Soft Pumpkin Spice Snickerdoodle Cookies

Warm, cozy, and melt-in-your-mouth delicious — these cookies taste like autumn in every bite.

When I think of pumpkin spice desserts, this is the one that always makes me smile. Soft pumpkin snickerdoodle cookies aren’t just a treat; they feel like a little seasonal hug. The first time I made them, I remember pulling the tray out of the oven and being hit with that sweet mix of cinnamon, nutmeg, and pumpkin — it immediately reminded me of chilly afternoons when all you want is something warm and comforting with a cup of tea or coffee.

What makes these chewy pumpkin cookies so special is their texture. They’re soft and pillowy, almost cake-like, but with just enough chew to keep you coming back for “just one more.” The sugar-cinnamon coating on the outside gives them that classic snickerdoodle sparkle, while the pumpkin adds depth, moisture, and a subtle sweetness. Honestly, I could call them the best pumpkin cookies I’ve ever made — not too heavy, not overly spiced, just perfectly balanced.

Another reason I love baking these is how versatile they are. They’re perfect for a bake sale, a Thanksgiving dessert table, or simply as an afternoon snack when you need a little seasonal pick-me-up. You can even play around with variations — drizzle them with a cream cheese glaze, sandwich two together with pumpkin spice frosting, or add white chocolate chips for extra sweetness. However you make them, they always feel festive and just right for fall.

Why You’ll Love It

• That melt-in-your-mouth softness – These aren’t your average cookies. Each bite is pillowy and tender, with just the right amount of chew, making them feel almost like a cross between a cookie and a cake.
• Perfectly spiced, never overpowering – The pumpkin spice flavor shines through without being too strong. It’s warm, cozy, and balanced — exactly what you want in pumpkin spice desserts.
• Cozy fall vibes in every bite – One batch will instantly make your kitchen smell like autumn. Think crunchy leaves outside, a warm drink in hand, and a plate of soft pumpkin snickerdoodle cookies on the table.
• Flexible and fun to customize – Keep them classic, or dress them up with add-ins like white chocolate chips, cream cheese drizzle, or even a dash of espresso powder for a pumpkin latte twist.
• Loved by everyone (even “non-pumpkin” people) – I’ve shared these at gatherings, and even friends who swear they don’t like pumpkin have asked for seconds. They truly win over the crowd.

Ingredients

For the Cookies

• 2 ¾ cups all-purpose flour
• 1 ½ teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• ½ cup unsalted butter, softened
• ½ cup pumpkin purée (not pumpkin pie filling)
• 1 ½ cups granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• 2 teaspoons vanilla extract

For the Cinnamon-Sugar Coating

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin pie spice

Ingredient Notes

• Pumpkin purée – Make sure it’s pure pumpkin, not pumpkin pie filling. The pie filling already has sugar and spices added, which will throw off the balance. I usually grab Libby’s canned pumpkin because it’s smooth and consistent.
• Cream of tartar – Don’t skip this! It’s what gives snickerdoodles their signature tang and chewy texture. Without it, they’ll just taste like regular sugar cookies.
• Pumpkin pie spice – This is where the cozy fall magic happens. If you don’t have it on hand, you can mix cinnamon, nutmeg, ginger, and cloves. I sometimes add a little extra cinnamon for that warm kick.
• Butter – Unsalted is best so you can control the salt in the recipe. Let it soften to room temp — it blends so much better with the sugars.
• Sugar combo (granulated + brown) – Using both gives you the best of both worlds: crisp edges and chewy, flavorful centers. That little bit of molasses from the brown sugar adds depth you don’t want to miss.

Kitchen Equipment Needed

• Mixing bowls (at least 2 sizes) – One for dry ingredients, one for wet. I love using my glass bowls because I can actually see everything coming together.
• Electric mixer or stand mixer – Makes creaming the butter, pumpkin, and sugars so much easier (and fluffier). A hand mixer works fine if that’s what you have.
• Measuring cups and spoons – Accuracy is everything with baking, especially when it comes to flour and spices.
• Whisk + rubber spatula – The whisk for blending dry ingredients evenly, the spatula for scraping every last bit of cookie dough (because none of it should go to waste!).
• Baking sheets – Line them with parchment paper for easy cleanup and perfectly baked bottoms. I swear by my heavy-duty Nordic Ware pans — they heat evenly every time.
• Cookie scoop – Helps portion the dough evenly so all your cookies bake at the same time. Plus, it keeps your hands cleaner.
• Wire cooling rack – Essential for letting the cookies set without becoming soggy on the bottom.

Instructions

1) Preheat & Prep

• Preheat the oven to 350°F (175°C).
• Line two baking sheets with parchment paper.
  Pro Tip: Let your pans cool between batches to prevent overspreading.

2) Make the Cinnamon-Sugar Coating

• In a small bowl, stir together ¼ cup sugar + 1 tsp cinnamon + ½ tsp pumpkin pie spice.
• Set aside for rolling.

3) Whisk the Dry Ingredients

• In a medium bowl, whisk flour, cream of tartar, baking soda, salt, cinnamon, pumpkin pie spice until evenly combined.
• This keeps clumps away and distributes the spices.

4) Cream Butter & Sugars

• In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium until light and fluffy (about 2–3 minutes).
• Scrape down the bowl halfway through so everything mixes evenly.
  Pro Tip: Pale and fluffy is your sign you’ve added air—key for soft, pillowy cookies.

5) Add Egg & Vanilla

• Beat in the egg until fully incorporated.
• Mix in the vanilla.
• Scrape the bowl again to catch any sneaky bits on the sides.

