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Golden pumpkin snickerdoodle cookies shaped into crispy cones arranged on striped kitchen towel, showcasing fall spiced cookie technique

The Ultimate Guide to Perfect Pumpkin Snickerdoodle Cookies: A Fall Baking Essential

Soft, chewy pumpkin snickerdoodle cookies spiced with warm autumn flavors and rolled in a cinnamon-pumpkin sugar blend. A cozy fall favorite with the perfect crackled top.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

  • ½ cup salted butter softened
  • ½ cup margarine softened
  • 1 ¼ cup granulated sugar
  • 1 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
  • ¼ cup granulated sugar for coating
  • 1 heaping tsp pumpkin pie spice for coating

Method
 

  1. Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
  2. Cream together butter, margarine, and sugar until fluffy (2–3 minutes).
  3. Scrape bowl and add egg, pumpkin puree, corn syrup, and vanilla; mix until combined.
  4. Add flour, baking soda, and salt; mix just until dough comes together.
  5. In a small bowl, combine coating sugar and pumpkin pie spice.
  6. Portion dough into 2½ tbsp-sized balls and roll in sugar-spice mix.
  7. Place on baking sheets 2 inches apart; bake 11–13 minutes until edges are golden and centers are soft.
  8. Cool on baking sheet for 5 minutes, then transfer to wire rack to finish cooling.

Notes

Chilling dough for 30 minutes helps with shape and texture. Store baked cookies in airtight containers or freeze for later use.