Chewy Pumpkin Snickerdoodles

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Autumn is almost here, the leaves will start to change colors, and there’s a nip in the air. And there’s nothing quite like sinking your teeth into one of these chewy pumpkin snickerdoodles that tastes like the essence of autumn.

A person holding a pumpkin snickerdoodle with a bite taken out of it.
Photo Credit: Recipes From Leftovers.

But our chewy pumpkin snickerdoodles aren’t just any fall cookies.  Read on to discover how to make this simple cookie that will become a fall family favorite.

The Best Pumpkin Snickerdoodle Cookies

Pumpkin spice cookies on a white plate.
Photo Credit: Recipes From Leftovers.

Do you love pumpkin spice? If you’ve been eagerly awaiting sweater season, football season, and pumpkin spice season, you’ll love these old-fashioned chewy pumpkin snickerdoodles.

Comfort food at its finest, these delicious cookies are also easy to make with nutritious pumpkin puree, real butter, and just the right amount of pumpkin spice. One bite will take you back to childhood and memories of your grandma’s kitchen.

Pumpkin snickerdloodles cookies on a plaid napkin.
Photo Credit: Recipes From Leftovers.

Whether you need the perfect back-to-school snack for your kids or a casual dessert, this pumpkin snickerdoodles cookie recipe will fit the bill.

And by the way, if you need a fancier dessert, try our pumpkin tiramisu recipe.

Need a fast way to use up that leftover Pillsbury cinnamon rolls can? Try this pumpkin crumb cake recipe.

Got leftover Biscoff cookies? Turn them into the topping for our pumpkin crisp.

And if you want a classic fall cake recipe, make our recipe for pumpkin cake with cream cheese icing.

How to Make Chewy Pumpkin Snickerdoodles

Pumpkin snickerdoodles cookies on a plate with a bite taken out of them.
Photo Credit: Recipes From Leftovers.

These chewy pumpkin snickerdoodles offer a delightful blend of chewy goodness infused with rich pumpkin flavors. It’s a good old-fashioned holiday cookie recipe, and looks great on a platter with slices of easy salted nuts brittle.

If you’re on the hunt for the ultimate autumn comfort food, these cookies are your answer unless you want something more filling like this scrumptious pumpkin banana bread. Trust me, one bite, and you’ll be wrapped in all the warm and cozy feels of the season.

Want the printable recipe card? It’s down at the bottom of this post.

Ingredients

Here’s what you will need to make this recipe for chewy pumpkin snickerdoodles.

Pumpkin snickerdoodles  ingredients on a marble table.
Photo Credit: Recipes From Leftovers.
  • 1 cup unsalted butter, softened
  • ½ cup sugar
  • ¾ cup brown sugar, lightly packed
  • ½ cup pumpkin puree
  • 2 egg yolks
  • 2 tsps vanilla
  • 1 ½ tsps. pumpkin pie spice
  • 1 tsp. baking soda
  • 1 ½ tsp. cream of tartar
  • 1 tsps. salt
  • 2 cups flour
  • ⅓ cups sugar for rolling
  • 1 tsp cinnamon for rolling

Go ahead and use leftover canned pumpkin puree. Or try making your own from scratch.

Directions

Pumpkin spice cookies on a white plate.
Photo Credit: Recipes From Leftovers.

This simple recipe is a good one to make with children because it really is very easy. Just remember to use pumpkin puree in this recipe, not pumpkin pie filling.

