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    Home » Recipes » Dessert » Chewy Pumpkin Snap Cookies

    Published: Sep 19, 2019 · Modified: Sep 30, 2021 by Maureen Celestine with 44 Comments

    Chewy Pumpkin Snap Cookies

    Jump to Recipe Print Recipe

    These chewy pumpkin snap cookies are easy to whip up. They are soft and crispy around the edges with a cinnamon sugar crust for an added crunch; think gingersnap cookies but with pumpkin.

    We also love these soft, chewy gingerbread cookies or coconut pecan cookies for a sweet fall treat. It's addictive and a must-try!

    Reasons to love this recipe.

    Chewy: They are chewy and crispy around the edges. If you are like me and you like a chewy cookie, this. Is. It. It’ll literally melt in your mouth.

    Simple recipe: It takes 25 minutes to make this cookie recipe from scratch. All you need are some basic pantry ingredients.

    Aromatic and Delicious: They smell like fall but in cookie form. The cinnamon, pumpkin pie spice, and molasses are check-off points for a great taste.

    Easy: All you need is one mixing bowl to make this recipe. You can either mix by hand or with a stand mixer. I heard you: no-fuss and easy clean-up; don’t we all love that?

    pumpkin cookies on a white board served with milk.

    Ingredients used

    The ingredients for these crisp pumpkin cookies are a pantry staple and quite easy to find if you don’t already have them at home.

    chewy pumpkin snap cookies
    Holy fudge! Where is the egg?
    • All-purpose flour: Ensure you use fresh, all-purpose flour for the best texture. If possible, sift it before adding to avoid lumps and ensure an even consistency in your cookie dough.
    • Baking soda
    • Pumpkin pie spice: If you don’t have pumpkin pie spice, you can easily make one with some warm fall spices. Please see the recipe faq below to make yours.
    • Pumpkin puree: Not to be confused with pumpkin mix. Use 100% real pumpkins.
    • Butter: Opt for high-quality unsalted butter.
    • Brown sugar: brown sugar adds moisture, a hint of caramel flavor, and sweetness to the cookies.
    • Egg: They provide structure and moisture to the cookies. If you forget to bring them to room temperature, place them in warm water for a few minutes.
    • Dark molasses: unsulfured ( This will keep the cookies chewy and moist. It’ll also help release the flavor of the spices)

    💭Variations and Substitutions

    How to Make the Best Pumpkin Spice Cookies

    chewy pumpkin snap cookies combined in a bowl and ready to rest the dough.

    Step 1. Combine the dry ingredients in a large bowl.

    Step 2. Mix together the sugar and butter in the bowl of a stand mixer. Beat in the eggs, molasses, and pumpkin puree. Set aside.

    cookie dough wrapped in plastic wrap.

    Step 3. Wrap the dough in a plastic wrap and chill in the refrigerator.

    Step 4: Scoop out the dough and place it on a lined baking sheet.

    scooping the chewy pumpkin cookie dough and rolling in cinnamon sugar

    Step 5: Roll the dough in cinnamon sugar and then place it on the cookie sheet.

    Step 6: Bake for 12-14 minutes. Cool completely on a wire rack before decorating.

    Tips for making a well-rounded cookie that won’t flatten out:

    • Follow the measurements of the ingredients precisely. When Measuring in cups, heap, and level the top.
    • Use cold butter. Good quality butter is always preferred; don’t use margarine or other butter substitutes. Cream butter and sugar until fluffy; try not to over-mix.
    • Chill the cookie dough for a minimum of two hours or overnight for a more rounded cookie, unless you are going for the crinkled cookie look, then you can bake at room temperature. Scoop out the dough and place it on a lined cookie sheet (preferably parchment paper or silicone mat). Pop the sheet in the fridge for 10-15 minutes or in the freezer for 5 minutes before transferring it to the oven. This will help the cookies hold their shape before the butter starts to melt.
    • Using a standard cookie scoop, this ginger cookie recipe will yield about 29-30 cookies.
    • Leave enough room between each cookie, about 1 ½ inches, so that they bake evenly.
    • If you are using the same cookie sheet, allow the sheet to cool before placing a new batch on it; the cookies will start to spread.
    • Place the sheet on the middle rack one layer at a time for an even baking.
    • Cool cookies on a cooling rack, that’s if you can wait (can you relate? 🙂
    Chewy pumpkin snap cookies stacked up on a table

    These cookies are addictive. It’s hard not to shove a couple in your mouth at a time, especially when a glass of warm milk is nearby and you love to dunk.

    Wait. What? You don’t dunk your cookies in milk? Who are you? Why are we even friends?

    dunking cookies into a cup with milk.

