If you love soft, chewy cookies with warm pumpkin spice flavor, add these Pumpkin Snickerdoodle Cookies to your fall baking list. They’re tender in the center, lightly caramelized around the edges, and coated in cinnamon sugar for that classic snickerdoodle finish.
I first made these cookies while experimenting with new recipes at a bakery, and they quickly became one of our most-requested fall treats. Customers loved the combination of pumpkin, cinnamon, and brown sugar—and I loved that they were simple enough to make in a busy bakery kitchen.
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The secret to these pumpkin snickerdoodles is using plain canned pumpkin puree rather than pumpkin pie filling. The pumpkin adds moisture and a soft texture, while the cinnamon-sugar coating gives the outside a deliciously spiced finish.
They’re easy enough for a weekend baking project, make a great Thanksgiving or Halloween dessert, and freeze well when you want to get a head start on holiday baking. Below, I’ll walk you through the ingredients, baking tips, storage instructions, and the most common problems to avoid so you can get soft, flavorful pumpkin snickerdoodles every time.
Why You’ll Love These Pumpkin Snickerdoodles
These pumpkin snickerdoodles combine everything that’s good about a classic fall cookie with the warm flavor of pumpkin spice. They’re soft, tender, and coated in cinnamon sugar for a lightly crisp, flavorful exterior.
Here’s what makes them worth adding to your fall baking list:
- Soft and chewy: Pumpkin adds moisture to the dough, giving the cookies a tender texture.
- Full of fall flavor: Pumpkin, warm spices, brown sugar, and cinnamon sugar create a cozy combination.
- Easy to make: You don’t need complicated techniques or hard-to-find ingredients.
- Perfect for sharing: They’re great for fall parties, bake sales, Thanksgiving gatherings, or an afternoon treat with coffee.
- Freezer-friendly: Make them ahead of time and freeze them for later.
They also have a bit of history behind them. These cookies were originally made in a bakery, where they became a popular fall favorite—so they’re just as suitable for sharing as they are for a quiet afternoon at home.
What Makes These Cookies Different From Traditional Snickerdoodles?
Traditional snickerdoodles are known for their soft, slightly tangy texture and signature cinnamon-sugar coating. Pumpkin snickerdoodles keep that familiar coating but add pumpkin and warm fall spices for a distinctly seasonal flavor.
Plus, pumpkin adds moisture to the dough, which can make these cookies softer and more tender than a traditional snickerdoodle. Pumpkin also adds a subtle earthy sweetness that pairs especially well with cinnamon, brown sugar, and pumpkin spice.
They’re a great choice if you love traditional snickerdoodles but want something that feels a little more special for fall baking season.
Ingredients You’ll Need
These pumpkin snickerdoodles use simple baking ingredients, but each one plays an important role in the final texture and flavor. Before you start, make sure your butter is softened and that you’re using plain pumpkin puree, not pumpkin pie filling.
For the Pumpkin Snickerdoodle Cookies
- Butter: Softened butter helps the sugars cream properly and gives the cookies a tender texture. Let it soften at room temperature rather than melting it.
- Granulated sugar: Adds sweetness and helps create the classic cookie texture.
- Brown sugar: Adds moisture and a deeper caramel-like flavor that pairs especially well with pumpkin.
- Pumpkin puree: Gives the cookies their pumpkin flavor and soft, tender texture. Use plain canned pumpkin puree.
- Vanilla extract: A small amount rounds out the pumpkin and warm spices.
- All-purpose flour: Provides the structure for the cookies. Measure it carefully so you don’t accidentally add too much.
- Cream of tartar: A traditional snickerdoodle ingredient that contributes to the characteristic flavor and texture.
- Baking soda: Helps the cookies rise and spread as they bake.
- Pumpkin pie spice, Cinnamon & Nutmeg: Adds the familiar combination of warm spices that makes these cookies taste unmistakably like fall.
- Salt: Balances the sweetness and brings out the other flavors.
For the Cinnamon-Sugar Coating
Roll the dough in a simple mixture of granulated sugar and cinnamon before baking. This gives the cookies their signature snickerdoodle finish and adds a lightly crisp, warmly spiced exterior.
