Ashley Mac’s Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Ashley McMackin, co-founder of Ashley Mac’s, shares one of her favorite fall recipes with us: a pumpkin spice spin on the classic snickerdoodle – Pumpkin Snickerdoodles! Canned pumpkin gives these cookies added gooey texture, and white chocolate and cinnamon chips add a little extra spiced sweetness.

Looking to learn more? Be sure to check out our video! Check out @thebakefeed on Instagram or Bake From Scratch on Facebook to bake these cookies alongside our editor-in-chief Brian Hart Hoffman and Ashley McMackin herself!

3.7 from 3 reviews
Ashley Mac's Pumpkin Snickerdoodles
Makes about 84 cookies
  • 1½ cups (340 grams) unsalted butter, softened
  • 2⅓ cups (467 grams) granulated sugar, divided
  • 2 cups (440 grams) firmly packed light brown sugar
  • 1½ cups (366 grams) canned pumpkin
  • 1 tablespoon (13 grams) vanilla extract
  • 4⅔ cups (583 grams) all-purpose flour
  • 1 tablespoon plus 1 teaspoon (11 grams) cornstarch
  • 2 teaspoons (4 grams) pumpkin pie spice
  • 1½ teaspoons (7.5 grams) baking soda
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1½ cups (255 grams) white chocolate chips
  • 1½ cups (360 grams) cinnamon chips
  • 1½ teaspoons (3 grams) ground cinnamon
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, 1⅓ cups (267 grams) granulated sugar, and brown sugar at medium speed until fluffy, 4 to 5 minutes. Beat in pumpkin and vanilla.
  2. In a large bowl, stir together flour, cornstarch, pie spice, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Stir in white chocolate chips and cinnamon chips until combined. Refrigerate until chilled.
  3. In a small bowl, combine cinnamon and remaining 1 cup (200 grams) granulated sugar.
  4. Line a baking sheet with parchment paper.
  5. Using a 1½-tablespoon spring-loaded scoop, scoop dough; immediately roll in cinnamon mixture, forming balls. Place dough balls on prepared pan. Cover with plastic wrap, and freeze until firm.
  6. Preheat oven to 350°. Line baking sheets with parchment paper.
  7. Place frozen dough balls 2 inches apart on prepared pans.
  8. Bake for 12 to 14 minutes, depending on how soft you like your cookies.


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  1. I have bought these at the store and just LOVE them. They might be the best cookie I have ever had. I am thrilled to find the recipe and will definitely make them,. Thank You!

  2. These cookies did not turn out well. I’m unsure if eggs were accidentally omitted from the ingredient list? Mine turned out extremely flat and do not hold together when you try to pick them up.

    • Hello Becky,

      We’re sorry to hear that your cookies didn’t turn out! Flat cookies are often a result of butter that is too warm and too soft. For this recipe, it’s incredibly important that the cookie dough is completely chilled after Step 2, and that the balls of dough be thoroughly frozen after sitting in the freezer in Step 5.

      We hope this helps, and happy baking!

      • Hello, Olivia! Thanks for taking the time to respond. Your advice makes sense, but I did chill and then freeze the dough prior to baking, per the recipe. I froze for three hours thinking that would be enough time. I can try again with the remaining dough that’s been in the freezer now for some days. Thanks again for the advice.

        • Hello, Becky!

          Please let us know if it works any better after a few days in the freezer. Your cookies spreading could also be a result of not enough flour in the dough. If you’re not already, we recommend measuring flour by weight instead of volume. If neither of these troubleshooting tips work, please let us know.

          Thank you, and happy baking!

    • Hi Becky – to your comment above, have you tried using a different baking sheet? I’m no pro baker, but I’ve made these a few times and one of the times I used 2 cookie sheets – one a dark, non-stick pan and the other a light metal pan (same batch, same chilling and freezing times, same oven time) and oddly enough the ones on the dark non-stick pan turned out perfect while the ones on the lighter metal spread out a TON more, wouldn’t hold together as well, and looked like a completely different cookie. No idea what the science is behind this but just thought I’d share that! I’d add – they were still delicious either way

  3. Hi again, Olivia! I just baked off another sheet using frozen dough and although the cookies looked more puffed directly out of the oven, they flattened again after cooling and they still don’t hold together. To your point, I also used a baking scale when preparing the dough. I’m still wondering if the missing eggs are the problem?

  4. LOVE these cookies. Have made them 4 times now in 2 weeks (my excuse is that it’s the holidays) and they are equally delicious every time. Major crowd pleaser with everyone who’s tasted. Such a good recipe. I also have experimented with mini chocolate chips and butterscotch chips and it’s also good!!


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