Soft Pumpkin Snickerdoodles – Easy, Chewy & Spiced to Perfection

Why You’ll Fall in Love with These Cookies

These Soft Pumpkin Snickerdoodles are everything you want in a fall cookie—sweet, spiced, pillowy soft, and rolled in cinnamon sugar. They’re simple enough for weeknight baking and cozy enough to bring to every autumn gathering.

I still remember the first time I made these with my daughter on a rainy October afternoon. She was just tall enough to reach the counter, and we ended up with flour in our hair and cinnamon sugar all over the floor. But the smell? Absolute heaven. These cookies have become our go-to every fall.

Whether you’re baking with your kids, prepping for a bake sale, or just filling your kitchen with cinnamon-spice joy, this easy recipe has you covered.

Want more fall dessert ideas? Try this cozy Pumpkin Dump Cake for a warm, spiced treat.

Ingredients for Soft Pumpkin Snickerdoodles

Base Dough

• ½ cup salted butter, slightly softened (see Note 1)
• 1 ½ cups sugar
• 1 egg
• ½ cup pumpkin puree (see Note 2)
• 3 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1 ½ teaspoons baking soda
• ½ teaspoon salt

Spice Blend (Choose One)

• 1 teaspoon pumpkin pie spice
  OR
• ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger + ¼ tsp allspice

Cinnamon Sugar Coating

• 2 tablespoons sugar
• 2 teaspoons cinnamon

How to Make Soft Pumpkin Snickerdoodles

Step 1: Prep Your Oven and Butter

1. Preheat your oven to 350°F (177°C).
2. Line cookie sheets with parchment paper.
3. Let your butter soften slightly—don’t let it get too soft or melty.

❗ Note 1: Too-soft butter = overly sticky dough. Aim for slightly cool but pliable.

Step 2: Make the Dough

4. In a large bowl, cream together the butter and sugar.
5. Add in the egg and pumpkin puree and beat until smooth.

Note 2: For the best texture, blot pumpkin with paper towels to remove excess moisture.

6. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and your spice blend.
7. Gradually add dry ingredients into the wet ingredients and mix until a soft dough forms.

Baking tip: Don’t overmix the dough! Just blend until everything is combined. Overworking can make your cookies tough.

And Step 3: Cinnamon Sugar Time

8. In a small bowl, mix together 2 tbsp sugar and 2 tsp cinnamon.
9. Use a 1-inch cookie scoop or spoon to portion dough into balls.
10. Wet your hands slightly, roll the dough into balls, then roll them in the cinnamon sugar mixture.

💡 Sticky dough tip: If the dough is too sticky, chill it in the fridge for 30 minutes.

Step 4: Bake to Perfection

11. Place dough balls on the prepared cookie sheet 2 inches apart.
12. Lightly press down on each cookie before baking.
13. Bake for 10–13 minutes, or until the tops are matte but soft.
14. Let cool on the pan for a few minutes before transferring to a wire rack.

Pro Tip: These cookies will continue to bake slightly on the hot pan, so don’t worry if they feel a little soft coming out.

Tips for Perfect Pumpkin Snickerdoodles

• Use blotted pumpkin to avoid cakey cookies.
• Don’t skip the cream of tartar—it gives the cookies their signature chewy texture.
• Wet your hands before rolling to prevent sticking.
• Chill the dough if it becomes hard to handle.
• Rotate your pan halfway through for even baking, especially if your oven has hot spots.

Storing & Freezing

• Store in an airtight container at room temp for 4–5 days.
• Freeze baked cookies for up to 3 months.
• You can also freeze the dough balls—roll in cinnamon sugar before freezing.
• For best results when freezing, flash freeze dough balls on a tray, then store in a zip-top bag.

Variations to Try

• Brown Butter Pumpkin Snickerdoodles: Swap in browned butter for extra richness.
• Pumpkin Snickerdoodles Without Cream of Tartar: Add 1 tsp baking powder instead (texture will be slightly different).
• Pumpkin Spice Latte Version: Add ½ tsp espresso powder to the dough.
• Add-ins: Try white chocolate chips, toffee bits, or chopped pecans.
• Maple Glaze Drizzle: Mix ½ cup powdered sugar with 1–2 tsp maple syrup and a splash of milk for a quick topping.

Soft Pumpkin Snickerdoodles FAQs

What makes snickerdoodles soft?
Cream of tartar helps maintain that chewy, soft bite, while pumpkin adds moisture.

What if the dough is too sticky?
Refrigerate for 30 minutes or wet your hands to help roll the dough.

Why do snickerdoodles go flat?
If your butter is too soft or warm, the cookies may spread more than expected.

What does “snickerdoodle” mean?
It’s believed to come from a German word, but today it just means deliciously spiced cookies!

Can I freeze the dough?
Absolutely—shape and coat the dough balls in sugar before freezing.

Do I have to use cream of tartar?
It’s what gives snickerdoodles their signature texture, but in a pinch, you can substitute with a little lemon juice or baking powder.

How do I know when they’re done baking?
The tops should look matte and set, but the centers will feel soft. Don’t overbake.

Can I double this recipe?
Yes! Just be sure to chill the dough a little longer so it’s easier to work with.

Bonus: These Gingerbread Sourdough Donuts make a festive follow-up to your cookie baking.

More Fall Favorites from Ritzy Recipes

• Apple Cinnamon Morning Buns – A buttery swirl of cinnamon joy.
• Pumpkin Dump Cake – Perfect for Thanksgiving or anytime you crave comfort.
• Cranberry Apple Crisp – A sweet and tart addition to your fall dessert menu.
• New Thanksgiving Recipes Roundup – Don’t miss out on new seasonal favorites.

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