Easy Chewy Pumpkin Snickerdoodle Cookies Recipe for Fall Baking

These Chewy Pumpkin Snickerdoodle Cookies are a cozy fall baking favorite, combining the soft, chewy texture of a classic snickerdoodle with pumpkin puree, pumpkin spice, and a cinnamon-sugar coating. This Chewy Pumpkin Snickerdoodle Cookies Recipe makes approximately 24 cookies and takes just 30 minutes from start to finish, making it a wonderful choice for autumn afternoons, holiday cookie trays, family baking, or whenever you are craving a warmly spiced homemade cookie. Each bite brings together buttery richness, pumpkin spice warmth, vanilla, brown sugar, and the familiar tang of cream of tartar. The edges become lightly golden while the centers remain slightly soft, creating the chewy texture that makes these cookies so appealing. Rolled in granulated sugar and cinnamon before baking, these pumpkin snickerdoodles have a delicate crispness on the outside and a tender, chewy center. If you love easy pumpkin desserts, soft pumpkin cookies, or classic fall cookie recipes, these are a delicious treat to save.

Introduction

Fall baking has a way of making the kitchen feel especially welcoming.

As soon as pumpkin spice and cinnamon start making an appearance, familiar cookie recipes suddenly feel even more inviting. These Chewy Pumpkin Snickerdoodle Cookies take that seasonal feeling and turn it into a soft, buttery cookie with plenty of warm spice.

A traditional snickerdoodle is known for its cinnamon-sugar coating and characteristic tang. This version adds pumpkin puree and pumpkin spice to the dough, creating a distinctly autumn-inspired variation while keeping the recognizable snickerdoodle character.

The texture is one of the biggest attractions.

The cookies are baked until the edges are lightly golden while the centers remain slightly soft. After cooling, they retain that wonderfully chewy quality that makes you want to reach for another cookie.

The cinnamon-sugar coating adds another layer of texture and flavor. Each dough ball is rolled before baking, allowing the sugar and cinnamon to form a delicate coating around the outside.

These cookies are especially lovely for fall gatherings, school-season baking, holiday cookie exchanges, family desserts, or a quiet afternoon when the smell of warm cinnamon and pumpkin fills the kitchen.

And because the recipe produces approximately 24 cookies in a total of 30 minutes, it is practical enough for an ordinary baking day while still feeling special.

Why You’ll Love This Recipe

• Perfectly seasonal: Pumpkin puree and pumpkin spice give these cookies their unmistakable fall character.
• Soft and chewy: Lightly golden edges and slightly soft centers create the signature texture.
• Classic snickerdoodle flavor: Cream of tartar provides the familiar tang associated with snickerdoodles.
• Warm cinnamon-sugar coating: Each cookie is rolled in cinnamon sugar before baking.
• Straightforward preparation: The dough follows a simple cream, mix, roll, and bake process.
• Makes approximately 24 cookies: Ideal for sharing, cookie trays, family gatherings, or fall baking.

Ingredients Breakdown

The recipe makes approximately 24 cookies.

Cookie Dough

• 1 cup unsalted butter
• 2/3 cup Libby’s Pumpkin Puree (room temperature)
• 1/2 cup granulated sugar
• 1/2 cup + 2 tablespoons dark brown sugar (packed)
• 2 large egg yolks (room temperature)
• 2 teaspoons vanilla extract
• 1 2/3 cup + 1 tablespoon all-purpose flour
• 1 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon fine sea salt

Cinnamon-Sugar Coating

• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon

Butter

The recipe begins with 1 cup unsalted butter.

The butter is softened before being creamed with the pumpkin puree and sugars. This helps create the light and fluffy mixture described in the instructions.

Pumpkin Puree

The recipe calls for 2/3 cup Libby’s Pumpkin Puree, brought to room temperature.

Pumpkin puree provides the seasonal pumpkin flavor and contributes to the soft character of the cookies.

Sugars

The dough uses both 1/2 cup granulated sugar and 1/2 cup + 2 tablespoons packed dark brown sugar.

