Pumpkin Spice Snickerdoodles

A fall upgrade on the classic snickerdoodle, these pumpkin spice snickerdoodles are a must-make for the season! Soft and chewy with the perfect amount of cinnamon-sugar sweetness, they'll be your new go-to cookie recipe.

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Snickerdoodles - the classic cinnamon-sugar cookie with a buttery base - are undeniably delicious. But add in some pumpkin puree, and you've got a real winner on your hands! These pumpkin spice snickerdoodles are soft, chewy (not cakey!), and packed with all that fantastic fall flavor.

There's just something about pumpkin and cinnamon that screams fall, and these pumpkin snickerdoodle cookies are the perfect way to enjoy those flavors. The pumpkin adds an excellent depth and helps to keep the cookies moist, while the cinnamon-sugar coating gives them that signature snickerdoodle taste. They are the perfect treat for all the family and are also incredibly easy to make!

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Why You'll Love Pumpkin Snickerdoodles

A fun way to use pumpkin puree. If you find yourself with leftover pumpkin puree after making a pumpkin pie or other fall-inspired dish, these cookies are a great way to use it!
They're packed with flavor. Pumpkin spice has become a fall staple thanks to a certain coffee chain, and these pumpkin spice snickerdoodles are a super yummy way to enjoy those flavors at home!
Freezer-friendly dough! Have some leftover dough? No problem! The pumpkin snickerdoodle cookie dough freezes really well, so you can enjoy them all season long. Simply place the dough in a freezer-safe container or bag for up to 6 months. Then all you need to do is allow it to thaw before baking!

Ingredients For Pumpkin Spice Snickerdoodles

For the Pumpkin Snickerdoodles

Flour
Salt
Baking soda
Cream of tartar
Nutmeg
Butter
Sugar
Egg
Pumpkin puree
Vanilla extract

For the Cinnamon & Sugar Mixture

Sugar
Cinnamon
Allspice
Cloves

For the exact amounts needed, please see the recipe card below.

a plate of white sugar with different piles of spices for pumpkin snickerdoodles.

a green spatula mixing pumpkin snickerdoodle dough in a metal mixing bowl.

Instructions For Pumpkin Snickerdoodle Cookies

For the Cinnamon & Sugar Mixture

Whisk sugar and spices together in a pie plate or shallow dish.

For the Pumpkin Spice Snickerdoodles

Preheat oven to 375 degrees (F).
Whisk together flour, salt, baking soda, cream of tartar, and nutmeg.
Cream together butter and sugar until light and fluffy, about 2 minutes.
Add egg and mix until combined.
Add pumpkin puree and vanilla extract, mix until combined.
Slowly add dry ingredients into the creamed mixture.
Mix until everything just comes together, scraping down the bowl as needed.
Form dough into 2-inch balls and roll in cinnamon sugar mixture.
Place 12 balls per cookie sheet and gently press them down slightly
Bake for 8-10 minutes until the edges are set and the very middle still looks slightly under baked.

How long do these pumpkin snickerdoodles last?

If you have some leftovers, then these pumpkin snickerdoodle cookies will last for up to a week stored in an airtight container at room temperature. Well, that is if you can resist eating them all in one go!

What other flavors go well with pumpkin snickerdoodle cookies?

I personally feel the flavors of pumpkin, my spice mixture, and sugar are perfect together! But if you want to try some other snickerdoodle flavors, you've come to the right place.

My caramel snickerdoodles are ooey-gooey and packed with rich caramel flavor, while my browned butter snickerdoodles offer an excellent nutty and buttery mouth-watering experience! Or, for an easier take on the classic snickerdoodle, my snickerdoodle bars are sure to be a winner. Basically, alongside these pumpkin snickerdoodles, you really can't go wrong with a good snickerdoodle!

Can I use canned pumpkin pie mix instead of pumpkin puree?

The canned pumpkin pie mix is great for whipping up a speedy holiday pie, but for these pumpkin spice snickerdoodles, you'll want to use pumpkin puree. It's made from 100% pure pumpkin and doesn't contain any added sugars or spices.

Adding our own spices during the baking process allows us to manage the sweetness and flavor so they taste just perfect!

Do I have to use cream of tartar in this pumpkin spice snickerdoodles recipe?

The cream of tartar helps give these pumpkin snickerdoodles their beautiful chewy texture, and the tanginess just elevates the pumpkin spice flavors! But if you would prefer to leave it out, then you can definitely do so. The cookies will still taste delicious but won't have that distinctive snickerdoodle flavoring.

Can I make the pumpkin spice snickerdoodles dough in advance?

Yes, you can! If you want to make a head start on some fall plans you have, then this cookie dough can be made in advance and stored in the fridge for up to 3 days. Alternatively, you can freeze the cookie dough for up to 6 months - when freezing, you can even roll the dough in the cinnamon sugar first, so they're all ready to go when you want to bake them!

You can also check out my best snickerdoodle recipe for a step-by-step guide on how to freeze the dough.

Why do my snickerdoodles turn out flat sometimes?

In the past, if you have made snickerdoodles and they have turned out flat, it may have been because your oven was too hot and the dough spread. Putting cold snickerdoodle dough on a hot cookie sheet can also be another reason. Be sure to follow the recipe for my pumpkin snickerdoodle cookies as outlined in the recipe card; this shouldn't happen again!