Easy Chewy Pumpkin Snickerdoodle Cookies That Taste Like Fall

If you’ve ever wished fall could be captured in a cookie, these easy chewy pumpkin snickerdoodle cookies come pretty close. Soft in the center, just the right amount of spice, and no cream of tartar needed—they’re as practical as they are delicious.

In this post, I’ll show you exactly how to make them from scratch, what makes them so irresistibly chewy, and how you can customize them to fit your taste. Whether you’re baking for a cozy night in or prepping for a bake sale, these pumpkin snickerdoodles will be a standout.

Why I Love These Easy Chewy Pumpkin Snickerdoodle Cookies

There’s something magical about that first cool day of fall—the kind where cinnamon-scented air wraps around your kitchen like a warm scarf. That’s exactly when I crave these chewy pumpkin snickerdoodle cookies. They remind me of my early days styling food for autumn campaigns, watching warm batches of cookies steam under studio lights. Back then, I was chasing perfect visuals. Now, I’m chasing the perfect bite.

This recipe was born from a craving for simplicity—no cream of tartar, no waiting on a complicated dough to come together. Just real pumpkin, warm spices, and a cookie that’s soft and chewy with every bite. The best part? It uses ingredients you likely already have. I’ve tested this version endlessly to make sure it nails the texture snickerdoodle lovers expect—crackly tops, a hint of tang from the brown sugar, and a moist, pillowy center thanks to pumpkin puree.

It’s cozy baking at its best, and honestly, a new favorite right alongside my pumpkin bread with streusel topping and soft cinnamon cookies. If you’ve tried and loved my butterless oatmeal cookies, these are just as fuss-free—and arguably more festive.

A Cookie Without Compromise (No Cream of Tartar Needed!)

Let’s talk about the elephant in the snickerdoodle room—cream of tartar. It’s the one ingredient that separates a snickerdoodle from a sugar cookie. But not everyone keeps it in their pantry, and truthfully, you don’t need it to get the flavor or texture we’re after here.

Instead of using cream of tartar and baking soda, I rely solely on baking powder to leaven the dough. This swap creates just enough lift while keeping the texture tender and chewy. Add in the pumpkin, which naturally adds softness, and you get a cookie that’s every bit as nostalgic and comforting—without the hunt for obscure ingredients.

PIN IT

Even without cream of tartar, these cookies puff perfectly in the oven and settle into that signature crinkly top. The cinnamon-sugar coating gives them that classic snickerdoodle sparkle and crunch. They’re the kind of cookies that taste even better the next day (if they last that long).

For even more no-fuss fall favorites, check out my apple cider donut muffins and soft molasses cookies. These pumpkin snickerdoodles absolutely belong in that cozy, spiced-up lineup.

Secrets to the Perfect Pumpkin Snickerdoodle Texture

The Role of Pumpkin Puree and Brown Sugar

Pumpkin is the star of this cookie, but it’s not just there for flavor. When you’re baking easy chewy pumpkin snickerdoodle cookies, pumpkin puree pulls double duty—it acts as both a flavor booster and a moisture powerhouse. That’s why these cookies stay soft for days and have a plush, cake-like crumb that still holds its chew.

But here’s the trick: pumpkin has a high water content. Too much, and your cookies can turn cakey or even gummy. The fix? Use just enough pumpkin (not a full can!), and always blot it slightly with a paper towel before mixing it in. This small step helps control moisture and creates that chewy middle we’re after.

Pair that with brown sugar—preferably dark brown if you want deeper molasses notes—and now you’ve got texture and taste working in harmony. Brown sugar not only keeps things moist but also contributes to the rich caramelized edges that make these cookies so addicting. If you’ve ever baked my caramel-stuffed apple cookies, you already know how key brown sugar is for chewiness.

Why Chilling the Dough Makes a Difference

Skipping the chill time might be tempting, especially when the craving hits hard. But trust me—if you want thick, chewy cookies with beautiful crinkles and golden edges, chilling is essential.

PIN IT

When you chill the dough (at least 30 minutes, ideally an hour), the fat firms up. This slows the spread in the oven and gives the cookies time to rise and fall as they bake—hello, crackly tops. Chilling also allows the flour to fully hydrate and the spices to meld, deepening that classic snickerdoodle warmth.

Want proof? I tested a batch with no chill time and another after one hour in the fridge. The chilled dough yielded taller cookies with a more complex flavor and just the right chew. The difference? Night and day.

For a similar dough-handling tip, try my chewy ginger cookies—they also benefit from a rest before baking, and the results speak for themselves.

