Pumpkin Snickerdoodle Cookies

The scent of cinnamon sugar and soft pumpkin spice filled our kitchen the first chilly Saturday of October. I remember my daughter, arms dusted in flour, giggling as we rolled each ball of pumpkin snickerdoodle cookie dough in cinnamon sugar. That afternoon, we weren’t just baking — we were making autumn memories. These cozy cookies are soft, warm, and spiced just enough to remind you that sweater weather is finally here.

Pumpkin snickerdoodle cookies are one of those nostalgic treats that feel like a hug from the oven. Unlike regular pumpkin cookies, these have that signature snickerdoodle chew, but with a whisper of real pumpkin and all the cinnamon spice you crave this time of year. Every bite delivers a warm crunch on the outside and a tender, spiced center that simply melts.

So whether you’re planning a fall party, filling a cookie jar, or just craving something sweet after dinner, these cookies never disappoint.

Gather around the table — something delicious is waiting!

Why You’ll Love This Recipe

These pumpkin snickerdoodle cookies are the ultimate fall cookie — cozy, spiced, and incredibly easy to make. The texture is just dreamy: pillowy soft on the inside with a crackled cinnamon-sugar crust on the outside.

The balance of sweetness with a touch of spice makes these cookies perfect for both kids and adults. They’re also ideal for fall bake sales or holiday dessert trays — they disappear fast!

You won’t need any fancy tools or mixers. Just a bowl, a whisk, and a little love. The recipe is beginner-friendly but delivers bakery-level results.

Best of all? They come together in about 30 minutes, with no chilling required unless your dough gets too sticky. That means cookies-on-demand for those cozy afternoons when the craving strikes.

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Ingredient Overview

These pumpkin snickerdoodle cookies bring everything you love about classic snickerdoodles — plus a subtle pumpkin twist. The flavor is warm, spiced, and totally comforting.

• Salted Butter: Adds a rich base flavor and helps create that chewy texture.

• Sugar: Sweetens the dough and forms the crisp cinnamon coating.

• Egg: Binds the dough and helps give that soft chew.

• Pumpkin Puree: Adds moisture and a mild pumpkin note — make sure it’s canned, not fresh!

• All-Purpose Flour: Gives structure and balances the moisture from the pumpkin.

• Cream of Tartar: The secret to the snickerdoodle tang and soft chew.

• Baking Soda & Salt: Ensures a fluffy rise and balances sweetness.

• Pumpkin Pie Spice: Brings the warm cinnamon, nutmeg, and clove notes. (Or mix your own!)

• Cinnamon Sugar Mixture: That classic snickerdoodle finish you can’t skip.

Food Styling Tip: Roll each dough ball generously in cinnamon sugar and lightly flatten before baking for that picture-perfect crackle.

Step-by-step Instructions

Step 1: Preheat Your Oven and Prep Your Tools

Start by preheating your oven to 350°F and lining a cookie sheet with parchment paper. This ensures your pumpkin snickerdoodle cookies bake evenly without sticking. It’s a small step that makes cleanup a breeze too.

Step 2: Cream Butter and Sugar Together

In a large mixing bowl, cream together the salted butter and sugar until light and fluffy — about 2 to 3 minutes. This base creates the soft, tender texture we love in pumpkin snickerdoodle cookies.

Step 3: Add Egg and Pumpkin Puree

Crack in the egg, then add the pumpkin puree and mix until smooth. Be sure to use canned pumpkin — homemade versions can make the dough too wet and affect how your pumpkin snickerdoodle cookies hold up in the oven.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and pumpkin pie spice. Gradually add the dry mix to the wet, stirring until a soft dough forms. Don’t overmix — just enough to bring it all together.

Step 5: Make the Cinnamon Sugar Mixture

Mix together 2 tablespoons sugar and 2 teaspoons cinnamon in a small bowl. This will be the magic dust that gives your pumpkin snickerdoodle cookies their iconic spiced crackle on top.

Step 6: Shape and Roll the Dough

Scoop out 1-inch dough balls and roll each one in the cinnamon sugar. Tip: If the dough feels too sticky, wet your hands slightly or chill the dough for 30 minutes. This keeps your pumpkin snickerdoodle cookies uniform and easy to shape.

Step 7: Press and Bake

Place cookie dough balls on the baking sheet, spaced about 2 inches apart. Gently press down each ball to flatten slightly. Bake for 10–13 minutes, or until the tops look just matte and set.

Step 8: Cool and Set

Remove the pumpkin snickerdoodle cookies from the oven and let them cool on the baking sheet for at least 5 minutes. This helps them finish baking and keeps the centers delightfully soft.

Pro Tips

A few thoughtful tweaks can take your pumpkin snickerdoodle cookies from great to unforgettable.

Let your butter be just slightly soft — not mushy. It should hold shape but give when pressed. Too-soft butter makes the dough overly sticky and tough to roll.

Always use canned pumpkin puree — not homemade. Homemade puree holds extra moisture, which throws off the texture of your pumpkin snickerdoodle cookies.

Want perfect crackly tops? Press each dough ball gently before baking and use a generous coating of cinnamon sugar.

If the dough’s too sticky to handle, wet your hands before rolling — or chill the dough for 30 minutes. It’s a lifesaver when shaping pumpkin snickerdoodle cookies!

Finally, don’t overbake. These cookies should come out soft and just matte on top — they’ll finish setting on the baking sheet.

Variations

Craving a little twist? These pumpkin snickerdoodle cookies are super versatile.

Swap in brown butter for extra richness and a subtle nutty flavor. It pairs beautifully with the pumpkin and spice.

Add white chocolate chips or butterscotch morsels to your dough for a gooey, candy-sweet bite inside each cookie.

Make them gluten-free by using a 1-to-1 gluten-free flour blend. The texture of the pumpkin snickerdoodle cookies remains soft and chewy when done right.

For an extra-spicy version, double the cinnamon or add a pinch of cardamom to the sugar coating. It gives each bite a warming, bold finish.

Frequently Asked Questions

Serving Suggestions

These pumpkin snickerdoodle cookies are cozy little gems that fit beautifully into all your fall moments. I love piling them high on a rustic cake stand for Thanksgiving dessert tables or sneaking them into lunchboxes for a surprise treat. They pair wonderfully with a cup of spiced chai or hot apple cider — something warm to match their soft, cinnamon-kissed centers.

If you’re planning a seasonal baking day, make them alongside our sourdough pumpkin cinnamon rolls or tuck them into a cookie tray with gluten-free pumpkin s’mores cookies for a variety of textures. And don’t forget a cozy playlist and flickering candle — that’s the Paisley kitchen way.

Conclusion

There’s something truly special about baking cookies that make your whole kitchen smell like fall. These pumpkin snickerdoodle cookies strike the perfect balance between old-fashioned comfort and a seasonal twist. Whether you’re baking for friends, little ones, or just yourself on a quiet afternoon, they deliver joy one cinnamon-sugared bite at a time.

Recipes like this remind me why I love what I do — helping folks bring warmth, creativity, and just a little magic to everyday moments.

So go ahead, preheat that oven and make a batch of these tender, chewy pumpkin snickerdoodle cookies today. If you try them, I’d love to hear about it! Drop a comment below with your twist, or share your version on Instagram and tag us — nothing makes me smile more than seeing your creations.

And if you’re on Pinterest or TikTok, be sure to follow Paisley Recipes for more cozy inspiration. Let’s keep baking, laughing, and making sweet memories together.

Let’s make memories one bite at a time.