These soft, pillowy pumpkin snickerdoodles are everything I love about fall baking rolled into one perfect cookie. They've got that classic cinnamon-sugar coating with a tender pumpkin center and little pockets of melty white chocolate throughout.I started making these a few years back when I had leftover pumpkin puree.
Wanted something cozier than my usual Cheesecake Bars or S'mores Brownies. The smell while they bake is incredible, like walking into a bakery on a crisp October morning. They're surprisingly easy to whip up, and the dough comes together in one bowl with no mixer needed
Why You'll Love This Pumpkin Snickerdoodles
Soft and chewy texture - These Pumpkin Snickerdoodles stay tender for days, never getting hard or cakey. The pumpkin keeps them moist without making them taste like pumpkin pie.
Simple ingredients - You probably have most of what you need already. No cream of tartar required, and the dough mixes up quickly with just a whisk and spatula.
Perfect for fall baking - The warm spices and cinnamon sugar coating make these ideal for crisp weather, cozy gatherings, or packing up for gifts.
White chocolate addition - The optional white chocolate chips add sweetness and richness that balances the spices beautifully. You can skip them if you prefer a classic approach.
Make-ahead friendly - The dough actually gets better after chilling and can sit in your fridge for up to three days before baking.
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Pumpkin Snickerdoodles Ingredients
Everything you need is straightforward and easy to find at any grocery store.
See Recipe Card Below This Post For Ingredient Quantities
For the Cookies:
- Unsalted butter (melted & slightly cooled): Melted butter creates a dense, chewy texture instead of cakey. Let it cool for a few minutes so it doesn't cook the pumpkin when mixed.
- Brown sugar: Adds moisture and a hint of molasses flavor that pairs perfectly with the spices.
- Granulated sugar: Provides sweetness and helps create those beautiful crackled edges.
- Vanilla extract: Enhances all the warm flavors and adds depth.
- Pumpkin puree: This is the star ingredient that makes these soft pumpkin cookies so tender. Make sure to blot excess moisture with paper towels before measuring.
- All-purpose flour: Forms the structure of the cookies. Spoon and level your flour for accurate measuring.
- Salt: Balances the sweetness and brings out the spice flavors.
- Baking powder: Gives a little lift to keep the cookies from being too dense.
- Baking soda: Works with the brown sugar to create that perfect chewy texture.
- Ground cinnamon: The main spice that gives these their snickerdoodle soul.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves that screams fall. You can make your own or use store-bought.
- White chocolate chips: Optional but highly recommended. They melt into creamy pockets that balance the spice.
For the Cinnamon-Sugar Coating:
- Granulated sugar: Creates that classic sugary crust.
- Ground cinnamon: Mixed with sugar for rolling the dough balls before baking.
How to Make Pumpkin Snickerdoodles
The process is simple and beginner-friendly, with just a few easy steps.
Mix wet ingredients: Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until smooth and no brown sugar lumps remain. Add the vanilla and blotted pumpkin puree, whisking until everything is well combined and creamy. Set this bowl aside while you prep the dry ingredients.
Combine dry ingredients: In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice until evenly distributed.
Make the dough: Pour the wet mixture into the dry ingredients and stir with a large spoon or rubber spatula until just combined. The dough will be soft and slightly sticky. Gently fold in the white chocolate chips if you're using them.
Chill the dough: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This step is essential for the cookies to hold their shape and develop better flavor. You can chill the dough for up to 3 days.
Prepare for baking: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats. Mix the coating sugar and cinnamon together in a small bowl.
Shape and coat: Scoop the chilled dough into balls using about 1.5 tablespoons for each cookie. Roll each ball in the cinnamon-sugar mixture until completely coated, then place them 3 inches apart on your prepared baking sheets. Gently flatten each dough ball slightly with the back of a spoon or the bottom of a measuring cup.
Bake: Bake for 11 to 12 minutes, until the edges look set and lightly golden. The centers will still appear soft and slightly underdone. If your cookies haven't spread much during baking, gently press them down with a spoon while they're still hot. For extra indulgence, press a few additional white chocolate chips into the tops of the warm cookies.
Cool: Let the cookies rest on the baking sheets for at least 10 minutes. This cooling time helps them set up properly. Transfer to a wire rack and let them sit uncovered for several hours. They'll develop the best flavor and chewiness as they cool completely.
Store: Keep cooled cookies in an airtight container at room temperature for up to 1 week.
Smart Substitutions
No pumpkin puree? You can use mashed sweet potato, but the flavor will be slightly different. Make sure to blot it well.
Skip the white chocolate: These are delicious plain or with dark chocolate chips, semi-sweet chips, or even butterscotch chips instead.
Pumpkin pie spice substitute: Mix ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, and a pinch of cloves.
Dairy-free option: Use vegan butter in place of regular butter. The Pumpkin Snickerdoodles will taste nearly identical.
Less sweet coating: Cut the coating sugar in half if you prefer a lighter dusting of cinnamon-sugar.
Equipment For Pumpkin Snickerdoodles
- Glass mixing bowls: One medium and one large bowl are all you need for the dough.
- Whisk: Gets the wet ingredients smooth and lump-free.
