If you’re craving a warm, cozy treat that perfectly captures the essence of fall, you’re going to love this Chewy Pumpkin Snickerdoodle Cookies Recipe. Imagine biting into a cookie that is irresistibly soft and gooey, bursting with the rich flavors of brown butter, pumpkin spice, and a cinnamon sugar coating that makes every bite a mini celebration. These cookies are an absolute game-changer for pumpkin lovers and snickerdoodle fans alike—plus, they come together quickly with no chill time required. Get ready to add a new favorite to your baking rotation with this deliciously chewy, autumn-inspired delight.

Ingredients You’ll Need

A white marbled surface holds nine small white bowls arranged loosely on it. In the middle, a large bowl is filled with a heap of white flour, soft and powdery. Above it and slightly to the left, a bowl contains coarse brown sugar clumps, rich and grainy. To the right, a bowl with fine white granulated sugar sits beside a small bowl with dark amber liquid, smooth and shiny. Below the sugar bowl, another small bowl holds two bright yellow egg yolks with smooth surfaces. On the bottom left, a bowl is filled with solid white butter cut into cubes. Nearby, a dish with white baking soda and powder mixed is visible, soft and powdery. Above the butter, a tiny bowl with reddish-brown spices and next to it, a white bowl with bright orange pumpkin puree with a mushy texture complete the scene. Photo taken with an iphone --ar 4:5 --v 7

To make these Chewy Pumpkin Snickerdoodle Cookies Recipe come to life, you’ll gather some simple pantry staples and a few seasonal favorites. Each ingredient plays an essential role: brown butter adds a deep nuttiness, pumpkin puree brings moisture and fall flavor, and the pumpkin spice ties everything together for that unmistakable autumn vibe.

1 cup unsalted butter: Browned to develop a nutty, rich flavor that elevates the cookie’s taste.
2/3 cup Libby’s Pumpkin Puree, room temperature: Provides moisture and authentic pumpkin flavor that’s not too wet.
1/2 cup granulated sugar: Balances sweetness without overpowering the spices.
1/2 cup + 2 tablespoons dark brown sugar, packed: Adds depth and chewiness with its caramel notes.
2 large egg yolks, room temperature: Bring richness and help with the cookie’s soft texture.
2 teaspoons vanilla extract: Enhances the overall flavor and rounds out the spices.
1 2/3 cup + 1 tablespoon all-purpose flour: The backbone of the dough, providing structure.
1 1/2 teaspoons pumpkin spice: A blend of cinnamon, nutmeg, and clove to highlight pumpkin’s natural sweetness.
1 teaspoon baking soda: Helps the cookies rise and spread just enough.
1 teaspoon cream of tartar: Gives snickerdoodles their signature tangy flavor and chewy texture.
1/2 teaspoon kosher salt: Balances sweetness and brightens flavors.
1/3 cup granulated sugar, for rolling: Creates a crunchy, sweet cinnamon sugar coating.
1 teaspoon ground cinnamon, for rolling: Infuses each cookie with classic snickerdoodle cinnamon goodness.

How to Make Chewy Pumpkin Snickerdoodle Cookies Recipe

Step 1: Brown the Butter

Start by melting your butter over medium heat in a stainless steel pan. As it heats, watch carefully as it foams and crackles—this is where the magic happens. When you see brown bits forming and it smells beautifully nutty, take it off the heat. This browned butter is the heart and soul of the cookie’s rich, toasty flavor, so don’t rush this step!

Step 2: Cool the Butter and Prepare Pumpkin Puree

Pour the browned butter into a glass measuring cup and let it chill in the fridge, stirring every 20 minutes, until it reaches a cool but still liquid state. Meanwhile, lay your pumpkin puree on a plate and press with paper towels to soak up excess moisture. The pumpkin needs to be dry enough to keep your cookies from getting too soggy but still tender and flavorful.

Step 3: Mix the Sugars and Eggs

Once the browned butter has cooled, whisk in the brown and granulated sugars until the mixture resembles wet sand—this texture helps achieve that perfect chewy bite. Then, add in the egg yolks, vanilla extract, and pumpkin puree, stirring gently to combine the wet ingredients harmoniously.

