Pumpkin Snickerdoodle Cookies are soft and chewy with subtle pumpkin flavor and warm spices. The cookies are rolled in cinnamon sugar before being baked for that irresistible crunch! Serve these to make soft and chewy cookies with a glass of milk, a hot beverage, or with a scoop of ice cream as dessert.
If you thought regular Snickerdoodle cookies were delicious, wait until you try my version! The pumpkin puree adds volume and moisture to these cookies and the pockets of melted white chocolate chips add extra sweetness.
Gift these pumpkin Snickerdoodle cookies to friends and family this pumpkin season or whip up a batch for the family to enjoy this fall!
Why We Love Pumpkin Snickerdoodle Cookies Recipe?
Pumpkin snickerdoodle cookies are loaded with the warm flavors of pumpkin pie spice with pockets of sweet white chocolate chips. The cookies are soft and chewy, coated in cinnamon sugar for an extra dose of crunch.
While I love regular Snickerdoodle cookies, these pumpkin-inspired Snickerdoodle cookies are perfect for pumpkin season, made with healthy pumpkin puree which not only adds delicious flavor but also provides volume and moisture.
Enjoy these scrumptious cookies with a glass of milk, coffee, or as a dessert with vanilla ice cream.
Ingredients for Pumpkin Snickerdoodle Cookies Recipe
Here’s a list of everything you need to make these easy to make cookies:
- Unsalted butter: Melted, not softened.
- Sugar: I’ve used both brown and white granulated sugar.
- Vanilla extract
- Pumpkin puree: Not pumpkin pie filling!
- Flour: All-purpose flour or gluten-free alternatives.
- Salt: Omit if using salted butter.
- Baking powder and soda: Check the expiry date to ensure a good rise in these cookies.
- Pumpkin pie spice: You can make your own if you like by simply combining spices.
- Chocolate chips: I’ve used white chocolate chips but you could use milk chocolate chips or semisweet chocolate chips instead.
- Coating: Combine white sugar and cinnamon.
Frequently Asked Questions
Here are some common queries to help you with the recipe:
Q. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. Make sure that the pumpkin puree (canned or homemade) is drained well to prevent excess moisture from being added to the cookie dough.
Q. Can I make the dough in advance?
Absolutely! The cookie dough for these pumpkin Snickerdoodle cookies can be made in advance and stored in the fridge to chill for 2-3 days or in the freezer for longer. Chilling the dough will also create puffier cookies.
Q. How do I store Pumpkin Snickerdoodle Cookies?
Store these cookies in an airtight container at room temperature for 2-3 days. To maintain their soft texture, you can add a slice of bread to the container to absorb excess moisture.
Q. Can I freeze these pumpkin Snickerdoodle cookies?
Yes! Once completely cool, store these cookies in an airtight container or plastic bag in the freezer for up to 3 months.
Q. Are these cookies gluten-free?
These cookies can be made to be gluten-free by using gluten-free flour instead of all-purpose flour.
Tips and Tricks
- Allow the baked cookie to cool slightly before serving. This will help prevent the cookies from falling apart.
- Since every oven differs, it’s a good idea to check on your cookies for around 8 minutes. Remember, you don’t want to overcook these cookies as they can become too hard and crunchy.
- I don’t recommend using only one kind of sugar. Granulated and brown sugar is needed to create cookies that are chewy in the center and crispy outside.
More Scrumptious Cookies To Bake
- Snickerdoodle Cookies
- Iced Pumpkin Cookies
- My Favorite Chocolate Chip Cookie Recipe
- Air Fryer Peanut Butter Cookies
- Chai Sugar Cookies
- Almond Cookies Recipe
These soft and chewy Snickerdoodle cookies with white chocolate chips, pumpkin pie spice, and cinnamon sugar coating are the perfect addition to your home baking this Fall season!