This pumpkin snickerdoodle cookie is the kind of fall baking that feels like a warm blanket. I fell in love with this version during a crisp October afternoon when I wanted something familiar but a little more seasonal than the classic snickerdoodle. The tang from cream of tartar combines with brown sugar and pumpkin puree to make a tender, chewy cookie that keeps eating until the plate is empty. I remember serving a fresh batch to friends at a weekend coffee date and watching everyone go for seconds before the mug was empty.

What makes these cookies special is the balance of textures and flavors. The centers stay soft because of the pumpkin and brown sugar, while the edges develop a gentle chew. The cinnamon sugar coating gives a crackly, aromatic finish that pairs beautifully with a hot cup of coffee or spiced tea. This is one of those recipes I reach for when I want something that feels homemade, not fussy, and reliably crowd pleasing.

Ingredients

• All-purpose flour: Use 2 3/4 cups. I prefer unbleached all-purpose flour for a more rounded flavor. Measure by spooning into the cup and leveling for accuracy.
• Cream of tartar: 2 teaspoons. This is the classic snickerdoodle ingredient that gives a subtle tang and a tender crumb.
• Baking powder: 1 teaspoon. Balances leavening to give just enough lift without creating cakiness.
• Warm spices: 2 teaspoons ground cinnamon, 3/4 teaspoon nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon cloves. Use fresh spices for the brightest flavor.
• Salt: 1/2 teaspoon. Enhances the sweetness and highlights the pumpkin notes.
• Unsalted butter: 1 1/2 cups melted. I melt and cool slightly so it mixes smoothly with the sugars and pumpkin.
• Light brown sugar: 1 cup packed. The molasses in brown sugar keeps the cookies moist and chewy.
• Granulated sugar: 1/2 cup plus 4 tablespoons for rolling. The granulated sugar for the dough adds structure while the rolling sugar gives a crisp, sweet crust.
• Vanilla extract: 1 teaspoon. Adds depth and rounds out the spices.
• Pumpkin puree: 3/4 cup. Use plain canned pumpkin not pumpkin pie filling for true flavor control.
• For rolling: 4 teaspoons ground cinnamon mixed with 4 tablespoons granulated sugar.

Instructions

Combine dry ingredients: Whisk 2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking powder, 2 teaspoons cinnamon, 3/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon cloves and 1/2 teaspoon salt in a medium bowl until evenly blended. The whisk breaks up clumps and distributes the cream of tartar for an even tang in every cookie. Mix wet base: In a large bowl combine 1 1/2 cups melted unsalted butter, 1 cup packed light brown sugar, 1/2 cup granulated sugar and 1 teaspoon vanilla. Whisk until glossy, then add 3/4 cup pumpkin puree and whisk to fully incorporate. The melted butter helps dissolve the sugars and makes the dough easier to chill. Blend together: Add the dry ingredients to the pumpkin mixture and stir with a sturdy spoon or use the paddle attachment on a stand mixer just until the flour is incorporated. Do not overmix because overworking the dough will make the cookies dense. The dough should be soft but firm enough to scoop after chilling. Chill the dough: Cover the bowl tightly with plastic wrap and refrigerate for 3 to 4 hours until firm. Chilling solidifies the butter and lets the flavors meld, which controls spread while keeping the centers tender. Preheat and prepare pans: When ready to bake preheat the oven to 350 degrees Fahrenheit. Line baking sheets with a silicone mat or parchment paper. Combine 4 tablespoons granulated sugar with 4 teaspoons ground cinnamon in a small bowl for rolling. Scoop and roll: Scoop 1 1/2 tablespoon dough balls and roll each in the cinnamon sugar to coat. Place on prepared sheets about 2 inches apart. Press slightly to help them spread evenly. Using a cookie scoop gives uniform cookies for even baking. Bake and finish: Bake 10 to 12 minutes until edges are set and centers look just done. Remove from oven and, if desired, press the edges gently with the back of a spoon or a round cutter for a uniform shape. Cool on the sheet 5 to 10 minutes before transferring to a rack to finish cooling.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to five days. For best texture, place a slice of bread in the container to keep cookies soft overnight. For longer storage freeze baked cookies in a single layer on a tray until firm then transfer to a freezer safe bag for up to three months. Reheat frozen cookies gently for 8 to 10 seconds in a microwave or 5 minutes at 300 degrees Fahrenheit in a warm oven to restore chewiness.

Ingredient Substitutions

If you need a dairy free option use 1 1/2 cups melted dairy free margarine or coconut oil solid but softened for a slightly different texture. For a lower sugar version reduce granulated sugar to 1/3 cup and increase brown sugar slightly to keep moisture. If canned pumpkin is not available substitute with the same volume of mashed roasted butternut squash for a similar texture and flavor, though the final taste will be sweeter and less pumpkin forward.

Serving Suggestions

These are lovely with hot coffee, chai, or apple cider. For a dessert platter pair with candied pecans and a soft cream cheese dip for dipping. Garnish with a light dusting of extra cinnamon sugar before serving for a bakery style presentation. They are excellent at bake sales and pair beautifully with autumnal cheeses for a crowd pleasing spread.

Cultural Background

Snickerdoodles trace back to German immigrant kitchens in America where the tang of cream of tartar became a defining characteristic. Mixing pumpkin into this classic merges American fall harvest traditions with the old world chemistry of the snickerdoodle. The result is a cookie that feels nostalgic yet seasonal and fits easily into fall baking tables across the country.

Seasonal Adaptations

Turn these into a holiday cookie by adding 1 tablespoon finely chopped crystallized ginger and increasing cinnamon to 2 1/2 teaspoons for a bolder spice profile. For spring lighten the spices and add 1 teaspoon lemon zest and reduce pumpkin to 1/4 cup for a bright lift. The base is forgiving allowing small swaps to match whatever season you are celebrating.

Meal Prep Tips

Make dough ahead and portion into 1 1/2 tablespoon balls on a parchment lined tray. Freeze the tray and then transfer the frozen balls to a bag so you can bake fresh cookies whenever you want. Bake frozen dough from the freezer adding one to two minutes to the bake time. This makes hosting and gifting effortless and preserves the fresh baked experience.

There is a simple joy in sharing warm cookies and this version is a firm favorite in my fall rotation. Try making a double batch and freezing half so you always have a little comfort ready in the freezer.