Ready for the ultimate fall cookie? Imagine the cozy warmth of brown butter, the earthy richness of real pumpkin, and the sweet-spicy swirl of cinnamon sugar all wrapped up in a soft, chewy snickerdoodle cookie.
That’s precisely what you’re getting in this incredible Pumpkin Snickerdoodle Cookies Recipe, and trust me, it’s the kind of treat that screams autumn comfort.
Whether you’re planning your next cozy bake, hosting a fall party, or just craving something soft and sweet with your afternoon coffee, these cookies are for you.
Let’s break down everything you need to know from ingredients and step-by-step instructions to pro tips, flavor variations, and storage tricks.
🍪 Why You’ll Love Pumpkin Snickerdoodle Cookies
Let’s talk fall comfort in cookie form.
Pumpkin snickerdoodle cookies are the kind of cozy, chewy, and spiced treats that instantly make you feel like you’re wrapped in a warm blanket with your favorite sweater on.
They combine the best of three worlds: the earthy richness of pumpkin, the buttery sweetness of classic snickerdoodles, and the nutty depth of browned butter. It’s like if fall had a flavor, it would taste like these cookies.
What sets these cookies apart?
- They’re chewy, not cakey: Thanks to using only an egg yolk and straining the pumpkin puree, you get that perfect dense and soft texture.
- Real pumpkin, not just spice: Many fall recipes go heavy on “pumpkin spice” without including actual pumpkin. These cookies deliver the real deal.
- One-bowl simplicity: No mixer required. Everything comes together with a spatula and a little love.
- Brown butter magic: This small extra step transforms the flavor, adding a warm, nutty base that elevates the entire cookie.
- Snickerdoodle nostalgia with a twist: The cinnamon-sugar coating transports you back to childhood, while the pumpkin adds a seasonal upgrade.
So if you’re the type of person who lives for apple picking, oversized scarves, and anything spiced, this recipe is going to be your new fall favorite. And even if you’re not, one bite of these and you’ll be converted.
📝 Ingredients You’ll Need
Before we dive into baking, gather these pantry staples. Each ingredient plays a specific role in flavor, texture, and cookie chemistry.
| Ingredient | Amount | Purpose |
|---|---|---|
| Unsalted butter | ½ cup (browned) | Adds rich, nutty flavor and warmth |
| Brown sugar | ½ cup | Keeps cookies chewy and moist thanks to its molasses content |
| White sugar | ¼ cup | Gives crispy edges and balances sweetness |
| Egg yolk | 1 | Adds richness and helps maintain density instead of fluffiness |
| Pumpkin puree | ¼ cup (strained from ⅓ cup) | Provides real pumpkin flavor and moisture (without making cookies cakey) |
| Vanilla extract | 1 tsp | Enhances all other flavors, especially the pumpkin and spices |
| Ground cinnamon | 1½ tsp (plus more for coating) | Brings that familiar snickerdoodle and fall spice warmth |
| Nutmeg | ¼ tsp | Adds depth and a subtle peppery note to complement the cinnamon |
| All-purpose flour | 1¼ cups | Forms the structure of the cookie |
| Baking soda | ½ tsp | Helps cookies rise slightly and spread properly |
| Cream of tartar | ¼ tsp | Gives that signature snickerdoodle tang and helps activate the baking soda |
| Salt | ¼ tsp | Balances out the sweetness and enhances flavor |
✅ Note: For the pumpkin puree, Libby’s brand is highly recommended for consistent texture and flavor.
👩🍳 Step-by-Step: How to Make Pumpkin Snickerdoodle Cookies
These cookies come together in one bowl and are packed with bold fall flavors. Follow these simple steps, and you’ll have the coziest, chewiest pumpkin snickerdoodles ready in no time.
🧈 Step 1: Brown the Butter
First things first, brown your butter. If you’ve never done it before, it’s a total game-changer.
Place ½ cup unsalted butter in a saucepan over medium heat. Let it melt slowly. Once it starts bubbling and foaming, stay close. In a few minutes, you’ll see golden brown bits form at the bottom, and it’ll smell nutty, almost like toasted hazelnuts.
That’s your cue. Remove it from the heat and let it cool slightly.
Why this matters: Browned butter adds a deep, warm flavor. It’s richer than just melted butter and makes the cookie taste like fall in a bite.
🍬 Step 2: Mix the Sugars and Brown Butter
Grab a large mixing bowl. Pour your slightly cooled browned butter into the bowl, and then add:
- ½ cup brown sugar
- ¼ cup white sugar
Stir them together until everything looks smooth and glossy.
