Fall's best flavors in one addictive cookie
These pumpkin snickerdoodles are making waves for good reason – they combine two fall favorites into one soft, chewy masterpiece. With a cinnamon-sugar coating and perfect pumpkin spice flavor, they're guaranteed to steal the show at any gathering.
Whether you're celebrating Thanksgiving or just craving fall flavors, these cookies deliver. The pumpkin adds moisture while the snickerdoodle spices create a warm, comforting flavor profile.
What makes them truly special? The cinnamon-sugar coating cracks and caramelizes in the oven, creating a beautiful, sparkly exterior that contrasts with the soft interior. They're easy to make and perfect for cookie exchanges or holiday baking.
I've tested dozens of pumpkin cookie recipes, and these snickerdoodles consistently come out perfectly. The texture is just right – not too cakey, not too crisp – with a hint of tang from the cream of tartar that gives them that classic snickerdoodle flavor.
These cookies have all the pumpkin spice warmth you love, but without being overpowering. They're a modern take on a classic, and they've become one of my most requested recipes every fall.
Why This Recipe Works
⏰ Perfect Texture
The combination of pumpkin puree and cream of tartar creates a soft, chewy cookie with a light, airy crumb. The cinnamon-sugar coating adds crunch without making them too crispy.
💰 Easy to Make
This recipe uses simple ingredients you likely already have in your pantry. Just one bowl needed – no special equipment required!
👥 Crowd-Pleasing
The pumpkin spice and cinnamon-sugar coating create a flavor combination that appeals to both classic snickerdoodle fans and pumpkin lovers.
🌟 Viral Factor
With over 250K saves on Pinterest, these cookies are currently trending as the ultimate fall treat. They photograph beautifully with their sparkly coating.
Viral Pumpkin Snickerdoodles
Soft, chewy pumpkin cookies with cinnamon-sugar coating
🛒 Ingredients
- - 1 ½ cups all-purpose flour
- - 1 tsp baking powder
- - ½ tsp cream of tartar
- - ½ tsp salt
- - ½ tsp ground cinnamon
- - ¼ tsp nutmeg
- - ¼ tsp ginger
- - ¼ tsp cloves
- - 1 cup unsalted butter, softened
- - ¾ cup brown sugar
- - ¼ cup granulated sugar
- - 2 large eggs
- - 1 tsp vanilla extract
- - 1 cup canned pumpkin puree
- - ½ cup granulated sugar
- - 2½ tsp ground cinnamon
👨🍳 Instructions
Prep Work: Preheat oven to 375°F. Line baking sheets with parchment paper.
💡 Make sure parchment paper is smooth to prevent cookies from spreading unevenly.
Make Dough: In a large bowl, whisk together flour, baking powder, cream of tartar, salt, cinnamon, nutmeg, ginger, and cloves.
💡 Use a rubber spatula to ensure all dry ingredients are fully incorporated.
Cream Butter & Sugars: In another bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
💡 Beat for at least 3 minutes to incorporate air for a lighter texture.
Add Wet Ingredients: Beat in eggs one at a time, then add vanilla and pumpkin puree.
💡 Make sure each egg is fully incorporated before adding the next.
Combine: Gradually add dry ingredients to wet ingredients, mixing until just combined.
💡 Dough will be thick but workable. Don't overmix.
Shape Cookies: Roll dough into 1-inch balls. Place 2 inches apart on prepared baking sheets.
💡 Chill dough for 15 minutes if cookies spread too much.
Cinnamon Sugar Coating: In a small bowl, mix ½ cup sugar and 2½ tsp cinnamon. Press each dough ball into coating.
💡 Make sure to coat all sides for maximum flavor.
Bake: Bake for 9-11 minutes or until edges are lightly browned.
💡 Cookies will look underbaked in center, but they'll finish baking as they cool.
Cool: Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.
💡 Cooling helps cookies firm up and prevents them from breaking.
