Name: Chewy Pumpkin Snickerdoodle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 1 tsp baking soda; 2 tsp cream of tartar; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/2 tsp salt; 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/2 cup light brown sugar; 1/2 cup pumpkin purée (not pumpkin pie filling); 1 large egg yolk; 2 tsp vanilla extract; For rolling: 1/4 cup granulated sugar + 1 tsp ground cinnamon

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Chewy Pumpkin Snickerdoodle Cookies are the perfect fall-inspired twist on the classic snickerdoodle. With warm spices, a touch of real pumpkin, and that signature cinnamon-sugar coating, these cookies are soft, chewy, and bursting with cozy flavor. They’re everything I love about autumn in cookie form.

Why I Love This Recipe

I love how these cookies combine the classic chewy texture of snickerdoodles with the subtle richness of pumpkin. They’re not overly spiced or cakey—just perfectly balanced with a soft bite and the right amount of sweetness. They’re great for holiday cookie trays, coffee breaks, or anytime I want to enjoy the taste of fall.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Cream of tartar
Ground cinnamon
Ground nutmeg
Ground cloves
Salt
Unsalted butter, softened
Granulated sugar
Light brown sugar
Pumpkin purée (not pumpkin pie filling)
Egg yolk
Vanilla extract
For rolling: granulated sugar + ground cinnamon

Directions

In a medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, cloves, and salt.
In a separate large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
Mix in the pumpkin purée, egg yolk, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough forms.
Cover the dough and chill in the refrigerator for at least 30–60 minutes.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a small bowl, mix granulated sugar and cinnamon for rolling.
Scoop dough into balls (about 1–1.5 tablespoons each), roll in cinnamon sugar, and place on the baking sheet, spaced about 2 inches apart.
Bake for 10–12 minutes or until the edges are set and the centers look slightly underbaked.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. Prep time is 15 minutes, chill time is 30–60 minutes, and bake time is 10–12 minutes per batch.

Variations

Sometimes I like to add a handful of white chocolate chips or chopped pecans to the dough for extra richness. I’ve also rolled the cookie dough in a mix of cinnamon and pumpkin spice instead of plain cinnamon for an extra seasonal touch. For a dairy-free version, I use plant-based butter, and it still comes out chewy and flavorful.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a zip-top freezer bag for up to 2 months. To enjoy them warm, I reheat a cookie in the microwave for about 10 seconds—it brings back that just-baked softness.

FAQs

Why are my pumpkin snickerdoodles cakey instead of chewy?

Pumpkin adds moisture, which can make cookies cakey. I use only a small amount of pumpkin purée and remove the egg white to help keep the texture chewy.

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance and keep it chilled in the fridge until I’m ready to bake. It even helps the flavors deepen.

Do I need to chill the dough?

Chilling is key. It helps prevent the cookies from spreading too much and makes them easier to roll in the cinnamon sugar.

Can I use pumpkin pie filling instead of pumpkin purée?

I stick with pure pumpkin purée. Pumpkin pie filling has added sugars and spices that throw off the flavor and texture.

How do I keep the cookies soft?

I store them in an airtight container with a slice of bread inside. The bread keeps the cookies moist and soft for days.

Conclusion

Chewy Pumpkin Snickerdoodle Cookies are my go-to treat when I want a seasonal cookie that’s both comforting and full of flavor. With their soft centers, cinnamon-sugar coating, and a hint of pumpkin, these cookies always hit the spot. Whether I’m baking for a fall party or just for myself, they never disappoint.