Pumpkin Snickerdoodle Cookies Recipe

Pumpkin snickerdoodle cookies are soft, spiced, and perfect for fall. They combine the classic snickerdoodle flavor with pumpkin puree for a moist and tender cookie. You don’t need special ingredients or tools. And you’ll find this recipe easy to follow on homeandfiesta, where simple seasonal treats are the focus.

These cookies are great for holiday trays, coffee breaks, or gifting. The cinnamon sugar coating adds a slightly crisp, sweet exterior. They are soft in the center and full of warm spices.

What Are Pumpkin Snickerdoodle Cookies?

Pumpkin snickerdoodle cookies are a soft variation of the traditional snickerdoodle. They use pumpkin puree, cinnamon, and other warm spices.

They are chewy, tender, and slightly sweet. The classic snickerdoodle tang comes from cream of tartar. Rolling them in cinnamon sugar gives a lightly crisp coating.

These cookies are ideal for fall or holiday baking. You can bake them in batches, freeze them, or gift them.

Ingredients You’ll Need

You don’t need anything fancy. Most ingredients are likely already in your pantry.

For the cookie dough:

• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) brown sugar
• 1/2 cup (120 g) pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar (optional)
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Cinnamon sugar coating:

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Tips:
Use room-temperature butter and egg for easy mixing. Don’t pack the flour when measuring. Pumpkin puree adds moisture, so cookies stay soft.

How to Make Pumpkin Snickerdoodle Cookies

Step 1: Prepare the oven and baking sheet

• Preheat oven to 350°F (175°C).
• Line a baking sheet with parchment paper or silicone mat.

Step 2: Mix the wet ingredients

• In a large bowl, beat butter and sugars until smooth.
• Add pumpkin puree, egg, and vanilla. Mix until combined.

Step 3: Combine dry ingredients

• In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and cream of tartar.
• Gradually add dry ingredients to wet mixture. Stir until fully combined.

Step 4: Prepare the cinnamon-sugar coating

• In a small bowl, mix granulated sugar and cinnamon.

Step 5: Shape the cookies

• Scoop dough using a tablespoon or cookie scoop.
• Roll each ball in cinnamon-sugar mixture until coated.
• Place 2 inches apart on the baking sheet.

Step 6: Bake the cookies

• Bake for 12–15 minutes until edges are slightly golden.
• Don’t overbake; cookies should be soft in the center.

Step 7: Cool and serve

• Let cookies cool on the baking sheet for 5 minutes.
• Transfer to a wire rack to cool completely.

Why This Recipe Works

This recipe works because of the balance between pumpkin, butter, and flour.

• Pumpkin puree keeps cookies moist and tender.
• Cinnamon-sugar coating gives a sweet, slightly crisp surface.
• Cream of tartar adds the classic snickerdoodle tang.
• Baking at 350°F ensures edges are lightly golden while the center stays soft.

Chilling the dough is optional but can help maintain shape. The warm spices complement the pumpkin flavor perfectly. Even beginners can make these cookies successfully.

Tips for Perfect Pumpkin Snickerdoodle Cookies

• Use fresh pumpkin puree, not canned pie filling. Pie filling contains extra sugar and spices.
• Don’t overmix the dough. Overmixing makes cookies dense.
• Chill dough for 15–20 minutes to prevent spreading.
• Let cookies cool completely before stacking or storing.
• Store in an airtight container to maintain softness.

Variations You Can Try

• Add-ins: Fold in white chocolate chips, chopped pecans, or dried cranberries.
• Mini cookies: Make small balls for bite-sized treats. Bake 1–2 minutes less.
• Toppings: Drizzle melted chocolate or dust with powdered sugar.
• Spice twist: Add 1/4 teaspoon ginger for extra warmth.

Storage and Make-Ahead Instructions

• Room temperature: Store cookies in an airtight container for 3–4 days.
• Freezing: Freeze baked cookies up to 2 months. Thaw at room temperature.
• Unbaked dough: Roll dough into balls, freeze on a tray, then store in a freezer bag. Bake as needed.

Recipe FAQ,s

1. Can I use pumpkin pie filling instead of puree?
No. Pie filling is sweeter and contains spices, which can alter texture and flavor.

2. Why are my cookies too soft?
They may be underbaked or the dough may have too much pumpkin. Bake until edges are lightly golden.

3. Can I make these gluten-free?
Yes. Use a 1:1 gluten-free flour blend. Texture may vary slightly.

4. How do I keep cookies from spreading?
Chill the dough before baking. Make sure cookies are spaced at least 2 inches apart.

5. Can I add chocolate chips?
Yes. Fold them gently into the dough before rolling in cinnamon sugar.

6. Can I skip cream of tartar?
Yes. It adds the classic tang, but cookies will still taste good without it.

Serving Suggestions

• Serve on a fall-themed cookie tray with coffee or tea.
• Package in a tin for gifting.
• Enjoy as a snack with a glass of milk or hot cocoa.

These cookies are soft, chewy, and full of warm spice. They are perfect for fall, Thanksgiving, or winter holiday gatherings.

Conclusion

Pumpkin snickerdoodle cookies are easy to make and taste amazing. The pumpkin keeps them soft, while cinnamon sugar adds sweetness and crunch. You can decorate them, add mix-ins, or bake mini versions for bite sized treats.

Try this recipe on homeandfiesta this season. Bake a batch for friends, family, or holiday parties. Share your favorite toppings or mix-ins in the comments. These cookies are simple, festive, and a perfect seasonal treat.