Pumpkin Snickerdoodles
These pumpkin snickerdoodles are what happens when you cross a classic cinnamon-sugar cookie with pumpkin pie spices and real pumpkin puree. The texture hits a sweet spot – soft and tender inside but with slightly crisp edges.
I’ve found the pumpkin adds moisture without making them cakey, which was tricky to get right at first. They’re perfect from October through December when you want something cozy but don’t feel like making a whole pie.
The dough freezes well too, so you can bake a few at a time. Just don’t skip rolling them in the spiced sugar coating – it creates this thin, crackly shell that makes them extra special. My neighbor’s kids ask for these constantly once fall hits.
What you need for Pumpkin Snickerdoodles
• 3 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 3/4 cup pumpkin puree
• 1 large egg
• 2 teaspoons vanilla extract
For Rolling:
• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon
How to make Pumpkin Snickerdoodles
Let me walk you through making these perfectly spiced, soft pumpkin cookies that combine everything we love about snickerdoodles with fall flavors.
1. Start by taking your butter out of the fridge about an hour before baking. You want it soft enough that pressing it leaves an indent, but not so soft it’s melting or greasy.
2. While your butter softens, whisk together the flour, cream of tartar, baking soda, salt, and all your spices (cinnamon, ginger, nutmeg, and allspice) in a medium bowl. This ensures your spices distribute evenly through the dough later.
3. In a large bowl or stand mixer, cream together your softened butter and both sugars until the mixture looks light and fluffy – about 3-4 minutes. Don’t rush this step; you’ll see the color change to a lighter beige and the texture become almost cloud-like.
4. Add your pumpkin puree, egg, and vanilla to the butter mixture. Beat until everything’s well combined, scraping down the sides of the bowl as needed. The mixture might look a bit curdled – that’s totally normal with pumpkin cookies.
5. Gradually add your dry ingredients to the wet mixture, about a cup at a time. Mix just until you don’t see any more flour streaks. The dough will be pretty soft and slightly sticky – that’s exactly what we want.
6. Cover your bowl with plastic wrap and chill the dough for at least 2 hours. I know it’s tempting to skip this, but chilling helps the flour hydrate and prevents the cookies from spreading too much.
7. When you’re ready to bake, preheat your oven to 350°F and line two baking sheets with parchment paper. Mix your rolling sugar and cinnamon in a small bowl.
8. Scoop out dough using a rounded tablespoon (about 1.5 tablespoons per cookie). Roll into balls between your palms – if the dough is too sticky, dust your hands lightly with flour. Roll each ball in the cinnamon-sugar mixture until well coated.
9. Place the cookies on your prepared baking sheets, leaving about 2 inches between each one. They will spread a bit while baking.
10. Bake for 11-13 minutes, rotating your pan halfway through. Look for slightly puffed centers and edges that are just set but not browned. The tops will look soft and slightly crackled.
11. Let the cookies cool on the baking sheet for 5 minutes – they’ll be too soft to move right away. Then transfer them to a wire rack to cool completely. They’ll continue to set up as they cool.
These cookies will stay soft for days if stored in an airtight container. The pumpkin keeps them nice and moist, and the flavors actually get better after a day or two as the spices meld together.
🎃 Recipe Notes & Tips:
• Don’t use pumpkin pie filling – pure pumpkin puree only!
• Room temp eggs blend better – put them in warm water for 5 mins if you forgot
• No cream of tartar? Use 2 tsp lemon juice instead
• Cookies too flat? Chill dough longer or add 2-3 tbsp extra flour
• Use a cookie scoop if you have one – makes uniform sizes easy
• Dark baking sheets brown bottoms faster – watch your timing
• Skip the mixer and go by hand if you want – just needs more elbow grease
🍵 Serving Suggestions:
• Perfect with hot apple cider or chai tea
• Great alongside vanilla ice cream
• Match made in heaven with hot cocoa
• Morning coffee’s new best friend
🎉 Making It Work for Different Occasions:
• Bake sale: Package in clear bags with orange ribbon
• Fall parties: Stack on tiered plate with mini pumpkins
• Gift giving: Layer in mason jars with recipe attached
• Kids’ parties: Make them mini-sized (1 tbsp dough)
• Holiday cookie swap: Double batch – they’re always first to go
📦 Storage & Leftovers:
• Counter: 5 days in airtight container
• Freezer: Baked cookies last 3 months frozen
• Dough balls: Freeze raw & roll in sugar mix just before baking
• Gets softer each day – some folks love this!
• Refresh slightly stale cookies 10 secs in microwave
