These Pumpkin Snickerdoodles are the kind of fall cookie that makes the whole house smell incredible!! Like a high end bakery. They are soft, thick, perfectly spiced, and rolled in that classic cinnamon-sugar coat that gives them their signature crackly top. The pumpkin keeps them unbelievably tender without being cakey, and the brown sugar, molasses, and pumpkin pie spice bring that warm, cozy flavor you want in an autumn cookie.
Fall Cookie Recipe
What I love most is how fast they come together — no fussing, no fancy steps, just real ingredients and a quick chill so they bake up thick and plush. They’re the kind of cookie my family eats warm off the tray, and the kind I always make at least twice in October because they disappear so quickly. Whether you’re baking for the kids, making treats for school, or just want something seasonal to go with a cup of coffee, these Pumpkin Snickerdoodles deliver every single time. If fall had an official cookie, this would be mine!
What Is This Recipe? (Pumpkin Snickerdoodles)
Pumpkin Snickerdoodles are soft, chewy, cinnamon-sugar–coated cookies with real pumpkin purée mixed into the dough for the perfect fall flavor. They have the classic crackly snickerdoodle top, a warm pumpkin spice aroma, and a buttery texture that stays soft for days. These aren’t cakey pumpkin cookies — they’re chewy, cozy, and packed with brown sugar, molasses, and all the spices that make fall baking feel like a whole experience. If you want a cookie that screams autumn without being overly sweet or heavy, this is the one.
Why This Recipe Works
This recipe works because the butter starts out cold, which helps the cookies hold their shape and bake up thick instead of spreading thin. The combination of brown sugar, pumpkin, and molasses gives you a rich, deep flavor while still keeping the dough soft and chewy. Cream of tartar adds that classic snickerdoodle tang and helps create the crinkled tops everyone loves. A quick chill firms the dough just enough so the cookies spread the perfect amount in the oven. Every ingredient is there for a reason, and they all work together to give you a snickerdoodle with real pumpkin flavor that’s not cakey or dry.
Ingredient Breakdown: What They Do
Cold Unsalted Butter: Helps the cookies bake thick and keeps the texture soft and chewy instead of cakey.
Dark Brown Sugar: Adds moisture, chewiness, and warm molasses notes.
Granulated Sugar: Helps the edges crisp slightly and balances the sweetness.
Pumpkin Purée: Adds moisture, real pumpkin flavor, and softness.
Egg Yolk: Keeps the cookies rich and chewy without adding too much extra liquid.
Molasses: Deepens the color and gives that classic fall warmth.
Vanilla Extract: Rounds out the flavors and enhances the pumpkin spice.
All-Purpose Flour: Gives structure without making the cookies dense.
Baking Soda: Helps the cookies rise and spread just enough.
Cream of Tartar: Creates the signature snickerdoodle tang and crackled tops.
Pumpkin Pie Spice: Adds cozy fall flavor in every bite.
Kosher Salt: Balances all the sweetness.
Cinnamon Sugar (Topping): Gives the cookies their iconic coating and finish.
When to Serve (Serving Ideas)
These cookies are perfect anytime you want something cozy and fall-inspired. They’re amazing for:
- Family movie nights
- After-school snacks
- Thanksgiving dessert tables
- Fall bake sales or potlucks
- Coffee or tea pairing (they’re so good dipped)
- Bringing to friends, neighbors, or teachers
They also make a perfect “first fall bake” when you’re not ready for pies yet but want something warm and seasonal.
Make Ahead & Storage Tips
These are fantastic for prepping ahead.
- Chill the dough: You can chill the dough for up to 48 hours before baking.
- Freeze the dough balls: Roll them in cinnamon sugar and freeze. Bake straight from frozen—add 1 extra minute.
- Storing baked cookies: Keep in an airtight container at room temperature for 3–4 days.
- Refrigerate for softer texture: They stay even softer stored in the fridge.
- Freezing baked cookies: They freeze beautifully for up to 2 months.
These cookies honestly taste just as good (sometimes better) the next day.
Why You’ll Love This Recipe
You’re getting the best parts of a classic snickerdoodle but with a cozy fall twist. These are soft and chewy, not cakey. They’re packed with pumpkin flavor without being overly sweet. And the cinnamon-sugar finish makes them feel like a bakery treat. They look beautiful, bake consistently every time, and use simple ingredients you probably already have. They’re the kind of cookies that people eat two at a time because one just isn’t enough.
