Pumpkin snickerdoodle cookies combine the soft, pillowy texture of a classic snickerdoodle with the rich, spiced flavors of autumn. If you are looking for the perfect fall baking project, these 11 recipes offer a variation for every preference, whether you want a traditional chewy cookie, a rich brown butter base, or a decadent cream cheese filling.
The secret to a perfect pumpkin snickerdoodle—one that is dense and chewy rather than light and cakey—is managing the moisture from the pumpkin puree. The recipes below walk you through exactly how to balance your ingredients to achieve those signature cracked tops and crisp cinnamon-sugar edges every single time.
1. Classic Chewy Pumpkin Snickerdoodles
This is the ultimate, foolproof baseline recipe that yields a perfectly chewy center and crisp cinnamon-sugar edges.
Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 57 minutes (includes 30 minutes chilling) Servings: 24 cookies Difficulty: Easy
Ingredients
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- ¼ cup (60 g) unsweetened pumpkin puree (blotted with a paper towel to remove excess moisture)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
Coating:
- ¼ cup (50 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
How to Make It
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy (about 2 minutes).
- Add the blotted pumpkin puree, egg yolk, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Chill the dough in the refrigerator for 30 minutes.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Mix the coating sugar and cinnamon in a small bowl.
- Scoop 1 ½ tablespoon-sized balls of dough, roll them in the cinnamon-sugar mixture, and place them 2 inches apart on the baking sheets.
- Bake for 10-12 minutes until the edges are set and the centers are puffy but slightly soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Helpful Tips
- Crucial Step: Blotting the pumpkin puree with a paper towel removes excess water, which prevents the cookies from becoming too cakey.
- Cream of tartar provides the signature tangy flavor and chewy texture of a true snickerdoodle. Do not substitute it.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. Baked cookies can be frozen for up to 3 months.
2. Brown Butter Pumpkin Snickerdoodles
Browning the butter adds a deep, nutty, caramelized flavor that elevates the standard pumpkin spice profile.
Prep Time: 20 minutes Cook Time: 11 minutes Total Time: 1 hour 1 minute (includes chilling) Servings: 22 cookies Difficulty: Medium
Ingredients
- ½ cup (113 g) unsalted butter
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed dark brown sugar
- ¼ cup (60 g) unsweetened pumpkin puree (blotted)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
Coating:
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
How to Make It
- Melt the butter in a saucepan over medium heat, swirling occasionally, until it turns amber brown and smells nutty (about 5-7 minutes). Pour into a heat-safe bowl and let it cool for 15 minutes.
- Whisk the granulated sugar and dark brown sugar into the cooled brown butter. Add the blotted pumpkin, egg yolk, and vanilla.
- Stir in the flour, cream of tartar, baking soda, pumpkin pie spice, and salt until a dough forms. Chill for 30 minutes.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Mix the coating ingredients in a small bowl.
- Roll the dough into 1 ½ tablespoon-sized balls, coat heavily in the spiced sugar, and place 2 inches apart on the baking sheets.
- Bake for 10-11 minutes. The cookies will look slightly underbaked in the center.
- Allow them to set on the warm baking sheet for 5 minutes before moving to a wire rack.
Helpful Tips
- Make sure you scrape all the browned bits from the bottom of the pan when transferring the brown butter; that is where the flavor lives.
- The dough may feel slightly oilier than the classic version before chilling; this is normal.
Storage
Keep in an airtight container at room temperature for up to 1 week. The flavor often deepens by the second day.
3. Cream Cheese Stuffed Pumpkin Snickerdoodles
A decadent variation featuring a sweet, tangy cream cheese surprise baked right into the center of the cookie.
Prep Time: 25 minutes Cook Time: 14 minutes Total Time: 1 hour 39 minutes (includes freezing filling) Servings: 16 large cookies Difficulty: Advanced
Ingredients
Filling:
- 4 ounces (115 g) full-fat cream cheese, softened
- 2 tablespoons (15 g) powdered sugar
- ½ teaspoon vanilla extract
Cookie Dough:
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ¼ cup (60 g) unsweetened pumpkin puree (blotted)
- 1 large egg yolk
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
Coating:
- ¼ cup (50 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
How to Make It
- In a small bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Drop 16 small dollops (about ½ teaspoon each) onto a wax paper-lined plate. Freeze for at least 1 hour until solid.
- Beat the butter and sugar together until creamy. Mix in the blotted pumpkin and egg yolk.
- Stir in the flour, cream of tartar, baking soda, spice, and salt until combined.
- Preheat oven to 350°F (175°C).
