As autumn leaves fall and the scent of cinnamon fills the air, it’s time to indulge in one of the most comforting fall desserts—Pumpkin Snickerdoodle Cookies. These soft, chewy delights combine the nostalgic charm of classic snickerdoodles with the rich, spiced warmth of pumpkin. Perfect for cozy gatherings, holiday trays, or a simple treat with coffee, this recipe brings fall flavor to every bite.
Why Pumpkin Snickerdoodle Cookies Are Perfect for Fall
Pumpkin Snickerdoodle Cookies strike the perfect balance between cozy and crave-worthy. They’re slightly crisp on the edges, tender and cakey in the center, and rolled in a generous coating of cinnamon sugar. The pumpkin puree not only adds seasonal flavor but also keeps the cookies moist and tender for days. Whether you’re planning a dessert table or just looking to satisfy a sweet tooth, these cookies deserve a spot on your list of fall desserts.
Ingredients
Here’s everything you’ll need to make these spiced delights:
Dry Ingredients
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2¾ cups (340g) all-purpose flour
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1½ tsp cream of tartar
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½ tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1½ tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground ginger
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⅛ tsp ground cloves
Wet Ingredients
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1 cup (200g) granulated sugar
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½ cup (100g) brown sugar, packed
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¾ cup (170g) unsalted butter, softened
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½ cup (120g) pumpkin puree (not pumpkin pie filling)
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1 large egg
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1½ tsp pure vanilla extract
Cinnamon-Sugar Coating
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¼ cup (50g) granulated sugar
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1 tbsp ground cinnamon
Kitchen Tools You’ll Need
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Mixing bowls (medium and large)
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Hand mixer or stand mixer
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Measuring cups and spoons
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Rubber spatula
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Whisk
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Baking sheets
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Parchment paper or silicone baking mats
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Cookie scoop (optional, but recommended)
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Wire cooling rack
Step-by-Step Instructions
Step 1: Prepare the Cinnamon-Sugar Coating
In a small bowl, combine the ¼ cup of sugar and 1 tablespoon of cinnamon. Stir well and set aside for coating the cookie dough later.
Step 2: Mix Dry Ingredients
In a medium mixing bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, ginger, cloves). This ensures the spices are evenly distributed throughout the dough.
Step 3: Cream the Butter and Sugars
In a large bowl using a hand mixer or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). This step is crucial for a light texture.
Step 4: Add Pumpkin, Egg, and Vanilla
Beat in the pumpkin puree, egg, and vanilla extract until well incorporated. The mixture might look slightly curdled at this stage, but that’s normal.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as that can lead to dense cookies.
Step 6: Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). Chilling helps the dough firm up and allows the flavors to meld, resulting in thicker cookies.
Step 7: Preheat the Oven
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats.
Step 8: Scoop and Coat
Using a cookie scoop or tablespoon, scoop out dough balls (about 1½ tablespoons each). Roll each dough ball in the prepared cinnamon-sugar coating until fully covered.
Step 9: Bake
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are set and the centers look slightly underbaked.
Step 10: Cool
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Helpful Tips for the Perfect Pumpkin Snickerdoodle Cookies
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Don’t skip the chilling step! It prevents spreading and ensures a chewy texture.
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Use pure pumpkin puree, not pumpkin pie filling. The latter contains added sugar and spices.
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Adjust spice levels to your taste. Love cinnamon? Add an extra ½ teaspoon for an extra kick.
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Double the batch for parties or gifting—these cookies disappear quickly!
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For a chewy texture, slightly underbake and let the cookies finish cooking on the hot tray.
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Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
Why These Cookies Belong on Your Fall Desserts List
Among all fall desserts, these Pumpkin Snickerdoodle Cookies bring nostalgic warmth and a fun seasonal twist to the table. The combination of pumpkin and cinnamon evokes cozy autumn days, while the crackly cinnamon-sugar coating adds irresistible texture. They’re perfect for Thanksgiving dessert trays, Halloween parties, or simply as a sweet pick-me-up during crisp fall afternoons.
Pair these cookies with:
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A mug of chai latte or hot apple cider
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A scoop of vanilla bean ice cream
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A drizzle of maple glaze for extra indulgence
They also make delightful edible gifts wrapped in cellophane with a rustic ribbon—ideal for neighbors, coworkers, or fall bake sales.
Nutritional Information (Approximate per Cookie)
Yields about 24 cookies
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Calories: 140
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Fat: 6g
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Saturated Fat: 3.5g
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Carbohydrates: 20g
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Sugar: 12g
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Protein: 1g
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Fiber: 0.5g
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Cholesterol: 20mg
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Sodium: 70mg
Note: Values may vary slightly depending on exact ingredients used.
Final Thoughts: Your New Favorite Fall Dessert
There’s something magical about baking during the fall season—the scent of cinnamon, the golden glow of pumpkin, and the warmth of a just-out-of-the-oven cookie. These Pumpkin Snickerdoodle Cookies bring all that magic into your home, one batch at a time. Soft, chewy, warmly spiced, and utterly addictive, they’re guaranteed to become a staple in your autumn baking routine.