Pumpkin Snickerdoodles are one of our favorite fall cookies because you get that classic snickerdoodle cinnamon sugar crunch, but with a soft, spiced pumpkin cookie underneath.
We’ve made this cookie for years, but just recently decided that it could be better. After lots of testing, we are happy to report that these are now the BEST Pumpkin Snickerdoodles we have ever tried!! They bake up thick and tender, and that double roll in cinnamon sugar gives you the best sweet crust on the outside.
These are the kind of cookies we make for Halloween parties, fall bake sales, or just to have on the counter all week. They’re easy, they smell amazing while they bake, and they disappear fast.
For more favorites, check out our Pumpkin Chocolate Chip Cookies and Pumpkin Cheesecake Cookies.
Why you’ll love it + Why it works:
- Fall favorite: Perfect fall cookie for parties, holidays, and gifting.
- So simple: Dough mixes up easily and bakes quickly.
- Cream of tartar gives snickerdoodle flavor: It adds the classic tang and helps create that signature texture.
- Double coating builds the crust: Rolling twice gives a thicker cinnamon-sugar layer that bakes crackly and sweet.
Pumpkin Snickerdoodles Ingredients
- All-purpose flour (2½ cups): Provides structure so cookies bake up thick and sturdy.
- Cream of tartar (1 teaspoon): Adds classic snickerdoodle tang and helps with texture.
- Baking soda (1 teaspoon): Helps cookies rise and spread slightly.
- Salt (½ teaspoon): Balances sweetness and boosts flavor.
- Pumpkin pie spice (2 teaspoons): Adds warm fall spice flavor throughout the dough.
- Nutmeg (½ teaspoon): Adds extra depth and cozy flavor.
- Butter, softened (1 cup): Adds rich flavor and helps create a soft, tender cookie.
- Sugar (1 cup): Sweetens and helps cookies get lightly crisp on the edges.
- Brown sugar (½ cup): Adds moisture so cookies stay soft and chewy.
- Pumpkin purée (½ cup): Adds pumpkin flavor and keeps cookies moist and tender.
- Egg yolk (1): Adds richness and helps bind the dough without making it cakey.
- Vanilla extract (2 teaspoons): Adds warmth and rounds out the spice flavor.
- Sugar for coating (1/3 cup): Creates the sweet outer crust.
- Cinnamon (1 teaspoon): Gives classic snickerdoodle flavor in the coating.
- Pumpkin pie spice for coating (2 teaspoons): Adds extra fall spice flavor to the outside.
How to Make Pumpkin Snickerdoodles
PREP. Preheat oven to 350°F.
BATTER. In a medium bowl, whisk together flour, cream of tartar, cornstarch, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a stand mixer, cream butter and sugar until light and fluffy. Add pumpkin purée, egg, and vanilla; mix until smooth. Gradually add dry ingredients and mix until combined. Dough will be soft.
Mix cinnamon sugar coating in a small bowl.
Scoop dough into balls (about 1½ Tbsp each), roll in cinnamon sugar twice for that signature crust.
BAKE. Bake 9–11 minutes or until edges are just set and tops look slightly crackled. Let cool on pan for 5 minutes before transferring to a rack.
Kristyn’s Recipe Tips
- If the dough feels too soft to roll, chill it 20 to 30 minutes for easier scooping.
- Roll in cinnamon sugar twice to get that thicker, crackly crust.
- Don’t overbake, pull them when edges are set and centers look slightly soft.
- Let cookies cool on the pan 5 minutes, they finish setting as they cool.
- For picture-perfect cookies, press a few extra coating crumbs on top right after baking.
Pumpkin Snickerdoodles Recipe
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon nutmeg
- 1 cup unsalted butter, softened
- 1 cup sugar
- ½ cup brown sugar
- ½ cup pumpkin purée
- 1 egg yolk
- 2 teaspoons vanilla extract
Cinnamon Sugar Coating
- ⅓ cup granulated sugar
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk together flour, cream of tartar, cornstarch, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a stand mixer, cream butter and sugar until light and fluffy. Add pumpkin purée, egg, and vanilla; mix until smooth. Gradually add dry ingredients and mix until combined. Dough will be soft.
- Mix cinnamon sugar coating in a small bowl.
- Scoop dough into balls (about 1½ Tbsp each), roll in cinnamon sugar twice for that signature crust.
- Bake 9–11 minutes or until edges are just set and tops look slightly crackled. Let cool on pan for 5 minutes before transferring to a rack.
Notes
- If the dough feels too soft to roll, chill it 20 to 30 minutes for easier scooping.
- Roll in cinnamon sugar twice to get that thicker, crackly crust.
- Don’t overbake, pull them when edges are set and centers look slightly soft.
- Let cookies cool on the pan 5 minutes, they finish setting as they cool.
- For picture-perfect cookies, press a few extra coating crumbs on top right after baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep cookies in an airtight container at room temperature for up to 4 days.
Freeze baked cookies: Freeze cooled cookies for up to 2 months.
Freeze dough: Scoop dough balls, freeze on a tray, then store in a freezer bag up to 2 months. Bake from frozen adding 1 to 2 minutes.
Thaw at room temperature.
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This recipe was first shared September, 2013.
Hi! Which step do you add the pumpkin purée? Thanks!
I made and shared these with others. EVERYONE loved them!
This was not a very good recipe. I baked the cookies 8 minutes as on the recipe. The cookies were still raw. After 45 minutes in the refrigerator, the dough was still mushy. They lacked in flavor.
Sweetheart I made the pumpkin snicker doodle cookies. Yours look prettier than mine. I nixed them in the mixer. Which I should not have done they seemed sticky. Should I have not done that? I just took them out of the oven, so don’t know how they taste.
Wanda Pope
This recipe won a fall baking contest at our church! They were super yummy! I didn’t have white chocolate chips so we left them out and they were still delicious!
What?! That’s so awesome!! Glad to hear they were a hit!