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The Best Pumpkin Snickerdoodle Cookies with Cinnamon Sugar

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These pumpkin snickerdoodle cookies combine the classic tangy chew of snickerdoodles with the warm, moist tenderness of pumpkin. Coated in cinnamon sugar and baked to perfection, they’re a fall favorite that comes together in about 30 minutes.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (170g) pumpkin purée
  • ¼ cup (50g) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides halfway through.
  4. Beat in the egg and vanilla extract until combined, then add the pumpkin purée. Mix on low speed until fully incorporated. The mixture may look slightly curdled; that’s normal.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Stop when a few streaks of flour remain and finish folding by hand with a spatula. The dough will be soft and slightly sticky.
  6. In a small, shallow bowl, stir together the ¼ cup granulated sugar and 2 tablespoons cinnamon for the coating.
  7. Using a cookie scoop or your hands, portion the dough into 1.5-tablespoon balls (about the size of a walnut). Roll each ball between your palms until smooth, then coat thoroughly in the cinnamon sugar mixture. Place on the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, until the edges are set and the tops are cracked and slightly puffed. The centers will look soft and slightly underdone.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  10. Repeat with remaining dough, letting baking sheets cool between batches.

Notes

Don’t press the dough balls down before baking; they will spread and crack naturally. For softer cookies, bake on the shorter end of the time range. The flavors deepen after the first day. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies or dough balls for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, pumpkin cookies, snickerdoodle recipe, fall cookies, cinnamon sugar cookies, easy pumpkin dessert

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