Can I make chewy pumpkin snickerdoodle cookies without cream of tartar?

Yes, absolutely. This recipe is designed specifically without cream of tartar , using baking powder to achieve the same leavening effect. You’ll still get that signature chewy texture and soft, spiced flavor.

What makes pumpkin snickerdoodles chewy?

The secret is in the moisture balance . Pumpkin puree adds softness while brown sugar keeps the texture moist and dense. A short bake time and chilling the dough ensure the cookies don’t dry out or turn cakey.

Are these similar to the Pioneer Woman or Allrecipes versions?

These cookies share a similar base with those recipes but are simplified for everyday bakers . They skip cream of tartar, have a more pronounced pumpkin spice profile, and offer chewy texture over cakey consistency.

Can I freeze the dough or the baked cookies?

Yes. Both the dough and baked cookies freeze well . Freeze scooped dough balls and bake as needed, or store baked cookies in a freezer-safe bag for up to two months. Perfect for holiday prep!

Easy Chewy Pumpkin Snickerdoodle Cookies That Taste Like Fall

Name: Easy Chewy Pumpkin Snickerdoodle Cookies Without Cream of Tartar
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 30 min
Yield: 18 cookies
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 3/4 cup brown sugar; 1/4 cup granulated sugar; 1/2 cup pumpkin puree (blotted with paper towel); 1 large egg yolk; 2 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1 1/2 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp salt; 1/4 cup granulated sugar (for coating); 1 tsp cinnamon (for coating)

Description

Soft, chewy pumpkin snickerdoodle cookies full of fall spices—made without cream of tartar. Perfect for cozy baking days!

Ingredients

Scale

1/2 cup unsalted butter, melted

3/4 cup brown sugar

1/4 cup granulated sugar

1/2 cup pumpkin puree (blotted with paper towel)

1 large egg yolk

2 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp salt

**Cinnamon Sugar Coating**

1/4 cup granulated sugar

1 tsp cinnamon

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Instructions

1. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar.

2. Stir in the pumpkin puree, egg yolk, and vanilla until smooth.

3. In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

4. Combine wet and dry ingredients until just mixed. Chill dough for at least 1 hour.

5. Preheat oven to 350°F. Line baking sheet with parchment.

6. Scoop dough into 1.5 tbsp balls and roll in cinnamon sugar mixture.

7. Place on baking sheet and flatten slightly with fingers.

8. Bake for 10–12 minutes until edges are set but centers look slightly soft.

9. Cool on pan for 5 mins, then transfer to wire rack.

Notes

Blotting the pumpkin puree with a paper towel removes excess moisture for chewier texture.

You can freeze dough balls for up to 2 months.

Add white chocolate chips or chopped nuts for a twist.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 11g
Sodium: 85mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 1g
Cholesterol: 20mg