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Soft & Chewy Pumpkin Snickerdoodles

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Comments 11
Updated:September 26, 2022
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These soft & chewy pumpkin snickerdoodles have that iconic taste and texture of regular snickerdoodles but with a Fall twist! Using real pumpkin & pumpkin pie spice, these cookies are about to become your new favorite cookie!

chewy pumpkin snickerdoodles
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Why I LOVE these pumpkin snickerdoodles

  1. Soft & Chewy: Just like a traditional snickerdoodle, these pumpkin snickerdoodles have that iconic chewy texture but filled with that cozy pumpkin flavor! Seriously the best fall cookie.
  2. Lightly spiced: I’m not a huge fan of heavily spiced pumpkin treats so I made sure to develop this recipe with the perfect balance of cinnamon & pumpkin spice flavor!
  3. Simple to make! I used basic ingredient methods & ratios so that you don’t have to dirty too many dishes & measuring cups! Plus, no dough chilling required!
soft & chewy texture of pumpkin snickerdoodles

Ingredient Notes

Jump down to the full recipe card for the recipe amounts and condensed recipe instructions.

  • Canned pumpkin puree: Note that this recipe uses canned pure pumpkin puree, not premade pumpkin pie filling! I recommend Libby’s brand (as some brands are more watery). Adding this real pumpkin to the cookie gives it that iconic orange color & lots of moisture!
  • Pumpkin pie spice: While there are recipes online to make your own, I find it much easier to just grab a bottle of pumpkin spice. It lasts forever & is perfect to keep on hand for Fall baking!
  • Egg yolk: To avoid the mixture from being too wet (and therefore resulting in soggy & puffy cookies), we’re using just the yolk of the egg. Save the egg white and toss into your morning omelet!
stack of pumpkin snickerdoodles

How to make pumpkin snickerdoodle cookies:

Jump down to the full recipe card for the recipe amounts and condensed recipe instructions.

Step 1: Blot water out of pumpkin

Layer 3 sheets of paper towels and place pumpkin puree (½ cup) in the center. Blot out the excess water until it reduces down to ¼ cup; it will resemble more of a playdoh texture.

Tip: Don’t try to “squeeze” this through the paper towel, as it will rip and go everywhere. Simply blotting is enough!

blotting water out of pumpkin puree with paper towel
blotting water out of pumpkin puree with paper towel

Step 2: Make Dough

  1. In a large bowl, use an electric mixer on medium-high speed to cream softened unsalted butter (½ cup, 1 stick), light brown sugar (½ cup), and granulated sugar (½ cup) for 1-2 minutes.
  2. Add in blotted pumpkin puree (¼ cup), egg yolk, and vanilla extract (2 teaspoons), then mix until just combined.
  3. Mix in baking soda (½ teaspoon), cinnamon (½ teaspoon), pumpkin pie spice (½ teaspoon), salt (½ teaspoon), and cream of tartar (optional, ½ teaspoon). Add in all-purpose flour (1 ½ cup) and mix just until all the flour disappears into the dough.
pumpkin snickerdoodle dough in bowl

Step 3: Roll in Cinnamon Sugar & Flatten

  1. In a small bowl, make cinnamon-sugar coating by mixing together the 3 tablespoons granulated sugar and 1 tablepsoon cinnamon. Set aside.
  2. Scoop dough into 1/4 cup (4 tablespoons) sized scoops (I use this stainless steel cookie scoop!), roll into balls, then coat in the cinnamon sugar mixture.
  3. Place on a light metal pan lined with parchment paper (the light metal will help them spread; dark metal pans will likely result in a puffier cookie).Flatten each dough ball into a 1/2″ thick disc; this will also help them spread instead of be puffy.
roll pumpkin snickerdoodle balls in cinnamon sugar
flattening top of pumpkin snickerdoodle

Step 4: Bake

Bake at 350°F for 11-13 minutes. Do not overbake. The cookies will continue to bake on the hot pan, allowing them to firm up without overbaking. If desired, sprinkle some of the extra cinnamon sugar over the baked pumpkin spice snickerdoodles!

