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Updated on: September 9, 2025
Originally published on: September 9, 2025
Pumpkin Snickerdoodle Cookies are soft, chewy, and rolled in cinnamon sugar for the ultimate fall treat. A Bullock’s Buzz favorite you’ll bake all season long!
I have to admit it. Up until about two years ago, I refused to eat anything pumpkin. I’ve no clue why, either, lol. My husband, however, loves pumpkin. So when I made this Pumpkin Gingerbread with Spiced Glaze for him, I decided to try a bite myself. And the rest, as they say, is history!
Since then, pumpkin has become one of my favorite fall baking ingredients. I’ve shared recipes like these Pumpkin Spice Bars with Cream Cheese Frosting, and now I’ve fallen head over heels for these Pumpkin Snickerdoodle Cookies.
These cookies are everything a fall cookie should be: soft, chewy, packed with pumpkin flavor, and rolled in a cozy cinnamon sugar coating. They’ve quickly become a go-to around here, and I think they’ll become one of your favorites, too.
Why You’ll Love This Recipe
How to Make the Best Pumpkin Snickerdoodle Cookies
Soft, chewy, tangy, and full of the Fall-flavored deliciousness of pumpkin and cinnamon, these Pumpkin Snickerdoodles are everything you dreamed they could be!
These cookies are simple to make, and I’ve added a few helpful tips to make sure they turn out perfectly every time. You’ll find the full recipe card at the end of this post, but here’s a quick overview of how to make these pumpkin-flavored chewy cookies..
Kitchen Tools You May Need
Having the right tools makes baking these cookies a breeze. Here are the basics:
- baking sheet
- hand mixer or countertop mixer
- medium mixing bowl
- spatula
- cookie scoop – I used a 2-tbsp scoop
- measuring cups
- measuring spoons
- Silpat mat or parchment paper
Pumpkin Snickerdoodle Cookies Ingredients
You’ll only need a handful of pantry staples plus pumpkin puree. Make sure to grab the right kind of pumpkin, not pie filling!
- All-purpose flour
- Pumpkin pie spice
- Ground cinnamon
- Cream of tartar
- Salt
- Unsalted butter – at room temp.
- Granulated Sugar
- Light brown Sugar
- Egg yolk – this egg separator makes it SO easy to separate them!
- Pure vanilla extract
- Pumpkin puree – make sure you get pure pumpkin puree and not pumpkin pie filling.
Pumpkin Snickerdoodle Cookies Recipe Instructions
These cookies are simple to make, and the dough comes together in minutes. Follow these steps for chewy, flavorful results:
Step One: Mix the Dry Ingredients
- Whisk together the flour, baking soda, cream of tartar, cinnamon, pumpkin spice, and salt in a large mixing bowl. Set aside.
Step Two: Cream Butter and Sugars
- In another bowl, use a hand or stand mixer to beat the room-temperature butter, granulated sugar, and brown sugar until light and fluffy.
Step Three: Add Pumpkin, Yolk, and Vanilla
- Mix in the egg yolk, vanilla, and pumpkin puree until well combined.
Step Four: Combine Wet and Dry
- Gradually add the dry ingredients to the wet ingredients and mix just until combined.
Step Five: Chill the Dough
- Cover the dough and chill it in the refrigerator for at least 30 minutes. This makes it easier to handle the cookies and keeps them from spreading too much while baking.
Step Six: Roll and Coat
- Scoop chilled dough into 2-tablespoon balls, then roll each ball in the cinnamon-sugar mixture.
Step Seven: Bake and Cool
- Place dough balls on a lined baking sheet. Bake at 350°F until set (usually 10–12 minutes). Allow to cool on the sheet for 10 minutes before moving to a wire rack to finish cooling.
Recipe Tips and Tricks
Use these tips to ensure your Pumpkin Snickerdoodles turn out perfectly:
- Always measure flour correctly. Don’t scoop it directly out of the container or bag with the measuring cup. Instead, stir the flour around, spoon it into the measuring cup, and then use the flat edge of a knife to level.
- Use pumpkin puree, not pie filling. Check the label, it should list only pumpkin.
- Room-temperature butter and egg yolk make for better mixing.
- Don’t skip chilling the dough for at least 30 minutes, it’s the secret to chewy, thick cookies.
Variations, Additions, and Substitutions
- Swap pumpkin spice with apple pie spice for a twist.
- Add white chocolate chips or butterscotch chips for extra sweetness.
- For a stronger flavor, use dark brown sugar instead of light.
Why Are My Cookies Cakey?
One of my biggest pet peeves with pumpkin is that it can turn almost anything it touches cakey, including these cookies. I personally prefer my cookies soft, dense, and chewy. I mean, if I wanted cake, I’d make a cake, right?
There are a few reasons why cookies can go cakey:
- Flour – Too much flour or the wrong type (all-purpose vs cake flour) can make cookies puff instead of staying chewy. Avoid too much flour by measuring correctly: use a spoon to stir the flour first, then scoop it into a measuring cup. Then use the flat side of a knife to level it off.
- Eggs – using larger eggs than called for can also lead to cakey cookies.
- Liquids – adding more liquid than what is called for can also make cookies cakey. Avoid this by making sure you use the exact amount specified.
Through trial and error, I’ve learned that the pureed pumpkin adds extra moisture to the dough. So I compensated by using the egg yolk only. This helped prevent the cookies from turning out cakey.
