Soft Chewy Pumpkin Snickerdoodle Cookies

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Why I love these pumpkin snickerdoodles

1. Soft & Chewy: Like a traditional snickerdoodle, these cookies stay soft and chewy while offering a gentle pumpkin flavor.
2. Lightly spiced: The spice blend is balanced so the pumpkin shines without being overpowering.
3. Easy to make: Simple ingredients and straightforward steps mean minimal dishes and no dough chilling required.

Ingredient notes

Jump to the recipe card below for ingredient amounts and the condensed instructions.

• Canned pumpkin puree: Use plain canned pumpkin puree (not pumpkin pie filling). It adds moisture, structure and that classic orange color.
• Pumpkin pie spice: Ready-made pumpkin pie spice is convenient and perfect for fall baking.
• Egg yolk only: Using the yolk (not the white) keeps the dough from becoming too wet so the cookies stay chewy rather than cakey.

Step 1: Blot excess water from the pumpkin

Place ½ cup canned pumpkin puree on three layers of paper towels. Gently blot the surface to remove excess liquid until the pumpkin measures about ¼ cup and has a thicker, almost play-dough-like texture.

Tip: Don’t try to squeeze the pumpkin through the paper towel; blotting works best and avoids tearing the towels.

Step 2: Make the dough

1. Cream ½ cup (1 stick) softened unsalted butter with ½ cup light brown sugar and ½ cup granulated sugar with an electric mixer for 1–2 minutes until light and fluffy.
2. Add the blotted ¼ cup pumpkin puree, 1 egg yolk, and 2 teaspoons vanilla extract; mix until combined.
3. Stir in ½ teaspoon baking soda, ½ teaspoon cinnamon, ½ teaspoon pumpkin pie spice, ½ teaspoon salt, and ½ teaspoon cream of tartar (optional). Add 1½ cups all-purpose flour and mix just until incorporated.

Step 3: Roll in cinnamon sugar and flatten

1. In a small bowl, combine 3 tablespoons granulated sugar and 1 tablespoon cinnamon for the rolling coating.
2. Scoop the dough into ¼-cup portions, roll into balls, and coat each in the cinnamon-sugar.
3. Place the coated dough balls on a light-colored metal baking sheet lined with parchment paper. Flatten each ball into a ½” disc so the cookies spread rather than puff.

Step 4: Bake

Bake at 350°F (175°C) for 11–13 minutes. Avoid overbaking; the cookies will continue to firm up on the hot pan after you remove them. If you like, sprinkle extra cinnamon sugar on top right after baking.

Tip: If a cookie puffs up, immediately tap the pan on the counter a few times to help it settle. You can also flatten the dough more for the next batch to encourage spreading.

Tips & variations

• Blot the pumpkin: Removing excess moisture is essential for a chewy cookie. If the pumpkin is too wet the cookies will be cakey and may not bake through.
• Cream of tartar: Adds tang and chewiness, but it’s optional and the cookies still turn out great without it.
• Adjust spice: For a stronger pumpkin spice flavor, increase the pumpkin pie spice to 1 teaspoon.
• Add-ins: White chocolate or butterscotch chips pair beautifully with these cookies for added decadence.
• Gluten-free or vegan: Use a 1:1 gluten-free flour and vegan butter to adapt this recipe; results will vary slightly but should be delicious.

Storing & freezing

Storing: These cookies are best within three days but will keep in an airtight container for up to 4–5 days.

Freezing: Freeze in an airtight container for 1–2 months. For best freshness, individually wrap cookies in plastic wrap before placing them in the container.