If you’re the kind of person who hears “pumpkin” and immediately starts dreaming of cozy sweaters, falling leaves, and all things cinnamon-spiced, then these pumpkin snickerdoodle cookies are about to be your new autumn obsession. These aren’t your run-of-the-mill cookies. We’re talking soft, chewy cookies that blend the warm spice of pumpkin with the irresistible charm of cinnamon sugar cookies—all wrapped up in one dreamy fall dessert.

Whether you’re baking for a neighborhood potluck, need a sweet treat to go with your coffee, or just want to celebrate the magic of sweater weather, this recipe has your name all over it. And hey, if you’ve got picky eaters or little hands helping in the kitchen, you’ll be pleased to know these cookies pass the “one bite and they’re hooked” test with flying colors.

Why You’ll Love These Pumpkin Snickerdoodle Cookies

These cookies are the perfect answer to your fall baking dreams. The browned butter gives them a rich, nutty depth, while the pumpkin keeps them unbelievably moist. Add in that classic snickerdoodle tang from the cream of tartar, and you’ve got a cookie that hits every nostalgic note with a seasonal twist.

Ingredients:

1 cup / 226 g unsalted American butter
2/3 cup / 156 g Libby’s pumpkin puree, room temperature
1/2 cup / 108 g granulated sugar
1/2 cup + 2 tbsp / 128 g dark brown sugar, packed

2 large egg yolks / 38 g, room temperature
2 tsp / 10 ml vanilla extract
1 2/3 cups + 1 tbsp / 208 g all-purpose flour
1 1/2 tsp / 3.5 g pumpkin spice
1 tsp / 5 g baking soda
1 tsp / 4 g cream of tartar
1/2 tsp / 2.5 g kosher salt

For rolling:

1/3 cup / 67 g granulated sugar
1 tsp / 2.6 g ground cinnamon

Steps to Make These Fall Dessert Gems

Preheat oven to 350°F (180°C). Line two baking trays with parchment paper.

Brown the butter in a large stainless steel pan over medium heat. Stir until it smells nutty and turns golden. Chill in fridge for 45–60 minutes, stirring every 20 minutes until cooled to 70–75°F.
Spread pumpkin puree on a plate and press paper towels over it to remove moisture until it feels like soft playdough and measures about 1/3 cup.
In a large bowl, whisk cooled brown butter with granulated and brown sugar until it looks like wet sand (about 1 minute).

Whisk in egg yolks, vanilla, and dried pumpkin puree.
Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined. Chill dough for 5 minutes.
Mix rolling sugar and cinnamon in a small bowl. Scoop dough into 3-tablespoon balls, roll in cinnamon sugar, and place 2–3 inches apart on trays.
Bake one tray at a time for 10–12 minutes until edges are golden and centers are puffed but slightly underdone. Cool on wire racks.

Tips for the Chewiest Pumpkin Snickerdoodle Cookies

Here’s the scoop on making your cookies bakery-level delicious:

Don’t skip drying out the pumpkin puree! Too much moisture = cakey cookies.
Browning the butter might feel extra, but trust me—it’s the secret sauce for flavor.
Be gentle when mixing; overworking the dough can make cookies tough.

Baking one tray at a time helps keep heat even, so every cookie comes out perfect.
Slightly underbaking? That’s the ticket to chewy cookies heaven.

From My Kitchen to Yours

I first whipped up a batch of these on a rainy October day, with my youngest swirling cinnamon sugar like it was fairy dust. They were gone before the second tray cooled. These cookies quickly became a fall tradition—a sweet, warm treat that signals the season has truly arrived. Whether it’s a quiet moment with a cup of tea or a bustling family weekend, they always bring a little joy.

What to Serve with These Cinnamon Sugar Cookies

Pair these cookies with a hot chai latte or classic apple cider for full-on fall vibes. They’re also a delightful contrast to a scoop of vanilla ice cream or alongside a dollop of whipped cream. Hosting a gathering? Serve these on a platter with sliced apples and a caramel dip for a cozy dessert board your guests will rave about.

