Pumpkin season comes with a lot of hype doesn’t it? Everything comes in a pumpkin variety. Pumpkin bread, pumpkin muffins, pumpkin lattes, but let’s talk about the real underdog here—snickerdoodles.

These chewy pumpkin snickerdoodle cookies have the same cozy spices as our fall favorites, but with a soft, chewy cookie texture and a hint of pumpkin that makes them feel a little like fall’s best kept secret. Think of them as the pumpkin muffin’s slightly more sophisticated cousin—rolled in cinnamon-sugar, crackled, crunchy, and just sweet enough. Divine.

Why You’ll Love These Cookies SO MUCH

These cookies are kind of a mash-up of fall favorites—snickerdoodles and pumpkin spice. They’re chewy in the middle with the most perfect crackle on top. They’re packed with flavor from the pumpkin pie spice and cinnamon. And, they’re rolled in a cinnamon sugar mix for that classic snickerdoodle sparkle (and crunch). They’re super-duper easy to whip up, and are, of course, fun to make. Basically, if fall had its signature cookie, this would be it (no questions asked).

Ingredient Notes

• Pumpkin puree. Make sure to use pumpkin puree, not pumpkin pie filling.
• Cream of tartar. Essential for any “real” snickerdoodle cookie. It gives the cookie that signature tang and texture.
• White and brown sugar. The white sugar is for crispness and the brown sugar is for moisture and chew. You can use either light or dark brown sugar, but I usually opt for dark brown for the extra chewiness factor (very technical baking term here, haha).
• Pumpkin pie spice and cinnamon. The combination of both makes these flavorful and feel extra fall-y.

Step-by-Step Instructions

1. Preheat your oven to 350°F and line three baking sheets with parchment paper.
2. In a large bowl, cream the butter, sugar, and brown sugar with an electric mixer for about 2 minutes on medium speed, until light and fluffy.
3. Mix in the egg yolk, vanilla, and pumpkin puree until smooth.
4. In a separate bowl, whisk together flour, baking soda, cream of tartar, pumpkin pie spice, cinnamon, and salt.
5. Stir the dry ingredients into the wet with a wooden spoon or spatula until just combined.
6. Using a 2 tablespoon scoop, roll dough into balls and coat generously in cinnamon sugar.
7. Place the dough balls on the baking sheets 2 inches apart. Bake for 9–10 minutes, rotating the pan halfway through. The cookies will puff and crackle on top—don’t overbake these guys or they’ll dry out.
8. Let them sit on the baking sheet for a few minutes until sturdy, then transfer them to a wire rack.

Recipe Tips & Notes

• Don’t skip the cream of tartar—it’s what makes these true snickerdoodles.
• Roll the dough generously in cinnamon sugar; the coating is what gives that sparkle-crunch.
• These cookies don’t spread much, so you can flatten the dough balls slightly with your palm if you want a wider cookie.
• Store in an airtight container for up to 5 days or freeze for up to 3 months.

Storage & Freezing Recommendations

• Store baked and cooled cookies in an airtight container 3–5 days.
• Freeze baked cookies in an airtight container or Ziplock bag for up to 3 months. Thaw at room temperature before enjoying again.
• Freeze the dough balls (pre-rolled in cinnamon sugar) and bake straight from the freezer, adding 1–2 minutes to the bake time.

I’ve made a lot of pumpkin recipes over the years (quite frankly, I’ll never stop!), but these chewy pumpkin snickerdoodles are one we love most. The cookies are familiar yet different, cozy but unexpected. Basically, they’re the cookie equivalent of finding your favorite soft and cozy sweater—once you have it, you can’t imagine the season without it.