Few cookies capture the essence of fall quite like pumpkin snickerdoodle cookies. They bring together the familiar cinnamon-sugar charm of classic snickerdoodles with the warm, velvety richness of pumpkin — all wrapped in cozy spices that feel like autumn in every bite. Whether you’re baking for a holiday gathering or just need something sweet with your coffee, these fall cookies strike the perfect balance between comfort and flavor.
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The Cozy Fall Cookie You Didn’t Know You Needed
A Personal Fall Favorite with a Cinnamon-Sugar Twist
These pumpkin snickerdoodle cookies will be a permanent fixture in your fall baking lineup. They’re chewy, warm, and perfectly spiced — like wrapping yourself in a flannel blanket. And the best part? No eggs needed. Just pure pumpkin, cozy spices, and a crackly cinnamon sugar shell that tastes like October should.
The first time you made them for your friends, they disappeared before they even cooled. Now, every autumn gathering I host starts with a batch of these on the counter and a pot of cider on the stove. If you’re looking for a cookie that screams fall but still feels familiar, this is it.
Want more fall-inspired treats? Try these easy pumpkin no bake cookies or this moist & spiced gingerbread loaf for a double hit of seasonal flavor.
What Makes Pumpkin Snickerdoodles So Irresistible?
At first glance, they look like classic snickerdoodles. But take a bite, and you’ll taste the difference. These fall cookies pack a chewy, melt-in-your-mouth texture thanks to real pumpkin puree. They skip the egg entirely, making room for a more concentrated pumpkin flavor that shines through in every bite.
Where traditional snickerdoodles rely on tangy cream of tartar for bite, this version leans into the mellow warmth of cinnamon, nutmeg, ginger, and clove — classic fall spices that complement the pumpkin without overpowering it. Rolled in cinnamon sugar before baking, they puff up slightly in the oven and settle into soft, golden cookies with those tell-tale cracks across the top.
They’re cozy, comforting, and just the right amount of sweet — ideal for after-dinner desserts, bake sales, or sneaking one with your morning coffee.
Pumpkin Snickerdoodle Cookies
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Silicone spatula
- 1-oz cookie scoop
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 1/2 cup 1 stick unsalted butter, melted
- 1/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/3 cup canned pumpkin puree not pumpkin pie filling
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp pumpkin pie spice or mix: 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, pinch of clove
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Stir in pumpkin puree, vanilla, and lemon juice.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Slowly fold the dry mixture into the wet ingredients. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- In a small bowl, mix the cinnamon and sugar for coating.
- Scoop 1 oz of dough, roll into balls, and coat thoroughly in cinnamon sugar.
- Place cookies on the prepared baking sheet, spaced 3 inches apart.
- Bake for 10–12 minutes or until edges are set and tops start to crack.
- Cool on the sheet for 2–3 minutes before transferring to a wire rack.
- Enjoy warm or store for later!
Notes
- Carbohydrates 20g
- Sugar 12g
- Fat 5g
- Saturated Fat 3g
- Protein 1g
- Fiber 0.5g
- Sodium 80mg
Ingredients & Substitutions and Baking Tips for Perfect Pumpkin Snickerdoodles
Must-Have Ingredients & Substitutions (and Why They Matter)
When it comes to baking pumpkin snickerdoodle cookies, the ingredients you choose can make or break the batch. Each one serves a purpose, so here’s a quick rundown of what matters—and what you can tweak without sacrificing flavor or texture.
Canned Pumpkin
Use pure canned pumpkin (not pumpkin pie filling). There’s no need to blot or strain it. The moisture content is essential, especially since this recipe skips eggs. That pumpkin binds everything together and adds that deep, autumnal richness. Homemade puree is fine too, but make sure it’s thick and not watery.
Melted Butter
Butter adds richness and chew. Since we melt it, there’s no need to wait for softening, and it blends easily with sugars. Want to level up the flavor? Try browned butter for a nutty twist, but note that it will slightly reduce the dough’s moisture, resulting in thicker cookies.
Brown Sugar + Granulated Sugar
Brown sugar gives the cookies that soft, chewy bite with molasses depth. White sugar creates those crisp edges and crackled tops snickerdoodles are famous for.
