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 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, and pumpkin pie spice, combined with molasses, 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?
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.
- All-purpose flour
- 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
- Brown sugar
- Eggs
- Dark molasses: unsulfured ( This will keep the cookies chewy and moist. It’ll also help release the flavor of the spices)
{ Please see recipe card for the right measurements and detailed directions}
How to make the Best Pumpkin Spice Cookies
- Step 1. Combine the dry ingrdients in a large bowl.
- Step 2. Mix together the sugar and butter in the mowl of a stand mixer. Beat in the eggs, molases and pumpkin puree. Set aside.
- Step 3. Wrap the dough in a plastic wrap and chill in the refrigerator.
- Step 4. Scoop out dough and place on a lined baking sheet.
- Step 5. Roll the dough in cinnamon sugar then place on the cookie sheet.
- Step 6. Bake for 12-14 minutes. Cool completely on a wire wrack 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 dough and place on a lined ( parchment paper or silicone mat, preferably) cookie sheet. 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.
- This ginger cookie recipe will yield about 29-30 cookies using a standard cookie scoop.
- Leave enough room between each cookie about 1 ½ inch 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, else 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? 🙂
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?
There you have it! So, whether you are wrapping these chewy pumpkin snap cookies as a gift, taking it to a bake sale, or passing it out to kids while trick-or-treating, have fun baking them and enjoy every last crumb.
See, 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
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.
Other Holiday Treats to Serve this Season
Soft and Chewy Gingerbread Cookies
CARAMELIZED CREAMY LEEK, ONION AND ARTICHOKE TART
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
Click here to save for later
Chewy Pumpkin Snap cookies
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
- 1 cups confectioners' sugar
- 1 tablespoons milk
Sophia says
Oh my goodness yum!! Pumpkin flavored anything is my absolute favorite.
Maureen Celestine says
Glad to hear that, Sophia. Thank you
Michael says
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
Maureen Celestine says
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.
Ellie Plummer says
These look delicious! I absolutely love pumpkin so will def try these out.
Maureen Celestine says
Thanks. I hope you enjoy Ellie.
Bella says
yumm these look so good, cookies are my fav anything pumpkin is good.
Paula Stewart says
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.
Maureen Celestine says
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.
Jasmine M says
These cookies look absolutely delicious! I am going to have to try this recipe out soon. These are perfect for the Fall!
Steph S says
These are the perfect cookie for fall! I love pumpkin everything!
Sushmita says
I am so going to make this for my Halloween party! And thanks for sharing the simple pumpkin spice recipe! 🙂
Maureen Celestine says
Glad to hear that Sushmita. I hope it's a hit at the party. Let me know how it turns out. 🙂
Shadrack biwot says
Pumpkin cookies they look really delicious I should try this one of these days though I've never been a great fun of pumpkin
Stephanie Stebbins says
Yum! Perfect for this time of year!
tweenselmom says
I've always been curious about the difference in taste between pumpkin and squash. Can you tell me?
Maureen Celestine says
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.
Lindsay Veremis says
Wiping the drool off my lap right now! These look and sound amazing and I love recipes that feature pumpkin.
Maureen Celestine says
Hahaha not to gloat, that was me a few days ago...pumpkin recipes are magic IMO. Thanks for stopping by Lindsay.
Erik the Hungry Traveller says
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.
Maureen Celestine says
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.
Kuntala Banerjee says
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.
Lyanna Soria says
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.
Maureen Celestine says
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 🙂
Celebrate Woman Today says
I will try these in my own kitchen! Looks awesomely delish.
Maureen Celestine says
Thank you! Enjoy
Jen says
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 🙂
Maureen Celestine says
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.
Sundeep says
This cookies looks so delicious. And it looks like easy to make. I will try this weekend for sure. Thanks for sharing
Maureen Celestine says
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.
Maartje van Sandwijk says
These look amazing! And tips on how to make them vegan? 🙂
Maureen Celestine says
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).
Rachel says
These sound INCREDIBLE! I can't wait to make them!
Maureen Celestine says
Thanks! I hope you enjoy.
Patricia M. says
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.
Maureen Celestine says
Always a pleasure. Pumpkin season is becoming a fave of mine.
Arun Dahiya says
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.
Maureen Celestine says
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.
Agnes Vazhure says
Pumpkin recipe season! Love it. This is my first recipe to try!
Maureen Celestine says
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.
Elizabeth O says
Wow....something nice to bake in this season...I will try this recipe for sure.
J Chace says
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!
Maureen Celestine says
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.