Pumpkin Snickerdoodles
Tested & Approved
by Sophie Lane
There's something magical about the moment pumpkin spice meets a classic snickerdoodle cookie. These pumpkin snickerdoodles are soft, pillowy, and rolled in a crackly cinnamon-sugar coating that shatters slightly with every bite.
Published: August 8, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintPumpkin Snickerdoodles
Soft and chewy pumpkin snickerdoodles rolled in cinnamon sugar, packed with cozy fall spices and real pumpkin flavor.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 1 minute
- Yield: 24 1x
- Method: Baking
- Cuisine: American
Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 1/3 cup pumpkin puree, blotted dry with paper towels
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons ground cinnamon (for rolling)
Instructions
- In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, cream together softened butter and 1 cup of sugar until light and fluffy, about 2 minutes.
- Beat in the blotted pumpkin puree, egg, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes, or up to overnight.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, mix the remaining 1/2 cup sugar with the 2 tablespoons cinnamon for rolling.
- Scoop dough into 1.5-tablespoon balls, roll into smooth rounds, then roll each ball generously in the cinnamon-sugar mixture.
- Place cookies 2 inches apart on prepared baking sheets and gently flatten each slightly with your palm.
- Bake for 10-12 minutes, until the edges are set but the centers still look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra crackle, freeze rolled dough balls for 10 minutes before baking. Store in an airtight container for up to 5 days or freeze baked cookies for up to 3 months.
Frequently Asked Questions
Why are my pumpkin snickerdoodles cakey instead of chewy?
This usually happens because canned pumpkin puree contains excess moisture. Blot the puree with paper towels before measuring, and be sure to chill the dough for at least 30 minutes so the cookies hold their shape and bake up chewy rather than cakey.
Can I make pumpkin snickerdoodles without cream of tartar?
Cream of tartar gives pumpkin snickerdoodles their signature tangy flavor and soft texture, so it's worth using if possible. In a pinch, substitute 2 teaspoons of baking powder in place of the baking soda and cream of tartar, though the flavor will be slightly milder.
Can I freeze pumpkin snickerdoodle dough?
Yes. Roll the dough into balls, coat in cinnamon sugar, and freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 1-2 extra minutes to the bake time.
Why is my pumpkin puree important to blot before baking?
Pumpkin puree contains a lot of natural moisture that can make pumpkin snickerdoodles spread too much or turn out soggy. Pressing it between paper towels for a few minutes removes excess liquid, resulting in a firmer, chewier cookie.
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