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Best Spiced Pumpkin Snickerdoodle Cookies (Easy Recipe)

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These spiced pumpkin snickerdoodle cookies have crispy edges with a soft, chewy center, bold spice flavor, and a classic cinnamon-sugar coating. They’re easy to make with simple ingredients and perfect for fall gatherings.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup pumpkin puree (blotted)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • Pinch of ground nutmeg (optional, for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
  2. Blot the pumpkin puree: Spread the 1/2 cup of pumpkin puree on a plate lined with a paper towel. Place another paper towel on top and press gently to absorb excess moisture. Let it sit while you prepare the rest.
  3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy—about 3 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the wet ingredients: Beat in the blotted pumpkin puree, egg, and vanilla extract until fully combined. The mixture might look slightly curdled—that’s normal.
  5. Whisk the dry ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  6. Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Stop as soon as the flour disappears. Use a rubber spatula to scrape the bottom and fold in any stray bits of flour.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. Prepare the cinnamon-sugar coating: In a small bowl, whisk together the 1/4 cup granulated sugar, 1 tablespoon cinnamon, and a pinch of nutmeg if using.
  9. Shape the cookies: Using a 1.5-tablespoon cookie scoop, portion out the chilled dough. Roll each portion into a smooth ball between your palms. Then roll each ball generously in the cinnamon-sugar mixture until fully coated. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake: Bake for 10-12 minutes, rotating the pans halfway through. The cookies should look puffed and slightly cracked on top, with the edges just beginning to turn golden. They will look underdone in the center—that’s exactly what you want.
  11. Cool on the baking sheet: Let the cookies rest on the baking sheet for 5 minutes. Then transfer them to a wire cooling rack to cool completely.

Notes

Don’t skip blotting the pumpkin puree—it removes excess moisture and prevents soggy, cakey cookies. Chilling the dough for at least 30 minutes is non-negotiable to prevent spreading and enhance flavor. Watch the bake time closely; overbaking by even a minute can dry them out. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Keywords: pumpkin snickerdoodle cookies, spiced pumpkin cookies, fall cookies, easy pumpkin cookie recipe, snickerdoodle recipe

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