5 Easy Pumpkin Snickerdoodle Cookies for Fall Baking

Nothing says fall quite like the combination of pumpkin, cinnamon, and warm spices. Pumpkin snickerdoodle cookies take the classic cinnamon-sugar favorite and give it a cozy seasonal twist with soft centers, chewy texture, and rich pumpkin flavor. This collection features five delicious recipes that are perfect for autumn gatherings, Thanksgiving dessert tables, or simply enjoying with a hot cup of coffee.

Quick Summary

This roundup includes five easy pumpkin snickerdoodle cookie recipes that are soft, chewy, and packed with warm fall spices. You’ll find Pumpkin Snickerdoodles, Soft & Chewy Pumpkin Snickerdoodles, Chewy Pumpkin Snickerdoodles, White Chocolate Pumpkin Snickerdoodles, and Pumpkin Cheesecake Snickerdoodles. Each recipe features simple ingredients, step-by-step instructions, and bakery-style results that make fall baking even more enjoyable.

1. Pumpkin Snickerdoodles Cookie

Pumpkin Snickerdoodles are soft, fluffy cookies made with real pumpkin puree and coated in a classic cinnamon-sugar mixture. They’re an easy way to bring cozy fall flavors into your kitchen.

Ingredients

• 2¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp pumpkin pie spice
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• ⅓ cup pumpkin puree
• 1 large egg
• 2 tsp vanilla extract

Cinnamon Sugar

• ¼ cup granulated sugar
• 1½ tbsp ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C).
2. Whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
3. Cream the butter and both sugars until fluffy.
4. Beat in the pumpkin puree, egg, and vanilla.
5. Gradually mix in the dry ingredients.
6. Roll the dough into balls and coat generously in cinnamon sugar.
7. Place on parchment-lined baking sheets.
8. Bake for 10–12 minutes until the edges are set.
9. Cool for several minutes before serving.

2. Soft & Chewy Pumpkin Snickerdoodles

These Soft & Chewy Pumpkin Snickerdoodles stay wonderfully tender thanks to pumpkin puree while delivering warm cinnamon flavor in every bite.

Ingredients

• 2½ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp pumpkin pie spice
• ¾ cup unsalted butter
• ½ cup brown sugar
• ¼ cup granulated sugar
• ⅓ cup pumpkin puree
• 1 large egg
• 2 tsp vanilla extract

Cinnamon Sugar

• ¼ cup sugar
• 1 tbsp cinnamon

Instructions

1. Preheat the oven to 350°F (175°C).
2. Combine the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
3. Cream the butter and sugars until smooth.
4. Beat in the pumpkin puree, egg, and vanilla extract.
5. Gradually add the dry ingredients.
6. Roll the dough into balls and coat in cinnamon sugar.
7. Arrange on baking sheets.
8. Bake for 10–11 minutes.
9. Let cool before serving.

3. Chewy Pumpkin Snickerdoodles Cookie

Chewy Pumpkin Snickerdoodles have soft centers, lightly crisp edges, and plenty of pumpkin spice flavor. They’re perfect for cookie trays, bake sales, and holiday gatherings.

Ingredients

• 2¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp pumpkin pie spice
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar
• ⅓ cup pumpkin puree
• 1 large egg
• 2 tsp vanilla extract

Cinnamon Sugar

• ¼ cup granulated sugar
• 1 tbsp ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C).
2. Whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
3. Cream the butter and brown sugar until fluffy.
4. Beat in the pumpkin puree, egg, and vanilla.
5. Gradually add the dry ingredients until combined.
6. Roll the dough into balls and coat in cinnamon sugar.
7. Arrange on prepared baking sheets.
8. Bake for 10–12 minutes until lightly golden.
9. Cool on the baking sheet for several minutes before transferring to a wire rack.

4. White Chocolate Pumpkin Snickerdoodles

White Chocolate Pumpkin Snickerdoodles combine soft pumpkin cookie dough with creamy white chocolate chips and a classic cinnamon-sugar coating. They’re rich, chewy, and perfect for fall baking, holiday cookie trays, or cozy weekends at home.

Ingredients

• 2¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp pumpkin pie spice
• ¾ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• ⅓ cup pumpkin puree
• 1 large egg
• 2 tsp vanilla extract
• 1 cup white chocolate chips

Cinnamon Sugar

• ¼ cup granulated sugar
• 1 tbsp ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C).
2. Whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
3. Cream the butter and both sugars until light and fluffy.
4. Beat in the pumpkin puree, egg, and vanilla extract.
5. Gradually add the dry ingredients until combined.
6. Fold in the white chocolate chips.
7. Roll the dough into balls and coat generously in cinnamon sugar.
8. Arrange on parchment-lined baking sheets.
9. Bake for 10–12 minutes until the edges are lightly golden.
10. Cool for 5 minutes before transferring to a wire rack.

5. Pumpkin Cheesecake Snickerdoodles

Pumpkin Cheesecake Snickerdoodles feature a soft pumpkin cookie wrapped around a creamy cheesecake filling and finished with a cinnamon-sugar coating. Every bite is rich, creamy, and full of warm fall flavor.

Ingredients

Cookie Dough

• 2¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp pumpkin pie spice
• ¾ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• ⅓ cup pumpkin puree
• 1 large egg
• 2 tsp vanilla extract

Cheesecake Filling

• 4 oz cream cheese, softened
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

Cinnamon Sugar

• ¼ cup granulated sugar
• 1 tbsp ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C).
2. Beat together the cream cheese, powdered sugar, and vanilla until smooth. Freeze small spoonfuls of the filling for 20–30 minutes.
3. Whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
4. Cream the butter and both sugars until fluffy.
5. Beat in the pumpkin puree, egg, and vanilla extract.
6. Gradually mix the dry ingredients into the wet ingredients.
7. Flatten a scoop of dough, place a frozen cheesecake filling in the center, and wrap the dough around it to seal completely.
8. Roll each cookie in the cinnamon-sugar mixture.
9. Bake for 11–13 minutes until the edges are set and the centers remain soft.
10. Let the cookies cool for 10 minutes before serving to allow the cheesecake filling to set.