Pumpkin Snickerdoodles

Prep Time	Chill Time
20 mins	30 mins
Bake Time	Total Time
12 mins	1 hr 5 mins
Serves
12

Soft, chewy, and kissed with cinnamon — these Pumpkin Snickerdoodles taste like autumn wrapped in a cookie. They’ve got that warm, spiced aroma that fills the kitchen and makes you want to put on a sweater (even if you live somewhere tropical).

Each bite melts between buttery pumpkin dough and a golden sugar-cinnamon crust. They’re pillowy, perfectly sweet, and have just the right hint of pumpkin — enough to feel cozy, not heavy.

Simple to make, impossible to resist, and basically fall in cookie form.

Pairings:

Hot coffee, chai latte, or a creamy oat-milk cappuccino — anything cozy and fall-flavored.

Meal Prepping:

The dough chills beautifully — roll the balls ahead of time and bake whenever you’re ready. Store leftovers in an airtight jar for up to 3 days, or freeze for that pumpkin-cookie emergency.

Ingredients

Dry ingredients:

• 2 3/4 cups all-purpose flour

• 1 1/2 teaspoon cream of tartar

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 2 teaspoons pumpkin pie spice, or 1 tsp cinnamon + ½ tsp nutmeg + ¼ tsp ginger + ¼ tsp cloves

Wet ingredients:

• 3/4 cup unsalted butter, softened

• 1 cup granulated sugar

• 1/4 cup light brown sugar, packed

• 1/3 cup pumpkin puree, 80g, not pumpkin pie filling

• 1 large egg yolk

• 1 teaspoon vanilla extract

Cinnamon sugar coating:

• 1/4 cup granulated sugar

• 1 1/2 teaspoons cinnamon

• 1/2 teaspoon pumpkin pie spice, optional, for extra warmth

Ingredients

1. In a medium bowl, whisk together flour, cream of tartar, baking soda, baking powder, salt, and spices. Set aside.

   
   

2. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).

   
   

3. Beat in the pumpkin puree, egg yolk, and vanilla until smooth and well combined.

   
   

4. Slowly mix in the dry ingredients until a soft dough forms.

   
   

5. Cover and refrigerate for at least 30 minutes, or up to 2 hours, so the cookies hold their shape.

   
   

6. Preheat oven to 350°F (175°C). Line baking sheets with parchment.

   
   

7. Scoop dough into 1½ tbsp balls, roll in cinnamon-sugar mix, and place 2 inches apart on baking sheet. Lightly flatten the tops.

   
   

8. Bake for 10–12 minutes, until edges are set and tops are crackled. Let cool 5 minutes on the sheet before transferring.