So, You Want Pumpkin Snickerdoodles? Let Me Tell You…

You know those days when you just need something warm and cozy, but you also want to make the whole house smell like autumn? That’s basically why I started making these Pumpkin Snickerdoodle Cookies Warm Spice version. The first time I baked them, it was raining outside, I had half a can of pumpkin leftover (story of my life), and, honestly, I wanted an excuse to hover by the oven for an hour. Oh, and for some reason, the cat absolutely loses its mind when I open the cinnamon — no idea why.

Why You'll Love This (At Least, I Do!)

I make these whenever the weather gets that crispy edge and my family starts dropping hints about 'something cinnamony.' My little brother actually tries to hide the last cookie in the microwave (rookie move—like I wouldn’t check there). These cookies are just the right blend of soft and chewy, with a bit of pumpkin flavor—not like those cookies that taste like a scented candle. And the warm spice sugar coating! I used to mess it up (too much nutmeg once, tasted like soap), but now it’s spot on. If you like snickerdoodles but want them even more fall-ish, this one’s for you.

What You'll Need (and What I Use When I'm Lazy)

2 and ¾ cups all-purpose flour (I’ve used half whole-wheat in a pinch, but they get a bit denser—your call)
½ teaspoon baking soda
½ teaspoon cream of tartar (my grandma swears by this—if you don’t have it, just use a little more baking soda. No one will call the cookie police, promise)
½ teaspoon salt
1 and ½ teaspoons ground cinnamon (I sometimes bump this up, especially when I’m feeling wild)
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon allspice (skip it if you don’t have it—I’ve done that plenty)
1 cup unsalted butter, softened (margarine works if you must, but the flavor isn’t quite as cozy)
1 cup granulated sugar
½ cup packed brown sugar
¾ cup canned pumpkin puree (not the pie filling, just pure pumpkin—Libby’s is classic, but whatever’s on sale works. I once used homemade pumpkin… got watery, but still tasty)
1 large egg
2 teaspoons vanilla extract
For the sugar coating: ¼ cup granulated sugar, 1 teaspoon cinnamon, pinch nutmeg (mix together in a bowl)

How To Make 'Em (With Some Tangents)

Preheat your oven to 350°F (175°C). Line baking sheets with parchment. Or don’t—sometimes I just grease ’em if I can’t find parchment. It’s fine.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and all those warm spices. I once forgot the salt—don’t recommend that. The cookies tasted flat.
In a bigger bowl, cream together the butter, granulated sugar, and brown sugar until it’s fluffy and almost looks whipped. I use an old hand mixer, but a stand mixer is quicker. (If you’re mixing by hand, maybe stretch first. It’s a workout.)
Add in the pumpkin, egg, and vanilla to the butter mixture. It’ll look a bit odd at this stage—kind of curdled. That’s normal! I used to panic. Don’t.
Gradually add the dry ingredients to the wet, mixing just until combined. Seriously, don’t overmix or you’ll get tough cookies. This is where I sneak a taste. (Raw egg, though, so… you know, at your own risk.)
Chill the dough for at least 30 minutes. I once skipped this when I was in a hurry, and the cookies spread into puddles. Still tasty, but not exactly Instagram material.
Scoop the dough (about a heaping tablespoon) and roll it into balls—mine are never perfectly round. Roll each in the sugar-spice coating and plop them on the sheet. Leave some space; they spread.
Bake for 10–13 minutes. The edges should look set but the centers still soft. Don’t overbake! They firm up as they cool. I once forgot a batch and, well… let’s just say extra crunchy isn’t my jam.
Let ‘em cool on the baking sheet for five minutes, then transfer to a rack. Or just eat them warm and risk burning your tongue—I do, every single time.

Notes Form My Kitchen (AKA Oops, My Bad)

If your dough is super sticky, chill it longer. I used to try adding more flour, but then the cookies got cakey. Just be patient.
I think they taste even better the next day. Something magical happens with the spices—if you can actually keep them around that long.
Fresh nutmeg is awesome if you have it. I only bother grating it like twice a year, though.

If You Want to Switch Things Up… Or Not

Add a handful of white chocolate chips. Tried it once—was surprisingly good!
Chopped pecans or walnuts bring a nice crunch if you’re into that. My cousin isn’t, so I usually skip it for family gatherings.
One time I tried stuffing them with caramel. Seemed brilliant but, uh, caramel escaped everywhere and made a mess. Maybe don’t bother unless you’re braver than me.

Gear I Use (And What To Do If You Don't Have It)

Hand mixer or stand mixer: Makes life easier, but I’ve mixed the dough by hand with a sturdy wooden spoon when my mixer was on the fritz.
Baking sheets: I use two so I can keep things moving, but you can totally reuse one—just let it cool between batches or your cookies will spread weird.
Parchment paper: If you run out, just grease the sheet. Or use a silicone mat if you’ve got one—I found mine at Bigger Bolder Baking and it was a game-changer.

Pumpkin Snickerdoodle Cookies Warm Spice

Storing These (But, Who Are We Kidding?)

Store in an airtight container at room temp. They’re supposed to last up to 4 days, but in my house, they rarely make it past 24 hours. If you do have leftovers, a quick zap in the microwave brings back that fresh-baked feel.

How We Serve 'Em (Feel Free To Copy Us)

I love these with a mug of chai, but my mom dunks them in cold milk (classic). Sometimes we plate them up with a scoop of vanilla ice cream for dessert. Oh, and for Halloween, I once made tiny pumpkin faces on top with a toothpick—adorable, but honestly, a bit much.

If I Could Give Only One Tip…

Resist the urge to skip the chilling step. I rushed it once (okay, twice), and the cookies spread like pancakes. Actually, letting the dough rest overnight makes the flavors even better, but who can wait?

FAQ: Real Questions & Honest Answers

Can I use fresh pumpkin instead of canned? Sure, but it can be a bit watery. Maybe drain it first. I tried once and the cookies were a bit… floppy.
What if I don’t have cream of tartar? No biggie. Just use a pinch more baking soda. I’ve done it, and nobody complained.
Can I freeze the dough? Oh absolutely! Roll into balls and freeze on a tray, then stash in a baggie. Bake straight from frozen; just add a minute or two to the bake time.
Do I have to use all those spices? Nah, just cinnamon is fine. But, the more the merrier, I say.
How do I know when they're done? Edges just set, centers soft. And if they look a little puffy, that’s perfect. Don’t expect them to brown much.

If you want more autumn baking ideas, check out this post by Sally’s Baking Addiction—she’s basically the queen of cookies. And if you’re feeling ambitious, here’s a pumpkin bread recipe I swear by when I run out of cookie energy.

Anyway, if you try these, let me know how they come out—or if your cat also goes bananas over cinnamon. Happy baking!

Pumpkin Snickerdoodle Cookies Warm Spice