How to Make Soft Pumpkin Spice Snickerdoodles

Let’s be real—fall baking hits different. The moment the air gets crisp and your local grocery store starts pushing pumpkin everything like it’s their job (spoiler: it is), you know it’s time. And if you’re anything like me, you’re not just here for the pumpkin spice lattes. You want the real stuff. The cozy, chewy, cinnamon-sugar-coated goodness that screams autumn. So let’s talk about how to make soft pumpkin spice snickerdoodles—aka the cookie equivalent of a warm hug.

Why Pumpkin Spice Snickerdoodles Deserve a Spot in Your Fall Lineup

Ever bitten into a cookie and thought, “This is what happiness tastes like”? That’s what these snickerdoodles do. They’re soft, pillowy, and packed with pumpkin spice flavor. Plus, they’ve got that classic cinnamon-sugar coating that makes snickerdoodles iconic.

I started making these on a whim one October when I had leftover pumpkin puree and zero self-control. One batch turned into three, and suddenly I was the neighborhood cookie dealer. No regrets.

What Makes Them So Special?

• Pumpkin puree adds moisture and richness.

• Pumpkin pie spice brings the warm, cozy vibes.

• Cream of tartar gives that signature snickerdoodle tang.

• Cinnamon-sugar coating? Non-negotiable.

Honestly, if you’re not coating your cookies in cinnamon sugar, what are you even doing?

Essential Baking Tools (Affiliate Picks)

To make these cookies foolproof, here are five must-have tools you can grab on Amazon (affiliate links):

1. KitchenAid Artisan Stand Mixer – Effortlessly creams butter and sugar to perfection.

2. OXO Stainless Steel Measuring Cups & Spoons – Accurate measurements = consistent results.

3. Nordic Ware Natural Aluminum Baking Sheets – Even heat distribution for golden edges.

4. Silpat Non-Stick Baking Mat – Prevents sticking and ensures easy cleanup.

5. ThermoPro Digital Kitchen Timer – Precision timing so your cookies never overbake.

Ingredients You’ll Need (No Weird Stuff, Promise)

Let’s keep it simple. You probably have most of this in your pantry already. If not, a quick grocery run won’t break the bank.

Dry Ingredients

• 2¾ cups all-purpose flour

• 1½ tsp cream of tartar

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 2 tsp pumpkin pie spice

• 1 tsp ground cinnamon

Wet Ingredients

• 1 cup unsalted butter, softened

• 1¼ cups granulated sugar

• ½ cup packed brown sugar

• ⅓ cup pumpkin puree (not pumpkin pie filling—huge difference)

• 1 large egg

• 2 tsp vanilla extract

Cinnamon-Sugar Coating

• ¼ cup granulated sugar

• 1½ tsp ground cinnamon

FYI: You can tweak the spice levels if you’re feeling bold. Want more cinnamon? Go for it. Feeling nutmeg-y? Toss it in. You’re the boss here.

Step-by-Step: How to Make Soft Pumpkin Spice Snickerdoodles

Okay, let’s get to the good stuff. I’ll walk you through it like we’re baking together in your kitchen—minus the mess and the awkward “where’s your whisk?” moment.

Step 1: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, cream of tartar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. This is your flavor base, so don’t skip the whisking. Clumps are the enemy.

Step 2: Cream the Butter and Sugars

In a large bowl, beat the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. I mean really fluffy. Like, “I could nap in this” fluffy.

Step 3: Add the Pumpkin, Egg, and Vanilla

Mix in the pumpkin puree, egg, and vanilla extract. Your batter might look a little curdled at first—don’t panic. It’ll smooth out once you add the dry ingredients.

Step 4: Combine Wet and Dry

Slowly add the dry mixture to the wet ingredients. Mix until just combined. Don’t overmix unless you enjoy cookies with the texture of hockey pucks. (No shade to hockey fans.)

Step 5: Chill the Dough

Cover the dough and chill it for at least 30 minutes. An hour is better. Overnight? Chef’s kiss. Chilling helps the flavors meld and keeps the cookies from spreading like pancake imposters.