    There you have it! So, whether you are wrapping these chewy pumpkin snap cookies as a gift, taking them to a bake sale, or passing them out to kids while trick-or-treating, have fun baking them and enjoy every last crumb.

    You made it to the end of the page; I am sure you are peeking through your pantry to see what you have on hand. No? Alright, I tried; click through and check out other delicious treats that you might fancy for the holidays.

    Recipe FAQS for Pumpkin cookies

    How can I make Pumpkin Pie Spice at home?

    If you don’t have pumpkin pie spice, you can easily make one with some warm fall spices. Mix these ground spices and store them in an airtight container;
    4 teaspoons cinnamon
    ½ teaspoon ginger
    ½ teaspoon cloves
    ½ teaspoon nutmeg
    ½ teaspoon allspice.
    This will yield 2 tablespoons of pumpkin pie spice.  

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    Love Cookies? Here are Some Cookie Related Recipes to Try:

    • a stack of brown butter sugar cookies.
      Brown Butter Sugar Cookies
    • coconut pecan cookies on a serving tray.
      Coconut Pecan Cookies
    • Soft and Chewy Gingerbread cookies-25
      Soft and Chewy Gingerbread Cookies
    • CHOCOLATE CHIP MARSHMALLOW SKILLET COOKIES
      Mini Skillet Chocolate Marshmallow Cookies

    Did you make these pumpkin snap cookies? Share with us on Instagram using the hashtag worldlytreat(#worldlytreat); we’d love to see what you made. Don’t forget to pin it for later.

    Peace & Love

    Maureen

    📖 Recipe

    A stack of chewy pumpkin snap cookies.

    Chewy Pumpkin Snap cookies

    These pumpkin snap cookies are chewy and crispy around the edges with a cinnamon sugar crust for an added crunch; think gingersnap cookies but with pumpkin. 


    5 from 43 votes
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: American
    Prep Time: 12 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 24 minutes minutes
    Servings: 29 medium sized cookies
    Calories: 132kcal
    Author: Maureen Celestine

    Ingredients

    Pumpkin Snap Cookies

    • 2 ¼ cups All-purpose flour
    • 2 teaspoons Baking soda
    • 3 teaspoons Pumpkin pie spice (See the note column below on how to make yours)
    • 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

    • Adjust the oven rack to the middle position. Preheat oven to 350 F. Line 2 large baking sheet with parchment paper or silicone mats.


    • Combine the flour, baking soda, pumpkin pie spice, and salt in a large bowl; stir well to combine. Set aside


    •  In the bowl of an electric mixer fitted with paddle attachment, beat together on medium speed the butter and sugar until well incorporated, about 2 minutes. Beat in the eggs, then molasses, and pumpkin puree. Continue beating until mixture is smooth. Scrape down the sides and bottom of the bowl, reduce the speed to low and gradually stir in the flour mixture ¼  cup at a time. Mix until just combined. Remove the bowl from stand then use your clean hands to bring the dough together.


    • Wrap the dough ball in cling wrap and chill in the refrigerator for a minimum of 2 hours or overnight.


    • Place the cinnamon sugar on a flat plate. Scoop the cookie dough, then roll on your palm to form a ball( I used a medium scoop about 4 teaspoons). Roll the ball over the cinnamon sugar until well coated. 


    • Place them, spaced well apart on the baking sheet. Bake for about 12-14 minutes. Remove from the oven and allow to sit on the cookie sheet for about 5 minutes then transfer onto a cooling rack to cool completely. 


    Sugar coating

    • Combine the sugar and cinnamon in a bowl until well incorporated. Store in an airtight container until it's ready to be used. This will yield ½ cup of cinnamon sugar.


    Notes

    • PS: Your cookie might be slightly higher than mine when baked; I flattened the top of my pumpkin snap cookies with the bottom of a jar before and after baking for aesthetics. 
    • I also doubled the size of the balls to make four large cookies, as seen in the blog post. I immediately used a cookie stamp to press down on the cookie and gently removed it from the oven. Cute huh?
    • Lastly, the glaze. I only did this to add color contrast; it's unnecessary, so you don't have to do it.
    1 cups confectioners' sugar
    1 tablespoons milk
    Place the powdered sugar in a bowl. Add the milk a teaspoon until you reach the consistency you'd like your icing to be. Mix well and pour into a piping bag or drizzle over cooled cookies with a spoon.
     

    Nutrition

    Serving: 1 | Calories: 132kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 122mg | Potassium: 72mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 398IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @WorldlyTreat or tag #worldlytreat!

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    Reader Interactions

    Comments

    1. Sophia says

      September 23, 2019 at 11:55 am

      Oh my goodness yum!! Pumpkin flavored anything is my absolute favorite.

