If you’re hunting for a cookie that perfectly balances fall flavors with an irresistibly soft texture, these Chewy Pumpkin Snickerdoodle Cookies are exactly what you need. Imagine biting into a warm treat where molasses-hued pumpkin puree meets the cozy hug of cinnamon sugar, all wrapped up in a chewy, buttery cookie that feels like a gentle autumn afternoon. These cookies aren’t just any pumpkin dessert—they’ve got the perfect chewiness that keeps you coming back for more, making them an absolute must-bake for pumpkin lovers and cookie fans alike.

Chewy Pumpkin Snickerdoodle Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic behind these Chewy Pumpkin Snickerdoodle Cookies lies in a handful of simple, everyday ingredients. Each one plays a role in creating that iconic chewy texture, warming spice blend, and rich, buttery flavor that makes every bite unforgettable.

Unsalted butter: Browning the butter brings a deep, nutty flavor that enhances the cookie’s richness and chewiness.

Libby’s Pumpkin Puree: Provides natural moisture and a subtle sweetness while delivering that unmistakable pumpkin taste.
Granulated sugar: Sweetens the dough and helps with structure for that perfect bite.

Dark brown sugar: Adds a moist, caramel-like depth and contributes to the soft texture.
Egg yolks: Give the cookies richness and tenderness.

Vanilla extract: Enhances all the flavors and adds a warm, inviting aroma.
All-purpose flour: The base of the dough; measuring correctly is key for that chewy consistency.
Pumpkin spice: The perfect blend of cinnamon, nutmeg, and cloves that sings in every cookie.

Baking soda: Helps the cookies rise slightly while keeping them soft.
Cream of tartar: Adds a classic snickerdoodle tang and chewiness.
Kosher salt: Balances sweetness and intensifies all the flavors.

Cinnamon and sugar (for rolling): Creates the iconic snickerdoodle crust with a sweet, spicy crunch.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Prepare Your Oven and Baking Sheets

Start by preheating your oven to 350°F (180°C) and lining two baking trays with parchment paper. This simple prep ensures a non-stick surface that allows the cookies to bake evenly without spreading too much.

Step 2: Brown the Butter for Depth

Browned butter is the cornerstone of these Chewy Pumpkin Snickerdoodle Cookies. Melt the butter over medium heat and watch as it foams and crackles; this signals the milk solids are caramelizing, adding that irresistible toasted flavor. Once it’s nutty and golden with brown bits, remove from heat and let it cool to the perfect temperature so your cookies will have ideal structure.

Step 3: Dry the Pumpkin Puree

Pumpkin puree naturally contains a lot of moisture, which can make cookies less chewy if not handled right. Spread the pumpkin on a plate and blot away the extra liquid with paper towels until it feels soft but dry, like playdough. This step is key for keeping your cookies chewy instead of cakey.

Step 4: Mix Butter and Sugars

Whisk the cooled browned butter with both granulated and dark brown sugar. The result should be a sandy, wet look—this step brings sweetness and moisture while creating a lovely chewy crumb.

Step 5: Add Egg Yolks, Vanilla, and Pumpkin

Incorporate the richness of egg yolks and the warm hug of vanilla extract alongside your perfectly dried pumpkin puree. These add moistness and depth without weighing down the dough.

Step 6: Combine Dry Ingredients and Fold In

Mix together all the dry ingredients including flour, pumpkin spice, baking soda, cream of tartar, and salt, then carefully fold them into your wet mixture. It’s important to fold just until combined to avoid overly tough cookies. Pop the dough in the fridge briefly to help firm it up for easier rolling.

Step 7: Coat and Bake

Mix cinnamon and sugar for rolling, then scoop your dough into 3-tablespoon balls. Roll each ball in the cinnamon sugar and place them spaced apart on your baking trays. Bake one tray at a time for about 10-12 minutes until the edges turn a lovely golden brown while the centers stay soft and slightly underbaked for maximum chew.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Garnishes

While these cookies are incredible on their own, a quick dusting of powdered sugar or a drizzle of melted white chocolate can elevate the presentation and add a touch of indulgence. For an extra cozy vibe, sprinkle a pinch of extra pumpkin spice on top just after baking.

Side Dishes

Serve your Chewy Pumpkin Snickerdoodle Cookies with a hot cup of chai tea, coffee, or even a creamy latte to complement the spices and pumpkin. They also pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert that blends warm and cold sensations.

Creative Ways to Present

Turn these cookies into a fall-themed gift by stacking and tying them with rustic twine, or place them on a festive platter surrounded by mini pumpkins and autumn leaves for a charming seasonal display. You can also sandwich them with cream cheese frosting for a festive twist that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Keep leftover Chewy Pumpkin Snickerdoodle Cookies in an airtight container at room temperature for up to 3 days. This preserves their soft, chewy texture and flavor so you can enjoy them fresh throughout the week.

