pumpkin snickerdoodles

last updated on October 29, 2026

Wow, what a great time of year. It is finally fall!! Fall is hands down my favorite season of the year. I love it when the weather gets a little bit cooler, and the leaves change. Plus, fall means we get to eat all things pumpkin, which makes it the best time of year! So, I am so excited to share my new recipe for pumpkin snickerdoodles!

Everybody loves snickerdoodles, right? And everyone should love pumpkin, so these pumpkin snickerdoodles should be a hit with any taste testers. These snickerdoodles are easy to make and make your kitchen smell delightful.

The first time I baked these cookies, my family dove in and ate them while they were still hot and loved them. But when they tried them the next day, they were EVEN BETTER. The flavor and consistency improved over time. Giving these cookies time to set lets them become the soft, flavorful cookie you want.

Oh, and I almost forgot the most important part. I stuffed these snickerdoodles with a bit of chocolate! This is definitely optional, as you may not like chocolate in your snickerdoodle, but it gave it a more traditional pumpkin-cookie taste and was delightful! I stuffed mine with JoJo’s dark chocolate. It has zero grams of sugar and is so tasty!

tips for making the best pumpkin snickerdoodles

• Use cold butter —like, take it out of the fridge right when you are going to use it!
• Don’t overmix the dry ingredients. Overmixing may make these cookies tough.
• Let the cookies cool down completely! It takes time for them to set up and be soft and chewy.

how to make pumpkin snickerdoodles

1. Cream together the butter and sugar. Add the chunks of cold butter and brown sugar to the bowl of a stand mixer or hand mixer. Mix for about three minutes until lighter and fluffier.
2. Add the wet ingredients. Add in the pumpkin puree, egg, sour cream, and vanilla. Mix until combined.
3. Add the dry ingredients. Add the flour, pumpkin pie spice, baking soda, cream of tartar, and salt to the bowl. Mix until combined.
4. Chill the dough. Chill the dough for 30 minutes in the fridge. This will help your cookies spread less and keep their soft, chewy texture!
5. Preheat the oven to 350F.
6. Form the cookies. Using a 2-inch cookie scoop, scoop a ball of dough out and roll it in your hand. Push a piece of chocolate into the middle of the ball, and then close the rest of the dough around it. Roll it in your hands until it is a smooth ball. Repeat for the rest of the dough.
7. Make the cinnamon sugar mixture. In a small bowl, mix the cinnamon and sugar. Roll each dough ball in the mixture until it is completely covered.
8. Bake. Place the 12 cookie dough balls on a baking sheet and bake for 10-12 minutes. Let the cookies cool completely before eating. Enjoy!

faqs

Alright, that’s it! I cannot wait for you to try these yummy pumpkin snickerdoodles. If you try these, please let me know and tag me @thepalatablelife!

Pumpkin Snickerdoodles

5 from 2 votes

[category]

[published] September 17, 2020

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Ingredients

• 1/2 cup cold butter cut into chunks
• 1 cup dark brown sugar (light works fine too)
• 1/4 cup pumpkin puree
• 1 egg
• 1 tsp sour cream
• 1 tsp vanilla
• 2 cups flour
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp salt
• 15 pieces dark chocolate (or milk chocolate) optional
• 1 tbsp sugar
• 1 tsp cinnamon

Instructions

1. In a large mixing bowl or stand mixer, add the chunks of cold butter (make sure it's cold) and brown sugar. Mix for 3 minutes, or until the butter and sugar are well combined, lighter, and fluffy.
2. Add the pumpkin puree, egg, sour cream, and vanilla. Mix just until everything is combined.
3. Add the flour, pumpkin pie spice, baking soda, cream of tartar, and salt. Mix until the dry ingredients are incorporated, just until it becomes a dough.
4. Chill the dough for 30 minutes in the fridge.
5. When the dough is almost done chilling, preheat the oven to 350.
6. Using a 2 inch cookie dough scoop, get a ball of dough and flatten it in your hand. Place a piece of chocolate (if you are adding chocolate) in the middle of the dough and close the rest of the dough around it. Roll it in your hands until it forms a smooth ball. Repeat with the remaining dough.
7. In a small bowl, mix the cinnamon and sugar together. Roll each dough ball in the cinnamon and sugar until it is all covered.
8. Place 12 cookies on a baking sheet and bake for 10-12 minutes. Let the cookies cool completely before eating. Enjoy!