Pumpkin Snickerdoodle Cookies Recipe – Easy Soft Cookies with Maple Cream Cheese Frosting

The first time I bit into a warm, pillowy pumpkin snickerdoodle cookie, I swear the world went quiet for a second. Cinnamon sugar danced on my tongue, pumpkin made everything extra tender, and, oh, that dreamy maple cream cheese frosting? It’s straight-up autumn on a plate. If you love soft, melt-in-your-mouth cookies and crave those cozy fall flavors, you’re in for a treat. This pumpkin snickerdoodle cookies recipe isn’t just another pumpkin dessert—it’s the one friends beg for after just one bite.

Honestly, I stumbled into this recipe during a rainy October weekend when I had leftover canned pumpkin and a serious need for comfort food. Traditional snickerdoodles are my go-to, but adding pumpkin gave me the softest, chewiest cookie I’ve ever made (and I’ve baked a lot—trust me!). Then, because I can’t leave well enough alone, I topped them with a maple cream cheese frosting that’s so good I may or may not have eaten it by the spoonful. These cookies became a staple in our house, especially during sweater weather. Whether you’re baking for a party, a bake sale, or just a Tuesday night pick-me-up, these pumpkin snickerdoodle cookies are guaranteed to make you smile.

And let’s face it—these cookies are the perfect excuse to have pumpkin outside of pie season. If you’re looking for a recipe that’s equally impressive and foolproof, great for beginners or seasoned bakers, and absolutely bursting with flavor, you’ve found it. I’ve tested these pumpkin snickerdoodle cookies more times than I care to admit, tweaking spices and perfecting that maple frosting, so you can bake with confidence. Ready to fill your kitchen with the scent of cinnamon and make cookies everyone will remember?

Why You’ll Love This Pumpkin Snickerdoodle Cookies Recipe

After years of baking (and, let’s be honest, plenty of cookie fails), I can say with certainty that these pumpkin snickerdoodle cookies stand in a class of their own. Here’s what makes them a must-bake in my kitchen—and soon, yours too:

• Unbelievably Soft: Thanks to pumpkin puree, these cookies have a cloud-like texture that stays soft for days. They’re the opposite of dry or cakey—think chewy edges and melt-in-your-mouth centers.
• Easy Ingredients: No tricky or hard-to-find stuff here. Most of these ingredients are probably in your pantry already (and if not, they’re at every grocery store).
• Quick to Make: You can whip these up in under an hour, including baking time. Perfect for last-minute cravings or when you need a quick dessert for a get-together.
• Maple Cream Cheese Frosting: The frosting takes these cookies from delicious to next-level. Maple syrup and cream cheese are a match made in heaven—trust me, you’ll want to put it on everything.
• Perfect for Any Occasion: These cookies are a hit at fall parties, Thanksgiving gatherings, school lunches, and cozy nights in with a cup of tea. I’ve even packed them up for road trips and they’re always the first to disappear.
• Family-Approved: My kids, my husband, and all my neighbors are obsessed. Even folks who claim they “don’t like pumpkin” come back for seconds.
• Easy to Customize: You can swap spices, skip the frosting, or make them mini-sized for cookie platters—so many options!

What really sets this pumpkin snickerdoodle cookies recipe apart is the balance of flavor. The spice mix is just right—not overpowering, but warming and fragrant. And by creaming the butter and sugars longer and chilling the dough (just a bit), you get that perfect snickerdoodle chew. The maple cream cheese frosting is the cherry on top (or, you know, the “pumpkin” on the cookie). This isn’t just another pumpkin cookie recipe; it’s the one you’ll come back to every fall—and probably all year long.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that signature soft snickerdoodle texture. Most are pantry staples, but I’ll walk you through each one and offer up a few tips and favorite brands along the way.

