This pumpkin snickerdoodle cookie is my idea of fall wrapped in a little round package: tender, slightly tangy centers with that warm cinnamon-sugar kiss on the outside. I first made this combination one October when I wanted a cookie that felt like an autumn afternoon — comforting spice, a hint of buttery richness, and moistness that kept the cookies soft for days. The pumpkin puree brings a subtle earthiness and moisture, while the cream of tartar preserves the classic snickerdoodle tang and chew. Friends and family gobbled them up at a school bake sale and then asked for the recipe by the dozen.

I discovered early on that the dough benefits from a good chill: it firms up and yields a more even shape and texture after baking. These cookies are special because they combine two familiar comforts — snickerdoodle and pumpkin spice — without being overly cakey. They stay soft at room temperature for several days if stored properly, and they travel well for potlucks or neighborly gifts. If you love classic snickerdoodles but want something with seasonal personality, these are the cookies you’ll reach for all autumn long.

Ingredients

• All-purpose flour: 2 3/4 cups. Use a spoon-and-level technique when measuring for consistent texture; King Arthur or Gold Medal both work well.
• Cream of tartar: 2 teaspoons. This is what provides snickerdoodles their signature tang and chew; don’t substitute with baking powder here.
• Baking powder: 1 teaspoon. Gives a gentle lift so cookies are pillowy but not cakey.
• Warm spices: 2 teaspoons ground cinnamon, 3/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves. Freshly ground nutmeg amps the flavor if you have it.
• Salt: 1/2 teaspoon. Balances the sweetness and rounds the spice.
• Unsalted butter: 1 1/2 cups melted. Use real butter for the best flavor; clarify slightly if you want an extra-nutty profile.
• Packed light brown sugar: 1 cup. Adds moisture and a caramel note; dark brown sugar will deepen the flavor.
• Granulated sugar: 1/2 cup for the dough, plus an additional 4 tablespoons for rolling. The extra sugar in the roll creates a signature crunch.
• Vanilla extract: 1 teaspoon. Pure vanilla keeps flavors warm and round.
• Pumpkin puree: 3/4 cup. Use canned or homemade 100% pumpkin — not pumpkin pie filling — for a clean pumpkin flavor and reliable moisture.
• Rolling mix: 4 tablespoons granulated sugar mixed with 4 teaspoons ground cinnamon for the coating.

Instructions

Combine dry ingredients: In a medium bowl whisk together the 2 3/4 cups flour, 2 teaspoons cream of tartar, 1 teaspoon baking powder, the cinnamon, nutmeg, ginger, cloves and 1/2 teaspoon salt until evenly distributed. This ensures even spice distribution and prevents pockets of cream of tartar or baking powder. Mix wet ingredients: In a large mixing bowl whisk the 1 1/2 cups melted butter with 1 cup packed light brown sugar, 1/2 cup granulated sugar, and 1 teaspoon vanilla until smooth. Whisk in the 3/4 cup pumpkin puree until homogeneous; the butter should be warm but not hot so it doesn’t cook the pumpkin. Combine and chill: Add the dry ingredients to the wet and stir until just combined. Use a spatula or paddle attachment and avoid overmixing to keep the cookies tender. Cover tightly with plastic wrap and refrigerate for 3 to 4 hours, or overnight. Chilling firms the dough and prevents excessive spread. Preheat and prepare: When ready to bake, preheat the oven to 350°F (176°C). Line a baking sheet with parchment or a silicone mat. In a small bowl mix 4 tablespoons granulated sugar with 4 teaspoons ground cinnamon for rolling. Scoop and roll: Scoop dough into 1 1/2 tablespoon (about 28 g) balls; a cookie scoop helps with uniform sizing. Roll each ball in the cinnamon-sugar mixture and place on the prepared sheet about 2 inches apart. Press the tops gently to encourage even spreading. Bake and finish: Bake for 10 to 12 minutes until edges are set and centers appear done but still soft. Let rest on the sheet for 5 to 10 minutes; if desired, use the back of a spoon or a small cutter to nudge the edges into a round shape while warm. Transfer to a wire rack to cool completely.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 4 to 5 days; separate layers with parchment to avoid sticking. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer-safe container for up to 3 months. Reheat briefly in a 300°F oven for 5–7 minutes to refresh softness, or microwave a single cookie for 8–10 seconds for a warm treat. If storing dough, shape into balls, freeze on a sheet tray, then transfer to a freezer bag — bake from frozen and add 1–2 minutes to the bake time.

Ingredient Substitutions

For dairy-free, substitute vegan butter or shortening in equal measure; keep in mind flavor shifts slightly with non-dairy alternatives. To make gluten-free, replace the flour with a 1-to-1 gluten-free all-purpose blend that contains xanthan gum; expect a slightly different texture but still very satisfying. If you prefer more pronounced pumpkin flavor, add 1/4 teaspoon pumpkin pie spice and reduce the nutmeg slightly. For a less sweet cookie, reduce the dough sugar by 2 tablespoons but keep the rolling sugar for that characteristic surface crunch.

Serving Suggestions

These cookies shine with a warm beverage — think hot apple cider, spiced chai, or a latte. For a festive plate, dust with extra cinnamon sugar and garnish the platter with fresh sage sprigs or candied pecans. They also pair well with cream cheese frosting if you prefer a more decadent approach; pipe a thin line across two cookies to make a sandwich for a party-worthy display.

Cultural Background

Snickerdoodles are an American classic with roots in German and Dutch baking traditions, known for their crackled surface and tang from cream of tartar. Adding pumpkin taps into autumnal American baking, where pumpkin is a seasonal staple often associated with harvest festivals and Thanksgiving. Combining the two creates a cookie that is both nostalgic and seasonally relevant.

Meal Prep Tips

Shape dough into 1 1/2 tablespoon balls and freeze on a tray for quick baking through the season. Label batches with the date and bake small batches as needed to keep freshness. For gatherings, pre-roll 40 balls and store them chilled the day of baking; bake the same day for best texture and presentation. Bring to room temperature briefly only if they are rock solid; otherwise bake from chilled for even spread.

These pumpkin snickerdoodles are a reliable crowd-pleaser and bring comfort with every bite. Whether you’re gifting a tin, baking for a school event, or enjoying a quiet afternoon with a mug of tea, they invite cozy moments and make autumn feel like a warm kitchen.