Pumpkin Snickerdoodles

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These pumpkin snickerdoodles are packed with Fall-inspired spices and canned pumpkin. These buttery and sweet cookies are soft on the inside with perfectly crisp edges and a pumpkin spiced sugar coating.

If you’ve enjoyed these popular snickerdoodle cookies, you’ll be obsessed with this fun Fall twist!

Up close photo of a stack of pumpkin snickerdoodle cookies. The top cookie is broken in half so you can see the soft and chewy interior

The BEST Pumpkin Snickerdoodles

Last year I set out to perfect snickerdoodles for my sister’s wedding reception’s cookie bar. Snickerdoodles are my brother-in-law’s favorite cookie and I spent weeks creating what I consider the perfect snickerdoodle. After he agreed they were the best snickerdoodles ever, I had the itch to create a fun twist on the original – pumpkin spiced snickerdoodles!

Not only did my brother-in-law become obsessed over these pumpkin snickerdoodles, but they even converted him to pumpkin treats. I found out after making him a batch of these cookies he never has liked pumpkin cookies. That is, he says, until these pumpkin snickerdoodles!

These cookies are perfectly seasoned with cinnamon, pumpkin pie spice, allspice, nutmeg, and ground cloves. They’ve got the classic chewy cookie texture with a soft and chewy center and crisp edges — no cake-y pumpkin cookies here!

Process shots-- images of the butters and sugars being mixed together, adding pumpkin and vanilla, mixing together the dry ingredients, and combing it with the wet ingredients. The cookies being rolled into balls and rolled in the sugar, and then being baked

How to make the Pumpkin Snickerdoodle Cookies

  • Whisk together butter & sugars. For these cookies we start with melted butter. Before adding in the sugars, it is important to let the melted butter cool. Once the butter is melted, it needs to cool back to room temperature. If the butter is hot, it will melt the sugars, which causes greasy cookies that spread. 
  • Add in pumpkin & vanilla. The pumpkin and vanilla are added next. Make sure the pumpkin you are using is not overly watery — this will cause cakey cookies. Dab wet pumpkin with paper towel before adding.
  • Mix dry ingredients. We’ve got pretty standard snickerdoodle ingredients: flour, baking soda, salt, cream of tartar, and spices. Cream of tartar is what gives snickerdoodles their classic flavor so you won’t want to skip that ingredient! And then we’ve got a whole blend of spices — feel free to increase or decrease these spices to personal preference. 
  • Combine wet & dry. Mix the two until just combined; don’t over-mix the pumpkin snickerdoodles dough.
  • Roll cookie dough balls. Once the dough is finished, roll cookie dough balls into a tall cylindrical shape. Roll the dough balls in the pumpkin pie spiced white sugar and chill the cookie dough balls. I like rolling the balls before chilling as it’s much easier to work with the dough when it’s soft.

No eggs?

Yes, that’s right! There are no eggs in this pumpkin snickerdoodles recipe. The pumpkin actually replaces the need for eggs in this recipe.

Shot of author holding a tray of the uncooked cookies ready to be put in the oven

Pumpkin Snickerdoodle Cookies Tips

  • Use a good solid-packed pumpkin: I highly recommend Libby’s pumpkin (not sponsored) for these pumpkin snickerdoodles as I’ve always had the most success with their canned pumpkin — it’s thick, not watery, and has a great pumpkin flavor.
  • Correctly measure the flour: If you press a measuring cup into a bag of flour you will pack in way too much flour (which will result in cake-like cookies with the wrong texture). To properly measure your flour, spoon the flour into the measuring cup until its overfilled. Then use the back of a butter knife to level the measuring cup at the top. You’ll have a perfect flour measurement now!
  • I like using dark brown sugar in these pumpkin snickerdoodles, but light brown sugar will also work. Dark brown sugar simply has a higher molasses content so the cookies end up with a more intense molasses flavor which complements the pumpkin and spices nicely.
  • Roll tall cookie dough balls: Instead of rolling a round ball, roll the dough into a taller more cylindrical shape (see above picture). When the cookies bake you’ll get that perfect thick & chewy center AND the crisp edges. This is because this shape bakes a bit differently — the bottom of the cookie “ball” bakes first, which will push out and become the crisp edge. The top of that tall cookie dough “ball” becomes the thick and chewy center. Perfect texture every time! 
  • Chill the dough: Since we melted the butter, the dough needs time to chill. This allows for the butter to re-solidify. Otherwise, these cookies spread into a pancake! The chilling time also gives the flavors and textures time to meld together and intensify.

How long do these cookies last?

I prefer soft and fresh cookies so in my opinion these pumpkin snicerkdoodles are best day 1 and day 2 of being made.

That said, these pumpkin snickerdoodles will last in an airtight container, at room temperature, for 5-7 days.

