Get ready to experience the cosiest, most crave-worthy fall baking magic! These Chewy Pumpkin Snickerdoodle Cookies blend soft pumpkin spice nostalgia with the irresistible bite of classic snickerdoodles. Each cookie is delightfully chewy in the center and dusted with a sparkly cinnamon-sugar coat. Whether you’re looking to fill your kitchen with the scent of autumn or you’re simply after something sweetly spiced, this recipe is guaranteed to hit the spot for anyone who loves rich pumpkin flavor and pillow-soft cookies.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Chewy Pumpkin Snickerdoodle Cookies is in how a handful of pantry staples transform into pure cookie bliss. Each ingredient plays a key role, from achieving the perfect chew to delivering that deep pumpkin spice flavor—and of course, the signature cinnamon sugar finish no snickerdoodle should be without!
- Unsalted butter (1/2 cup, softened): Be sure it’s at room temperature for easy creaming and that signature soft crumb.
- Granulated sugar (1/2 cup): Adds sweetness and helps the cookies spread just right.
- Brown sugar (1/4 cup, packed): Gives a touch of molasses richness and deepens the chewiness.
- Pumpkin purée (1/3 cup, not pumpkin pie filling): Adds flavor, moisture, and that gorgeous orange hue.
- Vanilla extract (1 teaspoon): Rounds out the pumpkin and spices with a warm, aromatic note.
- All-purpose flour (1 1/2 cups): The foundation for structure and softness in every bite.
- Baking powder (1/4 teaspoon): Works with baking soda to give the cookies just a little lift.
- Baking soda (1/4 teaspoon): Essential for chew; helps the cookies spread and brown slightly.
- Cream of tartar (1/4 teaspoon): A classic snickerdoodle ingredient for tang and softness.
- Salt (1/4 teaspoon): Balances the sweetness and brings out all the other flavors.
- Ground cinnamon (1 1/2 teaspoons): The heart of pumpkin spice—absolutely essential for warmth and aroma.
- Ground nutmeg (1/2 teaspoon): Adds another layer of autumnal spice and complexity.
- Cinnamon sugar coating—granulated sugar (1/4 cup) and cinnamon (1 teaspoon): Rolls each cookie in a sparkly, spicy, sweet jacket that makes every bite special.
How to Make Chewy Pumpkin Snickerdoodle Cookies
Step 1: Prep Your Baking Sheets and Oven
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This not only prevents sticking (and messy cleanups) but also helps your Chewy Pumpkin Snickerdoodle Cookies bake up with crisp edges and perfect bottoms, while staying soft inside.
Step 2: Cream Butter and Sugars
In a large mixing bowl, combine your softened butter, granulated sugar, and brown sugar. Beat them together until the mixture looks extra light and fluffy—the more air you beat in at this stage, the softer and chewier your cookies will be.
Step 3: Add Pumpkin and Vanilla
Mix in the pumpkin purée (make sure it’s not pumpkin pie filling) and vanilla extract. This is where the batter takes on its vibrant color and all those cozy pumpkin vibes. Stir until your mixture is smooth and totally combined.
Step 4: Whisk Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, salt, ground cinnamon, and nutmeg. Each component enhances the chewy, tender texture and delicately spiced flavor of your Chewy Pumpkin Snickerdoodle Cookies.
Step 5: Combine Wet and Dry Mixes
Gradually add the dry ingredients to the pumpkin-butter mixture, stirring until everything comes together to form a soft, slightly sticky dough. Don’t overmix—just until you no longer see streaks of flour and everything looks even.
Step 6: Chill the Dough
Pop your dough in the refrigerator for about 30 minutes. Chilling makes the dough easier to handle and ensures your cookies won’t spread too much, keeping them plump and chewy every time.
Step 7: Roll in Cinnamon Sugar
While the dough chills, stir together your cinnamon sugar mixture in a small bowl. Scoop out a tablespoon of cookie dough (a cookie scoop is perfect here), roll it into a ball, and then generously coat in cinnamon sugar until every inch is covered.
Step 8: Bake to Perfection
Place the cookie dough balls at least 2 inches apart on your prepared baking sheets. Bake for 10 to 12 minutes—watch for edges that are set while the centers look just a bit underdone. That’s the secret to extra chewy Chewy Pumpkin Snickerdoodle Cookies!
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for five minutes so they firm up just enough to transfer without breaking. Then, move them to a wire rack and try to resist sneaking one before they’re cool. Trust me—the wait is worth it.