- Take 2 tablespoons of dough, flatten it in your hand, and place a frozen cream cheese dollop in the center. Fold the dough around it, ensuring it is completely sealed.
- Roll the stuffed cookie balls in the cinnamon-sugar coating.
- Bake on parchment-lined baking sheets for 13-14 minutes. Let cool on the pan for 10 minutes.
Helpful Tips
- The cream cheese dollops must be completely frozen before you wrap the dough around them, or they will leak during baking.
- Ensure there are no cracks in the dough around the filling before rolling in sugar.
Storage
Store these cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before eating.
4. Vegan Pumpkin Snickerdoodles
A completely dairy-free and egg-free version that relies on coconut oil and pumpkin puree to create the perfect chewy texture.
Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 27 minutes (no chilling required) Servings: 20 cookies Difficulty: Easy
Ingredients
- ½ cup (113 g) refined coconut oil, melted and slightly cooled
- 1 cup (200 g) granulated sugar
- â…“ cup (80 g) unsweetened pumpkin puree (not blotted)
- 1 teaspoon vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Coating:
- ¼ cup (50 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
How to Make It
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, whisk the melted coconut oil, sugar, pumpkin puree, and vanilla extract until completely smooth.
- Stir in the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt until a soft dough forms.
- Mix the coating ingredients in a small bowl.
- Scoop 1 ½ tablespoon-sized balls of dough, roll them between your palms, and toss them in the cinnamon sugar.
- Place on the baking sheet 2 inches apart and flatten slightly with the palm of your hand (these do not spread as much as butter-based cookies).
- Bake for 11-12 minutes until the edges are set. Cool on the pan for 5 minutes.
Helpful Tips
- Use refined coconut oil if you do not want a coconut flavor. Unrefined coconut oil will give the cookies a tropical taste.
- Since there is no egg, the extra moisture in unblotted pumpkin helps bind this vegan dough together.
Storage
Store in an airtight container at room temperature for up to 5 days.
5. Gluten-Free Pumpkin Snickerdoodles
Using a high-quality 1-to-1 gluten-free flour blend ensures these cookies maintain the classic snickerdoodle chew without turning gritty.
Prep Time: 15 minutes Cook Time: 13 minutes Total Time: 58 minutes (includes chilling) Servings: 24 cookies Difficulty: Easy
Ingredients
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- ¼ cup (60 g) unsweetened pumpkin puree (blotted)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups (210 g) gluten-free 1-to-1 baking flour (must contain xanthan gum)
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
Coating:
- ¼ cup (50 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
How to Make It
- Cream the butter, granulated sugar, and brown sugar together until light. Beat in the blotted pumpkin, egg yolk, and vanilla.
- In a separate bowl, whisk the gluten-free flour, cream of tartar, baking soda, spice, and salt.
- Combine the wet and dry ingredients. The dough will be slightly stickier than regular dough. Chill for 30 minutes.
- Preheat the oven to 350°F (175°C) and prepare two baking sheets with parchment paper.
- Roll 1 ½ tablespoon-sized dough balls in the cinnamon-sugar coating.
- Bake for 12-13 minutes. Gluten-free baked goods take slightly longer to set.
- Allow to cool completely on the baking sheet to prevent crumbling.
Helpful Tips
- Ensure your gluten-free flour blend contains xanthan gum. If it does not, add ¼ teaspoon of xanthan gum to the dry ingredients.
- Let the dough rest while chilling; this helps the gluten-free flour hydrate and prevents a gritty texture.
Storage
Store in an airtight container at room temperature for up to 4 days.
6. White Chocolate Chip Pumpkin Snickerdoodles
The creamy sweetness of white chocolate perfectly balances the warm autumn spices and tangy cream of tartar.
Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 57 minutes (includes chilling) Servings: 24 cookies Difficulty: Easy
Ingredients
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ¼ cup (60 g) unsweetened pumpkin puree (blotted)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ¾ cup (130 g) high-quality white chocolate chips
Coating:
- ¼ cup (50 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
How to Make It
- Cream the butter and sugar until smooth. Add the blotted pumpkin, egg yolk, and vanilla.
- Stir in the flour, cream of tartar, baking soda, pumpkin pie spice, and salt until just combined.
- Gently fold in the white chocolate chips. Chill the dough for 30 minutes in the refrigerator.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Mix the cinnamon-sugar coating.
- Scoop the dough into 1 ½ tablespoon balls, roll in the cinnamon sugar, and place on the baking sheets.
- Bake for 11-12 minutes until lightly golden on the edges.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Helpful Tips
- Press a few extra white chocolate chips into the tops of the cookie dough balls right before baking for a bakery-style presentation.
- High-quality white chocolate chips (like Ghirardelli) melt better and won't turn waxy in the oven.
