Chewy Pumpkin Snickerdoodle Cookies – Soft, Spiced & Easy to Make

There is something about fall that brings out the urge to bake. The crisp air, the scent of cinnamon in every café, and the excitement of pumpkin spice everything make this season a baker’s paradise. And what better way to celebrate autumn than with a batch of chewy pumpkin snickerdoodle cookies? These cookies bring together the best of two worlds: the tangy, cinnamon-coated magic of classic snickerdoodles and the warm, comforting flavors of pumpkin spice. The result is a perfectly chewy, flavorful, and slightly crisp-on-the-outside cookie that melts in your mouth with every bite.

Most pumpkin cookies tend to be cakey because pumpkin adds extra moisture to the dough. But in this recipe, we use a few simple techniques to ensure that the cookies stay chewy rather than puffy. Brown butter adds a deep, caramelized flavor, while the right balance of flour and pumpkin purée creates a texture that is soft but never too thick. The final touch? A generous roll in a cinnamon-sugar coating that gives these cookies their classic snickerdoodle crunch.

I first made these cookies on a chilly October weekend when I was craving something cozy but different from the usual pumpkin muffins or bread. After a few tweaks and plenty of taste tests, I finally perfected this recipe. Since then, these cookies have become a staple in my kitchen every fall. Whether I’m bringing a batch to a family gathering or enjoying them with a cup of coffee on a lazy afternoon, they never fail to bring warmth and joy. If you love fall flavors, snickerdoodles, or just a really good cookie, this recipe is for you.

Why You’ll Love This Recipe

There are so many reasons to love these chewy pumpkin snickerdoodle cookies, but here are some of the best:

First, the texture is absolutely perfect. Unlike many pumpkin cookies that turn out too cakey, these are delightfully chewy with slightly crisp edges. The secret lies in using just the right amount of pumpkin and butter, ensuring the dough isn’t too wet while still staying soft and tender.

Another reason to love these cookies is the deep, rich flavor from brown butter. Browning butter enhances its natural nutty and caramel-like taste, giving these cookies an extra layer of richness that makes them stand out from your average snickerdoodle.

If you love quick and easy baking, you’ll appreciate that this recipe requires no chilling time. Many cookie doughs need to rest in the fridge for at least an hour before baking, but not this one. You can mix the dough, roll it in cinnamon sugar, and bake it immediately. That means you can go from craving to eating in less than an hour.

These cookies are also full of warm fall spices. With cinnamon, nutmeg, and a hint of cloves, every bite tastes like autumn. They pair perfectly with a cup of coffee, chai tea, or even hot apple cider.

Lastly, this recipe is great because the cookies stay fresh for days. Thanks to the moisture from the pumpkin, they don’t dry out quickly like some cookies do. You can bake them ahead of time and enjoy them throughout the week without worrying about them becoming stale.

Health Benefits

While these cookies are definitely a treat, they do have some surprising health benefits thanks to a few key ingredients.

Pumpkin is one of the healthiest fall ingredients you can bake with. It is rich in vitamin A, which is essential for good vision, immune function, and skin health. It also contains fiber, which supports digestion and keeps you feeling full longer.

Cinnamon is another powerhouse ingredient in these cookies. Studies suggest that cinnamon has anti-inflammatory properties and may help regulate blood sugar levels. Plus, its warm, sweet flavor allows us to reduce the amount of sugar in the recipe without sacrificing taste.

Nutmeg and cloves, two other spices featured in this recipe, are also known for their antioxidant and antibacterial properties. They have been used in traditional medicine for centuries to aid digestion and boost overall wellness.

Brown butter, while indulgent, contains healthy fats that help with brain function and energy levels. And because pumpkin naturally adds moisture to the cookies, this recipe uses slightly less butter than a traditional snickerdoodle.

Even though these cookies are a dessert, it’s nice to know they contain ingredients with some real nutritional benefits. As always, moderation is key, but these treats are a little better for you than your average cookie.

Preparation Time, Servings, and Nutritional Information

Preparation Time

• Mixing the dough: 15 minutes
• Rolling the cookies in cinnamon sugar: 5 minutes
• Baking: 10-12 minutes per batch
• Total time: About 30-35 minutes

Servings

• This recipe makes about 18-20 cookies

Nutritional Information (per cookie)

• Calories: 140
• Carbohydrates: 22g
• Protein: 2g
• Fat: 5g
• Sugar: 12g
• Fiber: 1g

Ingredients List

For the Cookies

• ½ cup unsalted butter, browned
• ½ cup granulated sugar
• ¼ cup brown sugar
• ⅓ cup pumpkin purée (not pumpkin pie filling)
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon cream of tartar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

For the Cinnamon-Sugar Coating

• ¼ cup granulated sugar
• 1 teaspoon cinnamon

Step-By-Step Cooking Instructions

Step 1: Brown the Butter

Start by melting the butter in a small saucepan over medium heat. Stir occasionally as it foams and then turns golden brown with a nutty aroma. This process takes about 5 minutes. As soon as the butter develops a deep golden color, remove it from heat and transfer it to a mixing bowl to cool slightly.

Step 2: Mix the Wet Ingredients

To the slightly cooled brown butter, add the granulated sugar and brown sugar. Stir until the mixture is smooth and well combined. Next, add the pumpkin purée, egg yolk, and vanilla extract. Whisk everything together until you get a creamy and thick mixture.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.

Step 4: Form the Dough

Gradually add the dry ingredients to the wet mixture. Stir gently until the dough just comes together. Avoid overmixing, as this can make the cookies tough instead of chewy.

Step 5: Coat in Cinnamon-Sugar

In a small bowl, mix the granulated sugar and cinnamon for the coating. Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture until fully coated.

