Pumpkin Snickerdoodle Cookies—Soft, Chewy, and Spiced Just Right
Pumpkin Snickerdoodle Cookies are the ultimate autumn upgrade to a classic. They’re soft and chewy like traditional snickerdoodles, but with the warm flavor of pumpkin and spices folded right into the dough. Rolled in a cinnamon-sugar mixture before baking, each cookie develops a crisp edge with a tender, melt-in-your-mouth center. These cookies bring the perfect balance of sweetness, spice, and pumpkin goodness—and they smell absolutely divine while baking. Whether you’re making them for a cozy afternoon treat, holiday dessert table, or just because you love everything pumpkin, these cookies never disappoint.
Why You’ll Fall for These Cookies
They combine the nostalgic chew of snickerdoodles with the bold flavor of pumpkin spice, without being too cakey. The cream of tartar adds that signature snickerdoodle tang, while the pumpkin puree keeps them soft for days. Best of all, you don’t need to chill the dough for hours—just mix, roll, and bake. These cookies are pretty enough for gifting and cozy enough for a night in with a blanket and warm drink.
Ingredients
For the Dough
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ⅓ cup brown sugar
• ¼ cup pumpkin purée (blotted with a paper towel to remove excess moisture)
• 1 tsp vanilla extract
• 1½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp cream of tartar
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
For the Cinnamon Sugar Coating
• ¼ cup granulated sugar
• 1 tsp cinnamon
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the pumpkin purée and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
- Add dry ingredients to the wet mixture and stir until just combined.
- In a small bowl, mix the cinnamon and sugar for the coating.
- Scoop tablespoon-sized portions of dough and roll into balls.
- Roll each dough ball in the cinnamon sugar mixture until fully coated.
- Place on the prepared baking sheet about 2 inches apart and gently flatten the tops slightly.
- Bake for 10–12 minutes or until the edges are set and the centers look just slightly underdone.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for the Best Texture
Make sure to blot your pumpkin purée to prevent cakey cookies—just press it between paper towels for a minute or two. Don’t overbake—the cookies should still be soft in the center when you pull them out. Want extra chew? Add 1 tablespoon of cornstarch to the dry ingredients. Let the cookies cool fully for the flavors to settle and deepen.
Optional Add-Ins
Mix white chocolate chips into the dough for a creamy twist. Add a pinch of ground cloves or allspice for a spicier profile. Top cookies with a cinnamon glaze or powdered sugar drizzle for extra sweetness. Press a mini marshmallow into the center right before baking for a gooey fall surprise.
Storage
Store Pumpkin Snickerdoodle Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months. Let them thaw at room temp or warm in the microwave for 10 seconds before serving.
Final Thoughts
Pumpkin Snickerdoodle Cookies are soft, spiced, and sweet in all the right ways. With a chewy center, crisp cinnamon sugar edge, and irresistible fall flavor, they’re a seasonal favorite that’s as easy to bake as they are to love.
Stick around—every visit tastes better than the last at The Buttered Bliss.
