If you’re on the hunt for a cozy, delicious treat that perfectly captures the spirit of fall, you absolutely have to try this Chewy Pumpkin Snickerdoodle Cookies Recipe. These cookies are a heavenly marriage of classic snickerdoodle charm and rich pumpkin flavor, with warm spices that make every bite feel like a hug in cookie form. Soft, tender, and packed with autumnal goodness, they’re ideal for sharing with friends or savoring on your own with a hot cup of tea or coffee.
Ingredients You’ll Need
The beauty of this Chewy Pumpkin Snickerdoodle Cookies Recipe lies in its simple, pantry-friendly ingredients. Each one plays a crucial role — from the butter that ensures a melt-in-your-mouth texture to the pumpkin purée that adds moisture and that unmistakable seasonal twist. The blend of warm spices brings the cookie to life, making every bite an irresistible flavor adventure.
- 1/2 cup unsalted butter, softened: Gives tenderness and richness to the dough, so your cookies stay soft and chewy.
- 1/2 cup granulated sugar: Adds sweetness and helps create the perfect cookie crust.
- 1/4 cup brown sugar, packed: Adds moisture and a subtle caramel depth to the flavor.
- 1/3 cup pumpkin purée: Brings that luscious pumpkin moisture and beautiful color.
- 1 large egg yolk: Enhances richness and binds the ingredients together.
- 1 teaspoon vanilla extract: Infuses warmth and rounds out the flavors.
- 1 1/2 cups all-purpose flour: The base structure of your cookies — just enough to hold the chewy texture.
- 1/4 teaspoon baking soda: Helps your cookies rise gently without losing chewiness.
- 1/4 teaspoon cream of tartar: A classic snickerdoodle ingredient that keeps cookies tender and slightly tangy.
- 1/2 teaspoon ground cinnamon: Adds that signature snickerdoodle warmth and spice.
- 1/4 teaspoon ground nutmeg: Provides a hint of sweet, nutty spice to deepen the flavor.
- 1/4 teaspoon ground cloves: Adds a subtle earthy spiciness that complements the pumpkin beautifully.
- 1/4 teaspoon salt: Balances and enhances the sweetness and spices.
- 1/4 cup granulated sugar (for coating): Used to create the classic snickerdoodle cinnamon sugar crust.
- 1 teaspoon ground cinnamon (for coating): Mixed with sugar for that iconic spicy-sweet coating.
How to Make Chewy Pumpkin Snickerdoodle Cookies Recipe
Step 1: Preheat Oven and Prepare Baking Sheets
Start by heating your oven to 350°F (175°C). This ensures your oven is ready exactly when your dough is shaped, helping the cookies bake evenly. Line your baking sheets with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until fluffy and pale. This creaming process is essential because it incorporates air, creating that light yet chewy texture we all love. Next, stir in the pumpkin purée, egg yolk, and vanilla extract until everything is well combined and smooth.
Step 3: Whisk Dry Ingredients
In a separate bowl, combine the flour, baking soda, cream of tartar, cinnamon, nutmeg, cloves, and salt. Whisking these ingredients together ensures the spices and leaveners are evenly distributed in your dough, so every cookie gets the perfect flavor and texture balance.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix—overworking the dough can make the cookies tough instead of delectably chewy. The dough should feel soft, moist, and slightly sticky.
Step 5: Prepare Cinnamon Sugar Coating
Now, mix together the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl. This classic coating will give your cookies their trademark snickerdoodle sparkle and spice with every bite.
Step 6: Shape and Coat Cookies
Scoop tablespoon-sized portions of dough and roll them into smooth balls with your hands. Then, roll each ball in the cinnamon sugar mixture until it’s fully coated. This step is so fun and instantly makes the cookies look inviting and festive.
Step 7: Bake to Perfection
Place your coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Bake for 10-12 minutes until the edges are just set and the centers are still soft. That delicate balance is what keeps these cookies chewy and irresistibly soft inside.
Step 8: Cool and Enjoy
Let the cookies rest on the baking sheets for a few minutes after baking so they firm up gently. Then transfer them to wire racks to cool completely — although these cookies can be dangerously tempting to eat warm!