The combination provides sweetness and contributes to the cookie’s overall texture and flavor.

Egg Yolks

The recipe uses 2 large egg yolks, specifically at room temperature.

They are added one at a time after the butter, pumpkin, and sugars have been creamed.

Vanilla

2 teaspoons vanilla extract provide aromatic depth and complement the pumpkin spice and brown sugar.

Dry Ingredients

The flour, pumpkin spice, baking soda, cream of tartar, and fine sea salt are whisked together separately before being gradually added to the wet mixture.

This creates the dry ingredient mixture that forms the structure of the cookie dough.

Cinnamon-Sugar

The coating consists of 1/3 cup granulated sugar combined with 1 teaspoon ground cinnamon.

Each tablespoonful of dough is rolled in this mixture before going onto the baking sheet.

Tools & Equipment Needed

Gather:

• Large mixing bowl
• Separate bowl for dry ingredients
• Shallow dish
• Measuring cups
• Measuring spoons
• Mixing spoon or electric mixer
• Whisk
• Baking sheets
• Parchment paper
• Wire cooling rack

A cookie scoop can also be useful for portioning tablespoonfuls of dough consistently, although the supplied recipe simply calls for tablespoonfuls.

Step-by-Step Instructions

1. Cream the Butter, Pumpkin, and Sugars

Place the softened 1 cup unsalted butter, 2/3 cup Libby’s Pumpkin Puree, 1/2 cup granulated sugar, and 1/2 cup + 2 tablespoons packed dark brown sugar into a large bowl.

Cream the ingredients together until the mixture becomes light and fluffy.

This is the foundation of the cookie dough, so take care to achieve the texture described in the recipe.

2. Add the Egg Yolks and Vanilla

Beat in the 2 large egg yolks, adding them one at a time.

Then stir in 2 teaspoons vanilla extract.

The egg yolks should be at room temperature according to the ingredient list.

3. Whisk the Dry Ingredients

In a separate bowl, whisk together:

• 1 2/3 cup + 1 tablespoon all-purpose flour
• 1 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon fine sea salt

Whisk until the dry ingredients are evenly combined.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients.

Mix until just combined.

Avoid continuing to mix once the ingredients have come together, as the original recipe specifically instructs you to mix only until just combined.

5. Prepare the Cinnamon-Sugar

In a shallow dish, combine:

• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon

Mix them together so the cinnamon is distributed throughout the sugar.

This is the coating for the cookie dough balls.

6. Roll the Dough

Take tablespoonfuls of dough and roll each portion into a ball.

Then roll each dough ball in the cinnamon-sugar mixture until coated.

The coating should cover the exterior of each dough ball before baking.

7. Arrange on Baking Sheets

Place the coated dough balls onto baking sheets lined with parchment paper.

Position the cookies approximately 2 inches apart.

The spacing gives the cookies room as they bake.

8. Bake

Bake the cookies in a preheated oven at 375°F (190°C) for 9–11 minutes.

Bake until the edges are lightly golden and the centers are still slightly soft.

These visual cues are important because the recipe is designed to produce chewy cookies.

9. Cool

Allow the cookies to cool on the baking sheet for a few minutes.

Then transfer them to a wire rack.

Let them cool completely before serving.

Tips & Variations

Use Room-Temperature Ingredients as Specified

The recipe specifically calls for room-temperature pumpkin puree and room-temperature egg yolks.

Following those ingredient instructions helps maintain the intended preparation.

Cream Until Light and Fluffy

The first step calls for creaming the butter, pumpkin puree, and sugars until light and fluffy.

That texture is the cue to move on to the egg yolks.

Mix the Dough Only Until Combined

Once the dry ingredients are added, mix until just combined.

The recipe does not call for extended mixing.

Measure the Flour Carefully

The recipe specifies 1 2/3 cup + 1 tablespoon all-purpose flour.

For accuracy, use the stated measurement rather than estimating.

Keep the Cookies Two Inches Apart

The instructions specify placing the dough balls approximately 2 inches apart on parchment-lined baking sheets.

