If you adore the cozy flavors of fall, you are going to fall head over heels for this Chewy Pumpkin Snickerdoodle Cookies Recipe. These cookies take the classic snickerdoodle you love and give it a pumpkin-spiced makeover that’s chock-full of warmth, softness, and just the right amount of chewiness. The rich pumpkin puree blends seamlessly with a heavenly cinnamon-sugar coating, creating an irresistible bite that’s perfect for crisp autumn afternoons or festive gatherings. Whether you’re a seasoned baker or simply a pumpkin enthusiast, this recipe will quickly become a trusted favorite to add joy to your baking routine.
Ingredients You’ll Need
Getting these ingredients together is like gathering warm, comforting essentials that bring this cookie to life. Each component is thoughtfully chosen to build the perfect balance of flavor, texture, and seasonal charm.
- Unsalted butter: Softened butter lends richness and moisture for tender cookies that melt in your mouth.
- Granulated sugar: Adds sweetness and helps create a beautiful cookie structure.
- Light brown sugar: Packed for extra moisture and a subtle molasses depth perfect for fall treats.
- Pumpkin puree: The star ingredient infuses a natural sweetness and moistness along with that lovely autumn color.
- Egg yolk: Helps bind ingredients while keeping cookies soft and chewy.
- Vanilla extract: A natural flavor enhancer that rounds out the warm spices.’,
- All-purpose flour: The base that holds everything together, providing the right amount of structure.
- Baking powder: Provides gentle lift to keep the cookies soft and airy.
- Baking soda: Helps with browning and the soft texture by reacting with the acids in pumpkin and brown sugar.
- Salt: Balances sweetness and enhances the overall flavor profile.
- Ground cinnamon: Warming spice that defines snickerdoodles with its familiar cozy taste.
- Ground ginger: Adds a subtle zing that complements the pumpkin and cinnamon perfectly.
- Ground nutmeg: Adds a hint of earthy warmth for that authentic fall flavor.
- Ground cloves: A pinch adds a beautiful aromatic complexity.
- Sugar and cinnamon for coating: This finishing touch provides a sweet, crunchy surface that makes every bite so inviting.
How to Make Chewy Pumpkin Snickerdoodle Cookies Recipe
Step 1: Prep your oven and baking sheets
Start by preheating your oven to 350°F (175°C). While it warms up, line two baking sheets with parchment paper or silicone mats. This step makes sure your cookies bake evenly and lift right off without sticking or burning.
Step 2: Cream butter and sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy for about 3 to 4 minutes. This process aerates the mixture, which is key to light yet chewy cookies.
Step 3: Blend in pumpkin, egg yolk, and vanilla
Mix the pumpkin puree, egg yolk, and vanilla extract into the butter-sugar mixture until fully combined. This wet mixture creates the luscious, moist base that carries the signature pumpkin flavor throughout every bite.
Step 4: Combine your dry spices and flour
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and the cozy spices: cinnamon, ginger, nutmeg, and cloves. This ensures even spice distribution to make every cookie bursting with flavor.
Step 5: Marry the dry and wet ingredients
Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep your cookies tender and chewy, not dense.
Step 6: Prepare the cinnamon-sugar coating
In a small bowl, stir together the granulated sugar and cinnamon to create the classic snickerdoodle coating. This simple combo will add that iconic crackly, sweet crust on your cookies.
Step 7: Shape and roll dough balls
Take about 1.5 tablespoons of dough and shape it into balls. Then, roll each ball in the cinnamon-sugar coating until well covered for that perfect snickerdoodle finish.
Step 8: Arrange and bake
Place the coated dough balls on your prepared baking sheets, spacing them about 2 inches apart so they have room to spread without sticking together. Bake for 10 to 12 minutes, watching closely until edges are set but centers remain soft.
Step 9: Cool before enjoying
Let your cookies cool on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely. This way, they firm up just enough to hold their shape but stay chewy and soft inside.
How to Serve Chewy Pumpkin Snickerdoodle Cookies Recipe
Garnishes
If you want to elevate your Chewy Pumpkin Snickerdoodle Cookies Recipe even further, sprinkle a little extra cinnamon sugar on top right after baking while they’re still warm. For a festive touch, a light dusting of powdered sugar can add a snowy look that feels just right for fall or holiday moments.
