When autumn rolls around, pumpkin spice takes center stage in everything from lattes to pies—but why stop there? Enter soft pumpkin snickerdoodles, the perfect cookie for pumpkin lovers. These treats take the classic cinnamon-sugar snickerdoodle and give it a seasonal makeover with pumpkin purée and warm spices like nutmeg, ginger, and cloves. The result? A soft, pillowy cookie that’s bursting with fall flavor in every bite.
Whether you’re baking for a cozy night in, hosting a Thanksgiving dessert table, or simply looking to use up that extra pumpkin purée, these cookies will quickly become your go-to fall recipe.
Why You’ll Love This Recipe
Still wondering why pumpkin snickerdoodles deserve a spot in your recipe collection? Here’s why:
- Soft and Chewy Texture – Pumpkin purée keeps these cookies moist and tender.
- Fall Flavors in Every Bite – The perfect mix of cinnamon, nutmeg, and ginger pairs beautifully with pumpkin.
- Simple to Make – No complicated steps or hard-to-find ingredients.
- Family-Friendly – Kids and adults alike will love rolling the dough in cinnamon-sugar before baking.
- Festive and Shareable – Great for cookie swaps, holiday parties, or just enjoying with a cup of coffee.
They’re like the cozy sweater of cookies—warm, comforting, and impossible to resist.
Ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
- 2 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup pumpkin purée
- 1 large egg
- 2 tsp vanilla extract
For Rolling:
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
Directions
DirectionsMix Dry Ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
Cream Butter and Sugars – In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add Wet Ingredients – Mix in pumpkin purée, egg, and vanilla until smooth.
Combine – Slowly add dry ingredients to the wet mixture and stir until just combined.
Chill Dough – Cover and refrigerate dough for at least 30 minutes. This helps prevent spreading.
Preheat Oven – Set oven to 350°F (175°C). Line baking sheets with parchment paper.
Shape and Coat – Scoop tablespoon-sized balls of dough, roll in the cinnamon-sugar mixture, and place 2 inches apart on the baking sheets.
Bake – Bake for 10–12 minutes until edges are set but centers remain soft.
Cool and Enjoy – Let cookies cool for 5 minutes on the sheet before transferring to a wire rack.
Servings and Pairing
This recipe makes about 24 cookies—perfect for sharing.
Pair them with:
- A hot pumpkin spice latte or chai tea for a cozy treat.
- Vanilla ice cream for a fun dessert twist.
- A platter of other fall cookies like ginger snaps or apple spice cookies.
Variations
Want to add a twist? Try these variations:
- Pumpkin Cream Cheese Swirl – Add a dollop of cream cheese filling in the center before baking.
- Chocolate Chip Pumpkin Snickerdoodles – Stir in white or dark chocolate chips for extra richness.
- Gluten-Free Version – Use a gluten-free flour blend.
- Extra Spiced – Increase cinnamon and nutmeg for a bolder fall flavor.
- Maple Glaze – Drizzle with maple glaze for extra sweetness.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keeps well for about 1 week.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
- Reheating: Warm in the microwave for 10–15 seconds for that fresh-baked taste.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Just roast, purée, and drain the pumpkin to remove excess moisture before using.
Why do I need to chill the dough?
Chilling prevents the cookies from spreading too thin and helps maintain their soft, chewy texture.
Can I make these cookies ahead of time?
Absolutely. You can prepare the dough up to 24 hours in advance and refrigerate until ready to bake.
Do these taste strongly of pumpkin?
No, the pumpkin adds moisture and a subtle flavor, but the spices shine through the most.
Can I double the recipe?
Yes, this recipe doubles easily—perfect for holiday baking or cookie swaps.
Conclusion
Soft pumpkin snickerdoodles are everything you love about fall wrapped up in a cookie. They’re easy to make, irresistibly soft, and perfectly spiced for the season. Whether you enjoy them warm from the oven with a glass of milk or pack them up for a holiday gathering, these cookies will bring a little bit of autumn magic to your table.
Print
Soft Pumpkin Snickerdoodles
- Total Time: 1 hour 2 minutes
- Yield: 20 Servings
- Diet: Vegetarian
Description
These Pumpkin Snickerdoodles are the ultimate fall cookie. Easy to make and full of cozy autumn flavor!
Ingredients
For the Cookies
- 2 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup pumpkin purée
- 1 large egg
- 2 tsp vanilla extract
For Rolling
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add pumpkin purée, egg, and vanilla extract. Mix until smooth.
- Slowly add dry ingredients to wet ingredients and stir until just combined.
- Cover and refrigerate dough for 30 minutes to 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop tablespoon-sized dough balls, roll them in the cinnamon-sugar mixture, and place 2 inches apart on the baking sheet.
- Bake for 10–12 minutes, until edges are set but centers remain soft.
- Cool for 5 minutes before transferring to a wire rack. Enjoy!
Notes
- Chill the dough – This prevents the cookies from spreading too thin.
- Drain pumpkin purée – If using homemade pumpkin, make sure to remove excess moisture.
- Don’t overbake – Take them out when the edges are set for soft, chewy centers.
- Make ahead – Dough can be refrigerated up to 24 hours before baking.
- Prep Time: 20 minutes
- Chilling Time: 30 minutes
- Cook Time: 12 minutes