Snickerdoodle Pumpkin Cookies – Soft, Spiced & Perfect for Fall
There’s something magical about the moment the first crisp breeze of autumn brushes against your cheeks. The world feels cozier, the leaves crunch underfoot, and kitchens everywhere come alive with the warm, nostalgic aroma of pumpkin spice. If you’ve been searching for the perfect fall cookie that combines the buttery, cinnamon-kissed charm of a classic snickerdoodle with the tender, spiced heart of pumpkin, you’ve found it in these Snickerdoodle Pumpkin Cookies.
These cookies are everything we crave about fall baking: soft, pillowy centers, a chewy edge, and a sugary-cinnamon coating that sparkles in the light. They’re the kind of cookies that make you want to pour a big glass of milk or brew a cup of spiced tea, curl up with a blanket, and savor every bite while the world slows down just a little.
Baking with pumpkin can sometimes leave cookies too cakey, but this recipe has been tested and balanced so the texture stays just right—soft, chewy, and melt-in-your-mouth good. These cookies hold their shape, offer the perfect bite, and fill the kitchen with a scent that rivals any pumpkin spice candle.
Let’s gather our ingredients and bring a little fall magic into your kitchen.
Ingredients:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
For Rolling:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
- Add in the pumpkin puree, egg, and vanilla extract. Mix until smooth. The batter may look slightly separated, but that’s okay.
- Gradually add the dry ingredient mixture into the wet mixture, stirring until just combined. Do not overmix.
- In a small bowl, stir together the rolling sugar and cinnamon.
- Scoop tablespoon-sized portions of dough and roll them into balls. Coat each ball generously in the cinnamon sugar mixture.
- Place cookies on the prepared baking sheets, leaving about 2 inches between each.
- Bake for 10–12 minutes, or until the edges are set but the centers still look soft. Do not overbake.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Snickerdoodle Pumpkin Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl.
- Beat butter, granulated sugar, and brown sugar until fluffy. Add pumpkin, egg, and vanilla; mix until smooth.
- Gradually add dry ingredients into wet mixture until just combined.
- Mix cinnamon and sugar for rolling in a small bowl.
- Scoop dough into balls, roll in cinnamon sugar, and place on baking sheets.
- Bake 10–12 minutes, cool 5 minutes on tray, then transfer to wire rack.
Notes
Tips & Tricks
- Use room temperature butter for a smooth, fluffy batter.
- For extra chewy cookies, slightly underbake them and let them finish setting on the baking sheet.
- A sprinkle of coarse sugar on top adds a little sparkle and crunch.
Variations
- Add white chocolate chips or butterscotch chips for a sweet twist.
- Stir in chopped pecans or walnuts for nutty texture.
- Swap the cinnamon sugar coating for pumpkin pie spice sugar for even bolder flavor.
Serving Suggestions
These cookies pair beautifully with hot apple cider, chai lattes, or a simple glass of milk. Stack them on a fall dessert table beside pies and breads, or pack them in festive tins for holiday gifting.
Storage Information
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 2 months. Simply thaw at room temperature when ready to enjoy.
FAQ
Can I freeze the dough?
Yes! Shape dough balls, roll them in sugar, and freeze on a baking sheet. Once frozen, store in a freezer bag and bake straight from frozen—just add 2 minutes to the bake time.
Why are my cookies cakey?
Too much pumpkin can make cookies cakey. Be sure to measure carefully and avoid using pumpkin pie filling, which contains extra liquid.
History / Fun Facts
Snickerdoodles are believed to have originated in Germany, where the word “Schneckennudeln” referred to sweet rolls dusted with sugar and cinnamon. Over time, the recipe evolved into the crisp, chewy cookie we know today. Combining pumpkin with this classic American favorite creates a seasonal twist that feels timeless yet brand new each fall.