Side Dishes
These cookies pair wonderfully with a hot cup of coffee, chai tea, or a cozy mug of hot cocoa. For a special occasion, serve alongside a scoop of cinnamon ice cream or a dollop of whipped cream to complement their spicy-sweet profile beautifully.
Creative Ways to Present
Try stacking a few cookies tied with a rustic twine ribbon for a charming gift or centerpiece at gatherings. You can also sandwich a layer of cream cheese frosting or pumpkin butter between two cookies to create an indulgent pumpkin snickerdoodle cookie sandwich that’s bound to impress.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chewy Pumpkin Snickerdoodle Cookies Recipe fresh by storing them in an airtight container at room temperature. They will stay wonderfully soft and chewy for up to five days—perfect for enjoying throughout the week.
Freezing
If you want to save these cookies for later, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. They can be frozen for up to three months. Just thaw at room temperature when ready to enjoy.
Reheating
To revive that just-baked warmth, gently reheat cookies in a microwave for about 10-15 seconds. This quick burst of heat brings back their soft, chewy texture and enhances those delicious pumpkin spice flavors.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and keeps the recipe simple year-round. Just be sure to use plain pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
What if I don’t have all the spices listed?
You can still make these cookies delicious by using just cinnamon if that’s what you have on hand—the other spices add depth but cinnamon is the essential snickerdoodle flavor. Try adding ginger or nutmeg whenever you can for extra warmth.
Will these cookies be soft or crunchy?
This Chewy Pumpkin Snickerdoodle Cookies Recipe is designed to yield soft and chewy cookies with slightly set edges. If you prefer crispier cookies, simply bake them a couple minutes longer but watch carefully so they don’t dry out.
Can I substitute the butter with oil or margarine?
Butter is preferred for its flavor and texture in this recipe, but if needed, you can substitute with margarine. Avoid using oil, as it might affect the chewiness and overall structure of the cookies.
How do I make these cookies vegan?
To make a vegan version of this Chewy Pumpkin Snickerdoodle Cookies Recipe, replace the butter with a plant-based vegan butter and swap the egg yolk for a flax egg or other egg replacer that works well in baking.
Final Thoughts
These Chewy Pumpkin Snickerdoodle Cookies Recipe cookies are a true celebration of fall in every bite: warm spices, rich pumpkin, and that perfect chewy texture that keeps you coming back for more. Whether you’re baking for yourself, family, or friends, this recipe brings comfort and joy to your kitchen in the most delicious way. Trust me, once you try them, they’ll become one of your go-to seasonal treats that brighten up your day.
Print
Chewy Pumpkin Snickerdoodle Cookies Recipe
- Total Time: 37 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Chewy Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar coating with a moist, tender pumpkin-infused dough for a perfect fall treat. Soft and flavorful, these cookies offer a delightful balance of warm spices and pumpkin sweetness, ideal for cozy autumn afternoons or festive gatherings.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup pumpkin puree
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer on medium speed to cream together the softened butter, 1 cup granulated sugar, and brown sugar. Beat for about 3-4 minutes until the mixture is light and fluffy, which helps create a tender texture in the cookies.
- Add Pumpkin and Egg Yolk: Incorporate the pumpkin puree, egg yolk, and vanilla extract into the butter-sugar mixture, mixing until the ingredients are thoroughly combined and smooth.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to evenly distribute the spices and leavening agents.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to maintain a soft, chewy texture.
- Prepare Coating: In a small bowl, mix together 1/4 cup granulated sugar and 1 teaspoon ground cinnamon to create the classic snickerdoodle coating.
- Shape and Coat Dough Balls: Scoop the dough into balls approximately 1.5 tablespoons each. Roll each ball evenly in the cinnamon-sugar coating to cover the surface well.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and lightly golden, while the centers remain soft for a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheets for about 5 minutes to firm up, then transfer them to wire racks to cool completely before serving or storing.
Notes
- Use fresh pumpkin puree for the best flavor and moisture.
- Do not overmix the dough to avoid tough cookies.
- For extra flavor, chill the dough for 30 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies or dough balls separately.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