How to Store Pumpkin Snickerdoodle Cookies
This recipe makes about 18 cookies. If you’ve got leftovers, store them in an airtight container at room temperature for up to 1 week. They’ll stay soft and chewy.
Can I Freeze Pumpkin Snickerdoodle Cookies?
One of the things I love about these Pumpkin Snickerdoodle Cookies is how freezer-friendly they are. I like to make a double batch, enjoy half right away, and save the rest for later.
You’ve got two easy options:
- Freeze the dough balls: Scoop the dough into balls and freeze them before rolling in cinnamon sugar. When you’re ready to bake, let them thaw just enough for the sugar to stick, then roll and bake. You might need to add an extra minute or two of bake time.
- Freeze the baked cookies: Bake the cookies as usual, let them cool completely, then pop them into a freezer bag or airtight container. They’ll keep for up to 3 months — just let them thaw to room temperature before serving.
Both methods work beautifully, and I’ve done them more than once. Honestly, it’s the best way to have fresh pumpkin cookies on hand whenever the craving hits.
Frequently Asked Questions (FAQs)
Q: Can I make the dough ahead of time?
Yes! You can chill the dough for up to 3 days before baking. If it feels a little firm, just let it sit at room temperature for a few minutes before scooping.
Q: Can I freeze the dough or baked cookies?
Absolutely. Scoop the dough into balls and freeze them before rolling in cinnamon sugar, or freeze the baked cookies once they’ve cooled. Both will keep for a few months.
Q: Do I really need cream of tartar?
Yep, you do. Cream of tartar gives snickerdoodles their classic tangy flavor and chewy texture, so don’t skip it.
Q: Why did my cookies turn out cakey or flat?
If they’re cakey, it’s usually because of too much moisture — make sure you’re using pumpkin puree, not pumpkin pie filling. Flat cookies usually mean the dough was too warm. Chill time is key here!
Q: How do I know when the cookies are done?
These cookies don’t brown much, so the trick is to gently press the tops. If they spring back, they’re ready. If they hold the indentation, give them another minute or two.
Q: What makes these cookies soft and chewy?
It’s all about using just the egg yolk instead of the whole egg and chilling the dough before baking. That’s what keeps them chewy instead of cakey or dry.
More Cookie Recipes
Looking for more simple, yet delicious homemade cookie recipes? Check these out:
Show Me Your Snickerdoodles!
Did you make these Pumpkin Snickerdoodle Cookies? I’d love to see! Share a photo and tag me on Instagram @bullocksbuzz or use #bullocksbuzz.
Don’t forget to pin this recipe, click the heart to save it, and share it with friends and family. Here at Bullock’s Buzz, I love seeing how these recipes turn out in your kitchens!
Printable Cookie Recipe
These cookies turn out so soft and chewy, they practically melt in your mouth. And the light cinnamon sugar coating gives the outside the perfect crispiness before your teeth sink into that rich, chewy center. You’ll fall in love.
Below is the handy-dandy printable version of this recipe. Enjoy!
Pumpkin Snickerdoodles Cookie Recipe
Soft and chewy Pumpkin Snickerdoodle Cookies made with real pumpkin puree and warm fall spices. Rolled in a sweet cinnamon sugar coating, these cookies are the perfect fall dessert for cookie swaps, bake sales, or cozy gatherings. A Bullock’s Buzz favorite pumpkin cookie recipe you’ll want to bake again and again.
Ingredients
For the Cookies
- 1½ cups all-purpose flour, spooned and leveled
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened, at room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 egg yolk, room temperature
- 1 tsp pure vanilla extract
- ¼ cup pumpkin puree
For the Cinnamon Sugar Coating
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
Cookies
- In a large bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, pumpkin spice, and salt in a large mixing bowl. Set this to the side.
- In a separate bowl, using an electric or countertop mixer, cream together the butter, granulated sugar, and brown sugar until well combined. Add in the egg yolk, followed by the vanilla extract, and then the pumpkin puree, stopping to scrape down the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix until just combined. Cover the bowl tightly and refrigerate for 30 minutes.
- Preheat the oven to 350°F. Line two baking sheets with a silicone baking mat or parchment paper and set to the side.
- Once the dough has chilled, use a 2 tbsp. cookie scoop to scoop the dough onto the prepared baking sheets leaving a bit of room between each one.
For the Coating
- In a small mixing bowl, whisk together 2 tablespoons of sugar and 1 teaspoon of cinnamon. Roll each ball of cookie dough in the cinnamon-sugar coating and then place back on the baking sheets.
- Bake for 10 to 13 minutes or until the cookies are set. Remove from oven and allow cookies to cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
To Store - place cookies in an airtight container on the counter for up to 1 week.
To Freeze Dough - prepare the dough and scoop into balls. The cookie dough balls can then be frozen for up to 3 months. When ready to bake, allow the dough to thaw for about 30 minutes, then roll cookie dough balls in the cinnamon-sugar just before baking. You may need to bake for an additional 1 to 2 minutes.
To Freeze Baked Cookies - baked cookies can freeze well for up to 3 months in an airtight container. Thaw to room temperature before serving.
Nutrition Information:
Yield:
18Serving Size:
1 cookieAmount Per Serving: Calories: 126Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 70mgCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 1g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.