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Chewy Pumpkin Snickerdoodles Recipe

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These chewy pumpkin snickerdoodles are the ultimate fall treat that will have your taste buds dancing with delight! These delectable cookies combine the warm flavors of pumpkin spice with the irresistible cinnamon-sugar coating of a classic snickerdoodle. The result? A soft and chewy texture that melts in your mouth, complemented by the subtle notes of pumpkin that evoke cozy autumn vibes. 

Pumpkin snickerdoodles on a cooling rack.

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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.

Why You’ll Love These Pumpkin Snickerdoodle Cookies  

The combination of pumpkin and snickerdoodle creates a perfect balance of flavors that is simply irresistible. The pumpkin puree adds moisture and pumpkin flavor depth to the cookie dough, resulting in a soft and chewy texture. And let’s not forget about the cinnamon-sugar coating that gives these cookies their signature crunch and sweetness. 

Plus, they are incredibly easy to make and can be enjoyed as a quick and delicious fall dessert, or even as an indulgent breakfast treat. These pumpkin snickerdoodles are also perfect for holiday gatherings or as a gift for friends and family – who wouldn’t love a batch of freshly baked cookies? 

Ingredients to make Pumpkin Snickerdoodles.

Pumpkin Snickerdoodle Ingredients

*Ingredient amounts are located in the recipe card at the end of this post.

Flour: This cookie recipe uses standard all-purpose flour. 

Cream of Tartar: This classic snickerdoodle ingredient adds a touch of tanginess to the cookies and helps give them their signature chewy texture. 

Pumpkin Pie Spice: A classic autumn spice blend that typically includes cinnamon, nutmeg, ginger, and allspice. You can make your own blend with this recipe here or use grocery store-bought pumpkin spice.

Salt: Adds balance and enhances flavors in the cookie dough.

Butter: Use unsalted butter and make sure it is softened to room temperature for easier mixing.

Sugar: A combination of granulated and brown sugar gives these cookies the perfect sweetness. Dark brown sugar can also be used.

Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, for best results. 

Egg + Egg Yolk: Adding an extra yolk to the cookie dough adds richness and creates a chewy texture.

Vanilla Extract: Adds flavor to the cookies and pairs well with the pumpkin spice

For Snickerdoodle Coating: Sugar-the base of the coating that gives these cookies their classic crunch. Cinnamon- a warm and aromatic spice that pairs perfectly with pumpkin. Pumpkin Spice-for an extra punch of autumn flavor in the coating. 

How to Make Chewy Pumpkin Snickerdoodles

[Step 1] In the bowl of a stand mixer, cream butter, white sugar, and brown sugar until light and fluffy.

Butter mixed with sugar and brown sugar to make cookie dough.

[Step 2] Mix in the eggs, vanilla, and pumpkin purée.

Wet ingredients to make pumpkin snickerdoodle dough.

[Step 3] In a separate bowl, whisk together the flour, cream of tartar, salt, and pumpkin spice. Add the dry ingredients to the pumpkin mixture, one cup at a time, mixing in between.

Dry ingredients in a bowl to make pumpkin snickerdoodles.

[Step 4] Mix the coating ingredients together in a small bowl to make the cinnamon-sugar mixture. Use a 2 Tablespoon cookie scoop to measure the cookie dough into balls. 

Pumpkin snickerdoodle dough in a cookie scoop.

[Step 6] Roll the cookie dough balls in the sugar coating and place on a prepared baking sheet lined with parchment paper, about 2 inches apart.

A cookie dough ball rolled in cinnamon sugar.

[Step 7] Bake the cookies at 375 degrees for 8-10 minutes. Remove from the oven and allow to rest on the baking sheet before transferring to a cooling rack.

Pumpkin snickerdoodles on a parchment paper-lined baking sheet.

Helpful Kitchen Tools

How to Store Leftovers

These chewy pumpkin snickerdoodles can be stored in an airtight container, or covered with plastic wrap, at room temperature for up to 3 days. For longer storage, you can freeze the cookies and thaw them when ready to enjoy. Simply place the frozen cookies on a baking sheet and bake at 375 degrees for 5-7 minutes until warmed through.

A pumpkin snicerdoodle cookie on parchment paper.

Pumpkin Snickerdoodle Recipe Variations: 

  • For a gluten-free option, you can use a 1:1 gluten-free flour blend. 
  • For a dairy-free version, you can use vegan butter and almond milk in place of the traditional ingredients. 
  • You can also mix it up by adding in some chocolate chips, white chocolate chips, cinnamon chips, or chopped nuts to the cookie dough for an extra decadent twist.
Pumpkin snickerdoodle cookie dough balls on a baking sheet.

Frequently Asked Questions  

Can I make the dough ahead of time?

Yes, you can make the cookie dough ahead of time and store it in the refrigerator for up to 24 hours before baking. 

Why do I need cream of tartar in this recipe?

Cream of tartar is a key ingredient in traditional snickerdoodle cookies, as it helps give them their signature chewy texture and tanginess.

Can I use pumpkin pie filling instead of puree?

No, it is important to use pure pumpkin puree in this recipe for the best results. 

Pumpkin snickerdoodles on a cooling rack.

Final Thoughts

Pumpkin snickerdoodles are a delicious twist on a classic chewy cookie that everyone will love. They are perfect for fall festivities, holiday parties or simply as a sweet indulgence on a crisp autumn day. With just the right amount of pumpkin spice and cinnamon-sugar coating, these chewy cookies are sure to become a seasonal favorite. So grab your ingredients and start baking these irresistible chewy pumpkin snickerdoodles today!

More Pumpkin Desserts:

Pumpkin snickerdoodles on a cooling rack.

Pumpkin Snickerdoodles

Yield: 36 Cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

These chewy pumpkin snickerdoodles are the ultimate fall treat that will have your taste buds dancing with delight! These delectable cookies combine the warm flavors of pumpkin spice with the irresistible cinnamon-sugar coating of a classic snickerdoodle. The result? A soft and chewy texture that melts in your mouth, complemented by the subtle notes of pumpkin that evoke cozy autumn vibes. 

Ingredients

Pumpkin Snickerdoodles

  • 3 1/2 Cups Flour
  • 2 Teaspoons Cream of Tartar
  • 2 Teaspoons Pumpkin Pie Spice
  • 1/2 Teaspoon Salt
  • 1 Cup Butter, softened
  • 1 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Pumpkin Puree
  • 1 Egg + 1 Egg Yolk
  • 1 Tablespoon Vanilla Extract

Snickerdoodle Coating

  • 1/2 Cup Sugar
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Pumpkin Pie Spice

Instructions

  1. In the bowl of a stand mixer, cream butter, white sugar, and brown sugar until light and fluffy.
  2. Mix in the eggs, vanilla, and pumpkin purée.
  3. In a separate bowl, whisk together the flour, cream of tartar, salt, and pumpkin spice. Add the dry ingredients to the pumpkin mixture, one cup at a time, mixing in between.
  4. Mix the coating ingredients together in a small bowl to make the cinnamon-sugar mixture. Use a 2 Tablespoon cookie scoop to measure the cookie dough into balls. 
  5. Roll the cookie dough balls in the sugar coating and place on a prepared baking sheet lined with parchment paper, about 2 inches apart.
  6. Bake the cookies at 375 degrees for 8-10 minutes. Remove from the oven and allow to rest on the baking sheet before transferring to a cooling rack.
Nutrition Information:
Yield: 36 Serving Size: 1 Cookie
Amount Per Serving: Calories: 138Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 74mgCarbohydrates: 21gFiber: 0gSugar: 11gProtein: 2g

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