These pumpkin snickerdoodles are soft, spiced, and just right for fall. A cozy twist on the classic, they’re rolled in cinnamon sugar, chilled for the perfect texture, and bake up with tender centers and a crackly top. Perfect for a fall bake sale, a lunchbox treat, or stashing in the freezer for pumpkin cravings year-round.
Soft, Spiced, and Totally Worth Turning the Oven On
Fall feels like the perfect excuse to turn the oven back on, right? The air gets crisp, sweaters make a comeback, and suddenly I’m craving cookies that taste like the season itself.
That’s where these pumpkin snickerdoodles come in. They’ve got that cozy pumpkin spice thing going on, a soft center you can sink your teeth into, and just the tiniest crunch from their cinnamon-sugar coat.
If you’ve been making the same scrumptious cookie recipes every year, this is a fun twist. Kind of like the soft apple snickerdoodle’s autumn cousin. I keep a stash in the freezer so when the mood strikes, I can have one thawed in minutes. If you love pumpkin desserts, this chocolate chip pumpkin cake is so easy to make.
They make a great afterschool snack or something to sneak into a lunchbox. And if you’re like me and already have a thing for warm, spiced cookies, you’ll probably want to check out my old-fashioned oatmeal cookies too, they’ve got that same chewy-meets-soft magic.
The dough comes together in minutes with an electric mixer, but here’s the thing, pumpkin makes it wetter than your typical snickerdoodle, so you’ve got to give it at least an hour in the fridge before baking. Worth it. It makes the dough easier to handle and helps the flavors settle in.
You only need a few key things: real pumpkin puree (not pie filling), a good hit of cinnamon, and cream of tartar (which gives snickerdoodles their signature tang). The rest? It’s probably in your pantry already. You can grab the full list and measurements in the recipe card below..
This dough is sticky, no getting around it, so don’t skip the chilling step. I’m usually a crispy-cookie person, but these? I make an exception. They’re almost pillow-like, and when you bite in, the cinnamon-sugar cracks just slightly before giving way to that tender pumpkin center.
A Few Simple Steps
Step 1: Cream the wet ingredients
Step 2: Add the dry
Step 3: Roll the dough
Tips for the Best Cookies
- Don’t rush the chill time. It’s the difference between manageable dough and a sticky mess.
- Use freshly grated nutmeg if you can, it’s more fragrant and really pops in these cookies.
- Make a double batch. Half for now, half for the freezer. You’ll thank yourself later.
Don’t Forget!
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Ingredients
- 3 ¼ cups flour
- 3 ½ teaspoons cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup butter
- 1 cup sugar
- ¾ cup brown sugar
- 1 egg yolk
- ¾ cup pumpkin puree
- 1 ½ teaspoons vanilla
- TOPPING
- ¼ cup sugar
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
Instructions
- In a medium bowl, whisk together the flour, cornstarch, cream of tartar, baking soda and baking powder, salt, cinnamon and nutmeg.
- Add the butter and sugar to a stand mixer and beat until light and fluffy, about 3 minutes. Mix in egg yolk, pumpkin and vanilla and mix until well combined. Gradually add dry ingredients until just combined.
- In a small bowl, combine the topping and set aside.
- Wrap dough in plastic wrap and refrigerate for at least an hour until it is firm enough to handle. Use an ice cream scoop and form into balls. Roll in cinnamon, sugar, nutmeg mixture. and place on parchment lined cookie sheets. If the dough is too firm, roll it into balls and let them sit at room temperature for a few minutes so the sugar mixture will stick to them.
- Preheat oven to 350º and bake for 12-14 minutes.
Notes
- The dough must refrigerate for at least an hour.