• For the Pumpkin Snickerdoodle Cookies:
  • All-purpose flour (215g / 1 ¾ cups) – Spoon and level for best results.
  • Baking powder (1 tsp) – Helps the cookies puff up just right.
  • Cream of tartar (½ tsp) – The classic snickerdoodle tang, don’t skip this if you want that signature flavor.
  • Baking soda (½ tsp) – Works with the acid for a gentle rise.
  • Fine sea salt (¼ tsp) – Balances sweetness.
  • Cinnamon (2 tsp) – For that classic snickerdoodle warmth.
  • Nutmeg (¼ tsp) – Adds a gentle, earthy spice (freshly grated is best, but ground works fine).
  • Unsalted butter (113g / ½ cup), softened – I love using Kerrygold for a richer flavor, but any good butter works.
  • Granulated sugar (150g / ¾ cup) – For that sweet, crisp edge.
  • Light brown sugar (60g / ¼ cup, packed) – Adds a touch of molasses-like depth.
  • Pure pumpkin puree (122g / ½ cup) – Make sure you use 100% pumpkin, not pumpkin pie filling.
  • Large egg yolk (1) – Just the yolk gives the cookies richness without making them cakey.
  • Pure vanilla extract (1 tsp) – Brings all the flavors together.
• For the Cinnamon Sugar Coating:
  • Granulated sugar (50g / ¼ cup)
  • Cinnamon (1 tsp)
• For the Maple Cream Cheese Frosting:
  • Cream cheese (56g / 2 oz), softened – Full-fat gives the best texture.
  • Unsalted butter (28g / 2 tbsp), softened
  • Pure maple syrup (2 tbsp) – Look for real maple syrup, not pancake syrup.
  • Powdered sugar (60g / ½ cup, sifted) – Sifting helps make the frosting super smooth.
  • Pinch of salt – Balances out the sweetness.

Substitution tips: You can swap all-purpose flour for a 1:1 gluten-free blend if needed. Lactose-free cream cheese and butter work for dairy-sensitive folks. Out of nutmeg? Try pumpkin pie spice instead. If you want a slightly less sweet cookie, cut the sugar in the cookie dough by 2 tablespoons—it will still be delicious.

Equipment Needed

• Mixing Bowls: At least two—one large for the dough, one small for the cinnamon sugar and frosting. Stainless steel or glass bowls are easiest to clean.
• Electric Mixer: A handheld mixer works just fine, though a stand mixer is speedy for creaming the butter and sugar. I’ve used both—use what you have!
• Measuring Cups and Spoons: Accurate measurements are key for cookies. If you bake often, a digital kitchen scale is a game changer (less mess, more precision).
• Baking Sheet: Standard half-sheet pans work perfectly. Line with parchment paper or a silicone baking mat for easy cleanup and no sticking.
• Cookie Scoop: Totally optional, but helps the cookies bake evenly and keeps your hands clean. A 1.5-tablespoon scoop is perfect for these.
• Wire Cooling Rack: Lets the cookies cool without getting soggy bottoms. If you don’t have one, a clean oven rack works in a pinch.
• Offset Spatula or Butter Knife: For swirling on that glorious maple cream cheese frosting.

If you’re just starting out, don’t stress about having the fanciest gear. I’ve made these with nothing more than a wooden spoon and elbow grease—just takes a bit longer! And a quick tip: always hand-wash your electric mixer beaters and cookie scoops right after using so they’re ready for your next baking adventure.

How to Make Pumpkin Snickerdoodle Cookies with Maple Cream Cheese Frosting

1. Prep your ingredients and tools. Set out all ingredients to come to room temperature—especially butter, cream cheese, and egg yolk. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
   
   Tip: Room-temperature butter creams so much better. If you forget, cut it into cubes and let it sit for 10 minutes.
2. Mix the dry ingredients. In a medium bowl, whisk together 1 ¾ cups (215g) all-purpose flour, 1 tsp baking powder, ½ tsp cream of tartar, ½ tsp baking soda, ¼ tsp salt, 2 tsp cinnamon, and ¼ tsp nutmeg.
   
   Why this matters: Evenly distributing the leaveners and spices keeps your cookies tender and flavorful.
3. Cream butter and sugars. In a large bowl, beat ½ cup (113g) softened unsalted butter, ¾ cup (150g) granulated sugar, and ¼ cup (60g) packed light brown sugar with an electric mixer on medium speed for 2-3 minutes, until light and fluffy.
   
