Pumpkin season never really ends at my house, and these Chewy Pumpkin Snickerdoodle Cookies are one of the reasons why. They’re everything you love about a classic snickerdoodle, but with a cozy fall twist — real pumpkin, warm cinnamon sugar, and just the right blend of ginger, nutmeg, and cloves. The result is a soft, chewy cookie with crinkly tops and that irresistible pumpkin‑spice aroma that fills your whole kitchen.
Even better, this recipe comes together quickly with simple pantry ingredients and no mixer required. Whisk, chill, roll, and bake — that’s it. The dough can even be made the night before, making these the perfect cookies for fall movie nights, family gatherings, or football weekends. If you love pumpkin, these will become a year‑round favorite.
Why You’ll Love This Pumpkin Snickerdoodle Cookies Recipe
- Chewy, not cakey thanks to removing excess moisture from the pumpkin
- No mixer needed, just two bowls and a whisk
- Perfectly spiced with cinnamon, ginger, nutmeg, and cloves
- Make‑ahead friendly — chill up to 48 hours
- Crowd‑pleasing for fall parties, cozy nights in, or gifting
Helpful Tips for the BEST Pumpkin Snickerdoodle Cookies:
- Use canned pumpkin, not pumpkin pie filling. Pumpkin pie filling contains sugar and spices that will change the texture.
- Remove moisture from the pumpkin. This is the key to chewy cookies. Press the pumpkin between paper towels until most of the liquid is absorbed.
- Chill the dough. A minimum of 30 minutes is great, but up to 48 hours gives the chewiest texture.
- Bake one sheet at a time. This ensures even baking and consistent crinkles.
- Don’t worry if they look puffy. They deflate and crinkle as they cool — that’s when the magic happens.
Ingredients:
- 2-1/2 cups AP flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1-1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1 cup butter melted and cooled
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin (NOT pumpkin pie filling)
- 1 egg yolk
- 2 tsp vanilla extract
- Topping:Â 1/3 cup sugar mixed with 1 tsp ground cinnamon
 Instructions:
- Place the 1/2 cup canned pumpkin in between a few layers of paper towels and gently squeeze to remove as much of the liquid as you can. Repeat, then set aside.
- In a mixing bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, ginger, nutmeg and cloves until well combined. Â
- In a separate bowl, whisk together the melted butter, brown sugar, granulated sugar, pumpkin, egg yolk and vanilla until all combined.
- Add the dry ingredients to the pumpkin mixture and stir until ingredients are well combined.
- Cover cookie dough with plastic wrap and place in the refrigerator to chill for at least 30 minutes, but up to 48 hours.
- When ready to bake, preheat oven to 350 and line two cookie sheets with parchment paper.
- In a small bowl whisk together the sugar and cinnamon for the topping.
- Remove the dough from the refrigerator and scoop with a 2 Tbsp cookie scoop in to balls.
- Roll each ball generously in the cinnamon sugar topping mixture and place on the prepared baking sheets at least 2 inches apart.
- Bake at 350 for 11-12 minutes then remove from the oven, and let the cookies cool on the baking sheets until completely cooled before serving.
Soft & Chewy Pumpkin Snickerdoodle Cookies
EQUIPMENT (Amazon Associate Links)
Ingredients
- 2-1/2 cups AP flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1-1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1 cup butter melted and cooled
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin NOT pumpkin pie filling
- 1 egg yolk
- 2 tsp vanilla extract
Topping
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Place the 1/2 cup canned pumpkin in between a few layers of paper towels and gently squeeze to remove as much of the liquid as you can. Repeat, then set aside.
- In a mixing bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, ginger, nutmeg and cloves until well combined.
- In a separate bowl, whisk together the melted butter, brown sugar, granulated sugar, pumpkin, egg yolk and vanilla until all combined.
- Add the dry ingredients to the pumpkin mixture and stir until ingredients are well combined.
- Cover cookie dough with plastic wrap and place in the refrigerator to chill for at least 30 minutes, but up to 48 hours.
- When ready to bake, preheat oven to 350 and line two cookie sheets with parchment paper.
- In a small bowl whisk together the sugar and cinnamon for the topping.
- Remove the dough from the refrigerator and scoop with a 2 Tbsp cookie scoop in to balls.
- Roll each ball generously in the cinnamon sugar topping mixture and place on the prepared baking sheets at least 2 inches apart.
- Bake at 350 for 11-12 minutes then remove from the oven, and let the cookies cool on the baking sheets until completely cooled before serving.
Notes
- Use canned pumpkin, not pumpkin pie filling. Pumpkin pie filling contains sugar and spices that will change the texture.
- Remove moisture from the pumpkin. This is the key to chewy cookies. Press the pumpkin between paper towels until most of the liquid is absorbed.
- Chill the dough. A minimum of 30 minutes is great, but up to 48 hours gives the chewiest texture.
- Bake one sheet at a time. This ensures even baking and consistent crinkles.
- Don’t worry if they look puffy. They deflate and crinkle as they cool — that’s when the magic happens.
Pumpkin Snickerdoodle Cookies FAQ’s:
Why do I need to remove moisture from the pumpkin?
Pumpkin adds great flavor but also a lot of water. Removing excess moisture keeps the cookies chewy instead of cakey.
Can I make the dough ahead of time?
Yes! Chill the dough for at least 30 minutes and up to 48 hours. Longer chilling = chewier cookies.
Can I freeze the dough?
Absolutely. Scoop into balls, freeze on a tray, then store in a freezer bag. Roll in cinnamon sugar just before baking.
Why did my cookies not spread?
Too much moisture removed or over‑measuring flour can prevent spreading. Lightly spoon and level your flour for accuracy.
Can I double the recipe?
Yes, this recipe doubles beautifully — just keep the dough chilled between batches.
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