If there was ever a cookie that screams “cozy sweater weather,” it’s this one. These Chewy Pumpkin Snickerdoodle Cookies are what happens when the classic snickerdoodle decides to put on its favorite scarf, sip a pumpkin spice latte, and fully embrace fall. Seriously—if you’ve been searching for Fall Inspired Cookie Recipes that will make your kitchen smell like a bakery and your friends ask for seconds (and thirds), you’ve just found your new favorite.
These aren’t your basic cookies, my friend. We’re talking brown butter, real pumpkin puree, and a mix of warm spices that hit you with cinnamon, ginger, and nutmeg in every bite. And yes, they’re rolled in that classic cinnamon sugar coating because we don’t skip the classics here.
So, grab your mixing bowls and preheat that oven—because this is not just a recipe, it’s an experience.
Why These Cookies Are Next-Level
Let’s be honest, we’ve all had a snickerdoodle (and loved it), but Pumpkin Snickerdoodle Cookies take the flavor game up a notch. Here’s why you need these in your life:
- Soft & Chewy Perfection – Forget dry cookies. These are thick, gooey, and chewy in the middle. You’ll want to sink your teeth into these fresh from the oven.
- Pumpkin Spice Heaven – These cookies are basically fall in edible form. Spiced with cinnamon, nutmeg, and ginger, they’re giving major cozy vibes.
- Brown Butter Magic – Browning the butter adds a rich, nutty flavor that makes these taste bakery-worthy.
- Easy to Make – No crazy techniques here—just a few simple steps and a bit of chill time.
IMO, these might just be the Best Fall Cookie Ideas you’ll ever bake.
Ingredient Breakdown
You don’t need a crazy pantry for this one—just a few key ingredients that deliver maximum flavor. Here’s what you’ll grab:
- All-Purpose Flour – Gives your cookies the perfect chewy structure.
- Brown Butter – Adds depth and nuttiness (seriously, don’t skip this!).
- Granulated + Brown Sugar – For sweetness and that soft, chewy texture.
- Pumpkin Puree – The star of the show! Adds moisture and flavor.
- Egg Yolk – Keeps the cookies soft and chewy without getting cakey.
- Molasses – Just a hint for that cozy, rich flavor.
- Baking Soda + Cream of Tartar – The signature snickerdoodle tang and rise.
- Warm Spices – Cinnamon, nutmeg, ginger, cloves… everything nice.
Pro-tip: Always blot your pumpkin puree to remove excess moisture. If you skip this step, you’ll end up with cake-y cookies (and no one signed up for that).
How to Make Chewy Pumpkin Snickerdoodles
These cookies are straightforward, but they taste like you spent hours on them. Here’s the play-by-play:
Step 1: Brown the Butter
Melt the butter in a saucepan until it starts foaming and the milk solids turn golden brown. Your kitchen will smell amazing. Chill it just until cool (but still liquid).
Step 2: Mix Wet Ingredients
Combine brown butter, sugars, egg yolk, pumpkin puree, molasses, and vanilla. Beat until smooth.
Step 3: Combine Dry Ingredients
Whisk together flour, baking soda, cream of tartar, spices, and salt.
Step 4: Mix Dough
Add dry ingredients to the wet mixture in two parts. Stir gently—don’t overmix. Chill dough for 30 minutes to make it easier to scoop and to enhance the chewy texture.
Step 5: Cinnamon Sugar Roll
Scoop dough (about 2 oz portions) and roll in cinnamon sugar. Place on a parchment-lined baking sheet with room to spread.
Step 6: Bake
Bake at 350°F for 9–10 minutes. Do not overbake! They’ll continue to set as they cool, leaving that gooey center intact.
Pro Tips for Cookie Success
- Don’t Rush the Chill Time – Chilling the dough is key to avoiding cookies that spread too much.
- Use Quality Pumpkin – Not all pumpkin puree is created equal. Go for a brand with low water content (Libby’s is reliable).
- Underbake Slightly – Soft, chewy cookies > dry, crunchy ones.
- Extra Cinnamon Sugar? Yes Please. – Dust with more as they cool for a sparkly finish.
Variations to Try
Feeling adventurous? Here are a few fun spins:
- Pumpkin Butter Cookies – Swap pumpkin puree with pumpkin butter for a more concentrated flavor.
- Healthy Pumpkin Snickerdoodle Cookies – Use coconut sugar and whole wheat flour for a lighter, wholesome twist.
- Pumpkin Spice Snickerdoodle Cookies with White Chocolate Chips – Because chocolate makes everything better.
- Gluten-Free Option – Use a 1:1 gluten-free baking flour blend.
