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Pumpkin Snickerdoodles are the perfect cookie for those cozy fall days when you want something sweet, soft, and full of warm spices.

Pumpkin Snickerdoodles lined up on a white plate

Isn’t that every day? Ha! These Pumpkin Snickerdoodles combine that classic snickerdoodle taste with the rich, comforting flavor of pumpkin.

Yay for pumpkin cookies! I look forward to pumpkin desserts every year. Chewy pumpkin snickerdoodles are high on my list!

What makes this Pumpkin Snickerdoodle recipe so special is the addition of real pumpkin purée. It gives you cakey cookies that really melt in your mouth.

The pumpkin flavor pairs perfectly with the cinnamon and pumpkin spice, making each bite a taste of fall.

Enjoy them with a cup of coffee, pack them in a lunchbox, or share them at a family get together. They’re always a hit!

The dough comes together quickly, but don’t skip the chill time—it’s key to getting that perfect chewy texture.

Plus, with a batch of these cookies, your home will smell amazing as they bake! Let’s get into Pumpkin Snickerdoodles!

Some of our other favorite COOKIE RECIPES we have on our site includE: Iced Pumpkin Oatmeal Cookies Recipe, Edible Snickerdoodle Cookie Dough Recipe, and Soft & Chewy Sugar Cookies Recipe.

up close image of Pumpkin Snickerdoodles on a plate

WHY THIS RECIPE WORKS:

Perfect Pumpkin Flavor: The real pumpkin purée adds moisture and a rich pumpkin flavor that pairs perfectly with the warm fall spices.
Chewy Texture: Chilling the dough helps achieve that chewy texture that’s essential in a good snickerdoodle cookie.
Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both beginner and experienced bakers.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

Unsalted butter
Brown sugar
Sugar
Vanilla extract
Pumpkin purée
Flour
Salt
Baking powder
Baking soda
Cinnamon
Pumpkin pie spice
White chocolate chips
Sugar (for coating)
Cinnamon (for coating)

ingredients needed to make Pumpkin Snickerdoodles

HOW TO MAKE PUMPKIN SNICKERDOODLES:

Stir the melted butter, brown sugar, and granulated sugar together in a small/medium bowl until no brown sugar lumps remain.
Stir in the vanilla and blotted pumpkin until smooth. Set aside.
In another bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl.
Pour the wet ingredients into the dry ingredients and mix together with a rubber spoon.
Fold in 1/2 cup white chocolate chips.
Cover the dough and chill for 30 minutes or up to 24 hours. Chilling the dough is a must for this.
Remove the dough from the fridge, preheat the oven to 350°, and line two large baking sheets with parchment paper.
Mix together the sugar and cinnamon for the coating and set aside.
Scoop about 1.5 tablespoons of the dough out and roll into a ball.
Roll it around in the cinnamon-sugar mixture until coated.
Place on the baking sheet, and using the palm of your hand or the bottom of a measuring cup, flatten the cookie slightly. They might not spread if you don’t. Repeat, leaving 3 inches between the cookies.
Bake for 10-11 minutes or until the edges seem set. The cookies will seem soft in the middle.
This next part is optional. If you want them to look even more pretty, you can place chocolate chips into the cookies slightly. I take the pointy side of the chips and slightly stick them into the cookie right after they come out of the oven.
Let cookies completely cool and serve.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

WHAT KIND OF PUMPKIN IS THE BEST TO USE?

For the best results, use pure pumpkin puree.

It’s important not to confuse this with pumpkin pie filling, which has added sugars and spices.

The pure pumpkin purée gives these cookies the perfect pumpkin flavor without any extra ingredients.

DO I HAVE TO USE WHITE CHOCOLATE?

No, you don’t have to use white chocolate chips if you prefer a more traditional snickerdoodle flavor.

You can leave them out, or substitute with dark chocolate chips, butterscotch chips, or even nuts for a different twist on these pumpkin snickerdoodle cookies.

two Pumpkin Snickerdoodles on a small white plate

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ANY ADDITIONS?

I don’t know if there is anything better than a good pumpkin cookie recipe.

Here are some ideas if you want to add things!

Chopped nuts: Add a handful of chopped walnuts or pecans for extra crunch.
Dark chocolate chips: Swap the white chocolate chips for dark chocolate to complement the pumpkin flavor.
Raisins: Mix in some raisins for a chewy texture and a bit of natural sweetness.
Coconut flakes: Add a sprinkle of unsweetened coconut for a tropical twist.
Dried cranberries: For a tart contrast, mix in dried cranberries.
Pumpkin seeds: Top the cookies with a few pumpkin seeds for a crunchy finish.
Maple syrup glaze: Drizzle a simple maple syrup glaze over the cooled cookies for extra sweetness.
Orange zest: Add a bit of orange zest to the dough for a bright, citrusy flavor.
Nutmeg: Sprinkle a little extra nutmeg into the dough for a spicier kick.
Cream cheese frosting: Spread a thin layer of cream cheese frosting on top for an extra indulgent treat.

ANY SUBSTITUTIONS?

Bring on the cakey pumpkin cookie!

Let me know in the comments how these subs turn out for you.

Unsalted butter: Substitute with margarine or coconut oil for a dairy-free option.
Brown sugar: Swap with coconut sugar or dark brown sugar for a different depth of flavor.
Pumpkin purée: Use sweet potato purée as an alternative if you’re out of pumpkin.
White chocolate chips: Replace with milk chocolate, dark chocolate, or butterscotch chips.
Flour: Use a gluten-free flour blend if you’re making gluten-free cookies.
Pumpkin pie spice: If you don’t have pumpkin pie spice, you can make your own with a mix of cinnamon, nutmeg, ginger, and cloves.

overhead image of Pumpkin Snickerdoodles lined up on a long white plate

HOW TO STORE:

Room Temp: Store the baked cookies in an airtight container at room temperature for up to one week.

Make sure they are completely cool before storing.

Freezer: You can freeze the cookie dough balls before baking or the baked cookies themselves.

For dough, freeze individual cooke dough balls on a cookie sheet first, then transfer it to a freezer bag.

Baked cookies should be placed in a freezer-safe container or bag. Both can be stored for up to three months.

DANA’S TIPS AND TRICKS:

Blot the Pumpkin: Make sure to blot your pumpkin purée before using it. This removes excess moisture and prevents the cookies from becoming too soft.
Chill the Dough: Don’t skip the chilling step. It helps the dough firm up and makes it easier to handle, giving you thicker, chewier cookies.
Use Room Temperature Ingredients: Using room temperature butter and eggs helps the ingredients mix together more smoothly.
Even Spacing: When placing the dough balls on the cookie sheet, leave enough space for the cookies to spread slightly as they bake.
Customize the Spices: Feel free to adjust the amount of cinnamon or pumpkin pie spice to suit your taste.
Fresh Out of the Oven: For an extra treat, press a few more white chocolate chips into the tops of the cookies right after they come out of the oven.

a hand holding up Pumpkin Snickerdoodles in air

Pumpkin Snickerdoodles are sooo much better than classic snickerdoodles.

Prove me wrong!

With pumpkin spice and plenty of cinnamon sugar, you’ll be in heaven with these chewy cookies.

Soft Pumpkin Snickerdoodles with White Chocolate