Chewy Pumpkin Snickerdoodle Cookies

Why You’ll Love Chewy Pumpkin Snickerdoodle CookiesRecipe

This recipe takes everything you love about traditional snickerdoodles and elevates it with a seasonal twist. The browned butter adds a deep, nutty richness, while the pumpkin purée brings moisture and subtle sweetness. Unlike cakey pumpkin cookies, these are perfectly soft and chewy. Plus, the cinnamon sugar coating delivers just the right touch of warmth and texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup browned butter

• 2/3 cup pumpkin purée (dried)

• 1/2 cup granulated sugar

• 1/2 cup dark brown sugar

• 2 large egg yolks

• 1 2/3 cup all-purpose flour

• 1 1/2 tsp pumpkin spice

• 1 tsp baking soda

• 1/2 tsp salt

• Cinnamon sugar for rolling

Directions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a mixing bowl, combine the browned butter, granulated sugar, and dark brown sugar until well blended.

3. Add the dried pumpkin purée and mix until smooth.

4. Stir in the egg yolks one at a time, mixing until fully incorporated.

5. In a separate bowl, whisk together the flour, pumpkin spice, baking soda, and salt.

6. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

7. Scoop dough into small balls and roll them generously in cinnamon sugar.

8. Place dough balls on the prepared baking sheets, spacing them about 2 inches apart.

9. Bake for 10–12 minutes, or until the edges are set and the centers are slightly underdone.

10. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe yields approximately 20–24 cookies.
Prep time: 20 minutes
Cook time: 10–12 minutes
Total time: 30–35 minutes

Variations

• Add white chocolate chips or chopped pecans for added texture and sweetness.

• Use a maple glaze drizzle for an extra fall-inspired finish.

• Swap pumpkin spice with chai spice for a more unique flavor profile.

• Make them gluten-free by substituting all-purpose flour with a 1:1 gluten-free baking mix.

• For a crispier version, flatten the dough slightly before baking.

Storage/Reheating

Store the cooled cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
To reheat and refresh, warm cookies in a 300°F oven for 5 minutes or microwave for 10 seconds.

FAQs

What makes these cookies chewy instead of cakey?

The use of dried pumpkin purée and egg yolks (without the whites) helps maintain moisture without adding too much liquid, resulting in a soft and chewy texture instead of a cakey one.

How do I dry pumpkin purée?

Spread canned pumpkin on paper towels and gently blot to remove excess moisture. This step is crucial to achieving the proper cookie texture.

Can I use homemade pumpkin purée?

Yes, but be sure to remove as much moisture as possible by blotting it thoroughly before using it in the recipe.

What is browned butter and why use it?

Browned butter is butter cooked until the milk solids toast and turn golden brown. It adds a rich, nutty flavor that enhances the cookie’s depth and aroma.

Can I make the dough ahead of time?

Absolutely. Chill the dough for up to 48 hours in the fridge. Let it sit at room temperature for 15–20 minutes before scooping and baking.

Can I freeze the cookie dough?

Yes, scoop dough balls and freeze them on a tray before transferring them to a freezer-safe bag. Bake from frozen, adding 1–2 extra minutes to the baking time.

Why only use egg yolks?

Egg yolks contribute richness and chewiness, while egg whites can lead to cakier cookies.

Can I make these cookies vegan?

Yes, substitute the browned butter with vegan butter and the egg yolks with a vegan egg replacer or 2 tablespoons of pumpkin purée per yolk (note: texture may vary slightly).

What type of cinnamon sugar should I use?

A mix of 1/4 cup granulated sugar and 1 tablespoon ground cinnamon works well. You can adjust the ratio based on your taste preference.

Why do I need to cool the cookies before moving them?

Allowing cookies to cool helps them set and prevents them from falling apart. They continue to cook slightly on the hot baking sheet even after being removed from the oven.

Conclusion

These Chewy Pumpkin Snickerdoodle Cookies are the perfect blend of cozy autumn flavors and comforting textures. With their rich pumpkin taste, warm spices, and irresistibly soft centers, they’re destined to become a seasonal favorite. Whether you’re baking for a fall gathering or simply indulging in a cozy night in, this recipe delivers the ultimate pumpkin treat.