Tired of bland, forgettable fall desserts that leave your taste buds wanting more? The annual pumpkin spice season comes and goes, but few treats truly capture the essence of autumn like these Snickerdoodle Pumpkin Cookies. These cookies deliver the perfect balance of warm spices, pumpkin richness, and that signature snickerdoodle crackle top that melts in your mouth with every bite.
Hi, I’m Ethan Miller, the heart behind Foodydish! As someone who’s tested dozens of pumpkin cookie recipes over the years, I’ve perfected this blend of two beloved classics. When the leaves start changing, my kitchen becomes a laboratory for fall flavors, and these cookies consistently earn the most requests from family and friends.
In this recipe guide, I’ll walk you through selecting the perfect pumpkin, mastering the spice blend, achieving that perfect cookie texture, and answering all your baking questions. By the end, you’ll have a new fall favorite that’ll become your signature seasonal treat!
Why These Snickerdoodle Pumpkin Cookies Work
- Uses simple pantry ingredients with real pumpkin purée
- Comes together in under 30 minutes of active preparation
- Perfect for fall gatherings, bake sales, or cozy afternoon treats
- Combines two beloved cookie classics into one irresistible treat
- Stays soft and chewy for days (if they last that long!)
Choosing the Right Pumpkin for Snickerdoodle Pumpkin Cookies
Best Pumpkin Options for This Recipe
Sugar pumpkins (also called pie pumpkins) are ideal for these Snickerdoodle Pumpkin Cookies because they have dense, sweet flesh with less moisture than carving pumpkins. If making homemade purée, these small, round pumpkins will provide the richest flavor.
Buying Tips
Look for canned pumpkin purée (not pumpkin pie filling) for convenience and consistent results. If choosing fresh, select pumpkins that feel heavy for their size with no soft spots. The stem should be intact and firm.
Substitutions
Don’t have pumpkin? Butternut squash purée works wonderfully as a 1:1 replacement. Sweet potato purée can also be used with slight adjustments to the spice levels (increase cinnamon by ¼ teaspoon).
Ingredients & Prep for Snickerdoodle Pumpkin Cookies
Cookie Dough Essentials
- Pumpkin Preparation: Drain excess moisture from your pumpkin purée by blotting with paper towels for a better cookie texture
- Room Temperature Ingredients: Allow butter and eggs to come to room temperature for proper incorporation
- Spice Mixing: Combine spices separately before adding to ensure even distribution throughout the dough
Ingredients List
For the cookie dough:
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ¾ cup pumpkin purée (not pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
For the cinnamon-sugar coating:
- ⅓ cup granulated sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Pantry Staples
Make sure your spice cabinet is stocked with fresh cinnamon, nutmeg, ginger, and cloves (or pre-mixed pumpkin pie spice). Using spices purchased within the last six months will ensure the most vibrant flavor in your Snickerdoodle Pumpkin Cookies.
Step-by-Step Snickerdoodle Pumpkin Cookie Instructions
Pre-Cooking Prep for Snickerdoodle Pumpkin Cookies
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper
- In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice
- In a small bowl, mix cinnamon-sugar coating ingredients and set aside
- Blot excess moisture from pumpkin purée with paper towels
Mixing the Snickerdoodle Pumpkin Cookie Dough
- In a large bowl, cream butter and both sugars until light and fluffy (about 3 minutes)
- Add pumpkin purée, egg, and vanilla, beating until well combined
- Gradually add dry ingredients, mixing just until incorporated
- Refrigerate dough for 30 minutes to firm up (this is crucial for proper texture)
Baking Snickerdoodle Pumpkin Cookies
- Scoop chilled dough using a 1½-tablespoon cookie scoop
- Roll each ball in the cinnamon-sugar mixture until completely coated
- Place on prepared baking sheets, 2 inches apart
- Bake for 10-12 minutes, until edges are set but centers remain soft
Cooling Snickerdoodle Pumpkin Cookies
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. The cookies will continue to set as they cool, achieving that perfect soft-centered, slightly crisp-edged texture that makes snickerdoodles so irresistible.
Pro Tips for Perfect Snickerdoodle Pumpkin Cookies
Avoiding Cakey Snickerdoodle Pumpkin Cookies
- Blot excess moisture from pumpkin purée to prevent overly soft cookies
- Don’t overmix the dough after adding flour to avoid developing gluten
- Chill the dough for at least 30 minutes (or up to overnight) for best texture
- Remove cookies from the oven when centers still look slightly underdone
Tool Recommendations
- Cookie scoop for uniform sizing
- Silicone baking mats or parchment paper for even baking
- Cooling racks for proper air circulation
- Light-colored baking sheets to prevent over-browning
Storage & Freezing
Store cooled cookies in an airtight container with a slice of bread to maintain moisture. They’ll stay fresh at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months or freeze cookie dough balls (before rolling in cinnamon sugar) for quick baking anytime.
