If autumn had a signature cookie, Chewy Pumpkin Snickerdoodle Cookies would be it. These bakery-style delights pack everything we love about the classic snickerdoodle—crackly cinnamon-sugar crust, soft chewy center—paired with the cozy flavors of real pumpkin and warm spice. If you’ve ever craved a cookie that tastes like a pumpkin spice latte in soft, chewy form, this is your dream bake! With tips for perfectly browned butter and a secret trick for ultra-tender pumpkin cookie dough, this is a treat you’ll want to share all season long (but don’t be surprised if they disappear fast!).

Chewy Pumpkin Snickerdoodle Cookies Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things simple but oh-so intentional. Each ingredient lends something special—richness, chewiness, the perfect tang, or that beautiful pumpkin hue—so don’t skip or swap unless you have to!

Unsalted butter: Browning the butter deepens its flavor with a nutty aroma and creates incredible chewiness.

Libby’s Pumpkin Puree: Carefully dried to remove excess moisture, this pumpkin adds authentic flavor and soft, pillowy texture.
Granulated sugar: Adds sweetness and helps the cookies achieve their signature crackly top.

Dark brown sugar (packed): Provides moisture and caramel depth, boosting chewiness and color.
Large egg yolks: Just the yolks ensure a rich, tender dough without adding excess moisture.

Vanilla extract: Rounds out the flavor profile and enhances the pumpkin and spice notes.
All-purpose flour: The perfect amount ensures your Chewy Pumpkin Snickerdoodle Cookies hold their shape.
Pumpkin spice: This mix brings in the flavor of autumn with every bite.

Baking soda: Gives the cookies a gentle lift while keeping them chewy.
Cream of tartar: The classic snickerdoodle tang and puffiness come from this important addition.
Kosher salt: Balances all the sweetness and makes the flavors pop.

Granulated sugar (for rolling): Essential for that crinkly, sweet crust.
Ground cinnamon (for rolling): Classic snickerdoodle flair for irresistible aroma and taste.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Prep the Oven and Pans

Preheat your oven to 350 F (180 C) and line two baking trays with parchment paper. This means no sticking and perfectly golden cookies with minimal cleanup. Set these aside so you’re ready to go!

Step 2: Brown the Butter

In a large stainless steel pan, melt the butter over medium heat. Let it foam, pop, and crackle—it’s all part of the magic! Stir occasionally and watch closely as golden brown bits form at the bottom and a nutty smell fills your kitchen. Once browned, remove from the heat.

Step 3: Chill the Browned Butter

Pour your browned butter (it should measure just under 1 cup, about 184 grams) into a glass measuring cup. Cool it in the fridge, stirring every 20 minutes, until it reaches 70-75 F. It should be cool and still liquid—if it’s too warm, your Chewy Pumpkin Snickerdoodle Cookies will spread too much when baked!

Step 4: Dry the Pumpkin Puree

Spread the pumpkin puree on a plate and press several paper towels into it to soak up excess liquid. Scrape and re-spread the pumpkin, repeating with fresh towels, until it feels dry and soft—kind of like playdough. You should now have about 1/3 cup (68-75 grams) of pumpkin. This step is the secret to chewy, non-cakey cookies!

Step 5: Mix Butter and Sugars

Once your butter is cool enough, whisk in the brown sugar and granulated sugar for a full minute. The texture should resemble wet sand at the beach—thick, grainy, and glistening.

Step 6: Add Wet Ingredients

Whisk in your egg yolks, vanilla extract, and the thoroughly dried pumpkin puree. Mix until everything is smooth and the scent is pure autumn comfort.

Step 7: Fold in Dry Ingredients

Gently fold in the flour, pumpkin spice, kosher salt, cream of tartar, and baking soda until just combined—don’t over-mix! Then, pop the bowl in the fridge for 5 minutes. If the dough still feels too soft or sticky to scoop, give it a little longer to chill.

Step 8: Shape and Roll

In a small bowl, combine the rolling sugar and cinnamon. Scoop out dough balls (about 3 tablespoons each) and roll them generously in the cinnamon sugar mixture. Place them on your parchment-lined trays, leaving 2-3 inches of space between each one for spreading.

Step 9: Bake

Bake the cookies one tray at a time for 10-12 minutes. You want the edges set and golden, but the centers should still look puffy and ever-so-slightly underbaked. Cool the trays completely on a wire rack—it’s torture to wait, but totally worth it for epic chewiness.

Step 10: Store or Enjoy

Once they’re cool, dig in! Or, store any leftovers in an airtight container at room temperature for up to 3 days. (But honestly? Good luck making them last that long.)

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Garnishes

For that little extra, try a light dusting of powdered sugar or a drizzle of white chocolate. If you adore pumpkin spice, sprinkle a pinch over the top while the cookies are still warm for a real flavor boost.

Side Dishes

Chewy Pumpkin Snickerdoodle Cookies are amazing with a tall glass of cold milk or a cozy cup of coffee or chai latte. For a dessert spread, serve with scoops of vanilla ice cream, or for autumn gatherings, partner them with pumpkin pie or apple crisp.

Creative Ways to Present

Stack the cookies in mason jars for a sweet edible gift, or arrange them on a rustic wooden board with cinnamon sticks, mini pumpkins, and dried orange slices. For parties, sandwich vanilla ice cream between two cookies for autumn-inspired ice cream sandwiches.

Make Ahead and Storage

Storing Leftovers

Keep your Chewy Pumpkin Snickerdoodle Cookies in an airtight container at room temperature for up to 3 days. They’ll stay chewy and flavorful—just be sure to cool them completely before storing to prevent sogginess.

Freezing

If you want to save some for later, freeze the unbaked cookie dough balls on a tray, then transfer to a zip-top bag once frozen. Bake straight from the freezer (adding a minute or two to the bake time) for fresh cookies any time. Baked cookies freeze well too, with layers of parchment between them to prevent sticking!

Reheating

For just-baked taste, pop room temperature or thawed cookies in a 300 F oven for a few minutes or microwave for 10 seconds. They’ll taste like they just came out of the oven—soft, warm, and impossibly delicious.

FAQs

Why do I need to dry the pumpkin puree?

Pumpkin puree is naturally full of water, which can make cookies cakey rather than chewy. Drying it, as explained in the recipe, concentrates the flavor and helps achieve that signature snickerdoodle chewiness.

Can I use homemade pumpkin puree?

You can, but be sure to dry it extra well, as homemade purees tend to be even more watery than store-bought. Squeeze out as much moisture as possible for best results in your Chewy Pumpkin Snickerdoodle Cookies.

Is cream of tartar really necessary?

Yes, it’s the ingredient that gives snickerdoodles their classic tang and soft, pillowy texture. Without it, the cookies won’t have that distinct snickerdoodle character.

Can I make the dough ahead?

Absolutely! You can prep the dough and chill it in the fridge for up to 24 hours before baking. This actually allows the flavors to meld and results in even chewier Chewy Pumpkin Snickerdoodle Cookies.

What if I don’t have pumpkin spice?

You can easily mix your own with cinnamon, ginger, nutmeg, and a pinch of cloves or allspice. The blend is important for that authentic flavor!

Final Thoughts

Next time pumpkin season (or really, any cookie-craving moment) rolls around, treat yourself to a batch of these Chewy Pumpkin Snickerdoodle Cookies. They’re simple, unforgettable, and guaranteed to bring smiles with every bite. Give them a try and get ready for some seriously happy taste buds!