Pumpkin Snickerdoodle Cookies: The Perfect Fall Treat That’s Actually Worth Making.

There’s a moment in late September when I open my pantry and realize I’ve unconsciously accumulated three cans of pumpkin puree. That’s when I know fall has truly arrived, and it’s time to start baking. These pumpkin snickerdoodle cookies were born from wanting something that captured both the warm spice of traditional snickerdoodles and the soft, cake-like texture that pumpkin brings to baked goods.

What makes these cookies special is how they improve on both their parent recipes. Traditional snickerdoodles can be dry and one-dimensional, while pumpkin cookies often turn out dense and heavy. This version finds the sweet spot—they’re soft and tender with slightly crisp edges, rolling in cinnamon sugar that creates a delicate crackled coating. The pumpkin keeps them moist for days without making them taste overwhelmingly like pumpkin pie.

The key is using just enough pumpkin to add moisture and a subtle earthiness without turning these into cake cookies. The tang from cream of tartar—that signature snickerdoodle ingredient—balances the sweetness and gives these cookies a slight brightness that prevents them from being cloying. They’re the kind of cookie that disappears from the plate before they’ve fully cooled.

This pumpkin cookie recipe has become my go-to for everything from casual weeknight baking to holiday cookie swaps. They’re easy enough for beginners but impressive enough that people will ask for the recipe. The cinnamon-sugar coating makes them look polished and bakery-worthy with minimal effort.

Ingredients

For the Cookie Dough:

2.5 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1.5 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened to room temperature
1/2 cup vegetable oil or melted coconut oil
1 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup pure pumpkin puree (not pumpkin pie filling)
1 large egg
2 teaspoons vanilla extract

For the Cinnamon Sugar Coating:

1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger (optional)

Instructions

Begin by preparing your workspace and ingredients, which makes the actual baking process much smoother. Make sure your butter is truly softened—it should leave an indent when you press it with your finger but not be so soft it’s greasy. This usually takes about 30-45 minutes at room temperature. Measure out your pumpkin puree and drain any excess liquid by pressing it gently with paper towels. Too much moisture will make the cookies spread too much.

Whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl. The cream of tartar is essential here—it’s what gives snickerdoodles their characteristic tang and helps create that beautiful crackled surface. Don’t skip it or substitute baking powder, as the chemistry won’t work the same way.

In a large bowl, beat the softened butter with an electric mixer on medium speed for about a minute until it’s smooth and creamy. Add the oil and both sugars, then beat for 2-3 minutes until the mixture is light and fluffy. It should look almost like frosting at this stage. This creaming process incorporates air, which helps create a tender cookie texture.

Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on medium speed until everything is well combined and the mixture looks smooth. The batter might look slightly curdled at first—this is normal and will come together once you add the flour.

Add the dry ingredients to the wet ingredients in two additions, mixing on low speed just until no flour streaks remain. Be careful not to overmix once the flour is added, as this can make the cookies tough. The dough will be quite soft and slightly sticky—this is exactly what you want.

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 24 hours. This chilling step is crucial. It firms up the dough so the cookies hold their shape better during baking and don’t spread into flat puddles. It also allows the flour to fully hydrate, resulting in better texture.

When you’re ready to bake, preheat your oven to 350°F and line two baking sheets with parchment paper. Position the racks in the upper and lower thirds of the oven for even baking.

Mix together the coating sugar and cinnamon in a small bowl. If you want an extra layer of warm spice, add the ground ginger to this mixture as well.

Scoop the chilled dough using a cookie scoop or spoon, forming balls about 1.5 tablespoons in size. Roll each ball between your palms to make it smooth, then roll it generously in the cinnamon sugar mixture, coating it completely. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. They’ll spread during baking, so give them room.

Bake for 11-13 minutes, rotating the pans halfway through. The cookies are done when the edges are set and lightly golden, but the centers still look slightly underdone and puffy. They’ll continue cooking on the hot pan after you remove them from the oven, and this slight underbaking is what keeps them soft and chewy. If you bake them until they look completely done in the oven, they’ll be too hard once cooled.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. During this resting time, they’ll deflate slightly and develop those characteristic cracks in the cinnamon sugar coating.

Flavor & Texture Notes

These pumpkin snickerdoodle cookies strike a beautiful balance between soft and slightly crisp. The edges have a delicate crunch from the cinnamon sugar coating, while the centers remain tender and almost cake-like. They’re soft enough to bite into easily but substantial enough that they don’t fall apart—the perfect cookie texture.

The flavor is warm and complex without being overwhelmingly spiced. The cinnamon takes center stage, as it should in a snickerdoodle, but the ginger and nutmeg add subtle depth. The pumpkin contributes a gentle earthiness and natural sweetness rather than a strong pumpkin pie flavor. You know it’s there, but it works as a supporting player rather than the star.

The cream of tartar provides a subtle tanginess that you might not immediately identify but would definitely miss if it weren’t there. It brightens the overall flavor profile and prevents the cookies from tasting too sweet or heavy. The combination of butter and oil creates richness with a softer texture than all-butter cookies would have.

What’s particularly nice about these cookies is how their flavor develops over time. They’re good fresh from the oven, but they’re somehow even better the next day once all the spices have had time to meld together. The cinnamon sugar coating softens slightly, creating an almost caramelized layer against the tender cookie.

