Best Pumpkin Snickerdoodle Cookie Recipe (Soft and Chewy)

If you’re looking for a cozy fall treat, these pumpkin snickerdoodle cookies are just what you need. They blend the rich flavors of pumpkin and cinnamon into a soft, chewy cookie that’s sure to be a crowd favorite at any fall festival, game day, Halloween bash, or just a chilly afternoon at home!

Honestly, I never thought snickerdoodles could get any better, but adding pumpkin? Totally game-changing! I’m a huge pumpkin fan, especially as the weather cools down. These chewy pumpkin snickerdoodle cookies have become my go-to when friends come over for football or when we’re out at a fall festival. They’re packed with flavor, and everyone raves about them! Trust me when I say this is the best pumpkin snickerdoodle cookie recipe out there. The cookies are loaded with pumpkin, rolled in cinnamon sugar and pumpkin pie spice for that fall-perfect finish. Soft, thick, chewy—these cookies have ALL the pumpkin goodness you want for this season.

In our house, we adore classic snickerdoodle cookies, so it’s no surprise these Pumpkin Snickerdoodle Cookies are a seasonal favorite. Adding pumpkin takes the traditional snickerdoodle to a whole new level of cozy fall flavors. If you love thick, chewy bites like I do, you might want to check out my Cowboy Cookie Recipe or my Soft and Chewy Pumpkin Chocolate Cookies for more fall baking inspiration.

Calling this the best pumpkin snickerdoodle cookie recipe is no joke! They’re not just tasty—they’re super easy too. You start by creaming softened butter until it’s nice and smooth. Then add all the ingredients except the egg and flour. Once that’s mixed well, toss the egg in, then slowly incorporate the flour. Chill your dough for an hour so it firms up and the flavors deepen—don’t skip this! After chilling, scoop and roll your dough balls in the cinnamon sugar and pumpkin pie spice mixture. Bake, cool, and you’re all set for the best pumpkin snickerdoodle cookies you’ll ever make!

Instructions

After baking, let the pumpkin snickerdoodle cookies cool on the baking sheet for a few minutes, then move them to a wire rack to finish cooling for at least 15 minutes. They’ll keep baking slightly inside as they cool, giving you that perfect soft center.

There you go! Your new favorite cinnamon sugar pumpkin cookie recipe is ready to enjoy.

Hey there—if you’re hunting for a warm, inviting Fall cookie that everyone will adore, these Pumpkin Snickerdoodle Cookies are your new best friend. They blend the classic snickerdoodle cinnamon-sugar magic with smooth pumpkin and cozy pumpkin pie spice for soft, thick, and oh-so-chewy treats that scream fall with every bite.

In this post, I’ll walk you through everything you need—from the simple, pantry-friendly ingredients like butter, pumpkin puree, and spices to easy, step-by-step instructions. Plus, I’ll drop my favorite tips to keep your cookies nice and puffy, along with some fun variations, storage tricks, and helpful FAQs if you run into any kitchen hiccups. The hands-on work is quick, about 10 minutes, then 11 minutes in the oven with a crucial one-hour chill to bring out all that pumpkin snickerdoodle cookie goodness.

• Flavor profile: warm pumpkin and cinnamon with a soft, chewy bite.
• What’s inside: clear ingredients, detailed steps, tips, fun variations like cream cheese filling or white chocolate chips, plus storage info and FAQs.
• Why you’ll love it: it’s easy to make, perfect for fall gatherings, and pairs beautifully with your morning coffee.

What Makes These Cookies Special

• These are the ultimate fall cookie combo—pumpkin meets cinnamon sugar magic.
• They bake up thick, chewy, and seriously delicious.
• Perfect for fall get-togethers, game days, or casual treat days.
• Each cookie is rolled in a tasty cinnamon sugar and pumpkin spice blend for that classic snickerdoodle finish.
• This is hands down the best pumpkin snickerdoodle recipe—way better than anything store-bought.

Ingredients for Soft, Chewy Pumpkin Cookies

• 1 cup unsalted butter, softened
• 1/2 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 tsp. vanilla
• 1 tsp. pumpkin pie spice
• 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 1 1/2 tsp. baking powder
• 1 egg
• 2 2/3 cup all-purpose flour
• 1/2 cup granulated sugar (for rolling)
• 1/2 tsp. cinnamon (for rolling)
• 1/2 tsp. pumpkin pie spice (for rolling)

How to Bake These Cookies

1. Preheat oven to 350°F (175°C).
2. Place softened butter in a large bowl and cream with a hand or stand mixer until smooth and fluffy.
3. Add pumpkin puree, granulated sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, salt, and baking powder; mix until fully combined and creamy.
4. Add the egg and mix until just blended, avoiding overmixing.
5. Slowly add the all-purpose flour while mixing, scraping the bowl sides, until a soft dough forms.
6. Chill the dough in the refrigerator for at least 1 hour.
7. Combine granulated sugar, cinnamon, and pumpkin pie spice in a bowl to make the rolling coating.
8. Scoop about 2 tablespoons of chilled dough and roll into a ball.
9. Roll each dough ball in the cinnamon-sugar and pumpkin pie spice coating to coat evenly.
10. Place coated dough balls on a parchment-lined baking sheet, spaced apart.

11. Bake at 350°F for 11–13 minutes, until edges are set but centers remain soft.

    

12. Cool the cookies on the baking sheet for a few minutes, then transfer to a wire rack and cool at least 15 minutes.

Pro Tips for Texture and Flavor

These cookies stand beautifully on their own, but if you want to fancy them up, try a little cream cheese icing on top or sandwiched in between. Personally, I love to pair these pumpkin snickerdoodle cookies with a hot coffee or tea—it’s like autumn in every bite and sip! If you’re looking to offer another pumpkin-flavored dessert alongside these, I highly recommend my pumpkin loaf recipe or for a fun twist, try this sweet and salty pumpkin spice Chex Mix.

Flavor Twists and Add-Ins

Love cream cheese icing? You’ll adore these pumpkin snickerdoodle cookies sandwiched with it. Picture the soft cookie hugging a tangy cream cheese filling—so good! For a richer, deeper flavor, swap out light brown sugar for dark brown sugar. It gives a lovely molasses note that pairs beautifully with pumpkin. Want some extra sweetness? Mix in white chocolate chips for little bursts of creamy sweetness hidden in every bite.

Storage, Freezing, and Make-Ahead

One of the best things about these pumpkin snickerdoodle cookies is how well they hold up after a few days. The spices and pumpkin flavor deepen, making them even tastier! Store them in an airtight container at room temperature, and they’ll stay fresh and delicious for up to 5 days. You can even freeze the dough or the baked cookies to enjoy pumpkin goodness anytime.

Troubleshooting and FAQs

Why do I have to chill the dough before baking?

Chilling the dough is a must! It stops the cookies from spreading too much so they stay nice and thick. Plus, the pumpkin and cinnamon flavors really mature and get richer when you chill the dough, making these the best pumpkin snickerdoodle cookies you’ll ever taste.

Why did my pumpkin snickerdoodle cookies turn out dry?

Dry cookies usually mean they baked too long. You want these soft, tender, and chewy, so bake just until the edges set but the centers look a little soft. Remember, the cookies keep baking on the sheet after you take them out. That little carryover heat makes all the difference in perfect texture.

I’d love to hear how your pumpkin snickerdoodle cookies turn out! Please come back and leave a rating or comment — it really helps me and other cookie lovers too.