Why You’ll Love This Recipe

Pumpkin Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, combining the warmth of pumpkin spice with the familiar flavor profile of the traditional treat. These cookies are soft, chewy, and wonderfully spiced with cinnamon and pumpkin pie spice, making them a fall favorite. They are simple to make and absolutely irresistible, perfect for cookie trays, Halloween parties, or cozy moments at home.

Ingredients

½ cup salted butter, slightly softened
1 ½ cups sugar
1 egg
½ cup pumpkin puree
3 cups all-purpose flour
1 teaspoon cream of tartar
1 ½ teaspoons baking soda
1 ½ teaspoons pumpkin pie spice
2 tablespoons cinnamon (for coating)
2 tablespoons sugar (for coating)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C).
In a stand mixer, combine the softened butter, sugar, pumpkin puree, and egg. Mix until smooth.
Add in the flour, cream of tartar, baking soda, and pumpkin pie spice. Mix until a dough forms.
In a small bowl, combine cinnamon and sugar for the coating.
Roll the dough into golf ball-sized balls, then coat them evenly in the cinnamon-sugar mixture.
Place the dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the cookies are golden brown around the edges.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and Timing

This recipe yields about 24 cookies.

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

White Chocolate Chips: Add 1 cup of white chocolate chips to the dough for a creamy twist.
Cream Cheese Frosting: Frost the cookies with a layer of cream cheese frosting for a richer, more indulgent treat.
Spicy: For more spice, increase the amount of pumpkin pie spice or add a pinch of cayenne pepper.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 3-4 days. You can freeze the dough by rolling it into balls, coating them in cinnamon sugar, and placing them in an airtight container for up to 3 months. Bake from frozen, adding a minute or two to the cooking time.

FAQs

Can I use fresh pumpkin puree?

Canned pumpkin puree works best for this recipe as homemade puree can be more watery, affecting the texture.

How can I prevent the dough from getting too sticky?

If the dough is sticky, lightly wet your hands before rolling the balls to prevent sticking.

Can I make these cookies without cream of tartar?

You can omit the cream of tartar, but it contributes to the soft texture of the cookies. Using baking powder as a substitute may change the texture slightly.

How do I know when the cookies are done baking?

The cookies should be golden brown around the edges but still soft in the center when done.

Can I add other spices?

Yes! You can adjust the spices, adding more cinnamon or nutmeg, depending on your preference.

Can I freeze the baked cookies?

Yes, baked cookies can be stored in the freezer for up to 3 months. Let them cool completely before freezing.

Can I make these gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

What’s the best way to store these cookies?

Store in an airtight container at room temperature for up to 4 days for the best freshness.

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling has added spices and sugar, which will alter the flavor and texture of the cookies.

Can I double the recipe?

Absolutely! This recipe can easily be doubled if you’re making a large batch for a party or holiday.

Conclusion

These Soft Pumpkin Snickerdoodles are a must-try fall treat that combines the classic snickerdoodle flavor with the warmth of pumpkin and spices. They’re soft, chewy, and perfectly spiced—ideal for fall baking. Whether you’re sharing them at a get-together or enjoying them with a cup of coffee, these cookies are sure to become a seasonal favorite.

Soft Pumpkin Snickerdoodles

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These soft and chewy Pumpkin Snickerdoodles are a delightful fall treat, made with pumpkin puree and warm pumpkin pie spice. A twist on the classic snickerdoodle, these cookies are perfect for the season and are sure to become a family favorite.

Author: Emily
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies
Category: Category: Cookies, Desserts
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

In a stand mixer, combine butter, sugar, pumpkin puree, and egg. Mix until smooth.
Add flour, baking soda, salt, and pumpkin pie spice. Mix until a dough forms.
Roll dough into golf ball-sized balls and coat in cinnamon sugar.
Place dough balls on a parchment-lined baking sheet.
Bake at 350°F for 8-10 minutes. Let cool.

Notes

Use canned pumpkin puree for the best texture.
If dough is sticky, wet your hands when rolling the dough balls.