Skip to content 
Nothing says fall quite like the smell of cinnamon, pumpkin, and butter wafting through the kitchen. Every year when the leaves start turning, I find myself craving these soft, chewy pumpkin snickerdoodle cookies – they’re like little bites of autumn happiness rolled in cinnamon-sugar goodness. The best part? No waiting around for dough to chill! Just mix, roll, and bake.
My obsession with these cookies started when I tweaked my grandma’s classic snickerdoodle recipe one rainy fall afternoon. I added pumpkin purée (never pumpkin pie filling – trust me, big difference!) and a secret blend of warm spices until I got that perfect melt-in-your-mouth texture. Now, my friends beg me to make batch after batch from September straight through Thanksgiving.
As a baker who nerds out about the science behind perfect cookies, I can guarantee these pumpkin snickerdoodles hit all the right notes – soft centers with just the right chew, a crispy cinnamon-sugar crust, and that cozy pumpkin spice flavor that makes everyone instantly happier. Let’s get baking!
- Why You'll Love These Pumpkin Snickerdoodle Cookies
- Ingredients for Pumpkin Snickerdoodle Cookies
- How to Make Pumpkin Snickerdoodle Cookies
- Tips for Perfect Pumpkin Snickerdoodle Cookies
- Common Questions About Pumpkin Snickerdoodle Cookies
- Nutritional Information for Pumpkin Snickerdoodle Cookies
- Share Your Pumpkin Snickerdoodle Cookies
Why You’ll Love These Pumpkin Snickerdoodle Cookies
Let me tell you why these pumpkin snickerdoodles will become your new fall obsession. First off – that perfect cookie texture we all dream about? These babies have it in spades. Just imagine:
- Soft and chewy centers – no hockey pucks here! The pumpkin purée keeps them irresistibly tender
- Zero chill time – because who wants to wait when cookie cravings strike?
- Cinnamon-sugar crackle – that gorgeous sparkly crust that makes every bite magical
- Easy-peasy prep – just one bowl and simple ingredients you probably already have
Honestly, these disappear so fast from my cookie jars that I’ve started making double batches. Between the cozy pumpkin spice aroma filling your kitchen and that first warm bite straight from the oven… well, let’s just say I’ve had friends trade me favors for these cookies!
Ingredients for Pumpkin Snickerdoodle Cookies
Okay, let’s talk ingredients – this is where the magic starts! After dozens (okay, maybe hundreds) of test batches, I’ve nailed down exactly what makes these pumpkin snickerdoodles sing. Here’s everything you’ll need:
- 1 cup (2 sticks) unsalted butter, softened – This isn’t just softened, it should leave a gentle fingerprint when you press it. Take it out 30 minutes before baking!
- 1 cup granulated sugar – For that perfect sweetness level with every bite
- 1/2 cup packed brown sugar – The molasses notes in brown sugar make these extra cozy
- 3/4 cup pure pumpkin purée – Not pumpkin pie filling! Look for 100% pumpkin in the can.
- 1 large egg – Straight from the fridge is fine – it’ll help regulate the butter temp
- 2 tsp pure vanilla extract – The good stuff makes all the difference
And for the dry ingredients that make these pumpkin cookies so special:
- 2 3/4 cups all-purpose flour – Spoon and level it, don’t scoop!
- 1 tsp baking soda – Freshness matters – check the date
- 1/2 tsp salt – Just regular table salt works great
- 2 tsp pumpkin pie spice – My secret? I often add an extra pinch because… spice life
- 1 tsp cinnamon – Because is it really a snickerdoodle without extra cinnamon?
Plus:
- 1/4 cup granulated sugar + 1 tsp cinnamon – For that iconic sparkly cinnamon-sugar coating
How to Make Pumpkin Snickerdoodle Cookies
Alright, let’s get to the fun part – making these heavenly pumpkin snickerdoodles! Don’t worry, it’s easier than you think, and I’ll walk you through every step so you get perfect cookies every time. Just follow along!
Preparing the Dough
First things first – get that oven preheating to 350°F (175°C). Trust me, you don’t want to be ready to bake only to realize you forgot this crucial step!
Now, take your softened butter and both sugars (the white and brown sugars) and cream them together in a large bowl. Be patient here – you want this mixture light and fluffy, which takes about 2 minutes with a hand mixer. Tip from my grandma: When you think it’s done, beat it another 30 seconds! This creates tiny air pockets that make your cookies fluffy instead of dense.
Next, add that gorgeous pumpkin purée, egg, and vanilla. Mix just until combined – don’t go crazy! Overmixing at this stage can make your cookies tough. The batter might look a little curdled here, but don’t panic – it’s totally normal.
Baking the Cookies
Oh, this is my favorite part – rolling time! Mix your 1/4 cup sugar with 1 teaspoon cinnamon in a small bowl. Roll tablespoon-sized dough balls between your palms (lightly damp hands help prevent stickiness), then coat them generously in your cinnamon-sugar mixture. Place them about 2 inches apart on parchment-lined baking sheets – they’ll spread a bit while baking.
