Pumpkin Snickerdoodle Cookie Recipe

Meet the ultimate fall twist on a classic favorite, the Pumpkin Snickerdoodle Cookie. These cookies are soft, chewy, and infused with real pumpkin purée and warm autumn spices. Each bite tastes like a cozy fall day, buttery, cinnamon-sweet, and gently spiced. This tried-and-tested recipe has been perfected for the ideal texture: crisp edges, tender centers, and that signature pumpkin warmth. Perfect for pumpkin season, Thanksgiving, or simply a cozy afternoon treat with tea or coffee.

📋 Ingredients

2¾ cups all-purpose flour
1½ teaspoons cream of tartar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar
⅓ cup pumpkin purée (not pumpkin pie filling)
1 large egg yolk
2 teaspoons vanilla extract

Cinnamon Sugar Coating

¼ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon pumpkin pie spice (optional for extra warmth)

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Combine dry ingredients: In a bowl, whisk together flour, cream of tartar, baking soda, baking powder, salt, and spices.
Cream butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
Add wet ingredients: Mix in the pumpkin purée, egg yolk, and vanilla until smooth.
Form the dough: Gradually add the dry ingredients, mixing just until combined. Chill the dough for 30–45 minutes for best texture.
Make coating: Combine sugar, cinnamon, and pumpkin pie spice in a small bowl.
Shape cookies: Scoop 1½ tablespoons of dough, roll into balls, and coat in the cinnamon-sugar mixture.
Bake: Arrange 2 inches apart and bake 10–12 minutes, or until edges are set and centers still soft.
Cool: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra chewiness, refrigerate the dough overnight.
Add white chocolate chips for a creamy twist.
Substitute half the butter with brown butter for a deep, nutty flavor.
These cookies stay soft for up to 5 days when stored in an airtight container.
Freeze baked cookies for up to 2 months; thaw at room temperature before serving.