Chef Sarah Mitchell - Pastry Specialist and Fall Baking Expert
👨‍🍳 Certified Pastry Chef

Recipe by Mitchell

🎓 Culinary Institute of America Graduate ⏰ 15+ Years Professional Baking Experience 🍽️ Published Author of Seasonal Dessert Cookbook

❤️ My Recipe Story

"I developed this recipe after my daughter requested both pumpkin cookies and snickerdoodles for her fall birthday party. Instead of choosing between them, I combined the two and created what's now become our family's most-requested autumn treat. The cream cheese glaze was inspired by my grandmother's famous pumpkin bars, bringing together three generations of baking traditions in one perfect cookie."

As a pastry chef specializing in seasonal desserts, I've spent over a decade perfecting fall baking recipes. My philosophy centers on using real, quality ingredients like pure pumpkin puree and fresh spices to create treats that taste as good as they smell. I believe the best recipes are those that become family traditions.

View All Mitchell's Recipes →
Golden brown pumpkin snickerdoodle cookies on a gray ceramic plate, showing soft textured surface with cinnamon sugar coating and white cream cheese glaze drizzled on top, with one cookie broken open to reveal moist interior

Why These Pumpkin Snickerdoodles Are Special

Traditional snickerdoodles get their signature tangy flavor from cream of tartar, which reacts with baking soda to create that distinctive taste and chewy texture. Adding pumpkin puree to this classic formula creates cookies that stay incredibly soft for days while infusing them with subtle autumn flavor. The pumpkin doesn't overpower the cinnamon sugar coating but rather enhances it, creating a more complex and satisfying cookie.

The key to perfect texture lies in not overbaking these cookies. They should look slightly underdone in the center when you remove them from the oven, as they'll continue cooking on the hot baking sheet. This technique ensures you get that coveted soft center with just enough structure around the edges. The cream cheese glaze adds richness and a beautiful presentation that makes these cookies feel extra special.

💡 Professional Tip

For the softest cookies, measure your flour by spooning it into the measuring cup and leveling off rather than scooping directly from the bag, which can pack too much flour into your dough and result in drier cookies.

Frequently Asked Questions

Absolutely! The cookie dough can be prepared, rolled into balls, coated in cinnamon sugar, and frozen for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to the baking time. Baked cookies stay fresh in an airtight container for up to 5 days at room temperature, though they're best within the first 3 days. Add the glaze just before serving if making ahead.

While you can use fresh pumpkin, canned pumpkin puree is actually preferable for baking because it has a more consistent moisture content and texture. If using fresh pumpkin, roast it until very soft, puree until completely smooth, and strain through cheesecloth to remove excess moisture. The consistency should match thick canned pumpkin puree, not watery pumpkin pie filling.

Excessive spreading usually happens when the butter is too warm or the dough is too soft. Make sure your butter is softened but still cool to the touch, not melted or greasy. If your dough feels soft or sticky, refrigerate it for 30 minutes before rolling into balls. Also ensure your baking sheets aren't hot from a previous batch, as this can cause immediate spreading.

Cream of tartar is essential for authentic snickerdoodle flavor and texture. If you don't have it, you can substitute with 2 teaspoons of lemon juice or white vinegar mixed into the wet ingredients, though the flavor will be slightly different. However, cream of tartar is inexpensive and lasts for years in your pantry, so it's worth purchasing for future baking.

These cookies are done when the edges are set and lightly golden but the centers still look soft and slightly puffy. They should not be browned all over. Touch the edge gently - it should feel firm but the center should still look moist. They'll appear underbaked but will firm up as they cool. If you wait until they look completely done, they'll be overbaked and dry.

These cookies pair beautifully with hot apple cider, chai lattes, or coffee. For a dessert spread, serve alongside caramel apple slices, vanilla ice cream, or warm spiced milk. They're also perfect for fall gatherings with hot chocolate, making them ideal for Halloween parties, Thanksgiving dessert tables, or autumn afternoon snacks.

Yes! For smaller cookies, use 1 tablespoon of dough and bake for 9-10 minutes. For larger cookies, use 2 tablespoons of dough and bake for 13-15 minutes. Just adjust spacing on the baking sheet accordingly and watch them carefully, as baking times can vary. The visual cues for doneness remain the same regardless of size.

Store cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent the glaze from sticking. For longer storage, freeze unglazed cookies in a freezer-safe container for up to 3 months. Thaw at room temperature and add fresh glaze before serving. The glaze can be made fresh in just 5 minutes.

Recipe Troubleshooting Guide

✅

Cookies Are Too Flat

Problem: Your cookies spread too much during baking and end up thin and crispy instead of thick and soft.

Solution: This happens when the dough is too warm or doesn't have enough flour. Chill the dough for 30 minutes before baking, ensure you're measuring flour correctly by spooning and leveling, and verify your butter was softened but not melted. Also check that your baking soda is fresh and hasn't expired.

