Pumpkin Snickerdoodles Recipe

There’s something undeniably comforting about the arrival of autumn. As the air turns crisp and golden leaves dance across sidewalks, our senses begin to crave the warmth and nostalgia that come from the oven: cinnamon-spiced treats, slowly baked goods, and the unmistakable aroma of pumpkin. Among the many seasonal indulgences, one dessert in particular rises as a cozy favorite—Pumpkin Snickerdoodles.

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Combining the best of two classic treats—the soft, chewy texture of a snickerdoodle and the rich, earthy sweetness of pumpkin—this cookie is more than just a seasonal twist. It’s a delicious fusion that embodies the essence of fall baking. Where traditional snickerdoodles are often associated with their signature tangy flavor from cream of tartar and a cinnamon-sugar coating, the pumpkin variation takes things further. It adds a luxurious softness, vibrant color, and subtle depth, transforming the humble snickerdoodle into something extraordinary.

The addition of pumpkin purée not only gives these cookies their autumnal identity but also contributes to their moist and tender crumb. The cinnamon-sugar coating is still very much present—crackling on the surface, offering a contrast to the pillowy interior—but now it’s joined by spices like nutmeg, ginger, and cloves, giving every bite a warm, spiced complexity that feels like a cozy sweater for your taste buds.

These cookies are not just a treat—they’re an experience. Whether you’re baking for a fall gathering, packing treats for a school bake sale, or simply indulging your own seasonal cravings, Pumpkin Snickerdoodles deliver satisfaction on all fronts. They strike a harmonious balance between sweet and spiced, soft and crisp, nostalgic and new.

But this recipe isn’t just about taste. It’s about tradition and transformation. Snickerdoodles have long been a staple in American baking culture, their roots tracing back to German and Dutch settlers. Their whimsical name and simple ingredients made them a favorite in mid-century kitchens, passed down through generations. Adding pumpkin is a natural extension of that tradition—bringing the classic into a new era while preserving its comforting familiarity.

In this guide, we’ll take a deep dive into everything you need to know to perfect your own batch of Pumpkin Snickerdoodles—from choosing the right pumpkin purée to mastering the dough consistency and achieving that ideal sugar-spice crust. You’ll find step-by-step instructions, expert tips, variations for dietary needs, storage suggestions, and even creative serving ideas that make these cookies shine in any setting.

Whether you’re a seasoned baker or just beginning your culinary journey, this recipe will walk you through every detail with clarity and care. More than that, it aims to inspire—to bring the joy of fall into your kitchen and to celebrate the small, delicious moments that make this season so special.

So tie on your apron, preheat your oven, and get ready to fill your home with the inviting scent of cinnamon and pumpkin. Let’s begin the journey into the world of Pumpkin Snickerdoodles—one delightful bite at a time.

Step-by-Step Instructions: How to Make Pumpkin Snickerdoodles

Ingredients You’ll Need

For the Dough:

• 1 cup (2 sticks) unsalted butter, softened to room temperature

• ¾ cup packed light brown sugar

• ½ cup granulated sugar

• ¾ cup pumpkin purée (not pumpkin pie filling)

• 1 large egg yolk

• 2 teaspoons pure vanilla extract

• 3¼ cups all-purpose flour

• 1½ teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground ginger

• ¼ teaspoon ground cloves

• ½ teaspoon baking soda

• ½ teaspoon cream of tartar

• ½ teaspoon salt

For the Cinnamon Sugar Coating:

• ⅓ cup granulated sugar

• 1½ teaspoons ground cinnamon

Step 1: Prepare Your Baking Space

Before you start mixing, make sure your kitchen is set up for smooth baking:

• Preheat your oven to 350°F (177°C).

• Line two baking sheets with parchment paper or silicone baking mats.

• Set out your butter to soften, and measure all your ingredients.

Tip: Always spoon and level your flour to avoid overpacking, which can lead to dense cookies.

Step 2: Cream the Butter and Sugars

In a large mixing bowl (or using a stand mixer with the paddle attachment), combine the softened butter, brown sugar, and granulated sugar. Beat on medium-high speed for about 2–3 minutes, until the mixture is light, fluffy, and creamy.

Why this matters: Creaming introduces air into the dough, which helps create a soft, tender texture and better structure in the final cookie.

Step 3: Add Wet Ingredients

Add the pumpkin purée, egg yolk, and vanilla extract to the butter-sugar mixture. Beat on medium speed until everything is thoroughly combined.

Note: We’re only using the egg yolk (not the whole egg) because pumpkin adds a lot of moisture. Using the full egg could make the dough too wet and the cookies too cakey. The yolk alone adds richness without overwhelming the texture.

Step 4: Combine the Dry Ingredients

In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, cream of tartar, and salt.

Tip: Whisking dry ingredients ensures even distribution of leavening agents and spices throughout the dough.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed after each addition. Continue mixing until just combined. Do not overmix—this can toughen the dough.

Once the dough forms, it will be thick and soft, with a rich golden-orange hue from the pumpkin and spices.

Step 6: Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes, preferably 1 hour. Chilling helps the dough firm up, making it easier to roll and helping the cookies retain their shape during baking.

Why chill? Pumpkin adds moisture. Chilling allows the flour to absorb that moisture, preventing excessive spreading and resulting in thicker, chewier cookies.

Step 7: Make the Cinnamon Sugar Coating

While the dough chills, prepare the cinnamon-sugar coating in a small bowl by combining:

• ⅓ cup granulated sugar

• 1½ teaspoons cinnamon

Mix thoroughly. This will be used to coat each dough ball before baking.

Step 8: Scoop and Roll

Remove the chilled dough from the refrigerator. Using a medium cookie scoop or a spoon, portion out about 1½ tablespoons of dough per cookie. Roll each portion into a smooth ball.

Roll each ball thoroughly in the cinnamon sugar mixture, coating all sides generously.

Place the dough balls 2 inches apart on the prepared baking sheets. This spacing allows room for spreading.

Step 9: Bake

Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are set and the centers look just slightly underbaked.

Don’t overbake. These cookies will continue to cook slightly as they cool on the pan. Overbaking will result in dry or crumbly cookies instead of soft and chewy ones.

If desired, you can slightly flatten the tops with the back of a spoon right out of the oven for a more classic snickerdoodle appearance.

Step 10: Cool and Enjoy

Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Once cooled, the cookies should be tender and chewy in the center with just the right amount of crisp at the edges. The cinnamon-sugar coating will have formed a delicate crust that gives each bite a gentle crunch before melting into soft pumpkin perfection.