Freshly baked pumpkin snickerdoodle cookies, one with a bite taken out, showing its moist, golden interior and cinnamon sugar coating.

Embrace the cozy flavors of fall with a delightful twist on a classic! These pumpkin snickerdoodle cookies bring together the beloved tang of a traditional snickerdoodle with the warm, spiced notes of pumpkin. You’ll love their irresistibly soft and chewy texture, making them a perfect seasonal treat. This easy recipe promises a comforting experience, ideal for bakers of all skill levels.

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Why You’ll Love These Pumpkin Snickerdoodle Cookies

Ultimate Soft and Chewy Texture: Achieve that perfect melt-in-your-mouth quality every time.
Classic Snickerdoodle Meets Fall Spice: Enjoy the signature tang of cream of tartar beautifully blended with rich pumpkin and aromatic spices. These truly are the best pumpkin snickerdoodles.
Effortless Baking: No electric mixer is needed, just a bowl and a whisk! This makes cleanup a breeze.
Perfect for Any Occasion: Ideal for fall baking, holiday gatherings, or simply a cozy evening treat.
Simple Ingredients, Straightforward Process: Beginner-friendly steps mean delicious results without any fuss.

Key Ingredients for Perfect Pumpkin Snickerdoodle Cookies

Creating the best pumpkin snickerdoodle cookies starts with understanding each ingredient’s role. Using high-quality items ensures fantastic flavor and texture. Gather these essentials for a batch of truly irresistible treats.

Ingredients List

½ cup unsalted butter, melted and cooled for at least 10 minutes
½ cup sugar
⅓ cup light brown sugar, tightly packed
¼ cup pumpkin puree
1 large egg yolk
¾ teaspoon vanilla extract
1 ½ cups all purpose (plain) flour
1 ½ teaspoons pumpkin pie spice
½ teaspoon baking soda
¼ teaspoon cream of tartar
½ teaspoon salt
¼ cup sugar (for coating)
2 teaspoons ground cinnamon (for coating)

Notes & Substitutions

Melted Unsalted Butter: Melting the butter helps achieve that wonderfully chewy texture. Ensure it’s completely cooled before mixing, otherwise it can scramble the egg yolk.
Pumpkin Puree: Always use pure pumpkin puree, not pumpkin pie filling. Pie filling contains added spices and sugar that will alter your cookie’s flavor and moisture balance significantly.
Egg Yolk: Using just the yolk adds richness and tenderness without extra moisture from the egg white, preventing cakey cookies. This is key for a truly soft bite.
Cream of Tartar: This ingredient is absolutely essential for the classic snickerdoodle tang and its signature texture. Do not skip it; there’s no good substitute for the unique flavor it provides. According to Sally’s Baking Addiction, cream of tartar adds a unique tangy flavor that distinguishes snickerdoodles from other sugar cookies.
Pumpkin Pie Spice: Feel free to use a store-bought blend or create your own with cinnamon, nutmeg, ginger, and cloves for a personalized touch.
Flour: Measure your all-purpose flour correctly by spooning it into the measuring cup and then leveling it off. Scooping directly can compact the flour, leading to dry, dense cookies.
Sugars: The combination of white and brown sugar contributes to both sweetness and that desirable soft, chewy consistency.

Essential Equipment

Gathering your tools before you start makes the baking process smooth and enjoyable. You won’t need anything fancy for these delicious cookies.

Medium and Small Mixing Bowls: For combining wet and dry ingredients separately.
Whisk and Rubber Spatula: Perfect for mixing your dough by hand.
Measuring Cups and Spoons: For accurate ingredient portions.
Baking Sheets: You will need at least two, or one to rotate batches.
Parchment Paper or Silicone Baking Mats: For easy cleanup and to prevent sticking.
Cookie Scoop (1.5 tablespoon): Ensures uniformly sized cookies for even baking.

Step-by-Step Instructions for Pumpkin Snickerdoodle Cookies

Follow these simple steps for perfect pumpkin snickerdoodle cookies every time. Baking should be fun, and this recipe makes it easy for beginners!

Prepare Wet Ingredients: First, combine your cooled, melted butter with both the granulated sugar and light brown sugar in a medium mixing bowl. Stir these together thoroughly until they are well-combined and smooth. Then, add the pumpkin puree and stir again until everything is evenly incorporated.
Add Flavorings: Next, stir in the large egg yolk and the vanilla extract into your wet mixture. Mix until these additions are fully blended, ensuring a rich flavor base for your cookies.
Combine Dry Ingredients: In a separate, smaller bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt. Whisk vigorously for about 30 seconds to ensure all ingredients are evenly distributed. This prevents pockets of leavening agents in your cookies.
Mix Dough: Gradually add the dry ingredient mixture to the wet mixture, mixing with your rubber spatula until the ingredients are just combined. Be careful not to overmix the dough, as this can lead to tough cookies. Stop mixing as soon as no streaks of flour remain.
Chill Dough: Cover your cookie dough with clear plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Place the bowl in the refrigerator to chill for at least 45 minutes. Chilling is crucial for the texture and to prevent spreading.
Preheat Oven & Prep Coating: While the dough chills, preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat. In a small bowl, prepare your cinnamon sugar coating by whisking together the ¼ cup sugar and 2 teaspoons ground cinnamon until fully combined.
Scoop & Roll: Remove the chilled dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, portion out the dough into balls. Roll each ball briefly between your palms until smooth, then generously roll it through the cinnamon-sugar mixture. Transfer the coated dough balls to your prepared cookie sheet, spacing them at least 2 inches apart.
Bake Cookies: Bake the pumpkin snickerdoodle cookies in the preheated 350°F oven for 10-12 minutes. The edges should be set, but the centers should still look slightly soft. Remember to keep any remaining dough refrigerated while cookies are baking, and never place new cookie dough on a hot baking sheet.
Cool Completely: Once baked, remove the cookies from the oven. Allow them to cool completely on the cookie sheet. They will continue to set as they cool, developing that perfect soft and chewy texture. Then, they are ready to enjoy!

