If autumn had a flavor, it would live right inside these Chewy Pumpkin Snickerdoodle Cookies. Imagine all the coziness of classic snickerdoodles, but with a fall-inspired twist: deeply browned butter, gently dried real pumpkin puree, and a spiced sugar crust that cracks beautifully with every bite. These cookies are dear to my heart for their rich aroma and irresistible chewy center, and they never last long in any kitchen. With their gorgeous pumpkin hue and scrumptiously tender texture, no treat says “fall” quite like them!

Chewy Pumpkin Snickerdoodle Cookies Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in Chewy Pumpkin Snickerdoodle Cookies serves a special purpose — from giving the perfect chewy bite to infusing those unmistakable autumnal flavors. Stick to this list, and you’ll see just how easy it is to create magic in your mixing bowl!

Unsalted Butter: Browning the butter adds a deep nutty flavor, giving these cookies extra dimension and richness.

Libby’s Pumpkin Puree: Opt for room temperature puree and dry it as instructed for maximum pumpkin flavor without extra moisture.
Granulated Sugar: This brings the right amount of sweetness and helps create those crackly tops.

Dark Brown Sugar: Packed with molasses, it ensures an ultra-chewy texture and a hint of caramel taste.
Large Egg Yolks: Using yolks only keeps the cookies rich and tender without turning cakey.

Vanilla Extract: Just a couple teaspoons round out all the warm spices and pumpkin flavors perfectly.
All-Purpose Flour: Measured carefully, this forms the base of the cookie and affects chewiness — don’t pack it!
Pumpkin Spice: The heart of the cookie’s flavor profile — don’t skimp on this spice blend!

Baking Soda: Gives the cookies lift and keeps them tender.
Cream of Tartar: A signature snickerdoodle ingredient, it creates that classic tang and chewy bite.
Kosher Salt: Essential for balance so the flavors in your Chewy Pumpkin Snickerdoodle Cookies truly pop.

Granulated Sugar (for rolling): This is what gives each bite its sparkly, sweet finish.
Ground Cinnamon (for rolling): Cinnamon brings the final, familiar warmth to every mouthful.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Prep Your Pans and Ingredients

Begin by preheating your oven to 350 F (180 C) and lining two baking trays with parchment paper. This extra step guarantees cookies that lift right off with no sticking, letting you focus on creating the best dough possible. Gather all your measured ingredients so you’re ready to move from step to step with ease.

Step 2: Brown the Butter

Set your butter in a stainless steel pan and cook over medium heat. It’ll foam, crackle, and fill your kitchen with a heavenly toffee aroma. Watch closely, scraping the bottom so the milk solids toast but don’t burn. Once you see golden brown bits and smell nutty notes, pour it into a measuring cup and cool in the fridge — this magic step sets the stage for irresistibly rich Chewy Pumpkin Snickerdoodle Cookies.

Step 3: Cool the Butter Perfectly

You’ll want that browned butter between 70-75 F before using. Let it cool in the fridge, giving a stir every 20 minutes for about 45-60 minutes. Trust this step! If your butter’s too warm, your cookies will spread too thin instead of staying beautifully puffy and chewy.

Step 4: Dry the Pumpkin Puree

For bold pumpkin flavor without excessive moisture, press the pumpkin puree onto a plate and blot with paper towels until it’s quite dry and feels almost like soft playdough. This clever trick makes sure your Chewy Pumpkin Snickerdoodle Cookies have vibrant flavor and the right texture, not a cakey or mushy crumb.

Step 5: Mix Butter and Sugars

In a mixing bowl, whisk your cooled brown butter with the granulated and brown sugars for a full minute. You want a mixture that looks like wet sand — this helps dissolve the sugar and gives you that signature chewy base.

Step 6: Add Egg Yolks, Vanilla, and Pumpkin

Whisk in the egg yolks, vanilla extract, and your well-dried pumpkin puree. If you love a golden hue and an autumnal fragrance, this is the moment where those cookies come alive!

Step 7: Fold in Dry Ingredients

Now, gently fold in the flour, pumpkin spice, cream of tartar, baking soda, and salt. Use a spatula for this to avoid overmixing. When everything is just combined, chill the dough for 5 minutes — or longer if it still feels soft. Chilling helps keep the Chewy Pumpkin Snickerdoodle Cookies thick and puffy.

