There’s something about fall that makes baking feel almost magical. The cool air outside, the cozy warmth of the oven, and the sweet aroma of cinnamon drifting through the kitchen set the perfect scene. That’s where a pumpkin snickerdoodle cookies recipe comes in—a dessert that captures everything we love about autumn in a single bite.
These cookies bring together the best of both worlds: the nostalgic chew of classic snickerdoodles and the seasonal charm of real pumpkin puree. Rolled in a cinnamon-sugar coating, they bake up with crackly tops, soft centers, and just the right amount of spice. Unlike many pumpkin treats that lean cakey, these cookies stay chewy and satisfying thanks to smart ingredient choices like egg yolk and blotted pumpkin.
In this guide, you’ll learn the secrets behind perfect pumpkin snickerdoodles—ingredients, tips, step-by-step instructions, and variations—so you can bake cookies that feel like fall with every bite.
Table of Contents
Table of Contents
Ingredients for Pumpkin Snickerdoodle Cookies Recipe
The magic of these cookies comes from simple ingredients that work together to create soft, chewy texture and warm, spiced flavor. Here’s everything you’ll need:
Dry Ingredients
- 2¾ cups all-purpose flour – measured with the spoon-and-level method to avoid dryness
- 1 teaspoon baking soda – helps the cookies rise slightly
- 2 teaspoons cream of tartar – gives classic snickerdoodles their signature tang and chewy bite
- ½ teaspoon salt – balances sweetness
- 1½ teaspoons ground cinnamon – for depth inside the dough
- ½ teaspoon ground nutmeg – optional, for a warmer fall spice note
Wet Ingredients
- 1 cup unsalted butter, softened – creates a tender crumb
- 1¼ cups granulated sugar – sweetness and structure
- ½ cup light brown sugar, packed – adds moisture and subtle molasses flavor
- ⅓ cup pumpkin puree (blotted with paper towel to remove excess moisture)
- 1 large egg yolk – keeps cookies chewy instead of cakey
- 1 teaspoon pure vanilla extract – enhances the pumpkin and spice
Cinnamon-Sugar Coating
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
- (Optional: a pinch of nutmeg or pumpkin spice for extra autumn flair)
These ingredients may look simple, but together they create cookies that are perfectly chewy, warmly spiced, and irresistibly coated in cinnamon sugar.
Step‑by‑Step Pumpkin Snickerdoodle Cookies Recipe
Prep the oven and pans
First, preheat the oven to 175°C / 350°F. Then line two baking sheets with parchment for easy release and even browning.
Blot the pumpkin puree
Next, spoon ⅓ cup pumpkin puree onto paper towels. Gently press to remove excess moisture. For why this matters, see the technique notes in white chocolate pumpkin snickerdoodles (great moisture tips).
➡️ Reference: why blot pumpkin puree
Make the cinnamon‑sugar coating
Meanwhile, mix ¼ cup sugar with 1½ tsp cinnamon in a shallow bowl. Additionally, add a tiny pinch of nutmeg if you like extra fall warmth.
Whisk the dry ingredients
In a medium bowl, whisk 2¾ cups flour, 1 tsp baking soda, 2 tsp cream of tartar, ½ tsp salt, 1½ tsp cinnamon, and ½ tsp nutmeg. Then set aside.
Cream the butter and sugars
In a large bowl, beat 1 cup softened butter with 1¼ cups sugar and ½ cup light brown sugar until pale and fluffy, about 2–3 minutes. Because air equals lift, don’t rush this step.
Add the wet flavor makers
Now beat in 1 egg yolk and 1 tsp vanilla until smooth. Then add the blotted pumpkin puree and mix just to combine. However, avoid overbeating, since that invites cakiness.
Combine wet and dry
Gradually add the dry mix to the wet on low speed. Stop as soon as streaks disappear. Therefore, the dough should feel soft but not sticky.