Pumpkin Pie Spice
Store-bought blends work great, but you can make your own. Here’s a simple recipe:
| Spice | Amount |
|---|---|
| Cinnamon | 1 ½ tsp |
| Ginger | ½ tsp |
| Nutmeg | ¼ tsp |
| Cloves | ¼ tsp |
| Allspice | ¼ tsp |
Don’t forget the cinnamon sugar coating—it’s essential. That final roll before baking gives the cookies their traditional sweet crunch.
For another variation on warm spice cookies, check out these festive Halloween shortbread cookies made with subtle vanilla and a buttery base.
How to Avoid Common Mistakes in Fall Cookie Recipes
Let’s talk pitfalls. While fall cookies like these pumpkin snickerdoodles are relatively forgiving, a few common missteps can lead to disappointment. Here’s how to sidestep them and nail the perfect chewy texture every time.
1. Don’t Overdo the Flour
Pumpkin puree adds moisture, but if you add too much flour, the dough turns stiff and the cookies don’t spread. Always measure your flour properly—either spoon it into the cup and level it off or use a kitchen scale for best accuracy.
2. Chill the Dough
This step matters. Letting the dough rest in the fridge for at least an hour helps the flavors meld, reduces excess spread, and ensures chewy centers. Skip it, and you risk thin, cakey cookies that fall flat.
3. Watch Your Bake Time
Cookies should look slightly underbaked when you pull them out. They’ll continue to set as they cool. Overbaking dries them out fast. Look for lightly golden edges and soft centers with crackled tops—that’s your visual cue.
4. Don’t Skip the Sugar Roll
Rolling each dough ball in cinnamon sugar does more than add sweetness. It caramelizes slightly in the oven, creating a signature crackled texture. This is what separates a snickerdoodle from a plain spiced cookie.
5. Don’t Overdo the Pumpkin
A little goes a long way. Too much pumpkin makes the dough too wet and leads to soft, sponge-like cookies. Stick to the recommended amount (usually around 1/3 cup for a standard batch).
For more inspiration on seasonal bakes, the Pumpkin Chocolate Chip Cookies and Moist Apple Cinnamon Muffins with Crumb Topping offer great ideas to fill your kitchen with warm aromas.
Step-by-Step Guide to Baking Pumpkin Snickerdoodle Cookies
Mixing, Rolling & Chilling for the Best Texture
Let’s get into the heart of the process. Making pumpkin snickerdoodle cookies isn’t hard — but a few simple steps make all the difference between average and bakery-quality.
Mix the Wet Ingredients
In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add in your pumpkin purée (no blotting!), a splash of vanilla, and a few drops of lemon juice (this brightens the flavor). Stir until well combined and glossy.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. This ensures even distribution and helps prevent clumps of baking soda — a common cause of bitter bites.
Bring It All Together
Gently fold the dry ingredients into the wet mixture using a spatula. Don’t overmix — just enough until you don’t see streaks of flour. The dough should be soft but not sticky.
Chill the Dough
Cover the bowl and refrigerate the dough for at least 1 hour. Chilling solidifies the butter, prevents spreading, and allows the spice flavors to develop. If you’ve ever had cookies that spread too thin, skipping this step was likely the cause.
Roll in Cinnamon Sugar
Mix granulated sugar and cinnamon in a small bowl. Using a 1-oz cookie scoop, portion the dough and roll each ball until smooth. Drop into the sugar and roll to coat thoroughly — that cinnamon crust gives snickerdoodles their signature crackle.
Baking and Cooling Like a Pro
Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Space your cookie balls at least 3 inches apart — they’ll puff and spread slightly. Bake for 10–12 minutes.
How to Know They’re Done:
- Edges should look set and golden
- Centers will look slightly puffed and soft
- Surface should show light cracking
Resist overbaking! The cookies will continue to firm up as they cool.
Cool Down
Let cookies cool on the baking sheet for 2–3 minutes before transferring to a rack. This resting time helps them deflate slightly, creating that chewy center.
