This post may contain affiliate links. Please read our disclosure policy.

Fall has arrived. Let’s don our best flannel and bake a big batch of Pumpkin Snickerdoodles! Pillowy soft with lightly crackly tops and a pumpkin spice sugar coating, this recipe is based on my Grandma Dorthy’s classic snickerdoodle cookies.

Pumpkin Snickerdoodles. Buttery soft, chewy, and DELICIOUS! The perfect pumpkin cookie recipe. @wellplated

The Best Pumpkin Snickerdoodle Cookies

Forget the cakey, muffin-like pumpkin cookies you’ve had before. These pumpkin snickerdoodle cookies are chewy, buttery, and softer than a fancy hotel pillow.

They’re the best of cinnamon sugar cookies, meets pumpkin pie, meets (ultimately) my mouth.

Pumpkin Snickerdoodles. Soft and chewy! @wellplated

What Makes Snickerdoodles Special

My grandma’s snickerdoodles were one of my favorite cookies growing up, so they’ve long held a soft spot in my heart. She made her snickerdoodles small, which made them easier to sneak to her grandkids when our parents weren’t looking.

I once asked my grandma the difference between a snickerdoodle cookie and a regular sugar cookie.

Her explanation was that snickerdoodles contain cream of tartar, which makes them taste special, and they are always rolled in cinnamon and sugar.

I can still feel the excitement of opening the green lid of her cookie tin to reveal the homemade snickerdoodles below.

Soft and chewy Pumpkin Snickerdoodles. The BEST cookie for fall! @wellplated

For this pumpkin snickerdoodle recipe, I stayed true to my grandma’s directives—cream of tartar and plenty of cinnamon sugar—but replaced part of the butter and the egg with pumpkin puree.

To amp-up the “pumpkin factor,” I also added lots of warm spices like ginger and nutmeg.

Like all my other healthy pumpkin recipes, the pumpkin flavor makes the snickerdoodles incredibly soft and moist, while the spices give them a coziness that’s perfect for chilly fall days.

While your making them check out my Healthy Pumpkin Cookies too!

Pumpkin Snickerdoodles. Soft, chewy and buttery, with lots of cinnamon and sugar. The perfect pumpkin cookie for fall! @wellplated

More Pumpkin Dessert Recipes

Tools Used to Make This Recipe

Pumpkin Snickerdoodles

4.95 from 34 votes
Pumpkin Snickerdoodles are buttery, soft, and chewy. Made with pumpkin puree and pumpkin spices, they're a fun fall twist on classic snickerdoodles.

Prep: 10 minutes
Cook: 8 minutes

Servings: 21 cookies, approx.


For the Cookies:

For Rolling:


  • In a medium, microwave safe bowl, melt the butter. Let cool slightly, then briskly whisk in the granulated sugar and brown sugar, until no brown sugar lumps remain. Whisk in the pumpkin and vanilla extract until smooth. Set aside.
  • In a large mixing bowl, whisk together the whole wheat pastry flour, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and all spice. Make a well in the center of the dry ingredients, then add the wet ingredients all at once. With a wooden spoon or rubber spatula, stir by hand, just until the flour disappears. Cover the bowl with plastic wrap, then let chill for at least 30 minutes or up to 3 days.
  • When ready to bake, preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silpat mats. In a shallow dish or bowl, stir together the 1/4 cup granulated sugar and 1/2 teaspoon cinnamon for rolling.
  • With a cookie scoop or spoon, portion the dough by 1 1/2 tablespoons and roll into balls. Roll the dough in the cinnamon and sugar mixture to coat, then arrange on the prepared baking sheet. Flatten the balls slightly (the cookies only spread a little bit as they bake). Bake for 9-11 minutes, until the edges are barely golden (the cookies will look underdone). Place the baking sheets on a wire rack and let cool 10 minutes, then remove the cookies to a wire rack and let cool completely.


  • Store leftover cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
  • Unbaked cookie dough balls can be frozen for 3 months in a ziptop bag with all of the air squeezed out. Arrange the dough balls on a baking sheet and bake directly from frozen.
  • To make the dough ahead, prepare it up to the point of baking, then store it in the refrigerator for up to 3 days.


Serving: 1cookieCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 44mgSodium: 45mgFiber: 1gSugar: 8g

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up



Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. I love these cookies and so does my family. I made them several times last year. Only problem is that I am unable to find whole wheat pastry flour( in the usual stores I was buying from) this year (for months now). Can you please tell me where you have been able to find your whole wheat pastry flour? I know I can substitute all purpose, but much rather prefer using the whole wheat pastry flour. Thanks!5 stars

    1. I’m so happy that you’ve enjoyed them, Stephie! I can find whole wheat pastry flour at my local grocery store. Thank you for sharing this kind review!

  2. I made this recipe add subbed coconut oil instead of butter . But my cookies are almost like a raw texture inside , because they are super soft , but it could be because of the pumpkin ? I baked them for 11 minutes .

    What is the texture supposed to be like ? :)

    1. Hi Jessica! While these cookies are definitely soft, they should not be raw inside. I hope you were still able to enjoy them!

  3. These fun cookies are such a treat! My kids couldn’t get enough of them. Super simple to make. You might want to make a double batch because they’ll go fast!5 stars

  4. I made these over the weekend. They were delicious!! Every person said the same. I took half ( I doubled the recipe) to tailgate and half to luncheon with friends. It’s a keeper!!5 stars

    1. Hi Nancy! You are correct, there are no eggs in these cookies. I replaced it with pumpkin puree. Hope you enjoy them!

  5. My kids and I made these together and I should have tripled to batch- they disappeared within the evening!
    I only had regular flour, and I used 2tsp of pumpkin spice instead of each individual spice. I ended up baking for @20 min.
    Mahalo and happy Fall!5 stars

  6. These cookies have been a HUGE hit for three years now, I only ever make them in October as a special autumn treat, my roommate is always super vocal about me making them during this time hahaha, everyone that has tried them has loved them! I tinker with the spices sometimes (adding cloves or cardamom yuumm) but in general, this is a perfect recipe! Thank you so much for sharing it with the world!5 stars

  7. The bomb! I used 1 c AP and 1/2 c white WW. Needed to bake more like 15 minutes. Came out soft and delicious. What an improvement on basic snickerdoodles, although those are good. These are great!5 stars

  8. I made these last night and they were a huge hit! The recipe is very simple and easy to follow. The texture is lovely, as is the flavor.5 stars

  9. Deeeelicious! Not too sweet!
    I made a double batch yesterday and saved half for my Halloween party and sent the other half with my son to a Halloween party he was going to.
    Thanks There were none left over from either party.
    I did not have whole wheat pastry flour so I used 50-50 all purpose flour and white whole wheat flour. I will be making these again!5 stars

  10. This was really simple and delicious! I made two swaps for dietary restrictions (butter for vegan butter and flour for gf flour). I’m excited to bring these to work tomorrow!5 stars

    1. Hi Jessi! So glad you enjoyed the recipe! Thank you for this kind review and feedback on substitutions!

  11. I made a batch of these with a few swaps for dietary restrictions (vegan butter and gluten-free all purpose replacement) and brought them to work – people loved them! :)5 stars

Load More Comments