Pumpkin Snickerdoodle Cookies

The smell of pumpkin and cinnamon baking together has a way of making the whole house feel peaceful.

It’s warm, steady, and a little nostalgic — like a quiet reminder that small moments can still feel special.

These pumpkin snickerdoodle cookies began as a quick idea one cozy afternoon when I decided to fold pumpkin purée into a classic cookie dough.

I wasn’t trying to reinvent anything, just curious about how soft and deep the flavor could get.

When the first batch came out of the oven, the cookies had that perfect cracked surface and a golden sugar crust that sparkled in the light.

The texture was tender in the middle and slightly crisp around the edges — just the balance I didn’t know I wanted until I tasted it.

Every year since, this recipe has made its way back into my kitchen as soon as pumpkins appear.

There’s a quiet joy in rolling each dough ball through cinnamon sugar, watching them bake, and knowing exactly how good they’ll taste warm from the oven.

These cookies don’t need any extras — their gentle pumpkin flavor, soft chew, and buttery spice say everything on their own.

Table of Contents

Pumpkin Snickerdoodle Cookies Recipe

Ingredients

2 ¾ cups all-purpose flour
1 ½ teaspoons cream of tartar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar, packed
⅓ cup pumpkin purée (not pumpkin pie filling)
1 large egg yolk (no egg white)
2 teaspoons pure vanilla extract

For The Coating

¼ cup granulated sugar
1 ½ teaspoons ground cinnamon

Instructions

In a medium bowl, whisk together flour, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until light and fluffy—about 2–3 minutes.
Add the pumpkin purée, egg yolk, and vanilla extract. Beat again until fully combined. The mixture may look slightly curdled at first, but it will smooth out once the dry ingredients are added.
Gradually add the dry ingredients to the wet ingredients in two to three batches, mixing on low speed until a soft dough forms. The dough should be slightly sticky but thick enough to scoop.
Cover the bowl with plastic wrap and refrigerate for at least 45 minutes. Chilling helps the cookies hold their shape and enhances their chewy texture.
While the dough chills, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a small bowl, combine the sugar and cinnamon for the coating. Stir until evenly mixed.
Once the dough has chilled, use a medium cookie scoop (about 1½ tablespoons of dough) to form balls. Roll each dough ball in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten the tops slightly with your fingertips.
Bake for 10–12 minutes, or until the edges are set and the tops have small cracks. The centers should still look slightly soft—they’ll continue to set as they cool.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

What Makes Pumpkin Snickerdoodle Cookies So Soft And Chewy?

The secret behind their soft and chewy texture comes from the right mix of fat, moisture, and baking balance. These cookies hold a perfect balance between butter and pumpkin purée, which keeps the dough tender and moist instead of dry or crumbly.

Pumpkin Purée: Adds natural moisture and a soft texture that keeps cookies chewy for days.
Butter: Creates a rich, buttery taste and helps the edges set just right.
Chilling The Dough: Allows the flour to fully absorb the pumpkin and butter, giving structure and reducing excess spread.
Baking Time: Removing the cookies from the oven while the centers are still slightly soft ensures they stay chewy even after cooling.

Can I Use Fresh Pumpkin Instead Of Canned Pumpkin Purée?

Yes, you can, but make sure the consistency matches that of canned purée. Fresh pumpkin tends to hold more water, which can make your dough too wet.

To fix that:

Drain It Well: After steaming or roasting fresh pumpkin, mash it and let it drain through a fine mesh sieve or cheesecloth for 30–40 minutes.
Blend Until Smooth: Puree it completely to remove any chunks so it blends well with the dough.
Measure After Draining: Always measure your ⅓ cup after the moisture has been removed.

Using fresh pumpkin gives a slightly deeper, earthier flavor, but the texture should stay the same if handled properly.

How Do I Keep Pumpkin Snickerdoodle Cookies From Spreading Too Much?

If your cookies spread too thin, the dough might be too warm or too wet. Keeping them thick and soft is all about balance.

Chill The Dough: Always refrigerate the dough for at least 45 minutes. Cold dough holds its shape better in the oven.
Proper Measuring: Use the spoon-and-level method for flour. Too little flour causes spreading, while too much makes cookies dense.
Check Oven Temperature: A slightly cooler oven (below 350°F) can cause cookies to flatten too early before setting.
Use Parchment Paper: It gives just the right grip and prevents the dough from sliding or spreading unevenly.

