Soft & Chewy Pumpkin Snickerdoodles
Soft and chewy Pumpkin Snickerdoodles made with pumpkin puree, cinnamon, and pumpkin pie spice. The perfect fall cookie with warm flavors, a buttery texture, and a crisp cinnamon sugar coating — ready in under an hour.
Few cookies capture the spirit of fall quite like these Pumpkin Snickerdoodles. They’re soft, chewy, and bursting with cozy spices that make every bite taste like a warm hug. With a blend of pumpkin puree, brown sugar, and cinnamon, these cookies have all the charm of a traditional snickerdoodle but with an autumn-inspired upgrade.
If you love the classic sugar-and-cinnamon combination, you’ll fall head over heels for this version. The pumpkin not only adds subtle flavor but also brings a beautiful softness to the texture — think melt-in-your-mouth chewy with a hint of spice. These are the kind of cookies that disappear quickly, whether you’re baking for a family gathering, gifting to friends, or enjoying a quiet night in with a cup of coffee.
This recipe is simple, cozy, and perfect for both novice bakers and seasoned cookie lovers. Let’s dive into how these Pumpkin Snickerdoodles come together — and why you’ll find yourself baking them all season long.
Why You’ll Love These Pumpkin Snickerdoodles
1. Perfectly soft and chewy:
The addition of pumpkin puree gives these cookies a moist, tender center without making them cakey. Each bite is melt-in-your-mouth delicious.
2. Warm, cozy flavor:
Pumpkin pie spice, cinnamon, and brown sugar create a deep, spiced sweetness that feels like fall in every bite.
3. Easy to make:
No complicated steps here — just simple ingredients, one bowl for the wet and dry ingredients, and a quick chill in the fridge before baking.
4. Ideal for any occasion:
Bake them for Thanksgiving dessert tables, cozy weekend treats, or as a sweet homemade gift wrapped in parchment and twine.
Ingredients (and Why They Matter)
Each ingredient in this recipe plays a key role in achieving the perfect texture and flavor balance.
1. All-Purpose Flour (1 ½ cups)
Flour gives the cookies their structure. Measuring it correctly is essential — spoon it into your measuring cup and level it off with a knife for accuracy. Too much flour will lead to dense cookies, while too little will make them spread too much.
Tip: For best results, use unbleached all-purpose flour for a slightly richer flavor.
2. Pumpkin Pie Spice (1 teaspoon)
Pumpkin pie spice is the heart of this recipe’s flavor profile. It’s a blend of cinnamon, nutmeg, ginger, and cloves — all of which bring warmth and depth to every bite.
Tip: You can make your own by combining 3 tablespoons cinnamon, 2 teaspoons nutmeg, 2 teaspoons ginger, 1 ½ teaspoons allspice, and 1 ½ teaspoons cloves.
3. Ground Cinnamon (½ teaspoon)
While pumpkin pie spice contains cinnamon, adding extra amplifies the familiar snickerdoodle flavor. It’s what makes the cookies smell irresistible as they bake.
4. Baking Soda (½ teaspoon)
Baking soda helps the cookies spread and puff slightly, giving them that signature crinkly top. It’s essential for the chewy texture.
5. Cream of Tartar (1 teaspoon)
A classic ingredient in snickerdoodles, cream of tartar adds a subtle tang that balances the sweetness. It also helps activate the baking soda, ensuring a light and chewy texture.
6. Salt (¼ teaspoon)
Salt enhances flavor and balances the sweetness from the sugars and pumpkin. Never skip it — even in dessert recipes, it makes a big difference.
7. Unsalted Butter (½ cup or 1 stick)
Softened butter adds richness and helps create a tender crumb. Using Kerrygold or another high-quality butter gives these cookies a deeper flavor.
Tip: Make sure your butter is softened to room temperature for easy creaming. Too cold, and it won’t mix evenly; too warm, and the dough may spread too much.
