These chewy pumpkin snap cookies are quick to make and perfect for fall. Soft and crisp at the edges, each cookie is finished with a cinnamon-sugar crust for a pleasant crunch — imagine a gingersnap with pumpkin folded in.
If you enjoy spiced cookies, try my soft and chewy gingerbread cookies or coconut pecan cookies for more seasonal treats.
Reasons to love this recipe.
Chewy: The center stays tender while the edges crisp, producing a melt-in-your-mouth bite for anyone who prefers a chewy cookie.
Quick and simple: From start to finish this recipe takes about 25 minutes of active work and uses common pantry ingredients.
Aromatic: The blend of pumpkin pie spice, cinnamon and molasses gives the kitchen an unmistakable fall aroma and a balanced, warm flavor.
One-bowl convenience: You only need one mixing bowl and can use a mixer or stir by hand for easy cleanup.
Ingredients used
All ingredients are easy to find and are standard pantry items, so you can make these anytime.
- All-purpose flour: Use fresh flour and, if possible, sift to avoid lumps and ensure an even dough.
- Baking soda
- Pumpkin pie spice: If you don’t have a pre-made blend, you can mix warm spices at home (see FAQ below).
- Pumpkin puree: Use 100% pumpkin puree, not pumpkin pie filling.
- Butter: Unsalted butter is preferred for consistent control of saltiness.
- Brown sugar: Adds moisture and a subtle caramel note to the cookies.
- Egg: Provides structure and moisture. If cold, warm briefly in warm water before using.
- Dark molasses: Unsulfured molasses keeps the cookies chewy and deepens the spice flavors.
Variations and Substitutions
Swap spices or adjust the molasses amount to taste. You can use light molasses for a milder flavor, or increase pumpkin puree slightly for more pumpkin intensity. For a gluten-free option, substitute a 1-to-1 GF flour blend and check texture as you mix.
How to Make the Best Pumpkin Spice Cookies
Step 1. Combine the dry ingredients in a large bowl.
Step 2. Cream the butter and sugar, then beat in the egg, molasses, and pumpkin puree until smooth.
Step 3. Wrap the dough and chill in the refrigerator for at least 2 hours (or overnight) for easier shaping and better texture.
Step 4. Scoop the dough onto a lined baking sheet.
Step 5. Roll each scoop in cinnamon sugar so they’re evenly coated.
Step 6. Bake 12–14 minutes, then cool on a wire rack before serving or decorating.
Tips for making a well-rounded cookie that won’t flatten out:
- Measure ingredients accurately; when using cups, spoon and level for the best consistency.
- Use cold butter and high-quality unsalted butter; cream butter and sugar until fluffy but avoid over-mixing.
- Chill dough at least two hours or overnight for rounder cookies. If you prefer crinkled tops, bake at room temperature. Chill scooped dough briefly on the sheet before baking to help cookies keep their shape.
- A standard cookie scoop yields about 29–30 medium cookies. Allow 1½ inches between cookies and cool baking sheets between batches to prevent excess spreading.
- Bake on the middle rack for even heat and cool cookies on a wire rack to finish setting.
These cookies are addictive — especially with a glass of warm milk for dunking. They make great gifts, bake sale entries, or treats to hand out during the holidays.
Whether you make them for a party, to package as gifts, or just to enjoy at home, have fun baking and savor every crumb.
Recipe FAQS for Pumpkin cookies
Combine the following 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
Made these pumpkin snap cookies? Share your photos on Instagram using the hashtag worldlytreat — I’d love to see your results. Pin the recipe to save it for later.
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
- 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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In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set aside.
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In a mixer fitted with the paddle attachment, beat the butter and brown sugar on medium until combined, about 2 minutes. Add the egg, molasses, and pumpkin puree; beat until smooth. Reduce speed and gradually mix in the dry ingredients until just combined. Finish bringing the dough together by hand if needed.
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Wrap the dough in plastic wrap and chill in the refrigerator for a minimum of 2 hours or overnight.
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Place the cinnamon sugar on a flat plate. Scoop dough (a medium scoop is about 4 teaspoons) and roll into balls with your hand, then roll each ball in the cinnamon sugar until coated.
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Place the coated dough balls on the prepared baking sheet, spaced about 1½ inches apart. Bake 12–14 minutes. Let cookies sit on the baking sheet for about 5 minutes, then transfer to a cooling rack to cool completely.
Sugar coating
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Combine the granulated sugar and cinnamon until evenly mixed. Store in an airtight container until ready to use. This yields about ½ cup of cinnamon sugar.
Notes
- Your cookies may come out slightly taller depending on scoop size; you can gently flatten the top with a jar bottom for a uniform look.
- For larger cookies, double the dough ball size and reduce the bake time slightly; a cookie stamp pressed in before baking creates a decorative pattern.
- Glaze is optional. If you choose to add one, it’s only for contrast and not necessary for flavor.
1 cup confectioners’ sugar
1 tablespoon milk
To make a simple glaze, whisk powdered sugar and milk a teaspoon at a time until you reach the desired consistency, then drizzle over cooled cookies.
Nutrition
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Calories: 132kcal
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Carbohydrates: 21g
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