Pumpkin Snickerdoodles Recipe: Perfect 5 Ingredient Fall Cookies

Tired of flat, cakey pumpkin cookies that taste more like spiced cardboard than autumn bliss? Most pumpkin cookies spread too much, turn out dry and bland, or lack that irresistible chewy texture that makes you reach for just one more. Your fall baking deserves better than disappointing cookies that don’t deliver on their pumpkin spice promise.

This Pumpkin Snickerdoodles Recipe changes everything. These aren’t your typical pumpkin cookiesthey’re thick, soft-centered, slightly crispy on the edges, rolled in cinnamon sugar, and studded with creamy white chocolate chips. Each bite delivers authentic pumpkin flavor balanced with warm spices, complemented by sweet white chocolate, and finished with that signature snickerdoodle tang from cream of tartar. They’re the cookies that disappear from the plate before you can say “pass the milk.”

I’m Simon, and this recipe represents everything I love about fall baking. Growing up, snickerdoodles were a year-round favorite in my house, but it was Megan Carter, our pastry genius, who suggested we create a pumpkin version that maintains that classic snickerdoodle texture. She taught me that the secret lies in not overmixing the dough and using just the right amount of pumpkin—too much makes them cakey, too little and you lose the flavor. Jackson Reed surprisingly contributed by suggesting we brown the butter for deeper flavor (a technique he uses on steaks!). And Olivia Brooks? She’s the one who insisted on white chocolate chips, saying the visual contrast against the orange cookies would be stunning she was absolutely right.

Together, we’ve tested this Pumpkin Snickerdoodles Recipe more than twenty times, perfecting the spice blend, adjusting baking times, and ensuring every cookie bakes up thick and chewy. In this comprehensive guide, you’ll discover how to achieve perfect cookie texture, balance pumpkin and spice flavors, prevent spreading, and master pro tips that guarantee bakery-quality results every single time.

Why This Pumpkin Snickerdoodles Recipe Works

These fall-favorite cookies deliver on every promise flavor, texture, and visual appeal—and here’s exactly why they succeed:

• Perfect thick and chewy texture: Cream of tartar and proper chilling prevent spreading for thick, soft cookies
• Real pumpkin flavor: Uses actual pumpkin purée (not just spice) for authentic autumn taste
• Quick and easy: No chilling time required if you want cookies now (though chilling improves them)
• White chocolate addition: Creamy sweetness balances warm spices and complements pumpkin beautifully
• Make-ahead friendly: Dough freezes perfectly for up to 3 months bake fresh cookies anytime
• Classic snickerdoodle tang: Cream of tartar provides that signature tangy flavor snickerdoodles are known for
• Customizable spice level: Adjust cinnamon and spice to match your preferences
• Crowd-pleaser: Appeals to both pumpkin spice lovers and traditional snickerdoodle fans
• Beautiful presentation: Orange cookies with white chocolate chips and cinnamon-sugar coating look stunning

The magic happens when pumpkin purée adds moisture without making cookies cakey, cream of tartar creates that distinctive tang and helps cookies maintain their shape, and the cinnamon-sugar coating provides sweet crunch against soft centers.

Choosing the Right Pumpkin for Pumpkin Snickerdoodles Recipe

Quality pumpkin is essential for authentic flavor. Here’s your complete guide:

Best Pumpkin Types for This Recipe

Canned Pure Pumpkin Purée (Highly Recommended): Libby’s 100% Pure Pumpkin is the gold standard. Canned pumpkin is consistent in texture and moisture content, making it ideal for baking. It’s concentrated, deeply flavored, and available year-round.

NOT Pumpkin Pie Filling: This is critical—never use pumpkin pie filling (which contains added sugar and spices). You want plain pumpkin purée only. Check the label to ensure the only ingredient is pumpkin.

Fresh Pumpkin Purée: If using fresh, choose sugar pumpkins (also called pie pumpkins), not carving pumpkins. Roast, purée, and strain to remove excess moisture. Fresh pumpkin is more watery than canned, so you’ll need to reduce it on the stovetop until thick.

Butternut Squash: In a pinch, roasted and puréed butternut squash works similarly to pumpkin with slightly sweeter flavor.

