Pumpkin Snickerdoodle Cookies Recipe: Easy Chewy Fall Treats

The scent of cinnamon and pumpkin swirling through my kitchen is like a warm hug on a crisp autumn day. Honestly, the very first time I baked these pumpkin snickerdoodle cookies, I knew I’d stumbled on fall dessert magic. Imagine the classic snickerdoodle—chewy, soft, and cinnamon-sugar coated—now picture it with a cozy pumpkin twist that screams sweater weather. That’s what these cookies are all about!

I first tried this pumpkin snickerdoodle cookies recipe one rainy October, hunting for something to satisfy my pumpkin spice cravings without the fuss of pie. After a few messy (but tasty) batches, I finally nailed the perfect soft, chewy texture with that signature tangy snickerdoodle flavor. That touch of pumpkin puree makes all the difference, keeping the centers just the right amount of gooey. If you’re a fellow pumpkin lover or just want to switch up your fall baking, these cookies will not disappoint.

What I love most about these pumpkin snickerdoodle cookies is how easy they are to whip up. No fancy tricks—just pantry staples, a bowl, and a whisk. They’re pretty much a guaranteed hit, whether you’re baking with kids, bringing a treat to a cozy get-together, or just want something to pair with your afternoon coffee. After baking dozens of batches for friends, family, and a few happy neighbors, I can confidently say this recipe is a keeper. Let’s jump in together—your kitchen is about to smell amazing!

Why You’ll Love This Pumpkin Snickerdoodle Cookies Recipe

After baking these pumpkin snickerdoodle cookies more times than I can count (seriously, they vanish fast), I’ve learned they’re so much more than just another fall cookie. Here’s what makes them stand out from the rest:

• Chewy Perfection: Thanks to pumpkin puree and just the right amount of flour, these cookies are wonderfully soft and chewy—not cakey, not dry. That classic snickerdoodle bite is still there, but with a fall-inspired twist.
• Easy to Make: No chilling required! You’ll go from mixing bowl to oven in about 10 minutes. Perfect for those last-minute cravings or when you need a sweet treat in a pinch.
• No Fancy Ingredients: Every ingredient for these pumpkin snickerdoodle cookies is something you probably already have. Just grab a can of pumpkin puree and you’re set.
• Perfect for Any Occasion: These cookies are a hit at everything from Halloween parties to Thanksgiving dessert tables. They travel well and always get a ton of compliments.
• Kid and Adult Approved: My kids (and their friends) can’t stop at just one. Adults love them just as much—especially with a cup of tea or coffee.
• Packed with Fall Flavor: The irresistible combo of pumpkin, cinnamon, and brown sugar just tastes like autumn in every bite.

What really sets this pumpkin snickerdoodle cookies recipe apart is the technique. By using pumpkin puree and a little extra spice, you get that rich seasonal flavor without sacrificing texture. I also tested with both melted and softened butter—softened wins for chewiness! These cookies are the real deal: simple, seasonal, and so delicious you’ll find yourself making them long after pumpkin season is over. They’re the kind of treat you crave all year round.

What Ingredients You Will Need

Let’s keep it simple—these pumpkin snickerdoodle cookies don’t require anything fancy. Just everyday baking staples and a can of pumpkin puree transform into something magical. Here’s what you’ll need:

