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.
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.