Soft, chewy pumpkin cookies with cinnamon sugar coating. The viral fall recipe everyone loves!
These pumpkin snickerdoodle cookies are the ultimate fall treat! Soft, chewy, and coated in cinnamon sugar, they combine pumpkin spice with classic snickerdoodle tang. With 11,000+ Pinterest saves, they're perfect for baking, gifting, or cookie swaps.
Made with cream of tartar for that signature snickerdoodle tang, these cookies stay soft for days. The cinnamon sugar coating adds a delightful crunch, while the pumpkin spice interior warms your heart. Ideal for fall baking or cozy gatherings!
Recipe makes 24 large cookies (or 36 small). Freeze dough balls for fresh-baked cookies anytime. Kids and adults will love these viral treats!
Why This Recipe Works
Viral Flavor
Pumpkin spice meets classic snickerdoodle tang. Cream of tartar creates that signature tangy flavor everyone loves!
Perfect Texture
Soft, chewy center with a cinnamon sugar crust. Bite into warm, gooey pumpkin spice goodness!
Easy to Make
45 minutes total time. No special equipment needed. Just mix, roll, and bake!
Make-Ahead Friendly
Freeze dough balls for fresh-baked cookies anytime. Perfect for holiday baking!
Pumpkin Snickerdoodle Cookies
Soft, chewy cookies with cinnamon sugar coating and pumpkin spice flavor
Ingredients
- - 1 1/2 cups all-purpose flour
- - 1 tsp baking soda
- - 1 tsp cream of tartar
- - 1/2 tsp salt
- - 1/2 cup unsalted butter, softened
- - 3/4 cup brown sugar
- - 1/4 cup granulated sugar
- - 1 large egg
- - 1 tsp vanilla extract
- - 1/2 cup canned pumpkin puree
- - 1 tsp pumpkin pie spice
- - 1/2 cup cinnamon sugar coating (1/4 cup sugar + 1 tbsp cinnamon)
Instructions
Prep: Preheat oven to 350°F. Line baking sheets with parchment paper.
💡 Use room temperature butter for even mixing.
Combine Dry Ingredients: Whisk flour, baking soda, cream of tartar, salt, pumpkin pie spice.
💡 Cream of tartar gives the signature tangy flavor!
Cream Butter & Sugars: Beat butter, brown sugar, granulated sugar until fluffy.
💡 Add egg and vanilla, then pumpkin puree.
Combine Wet & Dry: Gradually add dry ingredients to wet. Mix until just combined.
💡 Overmixing can make cookies tough!
Form Cookies: Roll dough into 1-inch balls. Roll in cinnamon sugar coating.
💡 Chilling dough for 30 mins improves texture.
Bake: Place 6 cookies per sheet. Bake 10-12 mins until edges are golden.
💡 Cookies will spread slightly. Let cool 5 mins before moving.
Nutrition (per serving):
Ingredient Notes & Substitutions
Cinnamon Sugar Coating
Creates the signature snickerdoodle texture. For extra crunch, use 1:1 sugar to cinnamon ratio.
Substitutions: Use regular sugar with extra cinnamon, or try pumpkin pie spice coating.
Pumpkin Puree
Canned puree gives best moisture. Do NOT use pumpkin pie filling.
Substitutions: Replace with 1/2 cup mashed banana (adds moisture, changes flavor).
Cream of Tartar
Essential for the tangy flavor. Can substitute with 1/2 tsp white vinegar + 1/2 tsp baking soda.
Substitutions: Omit for less tang (not traditional snickerdoodle flavor).
Butter
Unsalted butter allows better flavor control. Can use margarine, but texture will change.
Substitutions: Coconut oil for vegan version (adds slight coconut flavor).
Pro Tips for Perfect Cookies
Dough Chilling
Chill dough 30 mins for better shape and texture. Makes rolling easier!
Rolling Technique
Roll dough in coating until fully covered. Press gently to ensure coating adheres.
Baking Time
Start checking at 10 mins. Cookies should be golden but still soft in center.
Storing
Store in airtight container. Keep parchment paper between layers to prevent sticking.
Variations & Customizations
Peanut Butter Version
Replace 1/2 cup flour with 1/2 cup peanut butter. Add 1/4 tsp peanut butter to coating.
Gluten-Free
Use gluten-free flour blend. Add 1/2 tsp xanthanum gum to dry ingredients.
Mini Cookies
Make 1-inch balls for 12-14 mins baking. Perfect for cookie platters!
Caramel Drizzle
Add 1/2 cup caramel sauce after cooling. Drizzle with extra pumpkin spice.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Steaming mug of spiced cider (warm cinnamon, nutmeg, apple)
- Fresh pumpkin pie (classy fall dessert combo!)
- Vanilla ice cream with caramel swirl
🍷 Drink Pairings:
Hot chocolate with cinnamon whipped cream or spiced apple wine.
Make-Ahead & Storage
Make-Ahead Tips
Prepare dough balls and store in freezer for up to 3 months. Bake directly from frozen (add 2-3 mins to baking time).
Refrigerator Storage
Store cooled cookies in airtight container for 3-4 days. Keep parchment paper between layers.
Freezer Storage
Freeze baked cookies in single layer on baking sheet first. Transfer to freezer bag for up to 2 months.
Reheating Instructions
Microwave for 10-15 seconds to restore softness. For oven: 350°F for 5-7 mins.
Troubleshooting & Common Questions
Q: Why are my cookies flat?
A: Check butter temperature. Too warm will cause spreading. Chill dough before baking.
Q: Can I use all brown sugar?
A: Yes, but cookies will be more moist and less chewy. Adjust baking time.
Q: Why didn't my cookies spread?
A: Dough may be too cold. Let sit 10 mins at room temperature before baking.
Q: Can I double the recipe?
A: Yes! But prepare two baking sheets and ensure oven temperature is stable.
Final Thoughts
These pumpkin snickerdoodle cookies are fall baking magic! The combination of pumpkin spice and classic snickerdoodle tang creates the perfect fall treat. Whether you're baking for a cookie swap, holiday party, or just craving something warm and cozy, these cookies will be a hit. The cinnamon sugar coating adds the perfect crunch, while the soft interior melts in your mouth. Don't forget to save this recipe - it's a must-make for every autumn baking season!
For best Pinterest visibility, post this recipe as part of a complete fall baking series: share the dough prep first, then the finished cookies, and end with a festive serving suggestion. Happy baking!
