Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies with White Chocolate Chips are soft, moist, chewy, and perfect for fall or the holidays! Made with healthier ingredients like unsweetened apple sauce, coconut sugar, whole wheat flour, and pumpkin.

Last week I launched my first official pumpkin recipe of the year with my Healthy Whole Wheat Double Chocolate Pumpkin Bread but now it’s time for some Chewy Pumpkin Snickerdoodle Cookies!

To be honest, this is the pumpkin recipe I’ve been MOST excited about sharing this season. These pumpkin snickerdoodle cookies were made on a whim one afternoon and turned out soft, moist, chewy, and delicious!

Michael claims he “Doesn’t like pumpkin-flavored things.” yet when I returned from my trip to California there was only one and a half left!

He said he ate two to three every day.

So much for not liking pumpkin!

I also sent him to work with half a dozen or so of these cookies because I knew they would go bad before my trip.

They were such a hit that his boss’ wife had her kids write me a thank you card for them!

It’s hung up on our fridge as I’m typing this. So cute!

I guess that means these chewy pumpkin snickerdoodle cookies are kid-approved as well!

Although I’ve been very into apple cinnamon flavors this fall (you can tell by my Vegan Cinnamon Apple Blondies and Oatmeal Apple Pie Cookies and Sauteed Cinnamon Apple Yogurt Toast), I may have become #teampumpkin after these!

My Vegan and Gluten-Free Bananadoodles are still one of my top-performing recipes and most-pinned posts, so hopefully, this pumpkin version will resonate just as well with you all!

I’m pretty confident that it will. 🙂

I added white chocolate chips to the recipe because I personally love pumpkin and white chocolate together.

Feel free to make this recipe your own by adding whatever chocolate or mix-ins you prefer.

I also topped mine with some salted pumpkin seeds.

I love having a mix of textures in my recipes, but this is an optional step.

Not going to lie, the pumpkin seeds also added to the aesthetic. I know all my other food bloggers feel me on this one.

Ingredients for Chewy Pumpkin Snickerdoodle Cookies

• Butter
• Applesauce
• Coconut Sugar
• Vanilla Extract
• Pumpkin Puree
• Whole Wheat Flour
• All-Purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Cinnamon
• Nutmeg
• White Chocolate Chips

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How To Make Chewy Pumpkin Snickerdoodle Cookies

Melt your butter in the microwave. Then, in a medium bowl, combine the melted butter and coconut sugar until smooth. Stir in the vanilla extract and pumpkin and set aside.

In a large bowl, combine your flours, salt, baking powder, baking soda, cinnamon, and nutmeg.

Pour the wet ingredients into the dry ingredients and mix together with a spoon or rubber spatula. I used my kitchen aid, but it’s not necessary.

Fold in your white chocolate chips.

Cover the dough and chill for at least 30 minutes. Don’t skip this step!

Remove the dough from the refrigerator and preheat the oven to 350°F.

Line two large baking sheets (I love these pretty copper ones!) with parchment paper and roll the dough into balls. I used a cookie scoop for this. (P.S. I also use my cookie scoop for muffins! Super convenient) They were ~1.5 tbsp.

Combine the cinnamon and coconut sugar in the group labeled “sugar coating” below. Roll the dough balls in the mixture and place them on your baking sheets.

The cookies don’t spread out very much, so I recommend flattening them a bit before placing them in the oven.

Bake for ~10 minutes, give or take depending on the size. They may look “undercooked” but these are soft-baked cookies, so they can be tricky!

Allow your cookies to cool for ~10 minutes before placing them on a wire rack.

Enjoy once cooled or on the second day (my favorite time to eat them). I find a lot of baked goods that involve pumpkin, sweet potato or banana are best on the second day 🙂

Baking Tips and Reminders:

Step three is SO important. Please do not forget to chill your dough!

I have only made this recipe with half whole wheat and half all-purpose flour.

If you choose to omit the all-purpose flour and only use only whole wheat, your cookies may come out dry. If you want to give it a try regardless, you can read why I prefer whole wheat pastry flour in this post.

There are also some tips in that post for baking with whole wheat flour.

No time to make them RIGHT now? No worries.. just pin these snickerdoodle pumpkin cookies for later!

PIN ME FOR LATER

Don’t forget to tag me on Instagram when you make these chewy pumpkin cookies! I love featuring your creations in my stories.

Happy baking!

Soft Baked Pumpkin Snickerdoodle Cookies with White Chocolate Chips

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 50 minutes mins

Servings 18 Cookies

Ingredients

  

1x2x3x

Cookie Dough

• 1/4 Cup Unsalted Butter
• 1/4 Cup Unsweetened Applesauce
• 3/4 Cup Coconut Sugar Or brown sugar
• 1 Tsp Pure Vanilla Extract
• 6 Tbsp Pumpkin Puree
• 3/4 Cup all purpose flour
• 3/4 Cup Whole Wheat Pastry Flour
• 1/4 Tsp Salt
• 1/4 Tsp Baking Powder
• 1/4 Tsp Baking Soda
• 1 1/2 Tsp Ground Cinnamon
• 1/2 Tsp Nutmeg
• 1/3 Cup White Chocolate Chips *Plus more for topping

Sugar Coating

• 1/2 Tsp Cinnamon
• 1/2 Cup Coconut Sugar Or brown sugar

Instructions

 

• First, melt your butter in the microwave. Then, in a medium bowl, combine the melted butter and coconut sugar until smooth. Stir in the vanilla extract, applesauce, and pumpkin and set aside.
• In a large bowl, combine your flours, salt, baking powder, baking soda, cinnamon, and nutmeg. Pour the wet ingredients into the dry ingredients and mix together with a spoon or rubber spatula. I used my kitchen aid, but it's not necessary. Fold in your white chocolate chips.
• Cover the dough and chill for at least 30 minutes. Don't skip this step!
• Remove the dough from the refrigerator and preheat the oven to 350°F. Line two large baking sheets with parchment paper and roll the dough into balls. I used a cookie scoop for this. They were ~1.5 tbsp.
• Combine the cinnamon and coconut sugar in the group labeled "sugar coating" above. Roll the dough balls in the mixture and place them on your baking sheets.
• The cookies don't spread out very much, so I recommend flattening them a bit before placing them in the oven.
• Bake for ~10 minutes, give or take depending on the size. They may look "undercooked" but these are soft-baked cookies, so they can be tricky!
• Allow your cookies to cool ~10 minutes before placing them on a wire rack. Enjoy once cooled or on the second day (my favorite time to eat them). I find a lot of baked goods that involve pumpkin, sweet potato or banana are best on the second day 🙂

Tried this recipe?Let us know how it was!