Chewy Pumpkin Snickerdoodle Cookies

When the crisp autumn air drifts in, nothing feels cozier than the smell of pumpkin spice baking in the oven. These chewy pumpkin snickerdoodle cookies are soft in the center, rolled in sweet cinnamon sugar, and filled with warm fall flavors. They’re quick to whip up and make your kitchen smell like the holidays in just minutes.

Why You’ll Love These Pumpkin Snickerdoodle Cookies

These cookies are made for pumpkin lovers who crave that perfect chewy bite. They’re not cakey like many pumpkin cookies, instead they stay soft with gooey centers. The recipe comes together in one bowl and doesn’t require chilling, which means you can enjoy cookies faster. They’re rolled twice in cinnamon sugar for extra sparkle and crunch, making them irresistible with a mug of apple cider. If you’re on a pumpkin kick, you’ll also love these soft and dreamy Pumpkin Oatmeal Cream Pies.

Ingredients You’ll Need

Pantry Staples

Flour
Baking soda
Cream of tartar
Salt

Flavor Boosters

Pumpkin puree
Pumpkin pie spice
Cinnamon

Rich Additions

Brown butter
Granulated sugar
Brown sugar
Vanilla extract

Full ingredient list
2 ¼ cups all purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
½ cup unsalted butter, browned and cooled
1 cup granulated sugar, divided
½ cup light brown sugar
⅓ cup pumpkin puree
1 teaspoon vanilla extract

Step by Step Instructions

Step 1 Brown the Butter

Melt butter in a pan and stir until it turns golden brown with a nutty aroma. Let it cool completely.

Step 2 Mix the Dough

In one bowl, whisk together the browned butter, pumpkin puree, ½ cup granulated sugar, brown sugar, and vanilla. Stir in the dry ingredients until a dough forms.

Step 3 Roll in Cinnamon Sugar

Mix remaining sugar with extra cinnamon. Roll dough into balls and coat generously in the sugar mixture. For an extra crunch, roll each ball twice.

Step 4 Bake to Perfection

Place cookies on a parchment lined baking sheet. Bake at 350°F for 9 to 11 minutes until the edges are set but the centers are soft. Let cool for 5 minutes before transferring to a rack.

Instructions summary

1. Brown the butter and let cool
2. Combine wet ingredients in one bowl
3. Stir in dry ingredients until dough forms
4. Roll dough balls in cinnamon sugar twice
5. Bake at 350°F for 9 to 11 minutes
6. Cool before serving

Tips for the Best Pumpkin Snickerdoodles

Use pure pumpkin puree, not pumpkin pie filling which has added sugar and spices.
Don’t overbake the cookies or they’ll lose their chewiness. Take them out while the centers still look slightly soft.
For the ultimate crunch, coat the dough balls in cinnamon sugar twice.
Store baked cookies in an airtight container for up to 4 days or freeze for 2 months.

Recipe Variations

Stir in white chocolate chips for a sweeter flavor.
Drizzle cooled cookies with cream cheese glaze for extra indulgence.
Swap pumpkin spice for chai spice to add a cozy twist.
For another cozy fall bake, try these Pumpkin Tiramisu Cookies that taste like dessert heaven.

Serving Ideas

Enjoy warm cookies with a pumpkin spice latte or a chilled glass of milk.
Stack them on a holiday cookie platter with gingerbread and sugar cookies.
Wrap them in cellophane with a bow to gift during fall gatherings.

FAQ

Chewy pumpkin snickerdoodle cookies are the perfect way to celebrate fall in your kitchen. Bake a batch, share with friends, and watch them disappear.

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