Sourdough Pumpkin Snickerdoodles: Spiced Autumn Cookies Recipe

These sourdough pumpkin snickerdoodle cookies are tender, warmly spiced, and perfectly chewy with a subtle sourdough tang. They capture the flavors of pumpkin pie in cookie form and fill your kitchen with cozy fall aromas. The dough chills very well, so you can prepare it in advance and bake fresh cookies whenever you like.

These cookies offer that familiar mix of sugar, spice, and buttery warmth that feels like home. Pumpkin keeps them soft and slightly fudgy, while the sourdough adds a bright note that balances the sweetness. If you’ve tried other pumpkin sourdough bakes, you’ll find these cookies bring that same comforting flavor in an easy, handheld form.

Why You’ll Love This Recipe!

Flexible chilling – Chill the dough for as little as an hour or up to three days, making this recipe ideal for planning ahead.

Classic fall flavor – Pumpkin puree, pumpkin pie spice, and vanilla combine to give each cookie the warm, nostalgic taste of autumn.

Soft, chewy texture – These snickerdoodles bake up soft in the center with a delicate cinnamon-sugar crust on the outside.

Ingredients

• Brown sugar – Provides a soft, molasses-like sweetness that helps keep the cookies chewy.
• Granulated sugar – Used in the dough and for the topping to give that snickerdoodle sparkle.
• Butter – Melted butter contributes chewiness and rich flavor; allow it to cool slightly before adding.
• Sourdough starter – Active starter or discard both work well and add a gentle tang.
• Pumpkin puree – Use pure pumpkin (not pumpkin pie filling) for moisture, color, and pumpkin flavor.
• Vanilla bean paste or extract – Adds depth and fragrance; either will work.
• All-purpose flour
• Cream of tartar – A traditional snickerdoodle ingredient that lends a subtle tang and the right texture.
• Baking soda
• Salt
• Pumpkin pie spice – A warm blend of cinnamon, nutmeg, and cloves that makes these cookies taste like fall.

How to Make Sourdough Pumpkin Snickerdoodles

This recipe is a fall variation on classic sourdough snickerdoodles. The technique is straightforward and reliable: mix the wet ingredients, add the dry, chill the dough, then shape and bake. Your kitchen will smell amazing while they bake.

Begin by creaming the softened butter with the sugars until the mixture is pale and smooth with no grittiness. Add the pumpkin puree, sourdough starter, and vanilla, then beat until fully combined.

Sprinkle the flour, salt, pumpkin pie spice, baking soda, and cream of tartar over the wet mixture and stir until just combined. Avoid overmixing to keep the cookies tender.

Cover the dough and refrigerate for at least one hour. The dough can be chilled up to three days without issue.

When ready to bake, preheat the oven to 375°F (190°C). Mix the granulated sugar with a little pumpkin pie spice (or cinnamon) in a small bowl for the topping.

Line cookie sheets with parchment paper. Scoop tablespoon-sized portions of dough and roll each into a ball. Roll the balls in the spiced sugar, place them on the prepared sheets with space between, and bake for about 10 minutes at 375°F (190°C). The cookies will look slightly underbaked when you remove them.

Let the cookies rest on the baking tray for 10 minutes to finish setting, then transfer to a wire rack to cool completely.

Mini Sourdough Pumpkin Snickerdoodles

For bite-sized cookies, use a teaspoon scoop and bake mini portions for about 5 minutes. I added a white chocolate chip to each one while testing — a fun variation that bakes quickly and makes cute treats.

How to Store + Freeze

Room temperature – Keep cooled cookies in a cookie tin or glass jar for up to a week; they stay soft thanks to the pumpkin. Avoid airtight plastic containers if possible, as they can speed up loss of freshness.

Make ahead – The dough keeps in the refrigerator for up to three days. You can chill the whole bowl or pre-scoop dough balls on a tray so they’re ready to bake.

Freeze dough – Scoop dough into balls and freeze them on a parchment-lined tray until solid. Transfer to a freezer-safe bag and store up to four months. When ready to bake, let them thaw slightly, roll in the spiced sugar, and bake as directed.

Freeze baked cookies – Fully cooled cookies freeze well in a freezer-safe bag for up to three months. Thaw at room temperature before serving; they’ll retain their soft, spiced texture.