Snickerdoodles get a seasonal makeover in this recipe. Pumpkin puree and pumpkin pie spice join the classic cinnamon sugar coating, giving you all the familiar tang and crackle of a snickerdoodle with a cozy, autumn twist. These are soft, easy to make, and perfect for fall baking.
Quick facts
- Chill time: At least 45 minutes
- Bake time: 10 to 12 minutes
- Oven temperature: 350°F (175°C)
Ingredients
For the cookies
- ½ cup (113 g) unsalted butter, melted and cooled for at least 10 minutes
- ½ cup (100 g) sugar
- ⅓ cup (70 g) light brown sugar, tightly packed
- ¼ cup (73 g) pumpkin puree
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 1 ½ cups (190 g) all purpose (plain) flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
For the topping
- ¼ cup (50 g) sugar
- 2 teaspoons ground cinnamon
How to Make Pumpkin Snickerdoodles
Part 1: Make the Dough
1. Combine the butter and sugars. Mix the melted butter, sugar, and brown sugar together until well combined. Stir in the pumpkin puree.
2. Add the egg yolk and vanilla. Stir these in until fully incorporated.
3. Mix the dry ingredients. In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, cream of tartar, and salt.
4. Combine. Gradually add the dry ingredients into the wet mixture, stirring until everything is well combined.
Part 2: Chill
5. Refrigerate. Cover the dough with plastic wrap and chill for at least 45 minutes.
Part 3: Shape and Bake
6. Preheat and prep. Near the end of the chilling time, heat the oven to 350°F (175°C) and line a cookie sheet with parchment paper. Whisk together the sugar and cinnamon in a small bowl for the coating.
7. Shape the dough. Remove the dough from the fridge and scoop it into balls about 1 ½ tablespoons each. Roll each one briefly between your palms until smooth.
8. Coat in cinnamon sugar. Roll each ball through the cinnamon sugar mixture, then place it on the prepared cookie sheet, spacing the cookies at least 2 inches apart.
9. Bake. Bake for 10 to 12 minutes. Keep any remaining dough in the refrigerator while each batch bakes, and avoid placing dough onto a baking sheet that’s still hot.
10. Cool. Let the cookies cool completely on the cookie sheet before enjoying.
Tips for the Best Pumpkin Snickerdoodles
Let the melted butter cool fully. Butter that’s still warm can start cooking the egg yolk or make the dough too loose to work with.
Don’t skip the chill. A minimum of 45 minutes firms up the dough enough to roll cleanly and helps the cookies hold their shape.
Keep extra dough cold while baking. Working in batches and refrigerating what you’re not using yet keeps the texture consistent across every cookie.
Avoid warm baking sheets. Placing dough on a hot sheet can cause the cookies to spread too quickly before they even go in the oven.
Roll generously in the cinnamon sugar. A good coating is what gives these cookies their classic cracked, sugary top.
Final Thoughts
These pumpkin snickerdoodles take a beloved classic and give it just the right amount of fall flavor. They’re soft, easy to make, and have that same nostalgic cinnamon sugar crunch everyone loves about a traditional snickerdoodle. Bake a batch this season and let me know how they turn out.