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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.
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Prep Time 25 minutes
Cook Time 15 minutes
Additional Time 1 hour 5 minutes
Total Time 1 hour 45 minutes
Servings 24 servings
Calories 220 kcal

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.