The dough can be frozen for these pumpkin snickerdoodles. Form the dough into the cookie shape, roll in the pumpkin pie spice + sugar, and freeze the dough on a sheet pan in the freezer. Once the cookie balls are frozen, transfer them to a plastic bag/airtight container and you can store them in the freezer for up to three months. When you’re ready to bake, take the frozen cookie dough balls and bake them straight from the freezer. They’ll take a few extra minutes so keep an eye on them as they bake.

Close up shot of a pumpkin snickerdoodle broken in half to see the soft and chewy interior

Fun flavor variation ideas

  • For a delicious flavor twist, try adding 1 cup white chocolate or 1 cup cinnamon baking chips to this recipe.
  • Add an unwrapped rolo to the center of these pumpkin snickerdoodles (similar to this caramel snickerdoodles recipe)

More delicious pumpkin recipes

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Pumpkin Snickerdoodles

4.92 from 12 votes
These pumpkin snickerdoodles are packed with Fall-inspired spices and canned pumpkin. These buttery and sweet cookies are soft on the inside with perfectly crisp edges and a pumpkin spiced sugar coating.
Print Recipe

Pumpkin Snickerdoodles

4.92 from 12 votes
These pumpkin snickerdoodles are packed with Fall-inspired spices and canned pumpkin. These buttery and sweet cookies are soft on the inside with perfectly crisp edges and a pumpkin spiced sugar coating.
Course Dessert
Cuisine American
Keyword Pumpkin Snickerdoodles
Prep Time 15 minutes
Cook Time 9 minutes
Chill the dough 1 hour
Total Time 1 hour 24 minutes
Servings 19 -21 cookies
Calories 131kcal
Cost $4.51

Ingredients

  • 16 tablespoons (1 cup; 227g) unsalted butter, melted
  • 2/3 cup (140g) white sugar
  • 2/3 cup (93g) dark brown sugar, packed (light brown sugar also works)
  • 6 tablespoons (80g) solid pack pumpkin (I recommend Libby's)
  • 1/2 tablespoon pure vanilla extract
  • 2 and 3/4 cup (331g) all-purpose white flour (See Note 1)
  • 1 and 1/2 teaspoons cream of tartar
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon EACH: nutmeg, ground cloves
  • 1/2 teaspoon allspice
  • 1-2 teaspoons pumpkin pie spice (increase/decrease to personal preference)

Cinnamon Sugar Coating

  • 1/4 cup (55g) white sugar
  • 1 teaspoon pumpkin pie spice

Instructions

  • WET INGREDIENTS: In a large bowl add the melted butter and allow to fully cool to room temperature. This is very important or the cookies will end up greasy and spread. Once the butter is cooled to room temperature, add in the white sugar and brown sugar. Briskly whisk until combined and smooth. Add in the pumpkin and the vanilla extract. Whisk until combined.
  • DRY INGREDIENTS: In another bowl, stir together the flour (See Note 1), cream of tartar, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and pumpkin pie spice. (We add 1 teaspoon pumpkin pie spice for a mild flavored pumpkin cookie; add more to personal preference) Whisk to combine.
  • COMBINE: Add all of the dry ingredients into the wet ingredients and mix until JUST combined. Do not over mix the dough.
  • FORM COOKIE BALLS: Roll tall cylindrical balls of dough (see the 3rd photo in the post). If you have a kitchen scale, the balls of dough should be about 1.7 ounces; or about 2 tablespoons big. In a small bowl, stir together the cinnamon sugar coating -- the white sugar and pumpkin pie spice. Roll the balls of dough to generously be coated in the cinnamon-sugar mixture.
  • CHILL: Cover cookie balls with plastic wrap and place in the fridge for 1 hour. When cookie dough balls have almost finished chilling, preheat the oven to 350 degrees F.
  • BAKE: Place dough balls on a parchment or silpat lined sheet pan with plenty of space (I only add 6 cookie balls at a time) and bake for 9-13 minutes. Watch carefully being sure to not over-bake. We like slightly under-baked snickerdoodle cookies best!
  • COOL: Remove and let stand on cookie sheet for 5 minutes before removing to a cooling rack.
  • STORAGE: Cookies best enjoyed within 1-2 days. The pumpkin flavor does intensify at day 2. Store leftover cookies in an airtight container at room temperature. Freeze unbaked cookie dough balls for up to 3 months (bake straight from freezer adding 1-3 minutes to bake time).

Video

Recipe Notes

Note 1: If you press a measuring cup into a bag of flour you will pack way too much flour in; use a spoon to scoop it into a measuring cup and then level the top with the back of a butter knife. 