Storage
Store in an airtight container at room temperature for up to 5 days.
7. Maple Glazed Pumpkin Snickerdoodles
This recipe takes the classic cookie and adds a sweet, hardening maple glaze for extra texture and seasonal flavor.
Prep Time: 20 minutes Cook Time: 12 minutes Total Time: 1 hour 2 minutes (includes chilling) Servings: 24 cookies Difficulty: Easy
Ingredients
Cookie Dough & Coating:
- Use the exact ingredients and coating from Recipe 1 (Classic Chewy Pumpkin Snickerdoodles).
Maple Glaze:
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) pure maple syrup
- 1 tablespoon (15 ml) milk (any kind)
- ½ teaspoon vanilla extract
How to Make It
- Follow the instructions from Recipe 1 to mix, chill, roll, and bake the classic pumpkin snickerdoodles.
- Allow the cookies to cool completely on a wire rack.
- While the cookies cool, whisk the powdered sugar, maple syrup, milk, and vanilla extract in a small bowl until completely smooth. The glaze should be thick but pourable.
- Drizzle the glaze generously over the cooled cookies using a spoon or a piping bag.
- Let the cookies sit at room temperature for 15-20 minutes until the glaze sets and hardens to the touch.
Helpful Tips
- You must use 100% pure maple syrup for the glaze. Pancake syrup will not set properly and lacks authentic flavor.
- If the glaze is too thick, add milk ½ teaspoon at a time. If it is too thin, add more powdered sugar.
Storage
Store in an airtight container in a single layer (or separated by wax paper) at room temperature for up to 5 days.
8. Chai-Spiced Pumpkin Snickerdoodles
By replacing the standard cinnamon-sugar coating with a homemade chai spice blend, these cookies offer a warmer, slightly peppery bite.
Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 57 minutes (includes chilling) Servings: 24 cookies Difficulty: Easy
Ingredients
Cookie Dough:
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ¼ cup (60 g) unsweetened pumpkin puree (blotted)
- 1 large egg yolk
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
Chai Spice Coating:
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- A pinch of finely ground black pepper
How to Make It
- Beat the butter and sugar together until creamy, then mix in the blotted pumpkin and egg yolk.
- Stir in the flour, cream of tartar, baking soda, and salt. Chill the dough for 30 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
- In a small, shallow bowl, whisk together the sugar, cinnamon, cardamom, ginger, allspice, and black pepper for the coating.
- Roll the chilled dough into 1 ½ tablespoon balls and toss generously in the chai spice coating.
- Place on the baking sheets and bake for 11-12 minutes.
- Cool on the pan for 5 minutes before removing.
Helpful Tips
- Do not skip the pinch of black pepper in the coating. It enhances the warmth of the other spices without making the cookie spicy.
- Cardamom loses its potency quickly; ensure your ground cardamom is fresh for the best flavor.
Storage
Store in an airtight container at room temperature for up to 5 days.
9. Pumpkin Snickerdoodle Sandwich Cookies
These smaller, softer snickerdoodles are sandwiched together with a rich, fluffy cinnamon-vanilla buttercream.
Prep Time: 25 minutes Cook Time: 10 minutes Total Time: 1 hour 5 minutes (includes chilling) Servings: 15 sandwich cookies (30 individual cookies) Difficulty: Medium
Ingredients
Cookie Dough:
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ⅓ cup (80 g) unsweetened pumpkin puree (not blotted—we want these softer)
- 1 large egg yolk
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- Coating: ¼ cup sugar + 1 ½ tsp cinnamon
Buttercream Filling:
- ½ cup (113 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1-2 tablespoons (15-30 ml) heavy cream or milk
How to Make It
- Make the dough: Cream the butter and sugar, add the unblotted pumpkin and egg yolk. Stir in the flour, cream of tartar, baking soda, spice, and salt. Chill for 30 minutes.
- Preheat oven to 350°F (175°C). Roll the dough into smaller, 1-tablespoon balls. Coat in cinnamon sugar.
- Bake for 9-10 minutes until puffed. They should remain very soft. Cool completely.
- Make the filling: Beat the softened butter on high for 3 minutes until pale. Add the powdered sugar, vanilla, and cinnamon. Beat until combined, then add heavy cream to reach a spreadable consistency.
- Match the cooled cookies into pairs of equal size.
- Pipe or spread 1 tablespoon of buttercream onto the flat side of one cookie, and gently press the second cookie on top.
Helpful Tips
- Skipping the pumpkin blotting step makes these cookies slightly softer and fluffier, which is ideal for a sandwich cookie so the filling doesn't squish out when bitten.
