Chewy Pumpkin Snickerdoodle Cookies Recipe
If you’re on the hunt for the ultimate fall treat to bake and share, look no further than these Chewy Pumpkin Snickerdoodle Cookies. With their irresistibly soft texture, warmly spiced pumpkin flavor, and classic cinnamon-sugar coating, these cookies perfectly bridge nostalgic snickerdoodle goodness with that cozy pumpkin twist we all crave as soon as the leaves start to turn. They’re quick to make, welcoming for bakers of all skill levels, and guaranteed to bring a smile (and maybe a little happy dance) to anyone who tries them!
Ingredients You’ll Need
Part of the magic of Chewy Pumpkin Snickerdoodle Cookies is using simple pantry ingredients that each play a special role in delivering soft, flavorful, fall-inspired cookies. Every component helps build the signature texture, spice, and flavor we love.
- All-purpose flour: Provides the structure for thick, pillowy cookies that hold their shape but stay tender.
- Cream of tartar: Essential for classic snickerdoodle tang and chewiness—don’t skip it!
- Baking soda: Partners with cream of tartar for just the right rise and soft bite.
- Salt: Balances the sweetness and wakes up all those cozy spices.
- Ground cinnamon: Brings warmth and just the right amount of spice (plus, it’s a snickerdoodle must).
- Ground nutmeg: Adds a hint of earthy, autumnal flavor that pairs beautifully with pumpkin.
- Ground cloves: Just a touch goes a long way for depth and that unmistakable pumpkin spice aroma.
- Unsalted butter (softened): Lends richness, moisture, and helps create that classic buttery crumb.
- Granulated sugar: Sweetens and helps the cookies hold their tender, chewy structure.
- Brown sugar (packed): Contributes extra moisture and a hint of molasses flavor for density and chew.
- Canned pumpkin puree: The star ingredient for natural pumpkin flavor and a gorgeous orange hue (just be sure to use puree, not pie filling).
- Large egg: Binds the dough and ensures every bite is wonderfully soft.
- Vanilla extract: Enhances the warm, comforting flavor profile.
- Granulated sugar (for rolling): Gives that sparkling, traditional snickerdoodle finish on the outside.
- Ground cinnamon (for rolling): Makes the outside extra fragrant and inviting once the cookies bake.
How to Make Chewy Pumpkin Snickerdoodle Cookies
Step 1: Prep Your Oven and Ingredients
First things first, preheat your oven to 350 degrees Fahrenheit. Line your baking sheets with parchment paper so you’re ready for quick, mess-free transfer later. As you gather your ingredients, make sure your butter is softened and your pumpkin puree is blotted with a paper towel if it seems watery—this ensures delightfully chewy centers, not cakey cookies!
Step 2: Whisk Together Dry Ingredients
In a medium-sized bowl, whisk the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves. You want these to be thoroughly combined so every cookie is evenly spiced. The aroma at this stage already hints at the autumn magic ahead!
Step 3: Cream the Butter and Sugars
Grab a large mixing bowl and beat the softened butter, granulated sugar, and packed brown sugar together until light and fluffy. This step is key—creaming incorporates air for that pillowy texture that makes Chewy Pumpkin Snickerdoodle Cookies so dreamy.
Step 4: Add the Wet Ingredients
Next, beat in the pumpkin puree, egg, and vanilla extract until everything is fully combined. The mixture will look luscious and smell amazing—the pumpkin gives a hint of color and adds to that irresistible chew.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet mix, stirring or mixing on low just until combined (be careful not to overmix, as this keeps the cookies soft). At this point, your dough will be thick, fragrant, and ready for rolling.
Step 6: Make the Cinnamon Sugar and Shape
In a small bowl, stir together the extra granulated sugar and cinnamon. Scoop out tablespoon-sized amounts of dough and roll into balls, then toss each ball generously in the cinnamon-sugar. This outer layer is what sets snickerdoodles apart, giving each cookie that sparkling, sweet crust.
Step 7: Bake and Cool
Arrange your dough balls about 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, just until the edges set but the centers still look soft—this is the secret for truly Chewy Pumpkin Snickerdoodle Cookies. Allow them to cool on the sheet for about 5 minutes before transferring to a wire rack to finish cooling (if you can resist sneaking one warm from the tray!).
