If you're craving a cozy fall treat, these Soft and Chewy Pumpkin Snickerdoodles are it. They're warm with cinnamon and pumpkin spice, soft in the center, and rolled in a sweet sugar coating that makes them downright irresistible.
These cookies take everything you love about classic snickerdoodles - the chewy texture, the tangy flavor from cream of tartar, and the cinnamon sugar crust - and give them a seasonal twist with real pumpkin puree. Packed with cozy pumpkin flavors, they're the perfect cookie to kick off September baking. The result is festive, comforting, and totally addictive.
This pumpkin cookie recipe was inspired by our Classic Snickerdoodles and pairs perfectly with a mug of Homemade Apple Cider or a Pumpkin Spice Latte. Whether you call them pumpkin snickerdoodles, pumpkin spice cookies, or just your new favorite fall cookie, they're a must-bake this season.
Why You'll Love This Recipe
- The best of two cookies in one. Snickerdoodles are known for their tangy chew and cinnamon sugar crust, while pumpkin cookies bring seasonal warmth. Put them together, and you get the ultimate fall cookie.
- Soft, chewy texture. These are not cakey pumpkin cookies. The melted butter, extra brown sugar, and just one egg yolk give you chewy pumpkin snickerdoodles with tender edges and irresistibly gooey centers every time.
- Quick and no-chill. Unlike many pumpkin cookie recipes, this dough doesn't need hours in the fridge. Just mix, rest for a few minutes, and bake. You'll have warm cookies ready in about 30 minutes.
- Perfect fall flavors. With pumpkin puree, pumpkin pie spice, and cinnamon, these pumpkin snickerdoodle cookies pack in all the cozy autumn vibes.
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Ingredients and Substitutions
To make these no chill Pumpkin Snickerdoodles, you will need the following ingredients (see recipe card below for quantities):
- pumpkin puree - Use pure pumpkin puree (not pumpkin pie filling, which contains added sugar and spices). Canned is easiest, but homemade pumpkin puree works too.
- all-purpose flour - The base for these pumpkin spice cookies. Substitute with a 1:1 gluten-free flour blend if needed.
- baking soda - Helps the cookies rise and stay chewy.
- cream of tartar - Key for that classic snickerdoodle tang and chewy texture.
- salt - Balances sweetness and enhances flavor.
- pumpkin pie spice - A blend of cinnamon, nutmeg, and cloves for signature fall flavor. If you don't have a premade mix, make your own with individual spices: use ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves.
- cinnamon - Adds warmth to the dough and the cinnamon-sugar coating.
- unsalted butter - Melted butter keeps the dough soft and chewy. Use salted butter if that's what you have, but reduce added salt slightly.
- light brown sugar - Adds sweetness and moisture for chewy pumpkin snickerdoodles. Dark brown sugar can be used for a deeper flavor.
- egg yolk - Makes the cookies extra rich and chewy (instead of cakey).
- vanilla extract - Enhances the warm spice flavors.
- white sugar - Used with cinnamon for rolling the cookies before baking. You can roll in a mix of coconut sugar and cinnamon instead of white sugar for a deeper caramel-like flavor.
Equipment
You'll also need measuring cups and spoons, a large mixing bowl, whisk, spatula, baking sheet, parchment paper, and a small bowl for rolling the cookies in cinnamon sugar.
Instructions
- Prepare the pumpkin. Line a small baking sheet with 3 layers of paper towels. Spread the pumpkin puree evenly on top with a spatula, then cover with another 3 layers of paper towels. Press gently to absorb excess liquid. Peel away and repeat once more with fresh paper towels to remove even more moisture. Carefully scrape the pumpkin puree from the bottom paper towel into a small bowl and set aside.
- Mix dry ingredients. In a medium mixing bowl, whisk together the flour, baking soda, cream of tartar, salt, pumpkin pie spice, and cinnamon. Set aside.
- Mix wet ingredients. In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the egg yolk, blotted pumpkin puree, and vanilla, and whisk until well combined. You can also use an electric hand mixer on medium speed for this step to make the mixing easier.