- Wait until the cookies are 100% cooled before filling, or the buttercream will melt.
Storage
Store the assembled sandwich cookies in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 10 minutes before eating.
10. Pecan Crunch Pumpkin Snickerdoodles
Adding finely chopped pecans to the outer sugar coating gives these cookies a phenomenal toasted crunch that contrasts the chewy center.
Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 57 minutes (includes chilling) Servings: 24 cookies Difficulty: Easy
Ingredients
Cookie Dough:
- Use the exact ingredients from Recipe 1 (Classic Chewy Pumpkin Snickerdoodles).
Pecan Crunch Coating:
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- â…“ cup (40 g) pecans, very finely chopped
How to Make It
- Prepare the dough according to Recipe 1 (cream butter/sugar, add blotted pumpkin/yolk, stir in dry ingredients). Chill for 30 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a food processor or with a sharp knife, chop the pecans until they are very fine (like coarse sand).
- Mix the finely chopped pecans with the granulated sugar and cinnamon in a small bowl.
- Roll 1 ½ tablespoon-sized balls of dough in the pecan-sugar mixture, pressing gently so the nuts adhere to the dough.
- Bake for 11-12 minutes.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Helpful Tips
- The pecans must be chopped very finely. If the pieces are too large, they will not stick to the dough.
- Toasting the pecans for 5 minutes in a skillet before chopping them will deeply enhance their flavor.
Storage
Store in an airtight container at room temperature for up to 5 days.
11. Thick Bakery-Style Pumpkin Snickerdoodles
These oversized cookies are baked at a slightly higher temperature to create a thick, dense center with heavily cracked, crispy tops.
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 1 hour 30 minutes (includes 1 hour chilling) Servings: 10 extra-large cookies Difficulty: Easy
Ingredients
- ¾ cup (170 g) cold unsalted butter, cut into cubes
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- â…“ cup (80 g) unsweetened pumpkin puree (blotted)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¾ cups (345 g) all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Coating:
- â…“ cup (65 g) granulated sugar
- 2 teaspoons ground cinnamon
How to Make It
- In a large bowl, beat the cold cubed butter, granulated sugar, and brown sugar until crumbly but combined (do not over-cream).
- Add the blotted pumpkin puree, whole egg, and vanilla extract. Mix until just incorporated.
- Gently fold in the flour, cream of tartar, baking soda, pumpkin pie spice, and salt. Do not overmix.
- Divide the dough into 10 large, rough mounds (about â…“ cup or 90 g of dough each). Do not roll them perfectly smooth; the rough edges create bakery-style cracks.
- Chill the large dough mounds in the refrigerator for 1 full hour.
- Preheat the oven to 400°F (200°C).
- Roll the chilled dough mounds in the cinnamon-sugar coating. Place 4-5 cookies per baking sheet to allow for spreading.
- Bake for 13-15 minutes until the tops are golden and cracked, but the deep crevices still look slightly gooey.
- Let cool on the baking sheet for 15 full minutes before moving them.
Helpful Tips
- Using cold butter and chilling the dough for a full hour prevents these large cookies from spreading into thin puddles.
- The higher baking temperature (400°F/200°C) is key to setting the outside quickly while keeping the center dense and doughy.
Storage
Store in an airtight container at room temperature for up to 5 days.
FAQ
Why did my pumpkin snickerdoodles turn out cakey? Pumpkin puree holds a lot of water. If you do not blot the puree with a paper towel before adding it to the dough, the excess moisture acts like steam in the oven, creating a cake-like, airy texture instead of a dense, chewy cookie.
Can I substitute pumpkin pie spice with individual spices? Yes. If a recipe calls for 1 ½ teaspoons of pumpkin pie spice, you can substitute it with 1 teaspoon of ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves or allspice.
Do I absolutely have to use cream of tartar? Yes, for authentic snickerdoodles. Cream of tartar provides the signature slightly acidic, tangy flavor and reacts with the baking soda to give the cookies their chewy texture and crinkled tops. Without it, you are just making a cinnamon-sugar coated sugar cookie.
Can I make the dough ahead of time and freeze it? Yes. You can roll the cookie dough into balls and freeze them without the cinnamon-sugar coating. Store them in a freezer-safe bag for up to 3 months. When ready to bake, let them sit at room temperature for 15 minutes, roll them in the cinnamon-sugar mixture, and add 1-2 minutes to the baking time.
Are canned pumpkin and pumpkin pie filling the same thing? No. You must use 100% pure unsweetened pumpkin puree. Canned pumpkin pie filling is already pre-sweetened and flavored with spices, which will ruin the ratios in these cookie recipes.