Pumpkin Snickerdoodles

Did you feel a change in the air this week? The one here snuck up on me. It wasn’t a conscious decision to wear plaid three days in a row, or to pull my scarves from the bottom drawer, or even to add these to my Amazon cart, but here we are. Fall has arrived. Let’s don our best flannel and bake a big batch of Pumpkin Snickerdoodles!

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

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

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 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

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.

Pumpkin Snickerdoodles. Soft, chewy and buttery, with lots of cinnamon and sugar. The perfect pumpkin 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.

The pumpkin makes the snickerdoodles incredibly soft and moist, while the spices give them a coziness that’s perfect for chilly fall days. I also used whole wheat pastry flour, which makes the Pumpkin Snickerdoodles even more tender and gives them a little nutritional boost—all the more reason to go back for seconds (and thirds!).

Tools I used to make this recipe:

Pumpkin Snickerdoodles. Buttery soft, chewy, and DELICIOUS! The perfect pumpkin cookie recipe. @wellplated
3.67 from 6 votes
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Pumpkin Snickerdoodles

Yield: 21 cookies, approx.
Prep Time:
10 mins
Cook Time:
8 mins
Pumpkin Snickerdoodles. A buttery, soft, and chewy snickerdoodle cookie made with pumpkin puree and cozy fall spices. DELICIOUS, and just 100 calories each!


For the Cookies:

  • 1/2 cup unsalted butter — (1 stick)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 7 tablespoons pumpkin puree — perfect for using up leftover pumpkin from any of these recipes
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 teaspoon cream of tartar — make sure its fresh and not expired
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder — I recommend aluminum free
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 tsp ground allspice

For Rolling:

  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes

  • 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.
Course: Dessert
Cuisine: American
Keyword: Easy Cookie Recipe, Pumpkin Snickerdoodles

Nutrition Information

Amount per serving (1 cookie) — Calories: 100, Fat: 5g, Saturated Fat: 3g, Cholesterol: 44mg, Sodium: 45mg, Carbohydrates: 15g, Fiber: 1g, Sugar: 8g, Protein: 1g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

If you like these Pumpkin Snickerdoodles, you’ll love these other pumpkin recipes!

Pumpkin Pecan Cobbler. Buttery pumpkin cake on top, hot caramel sauce underneath. The BEST pumpkin dessert! @wellplated

Pumpkin Pecan Cobbler

Ultimate Pumpkin Brownies recipe

Cream Cheese Pumpkin Brownies

The most moist and flavorful Pumpkin Chocoalte Chip Bread. This healthy pumkin bread is whole wheat and made with coconut oil, but tastes phenomenal!

Healthy Pumpkin Chocolate Chip Bread

Soft and fluffy Pumpkin Scones with Maple Glaze. SO moist and way better than Starbucks! Sweetened with maple syrup and made with wholesome ingredients

Maple Pumpkin Scones

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. Totally felt the change in the air here too! It’s so rainy and gross and all I want to do is lay in bed with these cookies, a blanket, and some tea. You know what? I think I will. ;)

  2. I don’t have whole wheat pastry flour. Is there a substitution that would work? I have white whole wheat flour in my pantry. 

  3. Nothing quite like Grandma’s cookies! What a wonderful fall spin on a classic. Can’t wait to cozy up with a big batch of these :)

  4. hey girl these look amazing! I’ve been thinking what I want to bring to church a week from Sunday for our Old fashion Sunday. We are having a contest on the baked goodies!

  5. Now, never having tasted a snicker doodle yet having spent an obscene amount of time on Pinterest, I have an idea what these should taste like, add in pumpkin and I’m sold. Brilliant recipe pinned.

  6. I must confess I have never tasted snickerdoodles. Glad I now know the difference between them and normal cookies! Thanks for the inspiration!

  7. Just found your website and love it! Just baked up these cookies and sadly, they were a bomb (though my kids said they tasted fantastic). Still very raw and doughy after 13 min in the oven. I used whole wheat pastry flour that I keep in the freezer – could this make it more “wet”? 
    Also the recipe seemed to bake the dough balls right from the fridge, but the end notes of the recipe said to bring it to room temp first. Which is preferred ?
    I did flatten them … But I fear too much as the were very flat and not the nice cloudy pillows I think of with snicker doodles.
    I will definitely be back to try more of your yum recipes. Thanks!