The combo of sugars is crucial:
- Brown sugar keeps the cookies soft and moist (thanks to molasses).
- White sugar adds just a touch of crunch on the outer edges.
Texture tip: If your brown sugar is clumpy, press it gently with your spatula to break it up. You want a smooth blend.
🥚 Step 3: Add the Egg Yolk (Not the Whole Egg!)
Now it’s time for eggs, but just the yolk.
Why only the yolk? Because egg whites puff things up. And while that’s great for cakes, we want our cookies to be dense and chewy, not airy and cake-like.
To separate the yolk, crack your egg and pass the yolk back and forth between the shell halves, letting the white fall into a separate bowl. Once you’ve got just the yolk, add it to your sugar-butter mixture.
Mix gently until fully incorporated.
Think of the yolk like a secret weapon it gives richness without fluff.
🎃 Step 4: Prep and Dry the Pumpkin Puree
Here’s where we go beyond just “pumpkin spice” flavor and use real pumpkin puree.
Scoop out ⅓ cup of canned pumpkin (Libby’s is highly recommended for best texture). However, before adding it to the dough, we need to remove some of the moisture.
Wrap the pumpkin in paper towels or cheesecloth and gently press out the water. You’ll notice a lot of liquid coming out. Stop once the volume reduces to about ¼ cup.
Moisture makes cookies cakey. This step keeps them soft and chewy.
And don’t worry, you’re not squeezing it dry, just pressing gently to reduce water.
🍂 Step 5: Add Pumpkin and Vanilla
Once your pumpkin is dry and concentrated, add it to the bowl. Now’s also the time to pour in:
- 1 tsp vanilla extract
Mix all the ingredients until they are creamy and fully combined. The dough will start to take on a beautiful, rich orange color, like autumn in cookie form.
Fun fact: Vanilla is the “salt” of the dessert world, it brings out every other flavor. Never skip it!
🌶️ Step 6: Spice Things Up
It’s time for the fall flavor bomb.
Add in your spices directly to the wet mixture or whisk them into the flour (your choice). Use:
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Cinnamon brings the cozy, familiar warmth, while nutmeg adds a subtle peppery twist. It’s like cinnamon’s more adventurous sibling.
Optional: Want to elevate the spice profile? Add a pinch of cardamom, allspice, or even clove.
Mix until you smell the scent of fall in your kitchen.
🥣 Step 7: Fold in the Dry Ingredients
Now we bring in the structure.
Start by adding half of your flour (about ⅝ cup) to the bowl. Sprinkle in your leavening agents:
- ½ tsp baking soda
- ¼ tsp cream of tartar
Then add the remaining ⅝ cup of flour and ¼ tsp of salt on top.
Use your spatula to gently fold everything. Don’t overmix, just enough to combine.
⚠️ Overmixing = tough cookies. Be gentle.
You’ll end up with a soft, slightly sticky dough that holds together nicely.
🍥 Step 8: Roll in Cinnamon Sugar
Let’s turn these into true snickerdoodles!
In a small bowl, mix together:
- ½ cup white sugar
- 1 tbsp cinnamon (yes, a lot goes bold!)
Use a medium (2 oz) cookie scoop to portion your dough. Then, roll each cookie into a smooth ball and coat generously with the cinnamon-sugar mixture.
Make sure every inch is covered. The more cinnamon sugar, the better.
Want to get fancy? Try adding a pinch of black pepper or clove to your cinnamon sugar for a complex flavor twist.
🔄 Step 9: Shape and Bake
Line a baking sheet with parchment paper and place your sugar-coated dough balls a few inches apart. These cookies will spread slightly but hold their shape well.
Bake at 350°F (175°C) for 11-13 minutes. You want the edges to look set, but the centers should still look a little underdone; that’s how you get the chewy center.
Optional but awesome: Right when they come out of the oven, use a round cookie cutter to nudge the edges into perfect circles.
🍪 Trick: Cookies continue to bake on the tray. Don’t overbake!
🌬️ Step 10: Cool and Enjoy
Let the cookies cool on the baking tray for about 5 minutes. Then transfer them to a wire rack to cool completely.
Or eat one warm. We won’t tell.
What to expect: The outside is slightly crisp. The inside? Soft, dense, chewy, buttery. Fall in a cookie.