Chill the cookie dough
Cover and chill 30–60 minutes. While chilling seems optional, it controls spread and keeps the centers chewy, not bready.
Scoop and roll
Once chilled, scoop 1½ Tbsp portions. Then roll each ball in the cinnamon‑sugar until fully coated. For bigger, bakery‑style cookies, roll again after a quick rest.
Arrange for even baking
Next, place dough balls 5 cm / 2 in apart on the sheets. If your kitchen is warm, briefly re‑chill the loaded tray 10 minutes to lock shape.
Bake to soft‑set perfection
Then bake 9–11 minutes, rotating the pans once. The tops should look crackly, the edges set, and the centers slightly puffy. Importantly, pull them while they still look a touch underdone.
Pan rest, then rack cool
After baking, let cookies rest on the sheet 5 minutes to finish setting. Finally, transfer to a wire rack to cool, where they stay soft and chewy.
Optional sugar sparkle
For extra crunch, lightly dust warm cookies with more cinnamon‑sugar. Because residual heat helps it cling, the finish looks bakery‑bright.
Make‑ahead and freeze
Additionally, you can freeze dough balls after rolling in sugar. Then bake from frozen at 350°F / 175°C for 1–2 minutes longer. Consequently, fresh‑baked flavor is always on standby.
Doneness cues: Edges set, centers soft, classic crackle on top. If they look dry, you baked a minute too long—so trim time next round.
Tools You’ll Need for Pumpkin Snickerdoodle Cookies Recipe
Mixing Bowls
At least two—one for whisking the dry ingredients and one for creaming butter, sugar, and pumpkin. A medium and a large bowl will cover all your needs.
Hand Mixer or Stand Mixer
A hand mixer is perfect for creaming butter and sugar until fluffy. If you have a stand mixer, even better—it’ll save time when blending the dough.
Whisk
Essential for evenly combining flour, baking soda, cream of tartar, and spices without clumps.
Measuring Cups and Spoons
Accurate measurements are key. Level flour with the spoon-and-level method to avoid dry, cakey cookies.
Rubber Spatula
Ideal for scraping down the sides of bowls and gently folding in ingredients without overmixing.
Baking Sheets
Two sturdy cookie sheets allow you to bake batches evenly. Dark sheets brown quicker, while lighter ones give softer bottoms.
Parchment Paper or Silicone Baking Mats
Keeps cookies from sticking, promotes even browning, and makes cleanup easy.
Cookie Scoop
A medium-sized scoop ensures all your cookies are the same size, so they bake consistently.
Shallow Bowl
For mixing the cinnamon-sugar coating and rolling dough balls before baking.
Cooling Rack
Lifting cookies off the hot pan helps them set without overbaking, keeping centers chewy and soft.
Frequently Asked Questions About Pumpkin Snickerdoodle Cookies Recipe
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling already contains sugar and spices, which will throw off the recipe and make the cookies overly sweet and cakey. Always use pure pumpkin puree for consistent texture and flavor.
Why is cream of tartar important in snickerdoodles?
Cream of tartar gives these cookies their signature tang and chewy bite. It also works with baking soda to create lift and that classic crackly top. Without it, you’ll end up with pumpkin sugar cookies—not true snickerdoodles.
How do I keep pumpkin snickerdoodles chewy instead of cakey?
Blot the pumpkin puree with paper towels to remove excess moisture, use just the egg yolk (not the whole egg), chill the dough before baking, and avoid overmixing. All of these steps help lock in chewiness.
Do I really need to chill the dough?
Yes! Chilling prevents the dough from spreading too much in the oven and helps intensify the flavor. A 30–60 minute chill makes a big difference in texture and appearance.
Can I make the dough ahead of time?
Absolutely. You can refrigerate the dough for up to 48 hours before baking. If you’d rather, roll the dough balls in cinnamon-sugar and freeze them. Then bake straight from the freezer, adding an extra 1–2 minutes to the bake time.
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