If you’re on a quest for the perfect fall treat, look no further than these Chewy Pumpkin Snickerdoodle Cookies. With their irresistibly soft centers, fragrant spices, and a dreamy pumpkin twist, these cookies embody everything we love about autumn in each bite. Whether you’re baking for a cozy night in, a family gathering, or just to celebrate sweater weather, this recipe is your ticket to warm, cinnamon-kissed bliss.
Ingredients You’ll Need
The magic of Chewy Pumpkin Snickerdoodle Cookies is in the beautiful blend of simple, pantry-friendly ingredients. Each one plays a special role in creating those pillowy, chewy cookies with that signature crackly cinnamon-sugar coating. Here’s what you’ll need (and why you need it!):
- Unsalted butter (1/2 cup, softened): Adds richness and that classic snickerdoodle tenderness—make sure it’s soft for easy creaming.
- Light brown sugar (1/2 cup, packed): Lends a caramel-like depth and helps keep the cookies extra chewy.
- Granulated sugar (1/4 cup + 1/4 cup for coating): Sweetens the dough and creates the signature sparkly cinnamon-sugar exterior.
- Pumpkin purée (1/3 cup, not pumpkin pie filling): The star ingredient—brings moisture, color, and that unmistakable autumnal flavor.
- Vanilla extract (1 tsp): Elevates all the warm spices and rounds out the flavor.
- All-purpose flour (1 1/2 cups): Gives the cookies their structure while keeping them soft.
- Baking soda (1/4 tsp): Helps the cookies rise just enough for that chewy texture.
- Cream of tartar (1/4 tsp): Essential for that classic tang and snickerdoodle chew.
- Salt (1/2 tsp): Balances all the sweetness and intensifies the flavors.
- Ground cinnamon (1 1/2 tsp + 1 tsp for coating): Infuses the dough and coating with that signature snickerdoodle warmth.
- Ground nutmeg (1/2 tsp): Adds extra coziness with its subtle spice.
- Ground cloves (1/4 tsp): Brings a hint of earthiness and depth.
- Ground ginger (1/4 tsp): Lends a gentle zing that brightens up the pumpkin flavor.
How to Make Chewy Pumpkin Snickerdoodle Cookies
Step 1: Cream the Butter and Sugars
Start by grabbing a large mixing bowl and an electric mixer (or some elbow grease!). Cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is key for getting that perfect chewy texture in your Chewy Pumpkin Snickerdoodle Cookies, so don’t rush it—give it a good two to three minutes!
Step 2: Blend in Pumpkin and Vanilla
Once your butter and sugars are perfectly fluffy, mix in the pumpkin purée and vanilla extract. The pumpkin will make the dough look a little looser and brighter, but that’s exactly what you want. Stir until everything is fully combined and the dough has a gorgeous orange hue.
Step 3: Whisk the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, cloves, and ginger. This step ensures the spices are evenly distributed, so every bite bursts with cozy flavor.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing just until combined. You don’t want to overmix—stop as soon as you no longer see streaks of flour. The dough will be soft and a little sticky at this point, which is perfect for chewy cookies.
Step 5: Chill the Dough
Cover the bowl with plastic wrap and pop it in the refrigerator for at least 30 minutes (or up to 24 hours if you want even chewier cookies). Chilling not only makes the dough easier to handle, but it also helps the cookies hold their shape and develop deeper flavor.
Step 6: Preheat and Prep
When you’re ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small bowl, mix together the remaining granulated sugar and cinnamon for the coating—this is what gives Chewy Pumpkin Snickerdoodle Cookies their irresistible crackly exterior.
Step 7: Scoop, Roll, and Coat
Scoop out tablespoon-sized amounts of dough, roll them into balls, and give each one a generous tumble in the cinnamon-sugar mixture. Place the coated dough balls on your prepared baking sheet about 2 inches apart, giving them plenty of room to spread into soft, chewy perfection.
Step 8: Bake to Perfection
Bake for 10–12 minutes, or until the edges are set and slightly golden but the centers still look soft. For the chewiest Chewy Pumpkin Snickerdoodle Cookies, underbaking is key. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack—they’ll firm up as they cool but stay perfectly chewy.
How to Serve Chewy Pumpkin Snickerdoodle Cookies
Garnishes
A light dusting of extra cinnamon-sugar right after baking will add sparkle and extra crunch. For a festive touch, try a drizzle of white chocolate or a sprinkle of pumpkin seeds. If you’re feeling decadent, a dollop of whipped cream on the side makes every bite even cozier.
