Easy Chewy Pumpkin Snickerdoodle Cookies

Introduction

There’s something magical about the arrival of fall — the crisp air, cozy sweaters, and the irresistible aroma of cinnamon-spiced desserts baking in the oven. And when it comes to capturing that cozy, autumnal vibe, nothing beats Chewy Pumpkin Snickerdoodle Cookies. These cookies are a seasonal twist on a classic favorite, combining the buttery chew of traditional snickerdoodles with the smooth, comforting taste of pumpkin and warm spices.

Here at Bake Warely, we love creating nostalgic yet exciting desserts that feel like a hug in every bite. These pumpkin snickerdoodles are soft, pillowy, and perfectly balanced — the ideal cookie to share at fall gatherings or pair with your favorite coffee.

My recipe story

The inspiration for these Chewy Pumpkin Snickerdoodle Cookies came from my craving for something that combined the nostalgia of snickerdoodles with the rich, velvety texture of pumpkin desserts. I remember testing several batches before landing on the perfect texture — slightly crisp at the edges but with that signature chewy, melt-in-your-mouth center. The secret? Pumpkin purée for moisture and brown sugar for that warm, deep sweetness that ties the flavors together.

These cookies quickly became a family favorite, making appearances at every fall party and Thanksgiving dessert table. Now, I’m excited to share the perfected version with you — one that’s easy, reliable, and irresistibly delicious.

Ingredient breakdown

Let’s take a closer look at what makes these Chewy Pumpkin Snickerdoodle Cookies so irresistible:

• Unsalted Butter (1 cup): Provides richness and a soft crumb. Ensure it’s softened but not melted for the right texture.
• Libby’s Pumpkin Puree (2/3 cup): Adds moisture and that signature pumpkin flavor. Avoid pumpkin pie filling — it contains added sugar and spices.
• Granulated Sugar (1/2 cup) + Dark Brown Sugar (1/2 cup + 2 tbsp): The mix creates the perfect chewy texture and depth of flavor.
• Egg Yolks (2): Help bind the dough and add tenderness without making it cakey.
• Vanilla Extract (2 tsp): Enhances the overall aroma and flavor complexity.
• All-Purpose Flour (1 2/3 cup + 1 tbsp): The base structure — measure carefully for consistency.
• Pumpkin Spice (1 1/2 tsp): A cozy blend of cinnamon, nutmeg, and cloves.
• Baking Soda & Cream of Tartar: Work together to create that classic snickerdoodle tang and puff.
• Salt (1/2 tsp): Balances sweetness and enhances flavor.
• Cinnamon-Sugar Mixture: The classic coating that makes snickerdoodles shine.

Equipment you’ll need

• Mixing bowls (one large, one medium)
• Hand or stand mixer
• Rubber spatula
• Cookie scoop
• Baking sheets and parchment paper
• Cooling rack

Step-by-step directions

1. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes). This step traps air, giving your cookies that signature chewy rise.
2. Add wet ingredients: Mix in the pumpkin purée, egg yolks, and vanilla extract until well incorporated. Scrape down the sides as needed — the batter should be smooth and creamy.
3. Combine dry ingredients: In another bowl, whisk together the flour, pumpkin spice, baking soda, cream of tartar, and salt. Slowly mix the dry ingredients into the wet until just combined. Avoid overmixing to keep the cookies tender.
4. Shape and roll: Use a cookie scoop to portion the dough into balls, then roll each one in the cinnamon-sugar mixture until fully coated.
5. Bake to perfection: Place cookies on a parchment-lined baking sheet about 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are set and the centers still look soft. Let them cool on the sheet for 5 minutes before transferring to a rack.

Variations & substitutions

• Gluten-free: Substitute flour with a 1:1 gluten-free baking blend.
• Dairy-free: Use vegan butter or coconut oil.
• Extra spice: Add more pumpkin spice or a pinch of ground ginger for warmth.
• Stuffed version: Wrap dough around a caramel square or cream cheese filling before baking.
• Chocolate lovers: Add white or dark chocolate chips for a flavor twist.

Storage, freezing & make-ahead

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months — just thaw at room temperature when ready to serve. You can also freeze the dough balls (rolled in cinnamon sugar) and bake directly from frozen with an extra 2 minutes of bake time.

Serving ideas & pairings

These Chewy Pumpkin Snickerdoodle Cookies pair beautifully with a cup of chai tea, pumpkin spice latte, or hot apple cider. For a fun dessert platter, serve alongside Maple Brown Sugar Cookies for a full fall cookie assortment. You can also visit Sally’s Baking Addiction for more pumpkin dessert inspiration!

FAQ

Can I use homemade pumpkin purée?

Yes! Just make sure it’s well-drained and smooth for even texture.

Why do my cookies turn out cakey?

Too much flour or pumpkin moisture can make them cakey. Always measure flour correctly and blot excess moisture from pumpkin.

Can I skip cream of tartar?

It gives snickerdoodles their signature tang, but if unavailable, substitute with 1 teaspoon lemon juice or white vinegar.

How do I make them extra chewy?

Use more brown sugar than white sugar and avoid overbaking. This balance keeps the cookies soft and bendy.

Can I double the recipe?

Absolutely! This recipe doubles well — perfect for holiday gifting or cookie swaps.

Final thoughts

These Chewy Pumpkin Snickerdoodle Cookies bring all the cozy flavors of fall into a single, bite-sized treat. With their golden, cinnamon-sugar coating and chewy pumpkin interior, they’re destined to become a seasonal favorite. Bake a batch today, share them with loved ones, and let your kitchen fill with the warm scent of autumn bliss.

Chewy Pumpkin Snickerdoodle Cookies

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• Author: Sarah Mitchell
• Total Time: 27 minutes
• Yield: About 24 cookies 1x
• Diet: Vegetarian

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Description

Soft, spiced, and coated in cinnamon sugar — these Chewy Pumpkin Snickerdoodle Cookies are the ultimate fall treat bursting with pumpkin flavor.

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Ingredients

Scale 1x2x3x

• → For the Cookies
• 1 cup unsalted butter, softened
• 2/3 cup Libby’s Pumpkin Puree (room temperature)
• 1/2 cup granulated sugar
• 1/2 cup + 2 tablespoons dark brown sugar, packed
• 2 large egg yolks (room temperature)
• 2 teaspoons vanilla extract
• 1 2/3 cups + 1 tablespoon all-purpose flour (see notes for measuring)
• 1 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt
• → For Rolling
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon

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Instructions

• Cream the butter and sugars — Beat butter, granulated sugar, and brown sugar together until light and fluffy.
• Add the pumpkin and wet ingredients — Mix in pumpkin puree, egg yolks, and vanilla until smooth.
• Combine the dry ingredients — Whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt. Gradually add to the wet mix until combined.
• Shape and coat — Scoop dough into balls, then roll in cinnamon sugar until evenly coated.
• Bake — Place on parchment-lined trays and bake at 350°F (175°C) for 10–12 minutes, until edges are just set.
• Cool and enjoy — Let cookies cool on the tray for 5 minutes before transferring to a rack to finish cooling.

Notes

• Blot pumpkin puree with paper towels to reduce moisture.
• For extra chewiness, use slightly more brown sugar than granulated sugar.
• Chill dough for 10–15 minutes if it feels sticky before rolling.
• Cookies stay soft for up to 5 days in an airtight container.
• Add white chocolate chips for a delicious variation.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 145
• Sugar: 11g
• Sodium: 90mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0.5g
• Protein: 1.5g
• Cholesterol: 35mg