Tip: If your cookies puff up a bit, immediately tap the pan on the counter a few times to help them deflate. You want to do this immediately after removing from the oven. You can also flatten the tops of the dough balls even more for the next pan to help them spread.

soft & chewy pumpkin snickerdoodles

Tips & Variations

  • Don’t skip blotting the pumpkin! Removing the extra water in the canned pumpkin is essential to a chewy cookie. If you don’t do it, your cookies will be puffy, cakey, and may not bake in the center.
  • Cream of tartar: this gives them a chewy texture & tangy flavor but if you don’t have it, you can totally leave it out!
  • Pumpkin spice: If you like a stronger pumpkin flavor, you can add up to 1 teaspoon of pumpkin spice!
  • Add baking chips: Add white chocolate or butterscotch chips to make these even more decadent!
  • Gluten-free or vegan: This recipe should work just fine using gluten-free all-purpose 1-to-1 flour or vegan butter! If you try it, be sure to leave me a comment letting me know how they turned out!
stack of pumpkin snickerdoodles

Storing & Freezing:

Storing: These have the best texture when enjoyed within 3 days but they can be in an airtight container for up to 4-5 days.

Freezing: Freeze in an airtight container for 1-2 months. For ultimate freshness, wrap each cookie in plastic wrap then place in an airtight container.

More Cozy Fall Recipes

  • Soft & Chewy Snickerdoodles
  • Copycat Starbucks Pumpkin Bread
  • Quick 1 Hour Cinnamon Rolls

Did you make this recipe? If so, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Soft & Chewy Pumpkin Snickerdoodles

These soft & chewy pumpkin snickerdoodles have that iconic taste and texture of regular snickerdoodles but with a Fall twist! Using real pumpkin & pumpkin spice seasoning, these cookies are about to become your new favorite cookie!

Author: Melissa Rose
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 25 minutes
Course: Dessert
Category: Cookie
Keyword: chewy snickerdoodles, pumpkin snickerdoodles
Servings: 8 large cookies
chewy pumpkin snickerdoodles
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4.84 from 12 votes
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Ingredients

  • ½ cup unsalted butter (1 stick) softened
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • ½ cup canned pumpkin puree *blotted down to 1/4 cup
  • 1 egg yolk (no white!) we're only using the yolk, not the white
  • 2 teaspoons vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar optional, will give them a more tangy flavor but not necessary for a dang good cookie!
  • 1 ½ cups all-purpose flour

Cinnamon Sugar for Rolling

  • 3 tablespoons granulated sugar
  • 1 teaspoon cinnamon

Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Instructions

  1. Preheat oven to 350°F.

  2. Layer 3 sheets of paper towels and place pumpkin puree (½ cup) in the center. Blot out the excess water until it reduces down to ¼ cup; it will resemble more of a playdoh texture.

  3. In a large bowl, use an electric mixer on medium-high speed to cream softened unsalted butter (½ cup, 1 stick), light brown sugar (½ cup), and granulated sugar (½ cup) for 1-2 minutes.

  4. Add in blotted pumpkin puree (¼ cup), egg yolk, and vanilla extract (2 teaspoons), then mix until just combined.

  5. Mix in baking soda (½ teaspoon), cinnamon (½ teaspoon), pumpkin pie spice (1/2 teaspoon), salt (½ teaspoon), and cream of tartar (optional, ½ teaspoon). Add in all-purpose flour (1 ½ cup) and mix just until all the flour disappears into the dough.

  6. In a small bowl, make cinnamon-sugar coating by mixing together the 3 tablespoons granulated sugar and 1 tablepsoon cinnamon. Set aside.

  7. Scoop dough into ¼ cup (4 tablespoons) sized scoops (I use this stainless steel cookie scoop!), roll into balls, then coat in the cinnamon sugar mixture.

  8. Place on a light metal pan lined with parchment paper (the light metal will help them spread; dark metal pans will likely result in a puffier cookie).

