Pumpkin Snickerdoodles are the kind of cookie that makes fall feel extra special. Soft, chewy, and full of warm pumpkin spice flavor, they are everything you love about a classic snickerdoodle with a seasonal twist. Each cookie is rolled in cinnamon sugar, giving it a sweet sparkle and the perfect bite of crunch against the tender pumpkin center. These cookies are cozy, comforting, and downright irresistible.
Easy Pumpkin Snickerdoodle Cookies with Cinnamon Sugar
Why These Pumpkin Snickerdoodles Are the Best
Soft and Chewy Texture: Baked to be tender, never cakey.
Made with Real Pumpkin: Adds natural flavor and moisture.
Cinnamon Sugar Coating: Classic snickerdoodle sparkle with an autumn vibe.
Perfect Fall Flavor: Pumpkin and spice make every bite taste like the season.
Crowd Pleasing: A fun twist on a beloved cookie that everyone will love.
Perfect for Any Occasion
Bake a batch of these cookies for Thanksgiving, a cozy night in, or a fall bake sale. They are easy to make, fun to share, and bring a little pumpkin magic wherever they go.
Ingredient Notes
Pumpkin Snickerdoodles
- All-purpose flour: Provides structure and body to the cookies, keeping them chewy yet soft.
- Pumpkin pie spice: A warm blend of cinnamon, nutmeg, ginger, and cloves that infuses cozy autumn flavor.
- Ground cinnamon: Enhances warmth and spice, complementing pumpkin and the sugar coating.
- Baking soda: Reacts with acid in the dough to help cookies rise slightly and stay tender.
- Cream of tartar: Classic to snickerdoodles, it adds a subtle tang and helps create that signature chewy texture.
- Salt: Balances sweetness and enhances spice notes.
- Unsalted butter: Adds richness, moisture, and a soft crumb while carrying the spices.
- Granulated sugar: Provides sweetness and helps cookies spread.
- Light brown sugar: Adds depth of flavor and chewiness with a hint of molasses.
- Egg yolk: Contributes richness and binding power without making the cookies cakey.
- Vanilla extract: Deepens overall flavor and rounds out the spices.
- Pumpkin puree: Adds moisture, natural sweetness, and subtle earthy pumpkin flavor.
Cinnamon Sugar Coating
- Granulated sugar: Creates a sweet, crisp exterior.
- Ground cinnamon: Infuses the coating with warmth and spice, giving the cookies their classic flavor finish.
Easy Pumpkin Snickerdoodle Cookies with Cinnamon Sugar
Tips for Making the Best Pumpkin Snickerdoodles
Use Pumpkin Purée, Not Pie Filling: Pure pumpkin gives the best texture and flavor.
Chill the Dough: Helps the cookies hold their shape and stay chewy.
Do Not Overbake: Remove them when they look slightly underdone for perfect softness.
Roll Generously in Cinnamon Sugar: The coating adds crunch and sparkle.
Store Properly: Keep in an airtight container to stay soft for days.
Serving Suggestions
With a Glass of Milk: Classic and comforting.
With Hot Apple Cider: A cozy autumn pairing.
As an Ice Cream Sandwich: Use vanilla or cinnamon ice cream between two cookies.
On a Holiday Dessert Table: A festive favorite everyone will grab.
A Must Try
With their chewy texture, spiced sugar coating, and rich pumpkin flavor, these Pumpkin Snickerdoodles are everything you want in a fall cookie. One bite will remind you why pumpkin season is the sweetest time of the year.
Be sure to check out these other delicious recipes!
Easy Pumpkin Snickerdoodle Cookies with Cinnamon Sugar
Ingredients
1 ½ cups all-purpose flour spooned & leveled (190 grams)
- ½ cup unsalted butter softened 115 grams; 1 stick
- ½ cup granulated sugar 100 grams
- ¼ cup packed light brown sugar 50 grams
- ¼ cup pumpkin puree 60 grams
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp baking soda
- 1 tsp cream of tartar
- ¼ tsp salt
- 1 large egg yolk at room temperature
- 1 tsp pure vanilla extract
For the cinnamon sugar coating:
- 2 tbsp granulated sugar 25 grams
- 1 tsp ground cinnamon
Instructions
- Grab a medium bowl and whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt. Once it’s all mixed, set it aside for later.
- In a larger bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar until smooth and fluffy (about 1 to 2 minutes).
- Add in the egg yolk and vanilla, then mix in the pumpkin puree. Don’t forget to scrape down the sides so everything blends nicely.
- Now, pour the dry mix into the wet mix and stir until just combined. Cover the bowl tightly and pop it in the fridge for about 30 minutes to chill.
- When the dough is almost ready, preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
- Take the dough out of the fridge. Scoop about 1.5 tbsp of dough for each cookie and place them on the baking sheets, leaving some space between each scoop.
- In a small bowl, mix together 2 tbsp of sugar and 1 teaspoon of cinnamon. Roll each cookie dough ball in this sweet coating, then set them back on the baking sheet.
- Bake for 10 minutes, just until the cookies look set. Let them cool on the baking sheet for 10 minutes before moving them to a wire rack to cool completely.
Notes
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Easy Pumpkin Snickerdoodle Cookies with Cinnamon Sugar