Pumpkin Snickerdoodle Cookies Recipe (Soft and Chewy!)

If you love snickerdoodles and you love pumpkin spice, this recipe was made for you.

These pumpkin snickerdoodle cookies have everything that makes a classic snickerdoodle so good — that soft, chewy center, that slightly crisp edge, the warm cinnamon sugar coating that crackles just a little when you bite in. And then underneath all of that is a warmly spiced pumpkin dough that makes every single bite taste like fall in the best possible way.

The dough is the same no-egg, melted-butter formula that makes the pumpkin chocolate chip cookies so good. Blotted pumpkin keeps the dough from being too wet. Melted butter keeps the texture dense and chewy. No eggs keeps them from puffing up cakey. And rolling each dough ball generously in cinnamon sugar before baking gives them that gorgeous, sparkly, lightly caramelised coating that makes snickerdoodles so irresistible.

White chocolate chips are completely optional. With them you get little pockets of creamy sweetness throughout. Without them you get a pure, focused pumpkin spice snickerdoodle that is just as incredible. Make them both ways and see which you prefer — the answer might surprise you.

Love all things pumpkin? Do not miss my full collection of the best pumpkin dessert recipes — cheesecakes, bars, rolls, breads, and more all in one place.

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Why You Will Love This Recipe

• Everything you love about snickerdoodles with warm pumpkin spice baked all the way through
• Soft, chewy, and dense — not cakey or puffy
• Rolled in cinnamon sugar for that classic sparkly snickerdoodle coating
• No eggs, no mixer, just two bowls and a whisk
• Only 30 minutes of chill time before baking
• Works with or without white chocolate chips — incredible both ways
• Better on day two — chewier, more flavourful, more addictive

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Ingredients

For the pumpkin snickerdoodle dough:

• 1/2 cup (113g) unsalted butter, melted and slightly cooled
• 1/4 cup (50g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 tsp pure vanilla extract
• 6 tbsp (86g) pure pumpkin puree, blotted (measured after blotting)
• 1 and 1/2 cups (188g) all-purpose flour, spooned and leveled
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 and 1/2 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 1/2 cup (90g) white chocolate chips, optional

For the cinnamon sugar coating:

• 1/2 cup (100g) granulated sugar
• 1 tsp ground cinnamon

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Ingredient Notes and Substitutions

Blotting the pumpkin — The most important step in this recipe and cannot be skipped. Pumpkin puree is approximately 90% water by mass and all that moisture makes cookies cakey and puffy rather than dense and chewy. Blotting with paper towels removes the excess liquid and leaves you with concentrated pumpkin flavour. Measure the 6 tablespoons after blotting, not before.

No eggs — Completely intentional. The pumpkin replaces the egg as a binder. Adding an egg will make these cakey — which is exactly what we are trying to avoid.

Melted butter — Also intentional. Creaming butter traps air into dough which creates a lighter, fluffier texture. Melted butter skips that step and keeps the cookies dense and chewy.

Both sugars — Brown sugar adds chewiness and warmth, granulated sugar helps the edges set and gives you that slight crispness at the border.

Pumpkin puree — Pure canned pumpkin only, not pumpkin pie filling. Libby is the most reliable and consistent brand. Measure after blotting.

White chocolate chips — Optional but really good. They add a creamy sweetness that plays beautifully against the warm spice. You can also swap them for cinnamon chips, butterscotch chips, or just leave them out entirely.

Cinnamon sugar coating — Do not under-coat. Roll each ball generously so it is fully covered. The coating is what gives these their snickerdoodle identity and it caramelises slightly in the oven into something genuinely incredible.

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Step-by-Step Instructions

Step 1: Blot the Pumpkin

Spread a few tablespoons of pumpkin puree onto a flat plate. Press firmly with paper towels to absorb the moisture. Lift and replace with fresh paper towels. Repeat at least 4 to 5 times until the pumpkin looks noticeably darker and denser and the paper towels come away mostly dry.

Measure 6 tablespoons of blotted pumpkin. Set aside.

Step 2: Make the Cinnamon Sugar Coating

In a small shallow bowl, stir together the 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon. Set aside.