Buying Tips for Pumpkin Purée

• Read Labels Carefully: Ensure you’re buying 100% pure pumpkin, not pie filling
• Check Consistency: Good pumpkin purée should be thick like paste, not watery
• Size Matters: One 15-ounce can contains about 1¾ cups—you’ll use ½ cup for this recipe
• Store Extras: Leftover pumpkin keeps 5-7 days refrigerated in airtight container or freezes up to 3 months
• Organic vs. Conventional: Both work equally well—choose based on budget and preference

Pumpkin Substitutions for Pumpkin Snickerdoodles Recipe

• Sweet Potato Purée: Creates similar texture with slightly different flavor (sweeter, earthier)
• Butternut Squash Purée: Sweeter and smoother than pumpkin but works beautifully
• No Pumpkin Option: Make traditional snickerdoodles by omitting pumpkin, reducing flour to 2 cups, and using 1 egg instead of 2
• Canned Pumpkin Brands: Libby’s, Farmer’s Market, or any store brand that’s 100% pumpkin

Ingredients & Prep for Pumpkin Snickerdoodles Recipe

Cookie Dough Prep Essentials

Bringing Ingredients to Room Temperature: Remove butter, eggs, and pumpkin from refrigerator 30-60 minutes before baking. Room temperature ingredients blend smoothly without overmixing, creating tender cookies.

Measuring Flour Correctly: Spoon flour into measuring cup and level with a knife—don’t scoop directly from the bag or you’ll pack too much flour, resulting in dry cookies.

Draining Pumpkin: If your pumpkin purée seems watery, spread it on paper towels for 10 minutes to absorb excess moisture. Too much moisture creates cakey cookies.

Butter Softening: Properly softened butter should leave a slight indent when pressed but not be greasy or melted. Microwave in 5-second bursts if needed.

Complete Ingredient List for Pumpkin Snickerdoodles Recipe

For the Cookie Dough:

• 2¾ cups all-purpose flour
• 2 teaspoons cream of tartar (essential for snickerdoodle tang)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1½ cups granulated sugar
• 2 large eggs, room temperature
• ½ cup pumpkin purée (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips

For the Cinnamon-Sugar Coating:

• ⅓ cup granulated sugar
• 1 tablespoon ground cinnamon
• Optional: pinch of pumpkin pie spice

Pantry Staples You’ll Need

Leaveners: Cream of tartar (non-negotiable for authentic snickerdoodles), baking soda for lift and browning

Spices: Ground cinnamon (quality matters—fresh spices have better flavor), ginger, nutmeg, cloves for classic pumpkin spice warmth

Fats: Unsalted butter at room temperature creates tender texture and rich flavor

Sweeteners: Granulated sugar for dough and coating (don’t substitute with brown sugar in the dough—it changes texture)

Flour: All-purpose flour provides structure—don’t substitute with self-rising or bread flour

White Chocolate: Use quality chips or chopped white chocolate bars (Ghirardelli or Lindt)

Step-by-Step Baking Instructions for Pumpkin Snickerdoodles Recipe

Pre-Baking Prep for Pumpkin Snickerdoodles Recipe

1. Preheat oven to 350°F and position rack in center position
2. Line baking sheets with parchment paper or silicone baking mats—never use ungreased sheets
3. Bring all ingredients to room temperature: butter, eggs, pumpkin purée (30-60 minutes on counter)
4. Prepare cinnamon-sugar coating: Mix ⅓ cup sugar and 1 tablespoon cinnamon in small shallow bowl, set aside
5. Set out cookie scoop: Use 1½ tablespoon scoop (medium size) for uniform cookies
6. Check pumpkin consistency: If watery, drain on paper towels for 10 minutes

Mixing Method for Pumpkin Snickerdoodles Recipe

Dry Ingredients:

1. Whisk together flour, cream of tartar, baking soda, salt, and all spices (cinnamon, ginger, nutmeg, cloves) in medium bowl until evenly distributed
2. Set aside while you prepare wet ingredients

Wet Ingredients:

1. Beat softened butter and 1½ cups sugar with electric mixer on medium speed for 2-3 minutes until light and fluffy
2. Add eggs one at a time, beating well after each addition (30 seconds per egg)
3. Add pumpkin purée and vanilla extract, beat on low speed just until combined (mixture may look slightly curdled—this is normal)
4. Scrape down bowl sides with rubber spatula to ensure even mixing

Combining:

1. Add dry ingredients to wet ingredients in three additions, mixing on low speed just until flour disappears after each addition
2. Don’t overmix: Stop as soon as no white streaks remain—overmixing creates tough cookies
3. Fold in white chocolate chips with rubber spatula until evenly distributed
4. Dough will be soft: This is correct—chilling makes it easier to handle but isn’t required