Why These Make Great Gifts for Friends & Family
Pumpkin Snickerdoodles package beautifully because they stay soft for days and don’t crumble easily. The cinnamon-sugar coat gives them that “homemade, cozy bakery box” vibe without you doing anything extra. A stack of these wrapped in a fall ribbon or tucked in a cookie tin makes such a thoughtful seasonal gift. Teachers, neighbors, in-laws, coaches… these cookies hit with everyone because pumpkin + cinnamon sugar just feels like pure comfort.
Why They’re Perfect for Holiday, Thanksgiving, or Christmas Cookie Trays
These cookies bring that warm, spiced, cozy fall-winter flavor that fits perfectly on any holiday dessert spread. They add color, texture, and a break from all the chocolate-heavy cookies that usually fill Christmas trays. The crackly cinnamon-sugar tops look gorgeous next to festive treats, and because they stay soft, you can make them ahead without worry. They’re a crowd-pleaser at Thanksgiving, Christmas Eve, cookie exchanges, and anything in between.
FAQ
How do I keep Pumpkin Snickerdoodles from turning cakey instead of soft and chewy?
Pumpkin can make cookies cakey if the dough has too much moisture, which is why this recipe uses pumpkin purée plus an egg yolk instead of a full egg. The yolk adds richness without extra water. The cold butter helps prevent spreading while still keeping the dough dense and chewy, not fluffy. If your cookies ever lean cakey, it usually means the flour was packed too tightly when measuring. Scooping directly from the bag can over-pack the flour and dry out the dough. Always spoon the flour into your measuring cup and level it, or weigh it, so the dough stays soft and tender. Another key is the chill time. That 30–40 minute chill firms everything up so the cookies bake thick without puffing up too much.
Why do these cookies need cream of tartar?
Cream of tartar is a classic snickerdoodle ingredient and gives the cookies their signature tang and crinkly top. But beyond flavor, cream of tartar also helps stabilize the baking soda and creates the chewy texture. Without it, you’d end up with a pumpkin sugar cookie — still good, but not a true snickerdoodle. It’s doing a lot of behind-the-scenes work, even in a small amount.
Why do I need to chill the dough before baking?
Chilling the dough prevents the butter from melting too quickly during baking. If the dough is warm, the cookies will spread out too thin and lose that plush snickerdoodle texture. The chill also helps the pumpkin moisture redistribute evenly through the dough so the cookies crack properly on top and stay soft in the center. You only need 30–40 minutes, but it makes a huge difference in the final look and texture.
Can I substitute fresh pumpkin for canned pumpkin purée?
You can, but only if you blot out the excess moisture. Fresh pumpkin purée is usually much wetter and will make the dough loose and sticky, leading to cakey, overly spread cookies. If using fresh pumpkin, press it with paper towels to remove as much water as possible. Canned pumpkin (Libby’s especially) is thick, consistent, and ideal for baking.
Do these cookies need to be refrigerated because they have pumpkin?
No — pumpkin purée on its own doesn’t require refrigeration once baked. You can leave these cookies at room temperature in an airtight container for several days. That said, storing them in the fridge actually keeps them softer and chewier, so it’s more of a texture preference than a safety rule.
Why do my cookies spread too much?
This almost always comes down to either warm dough, butter that was too soft going into the mixer, or too little flour. Make sure the butter is cold and cubed, chill the dough fully before scooping, and measure the flour accurately. Cookie sheets that are still warm from a previous batch can also cause spreading — always cool pans between bakes or use multiple sheets.
Variations & Substitutions
- Add White Chocolate Chips:
Pumpkin + white chocolate tastes like fall and Christmas all in one bite. - Brown Butter Version:
Brown the butter first, cool it completely, then continue with the recipe for a deeper caramel flavor. - Maple Variation:
Add ½ teaspoon maple extract or replace the molasses with maple syrup for a softer maple-flavored cookie. - Extra Spice:
Add an extra ½ teaspoon of pumpkin pie spice or a pinch of nutmeg for stronger fall flavor. - Stuffed Version:
Wrap dough around a small frozen dollop of cream cheese for pumpkin-cheesecake snickerdoodles. - Gluten-Free:
Use a 1:1 gluten-free flour blend; the cookies bake up surprisingly close to the original. - Sugar Topping Swap:
Try rolling in cinnamon + sugar + a pinch of pumpkin spice for an extra-spiced crust.
Budget Breakdown
Pumpkin Snickerdoodles are incredibly budget-friendly, especially for a recipe that yields a big batch.
- Butter: $2
- Dark brown sugar + granulated sugar: about $1
- Pumpkin purée: ~ $1 for the amount used
- Egg, molasses, vanilla: ~$1
- Flour: under $1
- Spices: pennies
- Cinnamon sugar topping: ~ $0.50
Total cost: $6–$7 for 32 cookies
Cost per cookie: around $0.20
For cookies that look bakery-quality and taste even better? Total win.
