Pumpkin Snickerdoodles That Taste Like Fall in a Bite

Picture this: it’s crisp outside, your favorite blanket is calling, and the smell of cinnamon is basically hugging your whole kitchen. Enter Pumpkin Snickerdoodles — the ultimate chewy, cozy, can’t-stop-at-one cookie.

These aren’t just cookies. They’re fall wrapped up in sugar and spice. Soft, slightly puffy, rolled in cinnamon sugar, and kissed with pumpkin puree. One bite and you’ll be like, Whoa, I made this?! Yes girl, yes you did.

Why I Love These Pumpkin Snickerdoodles

Let me tell you — I’m a sucker for anything pumpkin. Pumpkin bread, pumpkin muffins, pumpkin pie… all of it. But snickerdoodles? They have that extra charm. That classic crackly cinnamon-sugar coating that makes you feel like you’re biting into nostalgia.

Now add pumpkin puree + warm spices into the mix. Boom. You’ve got cookies that are soft, cozy, and just sweet enough to pair perfectly with your coffee, tea, or even a tall glass of milk. Honestly, I made these once and ended up “taste-testing” half the batch before anyone else got a bite. Oops.

Ingredients You’ll Need

Pumpkin Snickerdoodle Ingredients

2 ¾ cups all-purpose flour
1 ½ tsp cream of tartar
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 tsp ground cinnamon
½ tsp nutmeg
½ tsp ground ginger
1 cup unsalted butter, softened
1 ½ cups granulated sugar
½ cup pumpkin puree (not pumpkin pie filling)
1 large egg
2 tsp vanilla extract

Optional Decorations

Extra cinnamon-sugar for rolling (non-negotiable in my world)
A dusting of powdered sugar for that snow-dusted look
Melted white chocolate drizzle if you want café-level vibes

Step-by-Step Instructions

1. Make the Dough

In a medium bowl, whisk flour, cream of tartar, baking soda, baking powder, salt, and all those gorgeous spices. In a larger bowl, beat butter and sugar until light and fluffy (about 2–3 minutes). Mix in pumpkin puree, egg, and vanilla until smooth. Slowly stir in dry ingredients until you’ve got a soft, slightly sticky dough.

2. Chill Out

This dough needs a little nap. Cover the bowl and chill for at least 30–45 minutes. Why? Because cold dough = cookies that bake thick and chewy instead of spreading like pancakes.

3. Cinnamon-Sugar Magic

In a small bowl, mix ¼ cup sugar with 2 tsp cinnamon. Roll the chilled dough into 1-inch balls and coat each one generously in that cinnamon-sugar. Don’t be shy. This is where the cookie magic happens.

4. Bake the Cookies

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and place cookie balls 2 inches apart. Bake 9–11 minutes, until edges are set but centers still look a little soft. They’ll finish setting as they cool.

5. Cool & Devour

Let cookies rest for 5 minutes on the baking sheet, then transfer to a wire rack. Warning: the smell will test your self-control. Warm, spicy, pumpkin-y perfection.

Tips for the Perfect Pumpkin Snickerdoodles

Chill that dough: It’s not optional. It’s the secret to thick, chewy cookies.
Don’t overbake: Pull them out when the centers look slightly underdone. They’ll finish cooking on the pan.
Pumpkin puree only: Not pumpkin pie mix — that has extra sugar and spices that’ll throw things off.
Double the batch: Because trust me, one batch disappears fast.

Variations You’ll Love

Stuffed Pumpkin Snickerdoodles: Wrap a little caramel candy inside each dough ball. Bites of gooey heaven.
Pumpkin Spice Latte Vibes: Add 1 tsp instant espresso powder to the dough for that PSL flavor.
Gluten-Free: Swap in 1:1 gluten-free flour blend. Still dreamy.
Mini Version: Make them bite-sized for parties or snack boards.

Serving Suggestions

Pumpkin Snickerdoodles are basically made for cozy pairings. Try them with:

A hot chai latte (cinnamon + pumpkin = besties).
A pumpkin spice latte if you want to go full fall queen.
Vanilla ice cream for a warm-meets-cold dessert moment.
A cookie platter at Thanksgiving or Friendsgiving — guaranteed to vanish first.

So here’s the deal: once you make these Pumpkin Snickerdoodles, they’ll instantly join your fall baking hall of fame. They’re easy, cozy, and downright addictive. Bake a batch, pour yourself a warm drink, and lean into that autumn vibe.

And hey — when you pull these out of the oven and your kitchen smells like cinnamon heaven? Take a moment. Dance a little. Celebrate the fact that you just made cookies that could win over anyone.

Love you long time,
Maria