Pumpkin spice season just got a major upgrade. These Chewy Pumpkin Snickerdoodle Cookies combine everything you love about a classic snickerdoodle—soft, chewy centers, crisp cinnamon-sugar edges—with cozy pumpkin flavor. The result? A fall dessert dream that will have you reaching for seconds (and thirds).

Why You’ll Love These Pumpkin Snickerdoodle Cookies

Rich, chewy cookies with crisp edges
Real pumpkin + brown butter = flavor magic
Rolled in cinnamon sugar for that signature snickerdoodle sparkle
No cakey texture here—just pure chewy goodness

Ingredients

Cookie Dough:

1 cup unsalted butter, browned and cooled to 70–75°F
1/3 cup well-drained pumpkin puree (68–75g)
1/2 cup granulated sugar
1/2 cup + 2 tbsp packed dark brown sugar (128g)
2 large egg yolks, room temp
2 tsp vanilla extract
1 2/3 cups + 1 tbsp all-purpose flour (208g)
1 1/2 tsp pumpkin spice
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp kosher salt

For Rolling:

1/3 cup granulated sugar
1 tsp ground cinnamon

How to Make Them

Brown the Butter: In a stainless steel pan, brown butter over medium heat until golden and fragrant. Pour into a bowl and chill, stirring every 20 minutes, until cooled to 70–75°F.
Prep the Pumpkin: Spread pumpkin puree on a plate and press with paper towels to remove excess moisture. Repeat until you have a soft, dough-like texture and measure about 1/3 cup.
Mix the Dough: Whisk cooled brown butter with both sugars until it resembles wet sand. Add egg yolks, vanilla, and dried pumpkin; mix until combined.
Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined. Chill dough for 5 minutes to firm up slightly.
Form & Roll: Mix cinnamon and sugar for rolling. Scoop dough into 3-tablespoon-sized balls, roll in cinnamon sugar, and place on lined baking sheets.
Bake: Bake one tray at a time at 350°F for 10–12 minutes until edges are golden and centers are slightly puffy.
Let cookies cool on the tray before enjoying.

Pumpkin Cookie Tips

Browned butter adds deep flavor but must be properly cooled for best texture.
Removing moisture from pumpkin puree is key to avoiding cakey cookies.
For perfectly round cookies, gently swirl a glass over each one right after baking.
Store in an airtight container at room temperature for up to 4 days.

How These Became a Fall Favorite

The first time I made these was on a rainy October weekend when I wanted something sweet and cozy. I took my classic snickerdoodle recipe, added pumpkin, and gave it a brown butter spin. The result? Gone in under 24 hours. Now, it’s a must-bake every fall.

What to Serve with Pumpkin Snickerdoodle Cookies

Pair with a chai latte, pumpkin spice coffee, or a cold glass of milk. They’re great on a holiday cookie tray or wrapped in cellophane for sweet autumn gifts.

How to Store and Freeze

Store in an airtight container at room temp for up to 4 days. To freeze, place in a single layer until solid, then store in freezer bags for up to 2 months. Thaw at room temp or microwave for a quick warm-up.

FAQs

Can I use canned pumpkin pie filling?

Nope—use pure pumpkin puree only.

Can I make these smaller?

Yes, just reduce the bake time by 1–2 minutes.

Can I skip the cream of tartar?

It helps with texture and tang, but if needed, sub with 1/2 tsp lemon juice or white vinegar.

Your New Favorite Fall Cookie

These Chewy Pumpkin Snickerdoodle Cookies are everything a fall dessert should be: spiced, cozy, and completely irresistible. Bake them once and they’ll become a seasonal tradition.

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