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Pumpkin Snickerdoodles

pumpkin snickerdoodles on a wire cooling rack with a white towel and glass of milk behind them.

Soft and chewy pumpkin snickerdoodles are the most perfect fall cookie, full of warming fall spices and real pumpkin! Grab a cup of cider or glass of milk and dig into these easy seasonal cookies! (vegetarian, vegan option)

Ingredients

Scale
  • 1/2 cup butter (use coconut oil for vegan option)
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 1 1/4 cups white whole wheat flour (you can also use all purpose flour)
  • 1/2 tsp baking powder
  • Pinch salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice

For rolling dough:

  • 1/4 cup granulated sugar
  • 1 tsp pumpkin pie spice
  • 2 tsp cinnamon

Instructions

  1. In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugars until fluffy. Add pumpkin and vanilla and mix until well combined.
  2. In a separate bowl, combine dry ingredients. Slowly add to wet ingredients and mix until just combined. Refrigerate dough for 30 minutes to 1 hour.
  3. Meanwhile, combine sugar, pumpkin pie spice, and cinnamon in a small bowl.
  4. Remove dough from the refrigerator and preheat oven to 350° F. Roll dough into 1 to 1-1/2 inch balls. I use a small cookie scoop. Roll dough in sugar mixture and place 2 inches apart on a cookie sheet lined with parchment or a silicone baking mat.
  5. Slightly squish cookies down so they aren't completely round. Bake 8-10 minutes or until golden. I like to slightly under-bake mine to get a nice chewy texture.
  6. Remove from oven and let cookies cool on a cooling rack at least 5 minutes before enjoying.

Notes

  • For vegan option, use virgin coconut oil instead of butter, and replace sugars with coconut sugar or pure cane sugar.
  • There are no eggs in this snickerdoodle recipe. Eggs make the cookies more cakey, which is already achieved with the pumpkin.
  • Don't skip the chilling step. The chilling is important for making sure your cookies don't fall completely flat.
  • Don't overbake. The cookie will look a little bit underdone when you take them out of the oven, but they'll set up into perfectly soft, chewy cookies as they cool.
  • No pumpkin pie spice? That's ok! Make some using this recipe for homemade pumpkin pie spice!

Keywords: pumpkin snickerdoodle cookies, pumpkin cookies, healthy pumpkin snickerdoodles