Pro Tips:
- If using a scoop, press slightly for even thickness
- Don’t flatten the dough balls before baking — let the oven do the magic
- Bake one tray at a time in the center of the oven for best results
Want more cozy recipes ideas? These Chocolate Chip Banana Cookies and double chocolate zucchini bread are fall-approved favorites.
Storage, Serving Ideas, Freezing, and Fun Variations
How to Store and Freeze Pumpkin Snickerdoodle Cookies
Once your kitchen smells like heaven and your cookies are golden and cooled, it’s time to store them — or stash a few away for later.
To keep your pumpkin snickerdoodle cookies soft and chewy, store them in an airtight container at room temperature. They’ll stay fresh for 4 to 5 days. If you’re in a dry climate or just want extra insurance, toss a slice of sandwich bread in the container. The cookies will absorb its moisture and stay pillowy soft.
Freezing? Absolutely. These cookies freeze beautifully — both the dough and the baked cookies.
- To freeze dough: Roll the dough into balls, coat in cinnamon sugar, then freeze them on a baking sheet. Once solid, transfer to a freezer bag. Bake directly from frozen — just add 1–2 minutes to the baking time.
- To freeze baked cookies: Let them cool completely, then freeze in a zip-top bag for up to 3 months. For best texture, warm them in a 300°F oven for 3–4 minutes before serving.
Serving Ideas
These cookies are the perfect sidekick to your favorite fall drinks. Serve them warm with:
- A mug of chai or hot apple cider
- Pumpkin spice latte (because why not double down?)
- Vanilla bean ice cream for a quick cookie sandwich
- Greek yogurt and cinnamon for a fall dessert board
Want to round out your fall dessert table? Pair these with Chocolate Zucchini Cake or Oatmeal Cookies Recipe with Pumpkin, Walnuts & Raisins for easy variety.
Fun Twists to Try Next Time
Ready to remix your next batch? These simple swaps add personality and flavor:
- Brown Butter Boost: Swap melted butter for brown butter to add nutty depth and caramel notes.
- Chocolate Chips: Add dark or white chocolate chips for sweetness and contrast.
- Maple Syrup Glaze: Drizzle cooled cookies with a glaze made of powdered sugar and real maple syrup.
- Stuffed Center: Fill each dough ball with a dollop of Nutella or pumpkin butter before rolling.
Looking for more seasonal spins? Explore our Healthy Apple Crisp or keep things indulgent with Chocolate Peanut Butter Cups Zucchini Bread.
FAQs: Pumpkin Snickerdoodle Cookies
What makes pumpkin snickerdoodle cookies different from regular snickerdoodles?
While classic snickerdoodles are made with cream of tartar and eggs, pumpkin snickerdoodle cookies use pumpkin puree to add moisture and flavor. This creates a soft, chewy texture with a warm, spiced taste that’s perfect for fall.
Can you freeze pumpkin snickerdoodle cookie dough?
Yes, and it’s a great way to bake fresh cookies on demand. Roll the dough into balls, coat them in cinnamon sugar, and freeze them on a baking sheet. Once firm, transfer to a zip-top bag. When ready to bake, place frozen dough balls directly on a tray and add 1–2 minutes to the baking time.
Why do my pumpkin cookies come out cakey?
Cakey pumpkin cookies are usually the result of too much moisture or flour. Avoid over-measuring flour and don’t add extra pumpkin. Also, chill the dough — it helps maintain a chewy, cookie-like consistency.
What’s the best way to store fall cookies?
Store your fall cookies in an airtight container at room temperature for up to 5 days. To retain softness, add a slice of bread to the container. For longer storage, freeze them and reheat gently in the oven when ready to enjoy.
There’s something special about baking when the leaves turn and sweaters come out. These pumpkin snickerdoodle cookies are a seasonal twist on a classic — easy to make, cozy to eat, and perfect to share. Whether you stick with the traditional version or try one of the fun variations, this recipe is one you’ll turn to year after year.
Next time you’re craving something sweet and simple, whip up a batch, pour yourself something warm, and let your kitchen smell like fall.
Looking for more autumn inspiration? Check out our The Best Oatmeal Cream Pies and Apple Pie Oatmeal Cookies to fill your season with flavor.