🎯 Tips for the Best Pumpkin Snickerdoodles
Want to ensure your cookies are always soft, chewy, perfectly spiced, and picture-perfect? Here are all the practical, no-fluff tips that will guarantee your pumpkin snickerdoodles come out just right:
1. Don’t Skip the Brown Butter
Browning your butter might sound like an extra step, but it’s the flavor secret weapon here. That toasty, nutty aroma brings warmth and complexity that plain melted butter simply can’t. Once you try it, you’ll never go back.
🔥 Pro Tip: Let the browned butter cool slightly before mixing with sugar to avoid melting everything into a greasy mess.
2. Use Only the Egg Yolk
We say goodbye to the egg white in this recipe, and for a good reason. Egg whites add lift, making cookies puffier and cakier. That’s great for cakes, not cookies. The yolk, on the other hand, brings richness and helps lock in that soft, dense texture we love.
3. Squeeze Out the Pumpkin Moisture
Here’s one step that separates average pumpkin cookies from phenomenal ones. Canned pumpkin holds a lot of water, and if you don’t remove some of that moisture, your cookies will turn out cakey. No thanks!
Wrap your pumpkin in paper towels or cheesecloth, and gently press until you’ve reduced it from ⅓ cup to about ¼ cup.
🎃 It makes all the difference in chewiness and consistency.
4. Use the Right Spices—And Don’t Be Shy
Cinnamon is the MVP here, but a little nutmeg adds that unexpected peppery zing. You can even go wild with add-ins like cardamom or allspice for deeper fall vibes.
🍂 Think of cinnamon as the cozy sweater and nutmeg as the spicy scarf.
5. Measure Flour Carefully
Too much flour = dry, dense cookies. The best way to measure flour? Spoon it into your measuring cup and level it with a knife. Don’t scoop straight from the bag.
6. Don’t Overmix the Dough
After adding the dry ingredients, gently fold everything together. Overmixing activates the gluten in the flour, which can result in tough cookies. Stir just until everything is combined, and then stop.
👩🍳 Soft hands = soft cookies.
🧁 Flavor Variations to Try
Want to customize your pumpkin snickerdoodles or give them a twist for special occasions? Here are some easy ways to remix the recipe with fun flavor combinations.
| Variation | How to Do It |
|---|---|
| Chocolate Chip Pumpkin | Fold ½ cup mini chocolate chips into the dough before baking |
| Pumpkin Spice Explosion | Drizzle cooled cookies with maple glaze made of powdered sugar + maple syrup. |
| Salted Caramel Crunch | Mix in caramel bits and top with flaky sea salt before baking |
| Maple Glazed Pumpkin | Swap flour with 1:1 gluten-free baking blend (like Bob’s Red Mill or Cup4Cup) |
| Nutty Pumpkin Delight | Fold in ⅓ cup chopped pecans or walnuts |
| Espresso Infused | Add 1 tsp instant espresso powder for a coffeehouse-style twist |
| White Chocolate Swirl | Fold in ½ cup chopped white chocolate or chips |
| Pumpkin Molasses | Replace 1 tbsp of sugar with molasses for a deeper flavor |
| Vegan Version | Use vegan butter and replace egg yolk with 1 tbsp plant-based yogurt |
| Gluten-Free Option | Swap flour with 1:1 gluten-free baking blend (like Bob’s Red Mill or Cup4Cup) |
🎉 Final Thoughts: Your New Favorite Fall Cookie
These Pumpkin Snickerdoodle Cookies might just become your go-to treat this season. They’re cozy, flavorful, easy to make, and completely addictive.
Whether you’re a seasoned baker or just starting your fall baking journey, these cookies will absolutely wow anyone who takes a bite.
So grab that can of pumpkin, brown that butter, and let the sweet cinnamon scent take over your kitchen. You deserve it.
🔁 You Might Also Love:
Looking for more pumpkin-packed treats to make your fall magical? Here are three easy and crowd-pleasing favorites to add to your baking list:
🎃 No-Bake & Easy Pumpkin Protein Balls Recipe for Fall
Perfect for quick snacks, lunchboxes, or pre-workout bites. These protein-packed balls are plant-based, gluten-free, and bursting with pumpkin spice flavor, no oven required.
🧁 The Best Pumpkin Cupcakes Recipe for Fall Parties
Soft, fluffy, and crowned with a dreamy cream cheese frosting. These cupcakes are party-perfect and pair beautifully with a cup of chai or hot apple cider.
🍪 Easy 20-Min Pumpkin Sugar Cookies for Fall Moms
In a rush? These cookies come together in just 20 minutes and deliver all the sweet-spiced joy of pumpkin season. Kid-friendly, freezer-friendly, and totally irresistible.
Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.