Watch the Centers

The cookies are finished when their edges are lightly golden and their centers are still slightly soft.

That is the visual cue specified by the recipe.

Pumpkin Spice Variation

The original dough already contains 1 1/2 teaspoons pumpkin spice, so the classic recipe has a defined seasonal spice profile.

Adding more would change the original recipe and therefore should be treated as an optional adaptation rather than part of the base recipe.

Gluten-Free Option

The original recipe uses all-purpose flour and is not specified as gluten-free.

A gluten-free version would require replacing the flour with a suitable gluten-free alternative, which changes the original ingredient list.

Dairy-Free Option

The original recipe contains butter and therefore is not dairy-free.

A dairy-free version would require replacing the butter, which changes the recipe.

Vegetarian-Friendly

The recipe does not contain meat or seafood and is generally suitable for vegetarian diets.

Dietary requirements concerning eggs and dairy should still be considered.

Flavor Profile

These Chewy Pumpkin Snickerdoodle Cookies have a warm, buttery, autumn-inspired flavor.

Pumpkin puree gives the cookies their seasonal foundation, while pumpkin spice contributes aromatic warmth.

Dark brown sugar brings a deeper sweetness that complements the pumpkin and spices. Vanilla adds a soft background note, while cream of tartar provides the characteristic tang associated with snickerdoodle cookies.

The cinnamon-sugar coating creates a pleasant contrast around the outside.

Texture is equally important.

The cookies are baked until their edges are lightly golden while the centers remain slightly soft. Once cooled, that combination gives the cookies their characteristic chewy appeal.

The exterior has a delicate sugary cinnamon coating, while the inside remains soft and tender.

Nutritional Overview

The supplied recipe includes a nutrition section heading but does not provide numerical nutrition facts.

Because the recipe yields approximately 24 cookies and no verified calorie or macronutrient calculations are supplied, exact per-cookie nutritional values cannot be stated accurately.

The recipe does contain butter, egg yolks, flour, and sugar, so these ingredients should be considered when evaluating the nutritional profile.

Make-Ahead & Meal Prep Tips

These cookies are convenient for preparing ahead because the finished cookies can be cooled completely before storage.

Prepare for Baking

The dough can be portioned into tablespoonfuls and rolled in the cinnamon-sugar mixture according to the original preparation.

The supplied recipe does not specify a separate storage time for unbaked dough, so no additional make-ahead storage duration should be assumed.

Cool Before Storing

Allow the baked cookies to cool completely on a wire rack before storing them.

This prevents warm cookies from being packed away while they are still releasing heat.

Batch Baking

Since the recipe makes approximately 24 cookies, depending on the size of the tablespoonful portions, you may need to work with more than one baking sheet or bake in batches.

Keep the specified approximately 2-inch spacing between dough balls.

FAQs

How many cookies does this recipe make?

The recipe makes approximately 24 cookies.

The exact number can vary depending on how large each tablespoonful of dough is.

Can I use pumpkin puree straight from the refrigerator?

The ingredient list specifically calls for 2/3 cup Libby’s Pumpkin Puree at room temperature.

Bring it to room temperature as directed rather than using it cold.

Why are the centers supposed to remain slightly soft?

The recipe is designed to create chewy pumpkin snickerdoodles. The cookies should be removed from the oven when the edges are lightly golden and the centers are still slightly soft.

What temperature do I bake the cookies at?

Bake in a preheated oven at 375°F (190°C).

How long do the cookies bake?

The specified baking time is 9–11 minutes.

Use the visual cues in the recipe—lightly golden edges and slightly soft centers—to determine when they are ready.

Do I need to use cream of tartar?

Yes, 1 teaspoon cream of tartar is part of the original ingredient list and contributes to the classic snickerdoodle character.

Cooking Timeline

Detail	Time / Amount
Prep Time	20 minutes
Cook Time	10 minutes
Total Time	30 minutes
Yield	Approximately 24 cookies
Oven Temperature	375°F (190°C)
Baking Time	9–11 minutes
Dough Spacing	Approximately 2 inches apart

Serving Suggestions

These pumpkin snickerdoodles are naturally suited to fall dessert tables.

