Pumpkin Snickerdoodle Cookies are soft, chewy cookies filled with pumpkin flavor and warm fall spices. Each cookie is rolled in cinnamon sugar before baking, giving them a lightly crisp, sweet exterior and a tender center.
These easy pumpkin cookies are perfect for fall baking, holiday cookie trays, or enjoying with a warm cup of coffee.
Why These Pumpkin Snickerdoodle Cookies Work
- Soft and tender: Pumpkin helps create a deliciously soft texture.
- Full of fall flavor: Pumpkin, cinnamon, and nutmeg make a cozy combination.
- Easy to make: Simple ingredients and straightforward steps.
- Cinnamon sugar coating: Adds sweetness and a lightly crisp exterior.
Ingredients
For the Cookies
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
How to Make Pumpkin Snickerdoodle Cookies
1. Prepare the Oven
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Set aside.
3. Cream the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
Add the pumpkin puree, egg yolk, and vanilla extract. Mix until well combined.
4. Make the Cookie Dough
Gradually add the dry ingredients to the pumpkin mixture.
Mix just until a soft dough forms. Avoid overmixing.
5. Make the Cinnamon Sugar
In a small bowl, combine the granulated sugar and cinnamon.
Scoop the cookie dough into tablespoon-sized portions and roll each portion into a ball. Coat each ball generously in the cinnamon sugar mixture.
6. Bake the Cookies
Place the coated dough balls on the prepared baking sheets, leaving space between each cookie.
Bake for 10–12 minutes, until the edges are set and the centers still look slightly soft.
7. Cool and Serve
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Let them cool completely before serving.
Tips for the Best Pumpkin Snickerdoodle Cookies
- Use pumpkin puree, not pumpkin pie filling for the right texture and flavor.
- Don’t overbake the cookies if you want them soft and tender.
- Measure flour carefully to prevent the dough from becoming too dry.
- Use softened butter so the ingredients combine smoothly.
- Coat generously in cinnamon sugar for the classic snickerdoodle finish.
- Let the cookies cool before storing them to prevent excess moisture.
Final Thoughts
Pumpkin Snickerdoodle Cookies are a delicious fall treat with a soft pumpkin-filled center and sweet cinnamon sugar coating. The combination of pumpkin and warm spices makes them perfect for autumn baking.
Enjoy these cookies with coffee, hot chocolate, or a glass of milk for an easy homemade fall dessert.
