Chewy Pumpkin Snickerdoodles Recipe

These chewy pumpkin snickerdoodles are the perfect fall treat that’ll have your taste buds doing a happy dance! They blend the warm, cozy flavors of pumpkin spice with that classic snickerdoodle cinnamon-sugar coating. The result is a soft, melt-in-your-mouth cookie with just the right hint of pumpkin to give you all the autumn feels.

This post may contain affiliate links. When you click on these links, I get a small percentage back at no cost to you! For more information see my disclosure policy.

Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.

Why You'll Love These Pumpkin Snickerdoodle Cookies  

Pumpkin and snickerdoodle come together in the best way with these cookies—it's the perfect combo of flavors you won’t be able to resist!

The pumpkin puree makes the dough super moist and gives a cozy pumpkin taste, while the classic cinnamon-sugar coating adds just the right crunch and sweetness. Plus, they’re super easy to whip up!

Enjoy them as a quick fall dessert, an indulgent breakfast treat, or bring a batch to your next holiday gathering. Trust me, friends and family will love getting these as a gift!If you are a pumpkin lover, you might also want to try these Pumpkin Oatmeal Cookies.

Pumpkin Snickerdoodle Ingredients

*Ingredient amounts are located in the recipe card at the end of this post.

• Flour: This cookie recipe uses standard all-purpose flour. 
• Cream of Tartar: This classic snickerdoodle ingredient adds a touch of tanginess to the cookies and helps give them their signature chewy texture. 
• Pumpkin Pie Spice: A classic autumn spice blend that typically includes cinnamon, nutmeg, ginger, and allspice. You can make your own blend with this recipe here or use grocery store-bought pumpkin spice.
• Salt: Adds balance and enhances flavors in the cookie dough.
• Butter: Use unsalted butter and make sure it is softened to room temperature for easier mixing.
• Sugar: A combination of granulated and brown sugar gives these cookies the perfect sweetness. Dark brown sugar can also be used.
• Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, for best results. 
• Egg + Egg Yolk: Adding an extra yolk to the cookie dough adds richness and creates a chewy texture.
• Vanilla Extract: Adds flavor to the cookies and pairs well with the pumpkin spice. 
• For Snickerdoodle Coating: Sugar-the base of the coating that gives these cookies their classic crunch. Cinnamon- a warm and aromatic spice that pairs perfectly with pumpkin. Pumpkin Spice-for an extra punch of autumn flavor in the coating. 

How to Make Chewy Pumpkin Snickerdoodles

[Step 1] In the bowl of a stand mixer, cream butter, white sugar, and brown sugar until light and fluffy.

[Step 2] Mix in the eggs, vanilla, and pumpkin purée.

[Step 3] In a separate bowl, whisk together the flour, cream of tartar, salt, and pumpkin spice. Add the dry ingredients to the pumpkin mixture, one cup at a time, mixing in between.

[Step 4] Mix the coating ingredients together in a small bowl to make the cinnamon-sugar mixture. Use a 2 Tablespoon cookie scoop to measure the cookie dough into balls. 

[Step 6] Roll the cookie dough balls in the sugar coating and place on a prepared baking sheet lined with parchment paper, about 2 inches apart.

[Step 7] Bake the cookies at 375 degrees for 8-10 minutes. Remove from the oven and allow to rest on the baking sheet before transferring to a cooling rack.

Helpful Kitchen Tools

• Stand Mixer or Hand Mixer
• Mixing Bowls
• Rubber Spatula
• Whisk
• Medium Cookie Scoop
• Parchment Paper Sheets
• Baking Sheets
• Wire Rack

How to Store Leftovers

These chewy pumpkin snickerdoodles can be stored in an airtight container, or covered with plastic wrap, at room temperature for up to 3 days. For longer storage, you can freeze the cookies and thaw them when ready to enjoy. Simply place the frozen cookies on a baking sheet and bake at 375 degrees for 5-7 minutes until warmed through.

Pumpkin Snickerdoodle Recipe Variations: 

• For a gluten-free option, you can use a 1:1 gluten-free flour blend. 
• For a dairy-free version, you can use vegan butter and almond milk in place of the traditional ingredients. 
• You can also mix it up by adding in some chocolate chips, white chocolate chips, cinnamon chips, or chopped nuts to the cookie dough for an extra decadent twist.

Frequently Asked Questions  

• Can I make the dough ahead of time? Yes, you can make the cookie dough ahead of time and store it in the refrigerator for up to 24 hours before baking. 
• Why do I need cream of tartar in this recipe? Cream of tartar is a key ingredient in traditional snickerdoodle cookies, as it helps give them their signature chewy texture and tanginess.
• Can I use pumpkin pie filling instead of puree? No, it is important to use pure pumpkin puree in this recipe for the best results. 

Final Thoughts

Pumpkin snickerdoodles are a delicious twist on a classic chewy cookie that everyone will love. They are perfect for fall festivities, holiday parties or simply as a sweet indulgence on a crisp autumn day. With just the right amount of pumpkin spice and cinnamon-sugar coating, these chewy cookies are sure to become a seasonal favorite.

More Pumpkin Desserts:

• Cake Mix Pumpkin Chocolate Chip Cookies
• Pumpkin Spice Sugar Cookie
• Easy Pumpkin Bars
• Starbucks Cream Cheese Pumpkin Muffins
• Pumpkin Croissant Bake

Did you try this recipe? Make sure to give it a five star ⭐️⭐️⭐️⭐️⭐️ rating below!

Watch the Web Story