Can I Freeze Pumpkin Snickerdoodle Cookie Dough?

Yes, this dough freezes very well and bakes beautifully even after freezing. Freezing the dough makes it easy to enjoy fresh cookies anytime without the full prep.

Shape First: Roll dough into balls and coat them in the cinnamon-sugar mixture before freezing.
Freeze Flat: Arrange them on a tray and freeze until firm, then transfer to a freezer-safe bag.
Label And Date: Always label the bag with the name and freezing date to use within 2 months.
Bake From Frozen: No need to thaw; just add an extra 1–2 minutes to the baking time.

Frozen dough retains flavor and texture perfectly, making it convenient for busy days.

How To Store Pumpkin Snickerdoodle Cookies Properly?

Storage is key to keeping your cookies soft, chewy, and flavorful for several days. These cookies taste best fresh, but they store well when handled right.

Room Temperature Storage: Keep them in an airtight container for up to 5 days. Add a small piece of bread or a large marshmallow inside to maintain softness.
Avoid Refrigeration: It tends to dry cookies out quickly, making them less chewy.
Freezer Storage: Store baked cookies in a single layer first, then transfer to a sealed freezer bag. They last up to 2 months.
Thaw Naturally: Let them come to room temperature before eating for the best texture.

A simple airtight container and a cool spot in your kitchen are all you need to keep their flavor intact.

Why Do My Pumpkin Snickerdoodle Cookies Crack On Top?

Cracks are actually a good sign! They show that the cookies baked evenly and developed that classic snickerdoodle texture.

Cream Of Tartar: This ingredient reacts with baking soda to create air bubbles that make the tops crack as they rise.
Proper Mixing: Overmixing the dough can reduce air pockets, so mix just until combined.
Right Baking Temperature: The cookies need a hot enough oven (350°F) to set the outer crust quickly while the inside expands and cracks naturally.

Those tiny cracks mean your cookies are soft inside and baked just right on the outside.

Can I Make These Cookies Ahead For A Party Or Event?

Absolutely! These cookies hold their freshness and flavor beautifully, making them great for gatherings.

Prepare The Dough Ahead: Make and chill the dough up to 48 hours before baking.
Store Baked Cookies: Once cooled, place them in airtight containers with parchment paper between layers.
Reheat Before Serving: Warm them in the microwave for 8–10 seconds or in the oven at 300°F for 3–4 minutes to refresh their softness.

Making them ahead saves time and keeps your cookies ready to serve anytime guests arrive.

What Can I Add To Make Pumpkin Snickerdoodle Cookies Extra Flavorful?

Small additions can bring out deeper warmth or texture without changing the base recipe.

Add White Chocolate Chips: For a creamy twist that pairs well with pumpkin spice.
Mix In Chopped Pecans Or Walnuts: Adds a gentle crunch and nutty aroma.
Sprinkle A Pinch Of Sea Salt: Balances sweetness and enhances the spice notes.
Add A Dash Of Cardamom: A tiny amount gives a subtle, aromatic lift.

These small upgrades can personalize your cookies while keeping their classic fall flavor.

Why Should The Dough Be Chilled Before Baking?

Chilling is an important step that directly affects both flavor and texture. It allows the fats to firm up and the spices to bloom.

Improves Shape: Cold dough spreads slowly, resulting in thick and chewy cookies.
Enhances Flavor: Resting the dough deepens the spice flavor as ingredients meld together.
Prevents Stickiness: Pumpkin can make the dough soft; chilling firms it up, making it easier to handle.

Skipping this step can lead to flat, uneven cookies, so always plan for a little chilling time.

What’s The Best Way To Serve Pumpkin Snickerdoodle Cookies?

These cookies taste wonderful warm or at room temperature, and they pair beautifully with drinks and desserts.

Serve With Hot Drinks: Coffee, chai tea, or warm milk make them even more enjoyable.
Add To Dessert Trays: They balance out chocolate-based treats perfectly.
Pair With Ice Cream: Sandwich a scoop of vanilla or caramel ice cream between two cookies for a fall-inspired dessert.

Pumpkin snickerdoodle cookies are versatile enough for cozy evenings or festive gatherings — simple, soft, and full of gentle spice warmth.