6) Mix in the Pumpkin

• Add the pumpkin purée and beat on low just until combined—don’t overmix.
  Pro Tip: For extra-thick, chewy pumpkin cookies, blot the pumpkin with paper towels before measuring to remove excess moisture.

7) Combine Wet & Dry

• Add the dry ingredients to the wet in two additions, mixing on low just until you no longer see streaks of flour.
• Switch to a spatula and fold a few times to finish.
  Pro Tip: Stop as soon as it’s combined—overmixing can make cookies tough instead of tender.

8) Chill the Dough

• Cover the bowl and chill for 30–45 minutes.
• The dough should feel scoopable and slightly firm.
  Pro Tip: Chilled dough = less spread and that classic soft snickerdoodle rise (hello, best pumpkin cookies).

9) Scoop, Roll & Arrange

• Use a medium cookie scoop (about 1½ Tbsp/30 g) to portion dough.
• Roll each ball in the cinnamon–pumpkin spice sugar to coat.
• Place on prepared sheets, spacing about 2 inches apart.
  Pro Tip: If the dough feels sticky, pop it back in the fridge for 10 minutes or lightly oil your hands.

10) Bake

• Bake 9–11 minutes, until the edges look set and the centers are puffy but slightly soft.
• They’ll continue to set as they cool—don’t wait for browning.
  Pro Tip: Pull them at the first sign of set edges for ultra-soft pumpkin spice snickerdoodle cookies.

11) Cool & Set

• Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• As they cool, the centers turn perfectly tender and chewy.

12) Serve & Store

• Enjoy warm (my favorite) or at room temp.
• Store in an airtight container at room temperature for 3–4 days; add a slice of bread to keep them extra soft.
  Pro Tip: These freeze beautifully—freeze baked cookies or scooped dough balls for up to 2 months; bake from frozen, adding 1–2 minutes.

Tips and Tricks for Success

• Blot your pumpkin purée – Too much moisture can make your cookies cakey. A quick blot with paper towels keeps the dough thick and chewy.
• Chill time matters – Don’t skip it! Chilled dough means puffier cookies that don’t spread into pancakes.
• Scoop evenly – A cookie scoop keeps the size consistent, which helps all your cookies bake at the same rate.
• Pull them early – Take the cookies out when the edges are just set and the centers look soft. They’ll finish cooking on the tray.
• Bake one sheet at a time – For even heat distribution, stick to one baking sheet in the oven at once. Rotate halfway through if needed.

Ingredient Substitutions and Variations

• Butter – Swap for coconut oil or vegan butter if you want a dairy-free version.
• Flour – Try half all-purpose, half whole wheat for a nuttier flavor and extra fiber.
• Pumpkin pie spice – Don’t have it? Use 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves instead.
• Add-ins – Stir in white chocolate chips, butterscotch chips, or chopped pecans for fun texture and flavor.
• Glazed version – Drizzle with cream cheese glaze for a bakery-style finish.
• Sandwich cookies – Spread spiced cream cheese frosting between two for the ultimate chewy pumpkin cookie sandwich.

Serving Suggestions

• With a warm drink – These soft pumpkin snickerdoodle cookies are dreamy with a chai latte or hot apple cider. The spices play so well together.
• Holiday dessert platter – Mix them in with brownies, sugar cookies, and fudge for a festive spread that everyone will reach for.
• After-dinner treat – I love serving these slightly warm with a scoop of vanilla ice cream on top—like a mini pumpkin spice sundae.
• Gift-worthy goodies – Wrap a few in a clear bag with a ribbon for a cozy homemade gift. They look (and taste) straight from a bakery.
• My personal favorite – I like sneaking one with my morning coffee. Soft, chewy pumpkin cookies for breakfast? Absolutely worth it.

Storage and Reheating Instructions

• Room temperature – Store in an airtight container for 3–4 days. They stay soft if you tuck in a slice of bread (it prevents them from drying out).
• Refrigerator – Not necessary, but they’ll last about a week if you prefer to keep them chilled. Bring to room temp before serving.
• Freezer (baked cookies) – Freeze in a sealed container or bag for up to 2 months. Thaw at room temp or pop in the microwave for 10–15 seconds to soften.
• Freezer (cookie dough) – Scoop the dough, roll in sugar, and freeze on a tray. Transfer to a bag once solid and bake straight from frozen—just add 1–2 extra minutes to the baking time.
• Reheating – Warm in the microwave for 10 seconds to make them taste like they just came out of the oven (the sugar coating softens but stays delicious).

Frequently Asked Questions

How many cookies does this recipe make?

You’ll get about 24 medium-sized cookies (depending on your scoop size). Perfect for sharing… or keeping all to yourself.

Can I make the dough ahead of time?

Yes! Chill the dough up to 24 hours in advance. Just cover tightly and let it sit at room temp for 10–15 minutes before scooping if it’s too firm.

What’s the best way to keep them soft?

Store them in an airtight container with a slice of bread. The cookies will soak up moisture from the bread and stay soft and chewy for days.

Can I double the recipe?

Absolutely. These freeze beautifully, so doubling is smart if you want extras on hand for last-minute guests or sweet cravings.

Do I need to use cream of tartar?

Yes! It gives that tangy flavor and chewy snickerdoodle texture. Skipping it will make them more like sugar cookies.

Can I add mix-ins?

Definitely. Try white chocolate chips, chopped pecans, or even toffee bits for extra flavor and texture.

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Did you try these soft pumpkin snickerdoodle cookies? I’d love to hear how they turned out for you! Drop a comment below and let me know — and don’t forget to share these chewy pumpkin cookies with a friend who loves pumpkin spice desserts as much as you do.