Snickerdoodles are already one of my favorite cookies year round and then pumpkin season arrives and suddenly I want that classic cinnamon sugar chew with warm fall spice running through every single bite. These pumpkin snickerdoodles are exactly that. Soft, chewy, coated in a cinnamon nutmeg sugar crust that crinkles perfectly in the oven, with just enough pumpkin to add that cozy fall flavor without turning them cakey. The fall cookie that makes your whole house smell incredible and disappears from the counter faster than you can photograph them.
The cakey pumpkin cookie problem is real and this recipe solves it with three intentional choices that are worth knowing before you start. First, blot your pumpkin puree on paper towels before it goes into the dough. Pumpkin holds a surprising amount of moisture and skipping this step is the main reason pumpkin cookies end up soft and cakey instead of chewy and substantial. Second, use only the egg yolk instead of a whole egg. The yolk adds richness and fat without the extra moisture from the white which is what gives you that classic snickerdoodle chew in a pumpkin cookie. Third, pull them from the oven when the centers still look slightly underdone. They will continue setting on the pan for five minutes after and that patience is what gives you the perfect soft center with a slightly crisp edge.
The cinnamon sugar coating is where the snickerdoodle magic lives. Roll each ball of dough generously in the cinnamon nutmeg sugar mixture before it goes on the baking sheet so every inch is completely coated. That coating caramelizes in the oven into the most beautiful crinkled crust that adds a slight sweetness and crunch to the outside while the inside stays perfectly soft. Store them in an airtight container with a slice of bread and they stay soft for days which makes them perfect for gifting, cookie boxes, or just having something incredible on the counter all week.
These pumpkin snickerdoodles are the fall cookie that gets requested every single year once people have them once. Make them for a cookie exchange, a Halloween party, a cozy weekend baking session, or any October moment that calls for something warm and spiced and completely satisfying. Twenty four cookies, about thirty minutes start to finish, and one of the best things you will bake all fall season.
Pumpkin Snickerdoodles
Ingredients
Dry 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
Wet Ingredients:
- ¾ cup 170g unsalted butter, softened
- 1 cup 200g brown sugar, packed
- ½ cup 100g granulated sugar
- â…“ 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
Instructions
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!
Notes
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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