These chewy pumpkin snap cookies are simple to make and perfect for fall. They stay soft in the center with crisp edges and a cinnamon-sugar crust for a pleasant crunch — imagine a gingersnap but with pumpkin flavor. They’re an easy holiday cookie to bake, share, and enjoy.
Reasons to love this recipe
Chewy texture: The cookies are soft in the middle and slightly crisp at the edges, giving a melt-in-your-mouth bite.
Quick and simple: From start to finish these cookies take about 25 minutes of active time and rely on pantry staples.
Aromatic: Pumpkin pie spice, cinnamon and molasses combine to create a warm, comforting aroma that feels like fall.
Low fuss: One bowl (or a stand mixer) is all you need, and chilling the dough is straightforward. Minimal cleanup makes this a practical weeknight or weekend bake.
Ingredients used
The ingredients are common pantry items and easy to measure. Use real pumpkin puree (not pumpkin pie mix) and good quality unsalted butter for the best results.
- All-purpose flour – 2 1/4 cups. Sift if desired for a smooth dough.
- Baking soda – 2 teaspoons.
- Pumpkin pie spice – 3 teaspoons (see FAQ below for a simple homemade blend).
- Salt – 1/2 teaspoon.
- Unsalted butter – 3/4 cup (12 tablespoons), cold and good quality.
- Light brown sugar – 1 cup, packed.
- Large egg – 1.
- Dark molasses, unsulfured – 1/4 cup.
- Pumpkin puree – 3 tablespoons (100% pumpkin).
Sugar coating
- Granulated sugar – 1/2 cup.
- Ground cinnamon – 3 teaspoons.
How to make the best pumpkin snap cookies
Step 1: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats and position the rack in the middle of the oven.
Step 2: In a large bowl combine the flour, baking soda, pumpkin pie spice and salt. Stir and set aside.
Step 3: In the bowl of a mixer fitted with the paddle attachment (or using a hand mixer), beat the butter and brown sugar on medium speed until well combined, about two minutes. Add the egg, molasses and pumpkin puree and continue beating until smooth. Reduce speed to low and gradually add the dry ingredients, a quarter cup at a time, mixing just until combined. Finish bringing the dough together by hand if needed.
Step 4: Form the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least two hours or overnight for best shape and flavor.
Step 5: On a flat plate combine the granulated sugar and cinnamon. Scoop the chilled dough (a medium scoop is about 4 teaspoons), roll into balls and coat thoroughly in the cinnamon sugar.
Step 6: Place the coated balls about 1½ inches apart on the prepared baking sheets. Bake for 12–14 minutes until the edges are set and the centers still look slightly soft. Let cookies sit on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for cookies that keep their shape
- Measure ingredients accurately — when using cups, spoon the flour into the cup and level it off.
- Use cold butter and avoid substitutes like margarine. Cream butter and sugar until just fluffy; over-mixing can make cookies spread.
- Chill dough at least two hours (or overnight) for thicker, rounder cookies. If pressed for time, refrigerate scooped dough on the baking sheet for 10–15 minutes or freeze for 5 minutes before baking.
- A standard scoop yields about 29–30 medium cookies. Allow room between cookies, and if using the same baking sheet for multiple batches, let the sheet cool between batches.
- Bake on the middle rack one sheet at a time for even heat distribution.
These cookies are hard to resist — they’re especially good with a glass of milk for dunking. They also travel well for bake sales, gift boxes or party platters.
Whether you’re giving them as gifts, sharing at a gathering, or enjoying a quiet treat at home, these pumpkin snap cookies are comforting and crowd-pleasing.
Recipe FAQs
If you don’t have ready-made pumpkin pie spice, mix 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.
Notes
- If you prefer slightly taller cookies, press them gently with the bottom of a jar before and/or after baking for a uniform look.
- To make larger cookies like the photo, double the scoop size and reduce the batch count accordingly. A cookie stamp can create a charming finish when used gently.
- Simple glaze (optional): Mix 1 cup confectioners’ sugar with 1 tablespoon milk, adding the milk a little at a time until you reach desired consistency. Drizzle or pipe over cooled cookies.
📖 Recipe
Chewy Pumpkin Snap Cookies
Soft, chewy cookies with crisp edges and a cinnamon-sugar crust. A pumpkin-forward twist on classic snap cookies.
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
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Combine flour, baking soda, pumpkin pie spice and salt in a large bowl and set aside.
- Beat butter and brown sugar until combined. Add egg, molasses and pumpkin puree; beat until smooth. Gradually add the dry ingredients and mix until just combined. Finish by bringing the dough together by hand if necessary.
- Wrap the dough and chill at least 2 hours or overnight.
- Mix granulated sugar and cinnamon on a flat plate. Scoop dough into balls, roll in the cinnamon sugar and place on the prepared baking sheets about 1½ inches apart.
- Bake 12–14 minutes. Let rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For taller cookies, gently flatten with a jar before and/or after baking.
- To make larger cookies, double the scoop size and increase baking time slightly.
- Optional glaze: 1 cup confectioners’ sugar + about 1 tablespoon milk; adjust for desired consistency.
Nutrition
Per serving: 132 kcal | Carbohydrates: 21 g | Protein: 1 g | Fat: 5 g | Sugar: 13 g | Vitamin A: 398 IU
Peace & Love
Maureen