These Pumpkin Snickerdoodles combine the warm, spiced flavors of pumpkin pie with the soft, chewy texture of classic snickerdoodles. Perfect for fall gatherings or cozy nights in, these cookies are a delightful twist on a beloved treat. The subtle pumpkin flavor paired with a cinnamon-sugar coating makes them irresistible.

I first made these cookies for a fall potluck, and they disappeared within minutes. A friend who claimed to dislike pumpkin desserts couldn't stop eating them. Now, they're a staple in my holiday baking lineup, requested by family and friends alike.

Ingredients

Unsalted Butter Softened butter creams easily with sugar, creating a tender cookie base. Unsalted allows control over saltiness.

Granulated Sugar Sweetens the dough and, when mixed with cinnamon, creates the classic snickerdoodle coating.

Pumpkin Puree Adds moisture, flavor, and a hint of seasonal warmth. Use pure pumpkin puree, not pumpkin pie filling.

Egg Binds the ingredients and adds structure.

Vanilla Extract Enhances the overall flavor profile with its warm, sweet notes.

All-Purpose Flour Provides structure. Measure accurately for the perfect cookie texture.

Cream of Tartar Gives snickerdoodles their signature tang and helps with leavening.

Baking Soda Works with cream of tartar to ensure the cookies rise properly.

Spices (Cinnamon, Nutmeg, Cloves) Warm, aromatic spices complement the pumpkin and create a cozy flavor.

Delicious Pumpkin Snickerdoodles ready to enjoy!

Step-by-Step Instructions

Preheat Oven: Preheat to 350°F (175°C) to ensure even baking. Line baking sheets with parchment paper.
Cream Butter and Sugar: Beat softened butter and sugar until light and fluffy (about 3 minutes). This incorporates air for a tender cookie.
Add Wet Ingredients: Mix in pumpkin puree, egg, and vanilla until fully combined. Ensure ingredients are at room temperature for even mixing.
Whisk Dry Ingredients: Combine flour, cream of tartar, baking soda, salt, and spices. Whisking ensures even distribution of leaveners and spices.
Combine Wet and Dry: Gradually add dry ingredients to wet, mixing just until combined. Overmixing can lead to tough cookies.
Chill Dough: Refrigerate for 30 minutes. Chilling firms up the dough, making it easier to handle and preventing excessive spreading.
Prepare Coating: Mix sugar and cinnamon in a small bowl for rolling the dough balls.
Shape and Coat: Roll dough into 1.5-inch balls, then coat in cinnamon-sugar mixture for that classic snickerdoodle finish.
Bake: Place on baking sheets 2 inches apart and flatten slightly. Bake for 10-12 minutes until edges are lightly golden.

Pumpkin Snickerdoodles - Another View — Another view of this delicious Pumpkin Snickerdoodles.

Initially, I skipped chilling the dough, resulting in cookies that spread too much. Chilling ensures they hold their shape. Also, using too much pumpkin puree can make the dough sticky; measure carefully for the best texture.

Serving Ideas

Enjoy these cookies with a hot cup of coffee, chai tea, or spiced cider. They’re also great alongside a scoop of vanilla ice cream for a simple dessert. Package them in a decorative tin for a thoughtful homemade gift.

Switch It Up

For a nutty twist, add ½ cup of chopped pecans or walnuts to the dough. Swap the cinnamon in the coating for pumpkin pie spice for extra warmth. For a gluten-free version, use a 1:1 gluten-free flour blend.

Keeping It Fresh

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions

→ Can I make the dough ahead of time?: Yes! The dough can be refrigerated for up to 24 hours before baking. Let it soften slightly at room temperature before shaping.
→ Why are my cookies too flat?: This can happen if the butter is too soft or the dough isn’t chilled enough. Ensure proper chilling and measure flour accurately.
→ Can I use pumpkin pie spice instead of individual spices?: Absolutely! Substitute 2 teaspoons of pumpkin pie spice for the cinnamon, nutmeg, and cloves.
→ Can I freeze the unbaked dough?: Yes. Shape dough balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.

These Pumpkin Snickerdoodles are a delightful fusion of seasonal flavors and classic cookie comfort. Easy to make and impossible to resist, they’re sure to become a fall favorite in your home. Whether for a holiday treat or a cozy snack, these cookies bring warmth and joy to every bite.