How to Serve Chewy Pumpkin Snickerdoodle Cookies
Garnishes
For a little extra flair, try sprinkling the warm cookies with a tiny pinch of cinnamon or a drizzle of white chocolate. If you’re feeling festive, a dusting of powdered sugar or a sprinkle of pumpkin spice on top never fails to impress and enhances that autumnal look and flavor.
Side Dishes
The warm, cinnamony notes of these cookies pair beautifully with a mug of hot chai, spiced apple cider, or a creamy latte. If you’re serving them at a gathering, balance the sweetness with a platter of fresh fruit, or cozy up with a scoop of vanilla ice cream alongside your Chewy Pumpkin Snickerdoodle Cookies for the ultimate dessert combo.
Creative Ways to Present
Stack the cookies in gift boxes tied with twine for a homemade hostess gift, or use them as the base for festive ice cream sandwiches (pumpkin and vanilla is a match made in heaven!). For parties, lay them out in a spiral on a big round tray and tuck in cinnamon sticks or faux autumn leaves for that extra wow factor.
Make Ahead and Storage
Storing Leftovers
Chewy Pumpkin Snickerdoodle Cookies stay wonderfully soft when stored in an airtight container at room temperature. They’ll maintain their delicious texture for about 4–5 days, which is perfect if you want to bake ahead for events or just snack on them through the week.
Freezing
For longer storage, you can freeze the baked cookies or even the unbaked dough balls (coated in cinnamon sugar). Place them in a single layer on a parchment-lined tray until firm, then transfer to an airtight bag or container. They’ll keep for up to three months—just thaw and enjoy, or bake the dough balls straight from the freezer for a freshly baked treat anytime!
Reheating
To recapture that just-baked warmth, microwave a cookie for 10–15 seconds or pop a few into a low oven for a couple of minutes. This makes them as soft and inviting as when they first came out of the oven, with all the chewy, spiced goodness intact.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! If using fresh pumpkin puree, just make sure to drain off excess moisture with a paper towel to keep your Chewy Pumpkin Snickerdoodle Cookies from getting too cakey. Canned pumpkin tends to have a more consistent texture for baking, but homemade works in a pinch.
Do I need to chill the dough?
Chilling the dough isn’t required for this recipe, but if you’d like thicker cookies, you can pop the dough in the fridge for 30 minutes before rolling. This step can help with shaping, especially in warmer kitchens.
How do I get the cookies extra chewy?
For the ultimate chewy texture, slightly underbake the cookies and let them finish setting on the baking sheet as they cool. The centers should look a bit glossy when you take them out—this is the secret to Chewy Pumpkin Snickerdoodle Cookies!
Can I double the recipe?
Yes, this recipe doubles wonderfully for bigger batches. Just make sure to mix ingredients in a large enough bowl and give each cookie room on the baking sheets for even baking.
What if I don’t have cream of tartar?
Cream of tartar is key for that classic snickerdoodle tang and texture, but if you don’t have any, you can substitute with 2 teaspoons of lemon juice or white vinegar. The taste will be a little different but still delicious.
Final Thoughts
You’re about to discover why Chewy Pumpkin Snickerdoodle Cookies are a tried-and-true favorite around here. With their perfect blend of pumpkin, spices, and signature snickerdoodle texture, they bring a little extra joy to any autumn gathering—or just a cozy afternoon at home. Give them a try and watch how quickly they disappear from your kitchen!
Print
Chewy Pumpkin Snickerdoodle Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Chewy Pumpkin Snickerdoodle Cookies are a delightful fall treat with warm spices and a hint of pumpkin flavor. They are soft, chewy, and coated in a cinnamon sugar mixture for extra sweetness.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For Rolling:
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350 degrees Fahrenheit.
- Prepare dry ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves.
- Mix wet ingredients: In a large bowl, cream together butter, granulated sugar, and brown sugar. Beat in pumpkin, egg, and vanilla.
- Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing until just combined.
- Prepare cinnamon sugar mixture: In a small bowl, combine 2 tablespoons sugar and 1 tablespoon cinnamon.
- Roll the dough: Scoop dough, roll into balls, and coat each ball in the cinnamon sugar mixture.
- Bake: Place coated dough balls on a baking sheet and bake for 10-12 minutes.
- Cool: Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For extra chewiness, slightly underbake the cookies.
- Store cookies in an airtight container to maintain softness.
- These cookies are perfect for fall with their warm spices and pumpkin flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
