugar and 2 teaspoons of cinnamon. This is your cinnamon-sugar coating.
Roll the dough into 1-inch balls. Then, roll each ball in the cinnamon-sugar mixture, making sure it’s fully coated.
Place the coated dough balls on the prepared baking sheet, about 2 inches apart.
Bake for 8-10 minutes, or until the edges are lightly golden brown. In my kitchen, Pumpkin Snickerdoodle Cookies usually takes about 9 minutes, but every oven is different, so keep an eye on them.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The smell of cinnamon and pumpkin spice filling the house is pure heaven! Allowing the cookies to cool slightly on the baking sheet before transferring them to a wire rack helps them to set and prevents them from breaking apart.

Essential Baking Tips

Now, a few tips I’ve learned along the way: First, make sure your butter is truly softened. If it’s too cold, it won’t cream properly, and your Pumpkin Snickerdoodle Cookies will be dense. If it’s too melted, your cookies will spread too much. I learned the hard way with Pumpkin Snickerdoodle Cookies that softened butter is key.

Second, don’t skip the chilling step! Chilling the dough for at least 30 minutes (or even overnight) will help prevent the cookies from spreading too thin in the oven. Plus, it gives the flavors a chance to meld together, resulting in a more delicious cookie.

Third, don’t overbake the cookies! They should be slightly soft in the center when you take them out of the oven. They will continue to bake as they cool on the baking sheet. One time I overbaked my Pumpkin Snickerdoodle Cookies and they were a disaster.

While the Pumpkin Snickerdoodle Cookies are baking, I usually tidy up the kitchen or start making a pot of coffee. Or, let’s be real, I sneak a few chocolate chips from the bag (don’t tell the kids!). Your Pumpkin Snickerdoodle Cookies should smell like warm cinnamon, pumpkin spice, and pure happiness. It’s the best aromatherapy, if you ask me!

Serving Suggestions

My family absolutely devours these Pumpkin Snickerdoodle Cookies! The kids love our Pumpkin Snickerdoodle Cookies when I pack them in their lunchboxes as a special treat. They also enjoy them with a cold glass of milk after school. My husband likes to dunk them in his coffee, and I have to admit, it’s pretty delicious.

These Pumpkin Snickerdoodle Cookies are perfect for any fall occasion. I make them for Halloween parties, Thanksgiving gatherings, and even just as a cozy treat on a chilly evening. They’re also great for gifting to friends and neighbors. I put them in a cute little tin and tie it with a ribbon. It’s a simple but thoughtful gesture that always brings a smile to people’s faces.

Presentation-wise, I like to arrange the Pumpkin Snickerdoodle Cookies on a pretty platter or in a decorative bowl. You can also dust them with a little extra cinnamon sugar for a festive touch. Sometimes I even drizzle them with a little bit of melted white chocolate.

If you have extra Pumpkin Snickerdoodle Cookies (which is rare in my house!), store them in an airtight container at room temperature for up to 3 days. They’re also delicious frozen. Just wrap them individually in plastic wrap and then place them in a freezer bag. They’ll keep for up to 2 months.

For a fun seasonal variation, try adding some chopped pecans or walnuts to the dough. Or, you can substitute the pumpkin puree with sweet potato puree for a slightly different flavor. I’ve also made a batch of Cream Cheese Pumpkin Snickerdoodles, and they were a huge hit!