How to Store Your Cookies

Keep your cookies chewy and fresh by storing them in an airtight container at room temperature for up to 5 days. Want to make a big batch? Freeze dough balls on a tray, then store in a zip-top bag for up to 2 months. Just pop them straight from the freezer to the oven—add an extra 1–2 minutes to baking time.

FAQs

Can I use pumpkin pie filling instead of puree?

Stick with pure pumpkin puree—pumpkin pie filling has added sugars and spices that throw off the flavor balance.

Can I make these cookies ahead of time?

Yes! You can prep the dough a day ahead and chill overnight. Just let it sit at room temp for 10 minutes before scooping.

How do I keep cookies chewy?

Avoid overbaking and store them with a slice of bread in the container to help retain moisture.

Bake Up a Batch of Fall Magic

These pumpkin snickerdoodle cookies are a must-try for your autumn baking list. They’re the chewy, cinnamon-sugar coated hugs we all need when the days get cooler. Whether you’re sharing them or savoring one all to yourself, they bring a little warmth to every bite. So grab that apron, preheat the oven, and let’s make some cozy memories—one delicious cookie at a time.

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Pumpkin Snickerdoodle Cookies

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Author: Amanda Hartwellen
Total Time: 1 hour 30 minutes (includes chilling and baking)
Yield: 20 cookies 1x
Diet: Vegetarian

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Description

These Pumpkin Snickerdoodle Cookies are soft, chewy, and bursting with fall flavor. With browned butter, warm pumpkin spice, and a classic cinnamon-sugar coating, they’re the perfect cozy treat for chilly days, potlucks, or family baking sessions.

Ingredients

Scale

Cookie Dough:

1 cup (226 g) unsalted butter
2/3 cup (156 g) pumpkin puree (Libby’s), room temperature
1/2 cup (108 g) granulated sugar
1/2 cup + 2 tbsp (128 g) dark brown sugar, packed

2 large egg yolks (38 g), room temperature
2 tsp (10 ml) vanilla extract
1 2/3 cups + 1 tbsp (208 g) all-purpose flour

1 1/2 tsp (3.5 g) pumpkin spice
1 tsp (5 g) baking soda
1 tsp (4 g) cream of tartar
1/2 tsp (2.5 g) kosher salt

For Rolling:

1/3 cup (67 g) granulated sugar
1 tsp (2.6 g) ground cinnamon

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Instructions

Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
Brown the butter in a stainless steel pan over medium heat until golden and nutty. Chill in fridge for 45–60 minutes, stirring occasionally until cooled to 70–75°F.
Spread pumpkin puree on a plate and blot with paper towels until reduced to about 1/3 cup in a playdough-like consistency.

In a large bowl, whisk browned butter with granulated and brown sugars until it resembles wet sand.
Add egg yolks, vanilla, and dried pumpkin puree. Whisk until smooth.
Gently fold in flour, pumpkin spice, baking soda, cream of tartar, and salt. Chill dough for 5 minutes.

In a small bowl, mix cinnamon and sugar for rolling.
Scoop dough into 3-tablespoon balls, roll in cinnamon sugar, and place spaced apart on baking trays.
Bake one tray at a time for 10–12 minutes, until edges are golden and centers are puffed but slightly underdone.

Let cool on wire racks.

Notes

Removing moisture from the pumpkin puree is key to preventing cakey cookies.

Browned butter adds a rich, nutty flavor.

For best texture, slightly underbake the cookies.

Store at room temperature for up to 5 days or freeze dough balls for up to 2 months.

Prep Time: 25 minutes (includes drying pumpkin and mixing)
Cook Time: 10–12 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American

Chewy Pumpkin Snickerdoodle Cookies: Your New Fall Favorite