Soft Pumpkin Snickerdoodles: Delicious Fall Cookie Favorite

The first time I made these Soft Pumpkin Snickerdoodles, it was a chilly Sunday and my whole kitchen smelled like cinnamon and cozy fall memories. They’re the kind of cookies that taste like a hug—soft, warmly spiced, and impossible to eat just one. And yes, they’re just as dreamy as they sound.

Why You’ll Love These Soft Pumpkin Snickerdoodles

These cookies strike the perfect balance—soft and chewy with just the right amount of pumpkin spice. Every bite delivers that comforting cinnamon warmth you crave in cooler months, plus a hint of tang from the cream of tartar that gives classic snickerdoodles their signature flavor. Bonus: they’re beginner-friendly, freezer-safe, and a guaranteed hit at any fall gathering. If you love seasonal baking, you’ll also enjoy our Chocolate Chip Pumpkin Bread for cozy fall baking or Easy Pumpkin Muffins with a moist, spiced crumb.

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Ingredients You’ll Need

Let’s talk ingredients—the heart of what makes these cookies so irresistibly soft.

• Pumpkin Purée: Adds moisture, subtle flavor, and natural sweetness. Make sure to use canned, not homemade, for best texture.
• Salted Butter: Slightly softened for easier creaming. Salted butter balances the sweet-spice blend perfectly.
• Cream of Tartar: Essential for that traditional snickerdoodle tang and chewy texture.
• Pumpkin Pie Spice: Brings warmth and complexity. You can also mix cinnamon, nutmeg, allspice, and ginger for a homemade blend.
• Granulated Sugar: Used in both the dough and the cinnamon-sugar coating for classic crunch and caramelization.

Optional Add-ins and Swaps

Want to make them extra special? Stir in 1 cup of white chocolate chips before rolling. You can swap the cinnamon in the sugar coating for pumpkin pie spice if you want even more autumnal flair. And if you’re feeling fancy, drizzle or frost them with a quick cream cheese glaze. For a similar soft cookie experience, check out our Chewy Pumpkin Cookies for a soft and satisfying treat.

How to Make Soft Pumpkin Snickerdoodles

Here’s how to bring this magic together:

Cream the butter and sugar: In a large bowl, beat ½ cup softened salted butter with 1½ cups granulated sugar until light and fluffy.

Add the wet ingredients: Mix in 1 large egg and ½ cup canned pumpkin purée until smooth.

Combine dry ingredients: Stir together 3 cups all-purpose flour, 1 tsp cream of tartar, 1½ tsp baking soda, ½ tsp salt, and 1 tsp pumpkin pie spice. Gradually add to the wet mixture.

(Optional) Chill the dough: The dough will be sticky—refrigerating for 30 minutes helps with rolling.

Make the coating: Mix 2 tbsp sugar with 2 tsp cinnamon (or pumpkin pie spice).

Shape and coat: Roll dough into 1-inch balls, coat in sugar mixture, and press gently onto a parchment-lined baking sheet.

Bake at 350°F for 10–13 minutes, just until the tops look set and matte. Let cool on the sheet.

Pro Tips for Perfect Results

• Wet your hands if the dough sticks—it makes rolling easier.
• Don’t overbake! Pull them out once the tops are just set; they’ll finish cooking on the sheet.
• Leave space between each cookie—they spread slightly as they bake.
• Avoid reusing the cinnamon sugar coating for food safety, since raw dough touched it.

Storage and Freezing Tips

Once baked, store these cookies in an airtight container at room temperature for 3–4 days. Want to prep ahead? You can freeze the dough—just roll into balls first, flash-freeze, and store in a freezer bag. Baked cookies also freeze beautifully for up to 2 months. Let them thaw at room temp or microwave for a few seconds to revive their soft texture.

FAQ About Pumpkin Snickerdoodles

Looking for more fall baking inspo? Check out Kai’s Pinterest for drool-worthy boards and follow along on Facebook for seasonal ideas and tips straight from the kitchen.

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