The smell of cinnamon always takes me right back to grandma’s worn-down kitchenwith her soft flannel apron and the scent of something sweet bubbling in the oven. These chewy pumpkin snickerdoodle cookies recreate that same nostalgic warmth, which is why they’re trending all over Pinterest and TikTok. With their super soft texture, rich fall spices, and easy prep, they’re a cozy treat anyone can master in under 30 minutes.
This is your favorite snickerdoodleelevated with real pumpkin purée and wrapped in a soft cinnamon-sugar crust that crackles just right. No obscure ingredients here, just familiar pantry staples and a few clever tweaks. Get the full details with step-by-step instructions below!
I first fell in love with a version of these cookies during a post-leaf-raking baking session with my grandma one crisp October afternoon. Ever since, I’ve made them every autumntweaking through seven test batches to perfect that ideal soft-but-not-cakey chew. You’re going to love the secret step!
Why You’ll Love These Chewy Pumpkin Snickerdoodle Cookies
Let me tell you, these cookies are the perfect combo of nostalgic flavor and chewy cookie bliss. Here’s why they’re about to become your new fall staple:
Incredible Texture: They’re soft, chewy, and beautifully crisp around the edges thanks to a cinnamon-sugar coating.
Simple Ingredients: No pricey flour blends or hard-to-find mix-insjust basic pantry staples with big flavor impact.
Quick and Easy: Only 15 minutes to prep and 10 to bakeideal for spontaneous cravings or holiday baking marathons.
Rich Pumpkin Flavor: Each bite brings you that warm combo of real pumpkin, earthy cinnamon, and aromatic fall spices.
Whether you’re whipping up a batch for a family treat, bake sale, or simply spoiling yourself with something sweet, these cookies hit every comfort note.
Ingredients Breakdown
These chewy pumpkin snickerdoodle cookies are built from simple, everyday ingredients that deliver big on flavor and texture. Here’s what you’ll need:
Butter: Unsalted and softened, this creates the creamy, rich cookie base.
Pumpkin Purée: Go with 100% pure pumpkin (not pie filling!) for that earthy sweetness and moisture.
Flour, Baking Soda, Cream of Tartar: These dry ingredients work together to lift and structure the cookie without making it cakey.
Cinnamon & Pumpkin Spice: Essential for that cozy, warm kick. Adjust spice levels to suit your taste.
Cinnamon-Sugar Coating: Gives a delicate crisp on the outside and that signature snickerdoodle sparkle.
Ingredient
Amount
Butter
3/4 cup
Pumpkin Purée
1/2 cup
All-Purpose Flour
2 and 1/2 cups
Cinnamon
1 teaspoon
Pumpkin Spice
2 teaspoons
Step-by-Step: How to Make Chewy Pumpkin Snickerdoodles
This recipe is designed to be simple and fuss-free. Follow along step by step for consistent, chewy cookie perfection:
Prep the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Mix Your Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the pumpkin purée, one egg, and vanilla extract. Mix until well combined.
Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, cinnamon, pumpkin spice, and a pinch of salt.
Combine: Gradually add the dry mixture to the wet ingredients, mixing just until no dry streaks remain. Avoid overmixing.
Roll and Coat: Use a cookie scoop or spoon to shape dough into 1.5 tablespoon-sized balls. Roll each ball in cinnamon-sugar until fully coated.
Bake and Cool: Place dough balls 2 inches apart on the prepared baking sheet. Bake for 10–12 minutes, or until the edges are set and centers look slightly underbaked. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Step
Time
Prep time
15 minutes
Bake time
10 minutes
Cooling time
5 minutes
Storage Tips and Tricks
Keep your pumpkin cookies tasting fresh for days or even weeks with these storage methods:
Room Temperature: Store cooled cookies in an airtight container for up to 4 days. Place a slice of bread in the container to help retain moisture.
Freeze the Dough: Form dough balls and flash freeze on a baking sheet. Once solid, transfer to a resealable freezer bag for up to 2 months. Bake from frozenjust add an extra 1–2 minutes.
Reheat for Warmth: For a warm treat, microwave a cookie for about 10 seconds before serving. Soft and gooey like freshly baked!
