Snickerdoodle Brown Sugar Pumpkin Cookies – Soft, Chewy, and Perfectly Spiced for Fall

If you’re looking for the perfect cookie that combines all the best flavors of fall—pumpkin, brown sugar, and warm spices—then these Snickerdoodle Brown Sugar Pumpkin Cookies are exactly what you need. Imagine biting into a cookie that’s bursting with the warm flavors of pumpkin, cinnamon, and brown sugar, all rolled in a cinnamon sugar coating. These cookies are not only delicious but incredibly easy to make, making them ideal for fall gatherings, coffee breaks, or just cozying up with a warm treat.

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Blotting the pumpkin puree is the key to giving these cookies their perfect chewy texture. This simple step ensures that your cookies don’t turn out cakey. Plus, chilling the dough helps the cookies hold their shape while baking. Whether you’re sharing them at a fall potluck or enjoying them with a hot drink at home, these cookies will be a new seasonal favorite.

Scroll to the bottom for the recipe!

The Inspiration Behind Snickerdoodle Brown Sugar Pumpkin Cookies

Pumpkin and cinnamon are classic flavors of autumn, and these cookies bring both together in one irresistible treat. Adding brown sugar enhances the sweetness and creates a richer flavor, while rolling the dough in cinnamon sugar adds a nostalgic touch that makes these cookies reminiscent of snickerdoodles. The combination of soft, chewy texture with the perfect crunch from the cinnamon sugar makes them irresistible.

Why You’ll Love These Snickerdoodle Brown Sugar Pumpkin Cookies

These cookies are soft, chewy, and packed with flavor. The combination of brown sugar and pumpkin gives them a caramel-like sweetness, while the cinnamon-sugar coating adds just the right amount of crunch. Plus, they’re incredibly easy to make, and you’ll have them baked in no time. Whether you’re a pumpkin lover or just enjoy a warm, spiced cookie, this recipe will become your go-to for fall.

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Nutritional Information (Per Cookie, Based on 16 Cookies):

• Calories: 150 kcal
• Fat: 7g
• Carbohydrates: 22g
• Protein: 1g
• Sugar: 14g
• Sodium: 75mg

These cookies are perfect for when you want a sweet treat that feels indulgent but isn’t too heavy. They’re the ideal balance of sweet and spiced, making them a guilt-free way to enjoy the flavors of the season.

Serving Suggestions and Pairings

These cookies are delicious on their own, but they’re even better when paired with a hot fall drink. Serve them with a cup of spiced apple cider, a pumpkin spice latte, or even a cozy mug of hot chocolate for the ultimate fall indulgence. For an extra treat, try serving these cookies warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. They’re perfect for sharing at fall parties, bake sales, or as a cozy snack on a cool day.

Storage and Freezing Tips

Storage: Store these cookies in an airtight container at room temperature for up to 4 days. If you prefer a chewier texture, you can refrigerate them—just let them come to room temperature before enjoying for the best flavor and texture.

Freezing: These cookies freeze beautifully! To freeze, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container and store for up to 3 months. When you’re ready to enjoy them, let the cookies thaw at room temperature or warm them in the oven for a few minutes to restore their soft, chewy texture.

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Snickerdoodle Brown Sugar Pumpkin Cookies Recipe

Ingredients:

• ½ cup unsalted butter (melted and cooled)
• ¾ cup brown sugar
• 2 teaspoons vanilla extract
• 6 tablespoons blotted pumpkin puree (start with a ½ cup, see instructions below)
• 1 ½ cups all-purpose flour (scooped and leveled)
• 1 teaspoon pumpkin pie spice
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt

Cinnamon Sugar Coating:

• ½ cup sugar
• 2 tablespoons ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Start by spreading 8 heaping tablespoons of pumpkin puree onto a stack of paper towels. Blot the pumpkin with additional paper towels to remove as much moisture as possible. Repeat this process as needed until you're left with about 6 tablespoons of blotted pumpkin puree. This step is essential to prevent the cookies from becoming too cakey.
3. In a medium bowl, whisk together the melted and cooled butter and brown sugar until smooth. Add the vanilla extract and blotted pumpkin puree, mixing until fully combined.
4. In a separate bowl, whisk together the flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt until evenly mixed.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix the dough, as this can result in tough cookies. Cover the dough and refrigerate for at least 30 minutes. Chilling the dough ensures thick, chewy cookies.
6. While the dough chills, prepare the cinnamon sugar coating. In a small bowl, mix together the sugar and ground cinnamon until well combined.
7. Once the dough has chilled, use a 2-inch cookie scoop to form balls of dough. Roll each ball into a disc about an inch thick using the back of a measuring cup or spatula. Coat each cookie disc in the cinnamon sugar mixture, ensuring all sides are covered.
8. Arrange the coated cookie dough discs on the prepared baking sheet, leaving about 2 inches of space between each one. Bake for 12-13 minutes, or until the edges are set and just starting to brown, but the centers remain soft and slightly underbaked. Oven temperatures can vary, so check the cookies around the 9-10 minute mark to avoid overbaking.
9. Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. The cookies will firm up as they cool, giving you the perfect chewy texture.

Make a batch of these Snickerdoodle Brown Sugar Pumpkin Cookies to enjoy with friends and family this fall, and you’ll be baking up memories one chewy, cinnamon-dusted bite at a time!