   What to look for: The mixture should look pale and creamy, almost like frosting.
4. Add pumpkin, egg yolk, and vanilla. Beat in ½ cup (122g) pumpkin puree, 1 large egg yolk, and 1 tsp vanilla extract. Mix until smooth.
   
   Warning: The mixture might look a little separated—that’s okay. It’ll come together once you add the dry ingredients.
5. Combine wet and dry ingredients. Gradually add the dry mixture to the wet, mixing on low just until combined. Don’t overmix! Scrape down the bowl as needed.
   
   Texture cue: The dough will be soft and sticky—almost like thick cake batter.
6. Chill the dough. Cover the bowl with plastic wrap and chill for at least 30 minutes (up to 2 hours). This prevents spreading and helps the flavors deepen.
   
   Shortcut: If you’re in a rush, pop the dough in the freezer for 15 minutes.
7. Make the cinnamon sugar. In a small bowl, mix ¼ cup (50g) granulated sugar and 1 tsp cinnamon.
8. Shape and roll the cookies. Scoop 1.5-tbsp portions of dough (about 30g each), roll gently into balls, and then roll each ball in the cinnamon sugar.
   
   Mess-saving tip: Use a fork or spoon to roll if the dough is too sticky.
9. Bake. Arrange cookies 2 inches apart on prepared baking sheets. Bake at 350°F (175°C) for 10-12 minutes, until puffed and set at the edges but still soft in the center. Don’t overbake—they’ll firm up as they cool.
   
   Sensory cue: The cookies should be slightly golden at the edges and smell like cinnamon heaven.
10. Cool. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
11. Make the maple cream cheese frosting. Beat 2 oz (56g) softened cream cheese and 2 tbsp (28g) softened butter together until smooth. Add 2 tbsp maple syrup and a pinch of salt; beat to combine. Gradually mix in ½ cup (60g) sifted powdered sugar until creamy.
    
    Consistency check: The frosting should be thick but spreadable. If it’s too runny, add more powdered sugar a tablespoon at a time.
12. Frost and serve. Once cookies are completely cool, spread a generous dollop of frosting on each one. Sprinkle with extra cinnamon if you like.
    
    Pro tip: If you want picture-perfect cookies for a party, pipe the frosting with a zip-top bag (snip the corner!).

And there you have it—soft, spiced pumpkin snickerdoodle cookies with a swoosh of maple cream cheese frosting. They taste as dreamy as they look, I promise!

Cooking Tips & Techniques

• Don’t skip the chill: Chilling the dough is clutch for getting thick, bakery-style cookies. I learned the hard way—my first batch spread into sad little puddles.
• Measure flour carefully: Too much flour makes cookies dry. Spoon it into your cup, then level off (or, if you have a scale, use it!).
• Cream butter and sugar longer than you think: This step traps air, making the cookies lighter. If the mixture looks fluffy and pale, you’re set.
• Don’t overmix once you add flour: Overworking the dough leads to tough cookies. Mix just until you see no streaks—stop there!
• Test for doneness: The cookies should look set around the edges but almost underbaked in the centers. They’ll finish cooking on the baking sheet.
• Multitask like a pro: While the dough chills, make your frosting and clean up. It makes the process feel less chaotic, especially if you’re wrangling kids or pets.
• Frost only when cool: Warm cookies + cream cheese = a melty mess (learned that one the hard way).
• For consistent results: Use a cookie scoop or weigh your dough balls. It helps every cookie bake at the same rate, so no one ends up with the “tiny” one from the batch!
• Storage tip: If you’re making these ahead for a party, store the cookies and frosting separately, then frost fresh for best texture.

I’ve made this recipe dozens of times, and honestly, a little extra patience (and a light hand with the flour) makes all the difference.