Pay particular attention to one ingredient: the pumpkin. Canned pumpkin puree can vary slightly in moisture from brand to brand, so don’t add extra pumpkin just because you love the flavor. The amount called for in the recipe balances the flour and other ingredients to produce the intended cookie texture.
Printable Pumpkin Snickerdoodle Cookies Recipe Card
Ingredients
Cookies
- 1 cup Butter, softened
- ¾ cup Granulated Sugar
- ½ cup Brown Sugar
- 2 tsp Vanilla Extract
- ½ cup Pumpkin Puree
- 2 ¾ cup Flour
- 1½ tsp Cream of Tartar
- 1 tsp Baking Soda
- 1 tsp Pumpkin Pie Spice
- 1 tsp Cinnamon
- ¾ tsp Salt
- ½ tsp Nutmeg
Cinnamon Sugar Topping
- ¼ cup Sugar
- ½ tbsp Cinnamon
Instructions
- Preheat oven to 375℉. Lightly grease a cookie sheet or line it with parchment paper and set aside.
- In the bowl of a stand mixer, cream the butter and both sugars together (about 3-4 minutes on medium-high), or until it is lighter in color and fluffy.
- Add the vanilla extract and pumpkin and mix well.
- In a medium bowl, whisk the flour, cream of tartar, and spices. Add them to the mixer and mix on low just until combined and no streaks of flour remain.
- In a small bowl, combine the cinnamon and sugar for the topping until combined.
- Scoop the cookie dough by the heaping tablespoonful and roll the dough into balls. Roll each dough ball of cookie in the cinnamon-sugar mixture and place the cookie balls on the prepared baking sheet.
- Bake for 9-10 minutes. Let the cookies sit on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely. (They will be very soft when they are right out of the oven).
Pumpkin Puree vs. Pumpkin Pie Filling
If you’ve never baked with canned pumpkin before, the cans on the grocery store shelf can be confusing. For these pumpkin snickerdoodles, you want plain pumpkin puree, sometimes labeled “100% pure pumpkin.”
Pumpkin puree contains cooked pumpkin without the added sugar and spices found in pumpkin pie filling. That’s important because this recipe already contains sugar and pumpkin pie spice. Using pie filling would add extra sweetness and spices that can change the flavor and potentially affect the cookies’ texture.
When you’re shopping, look for:
- Pumpkin puree/100% pure pumpkin: This is the one you want.
- Pumpkin pie filling: Don’t use this as a direct substitute.
It’s also worth checking the label rather than relying on color or packaging alone. The cans can look very similar, especially during the busy fall baking season.
Tip: If you have leftover pumpkin puree after making these cookies, portion it into small amounts and freeze it for another pumpkin recipe rather than opening another can later, or use it to make one of our many favorite pumpkin dessert recipes.
Tips for Soft, Chewy Pumpkin Snickerdoodles
The best pumpkin snickerdoodles should be soft and tender in the center without becoming dry or overly cakey. Because pumpkin adds a lot of moisture to cookie dough, a few small details can make a big difference.
1. Start with softened, not melted, butter
Your butter should be soft enough to mix easily but still hold its shape. Melted butter can change how the cookies spread and can give you a different texture than intended.
2. Measure your flour carefully
Too much flour is one of the easiest ways to end up with dry, dense cookies. If you’re using measuring cups, spoon the flour into the cup and level it off rather than scooping directly from the bag or container.
3. Don’t overmix the dough
Once the flour has been incorporated, mix only until you no longer see streaks of dry flour. Overmixing can make the cookie tougher.
4. Don’t overbake them
This is especially important with pumpkin cookies. They may still look slightly soft in the middle when they’re ready to come out of the oven. They’ll continue to set as they cool on the baking sheet.
5. Give the cookies room on the baking sheet
Leave enough space between dough balls for the cookies to spread without running into each other. Crowding the pan can also make it harder for the cookies to bake evenly.
6. Let them cool before judging the texture
Fresh from the oven, the centers will be very soft. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack. As they cool, they’ll become easier to handle while retaining a soft, chewy center.
Finally, remember that pumpkin snickerdoodles aren’t supposed to have exactly the same texture as a traditional snickerdoodle. The pumpkin adds moisture, so these cookies naturally have a softer, more tender bite.