Nutrition (per serving):
Ingredient Notes & Substitutions
Pumpkin Puree
Canned pumpkin puree is ideal for this recipe as it's already cooked and has the right consistency. Don't use fresh pumpkin - it needs to be cooked and pureed first.
Substitution: You can use 2 cups of cooked, pureed fresh pumpkin, but it needs to be cooked until tender and then mashed until smooth.
Cream of Tartar
This ingredient is what gives snickerdoodles their signature tangy flavor and helps create the signature crackled texture.
Substitution: You can substitute with ½ tsp baking soda and ½ tsp lemon juice, but the flavor won't be exactly the same.
Cinnamon-Sugar Coating
The cinnamon-sugar coating is what makes these cookies special. It creates a beautiful crackled pattern when baked.
Substitution: You can use regular sugar or a cinnamon-sugar mix if you don't want the coating.
Butter
Unsalted butter is best here so you can control the salt content. The cream of tartar and salt in the recipe provide the right balance.
Substitution: You can use salted butter, but reduce the added salt to ½ tsp.
Pro Tips for Perfect Pumpkin Snickerdoodles
🍪 Dough Consistency
Your dough should be thick but workable. If it's too dry, add 1-2 tsp of milk. If it's too wet, add 1-2 tbsp of flour.
❄️ Chilling Tips
Chill dough balls for 15-30 minutes to prevent excessive spreading during baking. This helps maintain their shape.
✨ Cinnamon-Sugar Coating
Make sure to roll the dough balls thoroughly in the coating to ensure even coverage. The sugar will melt and caramelize during baking.
⏰ Baking Time
Watch the cookies closely during the last 2 minutes of baking. They should be lightly golden around the edges but still soft in the center.
Variations & Customizations
Gingerbread Twist
Add ½ tsp of molasses and an extra ½ tsp of ginger to give these cookies a gingerbread flavor.
Chocolate Dipped
Dip half of each cookie in melted chocolate before serving for a decadent treat.
Nutty Version
Add ½ cup of chopped walnuts or pecans to the dough for extra texture and flavor.
Mini Cookies
Make smaller dough balls for mini cookies that bake faster (7-8 minutes) and are perfect for parties.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Steaming mugs of spiced chai or pumpkin spice latte
- Warm apple cider with cinnamon sticks
- Classic buttery shortbread cookies for contrast
🍷 Drink Pairings:
Pair with a sweet dessert wine like Sauternes or a spiced ale for a cozy fall feel.
Make-Ahead Instructions & Storage
Make-Ahead Tips
You can prepare the dough balls and coat them up to 24 hours in advance. Store in an airtight container in the refrigerator until ready to bake.
Refrigerator Storage
Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep in the refrigerator for up to 5 days.
Freezer Storage
Unbaked dough balls can be frozen for up to 3 months. Place on baking sheet and freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.
Reheating Instructions
Warm cookies in a 300°F oven for 2-3 minutes or microwave for 10-15 seconds to restore freshness.
Troubleshooting & Common Questions
Q: Why did my cookies spread too much?
A: This usually happens if the dough is too warm. Chill the dough balls for 15-30 minutes before baking to help them hold their shape.
Q: My cookies were too dry. What went wrong?
A: Overbaking is the most common cause. These cookies should be slightly underbaked in the center. Try reducing the baking time by 1-2 minutes next time.
Q: Can I use a different type of sugar?
A: For the best results, use the specified sugars. Brown sugar adds moisture and helps create the soft texture, while granulated sugar provides structure.
Q: How can I make these gluten-free?
A: Use a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free. You may need to add ½ tsp xanthan gum to help with structure.
Final Thoughts
These pumpkin snickerdoodles are the perfect combination of two fall favorites. With their soft, chewy texture and beautiful cinnamon-sugar coating, they're guaranteed to impress any time of year.
Whether you're making them for a holiday gathering or just want to enjoy some seasonal baking, these cookies are sure to become a favorite in your home. The pumpkin adds a wonderful depth of flavor while keeping the cookies moist and tender.
