If you adore the cozy flavors of fall and crave a cookie that offers both warmth and a tender bite, this Chewy Pumpkin Snickerdoodle Cookies Recipe will quickly become your new favorite. These cookies capture the essence of pumpkin spice with a delightful chewiness that keeps you coming back for one more. Each bite brings together browned butter’s rich nuttiness, pumpkin puree’s moistness, and cinnamon’s sweet zing, making this treat perfect for sharing during chilly afternoons or festive gatherings.

Chewy Pumpkin Snickerdoodle Cookies Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients make the best cookies, and this Chewy Pumpkin Snickerdoodle Cookies Recipe is no exception. Each item plays an important role, whether it adds flavor, moisture, or texture, so grab your essentials and let’s get baking!

Unsalted butter, browned and cooled (1/2 cup): Browning the butter adds a deep, nutty flavor that elevates the entire cookie.
Granulated sugar (1/2 cup): For sweetness and helping achieve that slight crisp edge.
Dark brown sugar, packed (1/2 cup): Adds rich molasses notes and enhances chewiness.
Egg yolks (2 large): Provides richness and helps bind the dough.
Pumpkin puree, dried out (1/3 cup): Infuses signature pumpkin flavor while keeping the texture just right.
Vanilla extract (1 tsp): A subtle enhancer that rounds out the spices.
All-purpose flour (1 1/2 cups): The foundation of your cookie’s structure.
Pumpkin pie spice (1 tsp): Key to capturing those warm autumn notes.
Baking soda (1/2 tsp): A leavening agent that helps with the cookie rise.
Cream of tartar (1/2 tsp): Traditional snickerdoodle ingredient ensuring a tender, chewy texture.
Salt (1/4 tsp): Balances sweetness and enhances overall flavor.
Granulated sugar for coating (1/4 cup): Mixed with cinnamon for the perfect snickerdoodle crunch.
Cinnamon (1 tbsp): The star spice for coating that adds aroma and a bit of spice in each bite.

How to Make Chewy Pumpkin Snickerdoodle Cookies Recipe

Step 1: Brown the Butter

Start by melting your unsalted butter over medium heat, stirring constantly until it turns golden brown and releases that irresistible nutty scent. This step is worth every second because it transforms the flavor of your cookies from everyday to extraordinary. Once browned, let it cool to room temperature and then chill it until it is about 75°F but still liquid. This helps the butter integrate smoothly into the dough.

Step 2: Prepare the Pumpkin

Take your pumpkin puree and spread it evenly on a plate. Press it gently with paper towels to remove excess moisture—this keeps your dough from becoming too wet and ensures your cookies have the perfect chewy texture without being soggy.

Step 3: Mix the Dough

In a large bowl, whisk together the cooled brown butter and both sugars until smooth and glossy. This is where the magic begins, blending richness and sweetness. Add your egg yolks and vanilla extract, and whisk again until everything is nicely combined. Stir in the dried pumpkin puree, then gradually fold in the flour, pumpkin pie spice, baking soda, cream of tartar, and salt until the dough comes together.

Step 4: Scoop and Roll

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Mix the cinnamon and granulated sugar in a small bowl for your signature snickerdoodle coating. Using a cookie scoop (about 3 tablespoons), form dough balls and roll each one in the cinnamon-sugar mixture, coating them thoroughly. Place on the baking sheets, spacing cookies about 2 to 3 inches apart to allow for spreading.

Step 5: Bake to Perfection

Bake one sheet at a time for 10-12 minutes. You will know they are ready when the edges turn golden brown but the centers remain soft and slightly puffy. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. This cooling step helps them set beautifully and enhances their chewiness.

How to Serve Chewy Pumpkin Snickerdoodle Cookies Recipe

Garnishes

A simple dusting of powdered sugar or a drizzle of white chocolate over your Chewy Pumpkin Snickerdoodle Cookies Recipe adds a touch of elegance while highlighting their spiced nature. For extra warmth, try topping with a tiny pinch of cinnamon or a light swirl of pumpkin spice frosting for special occasions.

Side Dishes

These cookies pair wonderfully with a steaming mug of chai latte, hot chocolate, or classic coffee — the spicy notes in the drinks complement the pumpkin and cinnamon flavors beautifully. For a festive touch, serve alongside vanilla bean ice cream or a dollop of whipped cream to balance the chewiness with creamy smoothness.

Creative Ways to Present

For entertaining, stack these cookies tied with rustic twine or place them in a decorative tin lined with parchment paper. You can also sandwich two cookies with pumpkin cream cheese filling to create festive mini treats that will wow your guests. These presentation ideas turn a simple favorite into a stunning seasonal delight.