Step 6: Preheat and Prep

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. No parchment? Use silicone mats or lightly grease the pans. Just don’t go rogue and skip this step.

Step 7: Roll and Coat

Scoop tablespoon-sized balls of dough, roll them into smooth spheres, and coat them generously in the cinnamon-sugar mix. Like, really coat them. No half-hearted dusting allowed.

Step 8: Bake

Bake for 10–12 minutes. The edges should be set, but the centers will look slightly underbaked. That’s the secret to soft cookies. Trust the process.

Step 9: Cool and Devour

Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. Or, you know, eat one immediately and risk burning your tongue. Been there. Worth it.

Tips for Perfect Pumpkin Spice Snickerdoodles

Want to level up your cookie game? I’ve got you.

Use Room Temp Ingredients

Cold butter = sad cookies. Room temp butter and egg make everything mix better and bake evenly.

Don’t Skip the Chill

I know, waiting is hard. But chilling the dough keeps your cookies thick and chewy. No one wants a flat, crispy snickerdoodle. That’s just a cinnamon cracker.

Adjust the Spice

Love spice? Add a pinch of cloves or extra nutmeg. Hate spice? Dial it down. These cookies are flexible, like your favorite yoga instructor.

Freeze for Later

You can freeze the dough balls (uncoated) and bake them straight from the freezer. Just add an extra minute or two to the bake time. Boom—instant fall magic whenever you want.

Common Mistakes (And How to Avoid Them)

Let’s prevent cookie disasters, shall we?

• Using pumpkin pie filling instead of puree: Rookie move. Pie filling has sugar and spices already, which throws off the recipe.

• Skipping cream of tartar: That tangy snickerdoodle flavor? Yeah, that’s the cream of tartar doing its thing.

• Overbaking: If they look fully baked in the oven, they’re probably overdone. Pull them out when the centers still look soft.

• Not chilling the dough: I’ll say it louder for the people in the back—chill your dough!

Why These Cookies Are Fall’s MVP

Let’s be honest—pumpkin spice snickerdoodles are the cookie equivalent of a PSL, but better. They’re not just trendy. They’re actually good. Like, “hide them from your roommates” good.

They’re Soft and Chewy

No dry, crumbly nonsense here. These cookies stay soft for days. (Assuming they last that long.)

They’re Packed with Flavor

Pumpkin, cinnamon, nutmeg, sugar—basically fall in cookie form. You get warm spices without the overpowering clove punch some recipes throw at you. IMO, balance is key.

They’re Easy to Make

No fancy equipment. No weird ingredients. Just mix, chill, roll, bake, and eat. Even your cousin who thinks baking means microwaving a mug cake can handle this.

Fun Variations to Try

Feeling adventurous? Try these twists:

• Stuff them with cream cheese: Mix cream cheese with powdered sugar, freeze dollops, and wrap dough around them. Instant cheesecake vibes.

• Add white chocolate chips: Sweet and creamy meets spicy and chewy. Yes, please.

• Make them gluten-free: Use a 1:1 gluten-free flour blend. They’ll still be soft and delicious.

• Turn them into ice cream sandwiches: Pumpkin spice snickerdoodle + vanilla ice cream = fall dessert royalty.

Ever tried a cookie variation that made you question reality? These might do that.

Final Thoughts: Bake Them Already

So, are you convinced yet? These soft pumpkin spice snickerdoodles are everything you want in a fall treat—easy, flavorful, and dangerously addictive. They’re perfect for cozy nights, bake sales, or just stress-eating after a long day. No judgment.

If you’ve got pumpkin puree sitting in your fridge and a craving for something sweet, this is your sign. Bake the cookies. Eat the cookies. Maybe share the cookies (or not—your call).

And hey, if you post them on Instagram, tag me. I want to see those golden, cinnamon-sugar-coated beauties in all their glory. 🍪✨

Happy baking!