If your fall dessert game feels stuck on reruns, these Pumpkin Snickerdoodles With Brown Sugar & Spice are the plot twist you’ve been waiting for. Think buttery, chewy cookies with caramel-y brown sugar, a cozy pumpkin glow, and a cinnamon-spice coat that cracks in all the right places. They’re fast, wildly snackable, and borderline dangerous—because one turns into three, and you won’t be mad about it.
Bake them once, and suddenly you’re the “cookie person” in your friend group. You’ve been warned.
What Makes This Special
Snickerdoodles are usually light and fluffy—but adding pumpkin puree and brown sugar makes them richer, chewier, and more complex. A touch of cream of tartar keeps that signature tang while molasses and pumpkin pie spice turn up the fall vibes.
The cinnamon-sugar coating gets a glow-up with brown sugar for a deeper crunch. And yes, we’re chilling the dough for max flavor and those coveted bakery-style cracks.
Ingredients Breakdown
- All-purpose flour (2 3/4 cups) – The base. Spoon and level for accuracy.
- Cream of tartar (2 tsp) – Classic snickerdoodle tang and chew.
- Baking soda (1 tsp) – Lifts the cookies just enough.
- Kosher salt (3/4 tsp) – Balances the sweetness.
- Unsalted butter, softened (1/2 cup) – For richness.
Room temp = spreadable, not greasy.
- Brown sugar, packed (1 cup) – Adds moisture and caramel notes.
- Granulated sugar (1/2 cup) – Helps with structure and crisp edges.
- Egg yolk (1 large) – Extra fat for chew without too much moisture.
- Pumpkin puree (not pie filling) (1/2 cup) – Star of the show. Pat dry with paper towels to reduce water.
- Pure vanilla extract (2 tsp) – Flavor booster.
- Molasses (1 tsp) – Optional but clutch for deep flavor and color.
- Pumpkin pie spice (2 tsp) – Warm, cozy blend.
- Ground cinnamon (2 tsp) – Reinforces the coating and dough flavor.
- Coating: brown sugar (1/4 cup), granulated sugar (1/4 cup), ground cinnamon (1 1/2 tsp), pumpkin pie spice (1/2 tsp), pinch of salt – That crackly, spiced shell.
Let’s Get Cooking – Instructions
- Prep the pumpkin: Spread the pumpkin puree on a few layers of paper towel; top with more towels and press gently to remove excess moisture (about 1–2 tablespoons will blot out). This keeps cookies chewy, not cakey.
- Whisk dry ingredients: In a medium bowl, whisk flour, cream of tartar, baking soda, salt, 1 tsp cinnamon, and 1 tsp pumpkin pie spice.
Set aside.
- Cream the butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar on medium until fluffy, 2–3 minutes. Scrape the bowl—don’t skip.
- Add wet ingredients: Beat in egg yolk, vanilla, molasses, and the blotted pumpkin puree until smooth. It may look slightly curdled—totally fine.
- Combine: Add dry ingredients to wet and mix on low just until no dry streaks remain.
Overmixing equals tough cookies—hard pass.
- Chill: Cover dough and chill 45–60 minutes, or until scoopable and slightly firm. This step = flavor + shape control.
- Preheat: Heat oven to 350°F (175°C). Line two baking sheets with parchment.
- Make the coating: Stir brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and a pinch of salt in a shallow bowl.
- Scoop and roll: Scoop 1.5-tablespoon mounds (a #40 scoop is perfect).
Roll into balls, then coat generously in the spiced sugar mix.
- Bake: Arrange 2 inches apart and bake 10–12 minutes until the edges are set and tops are crackly. Centers should look slightly underbaked—trust the process.
- Rest: Cool on the sheet 5 minutes, then transfer to a wire rack. They’ll set up beautifully as they cool.
- Optional flex: While warm, sprinkle a final kiss of the spice sugar on top for extra crunch.
Storage Instructions
- Room temperature: Store in an airtight container up to 4 days.
Add a slice of bread to keep them soft (grandma hack, still elite).
- Freezer (baked): Freeze in a zip-top bag up to 2 months. Thaw at room temp; refresh 3–4 minutes in a 300°F oven if you like.
- Freezer (dough balls): Roll in sugar and freeze on a sheet tray, then bag for up to 2 months. Bake from frozen at 350°F, adding 1–2 minutes.
Why This is Good for You
- Pumpkin brings fiber and vitamin A for vision and skin health.
Not a salad, but still a win.
- Warming spices like cinnamon and ginger (in pumpkin pie spice) support that cozy, feel-good factor—also pairs well with chilly afternoons and oversized sweaters.
- Lower glycemic tilt from brown sugar plus fat from butter helps slow the spike compared to plain sugar cookies, IMO.
Pitfalls to Watch Out For
- Too much moisture: Skipping the pumpkin blot turns cookies cakey. Don’t sabotage your chew.
- Overmixing the dough: Leads to tough, bready cookies. Mix just until combined.
- Overbaking: Pull them when centers still look slightly soft; they’ll finish as they cool.
- Warm butter: If the butter is melted, cookies spread oddly.
Aim for cool-room-temp, soft but not shiny.
- Skipping the chill: You’ll lose those pretty cracks and get puddles. We want cookies, not pancakes.
Alternatives
- Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Add 1 tablespoon milk if the dough seems dry after chilling.
- Dairy-free: Swap butter for high-quality vegan butter sticks; avoid tub spreads.
Texture stays close.
- Egg-free: Replace the yolk with 1 tablespoon dairy-free yogurt or 1 tablespoon aquafaba. Expect slightly softer centers.
- Less sweet: Reduce granulated sugar in the dough by 2 tablespoons and keep coating as-is for balanced flavor.
- Extra spice: Add 1/4 teaspoon ground cardamom or a pinch of clove for a bolder profile. Tiny amounts go far.
- Stuffed version: Wrap dough around a teaspoon of cream cheese frosting or dulce de leche, then roll in sugar.
Over-the-top? Yes. Worth it?
Also yes.
FAQ
Can I use pumpkin pie filling instead of puree?
No. Pumpkin pie filling includes sugar and spices that will throw off sweetness and moisture. Stick to pure pumpkin puree for consistent results.
Do I really need cream of tartar?
It’s part of the snickerdoodle DNA, giving that subtle tang and texture.
If you must, replace with 1 teaspoon lemon juice and add 1/4 teaspoon extra baking soda, but the classic flavor will shift.
How do I keep them from spreading too much?
Chill the dough, use properly softened (not melted) butter, and make sure your baking sheets are cool between batches. If your kitchen is warm, pop scooped dough in the fridge while the first tray bakes.
Can I make the dough ahead?
Absolutely. Chill up to 48 hours.
If the dough gets too firm, let it sit 10–15 minutes at room temp before scooping. Flavor actually improves overnight—win-win.
Why blot the pumpkin?
Pumpkin holds a lot of water. Removing a bit concentrates the flavor and keeps the cookies chewy instead of cake-like.
It’s the small step that changes everything, FYI.
What if I don’t have pumpkin pie spice?
Use 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of cloves. Adjust to taste—clove is potent.
Can I double the recipe?
Yes, scales beautifully. Bake one tray at a time for even heat.
Rotate the pan halfway through if your oven has hot spots.
My Take
These Pumpkin Snickerdoodles hit that sweet spot between nostalgic and new: the crackly sugar shell you expect, but deeper flavor and a chewy center that feels surprisingly grown-up. The brown sugar and molasses give them a toffee-like backbone while the pumpkin adds plush texture without turning them into cake. Make them for a crowd or hoard them with a cup of coffee—zero judgment.
If fall had a house cookie, this would be it.
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