If you’re looking for the perfect fall cookie, these Pumpkin Snickerdoodle Cookies are a delicious twist on classic snickerdoodles. I just can’t get over how fluffy these cookies are!! They’re so soft and fluffy, they practically melt in your mouth! The pumpkin puree makes them super moist, while the cinnamon-sugar coating adds the perfect touch. You’ll love how light and airy they turn out. It makes the best cookies, and a perfect fall treat!

Are you looking for more Pumpkin Recipes? Try our Pumpkin Muffins, Pumpkin Oatmeal, and Pumpkin Pancakes. Also, these Brownie Bites and this Cheesecake Fudge make for easy and amazing desserts!

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I love trying out different snickerdoodle recipes, so I combined that love with my new favorite—pumpkin cookie recipes. The end result is this fluffy snickerdoodle packed with real pumpkin and fall spices. This recipe is the ultimate cookie for the season! Whether you’re a fan of chewy pumpkin snickerdoodles or prefer a cakey cookie, these pumpkin cookies are sure to become one of your favorites this fall!

What you’ll love about this Pumpkin Snickerdoodle recipe:

QUICK & EASY – With simple steps and ingredients, you can whip up a batch of these fall cookies in no time.
CHEWY & SOFT – These chewy pumpkin cookies have the perfect balance of a soft, chewy texture with a warm, spiced flavor.
FAMILY-FRIENDLY – This delicious cookie recipe is a hit with both kids and adults, especially when served warm from the oven with a sprinkle of cinnamon-sugar.

Recipe Ingredients

You’ll need the following ingredients to make these Snickerdoodle Cookies Recipe:

For the cookies:
All-purpose flour
Cream of tartar
Baking soda
Salt
Pumpkin pie spice
Unsalted butter, softened
Granulated sugar
Egg- Room temperature
Pumpkin puree, (make sure to use real pumpkin for the best results)
Vanilla extract
For rolling:
Granulated white sugar
Ground cinnamon

INGREDIENT NOTES:

Pumpkin puree: Make sure to use real pumpkin puree, not pumpkin pie filling, for the best pumpkin flavor and texture.
Melted butter: Using melted butter instead of softened butter can add richness and help create those chewy cookies everyone loves.
Brown sugar: For a deeper, richer flavor, try replacing some of the granulated sugar with brown sugar.

HOW TO MAKE PUMPKIN SNICKERDOODLE COOKIES STEP-BY-STEP

Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.

STEPS:

In a large mixing bowl, whisk together the flour mixture: flour, cream of tartar, baking soda, salt, pumpkin pie spice, and ground nutmeg.
With an electric hand mixer, cream butter and sugar in a large bowl on medium speed until light and fluffy. Or if you prefer to use your Kitchen Aid Mixer: In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy.
Add the egg, pumpkin puree, and vanilla extract to the wet ingredients and beat until well combined.
Gradually mix in the flour mixture until just combined.
Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes (chill time helps with shaping).

Preheat oven to 350°F. Line a cookie sheet or prepared baking sheet with parchment paper.
In a separate bowl, combine the cinnamon-sugar mixture: white sugar and cinnamon.
Scoop the chilled cookie dough balls using a large cookie scoop, then roll them in the cinnamon sugar mixture.
Place the cookie dough balls on the lined baking sheet, about 2 inches apart.
Bake for 9-10 minutes, until the baked cookies are lightly golden at the edges.
Let cookies cool on the cookie sheet for 3-5 minutes, then transfer to a cooling rack to cool completely.

PRO TIP:

For an extra pumpkin flavor, increase the pumpkin puree to 1 cup and reduce the flour to 2 1/2 cups. This adjustment will give you a stronger pumpkin taste and softer texture.

Storage and Reheating

Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days. If the cookies feel a bit soft, layer them with paper towels in the container to absorb any excess moisture.

Reheating: When reheating, add a splash of water or broth to loosen if dry. Reheat gently on the stovetop or in the microwave until thoroughly warmed.

Freezing: You can freeze the cookie dough balls in a Ziplock bag for up to 3 months. Simply bake them from frozen, adding an extra minute or two to the baking time.

Additions & Substitutions

ADDITIONS:

White chocolate chips: Add 1/2 cup of white chocolate chips for extra sweetness and a fun twist.
Pecans: Stir in 1/2 cup of finely chopped pecans for a nuttier flavor that complements the pumpkin and spices.

SUBSTITUTIONS:

Pumpkin puree: If you want even more pumpkin flavor, increase the amount to 1 cup and reduce the flour by 1/4 cup.

FAQs about Pumpkin Cookies Recipes:

For chewy pumpkin cookies, adding an extra egg yolk and slightly underbaking the cookies will help maintain that chewy texture.

What Can I Serve with Pumpkin Cookies Snickerdoodles?

Serve this snickerdoodle cookie recipe with a cup of hot coffee, hot cocoa, or my favorite- a glass of milk. For a fall-inspired treat, serve them with a pumpkin spice latte or hot apple cider!

DID YOU MAKE THIS RECIPE?

I’m excited for you to try this Pumpkin Snickerdoodle Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!