8. Granulated Sugar (½ cup)
White sugar gives the cookies their sweet base and helps with the chewy texture. It also contributes to that classic golden brown exterior.
9. Light Brown Sugar (¼ cup, packed)
Brown sugar adds moisture and a subtle molasses flavor that complements the pumpkin perfectly. The combination of white and brown sugar ensures a balanced sweetness.
10. Egg Yolk (1 large)
Using just the yolk instead of the whole egg creates a softer, denser texture. The yolk adds richness without making the cookies cakey.
11. Pure Vanilla Extract (1 teaspoon)
Vanilla enhances the warmth of the spices and ties all the flavors together. Always opt for pure vanilla extract rather than imitation for the best taste.
12. Pumpkin Puree (¼ cup)
Pumpkin puree is the star of the show. It adds subtle flavor, deep color, and moisture that keeps the cookies soft for days.
Tip: Use 100% pure pumpkin puree, not pumpkin pie filling (which contains added sugar and spices).
For the Cinnamon Sugar Coating:
Granulated Sugar (2 tablespoons)
Ground Cinnamon (1 teaspoon)
This coating is what gives snickerdoodles their signature crackly, cinnamon-sweet exterior. Rolling the dough balls in this mixture before baking adds flavor, texture, and that beautiful golden-brown finish.
Instructions
1. Whisk the dry ingredients.
In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt. This ensures that the leavening agents and spices are evenly distributed. Set aside.
2. Cream the butter and sugars.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together for 1–2 minutes, until light and fluffy. This process incorporates air, giving the cookies a softer texture.
3. Add the wet ingredients.
Mix in the egg yolk and vanilla extract until combined, then add the pumpkin puree. Scrape down the sides of the bowl as needed to make sure everything is evenly mixed.
4. Combine wet and dry ingredients.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing, as it can lead to tough cookies.
5. Chill the dough.
Cover the dough tightly with plastic wrap and refrigerate for 30 minutes. This helps firm up the butter and prevents the cookies from spreading too much while baking.
6. Preheat and prepare baking sheets.
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
7. Shape and coat the dough.
In a small bowl, whisk together 2 tablespoons sugar and 1 teaspoon cinnamon. Using a 1.5-tablespoon cookie scoop, roll the dough into balls and coat each one thoroughly in the cinnamon sugar mixture.
8. Bake.
Place the coated dough balls on the prepared baking sheets, leaving a little space between each. Bake for 10–13 minutes, until the cookies are set around the edges but still soft in the center.
9. Cool and enjoy.
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. They’ll firm up slightly as they cool but remain perfectly soft and chewy inside.
Baking Tips for the Perfect Pumpkin Snickerdoodles
1. Don’t skip chilling the dough.
Chilling helps the cookies maintain their shape while baking and enhances the flavor by allowing the spices to meld.
2. Use room-temperature ingredients.
Softened butter and room-temperature egg yolk ensure even mixing and a smoother dough.
3. Measure your flour correctly.
Spoon and level your flour rather than scooping it directly from the bag. Too much flour can make the cookies dry and dense.
4. Bake one sheet at a time.
This ensures even baking and consistent texture.
5. Let them rest.
The cookies will look slightly underbaked when you pull them out, but they’ll finish setting as they cool. This is the secret to keeping them soft and chewy.
Storage and Freezing Instructions
To Store:
Keep cookies in an airtight container at room temperature for up to 4 days. Add a small piece of bread to the container — it helps keep the cookies soft.
To Freeze (Dough):
Roll dough balls, coat them in cinnamon sugar, and freeze on a baking sheet. Once frozen, transfer to a zip-top bag. Bake directly from frozen, adding 1–2 minutes to the baking time.
To Freeze (Baked Cookies):
Once cooled, store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Why You Will Love This Recipe
Pumpkin Snickerdoodles are everything you want in a fall dessert — easy, cozy, and crowd-pleasing. They bring the nostalgia of classic snickerdoodles together with the flavor of pumpkin pie. The texture is soft and chewy, not cakey, with a perfectly spiced balance that warms you from the inside out.
