Pumpkin Snickerdoodles Recipe that actually keeps the edges lightly crisp and the centers soft and chewy? I’ve baked this batch more times than I can count, and the cinnamon-sugar sparkle never gets old. You get classic snickerdoodle tang, cozy pumpkin spice, and a texture that lands right between soft and chewy.
Homemade Pumpkin Snickerdoodles Recipe
I wanted a pumpkin cookie that didn’t puff up like a muffin, so I built this recipe to stay chewy. Cream of tartar brings that signature snickerdoodle tang while pumpkin adds moisture and color. I blot the pumpkin so the dough doesn’t turn cakey, and I chill it to set the structure. You get crinkles, cinnamon-sugar crunch, and big fall flavor in every bite.
I also love how this dough handles make-ahead baking. I roll the balls, freeze them, and bake off a few whenever the craving hits. The aroma turns any Tuesday into a tiny holiday. If you bake for friends or neighbors, this cookie brings easy wins.
Ingredients You’ll Need
Dough
- 2 3/4 cups (330 g) all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves (optional)
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (110 g) light brown sugar, packed
- 1/2 cup (120 g) pumpkin puree, blotted
- 1 large egg yolk
- 2 teaspoons vanilla extract
Cinnamon-Sugar Coating
- 1/3 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- Pinch ground ginger (optional)
Equipment
- Two light-colored sheet pans
- Parchment paper
- 1.5-tablespoon cookie scoop (or similar)
- Cooling rack
Yield and Time
- Yield: About 24 cookies
- Prep: 20 minutes active
- Chill: 30–60 minutes
- Bake: 10–12 minutes per tray
How to Make Pumpkin Snickerdoodles
- Blot the pumpkin: Spoon pumpkin onto a few layers of paper towel, fold more towels over the top, and press gently. Remove excess liquid until you get a thicker, paste-like texture.
- Mix the dry ingredients: Whisk flour, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
- Cream the butter and sugars: Beat softened butter with granulated and brown sugars until creamy and slightly fluffy, about 2–3 minutes.
- Add wet ingredients: Mix in the blotted pumpkin, egg yolk, and vanilla until smooth. Scrape the bowl so everything combines evenly.
- Bring it together: Add the dry ingredients and mix on low just until the dough comes together. Stop when no dry streaks remain.
- Chill the dough: Cover the bowl and chill for 30–60 minutes until the dough firms up and scoops cleanly.
- Preheat and prep: Heat the oven to 350°F (177°C). Line sheet pans with parchment. Stir sugar, cinnamon, and ginger for the coating in a shallow bowl.
- Scoop and roll: Scoop 1.5-tablespoon mounds, roll them into balls, then coat them generously in the cinnamon sugar.
- Bake: Arrange 2 inches apart and bake for 10–12 minutes. Look for set edges and soft centers with light cracks.
- Finish: Let cookies rest on the pan for 5 minutes, then move them to a rack. The centers firm up as they cool.
Substitutions & Variations
- Brown butter: Brown the butter, cool it to room temp, and use it in place of regular butter for nutty depth.
- Egg-free: Skip the yolk and add 1 tablespoon milk if the dough feels stiff.
- Dairy-free: Use a good plant-based butter stick (not spread) and check labels on sugar.
- Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum and chill the dough a bit longer.
- Chai spice: Swap the cinnamon in the dough for a chai blend. Keep the cinnamon sugar on the outside.
- White chocolate or toffee: Fold in 1 cup chips or toffee bits for extra texture.
- Cream cheese centers: Wrap dough around a teaspoon of lightly sweetened, chilled cream cheese for a stuffed version.
Expert Baking Tips
- Weigh your flour: I use 330 g for spot-on texture every time.
- Use light-colored pans: Dark pans brown the bottoms too fast.
- Press gently: Tap the tops with two fingers right before baking if you want wider, crinklier cookies.
- Aim for underbaked: Pull them when the centers still look soft; they finish on the pan.
- Skip silicone mats: Parchment encourages better edges and even spread.
Serving
I love these with hot coffee or a chai latte because the spices play so well together. I also make ice cream sandwiches with vanilla or salted caramel ice cream. For a cozy dessert board, I mix these with apple slices, sharp cheddar, and candied pecans. If you want a little extra drama, drizzle warm cookies with a light maple glaze.
Make-Ahead and Storage Tips
I bake big batches of pumpkin snickerdoodles because they store and freeze like a dream, and everyone raids the cookie jar anyway.
Make-Ahead: Chill the dough for up to 48 hours, or scoop and roll the balls, then freeze on a sheet pan. Move frozen dough balls to a zip-top bag and freeze for up to 3 months; bake from frozen and add 1–2 minutes.
To Store at Room Temp: Keep cooled cookies in an airtight container for up to 4 days with a slice of bread to maintain softness.
Freezing: Freeze baked cookies in a single layer, then bag them for up to 3 months. Separate layers with parchment to prevent sticking.
To Reheat: Warm cookies in a 300°F oven for 3–5 minutes, in an air fryer at 300°F for 2–3 minutes, or microwave in 10–15 second bursts until soft and fragrant.
Pumpkin Snickerdoodles
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in pumpkin puree, egg, and vanilla extract until combined.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- In a small bowl, combine sugar and cinnamon for coating.
- Shape dough into 1.5-inch balls, then roll each ball in cinnamon sugar mixture.
- Place on baking sheets about 2 inches apart.
- Bake for 10 minutes or until edges are set and tops look dry.
- Cool on baking sheets for 5 minutes then transfer to wire racks to cool completely.