Soft and chewy pumpkin snickerdoodles with a vanilla nutmeg glaze.
These pumpkin snickerdoodles are the ultimate cozy fall treat made with pumpkin puree, warming spices, and finished with a delicious vanilla nutmeg glaze. Serve alongside a warm drink on a cozy fall day…and thank me later.
Why you’ll love these Chewy Glazed Pumpkin Snickerdoodles:
Soft & chewy texture. These pumpkin snickerdoodles have perfectly soft, pillowy centers with lightly crisp edges.
Classic snickerdoodle twist. Rolled in a cinnamon-sugar coating, these cookies have all the warm, sweet flavors of a traditional snickerdoodle with an extra dose of fall spice.
Easy to make. No complicated steps or chilling required! Simply cream together the butter and sugars, mix in the remaining ingredients, roll in cinnamon sugar, and bake.
Ingredient Breakdown + Recipe Modifications:
- Granulated sugar: Adds sweetness and helps create the classic snickerdoodle texture with lightly crisp edges.
- Brown sugar: Adds a subtle molasses flavor and extra moisture, helping keep the cookies soft and chewy.
- Unsalted butter: Creates a rich, buttery flavor and helps give the cookies their tender texture.
- Pumpkin puree: Adds moisture and a subtle pumpkin flavor while keeping the cookies soft. Use 100% pure pumpkin puree, not pumpkin pie filling.
- Vanilla extract: Enhances the warm fall spices and adds a little extra sweetness.
- All-purpose flour: Provides structure and creates a soft, tender cookie. You can substitute with a 1:1 gluten-free baking flour blend.
- Pumpkin spice + nutmeg: Add those warm, cozy fall flavors.
- Cream of tartar: Gives snickerdoodles their signature slight tang and helps create a soft, chewy texture.
- Baking soda: Helps the cookies spread and develop lightly crisp edges.
- Salt: Balances the sweetness and enhances all the warm flavors.
- Cinnamon-sugar coating: Creates the classic snickerdoodle exterior with a sweet, slightly crunchy cinnamon coating.
- Powdered sugar: Forms the base of the vanilla glaze.
- Milk: Thins the powdered sugar into a pourable glaze. Add gradually until you reach your desired consistency. Dairy or unsweetened non-dairy milk both work.
- Nutmeg: Adds a subtle warmth that complements the pumpkin spice in the cookies.
- Salt: Balances the sweetness of the glaze and enhances the vanilla flavor.
Frequently asked questions:
Do I need to chill the cookie dough?
No chilling is required for this recipe! The dough can be portioned and baked right away.
Why are my cookies cakey instead of chewy?
Pumpkin naturally adds moisture, which can make cookies more cake-like. Be sure to measure your flour accurately and avoid adding extra pumpkin puree. Also, don’t overbake!
Can I skip the cream of tartar?
Cream of tartar gives snickerdoodles their signature slight tang and chewy texture. I recommend keeping it in the recipe for the best results.
Can I make the dough ahead of time?
Yes! Prepare the dough and store it covered in the refrigerator for up to 24–48 hours. Let it sit at room temperature for a few minutes if it’s too firm to scoop.
Storage:
Room temperature: Store cookies in an airtight container at room temperature for up to 3 days.
Refrigerator: Store in an airtight container for up to 5–7 days. Let cookies come to room temperature before serving for the best texture.
If you loved these Chewy Glazed Pumpkin Snickerdoodles, you’ll also enjoy these pumpkin forward desserts:
- Coffee Cake Pumpkin Muffins
- Pumpkin Cheesecake Cookie Cups
- Pumpkin Cream Cheese Streusel Bread
- Chocolate Chip Pumpkin Scones
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Chewy Glazed Pumpkin Snickerdoodles
Ingredients
Cookies
- ½ cup (113g) unsalted butter, room temperature
- ½ cup (83g) granulated sugar
- ¼ cup (53g) packed brown sugar
- ¼ cup (67g) pumpkin puree
- 1 tsp vanilla extract
- 1 ½ cups (200g) all-purpose flour
- 1 tsp pumpkin spice
- ½ tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp ground nutmeg
- ¼ tsp salt
Cinnamon Sugar Topping
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
Icing
- 2 cups (240g) powdered sugar
- 3-4 tbsp milk
- 1 tsp vanilla extract
- ¼ tsp ground nutmeg
- ⅛ tsp salt
- (Optional): freshly grated nutmeg, for topping
Instructions
- Preheat the oven to 350°F degrees. Line two large baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter and sugars until light and fluffy. Mix in the vanilla and pumpkin puree.
- Add the flour, pumpkin spice, cream of tartar, baking soda, nutmeg and salt. Combine on low speed until a soft dough forms.
- In a smaller bowl, whisk together 3 tbsp granulated sugar and 1 tsp cinnamon. Use a cookie scoop to portion out dough. Roll into balls then toss in cinnamon-sugar mixture. Place cookie dough on to the prepared baking sheet, about 2 inches apart.
- Bake cookies for 10-12 minutes until top is light golden brown. Cool for 5 minutes then transfer to a wire cooling rack.
- While cookies are cooling, prepare the icing. Sift powdered sugar into a medium mixing bowl. Whisk in vanilla, nutmeg, and salt. Slowly whisk in milk, 1 tbsp at a time, until a smooth, slightly thin, pourable consistency forms.
- Spoon a thin amount of glaze over cooled cookies and let glaze set for ~5 minutes. (Optional): finish glazed cookies with freshly grated nutmeg.