This recipe doesn’t require fancy tools or special ingredients — just a few pantry staples and one seasonal favorite. Whether you’re baking for a holiday cookie exchange or your own afternoon treat, these cookies deliver comfort and joy with every bite.
Helpful Equipment
Mixing bowls (one medium, one large)
Hand or stand mixer
Measuring cups and spoons
Parchment-lined baking sheets
Cooling rack
1.5 tablespoon cookie scoop
Flavor Variations
1. Brown Butter Pumpkin Snickerdoodles:
Brown the butter before using for a deeper, nutty flavor. Let it cool slightly before creaming with the sugars.
2. Pumpkin Cream Cheese Snickerdoodles:
Add a cream cheese filling by scooping a small amount of sweetened cream cheese between two pieces of dough and sealing the edges before rolling in cinnamon sugar.
3. Glazed Pumpkin Snickerdoodles:
Drizzle cooled cookies with a simple vanilla glaze (1 cup powdered sugar + 1 tablespoon milk + ¼ teaspoon vanilla extract).
4. Maple Pumpkin Snickerdoodles:
Add ½ teaspoon maple extract to the dough for a subtle maple flavor that complements the pumpkin beautifully.
FAQ
Can I make these cookies without cream of tartar?
You can substitute with ½ teaspoon lemon juice or white vinegar, but cream of tartar provides that signature tang and chewy texture, so the flavor may vary slightly.
Can I double the recipe?
Yes, this recipe doubles easily! Just be sure to chill the dough as directed and bake in batches.
Do I need to blot the pumpkin puree?
If your pumpkin puree is very wet, you can blot it lightly with paper towels to prevent overly soft dough.
Pumpkin Snickerdoodles
Soft and chewy Pumpkin Snickerdoodles made with pumpkin puree, cinnamon, and pumpkin pie spice. The perfect fall cookie with warm flavors, a buttery texture, and a crisp cinnamon sugar coating — ready in under an hour.
Ingredients
- Dry Ingredients:
- 1 ½ cups all-purpose flour, spooned & leveled
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- Wet Ingredients:
- ½ cup unsalted butter, softened (1 stick / 115g)
- ½ cup granulated sugar (100g)
- ¼ cup packed light brown sugar (50g)
- 1 large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup pumpkin puree (60g)
- Cinnamon Sugar Coating:
- 2 tablespoons granulated sugar (25g)
- 1 teaspoon ground cinnamon
Instructions
- Combine dry ingredients: In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt. Set aside.
- Cream butter and sugars: In a large bowl using an electric mixer, beat butter, granulated sugar, and brown sugar for 1–2 minutes until light and fluffy.
- Add wet ingredients: Mix in the egg yolk and vanilla extract. Add pumpkin puree and mix until smooth, scraping the sides of the bowl as needed.
- Combine and chill: Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.
- Preheat and prepare: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
- Shape and coat: In a small bowl, mix sugar and cinnamon for coating. Use a 1.5-tablespoon cookie scoop to form dough balls, then roll each one in the cinnamon sugar mixture.
- Bake: Place dough balls on baking sheets, spacing about 2 inches apart. Bake for 10–13 minutes or until the edges are set but the centers are soft.
- Cool: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
If you’re craving something cozy and irresistible, these Pumpkin Snickerdoodles are your new go-to cookie for fall. Soft, chewy, and perfectly spiced — they’ll make your kitchen smell incredible and your taste buds happy.
Try baking a batch this weekend and share them with family or friends. For more easy, comforting recipes like this one, visit CookSnapBake.com and subscribe to get weekly recipes straight to your inbox.
Soft and chewy Pumpkin Snickerdoodles made with pumpkin puree, cinnamon, and pumpkin pie spice. The perfect fall cookie with warm flavors, a buttery texture, and a crisp cinnamon sugar coating — ready in under an hour.