Soft Pumpkin Snickerdoodles

5 from 2 votes

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

OK, so I was asked to make up a little sweet treat dessert for a party and decided on these Soft Pumpkin Snickerdoodles. Quick, easy to make and influenced by the pumpkin puree I had on hand, these are a delicious take on the snickerdoodle.

Pumpkin Snickerdoodle.

I use the balance of the pumpkin puree for this in other recipes like breakfast shakes or overnight oatmeal. Don’t let anything go to waste!

These Soft Pumpkin Snickerdoodles are so soft and that wonderful crunch you get from the glazed cinnamon sugar on the outside is perfect. The pumpkin morsels add such a fun addition to punctuate the pumpkin purée in the dough itself. I picked them up at Target over the holidays as I knew they would come in handy, but you can easily find them online, too.

Pumpkin Snickerdoodle.

I know, pumpkin is so last season, but I love it anytime. These are truly worth the effort to look for the pumpkin chips/morsels. If you can’t find them, just Pin this recipe for when you can find them, you’ll thank me later. 🙂

Pumpkin Snickerdoodle.

These Soft Pumpkin Snickerdoodles were gone in about 5 minutes. How could you resist, right?

Pumpkin Snickerdoodle.

Whenever we get invited to go to a party or dinner I usually get asked to make some sort of dessert, which is no problem. I try to make something different like my Blueberry, Strawberry, Goat Cheese and Basil Tart or these crazy No Bake Salted Caramel Malted Chocolate Cookie Bars.

Share this recipe on Pinterest!

Love this recipe? Share it with the world on Pinterest.

Pumpkin Snickerdoodle.
Still Hungry?

Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.

soft pumpkin snickerdoodles on a plate

Soft Pumpkin Snickerdoodles

5 from 2 votes
Who could resist soft pumpkin snickerdoodles cookie? By adding some pumpkin puree and pumpkin chips to the dough, you have a wonderful little cookie.
Servings: 24 servings
Prep: 15 minutes
Cook: 14 minutes
Total: 29 minutes




  • In a medium bowl, whisk the melted butter, sugars, vanilla and 1/3 cup pumpkin puree (I use the balance of the pumpkin puree for this in other recipes like breakfast shakes or overnight oatmeal. Don't let anything go to waste!) until smooth. Set aside.
  • In a large bowl, sift together the flour, salt, baking powder, baking soda and cinnamon. Pour wet ingredients into the dry and mix together. The dough will be very soft. Fold in the pumpkin chips.
  • Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Mix together the other 1/2 cup of granulated sugar and teaspoon of cinnamon.
  • Roll the dough into 24 balls, around 1 1/2 tablespoons of dough each. Roll each of the dough balls in the cinnamon-sugar mixture and arrange on baking sheets. Bake the cookies for 14 minutes.
  • Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack.


  1. Substitute Pumpkin Butter for the Libby’s 100% pure pumpkin for an extra punch of holiday flavor. You’ll need 1/3 cup of this for the recipe. I use the balance of the pumpkin puree for this in other recipes like breakfast shakes or overnight oatmeal. Don’t let anything go to waste!


Calories: 100kcal | Carbohydrates: 15.8g | Protein: 0.9g | Fat: 3.9g | Saturated Fat: 2.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10.2mg | Sodium: 56mg | Fiber: 0.4g | Sugar: 9.4g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dessert
Cuisine: American
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
Pumpkin Snickerdoodles.


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

Free Bonus
5 Secrets to True Tex Mex
Essential recipes & tips for delicious Tex Mex cooking!

email image

Explore More

Leave a comment

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

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Hi kevin – ?

    in the ingredients it references “softened” butter but in the instructions it actually says “melted” butter.

    So do you melt it, or is it just softened?


    1. I do melt the butter, thanks for that Julie. I’ve updated recipe instructions to reflect. Cheers!