- Rubber spatula: Perfect for folding everything together gently without overworking the dough.
- Baking sheets: Two large sheets let you bake a full batch at once.
- Silicone baking mats or parchment paper: Prevents sticking and makes cleanup easy.
- Medium cookie scoop: Keeps your Pumpkin Snickerdoodles uniform in size so they bake evenly. About 1.5 tablespoons works perfectly.
- Cooling rack: Lets air circulate around the cookies as they finish setting up.
How to Store These Pumpkin Snickerdoodles
Room temperature: Store in an airtight container for up to 1 week. They stay soft and chewy the entire time.
Freezing baked cookies: Once completely cooled, freeze in a freezer-safe container or bag for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
Freezing dough: Shape the dough into balls, roll in cinnamon-sugar, and freeze on a baking sheet. Once solid, transfer to a freezer bag. Bake from frozen, adding 1 to 2 extra minutes to the baking time.
Keeping them fresh: If your Pumpkin Snickerdoodles start to firm up after a few days, pop them in the microwave for 5 to 10 seconds to soften them back up.
Perfect Pairings and Serving Ideas
Serve these warm with a cold glass of milk for the ultimate cozy snack. The white chocolate gets extra melty and the spices smell incredible.
Pair them with hot apple cider or a pumpkin spice latte for a full fall experience. They're perfect for packing in lunchboxes or bringing to potlucks.
Stack them on a plate next to Tres Leches Cake or Cranberry Pistachio Shortbread Cookies for a dessert spread that covers all your autumn cravings.
Crumble a Pumpkin Snickerdoodles over vanilla ice cream for an easy fall sundae, or sandwich two cookies with cream cheese frosting for something extra special.
Expert Tips
Blot your pumpkin: This is Pumpkin Snickerdoodles the most important step. Place the pumpkin puree between paper towels and press gently to remove excess moisture. Too much liquid will make your cookies spread too thin.
Don't skip the chill time: Cold dough holds its shape better and develops deeper flavor. If you're in a rush, 30 minutes is the minimum, but overnight is even better.
Flatten slightly before baking: These Pumpkin Snickerdoodles don't spread as much as regular Pumpkin Snickerdoodles because of the pumpkin, so a gentle press helps them bake evenly.
Watch the bake time: They should look slightly underdone in the center when you pull them out. They'll continue cooking on the hot pan as they cool.
Let them rest: The texture improves dramatically after a few hours of cooling. They go from good to amazing as the flavors meld and the texture sets.
Use room temperature ingredients: If your butter is too hot, it can make the dough greasy. Let it cool until it's just warm to the touch.
FAQ
What is the secret to soft snickerdoodles?
The secret is using melted butter instead of softened butter, which creates a denser and chewier texture. Also, slightly underbaking the cookies and letting them cool on the pan helps them stay soft. In this recipe, the pumpkin puree adds extra moisture that keeps these Pumpkin Snickerdoodles tender for days. Don't skip the chilling step either, it helps develop flavor and texture.
What are the 2 ingredient pumpkin cookies?
The classic 2-ingredient version uses just a box of spice cake mix and pumpkin puree. While those are super quick, this recipe gives you much better texture and flavor with just a few more ingredients. You get real butter, warm spices you can control, and that signature cinnamon sugar coating that makes Pumpkin Snickerdoodles special.
What are common Pumpkin Snickerdoodles baking mistakes?
The biggest mistake is overbaking, they should look slightly underdone when you take them out. Another common error is using cold dough, which makes cookies spread unevenly. Not creaming the butter and sugar enough (or in this case, whisking the melted butter mixture well) can lead to dense cookies. For pumpkin versions, not blotting the puree adds too much moisture and makes them flat and greasy.
Can you add pumpkin puree to snickerdoodle cookie mix?
Yes, but you'll need to adjust the recipe. Store-bought mixes usually need eggs and oil, and adding pumpkin changes the moisture balance. This homemade recipe is specifically designed for pumpkin, so the ratios of flour, fat, and leavening are already perfect. If you want to experiment with a mix, reduce other wet ingredients by about half and add ¼ cup of blotted pumpkin puree.
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Pairing
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Pumpkin Snickerdoodles
Ingredients
Method
- Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until smooth.
- Whisk in the vanilla and blotted pumpkin puree until the mixture is fully smooth.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- Add the wet ingredients to the dry ingredients and mix together using a large spoon or rubber spatula. The dough will be very soft.
- If using, fold in ½ cup white chocolate chips, making sure they're evenly distributed.
- Cover the dough and refrigerate for at least 30 minutes or up to 3 days to chill.
- Preheat your 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. Roll each ball in the cinnamon-sugar coating and place 3 inches apart on the prepared baking sheets.
- Gently flatten the dough balls with the back of a spoon or the bottom of a cup to encourage spreading.
- Bake for 11-12 minutes, or until the edges are set and the centers are still soft.
- If the cookies haven't spread much, flatten them gently with the back of a spoon when you remove them from the oven.
- Press a few additional white chocolate chips into the tops of the warm cookies for decoration, if desired.
- Let the cookies cool on the baking sheets for at least 10 minutes before transferring them to a cooling rack to cool completely.
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