Looking for more fall inspiration? Check out my Pinterest page at pinterest where I share dozens of seasonal recipes that will make your autumn deliciously memorable!
Flavor Variations for Snickerdoodle Pumpkin Cookies
Spice Upgrades
Add ¼ teaspoon of cardamom or ⅛ teaspoon of ground cloves to the dough for a more complex spice profile. For a warming kick, incorporate ¼ teaspoon of ground ginger or a pinch of black pepper.
Add-In Options
Mix in white chocolate chips, chopped pecans, or dried cranberries for texture and flavor contrast. Start with ½ cup of add-ins and adjust to your preference.
Frosting and Glaze Ideas
Try a maple cream cheese frosting, brown butter glaze, or simple vanilla icing for an extra special treat. These transformations make the cookies suitable for dessert platters or holiday gifting.
| Variation | Add to Dough | Add to Coating | Best Paired With |
|---|---|---|---|
| Maple Pecan | 1 tsp maple extract + ½ cup chopped pecans | 1 tbsp maple sugar | Cream cheese frosting |
| Chocolate Spice | ½ cup mini chocolate chips | 1 tbsp cocoa powder | Orange zest garnish |
| Chai Spiced | ¼ tsp cardamom + ¼ tsp ginger | Pinch of black pepper | Vanilla glaze |
| Cranberry Orange | ½ cup dried cranberries | 1 tsp orange zest | White chocolate drizzle |
Serving Suggestions for Snickerdoodle Pumpkin Cookies
These Snickerdoodle Pumpkin Cookies are delicious on their own, but become extraordinary when paired thoughtfully:
- Serve alongside spiced apple cider or a pumpkin spice latte for the ultimate fall experience
- Create mini ice cream sandwiches using vanilla bean or cinnamon ice cream
- Include on autumn dessert boards with apple slices, cheese, and honey
- Package in decorative containers with ribbon for heartfelt homemade gifts
FAQs About Snickerdoodle Pumpkin Cookies
Can I use homemade pumpkin purée?
Yes! Homemade purée works beautifully, but be sure to strain it through cheesecloth to remove excess moisture. Your homemade purée may be more watery than store-bought, so additional blotting might be necessary.
Why did my cookies spread too much?
This typically happens when the dough is too warm or the butter was too soft. Always chill your dough for at least 30 minutes before baking, and make sure your baking sheets are cool between batches.
Can I make these cookies ahead of time?
Absolutely! The dough can be made up to 3 days in advance and kept refrigerated. You can also freeze shaped cookie dough balls for up to 3 months. Just roll in cinnamon sugar right before baking (you may need to add 1-2 minutes to the baking time if baking from frozen).
Are these cookies soft or crispy?
These Snickerdoodle Pumpkin Cookies have the best of both worlds: slightly crisp edges with soft, chewy centers. The pumpkin keeps them tender while the classic snickerdoodle coating provides a gentle crispness.
Conclusion
Fall baking reaches its pinnacle with these Snickerdoodle Pumpkin Cookies. They capture everything we love about autumn warm spices, cozy vibes, and pumpkin goodness in one irresistible, shareable treat. The combination of classic snickerdoodle texture with pumpkin flavor creates something truly special that stands out in a season full of pumpkin offerings.
Don’t just take my word for it join the thousands of home bakers who’ve made these cookies their go-to fall recipe! They’re perfect for after-school snacks, holiday cookie exchanges, or simply enjoying with a warm drink as the leaves fall outside your window.
Print
Snickerdoodle Pumpkin Cookies: Best Fall Baking Treat Ever!
- Total Time: 27 mins
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Snickerdoodle Pumpkin Cookies are soft, chewy, and full of fall flavor combining warm cinnamon sugar with rich pumpkin for a cozy seasonal twist on the classic snickerdoodle.
Ingredients
2 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup pumpkin purée
1 large egg
2 tsp vanilla extract
Cinnamon Sugar Coating:
1/4 cup granulated sugar
1 1/2 tsp cinnamon
Instructions
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
4. Mix in pumpkin purée, egg, and vanilla until smooth.
5. Gradually add dry ingredients and mix until combined.
6. In a small bowl, mix cinnamon and sugar for coating.
7. Scoop tablespoon-sized dough balls and roll in the cinnamon sugar mixture.
8. Place cookies on prepared baking sheets, spacing 2 inches apart.
9. Bake 10–12 minutes, or until edges are set and centers look soft.
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra chewy cookies, chill the dough for 30 minutes before baking.
Add a cream cheese drizzle for a bakery-style touch.
Store in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin cookies, snickerdoodle pumpkin cookies, fall dessert, cinnamon sugar cookies