      Reply
      • Maureen Celestine says

        September 24, 2019 at 8:11 am

        Glad to hear that, Sophia. Thank you

        Reply
    2. Michael says

      September 23, 2019 at 11:04 pm

      Pumpkin cookies? Sounds like a nutritious one. I don't eat pumpkins but I can give it a try I think. Something new wouldn't hurt

      Reply
      • Maureen Celestine says

        September 24, 2019 at 8:09 am

        I agree Michael, something new wouldn't hurt. If you like ginger snap cookies, you'd love this. There is no pumpkin aftertaste. I hope you give them a try.

        Reply
    3. Ellie Plummer says

      September 24, 2019 at 12:08 am

      These look delicious! I absolutely love pumpkin so will def try these out.

      Reply
      • Maureen Celestine says

        September 24, 2019 at 8:08 am

        Thanks. I hope you enjoy Ellie.

        Reply
    4. Bella says

      September 24, 2019 at 9:18 am

      yumm these look so good, cookies are my fav anything pumpkin is good.

      Reply
    5. Paula Stewart says

      September 24, 2019 at 11:29 am

      I bought my first pumpkin spice item of the year yesterday. Pumpkin Spice Cheerios! I am loving the flavor and am addicted to everything pumpkin right now so these cookies are on my list to make.

      Reply
      • Maureen Celestine says

        September 24, 2019 at 2:59 pm

        Don't you just love the pumpkin flavors? Pumpkin spice cheerios sound delicious! I hope you give this one a try. Thanks for stopping by.

        Reply
    6. Jasmine M says

      September 24, 2019 at 11:39 am

      5 stars
      These cookies look absolutely delicious! I am going to have to try this recipe out soon. These are perfect for the Fall!

      Reply
    7. Steph S says

      September 24, 2019 at 12:01 pm

      These are the perfect cookie for fall! I love pumpkin everything!

      Reply
    8. Sushmita says

      September 24, 2019 at 12:16 pm

      I am so going to make this for my Halloween party! And thanks for sharing the simple pumpkin spice recipe! 🙂

      Reply
      • Maureen Celestine says

        September 24, 2019 at 2:57 pm

        Glad to hear that Sushmita. I hope it's a hit at the party. Let me know how it turns out. 🙂

        Reply
    9. Shadrack biwot says

      September 24, 2019 at 12:19 pm

      Pumpkin cookies they look really delicious I should try this one of these days though I've never been a great fun of pumpkin

      Reply
    10. Stephanie Stebbins says

      September 24, 2019 at 12:26 pm

      5 stars
      Yum! Perfect for this time of year!

      Reply
    11. tweenselmom says

      September 24, 2019 at 12:35 pm

      5 stars
      I've always been curious about the difference in taste between pumpkin and squash. Can you tell me?

      Reply
      • Maureen Celestine says

        September 24, 2019 at 2:50 pm

        Of course! In my opinion, there is no significant difference. I find squash, depending on the type a little sweeter with a nutty undertone than pumpkin. I hope that helped.

        Reply
    12. Lindsay Veremis says

      September 24, 2019 at 3:06 pm

      5 stars
      Wiping the drool off my lap right now! These look and sound amazing and I love recipes that feature pumpkin.

      Reply
      • Maureen Celestine says

        October 02, 2019 at 5:21 am

        Hahaha not to gloat, that was me a few days ago...pumpkin recipes are magic IMO. Thanks for stopping by Lindsay.

        Reply
    13. Erik the Hungry Traveller says

      September 24, 2019 at 3:53 pm

      Just so you know i saved your article. I started baking to relieve stress but i somehow cant perfect baking cookies. This is sooo perfect as gift ideas for friends.

      Reply
      • Maureen Celestine says

        October 02, 2019 at 5:19 am

        Thanks for the save, Erik. Baking is a beautiful way to relieve stress, and I enjoy it. Baking cookies requires little technique; if you follow the steps I shared, you'll be good to go. I hope you bake some this season and share it with friends.

        Reply
    14. Kuntala Banerjee says

      September 24, 2019 at 4:32 pm

      5 stars
      I loved the idea of making cookies from pumpkins. We in India eat pumpkins very frequently. It would be wonderful to use it in a different way as a snack. Good idea.

      Reply
    15. Lyanna Soria says

      September 24, 2019 at 6:21 pm

      5 stars
      Those pumpkin snap cookies look absolutely delicious! I definitely need to try making this one someday and it's quite easy to make too. Love the use of that adorable cookie stamp.

