These chewy pumpkin snap cookies are simple to make and deliver soft centers with crisped edges and a crunchy cinnamon-sugar crust — imagine a gingersnap with pumpkin. They’re perfect for fall baking, shareable at parties, or tucked into a gift tin.
If you enjoy these, try other cozy cookie recipes like soft, chewy gingerbread cookies or coconut pecan cookies for more autumnal treats.
Reasons to love this recipe.
Chewy: The cookies stay tender in the middle while developing a lightly crisp edge. If you prefer chewy cookies, these melt in your mouth.
Quick and simple: From start to finish this recipe takes about 25 minutes of active time and uses pantry-friendly ingredients.
Aromatic and delicious: Pumpkin pie spice, cinnamon and a touch of molasses make these smell and taste like fall.
Easy cleanup: Everything can be mixed in a single bowl — use a stand mixer or mix by hand for minimal fuss.
Ingredients used
These pumpkin snap cookies use familiar pantry staples that are easy to find or already in your kitchen.
- All-purpose flour: Use fresh flour and sift if you prefer a smoother dough.
- Baking soda
- Pumpkin pie spice: Homemade or store-bought; see the FAQ for a quick blend.
- Pumpkin puree: Use 100% pumpkin puree, not pie filling.
- Butter: Unsalted, good quality.
- Brown sugar: Adds moisture and a caramel note.
- Egg: Provides structure and moisture; bring to room temperature or warm briefly in water if needed.
- Dark molasses: Unsulfured molasses keeps the cookies moist and deepens the spice flavor.
💭Variations and Substitutions
Swap spices, adjust molasses to taste, or use a mix of brown and granulated sugar for a slightly different texture. For larger cookies, double the scoop size and increase bake time by a few minutes.
How to Make the Best Pumpkin Spice Cookies
Step 1. Combine the dry ingredients in a large bowl: flour, baking soda, pumpkin pie spice and salt.
Step 2. In a mixer bowl, cream the butter and brown sugar. Beat in the egg, molasses and pumpkin puree until smooth. Gradually mix in the dry ingredients until just combined.
Step 3. Wrap the dough and chill in the refrigerator for at least 2 hours or overnight for best shape and flavor.
Step 4. Scoop dough onto a lined baking sheet, spacing the cookies well.
Step 5. Roll each ball in cinnamon sugar to coat, then place on the baking sheet.
Step 6. Bake 12–14 minutes at 350°F. Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely.
Tips for cookies that keep their shape
- Measure ingredients accurately. When using cups, spoon and level for consistency.
- Use cold butter and avoid margarine. Cream butter and sugar just until fluffy — don’t overmix.
- Chill the dough at least two hours (or overnight) for rounder cookies. If you prefer crinkles, bake from room temperature. Chill scooped dough briefly on the sheet before baking to reduce spreading.
- A standard cookie scoop yields about 29 medium cookies. Leave about 1½ inches between cookies and let baking sheets cool between batches for best results.
- Bake on the middle oven rack for even color, and cool cookies on a rack when they come out.
These cookies are irresistible — perfect with a glass of warm milk for dunking or served plain for a portable treat.
Whether you bake them for gifts, a bake sale, or Halloween handouts, these chewy pumpkin snap cookies are fun to make and easy to love. Enjoy every crumb.
Recipe FAQS for Pumpkin cookies
Combine these ground spices and store in an airtight container: 4 teaspoons cinnamon, ½ teaspoon ginger, ½ teaspoon cloves, ½ teaspoon nutmeg, ½ teaspoon allspice. This yields about 2 tablespoons of pumpkin pie spice.
Love Cookies? Here are Some Cookie Related Recipes to Try:
- Brown Butter Sugar Cookies
- Coconut Pecan Cookies
- Soft and Chewy Gingerbread Cookies
- Mini Skillet Chocolate Marshmallow Cookies
Did you make these pumpkin snap cookies? Share a photo on Instagram using the hashtag worldlytreat — we’d love to see your batch and how you styled them.
Peace & Love
Maureen
📖 Recipe
Chewy Pumpkin Snap cookies
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Ingredients
Pumpkin Snap Cookies
- 2 ¼ cups All-purpose flour
- 2 teaspoons Baking soda
- 3 teaspoons Pumpkin pie spice
- ½ teaspoon Salt
- ¾ cup Unsalted butter(12 tablespoons)
- 1 cup Light brown sugar, packed
- 1 large Egg
- ¼ cup Dark molasses, unsulfured
- 3 tablespoons Pumpkin puree, canned
Sugar coating
- ½ cup granulated sugar
- 3 teaspoons ground cinnamon
Instructions
Pumpkin Snap Cookies
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Adjust the oven rack to the middle position and preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone mats.
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Whisk together flour, baking soda, pumpkin pie spice and salt in a large bowl. Set aside.
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In a mixer fitted with the paddle attachment, beat butter and brown sugar on medium until combined, about 2 minutes. Mix in the egg, then the molasses and pumpkin puree until smooth. Reduce speed and add the flour mixture gradually, mixing until just combined. Bring the dough together by hand if needed.
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Wrap the dough and chill in the refrigerator for at least 2 hours or overnight.
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Combine sugar and cinnamon on a flat plate. Scoop dough (about 4 teaspoons for medium cookies), roll into balls, then coat in the cinnamon sugar.
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Place cookies on the prepared sheet, spacing them well. Bake 12–14 minutes. Let sit on the sheet for 5 minutes after baking, then transfer to a rack to cool completely.
Sugar coating
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Mix granulated sugar and cinnamon until combined. Store in an airtight container if not using immediately. Yields about ½ cup of cinnamon sugar.
Notes
- Your cookies may be slightly taller depending on scoop size; pressing the tops lightly with a jar before or after baking can create a flatter appearance.
- For the larger cookies shown in the post, the dough balls were doubled and gently stamped before baking.
- Glaze is optional — it adds color contrast but is not necessary.
1 cup confectioners’ sugar
1 tablespoon milk
To make a simple glaze, whisk powdered sugar with milk one teaspoon at a time until the desired consistency is reached. Drizzle or pipe over cooled cookies.
Nutrition
| Carbohydrates: 21 g
| Protein: 1 g
| Fat: 5 g
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