Nothing says cozy baking season quite like Pumpkin Snickerdoodles — a chewy, cinnamon-sugar cookie packed with warm spices and pumpkin goodness. These cookies strike the perfect balance between classic snickerdoodles and the nostalgic flavor of pumpkin pie. Whether you keep them simple or add creamy white chocolate chips, this fall dessert is a guaranteed crowd-pleaser. Bonus? No eggs required and easy enough for any home baker.
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Why You’ll Love These Pumpkin Snickerdoodles
These Pumpkin Snickerdoodles are a delightful twist on a traditional cookie, ideal for fall gatherings, bake sales, or your everyday pumpkin spice craving. Unlike cakey pumpkin cookies, these are soft and dense with a chewy bite — just like a perfect chocolate chip cookie but loaded with autumn flavor.
What makes them stand out:
- Egg-free recipe: Pumpkin puree acts as a natural binder.
- Chewy, not cakey: Blotting the pumpkin reduces moisture for the perfect texture.
- Quick chill time: Only 30 minutes in the fridge!
- White chocolate or plain: Versatile enough to suit your taste.
These are the pumpkin cookies you’ll crave every September — and all the way through Thanksgiving.
Essential Ingredients for Flavor & Texture
• Pumpkin Puree: Adds natural sweetness, moisture, and that signature fall flavor
• Melted Butter: Helps create a dense, chewy base
• Brown Sugar: Deepens the flavor and enhances softness
• Granulated Sugar: Sweetens and aids in crisping the edges
• Vanilla Extract: Rounds out the spice and pumpkin flavors
• All-Purpose Flour: Provides structure to the cookies
• Baking Soda & Baking Powder: Both are needed to lift and stabilize the dough
• Ground Cinnamon: A classic warm spice that complements pumpkin
• Pumpkin Pie Spice: The heart of the flavor profile — cloves, nutmeg, ginger, and allspice
• White Chocolate Chips (Optional): Add creamy sweetness and texture contrast
Smart Swaps & Ingredient Alternatives
• No White Chocolate? Use butterscotch chips, cinnamon chips, or semi-sweet chocolate
• Pumpkin Pie Spice Substitute: Combine ¼ tsp each of ground ginger, nutmeg, cloves, and allspice
• Gluten-Free Option: Use a 1:1 gluten-free baking flour blend
• Dairy-Free Version: Substitute plant-based butter and omit white chocolate or use dairy-free chips
• Less Sweet Preference: Cut the granulated sugar by 1–2 tablespoons without compromising texture
How to Make Pumpkin Snickerdoodles – Step-by-Step
- Blot the Pumpkin: Measure 6 tablespoons of pumpkin puree after blotting it with paper towels to remove excess moisture. This step is key to chewy texture.
- Mix Wet Ingredients: In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Stir in vanilla and blotted pumpkin puree.
- Combine Dry Ingredients: In a large bowl, whisk flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice.
- Make the Dough: Combine wet and dry ingredients using a rubber spatula or spoon. Mix until a soft dough forms. Fold in white chocolate chips if using.
- Chill the Dough: Cover and refrigerate for 30 minutes (up to 3 days). This prevents spreading and improves flavor.
- Shape & Roll: Preheat oven to 350°F (177°C). Mix cinnamon and sugar for the coating. Scoop 1.5 tablespoon portions of dough, roll into balls, and coat in cinnamon-sugar.
- Slightly Flatten: Place dough balls on lined baking sheets about 3 inches apart. Lightly flatten the tops with a spoon or measuring cup.
- Bake: Bake for 11–12 minutes until edges are set but centers appear soft. If they don’t spread much, gently flatten right after baking.
- Cool & Enjoy: Let cookies cool on baking sheets for 10 minutes, then transfer to a wire rack. Flavor and texture improve after several hours or overnight.
Tips to Perfect Your Pumpkin Snickerdoodles
- Don’t skip blotting the pumpkin. It’s essential to avoid cakey cookies.
- Fresh baking soda and powder matter. Replace every 3 months for best results.
- Flatten before baking. These cookies won’t spread much on their own.
- Patience pays off. The chewiness and flavor intensify as they cool — they’re even better the next day!
- Double batch = smart move. These go fast. Make extras and freeze some for later.
Delicious Pairings & Custom Variations
• Pair With: Hot chai, spiced apple cider, or pumpkin cold brew for a true fall treat
• Make Them Spicier: Add an extra pinch of ginger or a dash of cayenne
• Dip Them: Drizzle or dunk in white chocolate for an elegant finish
• Holiday Version: Swap white chocolate for cinnamon chips and add a dusting of nutmeg
• Storage: Keep in an airtight container at room temperature for up to 1 week. Freeze baked cookies or dough balls (pre-rolled) for up to 3 months.
Why These Pumpkin Snickerdoodles Are a Fall Must-Bake
Aside from being totally addictive, Pumpkin Snickerdoodles offer that nostalgic cinnamon-sugar flavor with a seasonal twist. They’re perfect for bake sales, Halloween parties, Thanksgiving dessert tables, or as a quick pick-me-up with coffee on a crisp afternoon.
