If fall had a signature cookie, it would be these Chewy Pumpkin Snickerdoodle Cookies. They’re everything you love about a snickerdoodle — soft, chewy, cinnamon-sugar-coated — but with a delightful autumn upgrade: real pumpkin puree and warm spices like nutmeg and cloves. The result is a cookie that tastes like your favorite pumpkin pie and classic cookie had a baby.

Whether you're baking for a cozy night in, a holiday cookie exchange, or just want your kitchen to smell like fall, these pumpkin snickerdoodles are easy to make and impossible to resist.

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📝 Ingredients (Makes about 24 cookies)

For the Cookie Dough:

• ½ cup unsalted butter, softened
• ¼ cup canned pumpkin puree
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon cream of tartar
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves

For the Cinnamon Sugar Coating:

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

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👩‍🍳 Instructions

1. Make the Dough

In a large bowl, cream together the softened butter, pumpkin puree, granulated sugar, and brown sugar until smooth and fluffy (about 2–3 minutes).

Add the egg yolk and vanilla extract. Mix until combined.

In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and cloves.

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Cover and refrigerate for at least 1 hour (or up to overnight) to firm up the dough.

2. Preheat and Prep

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a small bowl, mix together the cinnamon sugar coating.

3. Shape and Roll

Scoop tablespoon-sized portions of dough, roll them into balls, and coat each one in the cinnamon sugar mixture. Place them 2 inches apart on the prepared baking sheets.

4. Bake

Bake for 9–11 minutes, or until the edges are set and the centers look slightly underbaked. Do not overbake — this keeps them soft and chewy.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

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🍽️ Nutrition Estimate (Per cookie)

• Calories: 125
• Fat: 5g
• Carbohydrates: 19g
• Sugar: 12g
• Protein: 1g
• Fiber: <1g

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💡 Tips & Tricks

• Chill the dough: This prevents spreading and gives the cookies a thick, chewy center.
• Use just the egg yolk: Helps create a rich, chewy texture without adding too much moisture.
• Don’t overbake: These cookies continue cooking as they cool on the sheet.
• For extra flavor: Add a pinch of allspice or a dash of maple extract.
• Storage: Keep in an airtight container at room temperature for up to 5 days. Freeze for up to 2 months.

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✨ My Personal Touch

I fell in love with these cookies the first time I made them on a rainy October day. They filled the house with the aroma of cinnamon, nutmeg, and sweet pumpkin — basically, fall in cookie form. I always make a double batch because they disappear fast. These are also perfect for gifting — wrap a few in parchment and tie with twine for a thoughtful autumn treat.