Soft and chewy (not cakey) pumpkin snickerdoodles loaded with pumpkin flavor and rolled in cinnamon sugar. All of the best fall flavors in one deliciously baked cookie! You will love this spin on a classic.
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My New Favorite Fall Cookie
As soon as fall arrives, give me all the pumpkin recipes! These pumpkin snickerdoodles may be my favorite ones yet. I made 3 dozen cookies on Saturday and between friends and family – they were gone by Sunday!
If you are a pumpkin lover and also love classic snickerdoodles cookies, you have GOT to make these (along with my pumpkin chocolate chip cookies) this fall. The fall flavors make them all the more yummy and the white chocolate chips make each bite perfection.
Snickerdoodles are usually a popular Christmas cookie, but you can also enjoy them in the fall by adding simple ingredients like pumpkin puree and pumpkin pie spice. You’re going to love these pumpkin snickerdoodles!
Why This Recipe Works
- Easy to make: Pumpkin snickerdoodle cookies are chewy cookies that are easy to make and come together quickly with only a 15 minute chill time.
- Soft and pillowy. Thanks to the cream of tartar, these pumpkin snickerdoodles have that famous pillow top that everyone knows and loves.
- Bold fall flavor. Not only is the dough mixed with warm fall spices, but the outsides are rolled in them too. So that means double the delicious fall flavor!
- A white chocolate twist. Although it’s optional, adding white chocolate chips to the batter takes these pumpkin snickerdoodles to the next level!
Key Ingredients
Making pumpkin snickerdoodles is so easy! Made with a few key baking staples plus a can of pumpkin and some warm fall spices.
Find the full printable recipe with specific measurements below.
- Pumpkin: The pumpkin helps the cookies stay super soft (just like my favorite pumpkin cookies), and the cinnamon sugar gives them that classic snickerdoodle flavor. I also love mixing in white chocolate chips for the perfect touch of sweetness.
- Sugar: Since the pumpkin can be rather bland on its own, sugar is essential. I also love to roll the dough balls in it before baking.
- Flour: Although it seems simple, there actually is a wrong and right way to measure flour. Learn how to measure flour accurately with this easy spoon and knife method.
- Cream of tartar: Similar to the classic recipe, cream of tartar is added to give the cookies that perfect, pillowy top. This is an ingredient you definitely don’t want to skip!
- Pumpkin spice: This adds the perfect pumpkin flavor and you can even make homemade pumpkin pie spice to have on hand throughout the fall season.
How to Make Pumpkin Snickerdoodles
Ready in under an hour, these pumpkin snickerdoodles will become your new favorite fall cookie to bake all season long. They are so soft and sweet!
- Mix the dough. Whisk the dry ingredients together in a medium bowl. In a separate large mixing bowl, cream together the softened butter and sugar using an electric hand mixer or stand mixer. Once smooth and fluffy, add in the vanilla and egg. Then stir in the pumpkin. Mix the dry ingredients in with the wet ingredients until combined.
- Fold and chill. Gently fold the white chocolate chips into the dough. They are optional, but I love adding them for extra sweetness. Cover the bowl with saran wrap and chill the dough in the fridge for at least 15 minutes to harden the consistency so that it’s easier to roll.
- Roll in sugar. Mix the remaining sugar, cinnamon, and pumpkin spice in a small bowl. Then use a cookie scoop and roll the cookie dough into 1-inch balls and then roll into the cinnamon sugar mixture until coated. Place on a prepared baking sheet.
- Bake. Place the cookie sheet in the oven and bake for about 12 to 13 minutes. The edges should be lightly golden and the center should be set. Remove and let cool on the baking sheet for a few minutes. Then transfer to a wire rack.
Expert Tips
These tips will help you have chewy, fluffy, pumpkin snickerdoodles every time!
- Remove moisture from the pumpkin. It’s important to remove the extra water from the pumpkin or else it will be too sticky when you try to roll out the dough. All you need to do is place the pumpkin between two paper towels and push down lightly until the excess moisture is removed.
- Chill the dough. Let the dough chill in the fridge for at least 15 minutes so you’re cookies stay thick and delicious, without spreading too much.
- Extra chocolate on top. Before going into the oven, press a few extra white chocolate chips on the tops of the cookie dough balls. Not only does this make them look pretty, but it adds the perfect amount of chocolate to each bite!
Recipe FAQs
This is a key ingredient when making any classic snickerdoodle recipe. It gives the cookies that famous pillowy top that everyone knows and loves. You won’t get the same results if you make this recipe without it!
You do not need to flatten the cookie dough balls on the baking sheet prior to going into the oven. The cookies will spread as they bake, while still remaining thick and chewy on the insides.
No, it’s important to use 100% pure pumpkin puree when making this pumpkin snickerdoodle recipe. The can of pie filling has extra sugar and spices included, which would alter the taste and make the pumpkin snickerdoodles entirely too sweet!
5 star review
“I have made these pumpkin snickerdoodles 3 times so far and will be making them for a cookie exchange this weekend. I am known as the cookie baker amongst my friends and coworkers and these cookies were labelled as THE BEST EVER by everyone. They are absolutely fantastic!”
-Steph
Storing + Freezing Pumpkin Snickerdoodles
These pumpkin snickerdoodles are so easy to bake and store. The cookies have a chewy texture with the best flavor even after they have been stored. Use these helpful tips on how to make the best pumpkin snickerdoodles!
- Baked cookies: Once the cookies have cooled, place them in an airtight container or bag and store them at room temperature for up to 3 days. The cookies will also be kept in the freezer for up to 3 months if stored in a zip-top bag (make sure to seal as much air out as possible).
