If you are searching for the perfect fall cookie, these Chewy Pumpkin Snickerdoodle Cookies are it. This recipe combines the soft, buttery texture of a classic snickerdoodle with the seasonal flavor of pumpkin and warm spices. Each bite has the perfect balance of cinnamon, nutmeg, and pumpkin spice, making these cookies a must-bake treat for autumn.
These pumpkin snickerdoodles are ideal for cozy gatherings, holiday dessert tables, or enjoying at home with a mug of cider or coffee. The chewy texture paired with the sweet pumpkin flavor makes them a cookie that feels nostalgic yet fresh. They are easy to bake, filled with warm spices, and guaranteed to become one of your favorite fall cookie recipes.
As they bake, your kitchen will fill with the irresistible aroma of cinnamon and pumpkin. Once cooled, these cookies deliver everything you love about classic snickerdoodles with a seasonal twist. Bake a batch to share with family and friends, or keep them on hand for a sweet snack throughout the week. These chewy pumpkin snickerdoodle cookies capture the very best flavors of fall in every bite.
If you give this recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!
Ingredients
- 1 cup unsalted butter
- 2/3 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup +2 tbsp dark brown sugar packed
- 2 large egg yolks
- 2 tsp vanilla extract
- 1 2/3 cup + 1 tbsp all purpose flour
- 1 1/2 tsp pumpkin spice
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
Step By Step Instructions
Follow these step-by-step instructions, then scroll down to the recipe card for a full ingredients list and method
How to make Chewy Pumpkin Snickerdoodles
Brown the butter over medium heat in a large stainless steel pan. Stand nearby, watch, and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat.
Pour the browned butter into a glass measuring cup and let it chill in the fridge, stirring it every 20 minutes, for about 45-60 minutes. The butter must be cool but still liquid! If your butter is still warm the cookies will spread flat in the oven.
Spread the pumpkin puree onto a plate. Press a stack of paper towels into it and soak up the extra liquid. Then scrape the pumpkin into a pile and re-spread it around the plate. Use a new stack of paper towels to keep absorbing the extra liquid, until the pumpkin feels pretty dry like soft playdough, and now measures roughly 1/3 cup.
When the butter is cool, whisk in the brown sugar and granulated sugar.
Whisk in the egg yolks, vanilla, and dried pumpkin puree.
Once mixed, fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for 30 minutes to firm up. If the dough is still soft, it can chill longer.
While the dough is chilling, preheat the oven to 350 F. Line two baking trays with parchment paper or silicone baking mats and set them aside.
In a small bowl, combine the cinnamon and the sugar. Scoop the dough into 3 tbsp-sized balls and roll each dough ball in the cinnamon sugar. Place it on the prepared baking sheet spaced 2-3 inches apart.
Bake the cookies one tray at a time for 10-12 minutes or until the edges are golden brown and the middle is puffy. Let the tray cool before moving cookies to a wire rack.
How to store your Chewy Pumpkin Snickerdoodles
Store leftover cookies in an airtight container at room temperature for 2-3 days. If you choose to freeze the cookie dough balls, let them come to room temperature before baking!
Tools & Supplies for Making Sugar Cookies:
Chewy Pumpkin Snickerdoodle Cookies
Ingredients
- 1 cup unsalted butter
- 2/3 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup +2 tbsp dark brown sugar packed
- 2 large egg yolks
- 2 tsp vanilla extract
- 1 2/3 cup + 1 tbsp all purpose flour
- 1 1/2 tsp pumpkin spice
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 cup caramel for garnish
- sea salt for garnish
Instructions
Browning your butter
- Brown the butter over medium heat in a large stainless steel pan. Stand nearby, watch, and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat.1 cup unsalted butter
- Pour the browned butter into a glass measuring cup and let it chill in the fridge, stirring it every 20 minutes, for about 45-60 minutes. The butter must be cool but still liquid! If your butter is still warm the cookies will spread flat in the oven.
Preparing your Pumpkin Puree
- Spread the pumpkin puree onto a plate. Press a stack of paper towels into it and soak up the extra liquid. Then scrape the pumpkin into a pile and re-spread it around the plate. Use a new stack of paper towels to keep absorbing the extra liquid, until the pumpkin feels pretty dry like soft playdough, and now measures roughly 1/3 cup.2/3 cup pumpkin puree
Mixing your Dough
- When the butter is cool, whisk in the brown sugar and granulated sugar.1/2 cup granulated sugar, 1/2 cup +2 tbsp dark brown sugar
- Whisk in the egg yolks, vanilla, and dried pumpkin puree.2 large egg yolks, 2 tsp vanilla extract
- Once mixed, fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for 30 minutes to firm up. If the dough is still soft, it can chill longer.1 2/3 cup + 1 tbsp all purpose flour, 1 1/2 tsp pumpkin spice, 1 tsp baking soda, 1 tsp cream of tartar, 1/2 tsp salt
Baking Your Cookies
- While the dough is chilling, preheat the oven to 350 F. Line two baking trays with parchment paper or silicone baking mats and set them aside.
- In a small bowl, combine the cinnamon and the sugar. Scoop the dough into 3 tbsp-sized balls and roll each dough ball in the cinnamon sugar. Place it on the prepared baking sheet spaced 2-3 inches apart.1/3 cup granulated sugar, 1 tsp ground cinnamon
- Bake the cookies one tray at a time for 10-12 minutes or until the edges are golden brown and the middle is puffy. Let the tray cool before moving cookies to a wire rack.
- Top with a drizzle of caramel and sea salt
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