Pumpkin Snickerdoodles: The Ultimate Fall Cookie

When fall rolls around and the air gets crisp, there’s no better way to welcome the season than with a warm batch of Pumpkin Snickerdoodles. These cookies are soft, chewy, warmly spiced, and packed with real pumpkin and cinnamon sugar goodness. It’s the comforting taste of autumn in every bite.

Blending the buttery, tangy chew of traditional snickerdoodles with the moisture and flavor of pumpkin, this recipe is perfect for pumpkin lovers, cookie lovers — really, anyone with a pulse. They’re ideal for fall baking, Halloween treats, Thanksgiving dessert trays, or a cozy night in with a mug of apple cider.

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Why You’ll Love Pumpkin Snickerdoodles

🎃 Made with real pumpkin puree — no artificial flavors
🍂 Warm and cozy spices in every bite
🍪 Classic snickerdoodle tang with a soft pumpkin twist
🥣 Simple ingredients and easy to make
🎁 Perfect for gifts, bake sales, holidays, or cookie swaps
🧈 Chewy texture that stays soft for days

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Ingredients You’ll Need

For the Cookie Dough:

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• ⅓ cup pumpkin puree (not pumpkin pie filling)
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp cream of tartar (classic snickerdoodle tang)
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp pumpkin pie spice

For the Cinnamon-Sugar Coating:

• ¼ cup granulated sugar
• 1 tsp ground cinnamon

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Optional Add-Ins

• White chocolate chips
• Chopped pecans or walnuts
• Maple glaze drizzle
• Sprinkle of sea salt on top

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How to Make Pumpkin Snickerdoodles

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Step 1: Cream Butter and Sugars

In a large mixing bowl, beat together:

• Softened butter
• Granulated sugar
• Brown sugar

Mix until light and fluffy (about 2–3 minutes).

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Step 2: Add Pumpkin and Flavorings

Mix in:

• Pumpkin puree
• Egg yolk
• Vanilla extract

Blend until smooth. (Using only the egg yolk helps keep the cookies chewy instead of cakey.)

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Step 3: Combine Dry Ingredients

In a separate bowl, whisk together:

• Flour
• Baking soda
• Cream of tartar
• Salt
• Cinnamon
• Pumpkin pie spice

Gradually add the dry mixture to the wet mixture and mix until just combined.

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Step 4: Chill the Dough

Cover the dough and refrigerate for 30–60 minutes. This step helps the cookies keep their shape and enhances the flavor.

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Step 5: Preheat and Prep

• Preheat oven to 350°F (175°C)
• Line a baking sheet with parchment paper
• In a small bowl, combine the cinnamon and sugar for coating

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Step 6: Shape and Roll

• Scoop 1½ tablespoon-sized balls of dough
• Roll each ball in the cinnamon-sugar mixture
• Place on baking sheet, spacing about 2 inches apart
• Slightly flatten the tops for a more even shape

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Step 7: Bake

• Bake for 9–11 minutes, until the edges are set but centers look slightly underdone
• Let cool on the baking sheet for 5 minutes before transferring to a rack

🎯 Don’t overbake! The cookies will continue to set as they cool.

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Storage and Freezing Tips

🧊 Storage:

• Store cooled cookies in an airtight container at room temp for up to 5 days

❄️ Freezing Dough:

• Scoop dough balls and freeze on a baking sheet
• Once frozen, transfer to a zip-top bag
• Bake from frozen — just add 1–2 extra minutes to the bake time

🍪 Freezing Baked Cookies:

• Freeze in layers with parchment between
• Thaw at room temp or warm gently in the microwave

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Recipe Tips for Perfect Pumpkin Snickerdoodles

✔️ Use pure pumpkin puree, not pumpkin pie mix
✔️ Chill the dough to prevent spreading
✔️ Don’t skip the cream of tartar — it gives that classic snickerdoodle tang
✔️ Slightly underbake for extra-soft cookies
✔️ Roll generously in cinnamon sugar for a signature crackled top

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Pumpkin Snickerdoodle Variations

🍫 Pumpkin Chocolate Chip Snickerdoodles – Add ½ cup dark or white chocolate chips
🍁 Maple Glazed – Drizzle with powdered sugar + maple syrup glaze
🌰 Nutty – Fold in ⅓ cup chopped pecans or walnuts
🌾 Gluten-Free – Substitute with a 1:1 gluten-free flour blend
🧁 Sandwich Cookies – Fill two cookies with cinnamon buttercream or cream cheese frosting

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What to Serve with Pumpkin Snickerdoodles

These cookies are perfect on their own, but pair beautifully with:

☕ Hot coffee or pumpkin spice latte
🍎 Apple cider or chai tea
🍨 Vanilla ice cream for a fall cookie sundae
🥛 A cold glass of milk — classic!

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Nutrition Info (Approx. per cookie)

• Calories: 130
• Fat: 6g
• Carbs: 18g
• Sugar: 11g
• Protein: 1g

Values will vary based on exact ingredients and size

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FAQs About Pumpkin Snickerdoodles

Why is there no whole egg?

Using just the egg yolk keeps the cookies soft and chewy instead of cakey — which can happen with pumpkin + whole egg.

Can I make these dairy-free?

Yes! Use plant-based butter and make sure your sugar is vegan-friendly.

Why chill the dough?

Pumpkin adds moisture to the dough, which can cause cookies to spread. Chilling helps control this and improves flavor and texture.

Can I skip cream of tartar?

It adds that signature snickerdoodle tang. If you skip it, the cookies will still be tasty, but more like soft sugar cookies.

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Why These Pumpkin Snickerdoodles Work

✅ The perfect balance of warm spices and sweet pumpkin
✅ A chewy, soft texture that stays moist for days
✅ Beautiful crackly cinnamon sugar tops
✅ Simple ingredients and beginner-friendly
✅ Perfect for fall baking, Halloween, Thanksgiving, or gifts

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Final Thoughts: The Best Cookie of the Season

There’s just something magical about the smell of pumpkin and cinnamon baking in the oven. These Pumpkin Snickerdoodles are everything you want in a fall cookie — cozy, soft, flavorful, and easy to make. Whether you’re baking for fun, for family, or just for yourself (no judgment!), this recipe is guaranteed to become a seasonal favorite.

So grab your mixing bowl, preheat the oven, and let these chewy, cinnamon-sugar kissed cookies warm up your kitchen — and your heart.

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