Go Back
–+ servings
Ultra close-up macro view of soft chewy pumpkin snickerdoodle cookie broken open revealing gooey spiced orange crumb and sparkling cinnamon sugar crinkles

Soft & Chewy Pumpkin Snickerdoodles (Cinnamon Sugar)

These viral soft and chewy pumpkin snickerdoodles are the quintessential autumn cookie! Made with nutty browned butter, concentrated blotted pumpkin puree, warm spices, and rolled generously in sparkling cinnamon-sugar crystals before baking. They bake up with gorgeous crinkly tops, melt-in-your-mouth chewy centers, and zero cakey texture. Ready in just 25 minutes!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies (2 dozen)
Course: Cookies, Dessert, Holiday Baking
Cuisine: American, Autumn Baking, Holiday Cookies
Calories: 125
Ingredients Method Nutrition Notes

Ingredients
  

Chewy Pumpkin Cookie Dough
  • 0.5 cup unsalted butter (browned and cooled to room temp)
  • 0.5 cup pure pumpkin puree (blotted with paper towels down to 1/3 cup to remove excess water)
  • 0.5 cup granulated white sugar
  • 0.5 cup dark brown sugar (packed)
  • 1 large egg yolk (room temperature)
  • 1.5 tsp pure vanilla extract
  • 1.75 cups all-purpose flour (spooned and leveled)
  • 1 tsp cream of tartar (essential for chewiness and signature snickerdoodle tang)
  • 0.5 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 0.5 tsp fine sea salt
Sparkling Cinnamon Sugar Coating
  • 0.33 cup granulated white sugar
  • 1.5 tsp ground cinnamon
  • 0.5 tsp pumpkin pie spice

Method
 

Brown the Butter
  1. Melt the butter in a light-colored saucepan over medium heat. Swirl constantly as it foams and sizzles for 4 to 5 minutes until golden brown milk solids form at the bottom and it smells fragrant and nutty. Pour into a heatproof bowl and let cool for 10 minutes.
Blot the Pumpkin Puree
  1. Spread the pumpkin puree on a plate lined with 4 layers of paper towels. Press another paper towel firmly on top to absorb excess moisture. Measure out 1/3 cup of dense, concentrated pumpkin puree. (This crucial step guarantees ultra-chewy cookies rather than cakey, puffy ones!).
Mix Wet Ingredients
  1. In a large mixing bowl, whisk the cooled browned butter, granulated sugar, dark brown sugar, blotted pumpkin puree, egg yolk, and vanilla extract until completely smooth, glossy, and emulsified.
Incorporate Dry Ingredients
  1. Whisk together the flour, cream of tartar, baking soda, pumpkin pie spice, cinnamon, and sea salt. Fold the dry mixture into the wet ingredients using a spatula just until a soft, pliable dough forms. Chill the dough in the refrigerator for 15 minutes.
Roll in Cinnamon Sugar
  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small bowl, stir together the sugar, cinnamon, and pumpkin spice. Scoop dough into 1.5-tablespoon balls, roll smoothly between your palms, then roll generously in the cinnamon sugar coating. Arrange 2 inches apart on baking sheets.
Bake to Crinkly Perfection
  1. Bake for 9 to 11 minutes until edges are set and tops are crinkled and puffed. Immediately tap the pan gently on the counter to settle the signature crinkles. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm with cold milk!

Nutrition

Serving: 1gCalories: 125kcalCarbohydrates: 18gProtein: 1.5gFat: 5.5gSaturated Fat: 3.5gCholesterol: 20mgSodium: 85mgPotassium: 45mgFiber: 0.8gSugar: 11gVitamin A: 15IUCalcium: 2mgIron: 4mg

Notes

Baker's Golden Rule: Do not skip blotting the pumpkin! Canned pumpkin is naturally up to 90% water, which turns cookies into spongy little cakes. Pressing the pumpkin with paper towels removes the liquid while locking in pure concentrated pumpkin flavor and velvety chewiness.

Tried this recipe?

Let us know how it was!