Baking Tips for Fail-Proof Pumpkin Snickerdoodles

Spice It Right: Balancing Cinnamon and Nutmeg

The magic of these chewy pumpkin snickerdoodle cookies lies in their warm, aromatic spice blend. But too much spice and you overpower the pumpkin; too little and they fall flat. The sweet spot? A combination of cinnamon, nutmeg, and just a pinch of ground ginger or cloves.

For every batch (about 18 cookies), I recommend:

• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger or cloves (optional but wonderful)

And don’t skip the cinnamon-sugar coating—it gives these cookies that snickerdoodle signature. For even bolder flavor, some bakers like to add a bit of pumpkin pie spice, but I find keeping the spices simple brings out the natural warmth of the pumpkin beautifully.

You can even experiment with flavored sugars in the coating (think maple sugar or brown sugar-cinnamon) if you’re feeling adventurous—something I’ve done in variations of my chai spice crinkle cookies.

Baking Time & Temperature for Chewy Perfection

Here’s where most pumpkin cookie recipes go sideways: overbaking. Because these cookies don’t brown much, it’s easy to leave them in too long. But for that signature chew, you want to pull them just as the edges set and the centers still look slightly underdone. They’ll firm up as they cool.

Ideal bake time: 10–12 minutes at 350°F
Look for: puffed centers, lightly golden bottoms, dry edges

Use a parchment-lined sheet and a light-colored baking tray for even heat. Avoid dark pans, which can cause the bottoms to brown too quickly. If you’re baking multiple trays, rotate halfway through to prevent uneven baking.

Also, if you chilled the dough, scoop it out while it’s cold but flatten the tops slightly before baking. This encourages that signature crackle while keeping the inside soft.

For more foolproof baking guides, my perfect sugar cookies use a similar temperature trick, and the results are reliably chewy every time.

Also Read: Lemon Sugar Cookies: Bright, Buttery, and Simply Irresistible

Variations, Serving & Storage Ideas

Make It Your Own: Mix-Ins and Twists

Once you’ve got the base of these easy chewy pumpkin snickerdoodle cookies down, the fun part begins—customization. This recipe is incredibly forgiving and welcomes a little creative flair. One of my favorite twists? White chocolate chips. The sweet creaminess contrasts beautifully with the spiced dough, and the melty pockets add even more texture.

Want a flavor with extra depth? Try browning your butter before adding it to the dough. Brown butter adds nutty undertones that pair exceptionally well with pumpkin and cinnamon—it’s a trick I use often in my pecan shortbread bars.

Other ideas to experiment with:

• Chopped pecans or walnuts for a nutty crunch
• Dried cranberries for a tart, chewy bite
• A maple glaze drizzle for extra decadence
• Subbing in gluten-free flour blends for a celiac-friendly version (try a 1:1 blend)

You can also roll the dough in turbinado sugar for a sparkling, crunchy exterior or swap the spice blend entirely for something more exotic like cardamom or chai.

For a more subtle twist, I sometimes stir in a tablespoon of maple syrup or molasses to enhance the cozy fall flavor—something I borrowed from my soft maple cookies.

Serving and Storing Tips to Keep Them Fresh

Fresh out of the oven, these cookies are all warm centers and crisped edges—absolutely dreamy. But they also store exceptionally well.

Here’s how to keep them soft:

• Store in an airtight container at room temperature for up to 5 days
• Add a slice of bread to the container to keep moisture locked in
• Freeze the baked cookies in layers with parchment for up to 2 months

Want to prep ahead? The dough freezes beautifully. Scoop it into balls, freeze on a baking sheet, then transfer to a freezer bag. When you’re ready, bake straight from frozen—just add 1–2 minutes to the bake time.

To serve, these cookies pair beautifully with a pumpkin spice latte, hot chai, or even a scoop of vanilla ice cream sandwiched between two. They’re the ultimate fall dessert—and they look great stacked on a rustic wooden tray for casual entertaining.

PIN IT

They also make amazing gifts. Stack a few in a cellophane bag, tie with twine, and you’ve got the coziest homemade treat to share.

Frequently Asked Questions

Conclusion

These easy chewy pumpkin snickerdoodle cookies are everything you want in a fall bake—simple to make, warmly spiced, chewy in all the right places, and perfect for sharing. Whether you’re skipping cream of tartar on purpose or just craving a cozy pumpkin cookie that doesn’t require fancy ingredients, this recipe delivers every time.

I hope these become your new go-to cookie of the season, just like they are in my kitchen. Bake a batch, pour a warm drink, and take a bite out of fall.

If you loved these, you’ll also enjoy my pumpkin cream cheese swirl bars or these crowd-favorite spice sugar cookies.

For more colorful, health-forward creations and behind-the-scenes peeks into my test kitchen, connect with me on Facebook and see what’s brewing daily on Pinterest. Your next favorite recipe might just be a scroll away.

Print