Pumpkin Snickerdoodle Cookies

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.

Serving tray with pumpkin snickerdoodle cookies, glass of milk, fall-inspired table decoration.

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.  

Overhead view of tray with pumpkin snickerdoodle cookies on an orange table cloth.

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. 
  • Cinnamon
  • 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.
White stacked plates with pumpkin snickerdoodle cookies, glass of milk, tray of pumpkin snickerdoodle cookies.

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.

Overhead view of white serving tray with pumpkin snickerdoodle cookies, stacked white plates with pumpkin snickerdoodle cookies, glass of milk, bowl of cinnamon sugar, fall-inspired table decoration.

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.

Overhead view of white serving tray with fall inspired snickerdoodle cookies, glass of milk, bowl of cinnamon sugar, fall-inspired table decoration.

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

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!

Yield: 12 Cookies

Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle’s might be my new favorite cookie! The yummy Cinnamon Sugar coating on the outside, with the gooey White Chocolate Chips all around and the yummy taste of the Pumpkin Purée makes this perfectly soft cookie so delicious!

Prep Time 45 minutes
Cook Time 11 minutes
Total Time 56 minutes


  • 1/2 cup unsalted butter (melted)
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 6 tbsp pumpkin purée
  • 1 1/2 cup of flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 cup white chocolate chips

For the coating

  • 1/2 cup sugar
  • 1 tsp cinnamon


  1. Stir the melted butter, brown sugar and sugar together in a small/medium bowl until no brown sugar lumps remain. Stir in the vanilla and blotted pumpkin until smooth. Set aside.
  2. 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.
  3. Cover the dough and chill for 30 minutes or up to 24 hours. Chilling the dough is a must for this.
  4. Remove dough from the fridge and 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
  5. Scoop about 1.5 tablespoons of the dough out and roll into a ball. Roll 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 in between the cookies.
  6. 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 the oven.


  • Keep in an airtight container on the counter for a week.
  • To remove excess moisture from the pumpkin puree, simply place the required amount on a stack of paper towels. Gently pat it dry with additional paper towels. Use a spoon to scoop it off the paper towels.
  • If the dough feels a bit too firm when coming out of the fridge, no worries! Just give it a few extra minutes to soften up a bit.

Did you make this recipe?

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