Pumpkin Spice Snickerdoodles are a delightful twist on a classic cookie, featuring that perfect balance of soft, chewy texture with a hint of warm pumpkin spice. These cookies bring together cinnamon, nutmeg, and cloves with a touch of pumpkin puree, making them wonderfully fragrant and cozy. The traditional snickerdoodle cinnamon sugar coating gets a fall-inspired upgrade, which makes every bite feel like autumn in cookie form.
I love making these cookies when the weather starts to cool down because the pumpkin spice aroma fills the kitchen and makes the house feel so welcoming. I usually bake a batch and keep them in a tin to enjoy with a hot cup of tea or coffee throughout the week. They’re simple to make but have such a comforting flavor that everyone always asks for the recipe. One little tip I like to use is chilling the dough before baking—it helps keep the cookies soft and prevents them from spreading too much.
These Pumpkin Spice Snickerdoodles are perfect for sharing during cozy get-togethers or gifting to friends and neighbors. I’ve found that they disappear fast at holiday parties because the warm spices and tender texture appeal to almost everyone. Whether you’re a pumpkin fan or just love a good cinnamon cookie, these snickerdoodles bring a little extra joy to any day.
Key Ingredients & Substitutions
All-Purpose Flour: This gives the cookies their structure. You can swap in whole wheat flour for a nuttier flavor, but the cookies might be a bit denser.
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling, which is sweetened and spiced. If unavailable, mashed sweet potato works as a good substitute.
Butter & Shortening: Butter adds flavor, while shortening keeps cookies tender and soft. You can use all butter for richer taste but expect slightly crisper edges.
Pumpkin Pie Spice: If you don’t have this blend, mix cinnamon, nutmeg, cloves, and ginger yourself. Freshly ground spices brighten the flavor more.
Cream of Tartar: This is key for the classic snickerdoodle tang and texture. If you don’t have it, a pinch of lemon juice or vinegar may work but expect a slight difference.
How Can I Get Soft, Chewy Snickerdoodles with a Perfect Crackle?
Snickerdoodles have a unique texture that’s soft with lightly crisp edges—and that crackled top. Here’s how to get it right:
- Use Both Butter and Shortening: Helps cookies stay soft but hold their shape.
- Don’t Overmix: Once you add flour, mix until just combined to avoid tough cookies.
- Chill the Dough: Resting the dough before baking stops excess spreading and intensifies flavors.
- Proper Coating: Roll the dough balls generously in cinnamon sugar; this forms a tasty, slightly crunchy crust.
- Bake Just Right: Bake until edges are set but centers look a bit soft. They firm up as they cool.
Equipment You’ll Need
- Mixing bowls – for whisking dry ingredients and mixing wet ingredients, I recommend different sizes for ease.
- Electric hand mixer or stand mixer – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – for precise ingredient amounts, essential for baking success.
- Silicone baking mats or parchment paper – helps cookies slide off easily and keeps them from sticking.
- Cookie scoop or tbsp. spoon – ensures uniform cookie size for even baking.
- Baking sheet – a standard size to hold the cookies during baking.
Flavor Variations & Add-Ins
- White chocolate chips: Stir in some for extra sweetness and texture that pairs well with pumpkin spices.
- Chopped nuts: Add chopped pecans or walnuts for crunch and richness.
- Diversify spices: Mix in ginger or allspice to customize the spiced flavor profile.
- Extra pumpkin: Swap in more pumpkin puree for a moister, more pumpkin-forward cookie.
Pumpkin Spice Snickerdoodles
Ingredients You’ll Need:
For The Cookie Dough:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 ½ teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, cloves, ginger)
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup vegetable shortening
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup canned pumpkin puree (not pumpkin pie filling)
For The Cinnamon-Sugar Coating:
- ⅓ cup granulated sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon pumpkin pie spice
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus 10-12 minutes to bake each batch. You’ll want to allow a few minutes for cooling before serving. Overall, plan for roughly 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Ingredients:
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats to keep your cookies from sticking and make clean-up easy.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cream of tartar, pumpkin pie spice, and salt. This helps spread the spices evenly throughout the dough.
3. Cream the Butters and Sugars:
In a large bowl, beat the softened butter, vegetable shortening, granulated sugar, and brown sugar with an electric mixer until the mixture is light and fluffy – this usually takes about 3 to 4 minutes.
4. Add Wet Ingredients:
Mix in the egg, vanilla extract, and pumpkin puree to the butter and sugar mixture until everything is fully combined and smooth.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to your wet mixture, mixing on low speed just until you no longer see flour. Don’t overwork the dough or it will become tough.
6. Make the Cinnamon-Sugar Coating:
In a small bowl, stir together granulated sugar, ground cinnamon, and pumpkin pie spice. This will be used to coat the cookie dough balls before baking.
7. Shape and Coat Cookies:
Use a cookie scoop or tablespoon to portion the dough into balls about 1 ½ tablespoons each. Roll each ball generously in the cinnamon-sugar mixture until well coated.
8. Bake:
Place the coated dough balls on your prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are set and the tops crackle but the centers look slightly soft.
9. Cool:
Let the cookies cool on the baking sheet for 5 minutes so they firm up, then transfer to a wire rack to cool completely.
10. Store and Enjoy:
Keep your cookies fresh in an airtight container at room temperature for up to a week. They’re perfect with a cup of coffee or tea, making any afternoon feel cozy and special.
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain canned pumpkin puree, as pumpkin pie filling is already sweetened and spiced. Using pie filling may make the cookies too sweet and affect the texture.
How Should I Store Pumpkin Spice Snickerdoodles?
Store cooled cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies for up to 3 months—just thaw before enjoying.
Can I Make the Dough Ahead of Time?
Absolutely! Chill the dough tightly wrapped in the fridge for up to 24 hours. This helps deepen the flavors and keeps the cookies from spreading too much during baking.
What if I Don’t Have Cream of Tartar?
If you don’t have cream of tartar, you can substitute with an equal amount of baking powder, but the classic snickerdoodle tang and texture might be a little different.