Pumpkin Spice Snickerdoodles are soft, chewy cookies with warm fall flavors baked right in. They mix classic cinnamon sugar coating with a hint of pumpkin and spices like nutmeg and cloves, making each bite cozy and full of autumn goodness. These cookies look just like your usual snickerdoodles but surprise you with that lovely pumpkin twist.
I love making these when the weather starts to cool down because the house smells amazing while they bake. The pumpkin keeps the cookies nice and soft for days, so I always make a big batch to share with friends or keep in a cookie jar for whenever I need a sweet pick-me-up. If you’re a fan of anything pumpkin spice, these will quickly become a favorite in your cookie rotation.
One of my favorite ways to enjoy Pumpkin Spice Snickerdoodles is with a warm cup of coffee or tea, especially on a lazy afternoon. They’re perfect for dunking and bring back memories of cozy fall afternoons spent with family and good conversation. I always recommend giving these a try if you want a little taste of fall in every bite!
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and that warm fall flavor. Use canned pumpkin puree, not pie filling, to avoid extra sugar and spices. In a pinch, unsweetened applesauce can work, but you’ll lose some pumpkin taste.
Spices: Cinnamon, nutmeg, cloves, and ginger bring the classic pumpkin spice vibe. Feel free to adjust amounts or swap with pumpkin pie spice if you want a simpler option.
Cream of Tartar: This adds snickerdoodles their tang and chewy texture. If you don’t have it, baking powder can be a substitute but expect a slightly different texture.
Butter and Sugar: Butter gives richness and sugar sweetens while helping the cinnamon-sugar coating stick. Use unsalted butter for better control, but salted butter can work in a pinch.
How Do You Get Soft, Chewy Snickerdoodles with Pumpkin?
Soft texture is the star here, thanks to the pumpkin and cream of tartar. Here’s how to nail it:
- Don’t overmix: Combine wet and dry ingredients until just mixed—overmixing can make cookies tough.
- Use room temperature butter: Soft butter creams well with sugar, creating the perfect texture.
- Chill dough if needed: If dough feels too sticky, pop it in the fridge for 15-30 minutes before rolling.
- Coat well in cinnamon sugar: Rolling dough balls nicely in the coating creates that classic cinnamon outer layer.
- Watch baking time closely: Cookies should be just set with slight cracks. Overbaking dries them out.
Equipment You’ll Need
- Mixing bowls – I find they’re handy for whisking the dry ingredients and mixing the wet ones separately.
- Whisk or hand mixer – helps blend the pumpkin, butter, and sugar smoothly and quickly.
- Measuring cups and spoons – make sure your measurements are accurate for the best texture.
- Cookie scoop or tablespoon – helps portion the dough evenly for uniform cookies.
- Baking sheets – choose one with enough space for the cookies to spread out without touching.
- Parchment paper or silicone baking mats – prevents sticking and makes cleaning easier.
- Cooling rack – lets your cookies cool evenly and stay fresh.
Flavor Variations & Add-Ins
- Chocolate chips – fold in ½ cup for melty chocolate surprises in each bite.
- Mini marshmallows or chopped nuts – add some crunch or gooeyness for extra texture.
- Different spices – boost cinnamon with a dash of allspice or cardamom for unique flavor twists.
- White chocolate – substitute dark or semi-sweet chips for a sweeter, milder contrast.
Pumpkin Spice Snickerdoodles
Ingredients You’ll Need:
For the Dough:
- 2 ¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon-Sugar Coating:
- ⅓ cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 12–14 minutes to bake each batch. Plus, allow a few minutes for cooling. It’s quick and easy to make, so you can enjoy fresh cookies in under half an hour!
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking. In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set this dry mixture aside.
2. Make the Cookie Dough:
In a large bowl, beat the softened butter and sugar until fluffy and light, about 2 to 3 minutes. Add in the pumpkin puree, egg, and vanilla extract and mix until everything is smooth and well combined. Gradually add the dry ingredients to the wet mixture, stirring just until the dough forms and no streaks of flour remain. The dough will be soft but manageable.
3. Roll, Coat, and Bake:
In a small bowl, mix together the sugar and spices for the cinnamon-sugar coating. Use a tablespoon or cookie scoop to portion the dough, then roll each piece into a ball. Roll the dough balls thoroughly in the cinnamon-sugar mixture, ensuring they’re fully coated. Place the coated balls on the prepared baking sheets about 2 inches apart to give them space to spread.
4. Bake and Cool:
Bake cookies for 12 to 14 minutes or until the edges are set and the tops are puffed with a slight crackle. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
5. Enjoy!
Serve these soft, warmly spiced Pumpkin Spice Snickerdoodles with your favorite autumn drink, like hot cider, coffee, or tea. They’re perfect for sharing or keeping all to yourself!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes, you can use frozen pumpkin puree! Just make sure it’s fully thawed and well-drained to avoid adding extra moisture to the dough, which can affect the cookie texture.
How Should I Store Pumpkin Spice Snickerdoodles?
Store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft longer, you can add a slice of bread to the container—it helps maintain moisture.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, roll it into balls, coat them in cinnamon sugar, and refrigerate for up to 24 hours before baking. Just add a minute or two to the baking time if baking straight from the fridge.
Can I Substitute the Cream of Tartar?
If you don’t have cream of tartar, you can substitute with an equal amount of baking powder, but it may slightly change the traditional snickerdoodle texture and tang.