Pumpkin Snickerdoodle Cookies
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If you’re craving Fall in a cookie, you have to try these Pumpkin Snickerdoodles! These cookies are filled with pumpkin, creamy white chocolate chips, your favorite fall spices, and are coated in warm cinnamon-sugar goodness. They’re the perfect addition to my Fall series.
I recently updated this recipe from the original because I felt like these cookies were turning out more cakey than I wanted. After a few revisions, they are now soft and chewy and have almost fudgy-like centers.
So even though it might not officially be Fall yet, these cookies are perfect for satisfying your pumpkin craving or just making your kitchen smell heavenly.
And if you’re a lover of all things snickerdoodle, try my Classic Snickerdoodle Cookies, Brown Butter Caramel Snickerdoodle Cookies, Apple Butter Snickerdoodles, or my Gingerbread Snickerdoodles.
Table Talk with Tawnie
If you know me, you know snickerdoodle cookies are some of my favorite cookies to make. You can never go wrong with a traditional snickerdoodle cookie, but over the years, I’ve also loved to get creative with different flavors and variations. I originally came up with this pumpkin snickerdoodle recipe a couple of years ago, but recently revamped it to make it even better. The original version just seemed to keep turning out too cakey, and now I think I’ve figured out how to still get all the elements of a snickerdoodle in a soft, chewy cookie that is absolutely perfect for Fall!
- Pumpkin: Be sure to use the 100% pumpkin puree and not pumpkin pie filling. Blot the puree by pressing paper towels on it until they’re not absorbing much liquid.
- All-purpose flour: After testing this recipe with both all-purpose and cake flour, I’ve found I prefer the texture with all-purpose flour. As always, it’s essential to make sure you’re using the spoon and level method to measure your flour when baking. Too much flour can result in drier, harder cookies, which you don’t want with these!
- Egg + 1 egg yolk: The extra egg yolk adds richness, soft tenderness, and helps bind the dough. Make sure both your egg and egg yolk are at room temperature.
- Spices: You’ll need both cinnamon and pumpkin pie spice for these cookies. You can choose to make a cinnamon sugar mixture or a pumpkin spice sugar mixture to roll your cookies in before baking, based on your preference!
- White chocolate chips: I really like the sweetness of the white chocolate chips in these cookies (plus, I think they look so pretty😍), but you could also substitute them for semi-sweet chocolate chips or just omit them completely for a more traditional snickerdoodle taste.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Mix the wet ingredients
Start by blotting the pumpkin with a few paper towels to remove excess moisture. Then mix the rest of the wet ingredients.
Add dry ingredients
In a separate bowl, whisk together the dry ingredients. Then gently stir the dry ingredients into the wet ingredients.
Assemble dough
Gently fold in the white chocolate chips, then cover and chill the dough.
Roll in cinnamon sugar
Mix together the sugar and cinnamon (or pumpkin pie spice). Scoop dough into 1.5-2 tablespoon-sized balls, then roll them in the spiced sugar mixture.
Bake & ENJOY!!
Bake for 9–11 minutes, or until the edges are set and the centers still look slightly soft. Add a few more chocolate chips on top, then let the cookies cool, and ENJOY!
Expert Tips
- Blot pumpkin: Don’t skip blotting the pumpkin! This helps to remove excess moisture and keeps the cookies chewy, not cakey.
- Spoon and level flour: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.
- Don’t over-mix: Be careful not to over-mix. Mix the wet and dry ingredients just until no flour streaks remain, then gently fold in the white chocolate chips.
- Perfectly round cookies: Use any round object slightly larger than the cookies, like a large round cookie cutter, biscuit cutter, or even the open top of a wide glass or mug. Place the ring around the warm cookie and gently swirl or “scoot” the cookie in small circles. The edges will nudge into a perfect round shape. Be sure to do this while the cookies are still hot and pliable, usually within the first 30 seconds of coming out of the oven!
- Top the freshly baked cookies: I like to top the freshly baked cookies with a few more white chocolate chips right when they come out of the oven to help give them a pretty presentation.
