Pumpkin Snickerdoodle Cookies

By Adeline

Published on July 20, 2025

These soft, chewy pumpkin snickerdoodle cookies are truly a taste of autumn bliss. Each bite melts in your mouth with warm spice and comforting pumpkin. They perfectly deliver that cozy, fall feeling.

I just love making these on a crisp afternoon, maybe with a cup of tea. They are so good warm, right from the oven. My kids gobble them up, and they store beautifully too!

Why I Love This Recipe

Oh, these pumpkin snickerdoodle cookies hold a special place in my heart! They’re so easy to whip up when that fall craving hits, and let me tell you, the smell alone fills your home with pure joy. These cookies are perfect for a quick dessert after a busy weeknight. Plus, they always impress my friends and family. Even picky eaters adore that perfect balance of pumpkin and cinnamon sugar. They truly bring smiles all around!

Pumpkin Snickerdoodle Cookies Ingredients

Gathering the ingredients for these pumpkin snickerdoodle cookies feels like preparing for a little kitchen magic. It’s a wonderful blend of pantry staples and fall stars, all coming together for pure cookie perfection. You’ll love seeing how these simple items transform!

Butter, softened: This is our base, providing richness and that tender crumb.
Shortening: My secret weapon for incredible chewiness and a lovely texture.
Granulated & Light Brown Sugar: A sweet duo, giving depth and moisture to each cookie.
Large egg: Our binder, holding everything together like a dream.
Pumpkin Puree: The heart of our pumpkin snickerdoodle cookies, bringing that signature fall flavor and keeping them moist.
Vanilla Extract: A splash of warmth, enhancing all the other flavors.
All-purpose flour: The structure for our delightful cookies.
Pumpkin Pie Spice: This spice blend truly screams autumn, adding layers of cozy flavor.
Cream of Tartar: The classic snickerdoodle ingredient, essential for that tangy chew.
Baking Soda: Works with the cream of tartar to give these cookies a perfect lift.
Salt: Just a pinch, to perfectly balance the sweetness.
Cinnamon & Granulated Sugar (for rolling): This iconic coating is what makes a snickerdoodle a snickerdoodle!

Substitutions and Tips

Don’t fret if your pantry isn’t fully stocked! If you don’t have shortening, an extra ¼ cup of butter can work. Though, you might lose a little of that signature chew. Fresh pumpkin puree tastes amazing, but canned pumpkin works beautifully too. Always remember, the exact amounts for these pumpkin snickerdoodle cookies are in the recipe card below!

How to Make Pumpkin Snickerdoodle Cookies

Making these glorious pumpkin snickerdoodle cookies is truly a breeze! Just follow these easy steps. You’ll have warm, spiced cookies in no time. It’s a simple process, but so rewarding.

Preparing Your Baking Space

First, get your oven ready. Preheat it to 375 degrees F. Next, line a baking tray. Use parchment paper or a silpat liner. This stops sticking and makes cleanup easy. So simple!

Mixing the Wet Ingredients

Now, let’s mix the wet stuff. Grab a large bowl. Mix butter and shortening until smooth. Then, add both sugars. Cream them together for a few minutes. They should be light and fluffy. Now, beat in the egg. Add the pumpkin and vanilla. Mix until just combined. Don’t overmix here.

Combining Dry Ingredients

It’s time for the dry team! In another bowl, whisk together. Add the flour, pumpkin pie spice, and cream of tartar. Don’t forget baking soda and salt. Gradually add this dry mixture. Mix until everything is just combined. The dough will be soft. It should feel wonderful!

Chilling and Rolling the Dough

Pop the dough in the fridge. Let it chill for 10 minutes. While that chills, prepare your coating. In a small bowl, mix ¼ cup sugar. Add 1 Tablespoon ground cinnamon. Now, scoop out the dough. Roll it into nice balls. Then, roll each ball in cinnamon sugar. Make sure they are fully coated. Place them on your baking sheet. Leave about two inches between each. Lightly flatten each ball. Use your palm or a glass bottom. This helps them spread perfectly.

Baking to Perfection

Slide your tray into the oven. Bake for 8 to 10 minutes. Watch them carefully! Don’t overbake your pumpkin snickerdoodle cookies. They will be soft in the middle. Remove them immediately. Place them on a cooling rack. Let them cool completely there. Enjoy your amazing cookies!

How to Store Pumpkin Snickerdoodle Cookies

Once your pumpkin snickerdoodle cookies have cooled, proper storage keeps them fresh and chewy. I always store them in an airtight container. They stay wonderfully soft at room temperature for about 2-3 days. If you want them to last longer, you can easily freeze them. Just pop them into a freezer-safe bag. They’ll keep for up to 2-3 months. It’s perfect for a quick treat later!

Tips for Success

Don’t overmix your dough. This keeps cookies tender.
Measure flour correctly; spoon and level it.
Chilling dough prevents spreading too much.
Use a cookie scoop for uniform size.
Line your baking sheet; it prevents sticking.
Don’t overbake them; they set as they cool.
Cool completely on a wire rack. They taste better.

Kitchen Tools You’ll Need

Mixing Bowls: You’ll need at least two.
Electric Mixer: Handheld or stand mixer works.
Parchment Paper or Silpat: For non-stick baking.
Baking Sheets: Sturdy ones are best.
Measuring Cups & Spoons: Essential for accuracy.
Wire Cooling Rack: For even cooling.
Cookie Scoop (Optional): For perfectly uniform pumpkin snickerdoodle cookies.

Serving Suggestions

Enjoy these warm, spiced cookies with a glass of cold milk.
Pair them with your morning coffee for a cozy start.
Serve alongside a scoop of vanilla ice cream.
They are perfect with a mug of hot apple cider.
Offer them at your next fall gathering.

Frequently Asked Questions

Can I make Pumpkin Snickerdoodle Cookies ahead of time?

Absolutely, you can! These pumpkin snickerdoodle cookies are great for making ahead. You can bake them, then store them in an airtight container for a few days. Or, you can freeze the baked cookies for longer.

What if I don’t have pumpkin pie spice for my Pumpkin Snickerdoodle Cookies?

No pumpkin pie spice? No problem! You can easily make your own. Just mix together cinnamon, nutmeg, ginger, and a pinch of cloves. This substitute will give your pumpkin snickerdoodle cookies that lovely warm flavor.

How do I get my Pumpkin Snickerdoodle Cookies to be perfectly chewy?

The secret to chewy pumpkin snickerdoodle cookies lies in not overbaking them. Take them out of the oven when the edges are just set, but the centers still look a little soft. They will continue to set as they cool on the hot baking sheet.

Can I freeze the dough for Pumpkin Snickerdoodle Cookies?

Yes, freezing the dough is a fantastic idea! Roll the dough into balls and coat them in the cinnamon sugar mixture. Then, flash freeze them on a baking sheet. Once frozen solid, transfer them to a freezer bag. Bake from frozen, adding an extra minute or two to the bake time.

Conclusion

There’s just something magical about a batch of homemade pumpkin snickerdoodle cookies, isn’t there? These little circles of joy truly capture the essence of autumn. They bring warmth, comfort, and that unmistakable scent of fall baking right into your home. Every bite is a sweet reminder of cozy days. I hope you enjoy making and sharing these as much as I do. Grab a warm drink, settle in, and savor these delightful treats. Happy baking, my friends!