If you’re looking for a cookie that brings all the cozy autumn vibes with every bite, these Chewy Pumpkin Snickerdoodle Cookies are about to become your new obsession. They blend the soft, spiced nostalgia of pumpkin pie with the signature tang and chewy center of a classic snickerdoodle. Whether you’re enjoying them alongside a steaming mug of chai or sharing a batch at your next gathering, these cookies always steal the show with their warm cinnamon swirls and irresistible pumpkin flavor.

Chewy Pumpkin Snickerdoodle Cookies Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these Chewy Pumpkin Snickerdoodle Cookies works overtime to create an autumn treat that’s perfectly spiced, extra soft, and wonderfully chewy. Keep these pantry staples on hand, and you’ll be ready to whip up a batch whenever the craving hits!

Unsalted butter: Use softened butter for the lightest, fluffiest cookie texture and to let the fall spices shine through.
Granulated sugar: This sweetens the dough and is crucial for rolling the cookies in that classic cinnamon-sugar coat.
Brown sugar: The molasses adds a caramel-like depth and helps create that legendary chewiness.
Pumpkin puree: Brings moisture, a gentle pumpkin flavor, and a beautiful golden hue—just make sure you’re using pure pumpkin, not pie filling!
Egg yolk: All the richness without extra moisture, ensuring perfectly chewy cookies rather than cakey ones.
Vanilla extract: Rounds out all the flavors and infuses a sweet warmth.
All-purpose flour: The backbone of your cookies—measured carefully for the best texture.
Baking soda: Lifts the dough just enough to keep them soft and puffy.
Cream of tartar: The hallmark of a true snickerdoodle, lends signature tanginess.
Salt: Enhances the sweetness and deepens all the spices.
Ground cinnamon: Essential for that classic snickerdoodle flavor and the cinnamon-sugar coating on the outside.
Ground nutmeg: Adds a subtle warmth that pairs beautifully with pumpkin.
Extra granulated sugar (for coating): Ensures every bite starts with a delightfully sweet, crackly crust.
Extra ground cinnamon (for coating): Intensifies the cozy, spicy aroma as the cookies bake.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Prepare Your Oven and Baking Sheets

To set yourself up for baking success, start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This little bit of prep helps the cookies bake evenly and prevents sticky clean-up later, so you can focus on enjoying the magic of snickerdoodle baking.

Step 2: Cream the Butters and Sugars

In a large bowl, use a mixer (or some elbow grease) to cream together the softened butter, granulated sugar, and brown sugar until the mixture is pale and fluffy. This step is key for creating that perfectly chewy, tender texture and a light crumb that practically melts in your mouth.

Step 3: Add Pumpkin, Egg Yolk, and Vanilla

Mix in the pumpkin puree, egg yolk, and vanilla extract until everything is absolutely smooth and well combined. The pumpkin will give your dough a sunny tint and add that signature autumn flavor, while the egg yolk keeps every bite luscious and soft.

Step 4: Whisk and Combine Dry Ingredients

In a separate bowl, carefully whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. This dry blend is what makes Chewy Pumpkin Snickerdoodle Cookies truly special—their richness, chew, and deep spice come through in every batch.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Overmixing can make your cookies tough, so fold everything together just until there are no more streaks of flour.

Step 6: Make the Cinnamon-Sugar Coating

In a smaller bowl, stir together the granulated sugar and ground cinnamon for the coating. This quick step is what turns classic pumpkin cookies into unforgettable Chewy Pumpkin Snickerdoodle Cookies—the sparkling sweet crust is out of this world!

Step 7: Scoop and Roll the Cookie Dough

Using a medium cookie scoop or tablespoon, shape the dough into 1½-tablespoon-sized balls. Roll each dough ball through the cinnamon-sugar mixture, making sure every side is thoroughly coated for that irresistible, crackly finish.

Step 8: Bake and Cool

Place the dough balls about 2 inches apart on your prepared baking sheets. Bake for 9–11 minutes, just until the edges look set and the centers are slightly under-baked. Let them rest on the baking sheet for 5 minutes—they’ll finish setting up and stay extra chewy as they cool. Transfer to a wire rack to cool completely…if you can wait that long!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Garnishes

Add an extra sprinkle of cinnamon-sugar right before serving for a little extra sparkle and a satisfying crunch. A touch of flaky sea salt can also play up the sweet and spiced flavors for an elegant finishing touch.

