When the leaves start to fall and the scent of cinnamon fills the kitchen, nothing says “autumn comfort” quite like a batch of warm Pumpkin Snickerdoodle Cookies. These cookies are soft, chewy, and coated in that classic cinnamon-sugar magic — but with a pumpkin twist that makes them unforgettable.
If you’re the kind of baker who looks forward to pumpkin season all year long, this recipe will absolutely steal your heart. It’s the kind of cookie that tastes like a hug from fall itself — buttery, spiced, and so good with a cup of hot coffee or apple cider.
Pumpkin Snickerdoodle Cookies
Ingredients
- 1 cup unsalted butter browned and cooled
- ⅓ cup pumpkin puree dried with paper towels to remove excess moisture
- ¾ cup granulated sugar for cookie dough
- ½ cup dark brown sugar packed
- 2 large egg yolks at room temperature
- 2 teaspoons vanilla extract
- 2 ⅔ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- ⅓ cup granulated sugar for rolling
- 1 teaspoon ground cinnamon for rolling
Instructions
- Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Brown the butter in a saucepan over medium heat, stirring until golden brown bits form and it smells nutty. Transfer to a glass container and cool until still liquid, about 45–60 minutes.
- Spread the pumpkin puree on a plate and blot with paper towels to remove excess moisture. You should have about ⅓ cup after drying.
- In a large bowl, whisk the cooled browned butter, granulated sugar, and brown sugar until it resembles wet sand.
- Add the egg yolks, vanilla extract, and dried pumpkin puree. Whisk until smooth and well combined.
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, cream of tartar, and salt.
- Fold the dry ingredients into the wet ingredients until just combined. Chill the dough for 5–10 minutes to firm up slightly.
- In a small bowl, mix together the cinnamon and sugar for rolling.
- Scoop the dough into 3-tablespoon sized balls and roll each one in the cinnamon sugar mixture. Place them on the prepared baking sheets 2–3 inches apart.
- Bake one tray at a time for 10–12 minutes, until the edges are golden and centers appear slightly underbaked.
- Allow cookies to cool completely on the baking sheet to finish setting.
Notes
Nutrition
Why You’ll Love These Pumpkin Snickerdoodle Cookies
There’s a reason these cookies become a tradition in so many kitchens. They combine everything we love about the classic snickerdoodle — that signature cinnamon-sugar crackle — with the cozy richness of pumpkin spice.
Here’s why you’ll fall for them:
- Chewy perfection: Thanks to browned butter and egg yolks, these cookies stay tender in the center with perfectly crisp edges.
- True pumpkin flavor: By drying the pumpkin puree before mixing, the cookies get pure flavor without extra moisture.
- Easy prep: No mixer required! Just a whisk, a bowl, and a little patience while the butter cools.
- Fall aroma heaven: The smell of pumpkin spice and brown sugar baking together is an instant mood boost.
- Crowd-pleasing: Whether it’s Thanksgiving dessert, a bake sale, or a cozy night in, everyone will want seconds.
And let’s be honest — these cookies pair perfectly with everything from a Pumpkin Spice Latte to a glass of cold milk.
Ingredients & Substitutions
The secret to the best Pumpkin Snickerdoodle Cookies lies in using ingredients that balance flavor and texture. Here’s a quick breakdown:
Butter
Start with unsalted butter and brown it for that nutty, caramelized flavor. If you’re short on time, you can use melted butter, but browning makes a big difference.
Pumpkin Puree
Use pure pumpkin puree, not pumpkin pie filling. Dry it with paper towels until it feels like playdough — this step prevents cakey cookies.
Substitute: Sweet potato puree or mashed butternut squash for a similar taste.
Sugar
A blend of granulated and dark brown sugar gives depth and chewiness.
Substitute: Coconut sugar can replace brown sugar for a more natural sweetness.
Egg Yolks
Using yolks only (no whites) adds richness and prevents cakiness.
Tip: Room temperature yolks blend better into the butter mixture.
Pumpkin Spice
The hero of this recipe! It usually includes cinnamon, nutmeg, cloves, and ginger.
Substitute: Mix 1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger + ⅛ tsp cloves.
Flour
All-purpose flour keeps things classic and chewy.
Substitute: Use a 1:1 gluten-free blend for a gluten-free version.