Can You Make the Dough Ahead of Time?
You can make the pumpkin snickerdoodle dough ahead of time and keep it covered in the refrigerator until you’re ready to bake. If the dough feels soft, chilling it can also make it easier to scoop and roll in the cinnamon-sugar mixture.
For longer storage, scoop the dough into individual portions and freeze them in a single layer until firm, then transfer to a freezer-safe bag or container. When you’re ready to bake, roll the portions in cinnamon sugar and bake as directed, adding a little extra time if needed.
How to Tell When Pumpkin Snickerdoodles Are Done
Pumpkin snickerdoodles can be a little tricky to judge because they should stay soft and chewy in the center. Don’t wait until they look completely firm or deeply browned, or they may end up dry once they cool.
Look for these signs:
- The edges look set: The outside should look firm enough to hold its shape, while the center can still look slightly soft.
- The tops are puffed: Freshly baked pumpkin snickerdoodles will usually have a soft, slightly puffy appearance.
- The bottoms are lightly golden: You want some color underneath, but they shouldn’t be dark brown.
- The centers are still soft: The cookies will continue cooking from the baking sheet’s residual heat after you remove them from the oven.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. They’ll firm up as they cool while keeping that soft, tender texture.
Storage & Freezer Tips
Pumpkin snickerdoodles are a great make-ahead cookie, so you don’t have to bake them the same day you plan to serve them. Once the cookies have cooled completely, store them in an airtight container at room temperature for 3-4 days. Place parchment paper between layers if you’re stacking them to help protect the cinnamon-sugar coating.
For longer storage, you can freeze the baked cookies. Let them cool completely, then arrange them in a freezer-safe container or bag with parchment between layers and store them for up to 3 months. Thaw them at room temperature before serving.
You can also freeze the unbaked cookie dough if you want freshly baked cookies later. Scoop the dough into individual portions and freeze them in a single layer before transferring them to a freezer-safe bag (try these reusable bags!) or container. When you’re ready to bake, follow the recipe’s baking instructions and check the cookies for doneness as they bake.
For the best texture and flavor, use properly sealed containers or freezer bags to protect the cookies from drying out or absorbing freezer odors.
Frequently Asked Questions
Have a question about making, baking, or storing these pumpkin snickerdoodles? Here are some of the most common questions that come up while making the recipe, along with a few simple tips to help you get the best results. If you have more questions or comments, write to us below.
Why did my cookies spread too much?
Cookies that spread too much can happen if the butter is too warm or melted, you use too little flour, or the dough isn’t chilled enough. Make sure your butter is softened, not melted; measure the flour carefully; and consider chilling the dough if it feels particularly soft.
Can I use pumpkin pie filling?
Plain canned pumpkin puree is the best choice for this recipe. Pumpkin pie filling already contains added sugar and spices, which can change both the flavor and texture of the finished cookies.
Do pumpkin snickerdoodles need to be refrigerated?
Once baked, you can store these cookies in an airtight container at room temperature rather than refrigerating them. Keeping them properly covered helps prevent them from drying out and keeps them soft and fresh.
Why didn’t the cinnamon sugar stick?
The cinnamon-sugar coating adheres best when the dough has the right consistency and isn’t overly wet or sticky. Scoop the dough and roll it thoroughly in the cinnamon-sugar mixture just before placing it on the baking sheet.
All the Fall Feels
These pumpkin snickerdoodle cookies are an easy way to bring warm pumpkin spice flavor to your fall baking. With their soft centers, cinnamon-sugar coating, and simple ingredients, they’re perfect for sharing at Thanksgiving, bringing to a fall gathering, or enjoying with a cup of coffee at home.
Whether you’re making them for the first time or adding them to your holiday baking tradition, watch the cookies as they bake and don’t overbake them. Let them cool for a few minutes before transferring them to a rack, then enjoy them while they’re soft, warm, and full of fall flavor.
More Pumpkin and Fall Cookie Recipes
For more fall flavors, try out some of our many favorite cookie recipes, starting with the ones linked below!
Did You Make These Pumpkin Snickerdoodles?
Ready to bake? Grab the recipe below, make a batch of these pumpkin snickerdoodles, tell us what you love about it in the comments, and don’t forget to save it for your next fall baking day!
