This pumpkin snickerdoodle cookie recipe brings warm fall flavor and a soft, chewy bite. The pumpkin keeps the cookies tender and adds a cozy taste that pairs perfectly with cinnamon sugar. These bake quickly and are easy to share with family or friends. For more fall cookie ideas, check this fall cookie roundup.

What makes these pumpkin snickerdoodle cookies worth baking

These cookies mix classic snickerdoodle cinnamon with pumpkin moisture and flavor. They stay soft for days and offer a gentle pumpkin spice without needing many ingredients. If you like chewy cookies with a seasonal twist, this is a simple, reliable recipe. If you want a denser, chewier version, see this chewy pumpkin snickerdoodle guide for ideas.

Method: Making Pumpkin Snickerdoodle Cookies

Follow these clear steps to make the cookies. Read the ingredients and directions first, then bake.

What you’ll need (Ingredients)

• 2 cups all-purpose flour (Consider using a gluten-free blend for a different twist.)
• 1 teaspoon baking soda (Helps give the cookies a lovely rise and chewy texture.)
• 1 teaspoon ground cinnamon (Essential for warm flavor profile; add extra for spicier kick.)
• 1/4 teaspoon ground nutmeg (Just a pinch enhances the cozy essence of fall.)
• 1 pinch salt (Balances sweetness and brings all flavors together.)
• 1/2 cup unsalted butter (Let it soften for easy mixing.)
• 1/2 cup granulated sugar (Sweetens the dough for a crunchy exterior.)
• 1/2 cup brown sugar (Adds moisture and a hint of caramel flavor.)
• 1 cup pumpkin puree (The star ingredient for these cookies.)
• 1 large egg (Binds the ingredients together for the perfect texture.)
• 1 teaspoon vanilla extract (Enhances all other flavors beautifully.)
• 1/4 cup granulated sugar (For sweetening the topping.)
• 2 teaspoons ground cinnamon (Mix with sugar for the classic snickerdoodle finish.)

Step-by-step directions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, 1 teaspoon cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, cream the softened butter with 1/2 cup granulated sugar and 1/2 cup brown sugar until light and smooth.
4. Beat in the pumpkin puree, egg, and vanilla extract until the mixture is well combined.
5. Gradually add the dry mixture to the wet ingredients. Stir until you have a soft dough. Do not overmix.
6. In a small bowl, combine 1/4 cup granulated sugar with 2 teaspoons cinnamon for the topping.
7. Scoop dough by rounded tablespoons and roll each ball lightly in the cinnamon-sugar mixture.
8. Place the dough balls on the prepared baking sheets about 2 inches apart. Flatten each ball gently with the palm of your hand.
9. Bake 10–12 minutes, or until the edges are set and the centers look slightly soft. They will firm as they cool.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Best ways to serve your pumpkin snickerdoodles

Serve warm or at room temperature. These taste great with a glass of milk, a cup of coffee, or a mug of hot cider. For a special treat, sandwich a smear of cream cheese frosting between two cookies.

How to store pumpkin snickerdoodle cookies

Allow cookies to cool completely. Store in an airtight container at room temperature for up to 4 days. To freeze, place cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.

Pro tips for the best texture and flavor

• Use canned pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices.
• Let the butter soften to room temperature for easy creaming.
• Don’t overbake. Pull cookies when centers still look slightly soft for a tender bite.
• For more chew, add an extra tablespoon of pumpkin or reduce the flour by one tablespoon.

Flavor variations to try

• Add 1/2 cup chopped pecans or walnuts for crunch.
• Stir in 1/2 cup chocolate chips for a sweeter version.
• Swap 1/2 teaspoon ground ginger for extra spice.
• Use maple extract in place of vanilla for a maple-pumpkin twist.

Estimated nutrition per cookie (approximate)

• Calories: 140–170 kcal
• Fat: 6–8 g
• Carbohydrates: 20–24 g
• Protein: 2–3 g
  Values vary by cookie size and exact ingredients.