  1. Preheat the oven to 350 degrees Fahrenheit. Prepare your cookie sheets by lining them with parchment or spraying them with non-stick spray, and set aside. 
  2. In the bowl of a stand mixer, combine the softened butter, brown sugar and sugar.  Cream until smooth. 
  3. Add in the pumpkin puree, egg yolks, vanilla, pumpkin pie spice, baking soda, cream of tartar and salt.  Combine well.  
  4. Mix in the flour – scraping the sides and mixing again.  The dough will be sticky.
  5. In a small bowl, combine the sugar and cinnamon for rolling. 
  6. Scoop out dough about the size of a golf ball and roll in the cinnamon/sugar mixture.  
  7. Place on a cookie sheet, leaving plenty of space to spread.  
  8. Bake in the preheated oven for 10-12 minutes or until the edges are set and slightly browned.  The center should still be puffy but will settle once cooled.  If you overbake the cookies, they will not have this soft, chewy center.  
  9. Allow to cool on the baking sheet for about 5 minutes before removing to finish cooling on a wire rack.  Enjoy.

Pumpkin Snickerdoodle Cookies FAQs

Pumpkin spice cookies on a white plate.
Photo Credit: Recipes From Leftovers.

Here are some common questions about pumpkin snickerdoodles.

How should I store these cookies?

Cookies can be stored in an airtight container for up to 3 days.

Can I freeze pumpkin snickerdoodles?

You can. These cookies freeze well for up to three months. Although my kids usually make short work of them, and there aren’t any left to freeze.

Can I ice these pumpkin cookies?

You sure can. Instead of rolling the snickerdoodles in cinnamon and sugar, ice them with white buttercream icing. Or try cream cheese icing. It also works well.

Yield: 30 cookies

Chewy Pumpkin Snickerdoodles

A person holding a pumpkin snickerdoodle with a bite taken out of it.

Use this easy-to-follow recipe to create a batch of Chew Pumpkin Snickerdoodles that will have everyone asking for more. An old-fashioned favorite to share with family and friends young and old.

Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 c unsalted butter, softened
  • ½ c sugar
  • ¾ c brown sugar, lightly packed
  • ½ c pumpkin puree
  • 2 egg yolks
  • 2 t vanilla
  • 1 ½ t pumpkin pie spice
  • 1 t baking soda
  • 1 ½ t cream of tartar
  • 1 t salt
  • 2 c flour
  • ⅓ c sugar for rolling
  • 1 t cinnamon for rolling

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.  Prepare cookie sheets by lining them with parchment or spraying them with non-stick spray; set aside. 
  2. In the bowl of a stand mixer, combine the softened butter, brown sugar and sugar.  Cream until smooth. 
  3. Add in the pumpkin puree, egg yolks, vanilla, pumpkin pie spice, baking soda, cream of tartar and salt.  Combine well.  
  4. Mix in the flour - scraping the sides and mixing again.  The dough will be sticky.
  5. In a small bowl, combine the sugar and cinnamon for rolling. 
  6. Scoop out dough about the size of a golf ball and roll in the cinnamon/sugar mixture.  
  7. Place on a cookie sheet, leaving plenty of space to spread.  
  8. Bake in the preheated oven for 10-12 minutes or until the edges are set and slightly browned.  The center should still be puffy but will settle once cooled.  If you overbake the cookies, they will not have this soft, chewy center.  
  9. Allow to cool on the baking sheet for about 5 minutes before removing to finish cooling on a wire rack.  Enjoy!

Notes

Storage: Cookies can be stored in an airtight container for up to 3 days or frozen for 3 months.  

Nutrition Information

Yield

30

Serving Size

2

Amount Per Serving Calories 130Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 29mgSodium 123mgCarbohydrates 17gFiber 0gSugar 10gProtein 1g

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Pumpkin snickerdoodles recipe on a plate.

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3 Comments

  1. I had some leftover canned pumpkin in my pantry to use up and am glad I found this recipe! We love snickerdoodles and they were nice and soft with chewy outsides. I will definitely be making these again this fall. Thank you!

  2. Just baked a batch of these pumpkin snickerdoodles and they turned out amazing! The pumpkin puree makes them so moist and flavorful, and the cinnamon sugar coating adds a nice crunch. Definitely a new favorite in our house!

  3. These are so stinking soft! I love that you can freeze them too, I doubled the batch so I’d have some for next weekend as well as this one!

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