Homemade Pumpkin Snickerdoodles

Soft, chewy, and rolled in cinnamon sugar, these pumpkin snickerdoodles taste like a cozy fall afternoon.

They’re easy to whip up, kid-approved, and perfect for school snacks or late-night treats.

If you know me, you know I can’t resist using pumpkin puree in everything as soon as the weather gets chilly.

And one of my fave things to make are pumpkin snickerdoodles.

I like to toss a few in the girls’ lunches and they come home asking if there’s more.

The dough is super easy to make with just one bowl, and no chilling or fancy mixing tricks.

You just beat the butter and sugar, add the pumpkin and a splash of vanilla, then the dry stuff.

Roll it in cinnamon sugar and bake until the tops crack a little.

I usually bake a double batch because they disappear fast, especially when my husband grabs a few for work snacks too.

Ingredients for Pumpkin Snickerdoodles

These pumpkin snickerdoodles are made with all the cozy stuff you probably already have in your pantry.

Here’s everything you need:

• Butter – makes them rich and soft, like real bakery cookies
• Egg – just the yolk
• Sugar – sweetens things up and helps those golden edges form
• Brown sugar – gives that chewy texture and a tiny bit of caramel flavor
• Pumpkin puree – adds moisture and that perfect fall flavor
• Vanilla extract – ties all the spices together and makes the kitchen smell amazing
• Flour – the base that keeps everything soft and puffy
• Baking soda and baking powder – give the cookies their lift and light texture
• Salt – just enough to balance all the sweetness
• Cinnamon, nutmeg, and cloves – warm fall spices that make them taste like pumpkin pie
• Cinnamon sugar mix – for rolling the dough before baking so the tops get that pretty crackle and sweet crunch

How to Make Pumpkin Snickerdoodles

1. Cream the Butter and Sugars

Start by mixing the butter, sugar, and brown sugar until it looks light and fluffy.

I just use my hand mixer because it’s faster, and honestly, I don’t feel like hauling out the big one most days.

2. Add the Pumpkin, Egg, and Vanilla

Scoop in the pumpkin puree, add the yolk, and a splash of vanilla.

It’ll look a little curdled at first, but that’s fine, it comes together once you mix in the dry ingredients.

I usually scrape down the sides once so nothing sticks.

3. Mix the Dry Ingredients

In another bowl, stir together the flour, baking soda, baking powder, salt, and all the spices.

You can use a fork instead of dirtying a whisk.

4. Combine Everything

Pour the dry stuff into the wet and mix until it’s all blended.

The dough should be soft but not sticky, kind of like playdough that’s been left out for a few minutes.

If it feels too sticky, add a spoon of flour.

5. Roll in Cinnamon Sugar

Mix a bit of sugar and cinnamon in a small bowl, then roll each cookie dough ball around until it’s coated.

I always let the kids help with this part, though half the sugar ends up on the counter.

It’s worth it though, they look so pretty after baking.

6. Bake the Cookies

Line a baking sheet and pop them in the oven until the tops look set and slightly cracked.

My oven takes about 11 minutes, but every one’s a bit different.

Let them sit a few minutes before moving them so they don’t fall apart.

7. Cool and Store

Move the cookies to a rack and try not to eat them all warm.

They stay soft for days if you keep them in a container, which makes them perfect for packing into school lunches.

Cozy, Sweet, and Totally Worth It

These pumpkin snickerdoodles are one of those cookies that somehow taste even better the next day.

They’re soft, sweet, and just cozy enough to make you forget how many you’ve already eaten.

I pack them in the girls’ lunches or bring a few with my coffee when I’m running errands.

They’re easy, they smell amazing, and honestly, they just make the week a little nicer.