Family-friendly serving ideas

• Pack a few in lunchboxes with fruit for an easy treat.
• Plate them on a dessert platter with other fall cookies for a party.
• Make mini cookie sandwiches with a thin layer of frosting or marshmallow creme.

For another fall cookie option that mixes pumpkin and chocolate, see this pumpkin chocolate chip oatmeal recipe.

Pairing suggestions — what to enjoy with these cookies

• Coffee or espresso
• Hot apple cider or warm milk
• Vanilla ice cream for a cookie a la mode
• Spiced tea or chai for added warm flavors

Frequently asked questions

Q: Can I use fresh pumpkin instead of canned?
A: Yes. Cook and puree fresh pumpkin, then drain excess liquid. Use the same amount by volume.

Q: Can I make them gluten free?
A: Yes. Replace all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum.

Q: How do I keep the cookies soft longer?
A: Store with a slice of bread in the airtight container. The bread adds moisture and helps keep cookies soft.

Q: Can I double the recipe?
A: Yes. Double all ingredients and bake on multiple trays. Watch baking time closely, as oven heat can vary.

Conclusion

If you want another take on this idea, check this classic version at Pumpkin Snickerdoodle Cookies. For a paleo and gluten-free approach, this Chewy Pumpkin Snickerdoodles (Paleo and Gluten Free) page has useful swaps. For a family-tested home recipe, see Pumpkin Snickerdoodles – Learned it from My Mom.

Pumpkin Snickerdoodle Cookies

These pumpkin snickerdoodle cookies combine warm fall flavors with a soft, chewy texture, making them a perfect seasonal treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Dessert

Cuisine American, Fall

Servings 24 cookies

Calories 155 kcal

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour Consider using a gluten-free blend for a different twist.
• 1 teaspoon baking soda Helps give the cookies a lovely rise and chewy texture.
• 1 teaspoon ground cinnamon Essential for warm flavor profile; add extra for spicier kick.
• 1/4 teaspoon ground nutmeg Just a pinch enhances the cozy essence of fall.
• 1 pinch salt Balances sweetness and brings all flavors together.

Wet Ingredients

• 1/2 cup unsalted butter Let it soften for easy mixing.
• 1/2 cup granulated sugar Sweetens the dough for a crunchy exterior.
• 1/2 cup brown sugar Adds moisture and a hint of caramel flavor.
• 1 cup pumpkin puree The star ingredient for these cookies.
• 1 large egg Binds the ingredients together for the perfect texture.
• 1 teaspoon vanilla extract Enhances all other flavors beautifully.

Topping

• 1/4 cup granulated sugar For sweetening the topping.
• 2 teaspoons ground cinnamon Mix with sugar for the classic snickerdoodle finish.

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
• In a medium bowl, whisk together flour, baking soda, 1 teaspoon cinnamon, nutmeg, and salt. Set aside.
• In a large bowl, cream the softened butter with 1/2 cup granulated sugar and 1/2 cup brown sugar until light and smooth.
• Beat in the pumpkin puree, egg, and vanilla extract until the mixture is well combined.
• Gradually add the dry mixture to the wet ingredients. Stir until you have a soft dough. Do not overmix.
• In a small bowl, combine 1/4 cup granulated sugar with 2 teaspoons cinnamon for the topping.

Baking

• Scoop dough by rounded tablespoons and roll each ball lightly in the cinnamon-sugar mixture.
• Place the dough balls on the prepared baking sheets about 2 inches apart. Flatten each ball gently with the palm of your hand.
• Bake for 10–12 minutes, or until the edges are set and the centers look slightly soft.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For serving, pair with milk, coffee, or cider. These cookies can be made gluten-free and stored in an airtight container.

Keyword Baking, Chewy Cookies, Fall Cookies, Pumpkin Desserts, Pumpkin Snickerdoodle Cookies