Chewy Pumpkin Snickerdoodle Cookies

Name: Chewy Pumpkin Snickerdoodle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter; 2/3 cup Libby’s Pumpkin Puree (room temperature); 1/2 cup granulated sugar; 1/2 cup + 2 tablespoons dark brown sugar (packed); 2 large egg yolks (room temperature); 2 teaspoons vanilla extract; 1 2/3 cups + 1 tablespoon all-purpose flour; 1 1/2 teaspoons pumpkin spice; 1 teaspoon baking soda; 1 teaspoon cream of tartar; 1/2 teaspoon kosher salt; 1/3 cup granulated sugar (for rolling); 1 teaspoon ground cinnamon (for rolling)

Jena Ellison

Update : November 7, 2025

Chewy pumpkin snickerdoodle cookies on a plate with cinnamon dusting.

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Indulge in the Cozy Flavor of Chewy Pumpkin Snickerdoodle Cookies

There’s something magical about blending the rich flavors of pumpkin with the classic cinnamon-sugar coating of a snickerdoodle. As autumn rolls in, these Chewy Pumpkin Snickerdoodle Cookies transform the warm, inviting character of pumpkin spice into a delightful treat perfect for sharing with family and friends. Whether you’re hosting a holiday gathering, celebrating a fall harvest, or simply craving something sweet, these cookies are bound to be a hit. The chewy texture, coupled with the hints of nuttiness from browned butter, makes them incredibly hard to resist!

Why You’ll Love This Dish

So why exactly should you whip up a batch of these cookies? To begin with, they’re incredibly easy to make—perfect for all skill levels in the kitchen. The combination of pumpkin and warm spices not only brings comfort but also highlights seasonal flavors that everyone looks forward to during the fall. Plus, they’re a fantastic way to use canned pumpkin, which is often on sale this time of year! Whether enjoyed fresh out of the oven or saved for later, these cookies are sure to leave a lasting impression.

“These cookies are the perfect treat for the fall season! The pumpkin flavor is just right, and the chewiness makes every bite delicious.” — A Happy Baker

Preparing Chewy Pumpkin Snickerdoodle Cookies

To get started on these scrumptious cookies, you’ll have a simple yet satisfying process ahead. Here’s a quick overview of what you can expect when making Chewy Pumpkin Snickerdoodle Cookies:

Brown the Butter: This key step adds a nutty aroma that elevates the flavor of your cookies.
Mix Ingredients: Combine wet and dry components, ensuring not to overmix for that perfect chewy texture.
Chill the Dough: A short chill in the fridge helps them maintain their shape when baking.
Coat & Bake: Roll the cookie balls in cinnamon-sugar and bake until edges are golden and centers puff slightly.

If this sounds easy to follow, then you’re in for a treat because it truly is!

Key Ingredients

Here’s what you’ll need to create these delicious cookies:

1 cup unsalted butter
2/3 cup Libby’s Pumpkin Puree (room temperature)
1/2 cup granulated sugar
1/2 cup + 2 tablespoons dark brown sugar (packed)
2 large egg yolks (room temperature)
2 teaspoons vanilla extract
1 2/3 cups + 1 tablespoon all-purpose flour
1 1/2 teaspoons pumpkin spice
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1/3 cup granulated sugar (for rolling)
1 teaspoon ground cinnamon (for rolling)

Feel free to substitute with your preferred nut butter or dairy-free margarine for a twist or accommodate dietary needs!

Step-by-Step Instructions

Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
In a large stainless steel pan, brown the butter over medium heat, stirring constantly until it becomes golden and has a nutty aroma. Chill the browned butter until it reaches about 70-75°F (21-24°C).
While the butter cools, prep your pumpkin puree by pressing it gently with paper towels to absorb any excess moisture.
Once the butter is cool, whisk in the brown sugar and granulated sugar until well combined. Then, add in the egg yolks, vanilla extract, and pumpkin puree, mixing thoroughly.
Gradually fold in the flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined. Chill the dough in the refrigerator for about 5 minutes.
In a small bowl, combine the sugar and cinnamon for rolling. Scoop the dough into balls and roll them in the cinnamon-sugar mixture.
Place the cookie balls on the prepared baking sheets and bake for 10-12 minutes or until the edges are golden and centers are soft and puffed.
Allow the cookies to cool completely on a wire rack before serving.

Best Ways to Enjoy It

These cookies are delightful on their own, but why not elevate your snacking experience? Consider serving them warm with a scoop of vanilla ice cream on top, or pair them with a cozy mug of spiced chai tea. For a festive twist, they make excellent additions to holiday dessert platters or can be packaged as homemade gifts for family and friends.

Keeping Leftovers Fresh

To ensure your Chewy Pumpkin Snickerdoodle Cookies stay fresh and delicious, store them in an airtight container at room temperature. They should last about 3-5 days. For longer storage, consider freezing them wrapped tightly in plastic wrap and then in a freezer-safe bag. When you’re ready to enjoy them, simply thaw at room temperature.

Helpful Cooking Tips

Maximize the flavor and texture of your cookies with these handy tips:

Brown the Butter Carefully: Keep a close eye while browning the butter; it can go from perfectly golden to burnt quickly.
Do Not Overmix: Mixing until just combined helps keep the cookies chewy instead of cakey.
Chill the Dough: Chilling the dough for a few minutes before baking prevents the cookies from spreading too much.

Creative Twists

Feeling adventurous? Here are some variations to try with this recipe:

Chocolate Chips: Add a handful of chocolate chips to the dough for a richer flavor.
Nuts: Fold in some chopped pecans or walnuts for added crunch and nuttiness.
Gluten-Free Option: Substitute the all-purpose flour with a 1-to-1 gluten-free blend for a gluten-free treat that everyone can enjoy.

Common Questions

How long will these cookies take to make?
From start to finish, you can expect the process to take about 30-40 minutes, including prep and bake time.

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure to cook and puree it thoroughly, draining any excess water to avoid a soggy dough.

What’s the best way to thaw frozen cookies?
To thaw frozen cookies, leave them at room temperature for about 30 minutes or microwave them in short 10-second intervals until soft.

Now, gather your ingredients and enjoy making these fantastic Chewy Pumpkin Snickerdoodle Cookies! They’re sure to become a favorite in your fall baking repertoire.