If you’re chasing the ultimate autumn treat, look no further than these Chewy Pumpkin Snickerdoodle Cookies. Each bite is everything you could want in a fall-inspired cookie: plush, chewy centers, a whimsical cinnamon-sugar shell, and cozy hints of pumpkin and spice throughout. It’s a recipe that feels like an edible cardigan: soft, warmly spiced, and destined to be a new favorite for pumpkin lovers and snickerdoodle devotees alike!
Ingredients You’ll Need
There’s magic in how just a few pantry staples come together to create those gloriously chewy pumpkin snickerdoodle cookies. Each ingredient plays a crucial role: from the butter lending rich tenderness, to the duo of cinnamon and nutmeg layering irresistibly warm flavors. Let’s break it all down.
- Unsalted butter (softened): This builds a rich, tender base for the cookies and helps them stay deliciously chewy.
- Granulated sugar: Provides sweetness and the perfect crisp edge, both in the dough and the cinnamon-sugar coating.
- Brown sugar: Adds moisture and a subtle molasses flavor, making the cookies even softer.
- Pumpkin puree: The star ingredient! It gives a lovely pumpkin flavor and a soft, plush texture.
- Large egg yolk: Ensures chewiness without making the cookies cakey.
- Vanilla extract: Rounds out the flavors with a gently sweet aroma.
- All-purpose flour: The sturdy backbone that gives the cookies structure without drying them out.
- Baking soda: Helps the cookies rise and develop those classic snickerdoodle crinkles.
- Cream of tartar: The secret to that signature tang and extra chew in every bite.
- Salt: Just the right balance to enhance and deepen all the flavors.
- Ground cinnamon: Brings warmth and familiarity, a key player in both the dough and the coating.
- Ground nutmeg: Lends a gentle, nutty background note that makes the pumpkin pop.
- Cinnamon-sugar coating: A blend of granulated sugar and cinnamon for that sweet, crackly finish on every cookie.
How to Make Chewy Pumpkin Snickerdoodle Cookies
Step 1: Cream the Butter and Sugars
Start with room-temperature unsalted butter and mix it together with both granulated and brown sugars in a large bowl. Let the mixer run until the mixture looks light, creamy, and fluffy. This step is crucial—it gives your chewy pumpkin snickerdoodle cookies their gorgeous soft texture and helps everything blend smoothly.
Step 2: Add Pumpkin, Egg Yolk, and Vanilla
Next, beat in the pumpkin puree, egg yolk, and vanilla extract. You’ll notice the dough becomes beautifully orange and even creamier. The egg yolk (not the whole egg!) is the ticket to extra chewiness without turning your cookies cakey.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. This blend delivers the classic snickerdoodle tang with warm autumnal undertones. Make sure everything is well-mixed so you get even flavor and leavening throughout.
Step 4: Mix Dry and Wet Ingredients
Gradually add your dry mixture to the wet ingredients, mixing just until a soft, slightly sticky dough forms. Don’t overmix—just blend until you can’t see flour. This step is essential for achieving the tender bite that defines chewy pumpkin snickerdoodle cookies.
Step 5: Chill the Dough
Cover the bowl and pop the dough in the fridge for 30 to 60 minutes. Chilling firms up the dough, making it easier to handle and ensuring the cookies don’t spread too much. This hands-off time is a tiny step with a big payoff for chewy, bakery-style results.
Step 6: Preheat Oven and Prep Baking Sheets
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Grab a small bowl and mix your cinnamon-sugar coating. This is where that signature snickerdoodle sparkle comes in!
Step 7: Shape and Coat the Cookies
Scoop out tablespoon-sized portions of chilled dough, roll each into a ball, and generously coat it in the cinnamon-sugar mixture. Place the balls on the prepared sheets, leaving about two inches between them to allow for spreading.
Step 8: Bake and Cool
Bake for 10 to 12 minutes. The edges should be set but the centers just barely look done—this is the secret for amazing chewy pumpkin snickerdoodle cookies! Cool them on the pan for five minutes before moving to a wire rack to finish.
