Pumpkin Snickerdoodle Cookies Recipe 🎃🍪

Alright, picture this: it’s chilly outside, your cozy socks are on, and your kitchen smells like cinnamon and pure happiness. What’s baking in the oven? Pumpkin Snickerdoodle Cookies — aka the fall cookie mashup you didn’t know you needed.

They’re soft, chewy, and coated in cinnamon sugar magic. Basically, if pumpkin pie and classic snickerdoodles had a baby, this would be it — and honestly, it’s the only kind of baby I’d ever sign up for.

Let’s be real — you don’t need a holiday or an excuse to bake these. You just need a craving (and maybe 30 minutes of free time). Let’s get started, shall we? 👩‍🍳

Why This Recipe is Awesome

You know those cookies that make people go, “Oh my god, who made these?” Yeah. These are those cookies.

They’re soft in the middle, slightly crispy on the edges, and packed with that cozy pumpkin spice flavor that makes fall feel like a warm hug. Bonus: no chilling time required — because who has the patience for that?

It’s foolproof, easy to double for parties, and perfect for every pumpkin-lover in your life (aka everyone).

Course: Dessert
Cuisine: American
Difficulty: Easy (like… dangerously easy)
Servings: 24 cookies
Prep Time: 15 minutes
Cooking Time: 10 minutes
Calories: ~120 per cookie (worth it)
Total Time: 25 minutes

Ingredients You’ll Need

Get ready to make your kitchen smell like a bakery in October. Here’s what you’ll need:

For the Cookies:

• ½ cup unsalted butter, melted – because butter makes everything better.
• ¼ cup brown sugar – for that caramel-y sweetness.
• ½ cup granulated sugar – to balance it all out.
• ⅓ cup pumpkin puree – pure pumpkin, not pie filling (we’re baking cookies, not pudding).
• 1 tsp vanilla extract – trust me, don’t skip it.
• 1 ½ cups all-purpose flour – the base of all good cookies.
• ¼ tsp baking soda
• ¼ tsp cream of tartar – gives that classic snickerdoodle tang.
• 1 tsp cinnamon
• ½ tsp pumpkin pie spice
• ¼ tsp salt

For the Cinnamon Sugar Coating:

• ¼ cup granulated sugar
• 1 ½ tsp cinnamon
• Optional: a tiny pinch of nutmeg for extra fall flavor.

Step-by-Step Instructions

Let’s bake, pumpkin people.

1. Preheat and Prep

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Yes, parchment paper — no one wants to scrape cookie bits off a pan.

2. Mix the Wet Stuff

In a big bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the pumpkin puree and vanilla extract, and mix until it’s all cozy and combined.

3. Add the Dry Squad

In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, pumpkin pie spice, and salt. Slowly add this to your wet mixture and stir until you get a soft dough.

Pro tip: The dough should be thick but still scoopable — if it’s too sticky, add 1–2 tbsp more flour.

4. Cinnamon Sugar Roll Call

In a small bowl, mix sugar and cinnamon (and nutmeg if you’re feeling fancy). Roll each cookie dough ball (about 1 ½ tbsp of dough) in the coating until it’s completely covered.

5. Bake to Golden Perfection

Place on your baking sheet and flatten each ball just slightly with your fingers or the back of a spoon. Bake for 9–11 minutes, until the edges are set but the centers still look soft.

6. Cool (If You Can Wait That Long)

Let them rest on the pan for a few minutes before transferring to a cooling rack. Then grab one, dip it in your coffee, and tell yourself this counts as breakfast. 😉

Common Mistakes to Avoid

Let’s prevent cookie chaos before it begins.

• Using pumpkin pie filling instead of puree: That stuff has sugar and spices already mixed in, which means your cookies will turn into mushy regret.
• Overbaking: These cookies keep baking on the sheet even after they’re out. Take them out when they still look a little underdone — they’ll finish up as they cool.
• Skipping the cream of tartar: I know, it’s random. But it gives that signature snickerdoodle tang. Don’t ghost it.
• Not measuring flour properly: Too much flour = dry, cakey sadness. Spoon it into your cup, don’t pack it like brown sugar.
• Forgetting the cinnamon sugar coating: It’s literally the best part. Don’t make your cookies naked.

Alternatives & Substitutions

Don’t have everything on hand? No problem — let’s improvise:

• No pumpkin pie spice? Mix ½ tsp cinnamon, ⅛ tsp nutmeg, ⅛ tsp ginger, and a pinch of cloves. Boom, DIY pumpkin spice.
• Want them vegan? Use coconut oil instead of butter and a flax egg (1 tbsp flaxseed + 3 tbsp water).
• Gluten-free? Swap flour for a 1:1 gluten-free baking blend — they’ll still turn out fluffy and chewy.
• Want more texture? Add chopped pecans, white chocolate chips, or even a caramel drizzle (I fully support this).
• Make them fancy: Frost them with cream cheese icing for “wow” factor. They’ll taste like pumpkin cheesecake cookies.

FAQ (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
Yep! Chill it for up to 48 hours in the fridge. Just let it warm up slightly before rolling into balls.

Q: Can I freeze these cookies?
Absolutely. Freeze the dough balls (unbaked) or the finished cookies in airtight containers for up to 2 months. Just bake or reheat when the craving hits.

Q: Can I make them crispier?
Sure, just bake them 2–3 minutes longer. But IMO, soft and chewy pumpkin cookies are superior.

Q: Can I skip the cream of tartar?
Technically yes, but they won’t have that signature tang. If you’re okay with less authentic flavor, go for it.

Q: Can I use fresh pumpkin puree?
You can, but make sure you drain it well — homemade puree is often wetter than canned.

Q: Why are my cookies cakey instead of chewy?
Probably too much flour or overmixing the dough. Stir gently and measure properly — this isn’t CrossFit, no need to overdo it.

Q: What’s the best way to store them?
Keep them in an airtight container at room temp for up to 4 days. They stay soft thanks to the pumpkin. Bonus: pop one in the microwave for 10 seconds for a fresh-out-of-the-oven feel.

Final Thoughts

And there you have it — the perfect fall cookie: Pumpkin Snickerdoodles. They’re soft, chewy, and packed with cinnamon sugar goodness that tastes like sweater weather.

Whether you’re making these for a Halloween party, Thanksgiving dessert table, or just because “Tuesday deserves cookies,” these will 100% impress.

Now go preheat that oven, grab your whisk, and bake something that’ll make your house smell like a fall candle (but better, because you can actually eat it). You’ve earned it. 🎃✨