Freezing

If you want to save time in the future, freeze the cookie dough balls before baking. When you’re ready to enjoy, just bring them to room temperature and bake as usual. Fully baked cookies can also be frozen for up to 2 months, so you always have a fall treat on hand.

Reheating

To bring back that warm, just-baked feel, pop the cookies in a 300°F (150°C) oven for 5 minutes or microwave for 10-15 seconds. This simple step revives their chewy softness beautifully without drying them out.

FAQs

Can I use canned pumpkin instead of fresh pumpkin?

Yes! In fact, canned pumpkin puree is recommended for this recipe because of its consistent moisture and texture, which helps create the perfect chew in your cookies.

Why do the cookies need to be slightly underbaked?

Leaving the centers slightly underbaked ensures the cookies stay soft and chewy instead of turning cakey or crunchy once cooled. They firm up as they cool on the tray.

What if my butter is too warm when mixing?

If your browned butter is warmer than the recommended 70-75°F, the cookies can spread too much during baking. Be sure to cool the butter properly to keep the cookie shape and texture just right.

Can I substitute the cream of tartar?

You can, but cream of tartar is essential for that classic slight tang and chewiness in snickerdoodles. If you must, a combination of lemon juice and baking powder might work, but the texture and flavor may slightly differ.

How do I make sure the cookies stay chewy?

Accurate measuring of flour, drying the pumpkin puree to remove excess moisture, browning the butter, and not overbaking are all secrets to getting these Chewy Pumpkin Snickerdoodle Cookies perfectly chewy every time.

Final Thoughts

Baking these Chewy Pumpkin Snickerdoodle Cookies is like inviting a cozy fall hug right into your kitchen. The blend of brown butter, pumpkin, and snickerdoodle spices creates an unforgettable cookie experience that’s both nostalgic and fresh. Trust me, once you try these, they’ll become your go-to fall dessert—and maybe even a year-round favorite. So grab your apron, gather these simple ingredients, and make your day a little sweeter with these chewy delights!

Chewy Pumpkin Snickerdoodle Cookies Recipe

★★★★★

4.8 from 17 reviews

Author: lina
Total Time: 1 hour 10 minutes including chilling and cooling

Yield: Approximately 18–20 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These chewy pumpkin snickerdoodle cookies combine the classic cinnamon sugar coating with a rich, autumnal pumpkin flavor and tender, buttery dough. Browned butter adds a nutty depth, while the pumpkin puree keeps the cookies soft and moist. Perfect for fall gatherings or any time you crave a comforting seasonal treat.

Instructions

Preheat Oven and Prepare Trays: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
Brown the Butter: In a large stainless steel pan over medium heat, brown the butter. It will foam, pop, and crackle – just stir occasionally to prevent burning. When the butter is fragrant with brown bits and smells nutty, remove it from heat.

Cool Butter: Pour the browned butter into a glass measuring cup and chill in the fridge, stirring every 20 minutes, until it reaches 70-75°F (cool but still liquid), about 45-60 minutes.
Dry the Pumpkin Puree: Spread the pumpkin puree on a plate and press paper towels onto it to absorb excess moisture. Repeat until the pumpkin measures about 1/3 cup and feels dry and dense like soft playdough.
Mix Sugars with Butter: Whisk the cooled browned butter with the brown sugar and granulated sugar for 1 minute until it looks like wet sand.

Add Egg Yolks, Vanilla, and Pumpkin: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until smooth.
Combine Dry Ingredients: Gently fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Chill the dough in the fridge for 5 minutes to firm up.
Prepare Cinnamon Sugar and Shape Dough: In a small bowl, mix 1/3 cup granulated sugar with 1 teaspoon ground cinnamon. Scoop dough into 3-tablespoon balls and roll each in the cinnamon sugar. Place on baking trays 2-3 inches apart.

Bake: Bake cookies one tray at a time for 10-12 minutes or until edges are golden brown and centers are puffy but slightly underbaked. Cool completely on a wire rack.
Store: Store leftovers in an airtight container at room temperature for 2-3 days. For freezing, freeze dough balls and thaw to room temp before baking.

Notes

Measure flour by spooning it into the measuring cup and leveling it off to prevent too much flour, which can lead to dry cookies.

Make sure the browned butter is cool but still liquid before mixing, or cookies may spread too much.
Drying the pumpkin puree ensures the dough isn’t too wet, which helps maintain the chewy texture.
Chilling the dough briefly firms it up for easier handling and better texture.

Cooking cookies one tray at a time ensures even baking.

Prep Time: 20 minutes
Cook Time: 12 minutes per tray (approx. 24 minutes total for 2 trays)

Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (approx. 30g)
Calories: 140
Sugar: 12g

Sodium: 120mg
Fat: 7g
Saturated Fat: 4g

Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 19g

Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: pumpkin snickerdoodle cookies, brown butter cookies, chewy fall cookies, pumpkin spice cookies, cinnamon sugar cookies, autumn desserts