Forget the usual cookie lineup for a sec.
Yeah, sugar cookies and gingerbread are cute… but once you meet these pumpkin snickerdoodles? It’s over.
They’re soft.
They’re chewy.
They’re wrapped in spiced sugar magic.
And they taste like someone bottled fall and turned it into a cookie.
This is the kind of dessert that makes people say, “Wait, what are these?!” and then go back for seconds.
So What Makes Them That Good?
It’s all about the balance.
A little pumpkin. A whole lotta spice. That signature chewy bite.
Holiday vibes, but make it flexible
Yes, they’re perfect for fall and Christmas
But also? They’re kinda too good not to bake all year
Cozy spice overload (in the best way)
Cinnamon, cardamom, nutmeg, ginger, even a tiny whisper of black pepper
It’s warm and a little unexpected—like a chai latte in cookie form
Chewy, not cakey
Pumpkin purée adds softness without turning them into muffins
The inside stays tender even the next day (if they last that long)
Easy ingredients
You probably have most of this stuff already—no weird steps, no fancy equipment
Tips to Nail the Texture Every Time
A few little moves make a big difference here. Trust.
- Drain your pumpkin
Lay it on a paper towel or cheesecloth and let the extra water go bye-bye
Too wet = sad soggy cookies - Chill the dough
This helps them stay puffy, not pancake-y
At least 30 mins in the fridge. Longer is fine too - Roll generously
That spiced sugar crust is what makes a snickerdoodle, well, a snickerdoodle - Watch your bake time
Look for puffy with light cracks on top
Don’t wait for browning—they’ll be overdone
Want to Switch It Up?
Once you’ve made the classic version, you have to try one of these twists.
- Chocolate drizzle
Cool the cookies, then zigzag dark or white chocolate on top. Instant upgrade - Add some crunch
A handful of chopped pecans or walnuts in the dough = texture heaven - Maple moment
Sub a little maple syrup for sugar in the dough for that deep, caramel-y sweetness - Gluten-free version
Just use a 1:1 gluten-free baking blend. They still come out chewy and delish
What to Serve With Them
These cookies don’t need much help, but a little pairing goes a long way.
- Hot drinks
Chai tea, spiced apple cider, pumpkin spice latte (yes, double pumpkin is allowed) - Make cookie sandwiches
Scoop vanilla, cinnamon, or caramel ice cream between two cookies = holiday magic - On a cookie platter
Throw them in with gingerbread, peppermint bark, or classic chocolate chip for a festive mix
How to Store (and Gift!) Like a Pro
Wanna make them ahead or turn them into sweet little gifts? Here’s how.
- Room temp life
Airtight container, they’re good for up to 5 days. Still chewy. Still perfect - Freeze the dough
Roll dough balls, freeze on a tray, then bag them up
When you’re ready to bake, just thaw a bit and pop ‘em in the oven - Gift them cute
Stack a few in a tin or clear bag, tie it with ribbon, and boom, instant homemade holiday gift
These spiced pumpkin snickerdoodles are more than cookies.
They’re a little hug in dessert form.
They’re the smell that makes people ask, “What are you baking?”
They’re the thing your friends will beg you to make again next year… and the next… and the next.
Spiced Pumpkin Snickerdoodle Cookies
Ingredients
For the Cookies:
- ⅓ cup pumpkin puree not pumpkin pie filling
- ½ cup (1 stick) unsalted butter, melted
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon freshly ground black pepper
For the Spiced Sugar Coating:
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- ⅛ teaspoon ground nutmeg
- Pinch of salt
Instructions
Prepare the Pumpkin Puree:
- Place the pumpkin puree on a thick paper towel or piece of cheesecloth.
- Wrap the towel around the pumpkin puree and gently squeeze over a bowl to remove excess moisture until you have ¼ cup of strained puree. This ensures the cookies remain chewy and not overly puffy.
Mix the Wet Ingredients:
- In a large bowl, combine the melted butter, strained pumpkin puree, granulated sugar, brown sugar, and vanilla extract. Stir until the mixture is smooth and well blended.
Combine the Dry Ingredients:
- In another bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, ginger, cardamom, nutmeg, and black pepper.
Form the Dough:
- Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until a soft dough forms with no visible streaks of flour.
- Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for at least 30 minutes, up to 1 day.
Make the Spiced Sugar Coating:
- In a small bowl, combine the granulated sugar, cinnamon, ginger, cardamom, nutmeg, and a pinch of salt. Set aside.
Preheat and Prepare:
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper.
Shape the Cookies:
- Use a 1-ounce cookie scoop (about 2 tablespoons) to portion the dough. Roll each portion into a smooth ball with your hands.
- Roll each dough ball in the spiced sugar coating, ensuring it is evenly covered.
- Place the coated dough balls 2 inches apart on the prepared baking sheets.
Bake:
- Bake for 11 to 13 minutes until the cookies puff up, develop light cracks on top, and are set around the edges but remain soft in the center.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Using pumpkin puree instead of eggs keeps the cookies chewy rather than cakey.
- The cream of tartar is essential for that classic snickerdoodle tang, so do not skip it.
- Make sure to properly strain the pumpkin puree to prevent the cookies from becoming too soft.
- For a festive touch, you can drizzle melted white chocolate over the cooled cookies.
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.