Step 4: Incorporate Dry Ingredients

Fold in the flour along with pumpkin spice, baking soda, cream of tartar, and salt. Stir until just combined to avoid overworking the dough, which can make cookies tough. Pop the dough in the fridge for about 5 minutes to help it firm up; this short chill time keeps the dough manageable without any real delay.

Step 5: Shape and Roll in Cinnamon Sugar

Mix the cinnamon and granulated sugar in a small bowl. Scoop out cookie dough balls using a large cookie scoop, then roll each ball generously in the cinnamon sugar. This coating creates that irresistible snickerdoodle crackle on the outside that contrasts perfectly with the chewy center.

Step 6: Bake to Perfection

Bake your cookies at 350 degrees Fahrenheit for 10-12 minutes. They should look golden at the edges but still puffy and slightly underbaked in the center. This ensures they stay soft and chewy as they cool on the baking tray. Resist the urge to overbake—they continue to set as they rest!

How to Serve Chewy Pumpkin Snickerdoodle Cookies Recipe

The image shows a stack of four thick, round cookies with a cracked surface, each covered lightly with granulated sugar. The cookies are a warm golden-brown color with a slightly chewy and soft texture visible inside the stack. The stack is held by a woman's hand above several more cookies of the same kind, all resting on a white marbled surface. The edges of the cookies are slightly crisp and the tops have a rough texture with sugar crystals sparkling in light. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a delightful finishing touch, sprinkle a tiny dusting of cinnamon sugar over the cookies right after they come out of the oven. You might also consider a drizzle of melted white chocolate or a sprinkling of chopped toasted pecans for added texture and flavor contrast.

Side Dishes

Serve these cookies alongside a steaming mug of chai tea, fresh pumpkin spice latte, or a simple glass of cold milk. The spicy warmth of your beverage pairs beautifully with the cookies’ tender, spicy bite, creating a perfectly cozy fall snack or dessert.

Creative Ways to Present

Try stacking these cookies on a rustic wooden board with a small bowl of cinnamon buttercream or cream cheese frosting for dipping. You can also sandwich two cookies with a swirl of pumpkin-spiced marshmallow fluff for an indulgent treat that’s sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chewy Pumpkin Snickerdoodle Cookies Recipe in an airtight container at room temperature. They’re best enjoyed within 2-3 days when they’re at their softest and freshest. If you want to keep the texture intact, add a slice of bread in the container to help maintain moisture.

Freezing

If you want to prep ahead, freeze the dough balls before baking by placing them on a tray and freezing until solid, then transferring to a sealed container. When you’re ready for cookies, bring the dough to room temperature before baking for best results. You can also freeze fully baked cookies for up to 3 months.

Reheating

Warm frozen or stored cookies in the microwave for 10-15 seconds or in a 300-degree oven for a few minutes to revive their chewy texture and that irresistible fresh-from-the-oven softness. Just be careful not to overheat and dry them out.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! The recipe calls for Libby’s Pumpkin Puree, which is a classic canned pumpkin product, but any pure pumpkin puree will work so long as it’s not pumpkin pie filling with added sugars and spices.

Why do I need to brown the butter?

Brown butter adds a deep, nutty flavor that plain melted butter can’t match. It intensifies the taste of the cookies and contributes to their rich aroma, which is a hallmark of this recipe.

Can I substitute egg yolks with whole eggs?

Using two egg yolks gives these cookies their soft, chewy texture without making them cakey. Whole eggs would add more moisture and could change the texture, so it’s best to stick with just the yolks for this recipe.

Is it necessary to chill the pumpkin puree before mixing?

It’s not strictly necessary to chill the pumpkin puree, but drying it well with paper towels is crucial to prevent the dough from becoming too wet, which can lead to flat, crumbly cookies instead of chewy ones.

How can I make these cookies vegan?

To make a vegan version, try substituting the butter with a coconut oil or vegan butter blend and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) in place of egg yolks. Keep in mind that the texture may differ slightly but should still be delicious!

Final Thoughts

There’s something truly special about these Chewy Pumpkin Snickerdoodle Cookies Recipe that brings the flavors of autumn right to your kitchen. Whether you’re baking for a crowd or a cozy night alone, these cookies offer that perfect chewy, warm, cinnamon-spiced hug with every bite. I can’t wait for you to try this recipe and make it your own seasonal favorite—happy baking!