• For the Cookie Dough:
  • Unsalted butter, softened (1/2 cup; 113g) – Room temperature is your friend here for the best creamy texture.
  • Granulated sugar (1/2 cup; 100g)
  • Light brown sugar, packed (1/2 cup; 110g) – Adds a subtle caramel note and extra chewiness.
  • Pumpkin puree (not pumpkin pie filling!) (1/3 cup; 80g) – I use Libby’s, but any pure pumpkin works well.
  • Large egg yolk (1) – Makes the cookies richer without making them cakey.
  • Vanilla extract (2 teaspoons; 10ml) – Go for pure vanilla if possible for the best flavor.
  • All-purpose flour (1 and 1/2 cups; 190g) – Spoon and level for accuracy.
  • Cream of tartar (1 teaspoon; 4g) – Gives snickerdoodles their signature tang.
  • Baking soda (1/2 teaspoon; 2g)
  • Salt (1/4 teaspoon; 1g)
  • Ground cinnamon (1 teaspoon; 3g)
  • Ground nutmeg (1/4 teaspoon; 0.5g) – Optional, but it adds warmth.
• For the Cinnamon Sugar Coating:
  • Granulated sugar (1/4 cup; 50g)
  • Ground cinnamon (1 tablespoon; 8g)

Ingredient Tips:

• Always double-check your pumpkin puree—some brands are watery. If it looks thin, you can blot it gently with paper towels before measuring.
• Don’t skip the cream of tartar! It’s what makes a snickerdoodle a snickerdoodle, giving that unique tang and texture.
• For a gluten-free version, swap with your favorite 1:1 gluten-free baking flour (I like King Arthur’s blend for cookies).
• No brown sugar? You can substitute with all granulated sugar, but the flavor won’t be quite as deep.
• If you’re out of pumpkin pie spice, just use extra cinnamon and a pinch of nutmeg and ginger.

All of these ingredients are easy to find, and I bet you already have most of them waiting in your pantry. Don’t be afraid to try store-brand pumpkin puree—I’ve tested a few, and the cookies turn out great every time. If you want a bolder flavor, try adding a dash of clove or allspice to the dough!

Equipment Needed

This pumpkin snickerdoodle cookies recipe keeps things stress-free in the kitchen. Here’s what you’ll need to make the magic happen:

• Mixing bowls: You’ll want one large bowl for the dough and a smaller one for the cinnamon sugar mix. Glass or stainless steel is fine—just make sure they’re big enough to comfortably stir.
• Hand mixer or stand mixer: Either works! I’ve made these with a sturdy whisk, but an electric mixer saves time (and arm strength).
• Measuring cups and spoons: Accurate measurements matter for chewy cookies. I use stainless steel sets for durability.
• Baking sheets: Go for light-colored sheets if you have them—they bake more evenly.
• Parchment paper or silicone baking mats: Keeps cookies from sticking and makes clean-up a breeze.
• Cookie scoop (optional): Makes portioning super easy and the cookies all the same size. A tablespoon works fine if you don’t have one.
• Wire cooling rack: Helps cookies cool quickly and evenly, so they don’t get soggy bottoms.
• Spatula: For lifting cookies off the baking sheet without breaking them.

If you’re missing a mixer, don’t worry—mixing by hand just takes a little more elbow grease. For baking sheets, I’ve even used the back of a pizza pan in a pinch! Just line it with parchment and you’re good. After each bake, I rinse my silicone mat in warm soapy water and let it air dry—it’s lasted me years. If you’re on a budget, parchment paper is totally fine and easy to find at any grocery store.

