I started making pumpkin snickerdoodles when the fall chill settled in, craving something soft, cozy, and bursting with spice. I wanted chewy cookies—not cakey ones—with that perfect blend of pumpkin and cinnamon. After many tries, I’ve nailed this recipe that takes about 55 minutes total, including chill time, using simple tricks for guaranteed chewy, flavorful Pumpkin Snickerdoodles.
Table of Contents
Why These Are The Best Pumpkin Snickerdoodles
- Perfectly Chewy, Never Cakey: This recipe uses key techniques and ingredients to avoid puffy, cakey cookies.
- Incredibly Flavorful: Double cinnamon and pumpkin pie spice give every bite a warm, cozy fall feeling.
- Quick & Easy: No stand mixer needed and the short chill time means you can have cookies faster.
- Flexible: Optional white chocolate chips add a sweet surprise, and chilling the dough ensures great texture.
How We Perfected This Recipe
I tested this pumpkin snickerdoodle recipe over many batches, tweaking chill times and ingredient ratios. Each test helped me lock in the chewy texture and rich pumpkin flavor you want. After comparing soft doughs and baking times, I’m confident this version delivers consistently delicious cookies for you to enjoy.
Key Ingredients for Perfect Pumpkin Snickerdoodles
This recipe uses melted vegetable shortening instead of butter to create that classic chewy texture. The brown and granulated sugars work together for sweetness and moisture. A blend of baking powder and baking soda substitutes for cream of tartar, delivering the snickerdoodle’s signature tang and rise without puffy cakiness. Freshly blotted pumpkin puree adds moisture and natural flavor without wetting down the dough.
The Secret to Chewiness: Blotting Your Pumpkin Puree
Removing excess moisture from your pumpkin puree is essential to stop your cookies from turning cakey. Simply place the puree on a paper towel and gently blot to soak up the liquid. This small step keeps the dough soft but not soggy, ensuring that chewy bite every time.
Blot pumpkin puree with paper towels before mixing for best chewiness.
Canned vs. Homemade Pumpkin Puree
Canned pumpkin puree (NOT pumpkin pie filling) is perfectly fine and very convenient for this recipe. If you want to make your own from a sugar pumpkin, roast the pumpkin until tender, scoop out the flesh, and blend it until smooth. Just be sure to blot any extra moisture before using.
Essential Tools for Perfect Cookies
- Cookie Scoop: Ensures evenly sized cookies for uniform baking.
- Parchment Paper or Silicone Baking Mats: Prevents sticking and promotes even baking.
- Mixing Bowls: Use different bowls for wet and dry ingredients to streamline mixing.
- Whisk: Makes quick work of combining sugars and spices.
- Rubber Spatula: Gently folds dough without overmixing, preserving chewiness.
How to Make Our Easy Pumpkin Snickerdoodles
Ready to bake? Follow this simple recipe for chewy pumpkin snickerdoodles that your family will adore. For other ultimate easy desserts, explore more recipes on our site.
Ingredients
- 1/2 cup (8 Tbsp; 113g) vegetable shortening, melted & slightly cooled
- 1/4 cup (50g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 6 Tablespoons (86g) pumpkin puree (see note)*
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice*
- Optional: 1/2 cup (90g) white chocolate chips, plus a few extra for the tops
- 1/2 cup (100g) granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
*Note: Be sure to blot excess moisture from pumpkin puree before mixing.
Instructions
- Whisk the melted vegetable shortening, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
- Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup white chocolate chips, if using. The chips may not stick to the dough because of the melted vegetable shortening, but do your best to combine.
- Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is a must for this recipe.
- Remove dough from refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Scoop the dough, about 1.5 Tablespoons per cookie, and roll into balls. Mix the coating sugar and cinnamon together, then roll each dough ball generously in the cinnamon-sugar coating. Arrange the balls 3 inches apart on the baking sheets. Using the back of a spoon or the bottom of a cup, slightly flatten each dough ball to encourage spreading.
- Bake for 11–12 minutes or until the edges appear set. The centers will look soft. Remove from oven. If cookies didn’t spread enough, gently flatten with the back of a spoon right after removing from oven. Press a few white chocolate chips into the tops of warm cookies if desired, for decoration.
- Cool cookies on baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. The longer they cool, the better—they get chewier and the pumpkin flavor deepens. I usually let mine sit uncovered for several hours or overnight.
- Store in an airtight container at room temperature up to 1 week.
Expert Tips for Guaranteed Success
Let me share some insider secrets to make sure your pumpkin snickerdoodles come out perfect every time.
Mixer vs. No Mixer Instructions
You don’t need a stand mixer for this recipe—whisking by hand is easy and saves cleanup. If you prefer, use a stand mixer or hand mixer on low speed to combine wet ingredients. Then fold in dry ingredients gently by hand to keep the dough soft and chewy.
