Pumpkin Snickerdoodles – Best Ever Cookie

Fall baking reaches peak coziness with these Pumpkin Snickerdoodles—chewy, warmly spiced cookies that blend the classic snickerdoodle flavor with real pumpkin and optional white chocolate chips. If you’re craving a soft-baked cookie that’s packed with pumpkin pie spice and cinnamon, this recipe is your go-to. With a rich aroma, a perfect chewy texture, and a sugar-crusted coating, these cookies make autumn even sweeter.

Why You’ll Love These Pumpkin Snickerdoodles

Pumpkin Snickerdoodles stand out for their balance of soft texture, bold flavor, and warm, nostalgic aroma. Unlike cakey pumpkin cookies, these are delightfully chewy thanks to blotted pumpkin puree and a strategic dough chill. Whether enjoyed plain or with melty white chocolate chips, they’re a crowd-pleasing treat ideal for seasonal gatherings, cozy nights in, or lunchbox surprises.

These cookies are:

• Egg-free (pumpkin replaces the egg naturally)
• Infused with fall spices like cinnamon and pumpkin pie spice
• Perfectly chewy, not cakey
• Easy to make ahead and freeze-friendly

What You’ll Need: Ingredient Guide

Each ingredient in this Pumpkin Snickerdoodles recipe plays an essential role in taste, texture, or structure. Here’s how:

• Unsalted Butter: Melted for extra chewiness and rich flavor

• Brown Sugar: Adds moisture and caramel notes

• Granulated Sugar: Sweetens and helps form that signature snickerdoodle coating

• Vanilla Extract: Deepens overall flavor

• Pumpkin Puree: The star ingredient, adds flavor and replaces egg

• All-Purpose Flour: Creates the cookie’s structure

• Salt: Balances sweetness and enhances depth

• Baking Powder: Assists in leavening

• Baking Soda: Helps spread and chewiness

• Ground Cinnamon: Essential for warmth and spice

• Pumpkin Pie Spice: A blend of nutmeg, cloves, ginger, and allspice for seasonal flair

• White Chocolate Chips (Optional): Adds creamy sweetness and contrast

• Cinnamon-Sugar Coating: Classic snickerdoodle crunch and flavor

Smart Swaps and Substitutions

If you’re missing an ingredient or need dietary flexibility, try these alternatives:

• White Chocolate Chips: Swap for butterscotch chips, cinnamon chips, or semisweet chocolate chips
• Pumpkin Pie Spice: Use 1/4 tsp each of ground ginger, nutmeg, allspice, and cloves if you don’t have a mix
• Butter Substitute: Vegan butter works well for dairy-free versions
• Gluten-Free Flour: Substitute with a 1:1 gluten-free baking mix, though texture may vary slightly
• Brown Sugar: Can be swapped with coconut sugar for a more natural option

How to Make Pumpkin Snickerdoodles – Step-by-Step

1. Blot the Pumpkin: Place pumpkin puree on paper towels and blot to remove excess moisture. This prevents cakiness and improves chew.
2. Mix Wet Ingredients: In a medium bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Stir in vanilla and blotted pumpkin puree.
3. Combine Dry Ingredients: In a large bowl, mix flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
4. Combine Wet and Dry: Add wet ingredients to dry and stir until just combined. Fold in white chocolate chips if using.
5. Chill the Dough: Cover and chill dough for 30 minutes (up to 3 days). This helps cookies keep their shape.
6. Preheat Oven: Heat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
7. Shape Cookies: Scoop about 1.5 tablespoons of dough per cookie. Roll into balls.
8. Coat with Cinnamon-Sugar: Mix coating ingredients and roll dough balls generously.
9. Slightly Flatten: Use the back of a spoon or cup to gently flatten dough balls.
10. Bake: Bake 11–12 minutes or until edges are set but centers look soft.
11. Cool: Let cookies cool for 10 minutes on the baking sheet, then transfer to wire rack. Flavor and chewiness improve with time—best enjoyed after cooling for a few hours or the next day!

Expert Tips for Perfect Pumpkin Snickerdoodles

• Don’t skip blotting the pumpkin — it’s key to preventing cakey texture
• Use fresh leavening agents — old baking powder or soda won’t lift the dough properly
• Chill the dough — just 30 minutes helps lock in shape and chew
• Flatten before baking — unlike other cookies, these don’t spread much on their own
• Enhance flavor over time — let the cookies sit uncovered for a few hours or overnight

Serving Suggestions and Fun Variations

Pumpkin Snickerdoodles shine on their own, but here are ideas to elevate your cookie game:

• Serve with: Chai tea, hot apple cider, or a pumpkin spice latte
• Top with: Drizzle of white chocolate or a sprinkle of flaky sea salt
• Variations:
  • Add chopped pecans for a nutty crunch
  • Replace white chocolate with dark chocolate for richness
  • Spice it up with a pinch of cayenne or extra ginger
  • Make a sandwich cookie with cinnamon cream cheese filling
• Make Ahead: Freeze unbaked dough balls up to 3 months. Thaw slightly, roll in cinnamon sugar, and bake as directed.

Why Pumpkin Snickerdoodles Are a Fall Must-Have

These cookies capture the very essence of fall baking. Chewy, spiced, and deeply aromatic, they’re more than just a seasonal treat—they’re a celebration of everything cozy. With or without white chocolate, Pumpkin Snickerdoodles will win over fans of classic snickerdoodles and pumpkin desserts alike.

Bake a batch for your next fall gathering or weekend project, and experience how a simple cookie can deliver so much autumnal joy.

Wrapping Up: Why You’ll Keep Coming Back to These Pumpkin Snickerdoodles

Pumpkin Snickerdoodles are the ultimate fall cookie—rich in spice, perfectly chewy, and easy to customize. Whether you go classic or fold in white chocolate chips, these cookies will quickly become a favorite in your seasonal baking rotation. Their irresistible cinnamon-sugar coating, combined with real pumpkin flavor, delivers a nostalgic warmth that makes every bite memorable. Plus, with freezer-friendly dough and make-ahead options, they’re as convenient as they are delicious.

Make them once, and you’ll see why they’re the cookie everyone asks for again and again.

FAQ About Pumpkin Snickerdoodles

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• Autumn Cheesecake
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