Lightened-Up Version / Lower-Calorie Options
You can lighten these cookies without losing their cozy fall flavor:
- Replace half the butter with unsweetened applesauce (expect a slightly softer texture).
- Use light brown sugar instead of dark brown (slightly less rich but still delicious).
- Swap ½ cup flour for oat flour for more fiber and a lighter bite.
- Reduce sugar in the cinnamon topping by 25%.
- Make smaller 1-tablespoon cookies for built-in portion control.
They won’t be identical to the original, but they’re still soft, spiced, and super satisfying.
Troubleshooting Tips
- Cookies spreading too much: Dough wasn’t chilled long enough or butter was too soft.
- Dry, cakey cookies: Too much flour — spoon and level or weigh.
- No crackly tops: Oven might be too cool; make sure it’s fully preheated to 400°F.
- Too sticky to scoop: Chill a bit longer; pumpkin adds moisture.
- Burning on the bottom: Use parchment and avoid dark cookie sheets.
- Uneven baking: Don’t put dough balls on a hot cookie sheet; alternate pans or cool between batches.
Nutrition Information (Approximate Per Cookie)
- Calories: ~165
- Fat: 6.5g
- Carbs: 27g
- Sugar: 15g
- Protein: 2g
- Fiber: 1g
(Will vary based on cookie size and brand of ingredients.)
My Personal Kitchen Notes
Every time I make these, I always give the dough its full chill time because it makes such a difference in how thick they bake up. I also keep a little bowl of extra cinnamon sugar off to the side because I love dusting the tops again right when they come out of the oven — it melts just slightly and gives the cookies the prettiest sparkle. These are one of those cookies that disappear within hours in my house, and I always end up making a double batch. They also stay soft for days, which makes them a total go-to for fall baking.
My Final Thoughts
Pumpkin Snickerdoodles are one of those cozy recipes that just feel like fall wrapped into a cookie. They’re soft, chewy, warmly spiced, and so simple to make. They bake up beautifully every single time and work for everything — holiday parties, Thanksgiving dessert tables, classroom treats, gifting, or just something special to snack on with a cup of coffee. This is one of those recipes that becomes a tradition the moment you make it. It’s easy, reliable, and always gets compliments, which is exactly the kind of recipe every busy mom wants in her back pocket.
More Tasty Cookie Recipes
- Soft & Chewy Pumpkin Cheesecake Cookies
- Mini Apple Crisp Bites
- Chocolate Pie Cookies
- Chocolate Chip Toffee Cookies
Pumpkin Snickerdoodles
Ingredients
Dough
- 1 cup unsalted butter cold and cubed
- 1 cup dark brown sugar packed
- 1/3 cup granulated sugar
- 1/3 cup + 2 tablespoons pure pumpkin puree
- 1 large egg yolk
- ½ tablespoon molasses
- 2 teaspoon vanilla extract
- 3 cups all purpose flour spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- 2 teaspoon pumpkin pie spice
- 1 teaspoon kosher salt
Sugar Topping
- ⅓ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar.
- Add pumpkin puree, egg yolk, molasses, and vanilla. Mix on low until well combined. Scraping down the edges every so often.
- Add flour, baking soda, cream of tartar, pumpkin pie spice, and salt. Mix on low until all combined and you can no longer see the flour. Dough will be sticky. Do not overmix.
- Put the bowl with the cookie dough into the refrigerator and let it chill for 30-40 minutes. This will set the dough and make it easier to scoop.
- While the dough is chilling, preheat the oven to 400 and line a baking sheet with parchment paper.
- In a small bowl mix together the granulated sugar and ground cinnamon to create the sugar topping for the cookies.
- Once the dough is cooled, using a 2 tablespoon cookie scoop, scoop out your cookies. You do not need to roll them with your hands. Gently roll the cookie dough in the cinnamon sugar, coating the entire cookie scoop.
- Place cookie dough balls on your baking sheet about 3 inches apart because they will spread.
- Between baking I put the raw cookie dough balls back in the refrigerator to stay cool while eachbatch bakes.
- Bake in the preheated oven for 9-10 minutes. You will know that your cookies are ready when the edges are baked and the tops of the cookies are starting to crack slightly. The center of the cookie will also look a little puffy but will fall slightly once you remove them from the oven.
- This creates that classic snickerdoodle look. Do not overbake! You want them to be slightly undone.
- Let cookies cool on the baking sheet for about 2 minutes and then transfer to a wire cooling rack. I like to also add a dusting of the cinnamon sugar to the tops of the baked cookies as soon as they come out of the oven.
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