Chewy Pumpkin Snickerdoodle Cookies are my cozy-weather favorite. They take the classic cinnamon-sugar cookie I love and give it a seasonal twist with real pumpkin and warm spices. The texture is soft and chewy, and every bite is coated in that signature sugary crust.
Why You’ll Love This Recipe
I love how these cookies bring everything I want in a fall treat—sweet cinnamon, real pumpkin flavor, and that perfect snickerdoodle chew. They’re easy to make, smell incredible while baking, and always leave me reaching for a second (or third) cookie.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter (softened)
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Brown sugar
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Granulated sugar
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Pumpkin puree
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Egg yolk
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Vanilla extract
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All-purpose flour
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Baking soda
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Cream of tartar
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Salt
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Ground cinnamon
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Pumpkin pie spice
For rolling:
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Granulated sugar
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Ground cinnamon
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Pumpkin pie spice (optional)
Directions
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I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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I cream the butter, brown sugar, and granulated sugar until smooth and fluffy.
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I mix in the pumpkin puree, egg yolk, and vanilla until fully combined.
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In a separate bowl, I whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and pumpkin pie spice.
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I stir the dry ingredients into the wet mixture until a soft dough forms.
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In a small bowl, I mix the cinnamon-sugar coating.
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I scoop the dough into balls and roll them in the cinnamon-sugar mixture until fully coated.
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I place them on the baking sheet and slightly flatten each one with my fingers.
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I bake for 10–12 minutes, then let them cool for a few minutes before moving to a wire rack.
Servings and timing
Makes: About 20 cookies
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes
Variations
Sometimes I add a dash of nutmeg or clove for an extra spice boost. For something more indulgent, I’ve even sandwiched marshmallow fluff or cream cheese frosting between two cookies. I’ve also rolled the dough in raw sugar for a crunchy exterior.
storage/reheating
I store the cookies in an airtight container at room temperature for up to 4 days. They stay soft, thanks to the pumpkin. If I want to warm them up, a few seconds in the microwave brings back that fresh-from-the-oven feel.
FAQs
Can I use pumpkin pie filling?
No—I always use plain pumpkin puree so I can control the sweetness and spice.
Do I have to use cream of tartar?
Yes, it gives that classic snickerdoodle tang and chew. If I don’t have it, I substitute with a little extra baking soda and lemon juice, but the texture changes slightly.
Can I chill the dough?
Yes, chilling the dough for 30 minutes helps keep the cookies thick and chewy. I do this when I have time.
Can I freeze the dough?
Definitely. I roll the dough into balls, freeze them, and bake straight from frozen—just add a minute or two to the bake time.
How do I keep the cookies from getting cakey?
I use just the egg yolk instead of a whole egg and avoid overmixing. That keeps the texture chewy rather than fluffy.
Conclusion
Chewy Pumpkin Snickerdoodle Cookies are the perfect fall twist on a classic. With warm spices, a soft texture, and a sugary coating, they’re everything I love about seasonal baking packed into one cozy cookie.
Print
Chewy Pumpkin Snickerdoodle Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 20 cookies
- Category: Dessert / Cookies
- Method: Baked
- Cuisine: American / Fall
- Diet: Vegetarian
Description
Chewy Pumpkin Snickerdoodle Cookies are soft, spiced cookies that combine the warm flavors of pumpkin pie spice with the classic cinnamon‑sugar coating of snickerdoodles. They’re cozy, chewy, and perfect for fall.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup packed brown sugar
- ½ cup granulated sugar
- ½ cup pumpkin puree
- 1 egg yolk
- 1 tsp vanilla extract
- 2 cups all‑purpose flour
- ½ tsp baking soda
- ½ tsp cream of tartar
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- For the roll‑in coating:
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice (optional)
Instructions
- Preheat oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the pumpkin puree, egg yolk, and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and pumpkin pie spice.
- Stir the dry ingredients into the wet mixture until a soft dough forms.
- In a small bowl, mix the granulated sugar, cinnamon, and optional pumpkin pie spice for the coating.
- Scoop dough (about 1½ tablespoons each) and roll each ball in the cinnamon‑sugar coating until evenly covered.
- Place coated dough balls onto the prepared baking sheet, spacing them a few inches apart, and slightly flatten each ball with your fingers.
- Bake for 10–12 minutes, just until the edges are set and the centers still look soft.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use plain pumpkin puree (not pumpkin pie filling) for best texture. :contentReference[oaicite:0]{index=0}
- Let the dough chill briefly if it’s spreading too much. Chilling helps maintain chewiness. :contentReference[oaicite:1]{index=1}
- Measure flour properly (spoon & level or use a kitchen scale) to avoid cookies turning cakey. :contentReference[oaicite:2]{index=2}
- Don’t skip the cream of tartar—it gives snickerdoodles their tangy flavor and classic texture. :contentReference[oaicite:3]{index=3}
- Cookies will firm up and become chewier as they cool; slightly under‑baking ensures the soft chewy center. :contentReference[oaicite:4]{index=4}
Nutrition
- Serving Size: 1 cookie
- Calories: ≈ 190
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