They capture everything we love about fall — warm spices, cozy textures, and indulgent flavor — all in a cookie that’s as easy to make as it is to devour. Whether you bake them with white chocolate or plain, these cookies are sure to become a new seasonal favorite.
Ready to embrace the magic of pumpkin spice in cookie form? These Pumpkin Snickerdoodles are calling your name.
Wrapping Up: Why Pumpkin Snickerdoodles Deserve a Spot in Your Fall Baking
If you’re craving that cozy, warm-baked goodness that defines the fall season, these Pumpkin Snickerdoodles are a must-bake. With the perfect balance of cinnamon, pumpkin, and soft chewiness, they offer everything you love about autumn in one irresistible bite. Whether you’re baking for a holiday party, a weekend treat, or simply filling your kitchen with the scent of fall spices, these cookies are always a hit. They’re easy to make, freezer-friendly, and versatile enough to please both classic and adventurous cookie lovers.
Pumpkin Snickerdoodles are more than just cookies — they’re a seasonal tradition in the making.
Frequently Asked Questions About Pumpkin Snickerdoodles
1. Can I make Pumpkin Snickerdoodles without white chocolate chips?
Absolutely. While white chocolate chips add a creamy sweetness, these cookies are just as delicious without them. They’ll still retain their soft, chewy texture and bold fall flavor.
2. Why do I need to blot the pumpkin puree?
Blotting removes excess moisture from the puree, which helps prevent cakey cookies. Too much water in the dough leads to puffier, softer cookies, while blotting ensures a denser, chewier result — more like traditional snickerdoodles.
3. Can I freeze the dough or the baked cookies?
Yes! The dough can be scooped and frozen for up to 3 months — freeze before rolling in cinnamon sugar for best results. Baked cookies also freeze well. Just thaw at room temperature and enjoy.
More Relevant Recipes
- Chewy Pumpkin Snickerdoodles: A Fall-Inspired Twist on a Classic Favorite
- Cookie Butter Snickerdoodles: A Sweet, Spicy Twist on the Classic
- Pumpkindoodle Cookies: The Ultimate Fall Treat
Pumpkin Snickerdoodles
- Total Time: 1 hour
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These soft and chewy Pumpkin Snickerdoodles combine the cozy flavors of pumpkin spice and cinnamon sugar in an irresistible fall cookie. With no eggs, a quick chill time, and an optional white chocolate twist, they’re easy to bake and perfect for seasonal gatherings.
Ingredients
- 1/2 cup (113g) unsalted butter, melted and slightly cooled: adds richness and chewy texture
- 1/4 cup (50g) packed light or dark brown sugar: provides moisture and deep sweetness
- 1/2 cup (100g) granulated sugar: adds sweetness and slight crispness
- 1 teaspoon pure vanilla extract: enhances flavor depth
- 6 tablespoons (86g) pumpkin puree (blotted): adds moisture and seasonal flavor
- 1 1/2 cups (188g) all-purpose flour: forms the structure of the cookies
- 1/4 teaspoon salt: balances sweetness
- 1/4 teaspoon baking powder: helps lift the cookies
- 1/4 teaspoon baking soda: aids in spreading and tenderness
- 1 1/2 teaspoons ground cinnamon: core flavor profile
- 1 teaspoon pumpkin pie spice: adds warmth and depth
- Optional: 1/2 cup (90g) white chocolate chips: adds creamy sweetness
- Coating:
- 1/2 cup (100g) granulated sugar: for rolling
- 1 teaspoon ground cinnamon: for rolling
Instructions
- Blot pumpkin puree with paper towels to remove excess moisture. Measure 6 tablespoons after blotting.
- In a medium bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and no lumps remain. Add vanilla and pumpkin puree, whisking until combined.
- In a large bowl, whisk flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- Pour wet ingredients into dry ingredients and mix with a spatula or spoon until dough forms. Fold in white chocolate chips if using.
- Cover and chill the dough for at least 30 minutes (or up to 3 days).
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment or silicone mats.
- Mix coating ingredients (sugar and cinnamon) in a small bowl.
- Scoop dough (1.5 tbsp each), roll into balls, and coat in cinnamon sugar. Place on baking sheets 3 inches apart.
- Lightly flatten each ball with the bottom of a spoon or cup.
- Bake for 11–12 minutes, until edges are set. Centers will look soft.
- Remove from oven. Optionally press extra white chocolate chips on top. Let cool on the sheet for 10 minutes before transferring to a wire rack.
- Enjoy now or store uncovered for a few hours to enhance chewiness and flavor.
Notes
- Blotting the pumpkin is key to avoiding cakey cookies.
- Cookies improve in flavor and texture after cooling completely or sitting overnight.
- Dough can be chilled for up to 3 days or frozen for up to 3 months.
- Feel free to omit or swap white chocolate chips with other flavors like cinnamon or butterscotch chips.
- Use homemade or store-bought pumpkin pie spice.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
