It only takes one whiff of cinnamon sugar baking in the oven to sweep me back to childhood fall afternoonsleaves swirling outside and something warm on the counter. These Pumpkin Snickerdoodle Cookies have been making the rounds on Pinterest for good reason. They’re soft, chewy, warmly spiced, and easy enough for a Tuesday bake. Just 15 minutes of prep and you’re on your way to golden, cozy cookie heaven.
This recipe blends creamy pumpkin puree with brown sugar, cinnamon, and a cozy sprinkle of nutmeg. You’ll likely have everything on handflour, butter, sugar, vanilla. It’s a subtle twist on the classic snickerdoodlefamiliar and nostalgic, with a seasonal upgrade. Full details in the blog below!
I grew up scooping pumpkin from the can, not the patchand there’s no shame in pantry shortcuts. The aroma, texture, and warmth of these cookies remind me that comfort doesn’t need to be fussy or trendy. I tested this recipe with warmth in mind, and there’s even a secret ingredient that makes them incredibly tender and melt-in-your-mouth softwatch out for the extra brown sugar and just a hint of vanilla.
Why You’ll Love These Pumpkin Snickerdoodle Cookies
The magic of these Pumpkin Snickerdoodle Cookies lies in how they hit all the perfect fall notes: soft, warmly spiced, and kissed with cinnamon sugar. Here’s why they’ll become a staple in your baking lineup:
Cozy flavors: Pumpkin, cinnamon, and pumpkin pie spice create that nostalgic autumn hug in cookie form.
Soft & chewy: The pumpkin puree adds moisture, ensuring the cookies stay tender yet perfectly chewy.
Beginner-friendly: The recipe uses common pantry staples and simple steps, so it’s nearly foolproof.
Quick bake: From prep to cooling, these cookies are ready in around 30 minutes.
Key Ingredients and Substitutes
This recipe keeps things simple with accessible pantry ingredients. Here’s what makes each one shine, along with smart substitutions if needed:
Ingredient
Purpose
Swap Suggestions
Pumpkin Puree
Adds moisture and that dreamy pumpkin flavor
Sweet potato puree for a unique twist
Unsalted Butter
Gives richness and a soft texture
Salted butter (reduce added salt)
Pumpkin Pie Spice
Enhances warm, cozy flavors
Mix ground cinnamon, nutmeg, and cloves
Brown Sugar
Adds chewiness and depth
Use all granulated sugar; cookies will be slightly crisper
Step-by-Step: How to Make Pumpkin Snickerdoodle Cookies
Let’s break it down into simple, doable steps so you can bake with confidence. Feel free to embrace the charm of imperfectionthese cookies are all about comfort!
Prep your oven and baking sheet: Preheat to 350°F (175°C) and line your sheet with parchment paper or a silicone baking mat for easy cleanup.
Mix the wet ingredients: In a large mixing bowl, cream the softened butter with both brown and granulated sugars until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until smooth.
Whisk up the dry ingredients: In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, and salt.
Blend it all together: Slowly incorporate the dry mixture into the wet ingredients until just combined. Don’t overmixthis helps keep the cookies soft.
Make the cinnamon-sugar coating: In a small bowl, stir together 1/4 cup granulated sugar and 1½ tsp ground cinnamon.
Form and coat the cookies: Scoop tablespoon-sized balls of dough, roll each into a ball, then roll in the cinnamon-sugar mixture until evenly coated.
Bake to perfection: Arrange cookies on the baking sheet about 2 inches apart. Bake for 10-12 minutes, just until the edges look set and the centers appear slightly underdone.
Let them cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tip: Slightly underbaking and allowing them to finish baking on the sheet helps preserve that chewy center you’ll love.
Step
Action
Time
Prep
Preheat oven, line baking sheet
5 minutes
Wet Ingredients
Cream butter and sugars; add pumpkin, egg, vanilla
Everyone’s oven and ingredients vary. Use these tips to perfect your bake:
If your cookies spread too much: Chill the dough for 30 minutes before rolling and baking.
Too dry or crumbly: Make sure you’re using a full 1 cup of pumpkin puree, and don’t overbake.
Want thicker cookies? Chill the dough and shape slightly taller mounds before baking, then press lightly with your hand before baking.
Storage Tips
Keep your cookies fresh and bake-ahead friendly with these tips:
Storage Method
How-To
Duration
Room Temperature
Store in an airtight container at room temperature
Up to 1 week
Freezer
Cool cookies completely, then freeze in a sealed freezer-safe container or bag
Up to 3 months
Unbaked Dough
Roll and freeze dough balls on a tray before transferring to a bag. Bake from frozen, increasing bake time by 1–2 minutes
Up to 2 months
Pro Tip: Reheat baked cookies in the oven at 300°F for 3 minutes for that fresh-from-the-oven texture.
Expert Insight: The Appeal of Pumpkin Snickerdoodle Cookies
Incorporating pumpkin into classic snickerdoodle cookies adds moisture and a subtle earthiness, balancing the cinnamon-sugar coating beautifully. This seasonal twist not only enhances flavor complexity but also contributes beta-carotene, offering both nutrition and nostalgia in every bite. It’s an effortless way to welcome fall with something homemade.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Journey to Perfect Pumpkin Snickerdoodle Cookies
It took quite a few test batches before my pumpkin snickerdoodle cookies hit the right balance of warm spice and soft, tender crumb. I learned to trust the texturenot just the recipe. These cookies now bring cozy flavor to the table every fall and are a go-to for sharing with friends, gifting, and of course, sneaking fresh from the cooling rack.
FAQs ( Pumpkin Snickerdoodle Cookies: A Perfect Fall Treat )
Conclusion
These Pumpkin Snickerdoodle Cookies bake up soft, chewy, and beautifully spicedall in about 30 minutes with common kitchen staples. Each bite is filled with warm autumn flavors, making them perfect for cozy afternoons or gifting during the holidays.
For a creative variation, swap in mashed sweet potato or stir in a handful of chopped pecans for flavor and crunch. Store cooled cookies in an airtight container at room temperature, or freeze dough balls to bake fresh treats whenever the craving strikesa smart hack I picked up from a longtime home baker.
Do pumpkin treats take you back too? I’d love to see your cookie creations or hear your favorite fall baking memories. Share the cozy vibes, gather your loved ones, and enjoy every golden, cinnamon-kissed bite. These are the cookies you’ll want on repeat all season.
Yesica Andrews
Pumpkin Snickerdoodle Cookies: Deliciously Soft and Irresistible
These Pumpkin Snickerdoodle Cookies are soft pumpkin cookies with a chewy texture and warm fall spices. Perfectly blending cinnamon, sugar, and pumpkin spice, they make an irresistible fall cookie recipe that’s easy to bake and sure to become a family favorite.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone baking mats.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the pumpkin puree and egg to the mixture, and beat until fully combined.
In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, salt, and baking soda.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
In a small bowl, combine the 1/4 cup of sugar with the cinnamon for the coating.
Scoop tablespoon-sized portions of dough and roll them into balls. Then roll the dough balls in the cinnamon-sugar mixture.
Place the dough balls on the prepared baking sheet, spaced about 2 inches apart.
Bake for 10-12 minutes or until the cookies are set and lightly golden around the edges. Let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
To make the cookies extra chewy, avoid overbaking them. They should be slightly soft in the center when removed from the oven. If you’d like a thicker cookie, chill the dough for about 30 minutes before baking. Store any leftover cookies in an airtight container at room temperature for up to a week. For a fun twist, add chopped walnuts or pecans to the dough before baking.