Shaping and Coating for Pumpkin Snickerdoodles Recipe

1. Scoop dough using 1½ tablespoon cookie scoop (or roll into 1½-inch balls with hands)
2. Roll each dough ball in cinnamon-sugar coating until completely covered
3. Place on prepared baking sheets spacing 2 inches apart (cookies spread slightly)
4. Don’t flatten: Leave as balls—they’ll spread and crack beautifully during baking
5. Optional chilling: Refrigerate shaped cookies 30 minutes for thicker cookies (or freeze 15 minutes)

Baking for Pumpkin Snickerdoodles Recipe

1. Bake at 350°F for 11-13 minutes—cookies should look slightly underbaked in centers
2. Watch carefully: Oven times vary; start checking at 11 minutes
3. Edges should be set and beginning to turn golden, centers will look puffy and soft
4. Don’t overbake: Cookies continue cooking on hot baking sheet after removal

Doneness Check for Pumpkin Snickerdoodles Recipe

Visual Cues: Edges are set and lightly golden, centers still look soft and slightly underbaked, cookies have crackled surface from cinnamon-sugar coating, white chocolate chips are melted and glossy.

Touch Test: Gently press cookie edge—it should feel firm. Center will feel soft but shouldn’t leave wet dough on your finger.

Color Assessment: Edges should be golden brown, centers remain pale orange from pumpkin.

Timing: For chewy cookies, pull at 11 minutes. For slightly crispier edges, bake 12-13 minutes.

Cooling Pumpkin Snickerdoodles Recipe

Why Cooling Matters: Cookies are delicate when hot and firm up significantly as they cool. Moving them too soon causes breaking.

Cooling Method:

1. Remove baking sheet from oven when cookies reach desired doneness
2. Let cookies cool on baking sheet for 5 minutes—they’ll continue cooking from residual heat
3. Transfer to wire cooling rack using thin spatula
4. Cool completely before storing (20-30 minutes)—warm cookies create condensation in containers

Texture Development: Cookies will be very soft when hot, firm up slightly after 5 minutes, reach perfect chewy texture when fully cooled.

Pro Tips for Perfect Pumpkin Snickerdoodles Recipe

Avoiding Flat or Cakey Cookies in Pumpkin Snickerdoodles Recipe

Don’t Skip Cream of Tartar: This is essential—it provides tang AND helps cookies maintain thickness. Without it, they’re not snickerdoodles.

Chill the Dough: Room temperature dough spreads more. For thickest cookies, chill shaped balls for 30 minutes before baking.

Don’t Overmeasure Pumpkin: Use exactly ½ cup, leveled—too much creates cakey texture. Drain watery pumpkin on paper towels.

Proper Oven Temperature: Use an oven thermometer to verify 350°F—too hot causes spreading, too cool makes cakey cookies.

Don’t Overbake: Pull cookies when centers look underbaked—they firm as they cool. Overbaking creates dry, cakey texture.

Use Parchment Paper: Allows even heat distribution and prevents over-browning on bottoms.

Tool Recommendations for Pumpkin Snickerdoodles Recipe

Essential Tools:

• Cookie scoop (1½ tablespoon size) for uniform cookies
• Electric hand mixer or stand mixer
• Parchment paper or silicone baking mats
• Wire cooling racks
• Rubber spatula for folding
• Measuring cups and spoons (liquid and dry)

Nice to Have:

• Oven thermometer for accuracy
• Kitchen scale for precise measurements (especially flour)
• Multiple baking sheets for continuous baking
• Offset spatula for transferring cookies
• Airtight storage containers

Storage & Freezing for Pumpkin Snickerdoodles Recipe

Room Temperature Storage:

• Store in airtight container at room temperature for up to 5 days
• Place parchment paper between layers to prevent sticking
• Don’t refrigerate it dries them out faster

Freezer Storage (Baked Cookies):

• Freeze completely cooled cookies in airtight container up to 3 months
• Thaw at room temperature for 15-20 minutes before serving
• Texture remains perfect after freezing

Freezer Storage (Dough):

• Scoop and roll dough balls in cinnamon-sugar
• Freeze on baking sheet until solid (1-2 hours)
• Transfer to freezer bag, label with date
• Stores up to 3 months
• Bake from frozen, adding 2-3 minutes to baking time

Refreshing Day-Old Cookies:

• Microwave for 8-10 seconds to restore softness
• Or warm in 300°F oven for 3-5 minutes

Flavor Variations for Pumpkin Snickerdoodles Recipe

Dark Chocolate Pumpkin Snickerdoodles

Replace white chocolate with dark chocolate: Use dark chocolate chips or chunks for deeper, less sweet flavor that complements pumpkin spice beautifully. Add 2 tablespoons cocoa powder to dry ingredients for extra chocolate intensity. The bittersweet chocolate balances the sweet cinnamon-sugar coating perfectly.

