Today I had a perfect sign that fall is here: pumpkin snickerdoodles. The idea felt like an instant win—warm, spiced cookies that welcome the season and pair perfectly with sweater weather.
It turns out this combination isn’t original—many home bakers have already discovered it—but that only makes me feel better. There’s comfort in knowing others crave the same cozy, cinnamony cookies when the temperatures drop and sundresses are swapped for layers.
These aren’t classic snickerdoodles in the strictest sense, since they don’t use cream of tartar. Think of them as pumpkin-spiced cookies rolled in cinnamon-sugar—simple, soft, and warmly flavored.
Pumpkin Snickerdoodles
Makes about 2 dozen
Inspired by a recipe from The Seattle Times
For the cookies:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon ground nutmeg
- 1/2 cup browned butter
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 can (about 1/2 cup) pumpkin puree
- 1 large egg
- 1/2 teaspoon vanilla extract
For the topping:
- 1/4 cup granulated sugar mixed with 2 tablespoons ground cinnamon for rolling
- Powdered sugar for dusting
Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg in a small bowl. In a separate bowl, cream together the browned butter, brown sugar, granulated sugar, pumpkin puree, egg, and vanilla until smooth. Fold the dry ingredients into the pumpkin mixture until fully incorporated. Chill the dough in the refrigerator for at least 30 minutes; a slightly cold dough is much easier to roll.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Using a cookie scoop or spoon, portion the dough into balls. Roll each ball in the cinnamon-sugar mixture until evenly coated and place on the prepared sheet, spacing them about 2 inches apart.
Bake for 12–15 minutes, until the cookies are set and the bottoms are lightly browned. Allow the cookies to cool completely on a wire rack, then dust with powdered sugar before serving.