How to Serve Chewy Pumpkin Snickerdoodle Cookies
Garnishes
Give your cookies a visual pop by sprinkling a pinch of extra cinnamon-sugar on top as soon as they come out of the oven. For an extra-special touch, try a drizzle of melted white chocolate or a dollop of spiced whipped cream for that bakery-worthy finish.
Side Dishes
Pair your chewy pumpkin snickerdoodle cookies with a cozy beverage—hot apple cider, pumpkin spice lattes, or even a chai tea are natural choices. For a complete dessert platter, serve them alongside fresh apple slices or small scoops of vanilla or caramel ice cream.
Creative Ways to Present
For parties or gifting, stack the cookies in glass jars, wrap them in parchment bundles with festive twine, or layer them with dried citrus slices for a rustic autumn cookie box. They’re also lovely sandwiched with cream cheese frosting for a mini whoopie pie vibe!
Make Ahead and Storage
Storing Leftovers
Chewy pumpkin snickerdoodle cookies stay fresh for up to a week in an airtight container at room temperature. Keep them away from direct heat or moisture to maintain their chewy texture, and add a slice of bread to the container if you want to keep them ultra-soft!
Freezing
To freeze baked cookies, let them cool fully first, then store in zip-top freezer bags for up to three months. You can also freeze unbaked, sugar-coated dough balls to bake fresh straight from the freezer—just add a couple extra minutes to the bake time.
Reheating
If you love your cookies warm, reheat individual cookies in the microwave for about 10 seconds, or pop a batch into a low oven (300°F) for a few minutes until gently warmed through. This brings back that just-baked, soft and melty texture.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree works beautifully in chewy pumpkin snickerdoodle cookies. Just make sure to blot it with paper towels to remove excess moisture—this keeps the cookies from getting too cakey.
Why do the cookies need chilling before baking?
Chilling helps the dough firm up, so the cookies hold their shape and get that perfect chewy center. It also intensifies the flavors and keeps them from spreading too much in the oven.
Can I make these gluten-free?
Yes, you can swap the all-purpose flour for a 1:1 gluten-free baking blend. The cookies will still turn out soft and chewy—be sure to check your flour’s recommendations for best results.
Do I really need cream of tartar?
Cream of tartar helps create the classic tangy flavor and chewy bite of traditional snickerdoodles. If you don’t have it, the cookies will still work, but they might taste more like classic sugar cookies with pumpkin spice.
How do I know when the cookies are done?
The trick is to remove them when the edges look set but the centers still seem soft. They’ll firm up as they cool, giving you those signature chewy pumpkin snickerdoodle cookies every time!
Final Thoughts
These chewy pumpkin snickerdoodle cookies are the ultimate fall comfort bake. Whether you share them with friends or keep them all for yourself (we won’t judge!), you’re in for a treat brimming with nostalgic flavors and perfect texture. Now’s the time—grab your pumpkin puree and get ready to fall in love with this delightfully easy, delightfully delicious recipe!
Print
Chewy Pumpkin Snickerdoodle Cookies Recipe
- Total Time: 1 hour 15 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. Soft and packed with pumpkin spice, these cookies are perfect for a cozy autumn treat.
Ingredients
For the cookie dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1/3 cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the cinnamon-sugar coating:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Cream the butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Mix in the pumpkin puree, egg yolk, and vanilla extract until smooth.
- Prepare dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
- Combine: Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Chill the dough: Cover and chill the dough for 30–60 minutes.
- Preheat oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Make the coating: In a small bowl, stir together the sugar and cinnamon.
- Shape the cookies: Scoop tablespoon-sized amounts of dough, roll into balls, then coat each ball in the cinnamon-sugar mixture.
- Bake: Place the coated dough balls on the prepared baking sheets and bake for 10–12 minutes.
- Cool and enjoy: Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Do not overbake—these cookies are meant to stay soft and chewy.
- For extra flavor, add a pinch of ground ginger or cloves to the dough.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 11g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