    Flatten each dough ball into a ½" thick disc; this will also help them spread instead of be puffy.

  9. Bake at 350°F for 11-13 minutes. Do not overbake. The cookies will continue to bake on the hot pan, allowing them to firm up without overbaking.

    *If your cookies puff up a bit, immediately tap the pan on the counter a few times to help them deflate. You want to do this immediately after removing from the oven. You can also flatten the tops of the dough balls even more for the next pan to help them spread.

  10. Allow to cool, then enjoy!

Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Recipe Notes

Cream of Tartar: this gives them a chewy texture & tangy flavor but if you don’t have it, you can totally leave it out!

Storing: These have the best texture when enjoyed within 3 days but they can be in an airtight container for up to 4-5 days.

Freezing: Freeze in an airtight container for 1-2 months. For ultimate freshness, wrap each cookie in plastic wrap then place in an airtight container.

Nutrition is auto-calculated and just an estimate.

Recipe Video

Nutrition

Calories: 321kcal
Fat: 12g
Saturated fat: 8g
Trans fat: 0.5g
Polyunsaturated fat: 1g
Monounsaturated fat: 3g
Cholesterol: 55mg
Sodium: 222mg
Potassium: 115mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 31g
Protein: 3g
Vitamin A: 2771%
Vitamin C: 1%
Calcium: 29%
Iron: 2%
Did you make this?
Tag me on Instagram @designeatrepeat or leave a comment below to let me know how it turned out! I love seeing what you’ve made.
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Reader Interactions

11 Comments

  1. Liana says

    03/01/2023 at 10:35 pm

    4 stars
    Snickerdoodles aren’t one of my favorite cookies, but this recipe was delicous. I think I baked one pan for two minutes or so too long, but it just made them crunchier and the taste was still great.

    Reply
  2. Elizabeth says

    12/17/2022 at 7:35 pm

    5 stars
    These are my new favorite cookie! As a snickerdoodle lover I didn’t think they could get much better, but I was so wrong. They are so soft and chewy

    Reply
    • Melissa says

      01/08/2023 at 3:49 pm

      Yay, I’m so glad you enjoyed this recipe, Elizabeth! Thank you so much for leaving a review!

      Reply
  3. Jenna says

    10/27/2022 at 9:48 pm

    5 stars
    This recipe was a big hit my family loves it ! One question how would I double this I’m new to baking would I just add each ingredient twice?

    Reply
    • Melissa says

      10/28/2022 at 10:02 am

      Hi Jenna! So glad you loved them! Yes, to double you can just 2x the ingredients. Still only use 2 yolks (no whites) when doubling :)

      Reply
  4. ash says

    10/01/2022 at 12:46 pm

    4 stars
    super good cookies! they were easy to make and easy to clean up. only down side is i couldn’t taste the pumpkin at all!

    Reply
    • Melissa says

      10/01/2022 at 1:06 pm

      Hey Ash! So glad you liked them! Did you use the pumpkin pie spice? If so, feel free to double it next time for a stronger flavor!

      Reply
  5. Marissa says

    09/28/2022 at 6:15 pm

    5 stars
    I made 2 batches one with white chocolate chips and one just like the recipe and they are delicious both ways!

    Reply
    • Melissa says

      10/04/2022 at 3:19 pm

      Thanks for leaving a review, Marissa! I’m glad you loved them! I am going to have to try adding white chocolate chips next time I make them, that sounds like a yummy addition! :)

      Reply
  6. Ljfall says

    09/25/2022 at 9:19 pm

    These taste like Autumn at its very best! They are soft and savory with a hint of pumpkin and cinnamon. Could be my new favorite Fall treat! Amazing!

    Reply
    • Melissa says

      09/25/2022 at 9:27 pm

      I am so glad that you enjoyed this recipe! Thank you for taking the time to leave a comment!

      Reply

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Melissa is a graphic designer & craft stylist living in the Midwest, specializing in easy food and paper crafts for holidays, parties, and everyday.
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