Method
Storage Time
Room Temperature
Up to 4 days
Freezer (Dough)
Up to 2 months
Serving Ideas
Here are a few creative ways to serve your chewy pumpkin snickerdoodle cookies and elevate snack time:
Fancy Dessert: Make a pumpkin spice ice cream sandwich with vanilla bean ice cream between two cookies. Optional drizzle of caramel.
Coffee Break: Sip a warm mug of coffee, cider, or chai tea while you nibble. Ideal for chilly mornings or lazy afternoons.
Giftable Treat: Stack and wrap a bundle of cookies in parchment paper and tie with twine for a rustic edible gift. Perfect for neighbors, teachers, or holiday baskets.
Expert Insight: The Science Behind Chewy Pumpkin Snickerdoodle Cookies
Achieving that soft, chewy bite depends on balancing moisture and structure. Pumpkin adds natural hydration, but needs the right combo of flour and sugar to avoid cake-like results. Brown sugar retains more moisture than white sugar, while cream of tartar helps activate baking soda for a soft rise. It’s all in the science!
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Journey to Perfect Chewy Pumpkin Snickerdoodle Cookies
After multiple test batchessome too fluffy, others too dryI finally found cookie nirvana. Using real pumpkin in place of some egg and balancing it with the right mix of spices and sugar brought back the moist, softly spiced treat I remembered from grandma’s cozy kitchen. This final version? Absolute perfection.
FAQs ( Chewy Pumpkin Snickerdoodle Cookies )
Can I make these cookies ahead of time?
Absolutely! These chewy pumpkin snickerdoodle cookies actually taste even better the next day as the flavors meld together. You can bake them up to 3 days ahead and store them in an airtight container at room temperature. For longer storage, freeze the baked cookies for up to 3 months. They’re perfect fall cookie recipes for busy schedules and holiday prep!
How do I make these cookies more chewy?
To achieve extra chewy pumpkin cookies, slightly underbake them by 1-2 minutes – they should look just set around the edges but still soft in the center. Using brown sugar instead of some white sugar adds moisture, and make sure not to overbake as they’ll continue cooking on the hot pan. Let them cool completely on the baking sheet for the perfect chewy texture that rivals the best snickerdoodle cookies recipe!
Can I freeze the cookie dough?
Yes! You can freeze the cookie dough balls for up to 3 months, making these soft pumpkin snickerdoodles a convenient treat anytime. Roll the dough into balls, coat with cinnamon sugar, then freeze on a baking sheet before transferring to freezer bags. Bake directly from frozen, adding 1-2 extra minutes to the baking time. This makes fresh pumpkin desserts possible whenever cravings strike!
How can I make these cookies gluten-free?
Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum for the best results. Make sure your baking powder and other ingredients are certified gluten-free. The cookies may be slightly more delicate, so handle gently and allow them to cool completely before removing from the baking sheet. You’ll still get perfectly soft pumpkin cookies with all the fall flavors you love!
Want to customize? Add chopped pecans for crunch or substitute half the butter with coconut oil for a dairy-light twist. Once baked, store them airtight or freeze some dough balls to stock up for future cookie cravings.
Give this recipe a go and tag me in your creationsI’d love to see your spins on this cozy classic! Share it with someone who needs a little fall sweetness. Happy baking, my friend!
Olivia Farnsworth
Chewy Pumpkin Snickerdoodle Cookies: Irresistibly Soft and Easy Recipe
Enjoy these soft pumpkin cookies that are perfect for fall cookie recipes and pumpkin desserts. Chewy and packed with warm pumpkin spice flavors, these snickerdoodle cookies make an irresistible treat all season long.
1/4 cup cinnamon-sugar coating (1/4 cup sugar + 1 teaspoon cinnamon)
Method
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the pumpkin puree, egg, and vanilla extract until well combined.
In a separate bowl, whisk together flour, baking soda, cinnamon, pumpkin spice, cream of tartar, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
In a small bowl, combine brown sugar and cinnamon-sugar coating for rolling.
Scoop tablespoon-sized dough balls and roll each in the cinnamon-sugar mixture.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 minutes or until the edges are set but the centers remain soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For extra softness, warm cookies slightly before serving. You can substitute pumpkin pie spice for pumpkin spice if unavailable.
