Pumpkin Snickerdoodles

Fall is my favorite baking season. The moment the air gets crisp, my kitchen fills with warm spices. These Chewy Pumpkin Snickerdoodles are the heart of my autumn traditions, with their soft, pillowy texture and cinnamon-sugar coating. This recipe is a delightful twist on a classic, much like my favorite chai sugar cookies, and fills my home with the most incredible, comforting scent imaginable.

What Makes This Pumpkin Snickerdoodles So Special?

I adore this recipe because it’s incredibly quick and delivers so much cozy flavor without any fuss. With just 20 minutes of prep time and an 11-minute cook time, I can have a batch of warm, chewy Pumpkin Snickerdoodles ready for any last-minute gathering. The combination of real pumpkin puree, light brown sugar, and a generous amount of pumpkin pie spice creates a wonderfully soft texture and a taste that just screams autumn. They are my go-to treat for our family’s Thanksgiving dessert table every single year.

Ingredient Notes for Pumpkin Snickerdoodles

For the best texture, I always insist on using pure pumpkin puree, not pumpkin pie filling. It gives these cookies a genuine, earthy pumpkin flavor that isn’t overly sweetened. The cream of tartar is also non-negotiable for that classic snickerdoodle tang. If you love pumpkin recipes, my pumpkin cream puffs are another must-try!

Antonio

Chewy Pumpkin Snickerdoodles

Experience the ultimate fall treat with these Chewy Pumpkin Snickerdoodles. They blend the classic tangy-sweet flavor of snickerdoodles with cozy pumpkin spice, creating a perfectly soft cookie that's impossible to resist.

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Prep Time 20 minutes mins

Cook Time 11 minutes mins

Total Time 31 minutes mins

Servings: 36 cookies

Course: Dessert

Cuisine: American

Calories: 95

Ingredients Equipment Method Notes

Ingredients

  

For the Cinnamon Sugar Coating

• 1/4 cup Granulated Sugar
• 1 tbsp Ground Cinnamon

For the Cookie Dough

• 2 3/4 cups All-Purpose Flour
• 2 tsp Cream of Tartar
• 1 tsp Baking Soda
• 1 1/2 tsp Pumpkin Pie Spice
• 1/2 tsp Salt
• 1/2 cup Unsalted Butter softened to room temperature
• 1 cup Granulated Sugar
• 1/4 cup Light Brown Sugar packed
• 1/2 cup Pure Pumpkin Puree not pumpkin pie filling, blotted with a paper towel
• 1 large Egg at room temperature
• 1 tsp Vanilla Extract

Equipment

• Baking Sheets
• Parchment Paper
• Stand mixer or hand mixer
• Mixing Bowls
• 1.5 Tablespoon Cookie Scoop

Method

 

Make the Dough

• In a small bowl, whisk together the 1/4 cup of granulated sugar and 1 tablespoon of cinnamon for the coating. Set aside.
• In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, pumpkin pie spice, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened butter, 1 cup granulated sugar, and packed brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.
• Add the blotted pumpkin puree, egg, and vanilla extract. Beat on medium speed until well combined, scraping down the sides of the bowl as needed. The mixture may look slightly curdled; this is normal.
• Turn the mixer to low and gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. The dough will be very soft and sticky.
• Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or up to 3 days. This step is crucial for the cookies to hold their shape.

Bake the Cookies

• Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
• Use a 1.5-tablespoon cookie scoop to portion the chilled dough. Roll each portion into a smooth ball between your hands.
• Roll each dough ball generously in the cinnamon-sugar mixture until fully coated. Place the coated balls 2 inches apart on the prepared baking sheets.
• Bake for 10-12 minutes, or until the edges are set and the centers look soft and slightly puffy. The cookies will flatten and crinkle as they cool.
• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

It is crucial to blot the pumpkin puree with paper towels to remove excess water; this prevents the cookies from becoming too cakey. Do not overbake! The centers should look soft and slightly underdone when you remove them from the oven for the best chewy texture. Store cookies in an airtight container at room temperature for up to 4 days.

How I Make Pumpkin Snickerdoodles

Bringing these cookies to life is a simple, two-part joy that I find so relaxing. First, I focus on creating the dough, creaming the unsalted butter and sugars until they’re light and fluffy before mixing in the pumpkin puree, egg, and vanilla extract. Then, I gently fold in the dry ingredients. Once the dough is ready, I roll each ball in a generous coating of cinnamon-sugar and send them off to bake. It’s a straightforward process that always yields perfect Pumpkin Snickerdoodles.

My Tips for the Perfect Outcome

• I always use a cookie scoop for evenly sized cookies that bake uniformly.
• Don’t overmix the dough after you add the flour; it keeps them tender.
• Chilling the dough is my secret weapon to prevent excessive spreading.
• Pull them from the oven when the edges are just set for a chewy center.

How I Serve and Store This Dish

My absolute favorite way to serve these Pumpkin Snickerdoodles is warm, right off the baking sheet, with a tall glass of cold milk. They also make a wonderful and festive addition to a Thanksgiving dessert board alongside pies and other treats. To store any leftovers, I let them cool completely and then keep them in an airtight container at room temperature. They stay perfectly soft and chewy for up to three days!

faq 1

I highly recommend chilling the dough for at least 30 minutes. This is my most important tip! This step is crucial for preventing the cookies from spreading too much in the oven. Chilling solidifies the butter, ensuring your Pumpkin Snickerdoodles bake up thick, chewy, and perfectly shaped every time you make them.

faq 2

Absolutely! You can prepare the cookie dough and refrigerate it in an airtight container for up to three days. This is one of my favorite time-saving tricks, especially when prepping for a big Thanksgiving meal. When you’re ready to bake, just scoop the dough, roll it in cinnamon sugar, and bake as directed.

faq 3

Flat cookies are often the result of butter that was too soft or even slightly melted. For the best results, I recommend using butter that is softened to room temperature but still holds its shape. Also, be sure to measure your pumpkin puree accurately, as too much moisture can cause these Pumpkin Snickerdoodles to spread.

faq 4

Yes, these cookies freeze beautifully, which is perfect for holiday planning. You can freeze the unbaked dough balls on a baking sheet before transferring them to a freezer bag for long-term storage. You can bake them right from frozen, just adding a minute or two to the original cook time.

This recipe is a cherished part of my autumn baking, and I truly hope it brings the same warmth and joy to your kitchen. Making these Pumpkin Snickerdoodles is a tradition I look forward to every year, and I’d love to hear how yours turn out in the comments below!

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