- Combine. Add the flour mixture into the wet ingredients and mix on low speed with an electric hand mixer (or by hand with a spatula) until just combined, scraping down the sides as needed. Do not overmix. Let the dough rest for 5-10 minutes at room temperature to firm up slightly (this makes scooping and rolling easier).
- Make cinnamon sugar. In a small bowl, whisk together the sugar and cinnamon for the coating.
- Shape. Line 2 baking sheets with parchment paper. Use a small cookie scoop to portion the dough. Roll each dough ball in the cinnamon sugar coating and place onto the prepared baking sheets, spacing about 2 inches apart.
- Bake. Bake in a 350°F preheated oven for 11-13 minutes, until the edges are set but the centers still look soft. The cookies will continue to firm up as they cool.
- Cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Expert Tip: Rest Before Baking
These pumpkin snickerdoodles don't require chilling like most pumpkin cookie recipes. Instead, let the dough rest at room temperature for just 5-10 minutes after mixing. This quick pause allows the flour to hydrate and makes the dough easier to roll in cinnamon sugar. It's a small step that saves you from lengthy chilling but still ensures chewy, perfectly baked cookies with perfectly gooey centers.
More Tips and Tricks
- Measure flour correctly. Spoon and level the flour into your measuring cup (don't scoop), otherwise the dough may turn out too dense. For the most accurate measurement, use a kitchen scale.
- Don't skip the cream of tartar. It's what makes snickerdoodles taste like snickerdoodles! It gives that tang and chewy bite you won't get otherwise.
- Use room temperature pumpkin puree. Cold puree can make the butter seize up. Keep everything at room temp for smooth mixing.
- Coat generously. Roll each dough ball twice in the cinnamon sugar mixture for a thick, crackly crust.
- Bake until just set. The pumpkin doodle cookies will look slightly underdone in the center when you pull them out, but they'll firm up as they cool for the perfect chewy texture.
Recipe Variations
- Add white chocolate chips. Stir in 1 cup of white chocolate chips for a creamy, sweet contrast to the spiced dough.
- Extra spiced. Increase the cinnamon and pumpkin pie spice if you like a bolder, spicier cookie.
- Add nuts. Stir in 1 cup of chopped pecans or walnuts for extra flavor and texture.
- Use brown butter. For a nutty, caramel-like twist, swap the melted butter for browned butter. To make it, melt the butter in a saucepan over medium heat, stirring often, until it foams and turns golden brown with a nutty aroma (about 5-7 minutes). Let it cool slightly before mixing with the brown sugar.
- Add coffee. Add 2 teaspoons instant espresso powder to the dough for a PSL-inspired twist. Hello pumpkin spice latte cookies!
- Turn into sandwich cookies. Sandwich two cookies with a cream cheese frosting for decadent pumpkin cheesecake snickerdoodles.
- Gluten-free version. Use a 1:1 gluten-free flour blend. Chilling the dough is especially helpful with this variation.
See this classic version of this recipe.
Storage
How to Store
Store cookies in an airtight container at room temperature for up to 4 days. Place a piece of bread in the container to keep them soft.
How to Freeze
Freeze unbaked cookie dough balls (after rolling in cinnamon sugar) on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake the balls of dough directly from frozen, adding 1-2 minutes to the bake time.
Baked cookies can also be frozen for up to 2 months. Thaw at room temp before serving.
How to Serve
These pumpkin snickerdoodle cookies are perfect with a glass of milk, hot apple cider, or coffee. They're festive enough for a holiday cookie platter, cozy enough for an afternoon snack, and special enough to bring to fall parties or Thanksgiving gatherings. Their chewy texture and warm flavor make them a cookie that everyone will ask for again and again.
These are some of my favorite drinks to serve with pumpkin snickerdoodles:
Fall Desserts
Why not create a full autumn dessert spread? Pair these with pumpkin muffins, caramel apple pie, pecan bars, or cinnamon cookies for a cozy, seasonal treat table. These desserts complement each other perfectly with warm fall flavors and a mix of soft, crunchy, and gooey textures.