Pro Tips for Baking the Best Pumpkin Snickerdoodle Cookies

Achieve perfect cookies every time with these helpful hints tailored for your pumpkin snickerdoodles.

Butter Temperature: Always ensure your melted butter is truly cooled. Warm butter will melt the sugars too quickly and could lead to a greasy, flat cookie.
Baking Sheets: Use cool or room temperature baking sheets for each batch. Placing dough on a warm sheet causes immediate spreading.
Dough Chilling: Do not skip chilling the dough! This step firms up the butter, prevents excessive spreading, and allows the flavors to meld beautifully.
Measuring Flour: Accurately measure flour by spooning it into your measuring cup and then leveling off the top. Too much flour makes cookies dry and dense.
Avoid Overmixing: Mix the dough only until the ingredients are just combined. Overmixing develops the gluten in the flour, resulting in tough, less tender cookies.
Don’t Overbake: Bake until the edges are set and lightly golden, but the centers still look slightly soft. They will continue to cook and set on the hot baking sheet.

Serving, Storing, & Variations

These delightful pumpkin snickerdoodle cookies are versatile, whether you’re serving them fresh, saving them for later, or experimenting with new flavors.

Serving Suggestions

Enjoy warm with a cold glass of milk, a mug of hot coffee, or a cozy cup of tea.
Crumble a cookie over a scoop of vanilla bean ice cream for a delicious fall dessert.
Serve as a festive fall dessert at your next holiday gathering, or pack them in lunchboxes for a special treat.

Storage Instructions

Store cooled cookies in an airtight container at room temperature for up to 5 days, maintaining their soft texture.
Freezing Baked Cookies: Place completely cooled cookies in a freezer-safe airtight container or bag, separating layers with parchment paper. Freeze for up to 3 months. Thaw at room temperature.
Freezing Dough: Scoop unbaked dough balls (without the cinnamon-sugar coating) onto a parchment-lined baking sheet and freeze until solid. Transfer frozen dough balls to an airtight freezer bag for up to 3 months. When ready to bake, roll in coating and bake from frozen, adding a couple of extra minutes to the baking time.

Delicious Variations

White Chocolate Pumpkin Snickerdoodles: Fold in ½ cup of white chocolate chips to the dough for extra sweetness and creamy texture.
Maple Glaze: Drizzle a simple glaze made from powdered sugar and a touch of maple syrup over the cooled cookies for an added layer of fall flavor.
Nutella Swirl: Swirl a dollop of Nutella into the center of each cookie dough ball before baking for a decadent surprise.
Cream Cheese Frosting: Once cooled, spread a thin layer of tangy cream cheese frosting on top for an indulgent, cupcake-like experience.

Nutrition Information

These estimates provide a general idea of the nutritional content per cookie. Individual values may vary based on specific ingredients and preparation methods.

Nutrient	Amount
Serving Size	1 cookie
Calories	153 kcal
Carbohydrates	24 g
Protein	2 g
Fat	6 g
Saturated Fat	4 g
Monounsaturated Fat	2 g
Cholesterol	27 mg
Sodium	114 mg
Potassium	27 mg
Fiber	1 g
Sugar	14 g
Vitamin A	800 IU
Calcium	10 mg
Iron	0.7 mg

Note: Nutritional information is an estimate and may vary depending on ingredients and preparation.

Frequently Asked Questions (FAQ)

Here are some common questions to help you bake the best pumpkin snickerdoodle cookies.

Can I make the dough ahead of time? Absolutely! You can prepare the dough up to 2-3 days in advance. Store it tightly covered in the refrigerator until you are ready to scoop and bake.
Can I freeze pumpkin snickerdoodle cookie dough? Yes, you can! Form the dough into balls, freeze them without the coating until solid, then transfer to a freezer-safe bag. They’ll keep for up to 3 months.
Is cream of tartar necessary for snickerdoodles? Yes, cream of tartar is essential. It provides the unique tangy flavor and helps create the characteristic soft, chewy texture and slightly cracked surface of snickerdoodles.
Why are my pumpkin snickerdoodle cookies flat/cakey? This can happen if your butter was too warm, the dough wasn’t chilled enough, you overmixed the dough, or if your pumpkin puree was too wet. Ensure correct butter temperature, proper chilling, and avoid overmixing.
How do I prevent my cookies from spreading too much? Chilling the dough thoroughly is key. Also, make sure your baking sheets are cool before placing new dough balls on them; never put dough on a hot sheet.

Conclusion

There’s nothing quite like the comforting aroma and taste of freshly baked pumpkin snickerdoodle cookies. Their perfect balance of warmth, spice, and that delightful soft-chewy texture makes them an essential treat for autumn and beyond. We hope this simple, beginner-friendly recipe brings joy to your kitchen. Bake a batch today and share the fall deliciousness! Don’t forget to share your photos and leave a review; we’d love to hear how yours turned out.