Chewy Pumpkin Snickerdoodle Cookies

It was a chilly Saturday. My windows fogged up from the oven heat, and I just needed something cinnamon-y. These chewy pumpkin snickerdoodle cookies happened by accident—and they’ve stuck around ever since. Soft. Buttery. No chill time. Just one bowl and warm fall magic.

Why You’ll Love These Cookies

These cookies bake up chewy—not cakey. That’s the dream, right? They’ve got rich brown butter, cozy pumpkin spice, and a cinnamon-sugar shell that crackles when you bite in. No stand mixer. No chilling. Just scoop and bake. I make them while my kids do homework, and they’re done before anyone asks, “What’s for snack?”

They’re perfect with coffee or stacked up next to a slice of Libby’s Pumpkin Bread on your fall dessert table.

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Key Ingredients for Perfect Chewy Pumpkin Snickerdoodles

Let’s keep it simple. These are the four big players.

Brown Butter

It’s worth the extra step. Browning the butter adds a nutty, caramel flavor you can smell across the house. Plus, it keeps your cookies from going fluffy.

Pumpkin Puree (Blotted!)

Don’t skip blotting. I once skipped it, and the cookies turned into little pumpkin cakes (not in a good way). Blotting removes water so they stay chewy, not soft and sad.

Cream of Tartar

This gives that signature snickerdoodle tang. It also helps chewiness. Don’t swap it. Don’t skip it.

Dark Brown Sugar

More molasses. More depth. More soft centers. It’s what makes these cookies taste like fall got a hug.

Want another dark brown sugar winner? Try these Pumpkin Cream Cheese Swirl Muffins. Similar vibe, totally different bake.

Step-by-Step Instructions

Here’s how I do it—usually in my pajamas with a coffee in hand.

• Brown the butter. Swirl ¾ cup unsalted butter in a pan. Keep going until it smells nutty. Cool for 5–10 mins.

• Mix wet stuff. Stir in ½ cup white sugar, ¾ cup dark brown sugar, ¼ cup blotted pumpkin, 1 egg yolk, and 2 tsp vanilla.
• Add dry stuff. Fold in 1¾ cups flour, ¾ tsp baking soda, 2 tsp cream of tartar, ½ tsp salt, 1½ tsp pumpkin pie spice, and 1½ tsp cinnamon.
• Make the cinnamon sugar. Mix ¼ cup sugar, ½ tsp cinnamon, ¼ tsp pumpkin spice in a bowl.
• Scoop and roll. Roll each dough ball in that cinnamon sugar mix.
• Bake. Pop them in at 350°F for 10–11 minutes. Edges firm. Centers soft.

• Cool. Let them sit on the tray 5 minutes. Then move to a wire rack.

Want something lemony for after fall? These Lemon Pound Cake Cookies are bright, buttery, and a crowd pleaser.

Expert Tips for the Best Results

• Blot your pumpkin. Lay it on paper towels. Gently press. Get that moisture out.
• Use a cookie scoop. It saves time and makes them all bake evenly.
• If they spread too much: Chill the dough for 30 mins. I only do this if I’m baking ahead.

If you want a thicker cookie like the kind in bakery windows, try adding 2 tablespoons more flour and see how it bakes up.

Storage & Freezing

These store well. Really well.

• Keep them in an airtight container for 5 days at room temp. I throw a slice of bread in there to keep them soft.
• Freeze the baked cookies for up to 2 months. Thaw at room temp or microwave for 10 seconds.

I usually hide a few in the freezer and pretend they’re “gone” until the kids find them. Oops.

FAQs

More Cozy Fall Cookies

If you’re baking your way through fall (like I am), you’ll want to bookmark these:

• Craving soft maple? Try Soft Maple Sugar Cookies
• Love fruit and spice? These Apple Cinnamon Oatmeal Cookies hit the spot.

Or go big and pair these snickerdoodles with a thick slice of Libby’s Pumpkin Bread—trust me, it’s a vibe.