Pumpkin Snickerdoodles

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Last Updated on September 29, 2026 by Kiersten James

Soft pumpkin snickerdoodles made with real pumpkin, warm fall spices, and a cinnamon-sugar coating. An easy pumpkin cookie recipe for fall!

These pumpkin snickerdoodles are soft, thick pumpkin cookies rolled in cinnamon sugar before baking. They have the familiar tang and crackly cinnamon-sugar coating of a classic snickerdoodle, with real pumpkin and warm fall spices mixed into the dough.

Pumpkin baking is in full swing in our house by this point in the season, and cookies are one of the easiest things for me to make when I don’t want a whole project in the kitchen.

These come together with basic baking ingredients plus a little pumpkin puree, and there’s no frosting or decorating afterward.

I also wanted these to still taste like actual snickerdoodles. The cream of tartar stays, along with plenty of cinnamon sugar on the outside, while cinnamon, ginger, and nutmeg give them enough pumpkin spice flavor to make them distinctly different from my regular snickerdoodles.

If you’re baking your way through pumpkin season too, my pumpkin cinnamon rolls and baked pumpkin donuts are two more easy recipes to make while you have an open can of pumpkin puree.

Why You’ll Love These

• Soft, thick centers
• Real pumpkin puree
• Cream of tartar keeps the classic snickerdoodle taste
• The dough only needs chilling if it feels too soft to work with
• No frosting, filling, or decorating
• One batch makes about 18 cookies

A Few Tips Before You Bake

Don’t add extra pumpkin if you want a stronger pumpkin flavor. Pumpkin brings a lot of moisture into cookie dough, and too much can make the cookies cakey. A little extra spice is a better way to increase the fall flavor.

You also don’t necessarily need to chill this dough. If you can easily scoop and roll it, go ahead and bake it. If it’s sticking to your hands or feels unusually soft, 20 to 30 minutes in the refrigerator should make it easier to handle.

I like to bake one or two cookies first whenever I’m working with a particularly soft dough. If they spread more than I’d like, I chill the remaining dough before baking the rest.

Don’t wait for the centers to look completely baked before taking these out of the oven. They’ll continue to set on the hot baking sheet, which helps keep the middle soft instead of dry.

If cinnamon-sugar cookies are a favorite in your house, my regular snickerdoodles are worth making too, especially once pumpkin season is over.

How to Make Pumpkin Snickerdoodle Cookies

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg yolk
• 1/3 cup pumpkin puree
• 2 teaspoons vanilla extract

Cinnamon Sugar

• 1/3 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon

Instructions:

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Whisk the flour, cream of tartar, baking soda, salt, cinnamon, ginger, and nutmeg together in a bowl and set it aside.

In a stand mixer bowl, using the paddle attachment, beat the softened butter with the granulated sugar and brown sugar for about 2 minutes. It should lighten in color, look creamy, and a little fluffy.

Beat in the egg yolk, pumpkin puree, and vanilla until everything is well combined.

Add the dry ingredients to the pumpkin mixture and mix just until a soft cookie dough forms. Try not to keep mixing once the flour has disappeared. If the dough feels very soft or sticky at this point, put it in the refrigerator for about 20 to 30 minutes.

Stir the cinnamon and sugar together in a small bowl.

Scoop the cookie dough into roughly 2-tablespoon portions, roll them into balls, and coat each one generously in cinnamon sugar.

Arrange the cookie dough about 2 inches apart on the prepared baking sheets. Gently press the tops down with your fingertips before putting them into the oven.

Bake for 10 to 12 minutes. The edges should look set, but the centers should still look slightly underdone when you take them out.

Leave the cookies on the baking sheet for another 5 to 10 minutes before transferring them to a cooling rack.

Storage & Freezing:

Let the cookies cool completely before putting them into an airtight container. They’ll keep well at room temperature for about 3 to 4 days.

Since pumpkin adds extra moisture to the cookies, don’t seal them up while they’re still warm. The trapped steam can soften the cinnamon-sugar coating.

How to freeze pumpkin snickerdoodles:

Once the cookies are completely cool, place them in a freezer-safe container with parchment paper between the layers.

You can also freeze the portioned cookie dough. Freeze the dough balls on a baking sheet until firm and then transfer them to a freezer-safe container or bag. I would wait to roll them in cinnamon sugar until you’re ready to bake them.

For another fall bake that keeps well for several days, my apple cinnamon bread is a good one to make ahead.

Frequently Asked Questions:

Why is cream of tartar used in snickerdoodles?

Cream of tartar gives snickerdoodles their characteristic tang and works with the baking soda in the dough. It’s one of the things that makes a snickerdoodle taste different from a regular sugar cookie rolled in cinnamon.

Can I use pumpkin pie filling instead of pumpkin puree?

No. Use plain 100% pumpkin puree for these cookies. Pumpkin pie filling already contains added sugar and spices and will change the balance of the recipe.

Why did my pumpkin snickerdoodles turn out cakey?

Pumpkin contains quite a bit of water, which is why pumpkin cookies can easily become cakey. Measure the pumpkin carefully and don’t add extra. If your cookies are still more cakey than you prefer, reduce the pumpkin to 1/4 cup the next time you make them.

Why did my cookies spread too much?

The butter or cookie dough may have been too warm. Refrigerate the remaining dough for about 30 minutes before baking the next tray.

Do I have to chill pumpkin snickerdoodle dough?

Not necessarily. If the dough is easy to scoop and roll into balls, you can bake the cookies right away. If it feels very soft or sticky, chill it for 20 to 30 minutes first.

Can I use pumpkin pie spice?

You can, but I prefer using cinnamon, ginger, and nutmeg separately so I can control the flavor. For a slightly stronger spice flavor, you can also add 1/4 teaspoon ground cloves.

More Fall Baking Recipes

• Pumpkin cinnamon rolls
• Pumpkin chocolate chip cookies
• Baked apple cider donuts
• Apple cinnamon bread

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