Arrange the cooled cookies on a simple serving platter so the cinnamon-sugar coating is visible.

For a cookie tray, group them with other seasonal baked goods.

They also make a lovely homemade treat for autumn gatherings, family baking days, holiday celebrations, or casual dessert servings.

Because the cookies have a warm pumpkin spice profile and a classic cinnamon coating, they can stand on their own without elaborate decoration.

The cinnamon-sugar exterior is part of what makes them visually appealing.

For a polished presentation, place the cookies in a single layer on a serving plate or arrange them in a slightly overlapping circle.

Recipe Variations

The original recipe should remain unchanged when making the classic version. These ideas are optional adaptations inspired by the ingredients already present.

Extra Cinnamon-Sugar Presentation

Keep the original cinnamon-sugar coating exactly as written and arrange the finished cookies so the sugar coating is clearly visible.

No additional ingredients are needed.

Pumpkin Spice Cookie Tray

Serve these cookies alongside other pumpkin-spice desserts for a seasonal assortment.

This changes only the presentation, not the recipe.

Mini Cookie Adaptation

Smaller cookies could be made by changing the portion size, but this would affect the yield and potentially the baking time. Since the original recipe specifies tablespoonfuls and 9–11 minutes, the base recipe should use those instructions unchanged.

Classic Snickerdoodle-Inspired Presentation

Arrange the cookies on a simple parchment-lined serving board for a rustic bakery-style appearance.

The cinnamon coating provides enough visual detail without additional decoration.

Ingredient Spotlight: Pumpkin Puree

Pumpkin puree is one of the ingredients that gives these cookies their fall identity.

The recipe specifically calls for 2/3 cup Libby’s Pumpkin Puree at room temperature.

When shopping, use pumpkin puree as specified rather than assuming that pumpkin pie filling is an equivalent ingredient. The recipe calls for pumpkin puree.

Bringing the puree to room temperature is also part of the original ingredient instructions.

The pumpkin contributes to the cookie’s soft, tender character while providing the flavor foundation for the pumpkin spice.

Because this is a chewy cookie rather than a cake, the amount of puree is carefully integrated with the butter, sugars, egg yolks, and flour.

Ingredient Spotlight: Cream of Tartar

Cream of tartar is a defining ingredient in many traditional snickerdoodle recipes.

Here, the recipe uses 1 teaspoon cream of tartar.

It contributes to the characteristic tang that distinguishes a snickerdoodle from an ordinary cinnamon-sugar cookie.

Together with the pumpkin spice, cinnamon coating, brown sugar, and vanilla, it gives these cookies their recognizable snickerdoodle-inspired flavor.

Pro Cooking Tips

Pay Attention to Texture at Every Stage

The recipe gives useful visual cues throughout the process.

First, cream the butter, pumpkin, and sugars until light and fluffy.

Later, mix the dry ingredients into the wet mixture until just combined.

Finally, bake until the edges are lightly golden while the centers remain slightly soft.

These cues are more useful than simply relying on appearance alone.

Keep the Cinnamon-Sugar Ready

Prepare the 1/3 cup granulated sugar and 1 teaspoon ground cinnamon before rolling the dough.

This makes the shaping process straightforward.

Keep Dough Balls Even

Use tablespoonfuls of dough for each cookie.

Consistent portions help the cookies bake more evenly.

Leave Enough Space

Place the dough balls approximately 2 inches apart.

This gives each cookie the space specified in the original instructions.

Do Not Overbake

The recipe specifically instructs you to remove the cookies when the edges are lightly golden and the centers are still slightly soft.

Overbaking beyond the stated texture cue can affect the intended chewy character.

Cool Properly

Let the cookies remain on the baking sheet for a few minutes before moving them to a wire rack.

This gives them time to settle before being transferred.

Storage & Freezing Guide

The supplied recipe does not specify a refrigerator or freezer duration for the finished cookies.

For that reason, no unsupported storage or freezing time should be presented as part of the original recipe.