Make Ahead and Storage

Storing Leftovers

Store your Chewy Pumpkin Snickerdoodle Cookies Recipe in an airtight container at room temperature for up to 4 days to keep their softness intact. To maintain maximum chewiness, place a slice of bread inside the container, which helps preserve moisture.

Freezing

These cookies freeze beautifully! Place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or warm briefly in the oven to bring back that fresh-baked goodness.

Reheating

To revive the perfect chewy texture, warm your cookies in a preheated 300°F oven for about 5 minutes. Avoid microwaving, which can make them tough. This gentle reheating melts the sugars slightly and reminds you of just-baked warmth anytime you want.

FAQs

Can I use canned pumpkin for this Chewy Pumpkin Snickerdoodle Cookies Recipe?

Absolutely! Canned pumpkin puree works perfectly here—just be sure to pat it dry with paper towels to remove any excess moisture for the best cookie texture.

What if I don’t have cream of tartar?

If you don’t have cream of tartar, try substituting with an equal amount of lemon juice or white vinegar to keep your snickerdoodles light and chewy, although the flavor might be a bit less traditional.

Can I make these cookies gluten-free?

Yes! Replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure it contains xanthan gum or a similar binder to maintain structure and chewiness.

How can I make these cookies less sweet?

You can reduce the sugar slightly, but remember that the cinnamon-sugar coating adds extra sweetness. Adjust according to your preference, but a slight cut will still keep the cookies deliciously balanced.

Why do I need to brown the butter?

Browned butter adds a rich, nutty depth of flavor you won’t get with regular melted butter. It makes the cookies taste more complex and irresistible. It is worth the extra step for a taste upgrade!

Final Thoughts

If you’re on the hunt for a cookie that wraps you in cozy fall flavor with a melt-in-your-mouth chewy texture, this Chewy Pumpkin Snickerdoodle Cookies Recipe is everything you need. It’s straightforward, charmingly spiced, and ideal for sharing with friends and family. I promise once you bake this batch, you’ll want to keep these cookies in your recipe rotation all season long. So preheat your oven, grab that browned butter, and get ready to indulge!

Chewy Pumpkin Snickerdoodle Cookies Recipe

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4.2 from 69 reviews

Author: admin
Total Time: 32 minutes
Yield: 12 cookies 1x

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Description

These Chewy Pumpkin Snickerdoodle Cookies combine the warm spices of pumpkin pie with the classic cinnamon-sugar coating of snickerdoodles. The browned butter and dried pumpkin puree create a rich, moist, and chewy texture, perfect for cozy autumn snacking.

Ingredients

Scale

Cookie Dough

1/2 cup (113g) unsalted butter, browned and cooled
1/2 cup (100g) granulated sugar
1/2 cup (100g) dark brown sugar, packed
2 large egg yolks
1/3 cup (75g) pumpkin puree, dried out (Libby’s recommended)
1 tsp vanilla extract
1 1/2 cups (190g) all-purpose flour
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt

Cinnamon Sugar Coating

1/4 cup (50g) granulated sugar
1 tbsp cinnamon

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Instructions

Brown the Butter: In a saucepan over medium heat, melt the unsalted butter while stirring constantly until it turns golden brown and releases a nutty aroma. Remove from heat and let it cool to room temperature. Then refrigerate until it reaches around 75°F and is still liquid but cool.
Prepare the Pumpkin: Spread the pumpkin puree on a plate and press gently with paper towels to remove excess moisture. Set aside this dried pumpkin puree to ensure your cookie dough is not too wet.
Mix the Dough: In a large mixing bowl, whisk together the cooled browned butter with granulated sugar and dark brown sugar until smooth. Add the egg yolks and vanilla extract, whisking until combined. Stir in the dried pumpkin puree. Gradually fold in the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until a dough forms.
Scoop and Roll: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, combine the granulated sugar and cinnamon for coating. Using a large cookie scoop (about 3 tablespoons), scoop out the dough and roll each ball thoroughly in the cinnamon sugar mixture. Place the coated dough balls onto the prepared baking sheet, spaced about 2-3 inches apart to allow for spreading.
Bake: Bake one sheet at a time for 10-12 minutes until the edges turn golden brown and the centers remain soft. Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Drying the pumpkin puree is essential to prevent the dough from becoming too wet and to achieve the perfect chewy texture.
Using browned butter adds a deep nutty flavor that enhances the pumpkin spice taste.
Cream of tartar is used to maintain the chewy texture and slight tang of classic snickerdoodles.
Cookies can be stored in an airtight container for up to 5 days at room temperature or frozen for longer storage.
For more pumpkin flavor, consider adding a pinch more pumpkin pie spice or a teaspoon of ground cinnamon to the dough.

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