      Reply
      • Maureen Celestine says

        October 02, 2019 at 5:23 am

        Thanks, Lyanna. I hope you give it a go. My curious self had to use the cookie stamp to see what it'd look like, and I love them 🙂

        Reply
    16. Celebrate Woman Today says

      September 24, 2019 at 6:34 pm

      I will try these in my own kitchen! Looks awesomely delish.

      Reply
      • Maureen Celestine says

        October 02, 2019 at 5:27 am

        Thank you! Enjoy

        Reply
    17. Jen says

      September 24, 2019 at 8:33 pm

      5 stars
      I love pumpkin and I love your recipe they look very delicious. Very timely I was just thinking to make some pumpkin cookies - I'll be trying your recipe. Thanks for sharing 🙂

      Reply
      • Maureen Celestine says

        October 02, 2019 at 5:14 am

        Glad to hear that, Jen. I hope you enjoy it, and if you make it kindly share it with me via social media (@worldlytreat) or email. I'd love to see how it turned out.

        Reply
    18. Sundeep says

      September 25, 2019 at 12:41 am

      5 stars
      This cookies looks so delicious. And it looks like easy to make. I will try this weekend for sure. Thanks for sharing

      Reply
      • Maureen Celestine says

        October 02, 2019 at 5:52 am

        Thank you, Sundeep. Enjoy every bite, please share a screengrab with us on Instagram using the hashtag #worldlytreat. I'll like to see what you made.

        Reply
    19. Maartje van Sandwijk says

      September 25, 2019 at 1:14 am

      These look amazing! And tips on how to make them vegan? 🙂

      Reply
      • Maureen Celestine says

        October 02, 2019 at 5:50 am

        Thank you, Maartje. You can substitute the butter with olive oil or unrefined coconut oil or vegan margarine. Substitute the eggs with Flaxseed (mix 1 tablespoon of ground flaxseed with 3 tablespoons of water until it's gooey. This would replace 1 egg).

        Reply
    20. Rachel says

      September 25, 2019 at 10:00 am

      These sound INCREDIBLE! I can't wait to make them!

      Reply
      • Maureen Celestine says

        October 02, 2019 at 5:12 am

        Thanks! I hope you enjoy.

        Reply
    21. Patricia M. says

      September 25, 2019 at 2:00 pm

      Thanks for sharing this recipe with us, the cookies look amazing and I'm sure they taste good too. I love anything pumpkin this time of the year.

      Reply
      • Maureen Celestine says

        October 02, 2019 at 5:11 am

        Always a pleasure. Pumpkin season is becoming a fave of mine.

        Reply
    22. Arun Dahiya says

      September 26, 2019 at 11:08 am

      Thank you so much for this yummy recipe. I am a cookie lover. My morning start with milk and cookies. I will make them this Sunday. Thank you for the recipe.

      Reply
      • Maureen Celestine says

        October 02, 2019 at 5:31 am

        Wow! Every morning? You must be a gym buff or have good genes; I wish I could eat cookies every day 😉 Kindly share it with me via social media (@worldlytreat) or email. I’d love to see how it turned out.

        Reply
    23. Agnes Vazhure says

      October 02, 2019 at 2:03 am

      Pumpkin recipe season! Love it. This is my first recipe to try!

      Reply
      • Maureen Celestine says

        October 02, 2019 at 5:28 am

        Glad to hear that Agnes, kindly share it with me via social media (@worldlytreat) or email. I’d love to see how it turned out.

        Reply
    24. Elizabeth O says

      October 05, 2019 at 5:32 pm

      Wow....something nice to bake in this season...I will try this recipe for sure.

      Reply
    25. J Chace says

      October 04, 2021 at 9:03 am

      5 stars
      Made these last night after adjusting for high-altitude. Fantastic recipe! I will definitely be adding these to my regular fall baking list. Thank you for sharing!

      Reply
      • Maureen Celestine says

        October 05, 2021 at 12:44 pm

        I am so happy to hear that, J Chace! I am glad you enjoyed it. I appreciate you! Thanks for taking the time to leave a comment.

        Reply

    Trackbacks

    1. Chocolate Chip Marshmallow Skillet Cookies - WORLDLY TREAT says:
      February 11, 2021 at 3:22 pm

      […] of game-changer, have you tried my chewy pumpkin snap cookies? It’s our fans’ favorite. Check it out once you are done shoving your face with these […]

      Reply
    5 from 43 votes (34 ratings without comment)

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    Maureen celestine

    Thanks for stopping by. It means the world to me. On Worldly Treat, you'll discover family-friendly dishes, one-pot recipes, signature cocktails, classic African dishes, holiday favorites, and lots more! Easy recipes for the everyday home cook. You can taste the world right in your kitchen without taking a trip. Please follow along. Let's get cooking!

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