When the weather turns crisp, these pumpkin snickerdoodles are the cookies I bake again and again. They have everything you love about a classic snickerdoodle, the slight tang, the chewy middle and the crackly cinnamon sugar crust, plus real pumpkin and a warm pumpkin spice coating. They stay soft for days and make the whole kitchen smell like fall.
In this post I explain how to add pumpkin without making the cookies cakey, why cream of tartar matters, and how to roll, chill and bake them for perfect crinkly tops. You will also find variations, a troubleshooting table, storage tips and answers to common questions. The full printable recipe card is waiting at the bottom of the post.
Why These Pumpkin Snickerdoodles Work
Pumpkin puree is mostly water, and too much moisture turns cookies into soft little cakes. These pumpkin spice snickerdoodles use a few smart tricks to keep them chewy with real pumpkin flavor.
- Blotted pumpkin. Pressing the puree between paper towels removes extra water so the cookies stay chewy and dense.
- Egg yolk only. Using just the yolk adds richness without the extra water from the white.
- Brown and white sugar. Brown sugar adds moisture and chew, while white sugar helps the edges crisp.
- Cream of tartar. This gives snickerdoodles their signature tang and soft, pillowy texture.
- A short chill. Chilling the dough for an hour firms it up so the cookies hold their shape and form crackly tops.
The result is a soft, chewy cookie with a gentle pumpkin flavor that is not overly sweet. The spiced sugar coating is the best part, so be generous when you roll the dough balls.
Ingredients You Will Need
Most of these ingredients are probably in your pantry right now. Make sure the butter is soft enough to press with a finger but not greasy or melting.
- Unsalted butter: Softened to room temperature for proper creaming.
- Granulated and brown sugar: A mix gives the best balance of crisp edges and chewy centers.
- Pumpkin puree: Plain canned pumpkin, not pumpkin pie filling, which already contains sugar and spices.
- Egg yolk: At room temperature.
- Vanilla extract: Rounds out the warm spices.
- All-purpose flour: Spooned and leveled for accurate measuring.
- Cream of tartar and baking soda: Together they give the cookies their lift and classic tang.
- Spices: Cinnamon and pumpkin pie spice in both the dough and the sugar coating.
How to Make Pumpkin Snickerdoodles
Blot the pumpkin first so it is ready when the butter and sugar are creamed. The dough is soft before chilling, which is completely normal.
- Blot the pumpkin. Spread 1/2 cup pumpkin puree on paper towels and press out excess moisture.
- Cream the butter and sugars. Beat the butter, granulated sugar and brown sugar with a mixer for 2 to 3 minutes, until light and fluffy.
- Add the wet ingredients. Beat in the blotted pumpkin, egg yolk and vanilla until smooth.
- Mix the dry ingredients. In another bowl, whisk the flour, cream of tartar, baking soda, salt, cinnamon and pumpkin pie spice.
- Combine. Add the dry ingredients to the butter mixture and mix on low just until no streaks remain.
- Chill. Cover and refrigerate the dough for at least 1 hour, or up to 2 days.
- Make the coating. Heat the oven to 350°F (175°C) and line two baking sheets with parchment. Stir together the coating sugar, cinnamon and pumpkin pie spice.
- Roll the dough. Scoop 1 1/2-tablespoon balls of dough, roll them smooth and coat well in the spiced sugar. Space them 2 inches apart.
- Bake. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the tops are crackled but the centers still look soft.
- Cool. Let the cookies rest on the sheet for 5 minutes, then move them to a rack to cool.
The cookies will look slightly underbaked in the center when they come out. They finish setting on the hot sheet and stay soft and chewy as they cool.
Tips for the Best Pumpkin Spice Snickerdoodles
- Do not skip blotting the pumpkin. It is the difference between chewy cookies and soft, cakey ones.
- Measure the flour by spooning it into the cup and leveling it, rather than scooping straight from the bag.
- Chill the dough for at least an hour. Warm dough spreads thin and loses its crackly top.
- Roll each ball twice in the sugar coating for a thick, sparkly crust.
- Bake one sheet at a time on the middle rack for the most even results.
If your cookies come out puffy and round, flatten them gently with the bottom of a glass as soon as they leave the oven. The tops will crack beautifully as they settle. A cookie scoop is also worth using here, because evenly sized dough balls bake at the same rate, so you never end up with a tray of crisp small cookies and doughy large ones.
Love snickerdoodles? Try my original classic cinnamon sugar snickerdoodles or switch things up with chewy pumpkin chocolate chip cookies. For more cozy fall baking, my moist pumpkin bread loaf and spiced chewy molasses cookies are always a hit. You can find even more sweet treats in my easy dessert recipes.
What Makes a Snickerdoodle a Snickerdoodle
A snickerdoodle is more than a sugar cookie rolled in cinnamon. The classic version uses cream of tartar, an acidic powder that reacts with baking soda to make the cookies rise quickly and then collapse into crackly, chewy rounds. It also adds a subtle tang that sets snickerdoodles apart from other cookies.
If you do not have cream of tartar, you can use 2 teaspoons of baking powder instead of the cream of tartar and baking soda. The cookies will still be soft and delicious, but they will taste more like a pumpkin sugar cookie and lose a little of that signature tang.