Nutrition Facts

Calories: 131kcal | Carbohydrates: 15.5g | Protein: 1.1g | Fat: 7.5g | Cholesterol: 17.4mg | Sodium: 89.3mg | Fiber: 0.3g | Sugar: 11.6g

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

 

 

The best ever, soft and chewy, Fall-spiced pumpkin snickerdoodles. Based off of the famous snickerdoodle recipe with ALL 5-star reviews! via chelseasmessyapron.com #pumpkin #dessert #easy #quick #cookies #snickerdoodle #fall #best #ever #cannedpumpkin #pumpkinpiespice
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42 Comments

  1. I haven’t tried the recipe yet, but I want to thank you for always giving extra “tips”, this time explaining about the effects of melted butter, and the need for chilling the dough. If I understand the reasons for instructions, I will follow them so much better, and I will have the knowledge to apply to other recipes. Your experience is so valuable ! Looking forward to making these cookies, sound wonderful !

  2. These cookies are amazing!!!
    Where I live, there is no Libby’s solid pumpkin available. So, I have to replace it. I’ve picked a squash about 1-kilo weight, cut it into 2-inch chunks and microwaved it on 800w for 10 min. Then scooped out 6tbl spoons for the recipe. My cookies weren’t as pretty as yours, but tasted delicious! Thank you, Chelsea!

    1. Ahh i’m SO glad you were able to make these work! And that you enjoyed them! I’m sure they looked amazing! Thanks Natali!! 🙂

  3. 5 stars
    I knew I would love these because I love your original snickerdoodles! Shaping the dough into tall balls is GENIUS! They bake up perfectly, with that extra soft middle which is to die for! I love the little extra spice in these–perfect for a fall cookie! And if you don’t know Chelsea personally, she really is as nice as she seems! We live in the same city, and when I told her I was making a bunch of her pumpkin recipes for a bridal shower, she offered to make the snickerdoodles for me! She brought me over 2 plates of fresh-baked cookies that truly looked and tasted as good as they do in her pictures! What a sweetheart, and an incredible cook!

      1. 4 stars
        So I am OCD about following a recipe. The flour was spooned in, and well, they dont bake well. (And I made dough for 6, Yes, SIX batches. So even is off again took out of the fridge and need to warm up to add a little flour, just so it will cook. But for flavor. I gave it 4 stars,

  4. 5 stars
    Not sure if you know but most canned pumpkin is not actually pumpkin at all but usually butternut squash. I wanted to make the tastiest pumpkin pies so bought multiple types of pie pumpkins and other squashes and got baking and tasting. HoneyNut squash is the hands down winner (it has to be ripe minimal green or else it is too watery). They are very easy to bake and small so you can bake a few at once. They have a rich orange color, dense yet smooth consistency and rich “pumpkin” nut flavor. Actual pumpkin is kind of yellow and bland not the traditional “pumpkin” color or flavor you think of. Long story short it made the most wonderful cookies so I highly recommend you give it a try sometime.

    1. I don’t bake a whole ton with shortening so I really don’t know how these cookies would end up with it; sorry to not be of more help.

  5. 5 stars
    I have never made such perfect cookies! The tip about making tall dough balls changed my culinary life. So soft and chewy. My coworkers inhaled them!

  6. 5 stars
    Absolutely fantastic cookies! One note, if you use softened butter instead of mostly melted butter, there is no need to refrigerate dough before shaping and baking. Made these today using the softened butter, and they came out perfectly.

  7. 5 stars
    Wow. These were my first Pumpkin snickerdoodles and they will be my only recipe. So good! And thank you for explaining tips for baking. It was so helpful.

  8. 5 stars
    These are simply AMAZING. I made them for work – and my coworkers raved that they are the best cookies they have ever eaten – I had to give the recipe out so many times. One co-worker described them as “sinful” – and I had a student want the recipe too – to make for company. Snickerdoodles are my favorite – but this just elevates them to the BEST level!!!! Perfection!

  9. These were fantastic especially when chilled overnight! I cooked one tray after a couple hours of chilling but the ones I cooked the next day came out better. I replaced the flour with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour with great results. Even the non-GF peeps raved about them and have been asking for more! I also doubled the recipe 🙂
    Thanks for the tip about rolling into cylinders, the engineer in me loved thinking about the science behind the chewy center… OH and giving the ounces per ball was clutch!! Thanks again!

  10. I made these for a work function, and they were a HUGE hit. They were the talk of the office. I used half a cup of homemade pumpkin puree, since I had it on-hand and they turned out PERFECT. They were so good that I might bring these to Thanksgiving. Thank you!

  11. 5 stars
    What a fantastic recipe! I actually used half coconut oil and half butter and the results came out so tasty! Added heaping teaspoons of pumpkin spice because I love the fall spices!! Thank you for sharing an easy and delicious recipe!!

  12. For the sugar mixture that you roll the balls in…initially you call for sugar and pumpkin pie spice. But later in the recipe instructions you refer to it as the “cinnamon-sugar mixture”…so which is it??

  13. 5 stars
    I’m an experienced baker and I am a very tough critic of all baked goods, let me tell you, these cookies, were out of this world amazing! I put a salted maple frosting on top and they were so hard to stop eating! Thanks for the awesome recipe!

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