Into the oven they go for 10-12 minutes. Here’s the golden rule: Pull them out when the edges look set but the centers still appear slightly underdone. They’ll continue cooking on the hot baking sheet for a few minutes. Let them cool there for 5 minutes before transferring to a wire rack – this keeps them soft and chewy rather than falling apart when you move them too soon.
Pro tip: Rotate your baking sheets halfway through if your oven has hot spots. And resist the urge to peek too early – that blast of cold air can make your cookies spread unevenly!
Tips for Perfect Pumpkin Snickerdoodle Cookies
After making these pumpkin snickerdoodles more times than I can count, I’ve learned all the tricks for cookie perfection! Here are my can’t-live-without tips:
Butter matters! That “softened” instruction isn’t just a suggestion. Your butter should leave a slight dent when pressed – not rock hard, but not melty either. Too cold, and your cookies won’t spread enough. Too warm, and they’ll pancake out. If you forgot to take it out early, cut sticks into slices – they’ll soften in about 15 minutes!
Watch the clock like a hawk. These cookies keep baking after they come out of the oven. I always pull mine at 10 minutes – they should look slightly underdone in the center. The edges will be just barely golden. Letting them finish on the hot baking sheet gives you that perfect tender-chewy combo.
Storage secrets: Keep these pumpkin babies in an airtight container with a slice of bread (sounds weird, works miracles!). The bread absorbs excess moisture so cookies stay soft for days. Want to freeze dough? Portion into balls before freezing – then just roll in cinnamon-sugar and bake straight from frozen (add 1-2 minutes to baking time).
Common Questions About Pumpkin Snickerdoodle Cookies
I get so many questions about these pumpkin spice snickerdoodles – which makes me so happy because it means you’re all baking them! Let me share the answers to the ones that pop up most often in my Pinterest messages and comments.
Can I use canned pumpkin pie filling instead of puree?
Oh sweet friend, no-no-no! Pumpkin pie filling already has sugars and spices added, which throws off our careful balance. You definitely want plain canned pumpkin purée (look for “100% pure pumpkin” on the label). The pie filling will make your cookies way too sweet and give them a weird texture. I learned this the hard way when I first started baking them – let’s just say that batch went straight to the compost!
How do I keep my cookies from turning out cakey?
Ah, the cakey cookie struggle is real! Here’s my trick: don’t overmix after adding the flour (stop when you still see a few streaks), and slightly underbake them. The pumpkin adds moisture, which can make cookies cake-like if we’re not careful. Also, make sure your baking soda is fresh – old baking soda doesn’t react properly and can give you weird textures.
Can I freeze the cookie dough for later?
Absolutely! I freeze unbaked dough balls all the time (it’s my secret for fresh-baked surprises whenever cookie cravings hit). Scoop them first, then freeze uncovered on a tray for an hour before transferring to freezer bags. When you’re ready to bake, just roll the frozen dough balls in the cinnamon-sugar mix and add about 2 minutes to the baking time. No thawing needed – how perfect is that?
My cookies spread too much – what went wrong?
This usually means your butter was too soft. If you press your finger into the butter and it leaves a deep dent, it’s probably too warm. Chill your dough for 15 minutes before scooping if this happens. Also, check your flour measurement – if you packed it or scooped directly from the bag instead of spooning lightly, you might not have enough flour to hold everything together.
Nutritional Information for Pumpkin Snickerdoodle Cookies
Let’s talk numbers – because even though these pumpkin snickerdoodles taste like pure indulgence, it’s nice to know what you’re enjoying! Here’s the nutritional breakdown per cookie (based on this recipe making about 24 cookies)
- Calories: 120
- Fat: 5g (3g saturated)
- Carbohydrates: 18g
- Sugar: 8g
- Protein: 1g
- Sodium: 85mg
- Fiber: 0.5g
Now listen – these numbers can dance around a bit depending on your exact ingredients (like whether you use salted butter) and how big you make your cookies. I calculate based on standard supermarket brands, but if you’re using organic cane sugar or European-style butter, your mileage may vary. And hey – we don’t count calories when cookies are this full of autumnal joy, right?
Share Your Pumpkin Snickerdoodle Cookies
I would absolutely love to see your cookie creations swirling with cinnamon-sugar magic! Snap a pic of your pumpkin snickerdoodles and share them – nothing makes me happier than seeing your baking adventures. You’ll find me pinning more cozy fall recipes like this one all season long!
PrintPumpkin Snickerdoodle Cookies
Soft, chewy pumpkin cookies with cinnamon-sugar coating and pumpkin pie spice.
- Prep Time: 15 min
- Cook Time: 12 min
- Total Time: 27 min
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 cup granulated sugar (for rolling)
- 1 tsp cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add pumpkin puree, egg, and vanilla extract. Mix well.
- In a separate bowl, whisk flour, baking soda, salt, pumpkin pie spice, and cinnamon.
- Gradually add dry ingredients to wet ingredients, mixing until combined.
- In a small bowl, mix 1/4 cup sugar and 1 tsp cinnamon for rolling.
- Scoop dough into 1-inch balls, roll in cinnamon-sugar mixture, and place on baking sheets.
- Bake for 10-12 minutes until edges are set but centers are soft.
- Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
- Use room-temperature butter for easier mixing.
- Do not overbake to keep cookies soft and chewy.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg