Chewy Pumpkin Snickerdoodles

These chewy pumpkin snickerdoodle cookies bring the perfect balance of soft pumpkin warmth and classic cinnamon sugar crunch. They make a satisfying treat when the mood calls for something cozy and just a little bit special without fuss.

I started baking these after craving a pumpkin dessert that wasn’t too cakey and found the textured chewiness quickly made them a fall favorite in my house.

Ingredients

• Unsalted butter: brings richness and helps the cookies brown beautifully Choose good quality for better flavor
• Pumpkin puree: adds moisture and that seasonal touch Pick a vibrant tin with no added sugar if fresh pumpkin isn’t available
• Granulated and dark brown sugars: create depth and chewiness The dark brown sugar especially contributes a subtle molasses note
• Egg yolks: lend richness and help bind everything together Fresh eggs will always give a better rise and texture
• Vanilla extract: boosts overall flavor Go for pure extract rather than imitation for the best taste
• All-purpose flour: provides structure Use a fresh bag and sift if lumpy for consistent crumb
• Pumpkin spice: blends cinnamon nutmeg clove and sometimes ginger This gives the cookies their warm signature flavor
• Baking soda: helps the cookies rise lightly to a perfect chew
• Cream of tartar: adds a tender bite and slight tang classic in snickerdoodle cookies
• Kosher salt: balances the sweetness and enhances flavors
• Granulated sugar and ground cinnamon for rolling: produce the iconic snickerdoodle finish Mix just before use to keep fresh

Instructions

Build The Base:

Brown the butter gently over medium heat stirring often This gives a nutty depth you do not want to skip Cool it to prevent cooking the eggs later

Prepare The Pumpkin:

Spread the pumpkin puree on a plate and blot it with paper towels until it reaches a thick playdough-like consistency This avoids soggy cookies

Mix Sugars With Butter:

Whisk the cooled browned butter with granulated and dark brown sugars until it looks like damp sand This ensures a smooth even sweetness

Add Egg Yolks And Vanilla:

Whisk in egg yolks and vanilla extract fully Then fold in the dried pumpkin puree evenly for moist flavorful dough

Combine Dry Ingredients:

Mix flour pumpkin spice salt cream of tartar and baking soda Separately then fold into wet ingredients just until combined to avoid overmixing

Chill Dough:

Cover and chill the dough for at least five minutes This controls spreading and improves texture

Roll And Coat:

Combine cinnamon and sugar in a bowl Scoop dough into balls roughly three tablespoons each Roll fully in cinnamon sugar to coat for that signature crunch

Bake:

Place cookie balls spaced on parchment-lined trays Bake one tray at a time at 350 degrees Fahrenheit for 10 to 12 minutes until edges turn golden and centers look puffy

Cool Fully:

Let the cookies cool completely on wire racks This helps them set and develop their chewy texture

Store cookies in an airtight container at room temperature for up to three days to keep their softness You can freeze dough balls before baking Keep them in an airtight container separated by parchment paper Bake directly from frozen adding a couple extra minutes to the baking time

Ingredient Swaps

Pumpkin spice can be replaced with a mix of cinnamon nutmeg and ginger if you do not have a blend on hand If you do not have cream of tartar a splash of lemon juice or white vinegar can sometimes be a substitute to maintain texture Butter can be substituted with salted butter but reduce added salt slightly to keep balance

Serving Ideas

Serve these cookies with a hot cup of spiced tea or a creamy latte for cozy afternoons They also pair wonderfully with a scoop of vanilla ice cream for a seasonal dessert twist Try crumbling them over yogurt or oatmeal for breakfast with a sweet pumpkin kick

Seasonal Twists

Add chopped pecans or walnuts for crunch and a nutty flavor variation Stir in mini chocolate chips into the dough for a crowd-pleasing chocolate pumpkin cookie Drizzle with a simple glaze made from powdered sugar and pumpkin spice for a fancier festive touch

These cookies bring a perfect fall treat that is as comforting as it is delicious Enjoy the warm spices and chewy texture every bite of the season.

Frequently Asked Recipe Questions

→ How does browning the butter affect the flavor?

Browning the butter adds a rich, nutty depth that enhances the overall warmth and complexity of the cookies.

→ Why is the pumpkin puree dried before mixing?

Drying pumpkin puree removes excess moisture, preventing the cookies from becoming cakey and helping maintain a chewy texture.

→ What purpose does chilling the dough serve?

Chilling the dough helps control spreading during baking, resulting in thicker, chewier cookies.

→ Can these be stored after baking? How?

Yes, once cooled completely, store cookies in an airtight container at room temperature for up to three days to preserve freshness.

→ Is it possible to freeze the dough for later use?

Absolutely, scoop the dough into balls and freeze them on a tray before transferring to a container. Bake directly from frozen, adding a few extra minutes.