Maple Pecan Pumpkin Snickerdoodles

Autumn perfection: Replace ½ cup sugar with ½ cup maple sugar, add 1 teaspoon maple extract with vanilla, fold in ¾ cup chopped toasted pecans instead of white chocolate, use maple-cinnamon coating (mix 2 tablespoons maple sugar with cinnamon-sugar). These taste like fall in cookie form.

Chai-Spiced Pumpkin Snickerdoodles

Elevated spice profile: Increase ginger to 1 teaspoon, add ½ teaspoon cardamom, ¼ teaspoon black pepper, pinch of allspice. The warm chai spices create a sophisticated, aromatic cookie that pairs perfectly with tea or coffee.

Salted Caramel Pumpkin Snickerdoodles

Decadent twist: Add ½ cup chopped soft caramels or caramel bits to dough with white chocolate, sprinkle cookies with flaky sea salt immediately after baking, drizzle cooled cookies with caramel sauce. The sweet-salty combination is addictive.

Cream Cheese Frosted Pumpkin Snickerdoodles

Dessert-worthy upgrade: Beat 4 oz softened cream cheese with 2 tablespoons softened butter, 1 cup powdered sugar, ½ teaspoon vanilla, and milk to achieve spreadable consistency. Frost cooled cookies and sprinkle with extra cinnamon-sugar.

Flavor Variations Comparison Table

Serving Suggestions for Pumpkin Snickerdoodles Recipe

As Everyday Treats: These cookies are perfect for lunch boxes, afternoon snacks, or casual desserts. Pair with cold milk, hot coffee, or apple cider.

Holiday Dessert Table: Arrange on decorative platters for Thanksgiving, Christmas, Halloween, or fall celebrations. The orange color and white chocolate create beautiful autumn aesthetics.

Gift Giving: Package in cellophane bags tied with ribbon, mason jars with fabric toppers, or decorative tins. Include a recipe card for extra thoughtfulness.

Beverage Pairings:

• Hot Drinks: Pumpkin spice latte, chai tea, hot chocolate, spiced apple cider
• Cold Drinks: Cold milk, iced coffee, vanilla milkshakes
• Dessert Options: Bourbon, Irish cream liqueur, or dessert coffee

Serving Presentations:

• Stack on cake stands for height and drama
• Arrange in fall-themed baskets lined with autumn fabric
• Serve warm with vanilla ice cream for à la mode experience
• Create cookie sandwiches with cream cheese frosting filling
• Crumble over pumpkin ice cream or yogurt parfaits

Occasion Suitability:

• Fall bake sales and fundraisers
• Thanksgiving dessert tables
• Halloween party treats
• Autumn potlucks and gatherings
• Coffee morning treats
• After-school snacks
• Holiday cookie exchanges

FAQs About Pumpkin Snickerdoodles Recipe

Why are my Pumpkin Snickerdoodles flat?

Flat cookies have several causes: (1) Dough was too warm—chill shaped cookies for 30 minutes before baking. (2) Too much pumpkin—measure exactly ½ cup, leveled, and drain if watery. (3) Butter was melted instead of softened—use room temperature butter only. (4) Missing cream of tartar—this helps cookies maintain thickness. (5) Oven too hot—verify temperature with thermometer. To fix: chill dough and ensure accurate measurements next batch.

Can I make Pumpkin Snickerdoodles without cream of tartar?

Technically yes, but they won’t be true snickerdoodles. Cream of tartar provides that signature tang and helps cookies maintain their thick, chewy texture. If you absolutely must substitute, use 1 teaspoon of fresh lemon juice, but the flavor and texture will differ. For best results, buy cream of tartar (it’s inexpensive and lasts forever)—your snickerdoodles deserve it.

How do I prevent my Pumpkin Snickerdoodles from being cakey?

Cakey texture comes from too much pumpkin or flour. Measure pumpkin precisely (½ cup, leveled) and don’t pack it in. If your pumpkin seems watery, drain on paper towels first. When measuring flour, spoon it into the cup and level—don’t scoop directly from the bag. Also, don’t overbake—pull cookies when centers still look soft. They’ll firm up as they cool while maintaining chewiness.