How to Make Chewy Pumpkin Snickerdoodle Cookies

1. Preheat and Prep:
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze.
2. Cream the Butter and Sugars:
   In a large mixing bowl, beat together 1/2 cup (113g) softened unsalted butter, 1/2 cup (100g) granulated sugar, and 1/2 cup (110g) packed light brown sugar. Mix with a hand mixer or stand mixer on medium speed for 2-3 minutes, until light and fluffy. You want it to look pale and creamy—this step is key for chewy cookies!
3. Add Wet Ingredients:
   Add 1/3 cup (80g) pumpkin puree, 1 large egg yolk, and 2 teaspoons (10ml) vanilla extract to the butter-sugar mixture. Beat until just combined, scraping down the sides as needed. Don’t worry if it looks a bit curdled—that’s normal!
4. Combine Dry Ingredients:
   In a separate bowl, whisk together 1 and 1/2 cups (190g) all-purpose flour, 1 teaspoon (4g) cream of tartar, 1/2 teaspoon (2g) baking soda, 1/4 teaspoon (1g) salt, 1 teaspoon (3g) ground cinnamon, and 1/4 teaspoon (0.5g) ground nutmeg. Make sure everything is well mixed.
5. Mix the Dough:
   Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula. The dough will be soft and slightly sticky. If it seems too wet to handle, add another tablespoon or two of flour, but don’t overdo it. The stickiness helps keep the cookies chewy.
6. Make Cinnamon Sugar Coating:
   In a small bowl, combine 1/4 cup (50g) granulated sugar and 1 tablespoon (8g) ground cinnamon. Stir well.
7. Scoop and Roll Cookies:
   Scoop about 1.5 tablespoons of dough (a medium cookie scoop or rounded tablespoon) and roll into balls. Roll each dough ball generously in the cinnamon sugar mixture, coating all sides.
8. Bake:
   Place dough balls 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, or until edges are set but centers look slightly underbaked. The cookies will finish setting as they cool.
9. Cool:
   Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents them from breaking apart while still warm.
10. Enjoy!
    Serve warm or at room temperature. The flavor and texture are best the same day, but they stay soft for several days.

Notes & Troubleshooting:

• If your dough is too sticky to roll, chill it for 20 minutes or dust your hands with flour.
• Cookies spread too much? Add another tablespoon of flour next time or make sure your butter isn’t melted.
• For extra chewy cookies, slightly underbake and let them finish setting on the sheet.
• Don’t overmix once the flour is in, or your cookies might turn out tough.

I usually make a double batch—one to eat and one to freeze. The dough freezes beautifully, so you can have warm pumpkin snickerdoodles whenever the craving hits!

Cooking Tips & Techniques

• Room Temperature Ingredients: Always use room temperature butter and egg yolk. Cold butter makes the dough hard to mix and can lead to uneven cookies.
• Don’t Overmix: I learned the hard way—overmixing after adding flour makes cookies tough. Mix just until everything comes together.
• Cream of Tartar: It’s tempting to skip this step, but it’s what gives snickerdoodles their unique texture and tangy flavor. Don’t substitute with baking powder!
• Measuring Flour: Use the spoon-and-level method for flour. Too much flour makes cakey cookies, too little and they’ll spread too thin.
• Cookie Scoop for Consistency: Using a scoop gives you uniform cookies that bake evenly. I’ve tried with just spoons, and some cookies turned out huge while others were tiny.
• Watch the Bake Time: Pull the cookies from the oven when the edges are just set and the centers still look a little soft. They’ll keep cooking on the hot sheet.
• Chilling the Dough (Optional): If your kitchen is warm, a quick chill keeps the cookies from overspreading. Sometimes I chill the dough for 20-30 minutes if I’m multitasking.
• Batch Baking Strategy: Rotate your trays halfway through baking for even browning, especially if your oven has hot spots. I’ve burned plenty of cookies by forgetting this step!

Don’t sweat if your first batch isn’t perfect. Every oven is a little different. With each bake, you’ll get a feel for that perfect timing. And if you accidentally overbake a tray? No worries—they’re still delicious dunked in coffee or hot cocoa!

Variations & Adaptations

One of the joys of baking these pumpkin snickerdoodle cookies is how easy it is to make them your own. Here are a few ways you can mix things up:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend (like King Arthur or Bob’s Red Mill). The texture stays chewy and soft—no one will guess they’re gluten-free.
• Vegan-Friendly: Replace the butter with a plant-based alternative and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg yolk. I tried this for a vegan friend and the cookies still turned out soft and flavorful.
• Spice It Up: Add a pinch of ground ginger or cloves to the dough for extra warmth. You can even use pumpkin pie spice for a bolder fall flavor.
• Stuffed Cookies: For a decadent treat, press a caramel candy or white chocolate square into the center of each dough ball before baking.
• Nutty Crunch: Stir in 1/2 cup (60g) of chopped pecans or walnuts for added texture and flavor.
• Smaller or Larger Cookies: Use a smaller scoop for bite-sized treats, or a larger one for bakery-style cookies (just add a minute or two to baking time for bigger cookies).

