These Chewy Pumpkin Snickerdoodle Cookies are everything you love about fall in one bite! They combine the warm cinnamon-sugar flavors of a classic snickerdoodle with a cozy pumpkin twist. With soft, chewy centers and a perfect sugar-coated exterior, these cookies are ideal for cool weather and holiday gatherings. Make a batch for your family, and watch them disappear in no time!
Why You’ll Love These Pumpkin Snickerdoodles
- Chewy and Soft: Perfectly tender centers with just the right amount of chew.
- Cozy Fall Flavors: Warm spices and pumpkin make every bite taste like autumn.
- Simple Ingredients: Made with pantry staples, plus a bit of pumpkin puree.
- Holiday-Ready: A great addition to any fall dessert spread or cookie swap.
- Make-Ahead Friendly: These cookies stay soft for days and freeze beautifully.
Ingredients
Dry Ingredients
- 2 ¾ cups (345g / 0.76 lb) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- 1 tsp pumpkin pie spice
Wet Ingredients
- 1 cup (225g / 0.5 lb) unsalted butter, softened
- 1 ¼ cups (250g / 0.55 lb) granulated sugar
- ½ cup (110g / 0.24 lb) light brown sugar, packed
- ¾ cup (180g / 0.4 lb) pumpkin puree
- 1 large egg yolk
- 1 tsp vanilla extract
Cinnamon-Sugar Coating
- ¼ cup (50g / 0.11 lb) granulated sugar
- 1 ½ tsp ground cinnamon
Directions
- Prepare the Dough:
In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice. - Cream the Butter and Sugars:
In a large bowl, using a hand mixer or stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. - Add the Wet Ingredients:
Mix in the pumpkin puree, egg yolk, and vanilla extract until well combined. The mixture may look slightly curdled—don’t worry, it’ll come together when the dry ingredients are added. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Cover the dough and refrigerate for at least 1 hour (or overnight) to make it easier to handle. - Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. - Form the Cookies:
In a small bowl, mix the sugar and cinnamon for the coating. Scoop tablespoon-sized balls of dough, roll them in the cinnamon-sugar mixture, and place them on the prepared baking sheet, about 2 inches apart. - Bake:
Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft. Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the Dough: Chilling the dough helps the cookies stay thick and chewy.
- Use Pumpkin Puree, Not Pie Filling: Make sure you’re using pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Storage Tips: Store cookies in an airtight container at room temperature for up to 4 days. They also freeze well—just thaw at room temperature before serving.
- Spice It Up: If you love bold flavors, add a pinch more cinnamon or nutmeg to the dough.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes! The dough can be made ahead and refrigerated for up to 24 hours or frozen for up to 3 months.
Can I freeze the baked cookies?
Absolutely! Store the baked cookies in an airtight container and freeze for up to 2 months. Just thaw before serving.
Why are my cookies flat?
If the dough wasn’t chilled long enough, the cookies might spread too much. Be sure to chill the dough for at least 1 hour.
Can I use gluten-free flour?
Yes, a 1:1 gluten-free flour blend should work in this recipe.
Can I skip the cream of tartar?
While cream of tartar gives snickerdoodles their signature tang, you can substitute it with 2 tsp of lemon juice or white vinegar.
Tips and Notes
- My Tip: For an extra chewy texture, slightly underbake the cookies—they’ll firm up as they cool.
- Pro Trick: Roll the dough balls twice in the cinnamon-sugar coating for an extra flavorful crust.
- Serving Suggestion: Enjoy these cookies with a hot cup of chai tea or a pumpkin spice latte for the perfect fall treat.
Variations
- White Chocolate Pumpkin Snickerdoodles: Add white chocolate chips to the dough for an extra indulgent twist.
- Maple Glaze: Drizzle the cooled cookies with a simple maple glaze for extra sweetness.
- Stuffed Cookies: Add a caramel candy in the center of each dough ball for a gooey surprise inside.
- Nutty Version: Mix in chopped pecans or walnuts for added texture.
- Spicy Snickerdoodles: Add cayenne pepper or a pinch of chili powder for a hint of heat.
Chewy Pumpkin Snickerdoodle Cookies
These Chewy Pumpkin Snickerdoodle Cookies combine the warm spices of fall with the classic texture of a snickerdoodle. Soft, chewy, and coated with a cinnamon-sugar blend, these cookies are perfect for chilly days or holiday gatherings. With a hint of pumpkin flavor, they’re the ultimate fall treat!Ingredients
For the Cookies
- ½ cup 0.25 lb unsalted butter, softened
- ½ cup 0.25 lb pumpkin puree
- ¾ cup 0.37 lb granulated sugar
- ½ cup 0.25 lb brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups 0.75 lb all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
For the Cinnamon-Sugar Coating
- ¼ cup 0.12 lb granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Step 1: Make the Cookie Dough
- In a large mixing bowl, beat the softened butter, pumpkin puree, granulated sugar, and brown sugar until light and fluffy.
- Add the egg yolk and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and refrigerate for 30 minutes.
Step 2: Prepare the Cinnamon-Sugar Coating
- In a small bowl, mix the granulated sugar and cinnamon for the coating.
Step 3: Shape and Coat the Cookies
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball in the cinnamon-sugar mixture to coat.
- Place the coated dough balls on the baking sheet, about 2 inches apart.
Step 4: Bake the Cookies
- Bake for 10–12 minutes, or until the edges are lightly golden. The centers will appear slightly underbaked but will set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing Tip: Freeze the dough balls before baking and bake directly from frozen, adding 1–2 minutes to the baking time.
- Make it Spicier: Add a pinch of ground cloves or ginger for extra warmth.
- Serving Tip: Enjoy with a hot cup of coffee or cider for the ultimate fall experience.
Tried this recipe?Let us know how it was!