Step 8: Shape and Roll in Cinnamon Sugar

Combine cinnamon and sugar in a small bowl. Scoop the dough into generous 3-tablespoon portions, roll each ball in the spice mixture, and space them out on your baking tray. That cinnamon sugar coat promises a classic snickerdoodle crackle — only with pumpkin flair!

Step 9: Bake to Perfection

Bake one tray at a time, giving your cookies the oven’s full attention. You’re looking for golden brown edges and slightly underbaked, puffy middles after 10-12 minutes. Let them cool completely before lifting so they set to chewy goodness everyone will rave about.

Step 10: Store and Enjoy

Once cool, transfer to an airtight container. These Chewy Pumpkin Snickerdoodle Cookies are best in the first two days when the centers stay gloriously soft, but even on day three, they’re a delicious treat.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Garnishes

Give your cookies a little flourish by sprinkling them with a tiny pinch of flaky sea salt or extra cinnamon sugar while they’re still warm. This touch adds sparkle and a lovely contrast to the tender, spiced interior. For a festive presentation, try a drizzle of white chocolate or a scattering of chopped toasted pecans.

Side Dishes

Pair Chewy Pumpkin Snickerdoodle Cookies with cold milk, a mug of cinnamon chai, or strong coffee for the ultimate cozy afternoon. They’re also fantastic beside creamy vanilla ice cream or a dollop of maple whipped cream, turning a simple break into something truly special.

Creative Ways to Present

Stack your cookies in a rustic tin lined with parchment for easy gifting, or arrange them on a pretty plate surrounded by little pumpkins for a seasonal dessert table. For parties, you can even sandwich two cookies with cream cheese frosting for decadent pumpkin snickerdoodle whoopie pies!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Chewy Pumpkin Snickerdoodle Cookies in an airtight container at room temperature for two to three days. Slip a slice of fresh bread into the container to maintain softness; the bread helps keep your cookies moist and chewy for longer!

Freezing

These cookies freeze beautifully, both as dough balls or baked cookies. For dough, shape and coat in cinnamon sugar, then freeze on a tray before transferring to a zip-top bag. Baked cookies can be layered between parchment sheets in a freezer container for up to two months — just bring to room temperature before enjoying.

Reheating

If you crave that just-baked warmth, pop a cookie in the microwave for 10-15 seconds or warm briefly in a low oven. Enjoying a slightly gooey center and a fragrant aroma makes these Chewy Pumpkin Snickerdoodle Cookies taste fresh out of the oven all over again!

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely, homemade puree will work well as long as you dry it out thoroughly using paper towels so your cookies don’t turn out cakey or wet. The key is achieving that thick, playdough-like consistency for the perfect chewy texture.

Why are only egg yolks used?

Using only the yolks (not whole eggs) brings the ultimate richness and ensures the cookies stay chewy instead of becoming cakey or dry, which is crucial for Chewy Pumpkin Snickerdoodle Cookies.

How do I know if my butter is the right temperature?

Let your brown butter cool until a thermometer reads 70-75 F. It should be cool to the touch but still liquid — if you’re unsure, err on the side of cooler rather than warmer, since too-warm butter will make the cookies spread out too thin.

Can I skip the cream of tartar?

Cream of tartar is a must for true snickerdoodle flavor and texture; it imparts the traditional tang and chew. If you leave it out, your cookies will be delicious but miss out on what makes Chewy Pumpkin Snickerdoodle Cookies so charmingly unique.

Is there a gluten-free version?

For a gluten-free spin, you can substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Just know that texture might vary slightly, so check doneness carefully, but you’ll still achieve a delicious pumpkin snickerdoodle treat!

Final Thoughts

There’s nothing quite as soul-warming as baking up a batch of Chewy Pumpkin Snickerdoodle Cookies — and even better, sharing them with people you love. Their chewy texture, spiced aroma, and rich pumpkin goodness are a celebration of fall in every bite. Go on, preheat that oven and treat yourself; you might just find your new favorite cookie!