How to Halve or Double This Recipe
| Ingredient | Half Batch | Double Batch |
|---|---|---|
| Vegetable shortening | 1/4 cup (57g) | 1 cup (226g) |
| Brown sugar | 2 Tbsp (25g) | 1/2 cup (100g) |
| Granulated sugar | 1/4 cup (50g) | 1 cup (200g) |
| Vanilla extract | 1/2 tsp | 2 tsp |
| Pumpkin puree | 3 Tbsp (43g) | 12 Tbsp (172g) |
| All-purpose flour | 3/4 cup (94g) | 3 cups (376g) |
| Salt | Pinch | 1/2 tsp |
| Baking powder | 1/8 tsp | 1/2 tsp |
| Baking soda | 1/8 tsp | 1/2 tsp |
| Ground cinnamon | 3/4 tsp | 3 tsp |
| Pumpkin pie spice | 1/2 tsp | 2 tsp |
| White chocolate chips | 1/4 cup (45g) | 1 cup (180g) |
| Granulated sugar (coating) | 1/4 cup (50g) | 1 cup (200g) |
| Ground cinnamon (coating) | 1/2 tsp | 2 tsp |
Baking at High Altitude
For altitudes above 3,500 feet, decrease baking soda to 1/8 teaspoon and increase flour by 1 tablespoon to help cookies hold their shape and texture.
Flavor Variations & Customization Guide
Feeling creative? Try one of these twists to make your pumpkin snickerdoodles unique.
| Variation Idea | How to Do It |
|---|---|
| Maple Glaze | Drizzle a simple maple syrup glaze over cooled cookies. |
| Chai Spices | Replace pumpkin pie spice with chai spice blend for warm, spicy notes. |
| Add Nuts | Fold in 1/2 cup chopped pecans or walnuts with the chocolate chips. |
| Brown Butter Pumpkin | Brown the vegetable shortening before melting for a nutty, rich flavor. |
Dietary Variations
Gluten-Free Pumpkin Snickerdoodles
Use a high-quality 1:1 gluten-free flour blend like King Arthur’s measure-for-measure. The dough will be slightly more delicate but still chewy. Bake as directed; add 1-2 minutes if needed to ensure set edges.
Vegan Pumpkin Snickerdoodles
Substitute melted vegetable shortening with a vegan butter stick alternative. Check all sugars and shortening to ensure they are vegan-friendly. The recipe otherwise remains the same and yields soft, chewy vegan cookies.
Storing, Freezing, and Making Ahead
- Storing Baked Cookies: Keep in an airtight container at room temperature for up to 1 week.
- Freezing Baked Cookies: Freeze fully cooled cookies in a sealed bag or container for up to 3 months. Thaw at room temperature.
- Freezing Cookie Dough: Shape dough balls and freeze on a baking sheet. Then transfer to a zip-top bag. Bake from frozen, adding an extra 1-2 minutes to baking time.
Pumpkin Snickerdoodles
Ingredients
Equipment
Method
- Whisk melted shortening, brown sugar, and granulated sugar until smooth; whisk in vanilla and blotted pumpkin.
- Whisk flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice; add wet ingredients and mix until a very soft dough forms, then fold in white chocolate chips if using.
- Cover and chill the dough for at least 30 minutes and up to 3 days.
- Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone mats.
- Scoop about 1.5 Tbsp dough per cookie, roll into balls, coat in the cinnamon-sugar mixture, place 3 inches apart, and gently flatten the tops.
- Bake 11–12 minutes until edges are set and centers look soft; if needed, gently flatten after baking and press extra chips on top.
- Cool on the sheets for 10 minutes, then transfer to a wire rack to cool completely; flavor and chew improve as they cool and by day 2.
- Store in an airtight container at room temperature for up to 1 week.
Notes
Frequently Asked Questions (Troubleshooting)
Why are my cookies cakey?
Too much moisture or not blotting the pumpkin puree leads to cakey cookies. Be sure to blot excess liquid before mixing.
Why did my cookies spread too much?
Dough that’s too warm or not chilled enough spreads excessively. Always chill dough for at least 30 minutes.
Why is my dough so sticky?
The melted shortening creates a soft dough. Chill it well to make handling easier.
Can I use less sugar?
You can reduce sugar slightly, but the texture and chewiness may be affected.
Conclusion & Let’s Chat!
This recipe is my go-to for chewy, cozy Pumpkin Snickerdoodles every fall. They’re simple, flavorful, and perfect for busy days when you want something special without stress. I can’t wait for you to try these! When you do, leave a comment below and let me know your favorite way to customize them. Did you add white chocolate chips or try the maple glaze?
