If fall had a cookie mascot, it would be these Pumpkin Snickerdoodles. Think soft, chewy centers with crisp edges, rolled in cinnamon sugar with a hint of pumpkin spice. They’re comforting, cozy, and just the right amount of festive.

What I love most about this recipe is how it takes a classic cinnamon sugar cookie and gives it a seasonal makeover. With just a touch of pumpkin puree, warm spices, and that irresistible sugary coating, these cookies are the kind that disappear from the plate before they’ve even cooled.

Whether you’re baking with the kids, bringing treats to the office, or simply wanting a sweet snack to pair with your coffee, this fall baking recipe will become a go-to favorite. And since the dough comes together in minutes, you’ll be pulling warm, golden cookies from the oven in less than half an hour.

Why You’ll Love These Pumpkin Snickerdoodles

Chewy & soft: The perfect texture for a snickerdoodle.
Seasonally spiced: Pumpkin puree + pumpkin pie spice = fall magic.
Quick & easy: From start to finish in under 30 minutes.
Crowd-pleasing: Who can resist cinnamon sugar cookies?

Ingredients

½ cup salted butter, softened
½ cup margarine, softened
1 ¼ cups sugar
1 large egg
2 tbsp pumpkin puree
2 tbsp light corn syrup
1 tsp vanilla extract
2 ½ cups all-purpose flour
½ tsp baking soda
½ tsp salt

Pumpkin Spice-Sugar Coating:

¼ cup sugar
1 heaping tsp pumpkin pie spice

Step-by-Step Instructions

Preheat oven. Set to 350°F. Line baking sheets with parchment or silicone mats.
Cream butter & sugar. Beat softened butter, margarine, and sugar until light and fluffy.
Mix wet ingredients. Add egg, pumpkin puree, corn syrup, and vanilla. Blend until smooth.
Add dry ingredients. Stir in flour, baking soda, and salt. Mix until dough comes together.
Form cookies. Scoop 2 ½ tablespoons of dough, roll into balls.
Coat in sugar. Roll each dough ball in pumpkin spice-sugar mixture.
Bake. Place on baking sheet with space between. Bake 11–13 minutes, until edges are set and centers are soft.
Cool. Let rest 5 minutes on pan, then transfer to wire rack.

Tips for Perfect Chewy Pumpkin Cookies

Don’t overbake—these cookies should stay soft in the center. They’ll firm up as they cool.
Want extra pumpkin spice flavor? Add an extra pinch to the dough itself.
For uniform cookies, use a cookie scoop—it keeps baking even.
If your dough feels sticky, chill it for 20 minutes before rolling.
Love a thicker cookie? Bake for 10 minutes, then let finish setting on the pan.

My Snickerdoodle Story

Snickerdoodles were one of the first cookies I ever baked on my own. I loved rolling the dough in cinnamon sugar—it felt like the fun part before the oven did its magic. When I created this pumpkin version, my kids couldn’t believe cookies could taste this much like fall. They now request them for every movie night from October straight through December.

Last year, I brought a batch of these chewy pumpkin cookies to a friend’s fall potluck. I set them on the dessert table, and within fifteen minutes they were gone—faster than the pumpkin pie! That’s when I knew they were a keeper.

What to Serve with Pumpkin Snickerdoodles

These cookies are delightful on their own, but they pair beautifully with:

A hot mug of chai or spiced latte.
A scoop of vanilla ice cream for a quick dessert sandwich.
Warm apple cider for the ultimate cozy treat.
A holiday cookie tray alongside gingerbread and sugar cookies.

They’re versatile, which makes them perfect for everyday baking and for festive gatherings.

How to Store Pumpkin Snickerdoodles

Room temp: Keep in an airtight container for up to 4 days.
Fridge: Store up to a week (though they may dry out slightly).
Freezer: Freeze baked cookies for up to 2 months, or freeze unbaked dough balls and bake fresh when needed.

Pro tip: To keep cookies soft, store them in a container with a slice of bread—the bread absorbs moisture so your cookies stay perfect.

FAQs About Pumpkin Snickerdoodles

Can I use all butter instead of butter + margarine?

Yes, though the mix helps with texture. All butter will work just fine.

Can I skip the corn syrup?

You can, but it helps keep the cookies chewy. Honey or maple syrup can work as a substitute.

Do these taste very pumpkin-y?

The pumpkin flavor is subtle—it adds moisture and a gentle sweetness. The spices carry most of the flavor.

Can I double the recipe?

Absolutely. These cookies freeze well, so doubling is a great idea.

A Sweet Ending

These Pumpkin Snickerdoodles are everything we love about fall wrapped up in a chewy cookie. They’re cozy, spiced, and just the right amount of sweet. Whether you bake them for family nights, fall parties, or a little midweek pick-me-up, they’ll quickly become a seasonal favorite.

So go ahead—preheat that oven, roll your dough in cinnamon sugar, and let your kitchen smell like autumn bliss.

Discover more delicious recipes by following me on Facebook and Pinterest.