If you are a fan of warm spices and crave that perfect balance of softness and chewiness in a cookie, then you are going to fall head over heels for these Chewy Pumpkin Snickerdoodle Cookies. Imagine biting into a cookie that’s tender and pillowy, with the cozy flavors of pumpkin and classic snickerdoodle cinnamon sugar swirling together like a comforting autumn hug. These cookies are not only a delightful twist on the traditional snickerdoodle, but they are also packed with pumpkin goodness that adds moistness and a hint of fall magic. Whether you’re baking for a holiday gathering or just treating yourself on a chilly day, these Chewy Pumpkin Snickerdoodle Cookies bring joy to every bite.

Chewy Pumpkin Snickerdoodle Cookies Recipe

Ingredients You’ll Need

Getting started with these Chewy Pumpkin Snickerdoodle Cookies is easier than you might think because the ingredients are simple, familiar, and each one plays a special part in creating that perfect taste, texture, and color. From the richness of browned butter to the warm spice blend, every item here is essential for baking magic.

Unsalted butter: Browning it intensifies the nutty flavor and lends the cookies their signature chew and depth.
Libby’s Pumpkin Puree: This adds moisture and a gentle pumpkin flavor, making cookies soft and tender.
Granulated sugar: Works alongside brown sugar to achieve the ideal sweetness and texture.
Dark brown sugar: Packed with molasses, it keeps the cookies moist and imparts a richer flavor.
Egg yolks: Help bind the dough and add richness for that chewy, luscious bite.
Vanilla extract: Enhances all the flavors with a sweet, fragrant note.
All-purpose flour: The sturdy base that holds everything together—measured carefully for best results.
Pumpkin spice: The enchanting blend that brings warmth and autumn vibes.
Baking soda: Provides lift to keep the cookies soft but not cakey.
Cream of tartar: Gives snickerdoodles their classic tang and tender texture.
Kosher salt: Balances sweetness and boosts all the other flavors.
Granulated sugar and ground cinnamon (for rolling): Create the iconic cinnamon-sugar crust that makes each bite irresistible.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Brown the butter

Begin by browning the butter over medium heat. It will foam and pop — that’s the butter developing its golden, nutty flavor that’s key to these cookies. Watch closely to avoid burning, then pour it off to cool until it reaches the perfect temperature: cool but still liquid. This step is the secret to your Chewy Pumpkin Snickerdoodle Cookies’ rich depth.

Step 2: Prepare the pumpkin puree

Press the pumpkin puree with paper towels to soak up any excess moisture. This keeps your dough from getting too wet and ensures the cookies stay chewy instead of cakey. Aim for a consistency like soft playdough so the pumpkin flavor shines without making the dough runny.

Step 3: Mix sugars and incorporate wet ingredients

Whisk the browned butter with the granulated and brown sugars until the mixture resembles wet sand — this texture helps build up the perfect chew. Then beat in the egg yolks, vanilla, and prepared pumpkin puree for a smooth, flavorful base.

Step 4: Add dry ingredients and chill the dough

Gently fold in the flour, pumpkin spice, baking soda, cream of tartar, salt, and baking soda until just combined. Chilling the dough briefly helps the flavors meld and prevents excessive spreading while baking, preserving those lovely soft mounds.

Step 5: Roll in cinnamon sugar and bake

Shape the dough into 3-tablespoon balls, roll each one in the cinnamon sugar mixture, then space them on parchment-lined trays. Bake at 350°F (180°C) until the edges are golden and the centers remain puffy and slightly underbaked. This balance creates the distinctive chewy texture that makes these Chewy Pumpkin Snickerdoodle Cookies unforgettable.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Garnishes

For a charming finishing touch, dust your cookies lightly with extra cinnamon sugar or a sprinkle of powdered sugar just before serving. If you want to get fancy, a drizzle of melted white chocolate or a dollop of whipped cream complements their warm spices beautifully.

Side Dishes

Pair these cookies with a steaming mug of chai tea, hot apple cider, or even a bold cup of coffee. The spicy, creamy drinks amplify the pumpkin and cinnamon flavors, turning your snack into a cozy ritual. For a dessert platter, add some fresh apple slices or caramel dip to complete the fall vibe.

Creative Ways to Present

Try stacking your Chewy Pumpkin Snickerdoodle Cookies between layers of parchment paper tied with rustic twine for gift-giving or special occasions. You can also sandwich them with cream cheese frosting or pumpkin butter for an indulgent twist your friends will adore.

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies in an airtight container at room temperature for up to 3 days to maintain their chewy softness. Avoid refrigerating as this can dry them out. If you want to enjoy them longer, freezing is your best friend.

Freezing

You can freeze unbaked dough balls for up to 3 months. When ready to bake, just let them thaw to room temperature before rolling them in cinnamon sugar and popping them in the oven. This makes spontaneous baking a breeze and keeps the Chewy Pumpkin Snickerdoodle Cookies fresh and delicious.

Reheating

Warm leftover cookies in the microwave for about 10-15 seconds or pop them in a low oven (300°F/150°C) for a few minutes to revive their soft, chewy texture. This little tip will make it feel like you just baked them fresh again.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! Libby’s canned pumpkin puree is perfect and widely used. Just be sure to drain off any excess moisture with paper towels to keep the dough from becoming too wet.

Why do we brown the butter? Can I skip that step?

Browned butter brings a deeper, nuttier flavor and helps create those wonderfully chewy edges. Skipping it means losing some complexity, so it’s worth the extra minute to get it just right.

Can I use regular eggs instead of just yolks?

The recipe calls for egg yolks to add richness and chewiness, while the whites could make the cookies cakey. For best results, use the yolks only.

How do I measure flour correctly for chewy cookies?

Use the spoon-and-level method: spoon flour into your measuring cup and level it off with a knife. This prevents packing in too much flour, which could dry out your cookies and make them less chewy.

Can these cookies be made gluten-free?

With some flour substitutions like a blend of gluten-free flours, it’s possible to adapt the recipe, but the texture may vary. Adding xanthan gum can help mimic the chewiness of traditional flour.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are more than just a sweet treat — they are a celebration of autumn in every bite. Soft, spicy, and perfectly chewy, they bring warmth to your kitchen and smiles to your table. Whether you’re making them for friends, family, or just yourself, I promise these cookies will quickly become a beloved favorite. So don’t hesitate, grab those ingredients and enjoy the magic of pumpkin snickerdoodle bliss!