How to Serve Chewy Pumpkin Snickerdoodle Cookies
Garnishes
Give your Chewy Pumpkin Snickerdoodle Cookies some extra autumn sparkle by sprinkling a tiny pinch of cinnamon sugar on top while they’re still warm. For an over-the-top touch, add a thin drizzle of maple glaze or a sprinkle of turbinado sugar for glitz and crunch.
Side Dishes
These cookies pair dreamily with cozy drinks like hot apple cider, chai lattes, or rich, steamy coffee. For a dessert spread, serve them alongside other spiced treats like pumpkin bread, caramel sauce, or a scoop of vanilla ice cream for an indulgent fall sundae.
Creative Ways to Present
Stack your Chewy Pumpkin Snickerdoodle Cookies in a mason jar and tie on a ribbon for sweet homemade gifts, or sandwich them with whipped cinnamon buttercream for playful whoopie pies. Lay them out on a rustic wooden board for effortless party platters and autumn gatherings.
Make Ahead and Storage
Storing Leftovers
Keep your Chewy Pumpkin Snickerdoodle Cookies extra soft and fresh by storing them in an airtight container at room temperature. Slip a slice of bread in the container to help them stay chewy for up to 5 days. (The bread absorbs excess air moisture, keeping your cookies just-right!)
Freezing
For longer storage, pop the cookies—or the unbaked dough balls—on a baking sheet to freeze solid, then transfer to a freezer bag. Label, seal, and freeze for up to three months. When cookie cravings hit, bake directly from frozen, adding an extra minute or two to the bake time.
Reheating
To revive that warm, bakery-fresh taste and texture, microwave leftover cookies for 8-10 seconds or warm them in a low oven for a few minutes. They’ll regain that perfect chewy center and make your kitchen smell incredible again.
FAQs
Can I use pumpkin pie filling instead of pumpkin purée?
Stick with pure pumpkin purée for this recipe, since pumpkin pie filling contains added sugar and spices that will throw off both the flavor and texture of your Chewy Pumpkin Snickerdoodle Cookies.
Do I really need cream of tartar?
Absolutely! Cream of tartar gives snickerdoodles their iconic tang and chewy bite. If you skip it, your cookies will still be tasty, but not quite true to classic snickerdoodle character.
Can I make these gluten-free?
Yes! Substitute a good-quality 1:1 gluten-free baking flour for the all-purpose flour. Just check that all your other ingredients (including baking powder) are gluten-free, and your Chewy Pumpkin Snickerdoodle Cookies will turn out beautifully.
Why do my cookies look underdone in the center?
That’s exactly what you want! Take them out just as the edges are set and the centers look slightly soft. They’ll finish setting up as they cool, resulting in perfectly chewy pumpkin snickerdoodle cookies every time.
Can I double this recipe for a crowd?
Of course! Simply double all ingredients and bake in batches. These cookies are always a hit at fall potlucks and parties—don’t be surprised if they disappear fast!
Final Thoughts
There’s something truly magical about baking Chewy Pumpkin Snickerdoodle Cookies—the way the warm spices and pumpkin aroma fill the kitchen, and how each bite is soft, chewy, and unforgettable. If you’re looking to embrace the fall spirit or simply want an easy, delightful treat, give these cookies a try. You’re bound to fall in love with every bite!
Print
Chewy Pumpkin Snickerdoodle Cookies Recipe
- Prep Time: 15 minutes (plus 30 minutes chilling)
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chewy Pumpkin Snickerdoodle Cookies are a delightful fall treat with a perfect blend of pumpkin, cinnamon, and sugar. Soft, chewy, and full of flavor, these cookies are sure to be a hit at any gathering or as a cozy snack.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1/3 cup pumpkin purée (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin purée and vanilla extract and mix until combined.
- Prepare Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms. Chill the dough in the refrigerator for 30 minutes for easier handling.
- Make Cinnamon Sugar Coating: In a small bowl, mix together the cinnamon sugar coating.
- Form Dough Balls: Scoop out 1 tablespoon of dough at a time, roll into a ball, then roll in the cinnamon sugar mixture. Place the cookie dough balls on the prepared baking sheets about 2 inches apart.
- Bake: Bake for 10–12 minutes, or until the edges are set but the centers still look slightly soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra chewy cookies, slightly underbake and let them finish setting on the pan.
- Store in an airtight container for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
