Pumpkin Snickerdoodles

This pumpkin snickerdoodles recipe makes the best cakey cookies that are full of fall flavors. Pumpkin and pumpkin spice are married together to create the perfect fall cookie. 

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This time of year, I can’t get enough of fall spices, from sweet desserts to savory main dishes. I love how the warm aroma fills my kitchen, and nearly every meal feels like comfort food. 

If you’re a fan of pumpkin desserts, you’re about to fall head over heels with this fresh take on snickerdoodles.

straight on shot of bite taken out of cookie on plate

Why You’ll Love Pumpkin Snickerdoodles

What’s not to love about a pumpkin-flavored version of this classic cookie? 

  • Flavorful – These cookies are packed with pumpkin flavor and are incredibly moist, thanks to the pumpkin puree. 
  • Easy – Whipping up these simple cookies is a breeze. 
  • Versatile – Serve these at a fall gathering, make them for a cookie exchange, or pop them into a ziplock bag and put them in lunchboxes throughout the week. 


These simple ingredients are all you need to make the best seasonal snickerdoodles.

  • Unsalted Butter – Unsalted butter gives the cookie a rich, creamy flavor and tender texture that make pumpkin snickerdoodles irresistibly delicious.
  • Sugar – White sugar adds the classic snickerdoodle sweetness that balances the earthy pumpkin and warm spices.
  • Dark Brown Sugar – Dark brown sugar imparts a deeper, caramel-like sweetness and a hint of molasses flavor.
  • Pumpkin Puree – Pumpkin purée infuses the cookies with autumnal flavor and a moist, cake-like texture. Be sure to get real pumpkin puree and not the pumpkin pie filling.
  • Egg – The egg binds the cookie dough together.
  • Vanilla Extract – Vanilla adds a sweet and aromatic quality that brings out, and complements, the pumpkin and spices.
  • Flour – All-purpose flour gives the cookies structure and body, allowing them to rise and achieve the perfect texture.
  • Cream of Tartar – This crucial ingredient provides the characteristic chewy texture and tangy flavor of these cookies.
  • Baking Powder – This leavening agent helps the cookies to rise and become soft.
  • Coarse Kosher Salt – Salt enhances the flavors of the vanilla and spices.
  • Pumpkin Pie Spice – Pumpkin pie spice is the key seasoning that gives the cookies their warm, aromatic flavor. 
  • Topping – The sugar coating adds a sweet, slightly crunchy exterior to the cookies as well as even more pumpkin spice flavor. 
overhead shot of snickerdoodle cookie dough in bowl

How to Make Pumpkin Snickerdoodles

When you see how easy these pumpkin snickerdoodle cookies are to make, you may be making them regularly throughout fall.

  1. Cream butter and sugars. Add the butter and sugars to a large bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if you’re using a hand mixer). Cream until smooth and light. 
  2. Add rest of wet ingredients. Add the remaining wet ingredients to the butter mixture and beat again. 
  3. Sift dry ingredients. In a separate bowl, stir or mix the flour, cream of tartar, baking powder, salt, and pumpkin pie spice together. Set the mixed dry ingredients aside.
  4. Add dry to wet. While mixing on low speed, gradually add the flour mixture to the butter and sugar mixture until just combined.
  5. Chill dough. Refrigerate the cookie dough for the recommended time. 
  6. Make spice coating. In a small bowl, combine the sugar and pumpkin pie spice for the coating.
  7. Scoop and roll dough. Portion out the dough using a cookie scoop before rolling dough balls in the spice and sugar mixture. 
  8. Flatten cookies. After placing each of the coated cookie dough balls on a prepared baking sheet with non-stick cooking spray or parchment paper, flatten each one using the bottom of a glass. 
  9. Bake. Place the cookie sheet in the oven and bake for the recommended time. 

What to Serve with Pumpkin Snickerdoodles

These chewy cookies that are chock-full of pumpkin flavor are the perfect fall treat all on their own. However, you can also serve them with ice creamwhipped cream, or as sandwich cookies filled with pumpkin cream cheese frosting

These cookies are also incredible when drizzled with caramel sauce or covered with a sweet powdered sugar glaze.

straight on shot of pumpkin snickerdoodles on cooling rack


This basic recipe is a great start for you to use to experiment with your own substitutions and add-ins.

  • Nuts – Add finely crushed nuts to the cookie dough before refrigerating. 
  • Sugar – Use your favorite alternative sugar to lower the sugar and carb content. 
  • Flour – Experiment with using gluten-free flour. 
  • Chips – Add in white chocolate chips or dark, milk, or semisweet chips.
  • Oatmeal – Make pumpkin oatmeal cookies by folding some rolled oats into the cookie dough.