✅

Cookies Are Too Dry or Crumbly

Problem: The finished cookies have a dry texture and fall apart easily instead of being soft and chewy.

Solution: Overbaking is the most common cause. Remove cookies when centers still look slightly underdone. Also ensure you're not using too much flour - spoon flour into measuring cups rather than scooping. Check that your pumpkin puree is thick, not watery, and consider adding an extra tablespoon if the puree seems particularly thick.

✅

Glaze Is Too Thick or Too Thin

Problem: The cream cheese glaze won't drizzle properly or runs right off the cookies.

Prevention: For glaze that's too thick, add milk one teaspoon at a time until it reaches drizzling consistency. For glaze that's too thin, add more powdered sugar a tablespoon at a time. The cream cheese must be fully softened to room temperature for smooth mixing. Test consistency by drizzling from a spoon - it should flow slowly but hold its shape on the cookie.

✅

Cookies Taste Too Pumpkin-Forward

Problem: The pumpkin flavor is too strong and overwhelms the cinnamon sugar coating.

Recovery: Reduce pumpkin puree to 6 tablespoons instead of 1/2 cup, or increase the spices slightly to balance the pumpkin flavor. Make sure you're using pure pumpkin puree, not pumpkin pie filling which contains added spices. The cinnamon sugar coating should provide most of the flavor, with pumpkin adding moistness and subtle taste.

✅

Cookies Don't Have Enough Cinnamon Flavor

Problem: Despite the cinnamon sugar coating, the cookies taste bland or lack that signature snickerdoodle punch.

Prevention: Use fresh ground cinnamon rather than old spices, which lose potency over time. Roll cookies generously in the cinnamon sugar mixture, ensuring complete coverage. You can also increase the cinnamon in the coating to 1.5 tablespoons. Make sure the cookies are slightly warm when adding glaze so the cinnamon sugar coating adheres properly.

✅

Flavor Balance Issues

Too Sweet: If cookies taste too sweet, reduce granulated sugar to 3/4 cup and use less powdered sugar in the glaze. The pumpkin will still provide natural sweetness.

Too Salty: If cookies taste too salty, reduce salt to 1/4 teaspoon. Make sure you're using unsalted butter as specified, as salted butter will make them overly salty.

Bland: If cookies taste bland, ensure your spices are fresh and consider adding 1/4 teaspoon of cloves or allspice. Use high-quality vanilla extract and increase to 1.5 teaspoons for more depth.

Overhead view of measured ingredients for pumpkin snickerdoodle cookies including bowls of flour, white and brown sugars, bright orange pumpkin puree, cinnamon sticks, whole nutmeg, butter, eggs, and small dishes of spices arranged on a white marble countertop

Selecting the Best Ingredients

Quality ingredients make a noticeable difference in these cookies. Use pure pumpkin puree, not pumpkin pie filling which contains added sugar and spices that will throw off the recipe's balance. Look for cans labeled 100 percent pure pumpkin. For the best texture, choose pumpkin puree that's thick and smooth rather than watery. If your puree seems thin, drain it slightly by placing it in a fine-mesh strainer for 15 minutes.

Fresh spices are crucial for maximum flavor impact. Ground cinnamon, nutmeg, and ginger lose their potency after about six months, so check your spice cabinet and replace any that smell weak or dusty. European butter with higher fat content creates richer cookies, though regular unsalted butter works beautifully. Make sure your baking soda and cream of tartar are fresh for proper rise and that signature tangy flavor that makes snickerdoodles unique.

Essential Ingredient Notes

  • Pumpkin Puree: Choose 100% pure pumpkin, not pie filling. Libby's is the most consistent brand. The puree should be thick and deep orange. If it seems watery, drain through cheesecloth for 15 minutes. One 15-ounce can provides enough for this recipe with leftovers for smoothies or oatmeal.
  • Butter: Butter should be softened to room temperature but still hold its shape - about 65-67°F. It should indent when pressed but not be greasy or melted. For perfectly softened butter without microwaving, cut into tablespoon-sized pieces and leave at room temperature for 30-45 minutes.
  • Cinnamon: Use Ceylon cinnamon for a more delicate, sweet flavor or Cassia cinnamon for bold, spicy notes. Either works, but freshness matters most. Store cinnamon in an airtight container away from heat and light. For the coating, superfine or regular granulated sugar both work, but superfine adheres better.
Side view of pumpkin cookie dough balls being rolled in a shallow bowl of cinnamon sugar mixture, showing the coating process, with a baking sheet lined with parchment paper and more coated dough balls ready to bake in the background

Mastering the Baking Technique

The rolling technique significantly impacts the final cookie. After scooping the dough, roll it between your palms to create perfectly smooth balls before coating in cinnamon sugar. This ensures even baking and that classic snickerdoodle dome shape. Roll the dough balls generously in the cinnamon sugar mixture, turning several times to coat completely. The sugar creates a slight crust that contrasts beautifully with the soft interior.