Variations & Adaptations

• Gluten-Free Pumpkin Snickerdoodles: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve tested with King Arthur’s and it works beautifully—still soft, still chewy.
• Dairy-Free Option: Use vegan butter and dairy-free cream cheese for both the cookies and frosting. I recommend Kite Hill or Miyoko’s for the cream cheese. The flavor is still fantastic!
• Spice It Up: Add ¼ teaspoon of ground ginger or cloves to the cookie dough for extra warmth. You can also use pumpkin pie spice in place of the cinnamon/nutmeg for a shortcut.
• No Frosting Needed: Skip the maple cream cheese and drizzle with a simple glaze of powdered sugar and a touch of milk for a lighter, lunchbox-friendly treat.
• Mini Cookies: Make half-sized scoops and reduce bake time to 8-9 minutes for bite-sized treats—perfect for cookie platters or gifting.
• Nutty Twist: Fold in ½ cup chopped toasted pecans or walnuts to the dough before baking. Adds crunch and a lovely toasty flavor (my husband’s favorite version, honestly).

I’ve tried every one of these variations over the years, and each has its own charm. My personal favorite? Gluten-free with extra ginger—so good with a cup of chai!

Serving & Storage Suggestions

These pumpkin snickerdoodle cookies are best served at room temperature, piled high on a pretty plate with a sprinkle of cinnamon on top. For an extra treat, pair with a mug of apple cider, chai latte, or even a scoop of vanilla ice cream for dessert. I’ve also tucked a few into lunchboxes and watched them disappear at bake sales.

To store, keep cookies in an airtight container in the fridge (especially if frosted) for up to 5 days. The cream cheese frosting means they’re best kept cool. If you want to freeze, place unfrosted cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature, then frost just before serving for the freshest taste. To reheat, pop an unfrosted cookie in the microwave for 8-10 seconds—it’ll taste freshly baked!

Fun fact: The flavors actually deepen after a day, so these cookies taste even better on day two (if they last that long!).

Nutritional Information & Benefits

Each pumpkin snickerdoodle cookie (with frosting) is about 150 calories, with 3g fat, 24g carbs, and 2g protein. They’re a sweet treat, but pumpkin brings a little extra nutrition—think vitamin A, fiber, and beta-carotene. Using real pumpkin puree and maple syrup adds natural flavor and a touch of minerals.

If you go gluten-free or dairy-free, just double-check your ingredient labels for hidden allergens. For those watching sugar, you can reduce the sugar in the cookie dough a bit—just don’t skip the cinnamon sugar coating! Personally, I love knowing my cookies have a little veggie boost, and they’re perfect for autumn get-togethers where everyone can enjoy a soft, satisfying treat.

Conclusion

There you have it—the pumpkin snickerdoodle cookies recipe that brings together the best of fall baking: warm spices, soft chewy texture, and a luscious maple cream cheese frosting that’ll have everyone asking for the recipe. These cookies are more than just dessert—they’re comfort, celebration, and a cozy hug in every bite.

Don’t be afraid to play around with the spices or mix-ins—make these cookies your own! Whether you’re baking for family, friends, or just yourself (no judgment), I promise these will become a new favorite.

Honestly, I love this recipe because it always brings people together—nothing says “welcome” like a plate of fresh pumpkin snickerdoodle cookies. If you make them, let me know how they turned out! Leave a comment, share your own twist, or tag your creations. Happy baking, and here’s to many sweet moments ahead!

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! You can chill the dough in the fridge for up to 48 hours. Let it sit at room temperature for 10-15 minutes before scooping and baking—makes cookie baking even easier on busy days.

Do I have to use cream of tartar?

Cream of tartar gives classic snickerdoodles their tang and chewy texture. If you don’t have it, you can leave it out, but the cookies will taste more like regular sugar cookies (still yummy, just different).

Can I freeze pumpkin snickerdoodle cookies?

Absolutely! Freeze unfrosted cookies in a zip-top bag for up to 2 months. Defrost at room temp, then frost fresh for best texture and flavor.

Does the frosting need to be refrigerated?

Yes, because it’s cream cheese-based. Store frosted cookies in the fridge, and let them sit out for a few minutes before serving so the frosting softens.

Can I use homemade pumpkin puree?

Definitely! Just make sure it’s well-drained and not too watery—excess moisture can make the cookies spread too much. Homemade puree gives a lovely, fresh flavor.

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