Side Dishes

Chewy Pumpkin Snickerdoodle Cookies are incredible with a hot beverage: try pairing them with spiced chai, a pumpkin latte, or even a rich cup of cocoa. If you’re feeling festive, serve them alongside a fall fruit plate or a scoop of vanilla bean ice cream for an indulgent dessert plate.

Creative Ways to Present

Stack them in a rustic tin lined with a fall-themed napkin, or arrange them on a cake stand with a scattering of cinnamon sticks and tiny pumpkins. For gifting, wrap them in parchment and twine, and add a hand-written label—these cookies make adorable edible presents!

Make Ahead and Storage

Storing Leftovers

To keep Chewy Pumpkin Snickerdoodle Cookies at their very best, let them cool fully and then store them in an airtight container at room temperature. They’ll stay deliciously soft and chewy for up to 5 days, ready for whenever a pumpkin spice craving strikes.

Freezing

Want to save some for later? Freeze baked cookies in a single layer before transferring to a freezer bag or airtight container. You can also freeze the unbaked dough balls (minus the sugar coating) and roll them in cinnamon-sugar just before baking—perfect for fresh, gooey cookies on demand!

Reheating

If you love cookies warm, pop one or two in the microwave for about 10–15 seconds. They’ll taste like they just came out of the oven, with that dreamy chewy texture and all the cozy, melty pumpkin goodness.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

For best results, stick to pure pumpkin puree—pumpkin pie filling is already sweetened and spiced and could change the flavor and texture of your Chewy Pumpkin Snickerdoodle Cookies.

Do I really need the cream of tartar?

Cream of tartar gives classic snickerdoodles their delightful tang and chewy bite. If you skip it, the cookies may turn out a bit less chewy, but the recipe will still taste delicious.

Why chill the dough before baking?

Chilling the dough for 30 minutes helps create that soft, chewy center by letting the flavors meld and giving the dough time to firm up, making scooping and rolling much easier.

How do I prevent my cookies from spreading too much?

If your dough is a little warm or sticky, pop it in the fridge for 30 minutes before baking. Always bake on parchment to encourage the perfect spread and keep those chewy edges intact.

Can I make these gluten-free?

Yes! You can swap in your favorite 1:1 gluten-free all-purpose flour blend. The result will still be chewy and packed with pumpkin spice goodness, though the texture might be just a bit different.

Final Thoughts

Baking a batch of Chewy Pumpkin Snickerdoodle Cookies is like wrapping yourself in a big, cozy scarf on the first crisp day of fall. Whether you’re sharing them with friends or sneaking a midnight snack, every bite bursts with cinnamon, pumpkin, and pure comfort. Gather your ingredients and treat yourself—you’ll be glad you did!

Chewy Pumpkin Snickerdoodle Cookies Recipe

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4.7 from 30 reviews

Author: admin
Total Time: 25 minutes
Yield: 20 cookies 1x
Diet: Vegetarian

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Description

These Chewy Pumpkin Snickerdoodle Cookies are the perfect treat for fall, combining the warm flavors of pumpkin, cinnamon, and nutmeg in a soft, chewy cookie coated in cinnamon sugar.

Ingredients

Scale

Cookies:

½ cup unsalted butter (softened)
½ cup granulated sugar
¼ cup brown sugar (packed)
⅓ cup pumpkin puree
1 large egg yolk
1 teaspoon vanilla extract
1¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Cinnamon-Sugar Coating:

¼ cup granulated sugar
1 teaspoon ground cinnamon

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Instructions

Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream butter and sugars: In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Mix in pumpkin puree, egg yolk, and vanilla extract until smooth.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. Gradually add the dry mixture to the wet ingredients and stir until just combined.
Prepare cinnamon-sugar coating: In a small bowl, combine the cinnamon and sugar for coating.
Form and bake cookies: Scoop dough into 1½-tablespoon-sized balls and roll each ball in the cinnamon-sugar mixture. Place on baking sheets and bake for 9–11 minutes.
Cool and serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.