Pumpkin Snickerdoodle Cookies

Desserts  |  Published Sep 10, 2020  |  Updated Nov 12, 2020  |  By Tawnie

freshly baked cookies on parchment paper

Pumpkin Snickerdoodle Cookies coated in all the cinnamon sugar-y goodness and filled with pumpkin, white chocolate chips and all of our favorite Fall spices. Oh, heyyyy! Exactly what our homes and hearts need.

While it’s not quite yet Fall, I am so ready for all of the pumpkin spiced goodies and comfort foods!

I’m just being proactive over here with the pumpkin recipes, and I am sure you don’t mind. 😉

pumpkin cookies with white chocolate chips

Reasons to make Pumpkin Snickerdoodle Cookies

  1. First off, do we really need a reason?!
  2. They are perfectly soft and chewy.
  3. Full of delicious pumpkin pie spices.
  4. You can whip up a batch quickly, no mixer of any kind required!
  5. The recipe is flexible, you can use chocolate chips instead of white chocolate
  6. They are an epic cookie to kick off the Fall season!

Ingredients you will need

These cookies require some basic baking ingredients, along with a few you might need to pick up.

ingredients to make cookies in small bowls

How to make Pumpkin Snickerdoodle Cookies

The first step is to blot out some of the excess moisture in the pumpkin using paper towels.

You don’t have to get all of the moisture since we still want the pumpkin flavor in the cookies.

how to blot pumpkin to get out excess moisture

Take the blotted pumpkin and whisk it together with the sugars, vanilla extract, egg and melted butter.

Whisk the dry ingredients together in another bowl, and fold into the wet ingredients. (It might not look like it’s incorporating at first but keep folding, it will all come together I promise!)

step by step photos of how to make pumpkin cookies

Fold in white chocolate chips. Chill cookie dough batter for 30 minutes.

Bake for 9-10 minutes. Top with more white chocolate chips when they come out of the oven!

pumpkin cookie dough

Tips for making Pumpkin Snickerdoodle Cookies

  • 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. 
  • Top the freshly baked cookies with more white chocolate chips right when the come out of the oven.
  • Use cake flour! Cake flour is finer, softer and lighter than All-Purpose Flour and I find using a mix of both cake flour and All-Purpose results in the perfect cookies.
  • Chill the cookie dough for 30 minutes prior to baking.
  • Make the cookie dough in advance! 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. 
freshly baked pumpkin cookies

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

Do you currently have a can of pumpkin in your pantry?

freshly baked cookies on parchment paper
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Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodles? Yes Please. Soft and Chewy Pumpkin Cookies are a Fall must. Filled with pumpkin, white chocolate chips and coated in cinnamon & sugar!
4.88 from 16 reviews
Prep Time: 45 minutes
Cook Time: 10 minutes
Resting time: 15 minutes
Total Time: 1 hour 10 minutes
Servings: 8 cookies
Calories: 331kcal


  • 1/2 cup melted butter, unsalted and slightly cooled
  • 1/2 cup brown sugar, packed
  • 1/4 cup white granulated sugar
  • 1/3 cup 100% pumpkin puree, blotted* (see notes)
  • 1 large egg, whisked
  • 1 tsp. vanilla extract
  • 1 cup All-Purpose Flour
  • 1 cup Cake flour
  • 1 tsp. corn starch
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup white chocolate chips


  • 2 Tbsp. white granulated sugar
  • 1 tsp. cinnamon (or pumpkin pie spice)


  • Melt the butter and set aside to cool slightly.
  • Blot out some of the excess moisture in the pumpkin using paper towels. You don't have to get all of the moisture since we still want the pumpkin flavor in the cookies. Measure out 1/3 cup pumpkin AFTER moisture is removed.
  • In a medium sized bowl, whisk together the melted butter, brown sugar, white sugar, pumpkin, egg and vanilla extract.
  • In a large bowl, whisk together the dry ingredients. Fold the dry ingredients into the wet ingredients. (It might not look like it's incorporating at first but keep folding, it will all come together I promise!)
  • Fold in white chocolate chips. Chill cookie dough batter for at least 30 minutes.
  • Preheat the oven to 400°F.
  • Roll the dough into balls, about 3.5 oz. each. (will make 8 cookies or ~14 small cookies). Mix together the sugar and cinnamon for rolling and roll each cookie dough ball in the cinnamon-sugar mixture.
  • Arrange the cookies on baking sheets, and slightly press down just a little. (see video)
  • Bake for 9-10 minutes or until edges appear set. May take a minute or two longer, ovens vary. Cookies will look very soft when you take them out. Top with more white chocolate chips when they come out of the oven.
  • Let them rest on the cookie sheet for 15 minutes, then transfer to a cooling rack. (I find they are best and most chewy at least an hour later, and even so soft the next day!).



  • Freeze cookies for up to 3 months.
  • To make homemade cake flour, you’ll need 14 Tbsp. of all-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour which you need for this recipe.
  • Homemade pumpkin spice: 4 tsp. ground cinnamon, 2 tsp. ground ginger, 1 tsp. ground cloves, 1/2 tsp. ground nutmeg.
  • Blotting pumpkin is a must for this recipe. I simply use paper towels to press out some of the excess moisture. Be sure to measure out the 1/3 cup of pumpkin AFTER you blot it. (I heard about this idea originally from Sallys Baking Addiction, then many people said it’s a MUST once I started talking about it!). 
  • Be sure to use 100% pumpkin puree, and not pumpkin pie filling.
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner


Serving: 1cookie | Calories: 331kcal | Carbohydrates: 49g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 390mg | Potassium: 86mg | Fiber: 2g | Sugar: 24g | Vitamin A: 2151IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg

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Taylor Telken
6 months ago

These are the most moist, delicious, festive cookies! Perfect for Thanksgiving dessert! Tawnie never misses ☺️

7 months ago

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 ?

7 months ago

Why can’t I use pumpkin pie filling?

8 months ago

Can these be made like the Giant chocolate chip cookies?

Isabel Shrouder
1 year ago

How long is dough good in the refrigerator before baking?

2 years ago

Love these cookies but is there a reason why my dough is so sticky? I’ve made them twice and follow the instructions to the T but my dough is always so sticky and hard to form balls.

Andrea Metlika
2 years ago

I’ve never had white chocolate with pumpkin. As a whiye chocolate lover, I’m intrigued. Can’t wait to make these.

Alisha Rodrigues
2 years ago

The cookie name is as fancy as it looks .. Love that cookie texture and golden brown color

2 years ago

I feel like you just said all the magic words! Snickerdoodles are my favorite cookie, and pumpkin should be in everything. The white chocolate chips add the perfect touch.

sarah johnson
2 years ago

So delicious! I love fall baking, I’m so happy to start the season with them gems. They’re the most perfect fall snickerdoodles, I’ve made in awhile.

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