- Make the cookie dough in advance: You can easily make this cookie dough in advance and chill it in the refrigerator for up to 3 days. When you’re ready to bake, allow it to come to room temperature, then bake away.
Fall Series
Back by popular demand is my Fall series for 2025! This year I’ve worked on more pumpkin goodies, slow cooker comfort meals, and drool worthy apple desserts. There’s something for everyone to enjoy & if you want more, have to check out the previous year’s Fall featured recipes too!
Storage / Freezing
- To store: Store these pumpkin snickerdoodles in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
- Freeze baked cookies: Let cookies cool completely. Then freeze in an airtight container for up to 3 months.
- Freeze cookie dough: To freeze the cookie dough, scoop the dough into 1.5-2 tablespoon-sized balls, and freeze in a single layer in an airtight container for up to 3 months. You can bake the cookie dough straight from the freezer, just add an extra minute or so to your bake time. Ovens may vary.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ingredients
- 1/2 cup 100% pumpkin puree (blotted to 1/3 cup)
- 1 cup unsalted butter (melted and slightly cooled)
- 1 cup dark brown sugar (packed)
- 1 cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 Tbsp. vanilla extract
- 2 3/4 cups all-purpose flour (spooned and leveled)
- 1 Tbsp. pumpkin pie spice
- Pinch of cinnamon (optional for extra cinnamon-y goodness)
- 1 tsp. baking soda
- 1 tsp. fine salt
- ½ tsp cream of tartar
- 1 cup white chocolate chips (plus more for garnishing the tops)
For rolling:
- ¼ cup granulated sugar
- ¾ tsp. pumpkin pie spice (or cinnamon)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Blot the pumpkin: Place the 1/2 cup of pumpkin puree on a plate or shallow bowl. Add a few layers of paper towels on top and blot it until reduced to ~1/3 cup. This step removes excess moisture and helps keep the cookies chewy, not cakey.1/2 cup 100% pumpkin puree
- Mix the wet ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.1 cup unsalted butter, 1 cup dark brown sugar, 1 cup granulated sugar
- Add pumpkin & eggs: Add the blotted pumpkin, egg, egg yolk, and vanilla extract. Whisk again until thoroughly combined and creamy.1 large egg, 1 large egg yolk, 1 Tbsp. vanilla extract
- Combine the dry ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, a pinch of cinnamon, baking soda, salt, and cream of tartar.2 3/4 cups all-purpose flour, 1 Tbsp. pumpkin pie spice, Pinch of cinnamon, 1 tsp. baking soda, 1 tsp. fine salt, ½ tsp cream of tartar
- Bring the dough together: Gradually stir the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix until no flour streaks remain, but don’t overmix.
- Add white chocolate chips: Gently fold in the white chocolate chips until evenly distributed throughout the dough.1 cup white chocolate chips
- Chill the dough: Cover the dough and chill for at least 30 Start Timer minutes or up to 24 hours. Chilling helps prevent spreading and makes the dough easier to work with.
- Preheat the oven: Preheat to 350°F (175°C). Line a couple of baking sheets with parchment paper.
- Assemble cookies: In a small bowl, mix together the sugar and cinnamon (or pumpkin pie spice). Scoop dough into 1.5-2 tablespoon-sized balls (about a medium cookie scoop). Roll into smooth balls, then roll in the spiced sugar mixture.¼ cup granulated sugar, ¾ tsp. pumpkin pie spice
- Bake: Arrange dough balls about 2 inches apart on the baking sheet. Bake for 9–11 minutes, Start Timer or until the edges are set and the centers still look slightly soft. Don’t overbake because they’ll continue to set up on the baking sheet.
- Cookie scooting: Use any round object slightly larger than the cookies, like a large round cookie cutter, biscuit cutter, or even the open top of a wide glass or mug. Place the ring around the warm cookie and gently swirl or “scoot” the cookie in small circles. The edges will nudge into a perfect round shape. Be sure to do this while the cookies are still hot and pliable, usually within the first 30 seconds of coming out of the oven!