Leavening & Texture
Baking soda and cream of tartar help create that signature snickerdoodle lift and tang.
Rolling Sugar Mix
A quick mix of cinnamon and sugar before baking gives that crackly, sparkling finish.
How to Make Pumpkin Snickerdoodle Cookies
These cookies are surprisingly simple — and every step is worth it. Here’s how to make them bakery-perfect every time.
1. Preheat the Oven
Set your oven to 350°F (180°C). Line two baking sheets with parchment paper for easy cleanup.
2. Brown the Butter
In a saucepan over medium heat, melt the butter. It’ll foam, pop, and sizzle — totally normal! Keep stirring until golden brown bits form and it smells nutty. Pour it into a glass measuring cup and chill until cool but still liquid (about 45–60 minutes).
3. Dry the Pumpkin
Spread your pumpkin puree on a plate and press it with paper towels to remove excess moisture. You should end up with about ⅓ cup of concentrated pumpkin.
4. Mix the Wet Ingredients
Whisk together the cooled butter, granulated sugar, and brown sugar until the texture looks like wet sand. Add the egg yolks, vanilla, and dried pumpkin puree. Whisk until smooth.
5. Combine the Dry Ingredients
In another bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt.
6. Form the Dough
Gently fold the dry ingredients into the wet until just combined. Chill the dough for 5–10 minutes so it firms up slightly.
7. Prepare Cinnamon-Sugar Coating
In a small bowl, mix ⅓ cup sugar and 1 teaspoon cinnamon.
8. Shape and Roll
Scoop the dough into 3-tablespoon balls. Roll each in the cinnamon sugar, coating evenly. Place them on your baking sheet, spacing them 2–3 inches apart.
9. Bake
Bake one tray at a time for 10–12 minutes, until the edges are golden and the centers are slightly underbaked. They’ll set as they cool.
10. Cool and Enjoy
Let the cookies rest on the baking sheet until fully cooled. This helps them stay chewy in the middle.
Variations, Storage & Serving Ideas
1. Maple Drizzle
Whisk together powdered sugar, maple syrup, and milk for a simple glaze. Drizzle over cooled cookies for a sweet finish.
2. Cream Cheese Frosted
Top with a thin layer of cream cheese frosting for a “pumpkin roll” flavor twist.
3. Chocolate Chip Pumpkin Snickerdoodles
Add ½ cup mini chocolate chips to the dough for a melty, spiced upgrade.
4. Sandwich Cookies
Spread marshmallow fluff or buttercream between two cookies for an irresistible fall treat.
Storage Tips
- Room Temp: Airtight container for up to 3 days.
- Fridge: Keeps fresh for 5–6 days.
- Freeze: Dough balls freeze beautifully for up to 2 months. Bake straight from frozen with an extra minute or two of baking time.
- Room Temp: Airtight container for up to 3 days.
- Fridge: Keeps fresh for 5–6 days.
- Freeze: Dough balls freeze beautifully for up to 2 months. Bake straight from frozen with an extra minute or two of baking time.
Serving Ideas
Serve warm with hot cocoa, chai latte, or alongside your favorite fall dessert board. These cookies also make perfect edible gifts — stack a few, wrap in parchment, and tie with twine.
Frequently Asked Questions (FAQs)
1) Why do my pumpkin cookies turn out cakey?
Too much moisture! Make sure to blot the pumpkin puree well before mixing. Using egg yolks instead of whole eggs also keeps them chewy, not cakey.
2) Can I make Pumpkin Snickerdoodle Cookies ahead of time?
Yes! The dough can be chilled for up to 24 hours or frozen in balls. Bake directly from frozen for easy holiday prep.
3) What’s the best way to brown butter without burning it?
Use a light-colored pan and stir constantly. Once it smells nutty and you see golden bits, remove it from the heat immediately.
4) Can I skip the cream of tartar?
You can substitute it with ½ teaspoon lemon juice or white vinegar, but it’s key for that signature snickerdoodle tang.
A Cozy Cookie for Every Fall Moment
These Pumpkin Snickerdoodle Cookies are everything you love about fall — warm, fragrant, buttery, and full of pumpkin spice joy. Once you bake a batch, they’ll quickly become your go-to recipe for sweater-weather days.
Craving more cozy bakes? Try these next from My Flavor Recipes:
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