These pumpkin snickerdoodles wrap everything you love about fall into one soft, spiced, cinnamon-dusted bite. Imagine the warmth of freshly ground nutmeg meeting the nostalgic crackle of a sugar crust—baked into a cookie that’s chewy at the center and just crisp around the edges.
They’re the kind of cookie that tastes just as right as our dessert section favorites—Watermelon Pops and Pumpkin Buttermilk Pound Cake—creating a sweet-and-refreshing contrast that feels like a full-on dessert daydream.
What elevates them most is the balance: pumpkin purée for moisture, a touch of tang from cream of tartar, and the cinnamon-sugar swirl that makes every bite feel intentional. It’s a recipe you’ll reach for again and again, whether for holiday trays or Tuesday nights.
Perfect For Cookie Cravings!
- I first made these on a chilly October evening, and the scent alone made my entire apartment feel warmer, like baking nostalgia into every corner.
- They’re my go-to bake when I want something indulgent without needing frosting or glaze—just roll and bake, and they’re ready in under 30 minutes.
- I’ve experimented by adding white chocolate chips and even chai spice—the base is super forgiving, so I can make it my own each time.
- These cookies helped me cut down on overly processed snacks—one or two satisfy my sweet tooth without the crash afterward.
- And the taste? Buttery, warmly spiced, and irresistibly soft—like a hug, but in cookie form.
Pumpkin Snikerdoodles Cookies Recipe
These pumpkin snickerdoodles are soft, chewy, and warmly spiced, with the perfect hint of pumpkin flavor. A cozy twist on the classic, they’re lightly crisp on the outside, tender in the center, and rolled in a sweet cinnamon-sugar coating. Optional white chocolate chips add extra delight.
Equipment
- Mixing bowls (medium and large)
- Whisk
- Rubber spatula or large spoon
- Measuring cups and spoons
- 2 Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (1.5 tablespoon size)
- Wire cooling rack
Ingredients
- ½ cup white chocolate chips plus a few extra for the tops (optional)
- 1½ all-purpose flour spooned & leveled
- 1/2 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1½ tsp ground cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup packed light or dark brown sugar
- 6 tbsp pumpkin puree
- 1 tsp pure vanilla extract
- ¼ tsp baking powder
- ½ cup unsalted butter melted & slightly cooled
- ½ cup white sugar
- ¼ tsp allspice
- 1 tsp ground cinnamon
Instructions
- In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and no brown sugar lumps remain.
- Add the vanilla extract and blotted pumpkin puree; whisk until fully combined. Set aside.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, ground cinnamon, and pumpkin pie spice.
- Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or large spoon until a soft dough forms.
- If using, fold in 1/2 cup white chocolate chips. (They may not fully stick due to the melted butter—just do your best to combine.)
- Cover the dough and chill in the refrigerator for at least 30 minutes or up to 3 days.
- Once chilled, preheat the oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
- Scoop about 1.5 tablespoons of dough per cookie and roll into balls.
- Mix the cinnamon-sugar coating in a small bowl, then roll each dough ball generously in the coating.
- Place cookies about 3 inches apart on the prepared baking sheets.
- Slightly flatten each dough ball using the back of a spoon or the bottom of a measuring cup.
- Bake for 11–12 minutes, or until edges are set and centers appear soft.
- If cookies haven’t spread much, gently press them down with the back of a spoon immediately after baking.
- Let cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
- Once the cookies have cooled down serve them.
Notes
- Blot your pumpkin puree well with paper towels to remove excess moisture—this helps prevent cakey cookies.
- Chilling the dough is essential for flavor and texture—it prevents the cookies from over-spreading and helps deepen the taste.
- Use freshly ground spices for maximum warmth and aroma in every bite.
| Calories | 145kcal |
| Carbohydrates | 19.91g |
| Fat | 6.75g |
| Protein | 1.4g |
Tips to Ease Your Job!
- Blot the Pumpkin Ahead of Time: Lay the pumpkin puree between paper towels and press gently. Do this while gathering other ingredients so it’s ready when you are—less moisture = chewier cookies!
- Use a Cookie Scoop: For consistent size and even baking, a 1.5-tablespoon cookie scoop makes portioning super quick and tidy.
- Chill Dough While Preheating Oven: Once your dough is in the fridge, use that 30-minute chill time to prep the baking sheets, clean up, and preheat the oven.
- Mix Coating in a Ziploc Bag: Add cinnamon and sugar to a small resealable bag, drop in a few dough balls, and shake—no mess, no sticky fingers.