Step 3: Mix the Wet Ingredients

In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth and no brown sugar lumps remain.

Whisk in the vanilla and blotted pumpkin until completely combined.

Step 4: Mix the Dry Ingredients

In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice until evenly combined.

Step 5: Combine

Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until just combined. The dough will be very soft and slightly sticky — that is correct, do not add extra flour.

Fold in the white chocolate chips if using. Because of the melted butter they may not stick easily — do your best to distribute them.

Step 6: Chill the Dough

Cover the bowl and refrigerate for at least 30 minutes or up to 3 days. This is not optional — the dough is too soft to roll without chilling. If you chilled for longer than 30 minutes, let the dough sit at room temperature for 10 to 15 minutes before scooping.

Step 7: Prep the Oven

Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats.

Step 8: Scoop, Roll and Flatten

Scoop the dough into 1 and 1/2 tablespoon portions and roll each into a smooth ball. Roll each ball generously in the cinnamon sugar coating until fully covered on all sides. Arrange on the prepared baking sheets about 3 inches apart.

Using the bottom of a glass or the back of a spoon, slightly flatten each dough ball. These cookies do not spread on their own — flattening them is what gives you that classic snickerdoodle shape.

Step 9: Bake

Bake for 11 to 12 minutes until the edges appear set. The centers will look very soft — that is correct. They firm up as they cool. If the cookies barely spread at all, gently flatten them with the back of a spoon while they are still warm.

Step 10: Cool

Leave the cookies on the baking sheet for at least 10 minutes before moving. Then transfer to a wire rack to cool completely.

For the best flavour and chewiness, leave them uncovered on the rack for several hours or overnight. On day two they are chewier, more flavourful, and genuinely better than they are warm. This is true every single time.

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Tips for the Best Results

• Measure the pumpkin after blotting, not before — the order matters
• Blot thoroughly — 4 to 5 rounds of paper towels minimum
• Do not add eggs — the recipe is correct without them
• The dough will be very soft — chill it, do not add more flour
• Roll each ball generously in the cinnamon sugar — do not be shy with the coating
• Flatten each ball slightly before baking — they will not spread without it
• Do not overbake — pull them when the edges are just set
• Let them cool completely before eating — chewiness improves dramatically over the first few hours
• Leave them uncovered overnight on the rack for the best possible day-two result

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Variations

• Plain snickerdoodles — leave out the white chocolate chips for a pure pumpkin spice snickerdoodle that is just as incredible
• Cinnamon chips — swap white chocolate chips for cinnamon chip morsels for an even more intensely spiced cookie
• Butterscotch chips — swap white chocolate for butterscotch chips for a caramel-warm fall flavour combination
• Extra spice coating — add 1/4 tsp of pumpkin pie spice to the cinnamon sugar coating for an even more intense spice crust
• Brown butter version — brown the butter before using it for a nuttier, more complex dough. Let it cool fully before mixing.
• Double batch — double every ingredient and chill the dough for 45 minutes. These disappear fast.

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What to Serve With Them

• Completely on their own — warm or room temperature
• On day two, cold from an airtight container — the absolute best way
• With a glass of cold milk or a hot mug of coffee
• On a fall cookie platter alongside pumpkin chocolate chip cookies and pumpkin cheesecake cookies
• Packaged into gift boxes — they keep fresh for a full week at room temperature and look beautiful

Pumpkin snickerdoodle cookies are one of those recipes that feels like it was invented specifically for fall. The cinnamon sugar coating, the warm spiced pumpkin dough, the way the whole thing comes together in just a few bowls with no mixer — it is exactly the kind of cozy baking that makes this season so good.

Make them with the white chocolate chips the first time. Then make them plain. Then make a double batch because you will run out faster than you thought.

They get better every single day they sit. If they last that long.

For more pumpkin dessert recipes you will love:

• Pumpkin Chocolate Chip Cookies
• Pumpkin Cheesecake Cookies
• Pumpkin Bars with Cream Cheese Frosting
• Pumpkin Cheesecake
• Pumpkin Dump Cake
• Pumpkin Roll with Cream Cheese Filling