Side Dishes
Pair your Chewy Pumpkin Snickerdoodle Cookies with a hot cup of chai, pumpkin spice latte, or a glass of cold milk for the ultimate autumn treat. They also play beautifully alongside a bowl of vanilla ice cream or a mug of mulled cider for a more indulgent dessert experience.
Creative Ways to Present
Stack your cookies on a rustic cake stand for a bake sale vibe, or arrange them in a pretty tin lined with parchment as a thoughtful homemade gift. For parties, sandwich a scoop of vanilla or cinnamon ice cream between two Chewy Pumpkin Snickerdoodle Cookies for easy, crowd-pleasing ice cream sandwiches!
Make Ahead and Storage
Storing Leftovers
To keep your Chewy Pumpkin Snickerdoodle Cookies soft, store them in an airtight container at room temperature. They’ll stay chewy and delicious for up to four days. If you want to keep them ultra-fresh, toss a slice of bread into the container—the cookies absorb the moisture and stay perfect!
Freezing
For future cookie cravings, freeze the rolled, unbaked dough balls (after coating in cinnamon-sugar) on a baking sheet until solid, then transfer to a zip-top bag. They’ll keep in the freezer for up to three months. When the craving hits, bake from frozen—just add an extra minute or two to the bake time.
Reheating
If your cookies have lost a bit of their soft, chewy magic, a quick 10-second zap in the microwave will bring them right back to life. You can also warm them in a low oven for a few minutes to gently revive that fresh-baked aroma and texture.
FAQs
Can I use pumpkin pie filling instead of pumpkin purée?
No, it’s best to stick with pure pumpkin purée for Chewy Pumpkin Snickerdoodle Cookies. Pumpkin pie filling contains added sugar and spices, which can throw off the flavor and texture of your cookies.
Why do I need to chill the dough?
Chilling the dough allows the flour to fully hydrate and the flavors to meld, resulting in cookies that are thicker, chewier, and richer in taste. It also makes the dough easier to handle and prevents the cookies from spreading too much.
Can I make these cookies gluten-free?
Absolutely! Simply substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The cookies will still be deliciously soft and chewy, though the texture may vary slightly depending on the blend.
What’s the secret to keeping these cookies extra chewy?
The secret is in a quick bake (just until the edges are set), a good chill on the dough, and using brown sugar for added moisture. Slightly underbaking is the key to that signature chewiness!
Can I double the recipe for a crowd?
Yes, this recipe doubles beautifully! Just make sure to chill the dough well and bake in batches so the cookies have enough space on the baking sheet to spread evenly.
Final Thoughts
If you’re looking for a cozy, crowd-pleasing treat, you can’t go wrong with Chewy Pumpkin Snickerdoodle Cookies. They’re the perfect blend of nostalgia and autumnal flair, and I promise they’ll disappear fast! Gather your ingredients, preheat your oven, and get ready to fall in love—one chewy, pumpkin-spiced bite at a time.
Print
Chewy Pumpkin Snickerdoodle Cookies Recipe
- Total Time: 57 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These Chewy Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar coating of traditional snickerdoodles with the moist, rich flavor of pumpkin puree. Perfect for fall, these soft and chewy cookies feature warm spices like cinnamon, nutmeg, cloves, and ginger for a comforting seasonal treat.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1/3 cup pumpkin purée (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, ensuring a smooth base for the dough.
- Add Pumpkin and Vanilla: Mix in the pumpkin purée and vanilla extract until the ingredients are fully combined, creating a moist and flavorful dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, ground cinnamon, nutmeg, cloves, and ginger to evenly distribute the spices and leavening agents.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined to avoid overmixing and ensure tender cookies.
- Chill Dough: Cover the dough and refrigerate for at least 30 minutes (or up to 24 hours) to firm it up and develop flavors, leading to chewier cookies.
- Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Make Cinnamon-Sugar Coating: In a small bowl, mix together granulated sugar and ground cinnamon to create the classic snickerdoodle coating.
- Form and Coat Cookies: Scoop tablespoon-sized portions of dough, roll each into a ball, then thoroughly coat them in the cinnamon-sugar mixture for that signature flavor and texture.
- Arrange and Bake: Place the coated dough balls onto the prepared baking sheet about 2 inches apart. Bake for 10–12 minutes or until the edges are set but the centers remain soft for chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely and avoid sogginess.
Notes
- For best results, slightly underbake the cookies to keep them soft and chewy.
- You can freeze the dough balls after rolling in cinnamon-sugar for quick baking later.
- Using fresh warm spices enhances the flavor richness of these cookies.
- Do not substitute pumpkin pie filling, as it contains sugars and spices that will alter the cookie texture and flavor.
- Prep Time: 15 minutes (plus 30 minutes chilling)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9 g
- Sodium: 80 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