FAQ
Snickerdoodles have been around since the late 1800s, believed to have German or Dutch origins. Adding pumpkin turns the classic into a seasonal favorite.
You'll need simple pantry staples: pumpkin puree, flour, baking soda, cream of tartar, salt, pumpkin pie spice, cinnamon, melted butter, brown sugar, egg yolk, vanilla extract, plus sugar and cinnamon for rolling.
Yes, but they won't have the same classic snickerdoodle tang. If you don't have cream of tartar, replace it with 1 teaspoon baking powder. The cookies will still be soft and spiced, just without that signature flavor.
Yes, you can substitute fresh pumpkin. Roast, puree, and strain it to remove excess moisture before using. Since fresh puree can be more watery, make sure it's thick and smooth so your pumpkin snickerdoodle cookies don't turn out cakey.
The key is to use melted butter, just one egg yolk (no whole egg), and plenty of brown sugar. These steps help create chewy pumpkin snickerdoodles instead of cakey ones.
Melted butter, the use of brown sugar, and egg yolk (instead of a whole egg) are the main factors. Slightly underbaking also helps maintain that soft, chewy texture.
Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container, as it helps maintain moisture without making the cookies soggy.
Absolutely. Roll the dough balls in cinnamon sugar, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour. Chilling the dough before rolling is especially helpful with gluten-free flour since it can be a little softer.
To make vegan pumpkin snickerdoodles, replace the butter with vegan butter or coconut oil, and skip the egg yolk by adding 2 tablespoons of applesauce or a flax egg. The texture will still be chewy and delicious.
They stay soft and chewy for 3-4 days at room temperature in an airtight container. For longer storage, freeze the baked cookies for up to 2 months.
More Pumpkin Dessert Recipes
Looking for other recipes like this? Try these:
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Recipe
Chewy Pumpkin Snickerdoodles
- Total Time: 32 minutes
- Yield: 16-20 cookies
- Diet: Vegetarian
Description
This no-chill pumpkin snickerdoodle cookie recipe is soft, chewy, and full of pumpkin spice flavor. Ready in 30 minutes and perfect for fall baking.
Ingredients
- ½ cup (120 grams) pumpkin puree
- 2 ⅓ cups (280 grams) all purpose flour
- 1 ¼ teaspoons baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup (227 grams) unsalted butter, melted
- 1 ½ cups (300 grams) light brown sugar
- 1 large egg yolk
- 1 tablespoon vanilla extract
For the cinnamon sugar coating:
- ½ cup (100 grams) white sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Line a small baking sheet with 3 layers of paper towels. Spread the pumpkin puree evenly on top with a spatula, then cover with another 3 layers of paper towels. Press gently to absorb excess liquid. Peel away and repeat once more with fresh paper towels to remove even more moisture. Carefully scrape the pumpkin puree from the bottom paper towel into a small bowl and set aside.
- In a medium mixing bowl, whisk together the flour, baking soda, cream of tartar, salt, pumpkin pie spice, and cinnamon. Set aside.
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the egg yolk, blotted pumpkin puree, and vanilla, and whisk until well combined. You can also use an electric hand mixer on medium speed for this step to make the mixing easier.
- Add the flour mixture into the wet ingredients and mix on low speed with an electric hand mixer (or by hand with a spatula) until just combined, scraping down the sides as needed. Do not overmix. Let the dough rest for 5-10 minutes at room temperature to firm up slightly (this makes scooping and rolling easier).
- Meanwhile, make the cinnamon sugar coating by whisking together the sugar and cinnamon in a small mixing bowl.
- Use a small cookie scoop to portion the dough. Roll each dough ball in the cinnamon sugar coating and place onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 11-13 minutes, until the edges are set but the centers still look soft. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
How to store: Store cookies in an airtight container at room temperature for up to 4 days. Place a piece of bread in the container to keep them soft.
How to freeze: Freeze unbaked cookie dough balls (after rolling in cinnamon sugar) on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the bake time. Baked cookies can also be frozen for up to 2 months. Thaw at room temp before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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