These pumpkin snickerdoodle cookies are the ultimate fall treat. They blend pumpkin and cinnamon into a soft, chewy cookie perfect for festivals, game day, Halloween parties, or any cozy autumn gathering.
I wasn’t sure a snickerdoodle could get any better, but adding pumpkin transforms the classic into something extraordinary. I love pumpkin-flavored treats in the cooler months, and these chewy pumpkin snickerdoodles are my go-to for fall gatherings and football parties. They’re packed with pumpkin flavor, rolled in cinnamon sugar and pumpkin pie spice, and baked to be thick, soft, and chewy—truly the perfect cookie for the season.
Our family already adores classic snickerdoodles, so these Pumpkin Snickerdoodle Cookies have become a seasonal favorite. The pumpkin keeps the cookies moist and adds depth to the cinnamon-spiced coating. If you enjoy thick, chewy cookies, this recipe will be an immediate hit.
Why You’ll Love These Chewy Pumpkin Snickerdoodle Cookies
- Classic snickerdoodle flavor enhanced with pumpkin and pumpkin pie spice.
- Thick, soft, and chewy texture—never flat or dry when baked correctly.
- Perfect for fall parties, bake sales, or cozy coffee breaks.
- Each cookie is rolled in a cinnamon-sugar and pumpkin spice mix for a flavorful crust.
- Simple to make with common pantry ingredients.
Ingredients for the Best Pumpkin Snickerdoodle Cookie Recipe
- Unsalted butter, softened
- Canned pumpkin puree
- Granulated sugar
- Brown sugar
- Vanilla extract
- Pumpkin pie spice
- Cinnamon
- Salt
- Baking powder
- Egg
- All-purpose flour
How to make soft pumpkin snickerdoodle cookies
This recipe works with either a stand mixer or a hand mixer. I used a hand mixer for these photos.
Step 1 — Cream the butter: In a large bowl, beat the softened butter with a mixer until smooth, about 1 minute.
Step 2 — Add pumpkin and sugars: Mix in pumpkin puree, granulated sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, baking powder, and salt until well combined.
Step 3 — Add the egg: Beat in the egg until just combined.
Step 4 — Add flour: Gradually add the flour, mixing until the dough comes together and scraping the bowl as needed.
Step 5 — Chill: Refrigerate the dough for at least 1 hour. Chilling firms the dough so it’s scoopable, prevents cookies from spreading, and deepens the flavors.
Step 6 — Scoop: After chilling, scoop about 2 tablespoons of dough and roll into a ball.
Step 7 — Coat in cinnamon sugar: Mix 1/2 cup granulated sugar with 1/2 teaspoon cinnamon and 1/2 teaspoon pumpkin pie spice. Roll each dough ball in this mixture until well coated.
Step 8 — Bake: Place coated dough balls on a parchment-lined baking sheet and bake in a preheated 350°F oven for 11–13 minutes, or until edges are set and centers remain soft. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling. They continue to set as they cool.
There you have it—the best cinnamon-sugar pumpkin snickerdoodle cookies, tender and full of fall flavor.
Popular Substitutions & Additions
Try sandwiching cookies with cream cheese frosting for an indulgent treat. Replace light brown sugar with dark brown sugar for a richer, molasses-like note. For extra sweetness and texture, fold in white chocolate chips.
What to Serve with Chewy Pumpkin Snickerdoodle Cookies
These cookies are delicious on their own or paired with a hot cup of coffee or tea. They also pair well with other fall desserts or a savory snack for variety.
Storing Leftover Pumpkin Snickerdoodle Cookies
Store cooled cookies in an airtight container at room temperature for up to 5 days. The flavors deepen after a day, and the cookies stay soft when stored properly.
Easy Pumpkin Snickerdoodle Cookie Recipe FAQ’s
Why do I have to chill the dough before baking?
Chilling prevents spreading, helps the cookies keep their shape, and allows the flavors to meld for a more pronounced pumpkin and spice profile.
Why did my pumpkin snickerdoodle cookies turn out dry?
Dry cookies usually mean they were overbaked. Remove cookies when the edges are set but centers are still soft—remember they continue to cook slightly on the baking sheet after coming out of the oven.
I’d love to hear how your batch turned out—leave a note or rating to help other bakers.
Other Delicious Pumpkin Recipes
- Pumpkin Chocolate Chip Cookies
- Pumpkin Muffins with Crumb Topping
- Pumpkin Bars with Cream Cheese Frosting
Best Pumpkin Snickerdoodle Cookie Recipe (Soft and Chewy!)
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp vanilla
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 egg
- 2 2/3 cups all-purpose flour
Sugar Rolling
- 1/2 cup granulated sugar
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
Instructions
- In a large bowl, cream the softened butter with a hand or stand mixer until smooth.
- Add pumpkin puree, granulated sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, salt, and baking powder. Mix until fully combined.
- Add the egg and mix until incorporated.
- Slowly add the flour and mix until the dough comes together.
- Refrigerate the dough for at least 1 hour to firm up and develop flavor.
- Scoop about 2 tablespoons of chilled dough and shape into balls.
- Roll each ball in the cinnamon sugar and pumpkin spice mixture to coat.
- Place on a parchment-lined baking sheet and bake at 350°F for 11–13 minutes, until edges are set and centers are soft. Cool on the baking sheet a few minutes, then transfer to a wire rack.
Notes
Nutrition info is an estimate and should be used as a guideline only.
Nutrition
Have you tried this recipe?
Please rate and comment below — your feedback helps other bakers and me. If you share on Instagram, tag @modernmealmakeover and use #modernmealmakeover so we can see your creations.
Other favorite dessert recipes
- Cowboy Cookie Recipe
- Best Chocolate Chip Cookies
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