Pumpkin Snickerdoodles 🎃🍪✨ Soft, Spiced, and Rolled in Sweet Cinnamon Sugar

These pumpkin snickerdoodles are soft and chewy with a hint of pumpkin spice, coated in a crunchy cinnamon-sugar shell. They’re a cozy, fall-ready twist on the classic cookie that’s impossible to resist.

Ingredients (Makes about 24 cookies)

For the cookies

  • ½ cup unsalted butter, softened
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • ⅓ cup pumpkin purée (not pumpkin pie filling)
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1½ tsp cream of tartar
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • Pinch of cloves (optional)

For rolling

  • ¼ cup granulated sugar
  • 1½ tsp cinnamon

Step 1: Preheat oven

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2: Cream butter and sugars

In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Mix in pumpkin purée, egg, and vanilla until smooth.

Step 3: Combine dry ingredients

In another bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

Step 4: Mix and chill

Gradually stir dry ingredients into wet ingredients until just combined. Cover and refrigerate dough for at least 30 minutes for easier handling.

Step 5: Roll and bake

In a small bowl, mix granulated sugar and cinnamon for rolling. Scoop tablespoon-sized portions of dough, roll into balls, coat in cinnamon sugar, and place on baking sheets about 2 inches apart. Bake for 10–12 minutes, or until edges are set and centers are soft.

Step 6: Cool and enjoy

Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.

Flavor Variations

  • Add a pinch of cardamom for a floral spice twist
  • Use maple sugar in the coating for a maple-pumpkin flavor
  • Fill cooled cookies with a cream cheese frosting for sandwich snickerdoodles
  • Mix mini white chocolate chips into the dough for extra sweetness

Pro Tips

  • Chilling the dough prevents spreading and helps cookies stay thick and soft
  • Roll generously in cinnamon sugar for the best flavor and crunch
  • Avoid overbaking — the centers should stay soft and slightly underdone
  • Store in an airtight container for up to 4 days to maintain softness

Final Thoughts

Pumpkin Snickerdoodles are soft, spiced, and coated in sweet cinnamon bliss — the perfect fall update to a classic cookie. They’re easy to make, smell amazing while baking, and taste even better fresh from the oven.

Mix it. Roll it. Bake the coziness into every bite. 🎃🍪✨

🎃 All-Purpose Pumpkin Recipes 🎃

Fall in love with pumpkin all over again! From cozy pies and muffins to cheesecakes, cookies, and savory twists, this collection covers every craving. Whether you’re baking for the holidays or just want a taste of autumn, you’ll find the perfect recipe here.

Explore All Pumpkin Recipes → – Savory and sweet ways to enjoy pumpkin in every meal.

🥧 Classic Pumpkin Pies

See All Classic Pumpkin Pies → – Timeless pies for Thanksgiving and beyond.

🍨 Creative Pumpkin Pies

See All Creative Pumpkin Pies → – Unique flavor twists on the classic.

🍮 Pumpkin Puddings & Custards

See All Pudding & Custard Recipes → – Creamy, smooth pumpkin desserts.

🍞 Pumpkin Breads, Cupcakes & Scones

See All Bread, Cupcake & Scone Recipes → – Bakery-worthy fall treats.

🍰 Pumpkin Cheesecakes

See All Pumpkin Cheesecake Recipes → – Creamy cheesecake with pumpkin spice magic.

🍪 Pumpkin Cookies

See All Pumpkin Cookie Recipes → – Soft, chewy, and perfect for fall.

📏 Pumpkin Bars

See All Pumpkin Bar Recipes → – Shareable pumpkin squares for any gathering.

🧁 Pumpkin Muffin

See All Pumpkin Muffin Recipes → – Soft, warm, and full of spice.

🍰 Pumpkin Cakes

See All Pumpkin Cake Recipes → – From simple loaves to layered showstoppers.

Similar Posts