Storage and Freezing

Snickerdoodles can be kept on the counter for up to 1 week, but they are at their freshest for 1-2 days.

Make-Ahead: Make the cookie dough ahead of time and store it in the refrigerator covered in plastic wrap for up to 24 hours.

Refrigerator: While you don’t need to refrigerate snickerdoodles, you can keep them in an airtight container in the fridge for up to 1 week. 

Freezer: Freeze leftover cookies for up to 3 months.

Common Questions About Pumpkin Snickerdoodles

Why do my snickerdoodles fall?

In order for cookies to get the proper rise, the butter must be at the perfect temperature. Avoid melting butter — instead, allow it to gently soften to room temperature to avoid flat cookies.

Where did the snickerdoodle come from?

Snickerdoodles are likely a product of German or Dutch influence in the New England area of the United States.

How do you keep snickerdoodles from getting hard?

These sweet cookies can become hard if they are overbaked. Instead, take them out of the oven after baking for only 10 minutes or so — they should look like they are just slightly underbaked when you remove them from the oven.

collage of pumpkin snickerdoodles for pinterest

Other Sweet Fall-Inspired Treats

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Apple Slab Pie using Canned Apple Pie Filling

This EASY Apple Slab Pie using apple pie filling is the easiest way to satisfy your cravings for the classic dessert!
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Homemade Pumpkin Butter

Pumpkin Butter is an easy spread that can be used on everything from pancakes to dinner rolls and everything between! Make extra to give as presents, hostess gifts or party favors during the fall months.
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Apple Coffee Cake Recipe

The Apple Coffee Cake recipe uses crescent dough for fun ribbons of buttery pastry with tender apples, a caramel sauce and crunch of salt.
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straight on shot of stack of pumpkin snickerdoodles with text overlay for pinterest
angled shot of three cookies on a plate

Pumpkin Snickerdoodles

5 from 5 votes
These Pumpkin Snickerdoodles make the best cakey cookies that are full of fall flavors. Together, the flavors make the perfect fall dessert!
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 24



Sugar Coating:


  • In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with an electric hand mixer, cream together the butter with white sugar and brown sugar until light and fluffy. Add the pumpkin puree, egg and vanilla extract. Set aside.
  • Whisk or sift together the flour, cream of tartar, baking powder, salt and pumpkin pie spice.
  • Add half of the dry ingredients to the wet ingredients, mix, and then add the rest until it just comes together.
  • Cover and chill for a minimum of 1 hour or up to overnight.
  • When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Mix sugar coating ingredients, sugar and pumpkin pie spice, in a small bowl.
  • Using a 1 1/2 tablespoon cookie scoop and drop into the sugar mixture. Place on the prepared cookie sheet. Use the flat bottom of a glass to gently press the dough out to approximately 1/2 inch thick.
  • Bake for 10-11 minutes or until they just look baked.
  • Remove and allow to cool. Gently remove to a wire rack to cool.
  • If you’ve tried this recipe, come back and let us know how it was in the comments or the star ratings.


Calories: 213 kcal, Carbohydrates: 33 g, Protein: 2 g, Fat: 8 g, Saturated Fat: 5 g, Polyunsaturated Fat: 0.4 g, Monounsaturated Fat: 2 g, Trans Fat: 0.3 g, Cholesterol: 27 mg, Sodium: 103 mg, Potassium: 114 mg, Fiber: 1 g, Sugar: 17 g, Vitamin A: 1836 IU, Vitamin C: 0.5 mg, Calcium: 22 mg, Iron: 1 mg
Author: Jessica Formicola
Calories: 213
Course: Dessert
Cuisine: American
Keyword: pumpkin snickerdoodles
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
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For this years 6th annual #HalloweenTreatsWeek event we have 18 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

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About the Author

Chef Jessica Anne Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal, Mashed and more!

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5 from 5 votes

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Recipe Rating

Questions and Reviews

  1. 5 stars
    Snickerdoodles are a favorite in this house, so I knew this would be a hit. Sure enough, everyone loved them and they’re all gone. Haha.

  2. I love these cookies, taste great. But they are too soft and fall apart. I tried a second time and baked 4 minutes longer and still too soft and fall apart. Help!

    1. Hi Kathy! I made them 4 times last week (to take pics and recipe test) and didn’t have any issues. Did you let the dough chill long enough? They are a generally softer cookie, but shouldn’t be just falling apart. I’d love to help you troubleshoot.