- Cool: Garnish with a few more white chocolate chips on top, if desired. Let the cookies cool on the baking sheet for ~2-3 minutes, then carefully transfer to a wire rack to cool completely. They’ll become perfectly chewy as they cool. You can sprinkle the tops with a little more cinnamon/sugar if you have extra!
Notes
- To store: Store these pumpkin snickerdoodles in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
- Freeze baked cookies: Let cookies cool completely. Then freeze in an airtight container for up to 3 months.
- Freeze cookie dough: To freeze the cookie dough, scoop the dough into 1.5-2 tablespoon-sized balls, and freeze in a single layer in an airtight container for up to 3 months. You can bake the cookie dough straight from the freezer, just add an extra minute or so to your bake time. Ovens may vary.
- Homemade pumpkin spice: 4 tsp. ground cinnamon, 2 tsp. ground ginger, 1 tsp. ground cloves, 1/2 tsp. ground nutmeg.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
These are pretty good, but mine were kind of dry and more like a cake then chewy cookies. I did follow the recipe so I’m not sure what went wrong?
hmmm! did you spoon and level the flour? these pumpkin cookies are more on the thin and chewy side: https://krollskorner.com/recipes/desserts/cookies/chocolate-chunk-pumpkin-cookies/
Such a great combo. The white chocolate and pumpkin is AMAZING. Definitely making these again.
You’re on top of it! Thank you! 🙂
These cookies are perfect for Fall! Even my very picky husband loves them! Just a hint of pumpkin combined with the white chocolate is perfect. These will be on repeat in my kitchen!
Love it!! Wooo thank you so much Julie!
These are the perfect fall cookie! I easily doubled the recipe and I like to make my cookies a bit smaller and adjust my baking time accordingly. The addition of the white chocolate chips gives them just the right amount of added sweetness. They also freeze really well too! One tip from me is I refrigerate them about 1-2 hrs instead of the recommended 30 min.
Thank you soo much! Yes the dough can be refrigerated for up to 3 days actually prior to baking 🙂 I am glad you enjoy them!
I am about to make these, and I printed the recipe at 2X, to make it double. FYI- it still shows 1 stick of butter, after it says 1 Cup. I bake a lot- so I know that 1 Cup is 2 sticks. Also, if you select 3X, it does say 1 1/2 Cups, but still says 1 stick in parentheses. This might mess someone up, just thought I would let you know. I did have these cookies that a friend made, and they were divine- looking forward to sharing them for Christmas with my family!
Thank you so much Nancy! I’ll get that fixed because that can be confusing, you’re right! I hope everyone loved them! 🙂
These are the most moist, delicious, festive cookies! Perfect for Thanksgiving dessert! Tawnie never misses ☺️
Awww thank you so much! Hope you had a great Thanksgiving! xo, Tawnie
I made these last night with out the chips, I just wanted a snickerdoodle. They tasted delicious ,
but the stayed little fat balls and the crinkle was very slight. The recipe that I’ve used before calls for cream of tartar. I even pushed down on them but they still didn’t spread very much. The flavor was great though ? Any thoughts ?
Hi Denise! This recipe is designed to be a little more pillowy/cakey rather than super thin and chewy. You could try using cream of tartar. That could help get the crinkly tops you’re looking for 🙂
Why can’t I use pumpkin pie filling?
Pumpkin Pie mix or filling has added sweeteners and spices that the cookies don’t need.
Can these be made like the Giant chocolate chip cookies?
I haven’t made a thick, giant pumpkin cookie quite yet. Hopefully soon!
I was coming here to ask the same? Since it’s a year later, have you tried making them larger? I was planning to try this weekend so I’ll come back and share if not 🙂 thank you for all your yummy recipes!!
ahhh I haven’t! so sorry!
How long is dough good in the refrigerator before baking?
Hi Isabel! You can make the cookie dough and chill it in the refrigerator for up to 5 days. Hope you love these!