Chewy Pumpkin Snickerdoodle Cookies: 5 Easy Steps to Bliss

Name: Chewy Pumpkin Snickerdoodle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: ½ cup unsalted butter – browned; ¼ cup brown sugar; ¼ cup granulated sugar; ¼ cup pumpkin purée; 1 large egg; 1 tsp vanilla extract; 1½ cups all-purpose flour; 1 tsp cream of tartar; ½ tsp baking soda; ⅛ tsp salt; 1½ tsp pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp nutmeg + pinch of cloves); ¼ cup granulated sugar + 1 tsp cinnamon (for rolling)

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Introductory Description

These Chewy Pumpkin Snickerdoodle Cookies are everything you want in a fall cookie: that signature snickerdoodle tang with the cozy flavor of pumpkin spice. The chew? It’s serious—thanks to brown butter and just enough pumpkin purée. And here’s the kicker: you don’t need to chill the dough. Just mix, roll, and bake. That’s it. You’re 30 minutes away from warm, cinnamon-sugar bliss.

Ingredient List

Here’s what you’ll need to make the cookie dough dreams are made of:

½ cup unsalted butter – brown it for that deep nutty flavor (don’t skip this—this is the move)
¼ cup brown sugar – adds moisture and molasses-y chew
¼ cup granulated sugar – balances the brown sugar and gives classic cookie sweetness
¼ cup pumpkin purée – not pie filling, just pure pumpkin
1 large egg – binds it all together
1 tsp vanilla extract – flavor booster
1½ cups all-purpose flour – measured properly (spooned and leveled)
1 tsp cream of tartar – gives that signature snickerdoodle tang
½ tsp baking soda
⅛ tsp salt
1½ tsp pumpkin pie spice – or use 1 tsp cinnamon + ¼ tsp nutmeg + pinch of cloves
¼ cup granulated sugar + 1 tsp cinnamon – for rolling

Pro Tip: Want gluten-free? Use a 1:1 GF baking flour. Texture may shift a bit, but the flavor stays golden.

Step-by-Step Instructions

1. Brown Your Butter (Do Not Skip This Step)

Put the butter in a light-colored saucepan. Why light-colored? So you can see when it starts to go brown—not black. Turn the heat to medium and swirl as it melts.

Step-by-step process of making chewy pumpkin snickerdoodle cookies with brown butter and cinnamon sugar.

Once it foams and you see golden specks and smell nuttiness? Kill the heat. Pour it into your mixing bowl. Let it cool a few minutes—warm is good, hot is not. You want it melty, not sizzling when it meets your sugars.

“This is key. Browned butter = caramel flavor and chewy centers. Don’t rush it.”

2. Mix the Wet Stuff

To that browned butter, add brown sugar, granulated sugar, and pumpkin purée. Whisk it until smooth and glossy. Add the egg and vanilla and keep whisking until it’s light and shiny.

You want it silky—like a fall dessert soup you almost want to drink (but don’t).

3. Dry Meets Wet

In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. No lumps.

Dump the dry into the wet and fold gently with a spatula or wooden spoon. No overmixing—we’re not making bread here. Just combine until it looks like cookie dough.

“Most people mess this up: they overmix and then ask why the cookies are tough. Easy does it.”

4. Shape and Sugar-Coat

Scoop out 1.5-tablespoon portions (medium cookie scoop, if you’ve got it), roll them into balls, and then into your cinnamon-sugar mixture. Make sure they’re fully coated—like cinnamon armor.

Place them on a parchment-lined baking sheet about 2 inches apart.

“Don’t overcrowd your pan—it’ll steam, not sear. Give those cookies room to spread and crisp on the edges.”

5. Bake and Rest

Pop them into a preheated 350°F (175°C) oven. Bake for 10–12 minutes. The edges should be set, but the centers still look soft. That’s your sweet spot.

Freshly baked pumpkin snickerdoodle cookies on parchment-lined baking tray.

Pull the tray and let them rest 5 minutes on the pan before transferring. That carryover heat finishes the bake. Trust the process.

“Let them rest. That juice? That’s gold.”

Expert Tips for Chewy Texture

Brown butter like a boss – deeply golden, nutty-smelling
Use fresh brown sugar – moisture is your best friend here
Pumpkin adds water – don’t add more purée than listed
Avoid over-flouring – spoon into the cup, level with a knife
Pull cookies early – soft centers set as they cool

Why You’ll Love These Cookies

Benefit	Why It Matters
Chewy Texture	Thanks to brown butter and just the right moisture balance—no cakey cookies here.
No Chill Time	Dough goes straight from bowl to oven—ready in under 30 minutes.
Pumpkin Spice Flavor	Cozy, spiced warmth in every bite—perfect for fall cravings.
Made with Brown Butter	Adds rich, nutty depth you just can’t fake.
Easy, Foolproof Steps	Clear instructions with pro tips built in—hard to mess up.
Freezer-Friendly Dough	Make ahead, bake when ready. Convenience meets craveability.

Recipe FAQs

Q: Can I freeze the dough?

Yes! Scoop and sugar-coat the dough balls. Freeze on a tray, then store in a zip-top bag. Bake from frozen—just add a minute or two to the bake time.

Q: Can I use gluten-free flour?

You bet. A 1:1 gluten-free flour blend works fine. Expect slightly puffier cookies.

Q: How should I store the cookies?

Room temp in an airtight container, 3–4 days. Or freeze baked cookies—reheat at 300°F for 5 mins to refresh.

If you loved these Chewy Pumpkin Snickerdoodle Cookies, here are more pumpkin-packed (and fall-friendly) treats to try next:

Chocolate Chip Pumpkin Bread – Moist, rich, and packed with melty chips—this one’s a cozy morning favorite.
Healthy Pumpkin Oatmeal Bars – Great for snacking or lunchbox treats. All the pumpkin flavor, minus the guilt.
Gluten-Free Pumpkin Squares – A chewy, cinnamony treat for your gluten-free crew.
Pumpkin Bread Recipe – If you’re after a classic, no-fuss loaf, this one delivers every time.
Perfect Pumpkin Crunch Cake Recipe – Crunchy topping, soft layers—your new holiday showstopper.
Neapolitan Cake Recipe – Not pumpkin, but a fun, colorful bake when you want a twist of flavors in one slice.

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Conclusion

Chewy. Spiced. No chill required. These Pumpkin Snickerdoodle Cookies are what cozy afternoons were made for. Whether you’re baking for the fall crowd or just want something warm to pair with your coffee, they hit every note.

Try them today—and don’t forget: brown that butter.

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Chewy Pumpkin Snickerdoodle Cookies with Brown Butter & No Chill Time

Introductory Description

Table of Contents

Ingredient List

Step-by-Step Instructions