Can I make Pumpkin Snickerdoodles ahead of time?

Absolutely! Several make-ahead options: (1) Bake completely, cool, store airtight up to 5 days. (2) Make dough, shape into balls, freeze up to 3 months—bake from frozen adding 2-3 minutes. (3) Mix dough, refrigerate up to 3 days before shaping and baking. Frozen dough is especially convenient—bake fresh cookies anytime without the mixing mess.

Why do my Pumpkin Snickerdoodles spread too much?

Excessive spreading indicates: (1) Butter was too soft or melted it should be room temperature but firm. (2) Dough wasn’t chilled cold dough spreads less. (3) Baking sheet was greased use parchment paper only. (4) Oven temperature too low cookies spread before setting. (5) Too little flour—measure accurately by spooning and leveling. For thicker cookies, always chill shaped dough 30 minutes before baking.

Can I use pumpkin pie spice instead of individual spices in Pumpkin Snickerdoodles Recipe?

Yes! Replace the cinnamon, ginger, nutmeg, and cloves with 2 teaspoons pumpkin pie spice total. However, using individual spices allows you to customize ratios to your taste. Pumpkin pie spice works in a pinch, but fresh individual spices provide more complex, nuanced flavor. If you have individual spices, use them for best results.

How do I know when Pumpkin Snickerdoodles are done baking?

Perfect timing is key: Edges should be set and lightly golden, centers will look puffy and slightly underbaked (they’ll firm as they cool), surface should have crackled appearance from cinnamon-sugar coating. For chewy cookies, bake 11-12 minutes. For slightly crispier edges, bake 13 minutes. Always err on the side of underbaking overbaked cookies become dry and cakey. They continue cooking on the hot pan after removal.

Can I make Pumpkin Snickerdoodles gluten-free?

Yes! Use a 1:1 gluten-free flour blend (Bob’s Red Mill or King Arthur work well) in place of all-purpose flour. Add ½ teaspoon xanthan gum if your blend doesn’t include it. The texture will be slightly more tender but still delicious. Chill the dough for 1 hour before shaping gluten-free dough benefits from longer chilling. All other ingredients remain the same.

Conclusion

Transform your fall baking with these incredible Pumpkin Snickerdoodles that combine the best of both worlds classic snickerdoodle tang meets cozy pumpkin spice flavor! Whether you’re planning autumn gatherings, holiday cookie exchanges, or simply want to fill your home with the scent of cinnamon and spice, this recipe delivers thick, chewy, bakery-quality cookies that’ll have everyone asking for seconds. The white chocolate chips add creamy sweetness that perfectly balances the warm spices.

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Pumpkin Snickerdoodles Recipe: Perfect 5 Ingredient Fall Cookies

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• Author: Simon
• Total Time: 32 mins
• Yield: 24 cookies 1x
• Diet: Vegetarian

Print Recipe

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Description

Soft, chewy, and full of cozy fall flavor, these Chocolate Pumpkin Snickerdoodles combine pumpkin puree, warm spices, and a hint of cocoa for a delicious twist on the classic snickerdoodle cookie.

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Ingredients

Scale 1x2x3x

2 3/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1 1/2 tsp cream of tartar

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

3/4 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

1/3 cup pumpkin puree

1 large egg yolk

1 tsp vanilla extract

For the coating:

1/4 cup granulated sugar

1 1/2 tsp ground cinnamon

1 tbsp cocoa powder

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Instructions

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a medium bowl, whisk together flour, cocoa powder, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves.

3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.

4. Add pumpkin puree, egg yolk, and vanilla; mix until smooth.

5. Gradually add dry ingredients to wet ingredients, mixing until a soft dough forms.

6. In a small bowl, combine sugar, cinnamon, and cocoa for the coating.

7. Scoop tablespoon-sized portions of dough, roll into balls, and coat in the sugar mixture.

8. Place on baking sheets about 2 inches apart.

9. Bake 10–12 minutes or until edges are set and centers are soft.

10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For chewier cookies, don’t overbake — they’ll continue to firm up as they cool.

Store in an airtight container for up to 5 days or freeze for longer storage.

Add mini chocolate chips for extra chocolatey goodness.

• Prep Time: 20 mins
• Cook Time: 12 mins
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 13g
• Sodium: 85mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg

Keywords: chocolate pumpkin snickerdoodles, fall cookies, pumpkin spice dessert, chewy cookies, chocolate snickerdoodles