Serving Suggestions
These cookies are perfect on their own, but you can dress them up:
- Serve warm with a latte or hot cider (ultimate fall mood).
- Sandwich two cookies with cream cheese frosting for a dessert upgrade.
- Dunk them in milk for late-night snacking (zero regrets).
Storage & Freezer Tips
Keep your Chewy Pumpkin Cookies in an airtight container at room temp for 3–4 days. They stay soft and flavorful!
Want to save some for later? Freeze cookie dough balls on a sheet tray, then transfer to a freezer bag. Bake straight from frozen—just add an extra minute or two to the bake time.
FAQs
Can I make the dough ahead of time?
Yep! Chill it for up to 24 hours. If it gets too firm, let it sit at room temp for 10–15 minutes before scooping.
Do I need cream of tartar?
Yes—it’s what gives snickerdoodles their tang. Without it, you’ll lose that classic flavor.
Can I use pumpkin pie filling instead of puree?
Nope! Pumpkin pie filling has added sugar and spices—it’ll throw off your recipe.
How do I make them vegan?
Use plant-based butter and a flax egg (1 tbsp ground flax + 3 tbsp water). They’ll still be perfectly chewy!
Final Thoughts
These Pumpkin Cookie beauties are the fall dessert you didn’t know you needed. Soft, chewy, spiced to perfection, and totally addicting, they’re one of my top Fall Cookie Ideas every year. Whether you’re baking for friends, a holiday get-together, or just yourself (no judgment here), these Chewy Pumpkin Snickerdoodle Cookies will bring serious autumn joy.
So grab that mixing bowl, cue up your favorite cozy playlist, and get baking—because once these hit your cooling rack, they won’t last long. Print
Chewy Pumpkin Snickerdoodle Cookies | Soft, Spiced & Perfect for Fall
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
Description
If cozy fall flavors had a favorite cookie, this would be it. These chewy pumpkin snickerdoodles are everything you love about the classic cookie—with a seasonal twist. They’re buttery, perfectly spiced, and rolled in cinnamon sugar for that irresistible snickerdoodle crunch.
Ingredients
Cinnamon Sugar Coating
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
Cookie Dough
- 1 cup (226 g) unsalted butter
- 2 cups + 3 tablespoons (270 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1 cup (200 g) packed dark brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/3 cup (80 g) pumpkin puree (make sure it’s 100% pumpkin, not pie filling)
- 1 egg yolk, at room temperature
- 1 tablespoon molasses (not blackstrap)
- 1 1/2 teaspoons vanilla extract
Instructions
- Brown the Butter
- In a medium saucepan over medium heat, melt the butter. Once it’s fully melted, keep stirring occasionally as it starts to bubble and foam. When the popping and sizzling quiet down, stir continuously until golden brown flecks collect at the bottom of the pan and the butter smells nutty. Immediately pour into a heatproof bowl, scraping in the flavorful browned bits. Chill in the fridge for about 30 minutes, just until cool but still pourable.
- Prep the Pumpkin
- While the butter chills, place the pumpkin puree on a plate lined with a double layer of paper towels. Pat the top with another paper towel to remove excess moisture. This step keeps the cookies from being too cakey.
- Make the Dough
- Add the cooled brown butter to the bowl of a stand mixer fitted with the paddle attachment. Add the brown sugar and granulated sugar and mix on medium-low speed for about 1 minute, until the mixture is evenly combined and sandy-looking.
- Mix in the pumpkin puree, egg yolk, molasses, and vanilla extract until smooth. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, spices, and salt. Add this dry mixture to the wet ingredients in two batches, mixing just until no large streaks of flour remain. Avoid overmixing so the cookies stay soft.
- Chill the dough, uncovered, in the refrigerator for about 30 minutes.
- Preheat & Prep
- While the dough chills, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a shallow bowl, mix together the sugar and cinnamon for the coating.
- Scoop & Roll
- Once the dough has firmed up slightly, scoop into large portions—about 2 ounces each. Don’t roll them smooth in your hands. Instead, drop the dough into the cinnamon sugar and gently roll to coat completely. Arrange on the prepared baking sheets, spacing about 2–3 inches apart.
- Bake
- Bake for 9–10 minutes, or until the edges are set and the tops start to crack. The centers will still look soft—this is what makes them chewy.
- Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack. Sprinkle with a little extra cinnamon sugar while they’re warm if you want them extra sparkly.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- To freeze baked cookies, wrap in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months, then thaw at room temp before enjoying.
- To freeze the dough, scoop into portions but don’t coat in cinnamon sugar. Freeze on a baking sheet until solid, then transfer to a freezer bag. Thaw slightly before rolling in sugar and baking as directed.
