There’s something about fall that makes cookies taste even better, especially when they’re filled with cozy spices and a hint of pumpkin. These pumpkin snickerdoodles are soft, chewy, and coated in a sweet cinnamon sugar crust that makes every bite melt in your mouth. Unlike many pumpkin cookies that turn out cakey, this recipe has just the right balance of pumpkin and spice to give you that classic snickerdoodle chew while still delivering all the flavors of autumn.
Perfect for cozy afternoons, holiday cookie swaps, or just because you’re craving something warm and sweet, these cookies are bound to become a seasonal favorite. They stay soft for days, making them great for gifting or prepping ahead of time. Pair them with a cup of coffee, tea, or a pumpkin spice latte, and you’ll have the ultimate fall treat. These are the BEST Pumpkin Snickerdoodles!
Pumpkin Snickerdoodles
✨ Yield: About 24 cookies
⏱️ Prep Time: 15 min | Cook Time: 10 min
🍪 Ingredients:
- 2 ¼ cups (345g) all-purpose flour
- 1 ½ tsp cream of tartar
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) granulated sugar
- ⅓ cup (80g) pumpkin puree (dab with a paper towel to remove excess moisture)
- 1 large egg yolk
- 2 tsp vanilla extract
Cinnamon sugar coating:
- ¼ cup (50g) sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
Directions:
- Prep the pumpkin: Place pumpkin puree on a few layers of paper towels or a clean kitchen towel, gently blotting to remove excess water.
- Dry ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, baking powder, salt, and spices. Set aside.
- Wet ingredients: In the bowl of a stand mixer or using a hand mixer, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Add in blotted pumpkin, egg yolk, and vanilla, mixing until smooth.
- Combine: Slowly mix dry ingredients into wet until just combined. Dough will be slightly sticky—chill for 30–45 minutes if too soft to scoop.
- Coat: Roll about 2 tablespoons of dough into balls, then coat generously in cinnamon sugar mixture.
- Bake: Place on parchment-lined baking sheets, spaced 2 inches apart. Bake at 350°F (175°C) for 9–11 minutes, until edges are set but centers look slightly underdone.
- Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. They’ll firm up as they cool so be patient!
Tips to Keep Them Chewy & Soft
- Blot the pumpkin puree to avoid excess moisture that leads to cakey cookies.
- Use only the egg yolk instead of the whole egg—it reduces cakey structure and keeps richness.
- Pull them out slightly underbaked so they finish setting on the pan.
- Store with a slice of bread in the container; this keeps cookies soft for days.
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