- Dough: Roll the cookie dough balls in cinnamon sugar, then place them on a baking sheet and flash freeze for about 30 minutes (or until hard). Then place it in a zip-top bag in the freezer.
- Bake. When ready to bake, let thaw on a baking sheet for about 30 minutes before going into the oven. Bake as directed, although you may need to add an extra 2 minutes to the total time so the edges get golden.
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Pumpkin Snickerdoodles
Video
Ingredients
Cookie dough
- 2 ¾ cups (360 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt
- 1 ½ teaspoons cream of tartar
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground nutmeg
- 1 cup salted butter , softened
- 1 ½ cups granulated sugar
- 1 large egg
- ¾ cup pumpkin puree , extra moisture removed with paper towel (see notes)
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips , optional
Sugar mixture
- ½ cup granulated sugar
- 4 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
Cookie dough
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a medium bowl, combine flour, baking soda, baking powder, salt, cream of tartar, cinnamon, pumpkin pie spice, and nutmeg.
- In a large bowl, cream butter and sugar with an electric mixer for about 1 minute. Add in vanilla and egg and mix until just combined. Stir in the pumpkin until combined.
- Mixt in flour mixture until just combined. Fold in the white chocolate chips, if using, and cover the bowl with plastic wrap. Place in the refrigerator for at least 15 minutes to help it be less sticky when rolling.
Sugar mixture
- In a small bowl, mix together the remaining sugar, cinnamon, and pumpkin pie spice. Roll the dough into 1-inch balls and then roll into the sugar mixture. Place the cookies about 2 inches apart on the baking sheets.
- Bake for 12 to 13 minutes, or until the edges are lightly golden. Remove from the oven. Let cool for 1 to 2 minutes before transferring to a cooling rack to cool completely.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
These cookies were an absolutely at my house this week – so soft and delicious! I will definitely be making these again very soon.
We are loving this pumpkin version of Snickerdoodles!
I made these cookies last weekend and they were incredible! Thanks so much for sharing the recipe!
Your recipe looks like a winner.
I was wondering, do you think semi-sweet chocolate chips would work in place of the white chocolate chips? What do you think?
It will definitely change the taste, but I bet it would still be good!
Hello Jamielyn,
I made these last weekend for “football” Sunday, and I didn’t even get to try one of them. They were gone before half-time. I’m obviously making more today! Hahaha!! Question though, I live at altitude in Denver(about 6000 ft), should I make a high altitude adjustment for this recipe? When I made them last weekend, they were really dense and didn’t spread out very much. Any ideas?
Hi Rene! I don’t have much experience baking in high altitudes but I have heard to decrease the baking powder and increase the sugar a little bit. Also increasing the temperature by 25 degrees. If you look it up google they will give you more specifics! :) Glad they were a hit at the football party!
I made these. The flavor is fantastic. I found the texture too quick bread like. I’m gonna make em again to see if I messed up last time.
If it was bread-y, it’s possible you over mixed (which causes the glutens to develop). You’ll want to mix to incorporate, then mix a couple of times by hand (scraping the sides and making sure it’s completely incorporated, but without overmixing). Let us know how it goes! :)
Has anyone tried freezing these? Either the prepared dough or baked cookie? I would love to have some on hand to quickly pull out.
This would be a good dough to freeze in a log, slice, and bake!
Sounds delicious! Can’t wait to try this recipe :)
I have been looking for the perfect recipe for pumpkin cookies that were not fluffy and starchy. These look like just the ticket! I am excited to make them!
These are my favorite pumpkin cookies at the moment! Hope you enjoy them Melissa. :)
I love pumpkin and cannot wait to try the pumpkin snickerdoodles . I have some left over pumpkin chips I may throw in a patch(:
Thanks!
Mmm these would be so good with pumpkin chips in them too! What a good idea. :)
I have made these 3 times so far and will be making them for a cookie exchange this weekend. I am known as the cookie baker amongst my friends and coworkers and these cookies were labelled as THE BEST EVER by everyone. They are absolutely fantastic! I’ve had much success doubling the recipe and am going to quadruple it tonight. Thanks so much for sharing such a fantastic cookie recipe!
I am so happy you have had so much success with these cookies! They are one of my all time favorite recipes with pumpkin! Thanks for leaving such a sweet comment Steph! I hope your quadruple batch goes well! :)
Oh boy do these look yummy!!
You’ll have to give them a try! I have made them twice in the past two weeks! :O
I love snickerdoodles and have an old recipe for ones with white choc chips but never thought to add pumpkin. How good these must be! Pinned!
I had never tried snickerdoodles with white chocolate chips before, but they were amazing!! This recipe has definitely made my top pumpkin list!
I’ve got this chilling right now too… But don’t see what temperature to cook them at…
You cook them at 350! Sorry for the confusion Annie, I hope they turned out yummy for you! :)
would love to make you`r pumpkin recipes, so could you tell me what is in pumpkin spice and the weight of pumpkin in a can please. thankyou Hells
The weight of pumpkin is about 6 oz. Pumpkin pie spice is found in the spices section of the grocery store. You can also make your own pumpkin pie spice. Here is a recipe: http://allrecipes.com/recipe/pumpkin-pie-spice-i/. Hope that helps! :)
I have the dough chilling, but I can’t find what temperature to bake these at. I’m guessing 350. Is that what you did?
Yes, 350 is the temperature I baked them at! :)
Made them this afternoon. Yummy recipe. Thanks!
I’m glad you liked them Mel! I need to make them again soon, they were gone way too fast!
Yum!! I always trust your recipes…and I believe you that these are rockin! I happen to have (a case) pumpkin…so I’m ready to go! Pinning. (=
I hope you enjoy them Gloria! I need to make some again this weekend…they were gone way too fast!