Room-Temperature Storage

Once the cookies have cooled completely, store them appropriately in an airtight container to help maintain their texture.

Freezing

The original recipe does not provide a freezing duration or specific freezing instructions.

If freezing is important for your preparation, use a tested cookie-freezing method rather than treating an unspecified duration as part of the recipe.

Reheating

No reheating instructions are provided in the original recipe.

The cookies are intended to cool completely on a wire rack before serving.

Nutrition Estimate Table Per Serving

The recipe does not provide numerical nutrition facts, so exact values cannot be supplied without performing a separate nutritional calculation based on specific ingredient products.

Nutrient	Amount
Calories	Not specified
Protein	Not specified
Carbs	Not specified
Fat	Not specified
Fiber	Not specified

Dietary Notes

• Vegetarian-friendly: Yes, based on the listed ingredients.
• Dairy-free: No, because the recipe contains butter.
• Egg-free: No, because the recipe contains egg yolks.
• Gluten-free: Not as written, because it uses all-purpose flour.
• Nut-free: No nuts are listed in the supplied ingredients.
• Pumpkin-based: Yes.
• Yield: Approximately 24 cookies.

Why These Cookies Are Perfect for Fall

There is something especially comforting about a pumpkin cookie that does not try to be overly complicated.

These Chewy Pumpkin Snickerdoodle Cookies rely on familiar baking ingredients and a classic cinnamon-sugar coating, but the pumpkin puree and pumpkin spice give them a distinctly seasonal personality.

The dark brown sugar adds depth, while vanilla and cream of tartar make the flavor more rounded.

The final texture is equally appealing.

Rather than baking the cookies until completely firm, the instructions specifically call for lightly golden edges and slightly soft centers.

That is what gives the cookies their chewy character.

The cinnamon-sugar coating also adds a little textural contrast to each bite.

Whether you are baking for a fall gathering or simply want a homemade treat on an autumn afternoon, these cookies bring plenty of seasonal warmth without requiring an elaborate decorating process.

The Secret to Their Chewy Texture

The texture of these cookies depends heavily on following the recipe’s visual cues.

The dough is mixed only until the dry ingredients are just combined.

The portions are rolled into balls and coated with cinnamon sugar.

Then the cookies are baked at 375°F (190°C) for 9–11 minutes.

The key finishing cue is that the edges should be lightly golden while the centers remain slightly soft.

After a few minutes on the baking sheet, the cookies are transferred to a wire rack to cool completely.

This sequence creates the contrast the recipe is aiming for: a lightly golden exterior and a soft, chewy center.

The Cinnamon-Sugar Finish

The cinnamon-sugar coating is one of the details that makes these cookies instantly recognizable.

The recipe uses 1/3 cup granulated sugar combined with 1 teaspoon ground cinnamon.

Each tablespoonful of dough is rolled into a ball and then rolled through the cinnamon-sugar mixture.

That means the cinnamon is present on the outside of every cookie, complementing the pumpkin spice already incorporated into the dough.

It is a simple technique, but it makes a big difference in both appearance and flavor.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are a wonderful addition to a fall baking lineup.

They combine buttery richness, pumpkin puree, pumpkin spice, dark brown sugar, vanilla, and the classic tang of cream of tartar, all finished with a simple cinnamon-sugar coating.

The preparation is approachable, the ingredients are familiar, and the recipe makes approximately 24 cookies.

Most importantly, the texture is designed to be wonderfully chewy. Bake the cookies at 375°F (190°C) for 9–11 minutes, watching for lightly golden edges and slightly soft centers, then allow them to cool for a few minutes on the baking sheet before transferring them to a wire rack.

The result is a cozy seasonal cookie that feels right at home on a fall dessert table.

If you love pumpkin spice, cinnamon-sugar cookies, or classic snickerdoodle flavor, save this recipe for your next autumn baking session.

Make a batch for family, bring them to a fall gathering, or simply enjoy the aroma of pumpkin and cinnamon filling your kitchen. These Chewy Pumpkin Snickerdoodle Cookies are the kind of homemade treat that makes ordinary fall days feel a little more special.

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