How to Serve Chewy Pumpkin Snickerdoodle Cookies Recipe
Garnishes
While these cookies are irresistible on their own, you can elevate them with a simple dusting of powdered sugar or a drizzle of caramel sauce for an extra-special touch. A sprinkle of finely crushed pecans on top before baking also adds a lovely crunch that pairs beautifully with the chewy texture.
Side Dishes
Pair these pumpkin snickerdoodles with a hot beverage like spiced chai, cinnamon latte, or classic pumpkin spice coffee to complement their rich, warming flavors. They also make a delightful dessert alongside vanilla ice cream or a dollop of whipped cream for a cozy treat.
Creative Ways to Present
For a festive gathering, arrange the cookies on a rustic wooden board alongside fresh autumn leaves and mini pumpkins for a charming display. You could also stack them in a pretty jar tied with twine as a thoughtful homemade gift that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Chewy Pumpkin Snickerdoodle Cookies keep wonderfully in an airtight container at room temperature for up to a week. This is perfect if you want to enjoy their freshness over several days or share them with guests.
Freezing
You can freeze the cookie dough balls before baking for up to 3 months, simply roll and coat them in cinnamon sugar, then freeze on a baking sheet before transferring to a sealed bag. Alternatively, after baking, the cookies themselves can be frozen for up to 2 months. Just thaw at room temperature before serving.
Reheating
If you want to enjoy your cookies warm after storing or freezing, pop them in a preheated 300°F oven for 5-7 minutes to bring back that freshly baked softness. Avoid microwaving, which can sometimes make them tough or rubbery.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin purée works perfectly and is the most convenient option, as long as it’s pure pumpkin without added spices or sweeteners.
Why do snickerdoodles have cream of tartar?
Cream of tartar is a key ingredient that gives snickerdoodles their characteristic chewy texture and subtle tang, balancing the sweetness beautifully.
Can I substitute the spices? What if I don’t have all of them?
Feel free to adjust the spices to suit your taste. Cinnamon is essential, but if you’re missing nutmeg or cloves, you can leave them out or replace with a pinch of ginger or allspice for a different spice profile.
How big should the cookies be?
Use about one tablespoon of dough per cookie. This size ensures they bake evenly and maintain their chewy centers without spreading too thin.
Will these cookies be cakey or chewy?
Thanks to the combination of pumpkin purée and cream of tartar in this recipe, these cookies turn out perfectly chewy with a soft, tender bite rather than cakey.
Final Thoughts
There is nothing quite like biting into a freshly baked, chewy pumpkin snickerdoodle cookie to brighten your day and fill your kitchen with heartwarming aromas. This Chewy Pumpkin Snickerdoodle Cookies Recipe is a winner for every pumpkin lover looking for a fun twist on a classic cookie. Give it a try—you might just find your new favorite fall treat that everyone will be asking for again and again!
Print
Chewy Pumpkin Snickerdoodle Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chewy Pumpkin Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, infused with pumpkin purée and warm autumn spices. Soft, chewy, and coated in a cinnamon-sugar mixture, they are perfect for fall baking and offer a sweet, spiced treat that’s easy to make and irresistibly delicious.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup pumpkin purée
- 1 large egg yolk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add in the pumpkin purée, egg yolk, and vanilla extract, mixing until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, ground nutmeg, ground cloves, and salt. This ensures even distribution of the leavening agents and spices.
- Make the Dough: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix to maintain the cookies’ chewiness.
- Prepare the Coating: In a small bowl, mix together the granulated sugar and ground cinnamon that will be used to coat the cookie dough balls before baking.
- Form the Cookies: Scoop tablespoon-sized portions of the dough, roll each into a ball, and then roll the balls thoroughly in the cinnamon sugar mixture until well coated.
- Bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to wire racks to cool completely before serving. Enjoy the chewy, spiced cookie treat!
Notes
- For a more intense pumpkin flavor, consider adding a pinch of pumpkin pie spice.
- Do not overbake to maintain the chewy texture; cookies should appear slightly underdone in the center when removed from the oven.
- You can substitute the pumpkin purée with unsweetened applesauce in a pinch, though the flavor will vary slightly.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