    • Hi Elle, Unfortunately, it is hard for me to say without being in the kitchen with you. It sounds like a lot of things might have gone awry:
      1) Measuring. Being off in any ingredient (or packing your flour vs. spooning it lightly then leveling off) is a first cause
      2) You might also have added extra pumpkin, which explains the raw-ness.
      3) Is your baking powder and baking soda fresh? Could you have mixed the two up?
      4) Also, the directions actually are to bake directly from frozen or from the refrigerator.
      You do not want to let them come to room temperature or they will spread too much.
      5) Cooking times can vary from oven to oven. Use an oven thermometer if you want to check to see if yours is correctly calibrated to heat to the right temp (you might be surprised!) and if something doesn’t seem done, don’t be afraid to leave it in an extra minute.
      I’m sorry they didn’t come out exactly as planned, but I’m glad your kids loved them anyway!

    • Sorry, one more note—I reread the room temperature part—it was confusing, so I removed it. Thanks for pointing this out!

  8. Just made these cookies!!  So delicious and easy to make!!  My 2 boys gave them a double thumbs up!  Thanks for sharing this recipe!

  9. I love everything Pumpkin! These cookies were a big hit! Thanks for the great recipe!

    • Hooray, Barbara! These cookies are some of our favorites too. I’m so glad you liked them. Thanks for trying this recipe and taking time to leave this kind review!

  10. I’m usually hesitant to make recipes off blogs. I like recipe sites where I can see the reviews of a few hundred people who have already tried it but I loved the sound of these and they were a big hit. 2 people at work asked for the recipe! Thanks! 

    • Thanks, Raina! I’m so glad everyone enjoyed them! And I appreciate your taking the time to leave such a nice review so others can see that you’ve tried the recipe and enjoyed it!

  11. Your desserts are delicious- brought these to work and everyone loved them! So soft and yummy, a perfect Fall treat! Any chance you’ll be sharing your grandmother’s recipe for regular snickerdoodles as well?

    • Hi Angelica, I’m so glad you enjoyed the cookies! I’m sorry, but I don’t have any immediate plans to share the regular snickerdoodle recipe. There are so many great recipes to try and share, so it’s hard to fit them all in. I will definitely keep that suggestion in mind for future dessert recipes though!

  12. My 7-year-old made these with me tonight for our first round of Christmas baking, and they are delicious! Definitely a new favorite.

    • That sounds like a wonderful baking time, Kelly! I’m so glad you enjoyed the cookies. And I really appreciate your taking the time to leave this nice review!

  13. Erin- your awesome!! thank you

    Hugs, Erin

  14. Any reason for not using eggs?

  15. I love these cookies!!! Perfect for using that leftover pumpkin! 

  16. I am going to have to agree with Elle’s previous comments. I had to cook mine an extra 13-15 minutes as they were still very doughy after I took them out & let them cool. I also was disappointed that the consistency was more cake-like, and didn’t have much of a snickerdoodle taste to them. I used brand new pastry flour & cream of tarter, followed all the instructions to the tee taking into consideration comments left, & still was left unimpressed.

    • Hi Joyce, I’m sorry to hear you didn’t enjoy the cookies. Everyone’s kitchen is different, so it’s hard to know what may have gone wrong, but I know it’s disappointing to try a new recipe and not have it come out. I truly wish you would have loved them!

  17. The only thing I can think of is that I eyeballed the tbsps of butter, so maybe too much? Because they spread out like CRAZY and all melded together. The 1mm thick result was super tasty but they are definitely not something I could bring to a church bake sale as planned. Will keep it pinned to try again though.

    • Hi Holly, it’s hard to know for sure without being in the kitchen with you, but mismeasured butter could have definitely been a cause. It also sounds like perhaps the dough wasn’t chilled enough or got too warm before being put in the oven. I’m glad they were tasty even though they flattened out, and I hope it goes better next time!

  18. Brought these to a potluck and we ate them ALL!!! Next time I’m doubling. Thanks for my new favorite fall cookie!

  19. I just made these cookies I love snickerdoodles and pumpkin. Maybe the difference was that I used regular flour (I mean really how many people have whole wheat pastry flour on hand!), but they tasted like flour and pumpkin not snickerdoodles at all. Sorry, I was very disappointed 😞

    • Hi Pat, I’m sorry to hear the cookies weren’t to your taste. I know it’s disappointing to try a new recipe and not enjoy how it comes out, so I truly wish you would have loved these!

  20. Making these again. My kids and neighbors love them!

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