Pumpkin Snickerdoodle Cookies Recipe

Lush with warm spice and cozy vibes, these pumpkin snickerdoodle cookies blend creamy pumpkin, rich brown sugar, and buttery dough in one soft, cinnamon-coated bite.

You can smell it already, can’t you? The scent of fall baking away in the oven, cinnamon twirling around like it owns the place. These pumpkin snickerdoodle cookies bring that unmistakable snickerdoodle chew, only now with a pumpkin-spice kick that tastes like sweater weather and cozy evenings.

Let me just say up front: they’re not trying to be flashy. These cookies know what they are. Mildly golden, soft all the way through, with a crackly cinnamon-sugar hug around each bite. They don’t need chocolate chunks or fancy extras—though I’d never stop you—but what they do need is you, a cup of tea, and maybe a second batch because they vanish fast.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Pumpkin Snickerdoodle Cookies

No big pitch here—sometimes you just want a reliable cookie that feels like a hug. These kind of whisper, “Hey, you’re doing great.”

Soft and chewy texture: That heavenly bend when you pull one apart? That’s the blend of melted butter and extra yolk magic.
Pumpkin-forward but not overwhelming: The pumpkin adds moisture and flavor, but doesn’t hit you over the head with jack-o’-lantern energy.
Cinnamon-sugar coating: Like a fuzzy blanket made of dessert. And yes, you roll them by hand. Therapeutic, honestly.
No mixer needed: Just bowls, a spoon, and a little arm action. Your upper bicep gets a tiny workout. Win-win.
Freezer-friendly dough: Make some now, bake some later. Future you sends thanks.
Perfect for chilly-day baking: The smell alone is worth making them. Your kitchen will feel borderline enchanted.

Ingredient Notes

Before you jump in, here’s the friendly breakdown of what’s going in the bowl and why it matters.

Pumpkin puree: Not pie filling! Use plain puree. We blot it with paper towels so the cookies stay soft—not soggy.
All-purpose flour: Good ol’ dependable. You don’t need fancy flour here. Just fluff it a little before measuring.
Pumpkin pie spice: That shortcut mix of cinnamon, nutmeg, ginger, and cloves makes the whole thing taste like a leaf-crunching walk.
Baking soda + cream of tartar: They team up to give that classic snickerdoodle lift and chew. Don’t skip the tartar—it’s what gives that subtle tang!
Salt: Just a little to balance all that sugar and spice. Especially important in cozy bakes like this.
Unsalted butter, melted: It blends so easily with the sugars and gives the cookies that rich base. Let it cool so you don’t scramble your eggs.
Granulated + brown sugar: Light brown sugar adds moisture and depth. White sugar helps with crisp edges and sweetness.
Egg yolks: Just the yolks, no whites—this keeps the cookies dense and fudgy instead of cakey.
Vanilla extract: Warm and kind of a background player here, but still essential.
Cinnamon + sugar (for rolling): The final step before baking. Adds just the right crunch and extra coziness.

How To Make This Pumpkin Snickerdoodle Cookies

Okay, grab your apron (or just wipe your hands on your jeans, no judgment). We’re going gently, one step at a time.

Dry out the pumpkin puree: Lay down paper towels on a plate and spread the pumpkin over them. Press with another layer on top and let it drain for at least 5 minutes. This small step keeps your cookies from getting cakey. Yes, kind of like pumpkin babysitting. Worth it.
Mix your dry stuff: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, cream of tartar, and salt. This is your spice melody, all coordinated and ready to groove with butter and sugar later.
Melt and mix butter and sugars: In a big bowl, stir together the melted (and cooled) butter with both sugars. It should feel like warm caramel on your spoon. Smooth and glossy.
Add egg yolks and vanilla: Blend those in until everything looks cohesive and dreamy. Like glossy, brown-sugar custard. No clumps allowed.
Stir in the pumpkin: Scrape that now-lean pumpkin right off the towels and into your bowl. Mix until it disappears into the dough.
Combine with dry ingredients: Pour your spice-flour mix into the wet. Stir gently with a spoon or spatula just until it comes together. Don’t overdo it—you’re baking cookies, not bread.
Chill the dough: Cover the bowl and let it hang out in the fridge for 30 to 60 minutes. It’s sticky dough, and a quick nap makes it easier to roll.
Make cinnamon-sugar coating: While the dough chills, stir up that irresistibly sandy cinnamon-sugar in a small bowl.
Roll the balls: Scoop about 1½ tablespoons per cookie. Roll each in the cinnamon sugar until completely coated. This is the messy, joyful part. Embrace it.
Bake: Space the cookies about 2 inches apart on parchment-lined sheets and bake at 350°F for 10–12 minutes. The edges should look just golden and the centers barely set.
Cool and devour: Let them sit on the baking sheet for about 5 minutes (they’re delicate at first), then move to a wire rack. Eat one warm, and pretend you weren’t planning that all along.