My friends always ask for this Pumpkin Snickerdoodle Cookies recipe whenever I make them. They can’t believe how easy and delicious they are. And the best part is that they’re always a crowd-pleaser, no matter who you’re serving them to. For a great pairing, try this recipe with some Chewy Pumpkin Snickerdoodle Cookies – Cambrea Bakes.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?
- I wouldn’t recommend it. Pumpkin pie filling has added sugars and spices that will throw off the balance of the recipe. Stick with plain pumpkin puree for the best results with your Pumpkin Snickerdoodle Cookies. You know what I do when my Pumpkin Snickerdoodle Cookies recipe calls for pumpkin puree, and I only have pumpkin pie filling? I use another recipe that calls for it!
My cookies spread too thin. What did I do wrong?
- There are a few reasons why your Pumpkin Snickerdoodle Cookies might have spread too thin. First, make sure your butter wasn’t too melted. Second, try chilling the dough for at least 30 minutes before baking. Third, don’t overmix the dough. These are all mistakes I’ve made with my Pumpkin Snickerdoodle Cookies!
Can I freeze the dough?
- Absolutely! Roll the dough into balls, coat them in cinnamon sugar, and then freeze them on a baking sheet. Once they’re frozen solid, transfer them to a freezer bag. When you’re ready to bake, just pop them in the oven – no thawing required! This is a great time-saver when I am making Pumpkin Snickerdoodle Cookies.
Can I make these cookies gluten-free?
- Yes, you can! Just substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum for the best texture. My blog readers have had a lot of success making gluten-free Pumpkin Snickerdoodle Cookies.
My cookies are too cakey. How can I fix that?
- If your Pumpkin Snickerdoodle Cookies are too cakey, it could be because you added too much flour. Make sure you’re measuring your flour correctly by spooning it into your measuring cup and leveling it off with a knife. Also, don’t overmix the dough.
Can I add chocolate chips to these cookies?
- Of course! Chocolate chips would be a delicious addition to these Pumpkin Snickerdoodle Cookies. I recommend using semi-sweet chocolate chips for the best flavor. My family loves it when I add chocolate chips to our Pumpkin Snickerdoodle Cookies.
Why are my cookies not chewy?
- Try to add a tablespoon of cornstarch into the dough, this will help to create that chewy texture you are looking for. The other option is to not over bake your Pumpkin Snickerdoodle Cookies and let them sit on the tray before moving them to a wire rack.

Final Thoughts and Pro Tips

These Pumpkin Snickerdoodle Cookies hold a special place in my heart because they remind me of all the cozy fall memories I’ve made with my family over the years. It’s the recipe that brings everyone together.

My Pumpkin Snickerdoodle Cookies Pro Tips:

Use room temperature ingredients: This will help your cookies bake evenly and have a better texture.
Don’t overmix the dough: Overmixing can lead to tough cookies.
Chill the dough: Chilling the dough will prevent the cookies from spreading too thin.

Here are a few Pumpkin Snickerdoodle Cookies variations I’ve tried with my family:

Pumpkin Spice Snickerdoodles: Add an extra teaspoon of pumpkin pie spice to the dough for an even more intense pumpkin flavor.
Chocolate Chip Pumpkin Snickerdoodles: Fold in ½ cup of semi-sweet chocolate chips to the dough.
Nutty Pumpkin Snickerdoodles: Add ½ cup of chopped pecans or walnuts to the dough.

My son loves the chocolate chip version, while my daughter prefers the classic Pumpkin Snickerdoodle Cookies with extra cinnamon sugar. My husband enjoys the nutty version, and I love them all!

I hope you’ll give this Pumpkin Snickerdoodle Cookies recipe a try. Don’t be afraid to experiment and make it your own. Add your favorite spices, mix in different toppings, or even try using a different type of flour. The possibilities are endless!

I hope these Pumpkin Snickerdoodle Cookies bring you as much joy as they’ve brought my family. Happy baking! And remember, even if they don’t turn out perfect the first time, they’ll still taste delicious! And you can check out these Pumpkin Snickerdoodles – A Classic Twist recipe and see what you think, you may like them better!

Pumpkin Snickerdoodle Cookies

Print Recipe

These Pumpkin Snickerdoodle Cookies are soft, chewy, and packed with pumpkin spice flavor. Rolled in cinnamon sugar, they’re the perfect fall treat!

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Cinnamon-Sugar Coating:
1/4 cup granulated sugar
2 teaspoons ground cinnamon

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Instructions

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
In a small bowl, combine the granulated sugar and cinnamon for the coating.
Roll rounded tablespoons of dough into balls and then roll them in the cinnamon-sugar mixture.
Place the coated cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, try adding a teaspoon of pumpkin pie spice to the dough. These cookies are best enjoyed warm!