Oven temperature accuracy is critical for these cookies. An oven thermometer ensures your oven is truly at 350°F, as many ovens run hot or cold. Space cookies at least 2 inches apart as they spread during baking. Watch them carefully during the last few minutes - they're done when edges are set but centers still look soft and slightly puffy. Let them rest on the baking sheet for 5 minutes before moving to a cooling rack, allowing them to firm up without overbaking.

The Perfect Glaze Drizzle

For professional-looking results, transfer the cream cheese glaze to a piping bag or a zip-top bag with the corner snipped off. Hold the bag about 4 inches above the cookies and move in quick back-and-forth motions to create elegant drizzle patterns. Alternatively, use a spoon to drizzle in a zigzag pattern. Work quickly before the glaze sets, and if it starts to thicken, stir in a few drops of milk to restore the right consistency.

Pumpkin Snickerdoodle Cookies with Cream Cheese Glaze

Prep 15 min
Cook 12 min
Serves 24 servings
Level Easy

📋 Ingredients

Cookie Dough

  • 4 oz cream cheese, softened
    Must be at room temperature for smooth mixing
  • 1 cup powdered sugar
    Sift if lumpy for smoothest glaze
  • 2 tablespoons milk
    Add gradually to reach drizzling consistency
  • 1/2 teaspoon vanilla extract
    Pure vanilla provides best flavor

Cream Cheese Glaze

  • 2 1/4 cups all-purpose flour
    Spoon and level for accurate measurement
  • 1 teaspoon baking soda
    Ensure it's fresh for proper rise
  • 1/2 teaspoon cream of tartar
    Creates signature snickerdoodle tang
  • 1/2 teaspoon salt
    Enhances all the flavors
  • 2 teaspoons ground cinnamon
    Use fresh for best flavor
  • 1/2 teaspoon ground nutmeg
    Freshly grated is ideal
  • 1/4 teaspoon ground ginger
    Adds warm spice depth
  • 3/4 cup unsalted butter, softened
    Should be 65-67°F, not melted
  • 1 cup granulated sugar
    For the cookie dough base
  • 1/2 cup pumpkin puree
    100% pure pumpkin, not pie filling
  • 1 large egg
    Room temperature blends better
  • 1 teaspoon vanilla extract
    Pure vanilla extract preferred
  • 1/4 cup granulated sugar (for rolling)
    For the cinnamon sugar coating
  • 1 tablespoon ground cinnamon (for rolling)
    Creates the classic coating

Instructions

  1. Prepare Dry Ingredients

    Preheat oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, 2 teaspoons cinnamon, nutmeg, and ginger until well combined.

  2. Cream Butter and Sugar

    In a large bowl, beat softened butter and 1 cup sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy. Add pumpkin puree, egg, and vanilla extract, beating until smooth and well incorporated.

  3. Combine and Roll Dough

    Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. In a small bowl, mix 1/4 cup sugar with 1 tablespoon cinnamon. Scoop dough into 1.5 tablespoon portions, roll into balls, then roll each ball in the cinnamon sugar mixture until completely coated.

  4. Bake Cookies

    Place cookie dough balls 2 inches apart on prepared baking sheets. Bake for 11-13 minutes until edges are set but centers still look slightly underbaked. The cookies will puff up then fall slightly. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

  5. Prepare Glaze

    Beat cream cheese until smooth and creamy. Gradually add powdered sugar, milk, and vanilla extract, beating until glaze is smooth and reaches a drizzling consistency. Add more milk if needed for thinner glaze.

  6. Finish and Serve

    Once cookies are completely cooled, drizzle cream cheese glaze over the tops using a spoon or piping bag. Sprinkle with additional cinnamon if desired. Let glaze set for 15-20 minutes before serving.

Recipe Notes & Tips

Storage

Store cookies in an airtight container at room temperature for up to 5 days, or freeze unglazed cookies for up to 3 months. Thaw at room temperature and add fresh glaze before serving. Cookie dough can be frozen for up to 3 months; bake directly from frozen, adding 2-3 extra minutes to baking time.

Serving Suggestions

These cookies are perfect with hot apple cider, chai tea, or coffee. Serve as part of a fall dessert spread alongside apple crisp or pumpkin pie. They're ideal for Halloween parties, Thanksgiving gatherings, or cozy autumn afternoons. Warm them for 10 seconds in the microwave for an extra soft treat.

Variations

For chocolate lovers, add 1/2 cup mini chocolate chips to the dough. Make them vegan by using plant-based butter, flax eggs, and vegan cream cheese. For extra crunch, fold in 1/2 cup chopped pecans. Create a maple version by replacing the cream cheese glaze with maple icing using powdered sugar and pure maple syrup.