Pumpkin season just isn’t complete without a cookie that captures all the cozy, spiced flavors of fall.
These Chewy Pumpkin Snickerdoodle Cookies take the classic cinnamon-sugar favorite and give it a seasonal twist by adding pumpkin puree, warm pumpkin pie spices, and rich brown butter.
The result? A cookie that’s chewy in the center, slightly crisp on the edges, and rolled in a cinnamon-sugar coating for that perfect snickerdoodle finish.
No mixer and no chill time are required, which means you can enjoy these cookies fresh from the oven in no time!
These cookies are an absolute hit with family and friends, making them ideal for holiday baking, cozy fall weekends, or even as an edible gift. With hundreds of glowing reviews and viral popularity, this recipe has become a go-to for cookie lovers everywhere.
My Opinion
When I first baked these Chewy Pumpkin Snickerdoodle Cookies, I was completely blown away.
The smell alone—nutty brown butter mixed with pumpkin spice and cinnamon—fills the kitchen with a warmth that feels like autumn in every corner of the house.
Taking that first bite, I was greeted with a chewy center, just the right amount of spice, and a subtle pumpkin flavor that blends beautifully with the sweet, crisp cinnamon sugar coating.
I’ve baked plenty of pumpkin cookies before, but most of them tend to be too cakey. These ones are different—they actually stay chewy and gooey, which is exactly what I want in a cookie.
I love serving them slightly warm because the texture is even more irresistible. They’ve quickly become a tradition in my kitchen once September rolls around, and everyone who tries them immediately asks for the recipe.
Why You’ll Love This Recipe
- Chewy, Not Cakey – Unlike many pumpkin cookies, these have gooey centers and crisp edges.
- Cozy Fall Flavor – Made with pumpkin puree, brown butter, and pumpkin spice.
- Quick & Easy – No mixer and no chill time required.
- Crowd-Favorite – A viral recipe with rave reviews every fall.
- Perfect Texture – Rolled in cinnamon sugar for a classic snickerdoodle crunch.
Ingredients
Here’s what you’ll need to make these pumpkin snickerdoodle cookies (makes about 18–20 large cookies):
- ½ cup (113 g) unsalted butter – browned, cooled to 75°F.
- 1 ½ cups (300 g) granulated sugar – for sweetness and rolling.
- ½ cup (100 g) dark brown sugar – adds chewiness and depth of flavor.
- 2 large egg yolks – provide richness without making the cookies cakey.
- 1 tsp vanilla extract – for flavor.
- ⅔ cup pumpkin puree (dried and squeezed, see instructions) – Libby’s recommended for consistency.
- 2 ½ cups (300 g) all-purpose flour – spooned and leveled.
- 2 tsp pumpkin pie spice – or a homemade blend of cinnamon, nutmeg, ginger, and cloves.
- 1 tsp cream of tartar – gives the classic snickerdoodle tang.
- ½ tsp baking soda – for lift.
- ½ tsp salt – balances sweetness.
- 2 tbsp cinnamon sugar mixture – for rolling dough balls.
Ingredient Notes & Substitutions
- Butter: Let browned butter cool properly before using or your cookies will spread too much.
- Pumpkin: Other brands of puree can be watery. Be sure to squeeze out excess moisture until it feels like soft playdough.
- Sugar: Light brown sugar can be substituted, but the cookies will be slightly less chewy.
- Spice: Swap pumpkin pie spice with cinnamon if that’s what you have on hand.
Step-by-Step Instructions
Step 1: Brown the Butter
- In a saucepan over medium heat, melt the butter and continue cooking until it foams and turns golden brown with a nutty aroma.
- Immediately pour into a heatproof bowl and let it cool to room temperature. Then, chill slightly until it reaches about 75°F (still liquid but cool).
Step 2: Prep the Pumpkin
- Measure your pumpkin puree and spread it onto a plate.
- Press paper towels over the puree to absorb excess moisture.
- Repeat until it feels like soft dough and weighs about 67–75 g (⅓ cup).
Step 3: Combine Butter and Sugars
- In a mixing bowl, whisk the cooled brown butter with granulated sugar and dark brown sugar until smooth and glossy.
Step 4: Add Wet Ingredients
- Whisk in the egg yolks and vanilla extract until fully combined.
- Stir in the dried pumpkin puree until well incorporated.
Step 5: Fold in Dry Ingredients
- Using a spatula, fold in the flour, pumpkin pie spice, baking soda, cream of tartar, and salt.
- Mix until just combined (avoid overmixing).
- Chill the dough in the fridge for 5 minutes to make scooping easier.
Step 6: Shape and Coat
- Line two baking sheets with parchment paper.
- Using a large cookie scoop (3 tablespoons), scoop dough balls and roll them in cinnamon sugar.
- Place on baking sheets, spacing at least 2–3 inches apart.
Step 7: Bake
- Bake one sheet at a time in a preheated oven at 350°F (175°C) for 10–12 minutes, until edges are golden and centers look slightly underbaked.
- Let cookies cool on the tray for 5 minutes before transferring to a wire rack.
How to Serve
These cookies are best enjoyed slightly warm with a glass of cold milk, a cup of coffee, or even a pumpkin spice latte for the ultimate fall pairing. They’re also a festive addition to dessert platters for Thanksgiving, Halloween, or cozy autumn gatherings.
How to Store
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezing Dough: Scoop dough into balls (before rolling in cinnamon sugar), freeze, and store in a freezer bag. When ready to bake, thaw, roll in cinnamon sugar, and bake as directed.
- Freezing Baked Cookies: Freeze baked cookies for up to 2 months in an airtight container.
Tips for Success
- Always weigh your ingredients with a kitchen scale for the most accurate results.
- Make sure the brown butter is cooled before mixing it with sugar.
- Dry your pumpkin puree well—this step is crucial for chewy cookies instead of cakey ones.
- Use a large cookie scoop for consistent size and chewy centers.
- Bake one tray at a time for even results.
Variations
- Pumpkin Spice Swap: Replace pumpkin spice with chai spice for a unique twist.
- Extra Gooey: Add white chocolate chips or caramel bits to the dough.
- Nutty Version: Fold in chopped pecans or walnuts for crunch.
- Holiday Flair: Roll dough balls in cinnamon-sugar mixed with a pinch of nutmeg.
FAQs
Can I use canned pumpkin pie filling instead of puree?
No, pumpkin pie filling already contains sugar and spices which will throw off the recipe. Always use pure pumpkin puree.
Why did my cookies turn out cakey?
Most likely, the pumpkin wasn’t dried enough or too much flour was added. Be sure to squeeze out excess liquid and measure flour correctly.
Can I make these gluten-free?
Yes! Use a cup-for-cup gluten-free flour blend. The texture will be slightly different but still delicious.
Do I need to chill the dough?
Only for 5 minutes—it helps with scooping and shaping but isn’t a long chill time.
Conclusion
Chewy Pumpkin Snickerdoodle Cookies are the ultimate fall treat—warm, spiced, chewy, and comforting in every bite. With their perfect texture and cozy flavors, they’re sure to become a family favorite year after year. Whether you’re baking for a holiday gathering or simply to enjoy with a warm drink on a cool day, these cookies deliver all the autumn vibes you crave. Once you try them, you’ll understand why they’ve gone viral!
Would you like me to redo the previous Baked Cottage Cheese Eggs recipe in this same exact structured style so everything stays consistent?