Soft & Chewy Pumpkin Snickerdoodles, rich and buttery, loaded with spice, and dusted with cinnamon-sugar. These Pumpkin Snickerdoodles are a beautiful marriage of a favorite fall ingredient and a classic cookie!
A favorite, classic cookie, madeover with pumpkin. These Pumpkin Snickerdoodles are 100% soft & chewy. These Pumpkin Snickerdoodles have barely crispy edges and very chewy middles! They’re super soft, not-at-all cakey (like most pumpkin cookies), and not crispy like traditional snickerdoodles.
They’re everything you want in a cookie.
Remember Soft Batch chocolate chip cookies? Pumpkin Snickerdoodles are kinda like those in texture, but these have pumpkin & spice, and no chocolate. Lol.
As a kid, we loved Soft Batch chocolate chip cookies. They were our favorite store-bought chocolate chip cookie. I feel like those don’t get as much hype these days as they used to, but they’re a great soft, chewy cookie. Homemade is always better though, obviously, and these Pumpkin Snickerdoodles are no exception.
But for reference, they’re a bit like Soft Batch.
Anyway, if you love a non-cakey, soft & chewy pumpkin cookie, check out these Pumpkin Spice Latte Cookies and these Chewy Chocolate Chip Pumpkin Cookies too. They start from the same base dough as these Soft & Chewy Pumpkin Snickerdoodles!
My other favorite pumpkin cookies are actually cakey ones, but they’re no less incredible. They’re pillowy soft and very tender, but still thick and dense. I’ve made these Pumpkin Cookies with Brown Butter Icing and Pumpkin Cookies with Cream Cheese Frosting for years, and they’re well-loved.
For a perfect pumpkin blondie or bar, check out these Pumpkin Chocolate Chip Bars and The Best Pumpkin Blondies!
Soft & Chewy Pumpkin Snickerdoodles
- 1/2 cup unsalted butter melted, slightly cooled
- 1 cup packed brown sugar
- 1 egg yolk
- 1 tsp. vanilla
- 1/3 cup canned pumpkin puree not pumpkin pie filling
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/4 tsp. clove
- 3/4 tsp. baking soda
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp. cinnamon
- In a large bowl, whisk together butter, brown sugar, egg yolk, vanilla, and pumpkin.
- In a medium bowl, whisk together salt, cinnamon, pumpkin pie spice, clove, baking soda, and flour.
- Add the dry ingredients to the wet ingredients, and stir until just combined.
- Cover and chill cookie dough in the refrigerator for at least 2 hours. Overnight is fine, but do not skip this step. Dough will be quite firm.
- In a small bowl, stir together sugar and cinnamon.
- Scoop the dough by large teaspoonful, and shape into balls.
- Thoroughly coat balls in the cinnamon-sugar mixture.
- Arrange two inches apart on parchment paper or silicone mat-lined baking sheets.
- Bake at 350 degrees for 10-12 minutes, or until edges are golden, and the centers appear set. If you tap the top of the cookie, it should only slightly depress. You want to underbake these slightly so that they remain chewy in the center.
- Remove from heat, and allow to cool on cookie sheets for 2-3 minutes before removing to wire racks to cool completely.
How many cookies does this recipe make?
It makes about 24-30. Thanks!
Would have been better if you would have made a notation for the ingredients that were for rolling the dough in. Thought it was funny that you had more cinnamon at the end of the ingredients. Tasted good even with the extra sugar.
A gal from work brought these in, I almost died and went to heaven the first one I tried. I made some for my dads birthday since we weren’t able to be together because of Covid. He loved them. I made another batch for us. I love that it calls for melted butter and I love that it makes a small batch. I have to share this recipe with my besties. It is much too good to keep to myself. Thank you for bringing joy to me during these hard times.
Awww, thank you so much for your kind comment. I love hearing that a recipe brought you joy. It really is the little things right now, isn’t it? I’m so glad you enjoyed these! Happy Holidays to you and yours!
I accidentally did the whole egg will that make a difference?
It might make them a bit less chewy. Did you notice that? Apologize for the delay in replying — my laptop was getting repaired. How did these turn out for you??
No they actually turned out perfect!!
Teri G. says
Would this dough be ok to make a week ahead or even freeze. Want to make this for cookie exchange.
Yes, for sure! It will freeze well. Especially since it’s a dough that you bake chilled anyway. A day or two before you want to bake them, put the dough from the freezer to the fridge. Let it defrost in fridge for 1-2 days, and then bake according to instructions. 🙂
Sheila Beltran says
Just wondering if your cream cheese frosting would be suitable for the chewy pumpkin cookies as well as the softer ones, also could not find pumpkin spice, can you just use cinnamon and cloves. These look so so good, can’t wait to try.
Absolutely! That frosting would be wonderful on pretty much any cookie. 🙂
Huge hit with my friends and family! Love them!