Storage Options

You’ve got options, friend. These cookies know how to stay comfy for days.

On the counter, they’re at their best stored in an airtight container. I like to drop a slice of sandwich bread in there too—it works magic keeping everything soft. The cookies will stay great for about 3–4 days if they last that long.

Wanna stash some dough for later? Freeze the cookie dough after rolling it into balls but before coating it in sugar. Line ’em up on a tray, freeze until firm, then pop into a zip-top bag. When your future self wants a cozy treat on demand, thaw the dough balls just long enough to roll in cinnamon sugar. Then bake like normal—maybe add an extra minute if they’re still chilly in the middle.

And yes, you can freeze the baked cookies too! Let them cool completely first, then seal them up snug in a freezer bag or container. Defrost at room temp… or pop one in the microwave for 10 seconds and pretend it’s fresh from the oven. Your secret’s safe here.

Variations and Substitutions

These pumpkin snickerdoodle cookies are a great base for little twists, whether you’re short on an ingredient or feeling a bit wild.

Pumpkin spice blend: If you’re out, mix 1½ tsp cinnamon with dashes of nutmeg, ginger, and cloves. DIY spice rack moment.
Add-ins like white chocolate chips: Go ahead and toss in a handful! They melt into the dough and add sweet creaminess that totally works with the pumpkin.
Swap for gluten-free flour: Use your favorite 1:1 GF baking blend. Just check if it contains xanthan gum—extra chew insurance.
Brown butter instead of melted: If you’ve got time and the patience, brown the butter first. It adds a toasted flavor that’s absurdly good.
Maple extract for fun: A drop or two swapped with vanilla can lean these cookies even deeper into fall territory.

What to Serve with Pumpkin Snickerdoodle Cookies

Once these warm beauties hit the plate, you might wonder what else to pair with them. Here are a few totally-approved, slightly indulgent ideas.

A frothy homemade latte or warm chai tea makes the perfect companion. Something spiced and creamy brings out the pumpkin flavor even more. The combo feels like one long exhale.
Serve these alongside a fall brunch spread with things like roasted veg and eggs. Yes, cookies at brunch are valid. If you’re feeling bold, sneak in a savory bite like a crisp piece of pan-seared cod with rainbow chard to balance things out.
These cookies also vibe wonderfully next to a scoop of vanilla or peanut butter banana ice cream. Warm+chilly = texture magic.
A little cheese plate never hurt anyone. If you’ve got mild blue cheese or creamy brie, pair it with one of these cookies and—trust me—the sweet-salty combo will shock you (in the best way).

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I use canned pumpkin pie filling instead of pumpkin puree?

I’d skip the pie filling, honestly. It has added sugar and spices, which can mess with how sweet and spiced your cookies turn out. Go with plain pumpkin puree so you have control over the flavor and sweetness. Totally worth the quick trip to the store if that’s not what’s sitting in your pantry.

Why do I blot the pumpkin with paper towels?

Good question! Pumpkin puree holds a ton of moisture—like, sneaky soup-level. If you don’t blot some of that water out, the cookies can turn out cakey instead of that signature snickerdoodle chew. Just a few minutes pressed between paper towels works wonders.

Can I freeze the dough?

Yes, absolutely. Scoop the dough into balls, freeze them on a sheet pan until solid, then store them in a zip-top bag in the freezer. When you’re ready to bake, roll them in cinnamon sugar and bake straight from frozen—just tack on an extra minute or two in the oven. They’re great to have on hand for surprise cookie cravings.

Do I have to chill the dough?

Chilling isn’t optional here, I’m afraid. The dough is soft and sticky, and a quick fridge nap firms things up so you can roll it without a gooey mess. It also keeps the cookies from spreading like a pancake while baking. Just 30 minutes will do the trick—but an hour’s even better if you’ve got the patience.

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