Pumpkin Spice Snickerdoodles Recipe (Easy Fall Cookies)

This pumpkin spice snickerdoodles recipe folds real pumpkin puree and warm pumpkin pie spice into a classic snickerdoodle dough, then rolls each cookie in a cinnamon-sugar coating before baking until soft and chewy. This easy fall cookie recipe takes about 27 minutes and has become a seasonal favorite for combining two beloved cookie traditions, classic snickerdoodles and pumpkin spice, into one genuinely cozy bite that tastes like autumn.

Recipe at a Glance

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings: 24 cookies

Category: Dessert

Why You’ll Love This Pumpkin Spice Snickerdoodles

• This pumpkin spice snickerdoodles recipe combines two fall favorites into one cookie.
• Real pumpkin puree keeps the cookies soft and slightly cakey.
• The cinnamon-sugar coating gives every bite that classic snickerdoodle crunch.
• A genuinely festive cookie that’s easy enough to bake on a weeknight.

Ingredients You’ll Need

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 1/3 cup pumpkin puree
• 1 tsp vanilla extract
• 5 cups flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 5 tsp pumpkin pie spice
• 1/4 cup sugar, for coating
• 1 tsp cinnamon, for coating
• 1/2 tsp pumpkin pie spice, for coating

How to Make Pumpkin Spice Snickerdoodles

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream the butter, sugar, and brown sugar until fluffy.
3. Beat in the egg, pumpkin puree, and vanilla.
4. Mix in the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
5. Combine the coating sugar, cinnamon, and pumpkin pie spice in a small bowl.
6. Roll the dough into balls and coat each in the cinnamon sugar mixture.
7. Place on the baking sheets and bake for 10 to 12 minutes, until the edges are set.
8. Cool briefly on the pan before transferring to a wire rack.

Tips for the Best Pumpkin Spice Snickerdoodles

• Use canned pumpkin puree, not pumpkin pie filling, for this pumpkin spice snickerdoodles recipe, since pie filling contains added sugar and spices that will throw off the recipe.
• Don’t overbake — the centers should look slightly soft when you pull them, since they continue to set as they cool.
• Roll the dough balls generously in the cinnamon sugar coating for the classic snickerdoodle crackle on top.
• Chill the dough for 15 minutes if it feels too soft to roll into balls.

Variations to Try

• Add white chocolate chips to the dough for extra sweetness.
• Drizzle with a simple cream cheese glaze after baking.
• Use a mix of cinnamon and nutmeg in the coating for a slightly different spice profile.

How to Store It

Store in an airtight container at room temperature for up to 5 days, or freeze the dough or baked cookies for up to 3 months.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling already contains added sugar and spices, which will throw off the recipe — use plain canned pumpkin puree instead.

Why are my snickerdoodles cakey instead of chewy?

Pumpkin Spice Snickerdoodles

Pumpkin puree and pumpkin pie spice folded into classic snickerdoodle dough, rolled in cinnamon sugar and baked soft and chewy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Servings: 24

Course: Appetizer, Snack

Cuisine: American

Calories: 140

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup butter softened
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 1/3 cup pumpkin puree
• 1 tsp vanilla extract
• 2 1/2 cups flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/4 cup sugar for coating
• 1 tsp cinnamon for coating
• 1/2 tsp pumpkin pie spice for coating

Equipment

• Baking sheets
• 1 Mixing bowl

Method

 

1. Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
2. Step 2: Cream butter and sugars until fluffy.
3. Step 3: Beat in egg, pumpkin puree, and vanilla.
4. Step 4: Mix in flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
5. Step 5: Combine coating sugar, cinnamon, and pumpkin pie spice.
6. Step 6: Roll dough into balls and coat in the cinnamon sugar mixture.
7. Step 7: Bake for 10 to 12 minutes, until edges are set.
8. Tip: Don't overbake — pull while centers still look slightly soft.
9. Step 8: Cool briefly before transferring to a rack.

Notes

Use plain canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

The pumpkin puree naturally adds moisture, giving these cookies a slightly softer, cakier texture than classic snickerdoodles, which is expected for this recipe.

Can I freeze pumpkin spice snickerdoodle dough?

Yes, roll the dough into balls, freeze on a tray until solid, then transfer to a bag — bake straight from frozen, adding a minute or two to the bake time.

What’s the difference between pumpkin pie spice and cinnamon?

Pumpkin pie spice is a blend that typically includes cinnamon, nutmeg, ginger, and cloves, giving a more complex, layered warmth than cinnamon alone.