Step 6: Bake the Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Arrange the cookie dough balls on the sheet, leaving space between them. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips

For the best chewy pumpkin snickerdoodle cookies, here are some expert tips that will help you perfect the texture, flavor, and overall baking experience. These tips will ensure your cookies turn out just right every time.

Perfecting the Texture

• Measure Your Flour Correctly – One of the most common baking mistakes is using too much flour, which can make cookies dry and dense. Always spoon and level your flour instead of scooping directly from the bag. This prevents excess flour from packing into the measuring cup.
• Use Only Egg Yolk – The absence of egg whites in this recipe ensures that the cookies stay chewy rather than cakey. Egg whites introduce more moisture, which can lead to a puffier texture.
• Don’t Overmix the Dough – Once you combine the wet and dry ingredients, mix just until the dough comes together. Overmixing will develop too much gluten, making the cookies tough instead of soft.

Enhancing the Flavor

• Toast Your Spices – For an even richer, more pronounced flavor, try toasting the cinnamon, nutmeg, and cloves in a dry pan over low heat for about 30 seconds before adding them to the dough. This enhances their warmth and aroma.
• Use High-Quality Vanilla Extract – Since vanilla adds depth to the cookies, pure vanilla extract is the best choice over artificial vanilla. It makes a noticeable difference in flavor.
• Brown the Butter Just Right – Browning butter can be tricky because it goes from perfectly golden to burnt quickly. As soon as you see brown specks and smell a nutty aroma, remove it from the heat and transfer it to a cool bowl to prevent overcooking.

Getting the Perfect Bake

• Use a Light-Colored Baking Sheet – Dark baking sheets absorb more heat and can cause the bottoms of the cookies to brown too quickly. A light-colored, parchment-lined baking sheet ensures even baking.
• Slightly Underbake the Cookies – The cookies should look slightly underdone when you remove them from the oven. They will continue to firm up as they cool on the baking sheet.
• Space the Dough Balls Properly – Give the cookies about 2 inches of space on the baking sheet so they can spread evenly. If they are too close together, they may stick together or bake unevenly.

Making the Best Cinnamon-Sugar Coating

• Double Coat the Cookies – For an extra thick and flavorful coating, roll the cookies in cinnamon sugar once, then roll them again just before baking. This ensures a delicious, slightly crisp exterior.
• Use a Fine Sugar Texture – If your granulated sugar has large crystals, pulse it in a food processor for a few seconds to make it finer. This helps the cinnamon-sugar coating stick more evenly.

Storage and Freshness Tips

• Keep the Cookies Soft Longer – Store cookies in an airtight container with a slice of white bread. The bread will release moisture, keeping the cookies soft and fresh for days.
• Reheat for a Fresh-Baked Feel – If the cookies have been stored for a while, warm them in a 300°F (150°C) oven for 5 minutes or microwave for 10-15 seconds to restore their chewiness.

Following these pro tips will help you bake chewy, flavorful pumpkin snickerdoodle cookies that taste amazing every time.

Frequently Asked Questions (FAQs)

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes! If using fresh pumpkin, roast and purée it until smooth. However, make sure to drain excess moisture by pressing it through a cheesecloth or strainer. Canned pumpkin has a thicker consistency, which helps prevent the cookies from becoming too wet.

Why do I need to use brown butter? Can I use regular melted butter?

Brown butter adds a rich, nutty depth of flavor that regular melted butter lacks. While you can use regular melted butter, you’ll be missing out on an extra layer of complexity in taste.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum to help maintain the cookie’s structure.

Can I make these cookies dairy-free?

To make them dairy-free, replace the butter with vegan butter or coconut oil. However, keep in mind that this may slightly alter the flavor and texture.

How do I make the cookies extra chewy?

Using an extra egg yolk (instead of a whole egg), slightly underbaking, and browning the butter are the best ways to enhance chewiness. Also, storing them in an airtight container with a slice of bread helps keep them soft.

Do I need to refrigerate the dough before baking?

No! This recipe is designed to be made and baked immediately. The dough has the perfect consistency to hold its shape without needing to chill. However, if you prefer thicker cookies, chilling the dough for 30 minutes can prevent them from spreading too much.

Can I freeze these cookies?

Yes! You can freeze both the dough and the baked cookies. Freeze unbaked dough balls for up to 3 months and bake directly from frozen, adding an extra 1-2 minutes to the bake time. Fully baked cookies can also be frozen and thawed at room temperature before serving.

How do I know when the cookies are done baking?

The edges should be lightly golden, but the centers should still look slightly underdone. This is important because the cookies will continue cooking on the baking sheet as they cool.

Can I add mix-ins like white chocolate chips or nuts?

Absolutely! White chocolate chips, chopped pecans, or even raisins would be delicious add-ins. Just be careful not to overload the dough with mix-ins, as this can affect the texture.

Conclusion & Call to Action

These chewy pumpkin snickerdoodle cookies are the perfect way to welcome the fall season with warm spices, brown butter richness, and a soft, melt-in-your-mouth texture. They combine the best of classic snickerdoodles with the cozy flavors of pumpkin spice, making them a must-bake treat for any autumn gathering or cozy night in.

Whether you enjoy them fresh from the oven with a cup of coffee, as part of a festive dessert spread, or even frozen for later enjoyment, these cookies never disappoint. They are easy to make, require no chilling, and stay fresh for days—making them the perfect fall baking recipe.

Now it’s your turn to try these cookies! I’d love to hear how they turn out for you. If you make this recipe, let me know in the comments or tag me on social media with your delicious cookie creations. If you have any questions or need baking advice, feel free to ask!

Happy baking, and enjoy every bite of these irresistible chewy pumpkin snickerdoodle cookies!

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