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Pumpkin Snickerdoodle Cookies

Pumpkin snickerdoodle cookies with a soft, chewy center and lightly crisp edges, rolled in cinnamon-sugar for classic flavor. Made with pumpkin purée and pumpkin pie spice, then baked at 350°F until the centers stay tender.
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Prep Time 20 minutes
Cook Time 12 minutes
resting 5 minutes
Total Time 37 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 2.25 cup all-purpose flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 0.5 cup light brown sugar
  • 0.5 cup granulated sugar
  • 0.333 cup pumpkin purée
  • 1 egg yolk
  • 1 tsp vanilla extract
Cinnamon Sugar Coating
  • 0.25 cup granulated sugar
  • 2 tsp ground cinnamon

Equipment

  • 1 sheet pan

Method
 

Prepare & mix the dough
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper for easy release.
  2. In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, pumpkin pie spice, ground cinnamon, and salt until evenly combined.
  3. In a large mixing bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes, creating a pale, airy base.
  4. Mix in the pumpkin purée, egg yolk, and vanilla extract until smooth and fully incorporated.
  5. Gradually add the dry ingredients to the wet ingredients and mix just until a soft dough forms, stopping as soon as no dry streaks remain.
Coat & bake
  1. In a small bowl, stir together the granulated sugar and ground cinnamon for the coating.
  2. Scoop about 2 tablespoons of dough and roll into a ball, then coat each ball thoroughly in the cinnamon-sugar mixture so it looks frosted with spice.
  3. Place dough balls 2 inches apart on the prepared baking sheets and gently flatten slightly with your hand for even baking.
  4. Bake for 10–12 minutes at 350°F, until the edges are set and the centers remain soft.
  5. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely for the best chewy texture.

Notes

For thick, snickerdoodle-style cookies, don’t overmix after adding the dry ingredients—stop when the dough just comes together. Store in an airtight container at room temperature for 3–4 days; freeze baked cookies for up to 2 months. For a lower-fat option, use light butter or a 1:1 baking butter substitute (texture may be slightly softer).