The Facts About These Cookies

Let’s be real for a second here. I love a good snickerdoodle—chewy with just the right amount of cinnamon-sugar goodness. But adding pumpkin to the mix? Now, that takes things to a whole new level. The pumpkin puree adds a subtle flavor and keeps the cookies extra soft and chewy. And then you roll them in that cinnamon-sugar coating before baking, and oh my goodness—they’re perfection.

The Ingredients Breakdown

• Butter: Use unsalted, room-temperature butter.
• Sugar & Brown Sugar: The combination of granulated sugar and brown sugar gives a perfect balance of sweetness and that slight caramel-y flavor.
• Egg Yolk: Just the yolk keeps the cookies chewy and rich without adding too much moisture. This keeps the cookies from being cakey.
• Pumpkin Puree: Make sure it’s pure pumpkin puree, not pumpkin pie filling. The pumpkin puree adds flavor and moisture but doesn’t overwhelm the classic snickerdoodle vibe we’re going for.
• Flour: Regular all-purpose flour works best here, giving the cookies the right structure without making them too dense.
• Cream of Tartar: This is essential for that signature snickerdoodle tang. It also helps create that soft, chewy texture.
• Pumpkin Pie Spice & Cinnamon: These spices scream fall. And of course, they pair perfectly with the pumpkin.
• Cinnamon-Sugar Coating: Because no snickerdoodle is complete without being rolled in cinnamon and sugar. This adds that iconic crunchy, crackly coating we all know and love.

How To Make Chewy Pumpkin Snickerdoodle Cookies

1. Preheat: Start by preheating your oven to 350 degrees Fahrenheit. Line three baking sheets with parchment paper (if you don’t have three, just rotate the batches).
2. Cream: In a large bowl, cream the butter, granulated sugar, and brown sugar together for 2-ish minutes until the mixture is light and fluffy.
3. Wet Ingredients: Add the egg yolk, vanilla extract, and pumpkin puree to the butter mixture. Beat for another minute or so until everything is smooth and well combined, but don’t whip it and add too much air.
4. Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, pumpkin pie spice, cinnamon, and sea salt.
5. Combine: Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix—you want to keep the dough soft and tender. Overmixing leads to tough cookies, boo.
6. Roll and Coat: Using a 2 tablespoon cookie scoop (or your hands), scoop the dough and gently roll it into balls. Then, generously roll each ball in the cinnamon-sugar mixture until fully covered.
7. Bake: Place the cookies on your lined baking sheet about 2 inches apart (they will spread a bit). Bake for 9-10 minutes, rotating the pan halfway through to ensure even baking. The cookies should be slightly puffy with a few cracks on top, but they’ll settle down as they cool.
8. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Why You’ll Love These Cookies

The real magic of these pumpkin snickerdoodles lies in their perfect balance. They’re not overly sweet, but they’re definitely indulgent. The pumpkin puree adds just the right amount of moisture without making them dense or cake-like. And that cinnamon-sugar coating? Absolute perfection. It gives a subtle crunch while the inside stays soft and chewy.

While these cookies are 10/10 fabulous on their own, you could jazz them up with some mix-ins. My first choice would be white chocolate chips. My second choice would be chopped (and possibly toasted?) pecans for some additional crunch. Or, you could sandwich two cookies together with a dollop of cream cheese frosting in the center. Now that sounds yummy, doesn’t it?

My Final Thoughts

These chewy pumpkin snickerdoodle cookies are an absolute must-make as the fall season kicks off. They’re easy to whip up, packed with cozy flavors, and perfect for sharing (or not sharing, you know I won’t judge—I’m selfish with my cookies too heh). These fall snickerdoodle cookies are surely going to become one of your new favorites.