I sometimes add a handful of mini chocolate chips for my kids, or do a dusting of powdered sugar on top for a festive look. Don’t be afraid to get creative—these cookies are super forgiving and perfect for experimenting!

Serving & Storage Suggestions

Pumpkin snickerdoodle cookies are best enjoyed slightly warm, when they’re at their chewiest and the cinnamon sugar is fragrant. I love piling them high on a rustic platter with a sprinkle of extra cinnamon. They’re the ultimate cozy treat with a mug of chai, coffee, or even a glass of cold milk.

Pairing ideas: Serve alongside a fall cheese board, or as part of a holiday dessert spread. They also make a delightful hostess gift—just pop them in a cute tin or cellophane bag.

Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy! For longer storage, freeze the baked cookies (separated by parchment paper) for up to 2 months. To reheat, zap them in the microwave for 10-12 seconds for fresh-from-the-oven goodness.

Flavor tip: The pumpkin and spice flavors deepen after a day or two, so they’re just as good (if not better) the next day. If you like a crispier edge, leave the lid slightly ajar for a few hours before sealing them up.

Nutritional Information & Benefits

Each pumpkin snickerdoodle cookie contains approximately 120 calories, 5g fat, 18g carbohydrates, and 1g protein. There’s a bit of vitamin A from the pumpkin puree and a touch of fiber, plus all the warm spices that make your kitchen smell amazing.

Health notes: Pumpkin is rich in beta-carotene and antioxidants, which is a nice little bonus! If you need to avoid gluten or dairy, use the adaptations above. Eggs and wheat are the main allergens in the classic recipe, but both are easily replaced in the vegan or gluten-free options.

From a wellness perspective, I love that these cookies satisfy my sweet tooth without being heavy or greasy. Portion control is easy, and they’re flavorful enough that one or two really hits the spot. Enjoy them as part of a balanced fall treat lineup!

Conclusion

If you’re looking for a chewy, flavorful cookie that captures everything you love about fall, this pumpkin snickerdoodle cookies recipe is it. With their soft centers, crisp cinnamon sugar coating, and cozy pumpkin spice flavor, they’re truly irresistible. Plus, they’re easy enough for a weeknight bake and special enough for holiday gatherings.

Don’t be afraid to play around with spices or add-ins—these cookies welcome a bit of creativity. Personally, I love how each bite reminds me of family baking days and the simple joys of autumn. I hope you enjoy them as much as I do!

Give these pumpkin snickerdoodle cookies a try and let me know your favorite version in the comments below. Share your photos, swap tips, or tag a fellow pumpkin lover. Happy baking—your kitchen is about to become the coziest spot in the house!

Frequently Asked Questions

What makes these pumpkin snickerdoodle cookies chewy instead of cakey?

The chewy texture comes from using just an egg yolk (not the whole egg) and the right balance of flour to pumpkin puree. Creaming the butter and sugars well also helps keep them soft.

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Just roast, mash, and drain your fresh pumpkin well. Homemade puree can be a bit wetter, so you might need to blot with paper towels before adding.

Can I freeze the dough for later?

Yes—scoop and roll the dough balls in cinnamon sugar, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen, just adding a minute or two to the bake time.

Do I need to chill the dough before baking?

Nope! This recipe works great without chilling. If your dough feels extra sticky, a short chill (20 minutes) can help, especially if your kitchen is warm.

How do I make these cookies gluten-free or vegan?

For gluten-free cookies, use a 1:1 baking flour blend. For vegan, swap in plant-based butter and a flax egg. Both swaps keep the cookies chewy and delicious.

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