Pumpkin Snickerdoodles Recipe – Soft, Spiced & Perfectly Autumnal

Pumpkin Snickerdoodles combine the classic cinnamon-sugar flavor of snickerdoodles with the warm, cozy taste of pumpkin. Soft, chewy, and perfectly spiced, these cookies are ideal for fall, holiday gatherings, or anytime you want a comforting treat. This Pinterest-friendly recipe is easy to make, packed with flavor, and perfect for sharing.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 12–14 minutes
• Total Time: 27–29 minutes
• Servings: 24 cookies

Ingredients

For the cookies:

• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves (optional)

For the cinnamon-sugar coating:

• 1/4 cup granulated sugar
• 2 tsp ground cinnamon

Tools You’ll Need

• Mixing bowls
• Electric mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack

Step-by-Step Instructions

1. Preheat Oven: Set oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy.
3. Add Wet Ingredients: Mix in pumpkin puree, egg, and vanilla until combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and spices. Gradually mix into the wet ingredients.
5. Prepare Cinnamon-Sugar: In a small bowl, mix sugar and cinnamon for rolling.
6. Form Cookies: Scoop dough into 1.5-inch balls and roll in cinnamon-sugar mixture. Place 2 inches apart on baking sheet.
7. Bake: Bake for 12–14 minutes until cookies are set but still soft in the center.
8. Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack.

Tips and Variations

• Chewier cookies: Slightly underbake by 1–2 minutes.
• Extra spice: Add 1/4 tsp ginger for a warm fall flavor.
• Gluten-free: Use a 1:1 gluten-free flour blend.
• Chocolate twist: Mix in mini chocolate chips for extra indulgence.

Health Benefits

• Pumpkin: High in fiber, vitamin A, and antioxidants.
• Moderate sugar: Home-baked, so you can control sweetness.
• Portion control: Small cookies make it easier to enjoy without overindulging.
• Spices: Cinnamon and nutmeg can help regulate blood sugar and add antioxidant benefits.

Nutrition Facts (Per Cookie – Estimated)

Values may vary depending on ingredients and cookie size.

Perfect Pairings

• Drinks: Pumpkin spice latte, chai tea, hot chocolate, or coffee.
• Shakes: Vanilla milkshake, cinnamon smoothie, or pumpkin-flavored shake.
• Dessert Boards: Pair with pecans, caramel drizzle, or chocolate squares for a festive spread.
• Breakfast Treat: Serve alongside oatmeal or yogurt for a sweet morning snack.

FAQs

Can I freeze Pumpkin Snickerdoodles?

Yes, freeze baked cookies in an airtight container for up to 2 months. Unbaked dough can also be frozen and baked later.

How do I make them softer?

Slightly underbake and allow the cookies to cool on the baking sheet for a few minutes before transferring.

Can I use canned pumpkin pie filling?

No. Use pure pumpkin puree. Pie filling contains added sugar and spices, which may affect taste and texture.

Are these cookies suitable for kids?

Absolutely! They’re soft, mildly sweet, and kid-friendly.

Can I add mix-ins?

Yes! Chocolate chips, chopped nuts, or dried cranberries complement the pumpkin flavor perfectly.

Final Thoughts

These Pumpkin Snickerdoodles are the ultimate fall treat—soft, chewy, and bursting with seasonal flavor. They’re easy to make, visually appealing, and perfect for Pinterest users looking for cozy, shareable recipes. Pair them with warm drinks, shakes, or even dessert boards for a complete autumn experience.