Tips & Variations

Pumpkin Puree Notes: Use plain pumpkin puree, not pumpkin pie filling which already contains sugar and spices. If you only have pie filling, skip the spices in the dough and reduce the sugar by 1/4 cup. Leftover pumpkin puree freezes well in ice cube trays for future baking.

Texture Adjustments: For chewier cookies, slightly underbake them and remove them when the centers still look very soft. For crispier edges with soft centers, bake an extra minute or two. For uniformly soft cookies throughout, store them in an airtight container with a slice of bread, which will keep them moist.

Spice Variations: Adjust the spices to your taste. Add 1/4 teaspoon of cardamom for complexity, or increase the ginger for more warmth. Some people love a pinch of cloves, though it can be overpowering if you use too much. A tiny amount of black pepper adds unexpected depth.

Size Options: Make mini cookies using 1 tablespoon of dough and baking for 8-9 minutes, or make jumbo cookies with 3 tablespoons of dough and baking for 14-16 minutes. Adjust baking time accordingly and remember the cookies should still look slightly underdone in the center.

Add-Ins: Fold in 1/2 cup of white chocolate chips or cinnamon chips after mixing the dough. Chopped pecans or walnuts add a nice crunch. For an adult version, add 1/4 teaspoon of cayenne pepper to the cinnamon sugar for a sweet-spicy kick.

Dairy-Free Version: Use all oil instead of butter, choosing refined coconut oil which has no coconut flavor. Make sure all other ingredients are dairy-free. The texture will be slightly different but still delicious.

Storage & Make-Ahead

These pumpkin cookies store exceptionally well, staying soft and fresh for up to 5 days at room temperature when kept in an airtight container. Layer them with parchment paper to prevent sticking. If they start to dry out, the bread slice trick mentioned earlier works wonders.

The unbaked cookie dough freezes beautifully for up to 3 months. Form the dough into balls, roll them in cinnamon sugar, and freeze them on a baking sheet until solid. Transfer the frozen dough balls to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.

You can also freeze baked cookies for up to 2 months. Let them cool completely, then freeze in a single layer before transferring to a freezer container. Thaw at room temperature for about 30 minutes before serving.

The dough can be made ahead and refrigerated for up to 3 days before baking. In fact, a longer chill time often improves the flavor and texture. Just let the dough sit at room temperature for about 10 minutes before scooping if it’s very cold and hard to work with.

Serving Suggestions

These cookies are perfect alongside a mug of hot apple cider, chai tea, or a pumpkin spice latte. The warm spices complement fall beverages beautifully. They’re also excellent with a cold glass of milk, which balances the sweetness and spices.

For a stunning presentation, arrange them on a rustic wooden board or cake stand lined with parchment paper. Stack them in a slight pyramid and dust with additional cinnamon for a bakery-style look. They make beautiful gifts when packed in clear cellophane bags tied with twine or ribbon.

Serve them as part of a fall dessert spread alongside apple pie or pumpkin cheesecake. Their spice profile complements rather than competes with other autumn desserts. For a cookie exchange, these stand out because they’re less common than chocolate chip cookies but still universally appealing.

Consider making ice cream sandwiches by placing a scoop of vanilla or cinnamon ice cream between two cookies. The soft texture of these cookies makes them perfect for this—they won’t crack when you bite into them. Homemade cream cheese frosting sandwiched between two cookies also creates an impressive dessert.

FAQ

Why are my cookies spreading too much and turning out flat? This usually happens when the dough isn’t chilled long enough or your butter was too soft. Make sure to refrigerate the dough for at least 30 minutes before baking. Also check that your baking soda is fresh—expired leavening agents won’t work properly. Too much pumpkin puree (if you didn’t drain the excess liquid) can also cause spreading.

Can I use pumpkin pie spice instead of individual spices? Yes, you can substitute 2 teaspoons of pumpkin pie spice for the cinnamon, ginger, and nutmeg in the dough. Keep the cinnamon separate for the coating. However, using individual spices gives you more control over the flavor profile and typically results in a fresher taste.

My cookies turned out cake-like instead of chewy. What happened? This might be from overmixing the dough after adding the flour, which develops gluten and creates a cake texture. It could also be from baking them too long—remember they should look slightly underdone when you remove them from the oven. Using too much pumpkin puree can also create a more cake-like texture.

Do I really need cream of tartar, or can I skip it? Cream of tartar is essential for true snickerdoodles—it provides the characteristic tangy flavor and helps create the crackled surface. Without it, you’ll have cinnamon-sugar pumpkin cookies that are good but not snickerdoodles. If you’re truly in a pinch, you could substitute 1 teaspoon of lemon juice, though the flavor won’t be quite the same.

How can I tell when the cookies are done? The edges should be set and very lightly golden, while the centers should still look puffy and slightly underdone. They should not be browning on top. If you press the edge gently with your finger, it should feel set but the center should still feel soft. They’ll firm up as they cool on the baking sheet.

Fall baking doesn’t get much better than warm cookies fresh from the oven, filling your kitchen with cinnamon and spice. These pumpkin snickerdoodle cookies bring together the best of autumn in one soft, crackle-topped package. Whether you’re baking them for a crowd or just treating yourself to something special, they deliver that cozy, nostalgic feeling that makes fall the best baking season of the year. Go ahead and add that fourth can of pumpkin to your pantry—you’re going to want to make these more than once.