Canned vs. Homemade Pumpkin Puree
Plain canned pumpkin is my first choice for these cookies. It is consistent, thick and has a deep orange color, so every batch bakes the same way. Check the label to make sure the only ingredient is pumpkin, and transfer any leftover puree to a covered container in the fridge, where it keeps for about 5 days.
Homemade pumpkin puree works too, but it is usually much wetter than canned. Roast a small sugar pumpkin until very tender, blend it smooth and let it drain in a fine-mesh strainer for an hour before blotting. Measure it after draining so you do not add extra moisture to the dough.
Leftover puree is easy to use up. Stir it into oatmeal, add a spoonful to pancake batter or freeze it in 1/2-cup portions, which is exactly the amount you need for your next batch of cookies.
Easy Variations
- Brown butter: Brown the butter, chill it until solid but soft, then cream it as written for a nutty, toasty flavor.
- Cream cheese filling: Press a small spoonful of sweetened cream cheese into the center of each dough ball before rolling.
- White chocolate chips: Fold in 3/4 cup white chocolate chips for a sweeter, creamy bite.
- Maple glaze: Drizzle the cooled cookies with a glaze of powdered sugar, maple syrup and a splash of milk.
- Chai spice: Add 1/4 teaspoon cardamom and a pinch of black pepper to the coating sugar.
Common Mistakes and How to Fix Them
| Problem | Likely cause | How to fix it |
|---|---|---|
| Cookies are cakey and puffy | Too much moisture from the pumpkin | Blot the pumpkin well and use only the egg yolk. |
| Cookies spread too thin | Dough was warm or butter too soft | Chill the dough at least 1 hour and use butter that is soft but not greasy. |
| No crackly tops | Dough too cold and stiff or not enough sugar | Let very cold dough sit for 5 minutes and roll it generously in the coating. |
| Dry, crumbly cookies | Too much flour or overbaked | Spoon and level the flour and pull the cookies while the centers look soft. |
| Weak pumpkin flavor | Pie filling used or old spices | Use plain pumpkin puree and fresh, fragrant spices. |
Make Ahead, Storage and Freezing
Store baked pumpkin snickerdoodles in an airtight container at room temperature for up to 4 days. A slice of bread in the container helps them stay soft. Because the dough contains raw egg yolk and raw flour, do not taste it before baking. The FDA explains why raw dough is risky.
The dough can be refrigerated, tightly covered, for up to 2 days. To freeze, roll the dough into balls without the coating, freeze them on a tray until firm and store them in a freezer bag for up to 3 months. Let them thaw for 15 minutes, roll in the spiced sugar and bake, adding a minute or two if needed. Baked cookies also freeze well for up to 3 months.
Serving Ideas for Fall Gatherings
These cookies are perfect for cozy afternoons, school bake sales, Halloween parties on October 31 and the Thanksgiving dessert table on November 26. They pair wonderfully with warm drinks and other fall treats.
- Warm drinks: Serve with hot apple cider, chai or a pumpkin spice latte.
- Ice cream sandwiches: Sandwich a scoop of vanilla or cinnamon ice cream between two cookies and freeze until firm.
- Cookie boxes: Stack them in a box lined with parchment alongside chocolate chip and molasses cookies.
- Dessert board: Arrange them with caramel dip, apple slices and spiced nuts.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling is already sweetened and spiced, so it will make the cookies too sweet and too soft.
Why do I need to blot the pumpkin?
Pumpkin puree contains a lot of water. Blotting removes extra moisture so the cookies stay chewy instead of cakey.
Can I make pumpkin snickerdoodles without cream of tartar?
Yes. Replace the cream of tartar and baking soda with 2 teaspoons baking powder, though the cookies will lose some tang.
Do I have to chill the dough?
Yes. Chilling for at least an hour keeps the cookies from spreading too thin and helps them form crackly tops.
How long do pumpkin snickerdoodles stay fresh?
Up to 4 days in an airtight container at room temperature, or up to 3 months in the freezer.
Ready to bake? Here is the full printable pumpkin snickerdoodles recipe with exact measurements and estimated nutrition.
Pumpkin Snickerdoodles
Ingredients
Method
- Spread the pumpkin puree on paper towels and press out excess moisture.
- Beat the butter, granulated sugar and brown sugar for 2 to 3 minutes, until light and fluffy.
- Beat in the blotted pumpkin, egg yolk and vanilla.
- Whisk the flour, cream of tartar, baking soda, salt, cinnamon and pumpkin pie spice in another bowl.
- Mix the dry ingredients into the butter mixture on low just until combined.
- Cover and refrigerate the dough for at least 1 hour.
- Heat the oven to 350°F (175°C) and line two baking sheets with parchment. Stir together the coating ingredients.
- Scoop 1 1/2-tablespoon balls of dough, roll smooth and coat generously in the spiced sugar. Space 2 inches apart.
- Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the tops crackled.
- Cool on the sheet for 5 minutes, then transfer to a rack.
Notes
I hope these pumpkin snickerdoodles bring a little extra coziness to your fall baking. If you make them, please leave a comment and a star rating below and tell me who you shared them with. Happy baking, friends. Chef Amber
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