Thick, soft, and cinnamon-sparkly with a cozy pumpkin twist—these Pumpkin Snickerdoodle Cookies bring everything you love about the classic cookie and wrap it in warm fall flavor. Instead of turning cakey (the usual pumpkin pitfall), this recipe keeps the centers plush and chewy with just the right crinkle on top. Each cookie is rolled in a cinnamon-sugar shell that bakes into a delicate crust, so every bite lands with a little crunch before giving way to tender, pumpkin-kissed crumb.
They’re the kind of treat that perfumes the whole kitchen with cinnamon and brown sugar. The secret is balancing moisture (blot the pumpkin!), using cream of tartar for that signature snickerdoodle tang, and chilling the dough long enough to bake up thick. Bake them for lunchboxes, fall bake sales, or a simple afternoon coffee moment—you’ll want to stash a few in the freezer for later, too.
Make them as-is for a classic vibe or add a maple glaze and a sprinkle of flaky salt for bakery-level drama. However you spin it, these cookies are pure autumn comfort.
Key Ingredients & Substitutions
A few smart choices keep pumpkin cookies chewy, not cakey, while staying true to snickerdoodle flavor.
Pumpkin purée: Use 100% pure pumpkin (not pie filling). Blot on paper towels to remove excess moisture—this is crucial for a chewy center. Sweet potato purée (also blotted) can stand in.
Brown sugar + granulated sugar: Brown sugar adds moisture and caramel notes; white sugar helps crinkle and crisp the edges. Dark brown sugar deepens flavor—reduce the cinnamon-sugar coating slightly if you prefer less sweetness.
Butter: Melted (and cooled) unsalted butter brings chew and easy mixing. Brown the butter for a nutty twist; cool before using.
Egg yolk: Just the yolk (no white) keeps spread controlled and texture fudgy instead of cakey.
All-purpose flour + cornstarch: Flour provides structure; a little cornstarch keeps the crumb tender with those picture-perfect crinkles.
Cream of tartar: Classic snickerdoodle tang and soft bite. If you’re out, use 1 teaspoon lemon juice and increase baking soda to 1 teaspoon (texture will be slightly different).
Baking soda: Reacts with acid for lift and spread.
Pumpkin pie spice + cinnamon: Cozy aroma. DIY pumpkin spice with cinnamon, ginger, nutmeg, and a tiny pinch of clove.
Vanilla & salt: Round the sweetness and boost all the warm flavors.
Equipment You’ll Need
- Two rimmed baking sheets
- Parchment paper or silicone baking mats
- Medium and large mixing bowls
- Whisk and rubber spatula
- Measuring cups/spoons or a kitchen scale
- 2-tablespoon cookie scoop
- Wire rack for cooling
Flavor Variations & Add-Ins
- Maple glaze: Whisk 1/2 cup powdered sugar with 1–2 tablespoons pure maple syrup and a splash of milk; drizzle over cooled cookies.
- Chai-spiced: Swap pumpkin pie spice for 2 teaspoons chai spice; finish with a cardamom-sugar roll.
- Brown-butter pecan: Brown the butter and fold in 1/2 cup finely chopped toasted pecans.
- Chocolate chip: Add 3/4 cup mini dark chips to the dough for melty pockets.
- Extra cinnamon crunch: Roll twice in cinnamon-sugar for a thicker crust.
- Gluten-free: Use a 1:1 gluten-free baking blend and rest the dough 10 minutes before chilling to hydrate.
How to Make Pumpkin Snickerdoodle Cookies
Ingredients You’ll Need:
- 1/2 cup (120g) pumpkin purée, blotted (aim for ~90–100g after blotting)
- 3/4 cup (165g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 3/4 cup (170g) unsalted butter, melted and cooled (brown it for extra depth, optional)
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon cream of tartar
- 3/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- For rolling: 1/3 cup (65g) granulated sugar + 1 1/2 teaspoons cinnamon
How Much Time Will You Need?
About 20 minutes to mix, 30–45 minutes chill for thick cookies, and 10–12 minutes per tray to bake. Total: roughly 1 hour 15 minutes including chill time.
Step-by-Step Instructions:
1. Blot the pumpkin
Spread pumpkin on several layers of paper towel, top with more towels, and press gently to remove excess moisture (you’ll lose 20–30g). This keeps the cookies chewy, not cakey.
2. Whisk the wet ingredients
In a large bowl, whisk melted, cooled butter with brown sugar and granulated sugar until glossy, 30–45 seconds. Whisk in egg yolk, vanilla, and blotted pumpkin until smooth.
3. Combine the dry ingredients
In a separate bowl, whisk flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice.
4. Make the dough & chill
Fold dry ingredients into wet with a spatula just until no dry streaks remain. Dough will be soft and slightly tacky. Cover and chill 30–45 minutes (or up to 24 hours). If chilling overnight, let sit 10–15 minutes at room temp before scooping.
5. Scoop and coat
Heat oven to 350°F (175°C). Line sheets with parchment. Mix rolling sugar and cinnamon in a small bowl. Scoop 2-tablespoon portions, roll into balls, and coat generously in cinnamon-sugar. Space 2 inches apart.
6. Bake
Bake 10–12 minutes until edges are set and centers look puffed and slightly underdone (they’ll settle). For defined crinkles, give the pan a gentle tap at minute 8, then finish baking.
7. Cool
Cool on the sheet 5 minutes, then move to a rack. Cookies become chewier as they cool and even better on day two.
Pro Tips for Best Texture & Taste
These small moves guarantee thick, chewy cookies with that classic snickerdoodle snap of cinnamon-sugar.
- Measure by weight: Too much flour means dry cookies—250g flour is the sweet spot.
- Don’t skip the chill: A short rest firms the dough for thicker cookies that spread just right.
- Pull slightly under-baked: Centers should still look soft; residual heat sets them perfectly.
- Brown the butter (optional): For deeper, toffee-like notes—cool fully before mixing so it doesn’t melt the sugars.
- Double roll for sparkle: Coat once, rest 1–2 minutes, then roll again in cinnamon-sugar for a thicker crust.
Frequently Asked Questions
How do I keep pumpkin snickerdoodles from turning cakey?
Blot the pumpkin, use melted butter (not creamed), add just a yolk (no white), and don’t overbake. A short chill also helps control spread and texture.
Can I make the dough ahead?
Yes—refrigerate up to 24 hours. Let sit 10–15 minutes before scooping if very firm. You can also scoop, roll in cinnamon-sugar, and freeze dough balls up to 2 months; bake from frozen, adding 1–2 minutes.
What’s the best way to store them?
Keep at room temperature in an airtight container for 3–4 days. For longer storage, freeze baked cookies up to 2 months; thaw at room temp or warm 3–4 minutes at 300°F.
Can I make them gluten-free or dairy-free?
Use a 1:1 gluten-free flour blend and chill as directed. For dairy-free, use plant-based butter sticks and check that your sugars are vegan if needed; texture stays wonderfully soft and chewy.