If autumn had a flavor, it would be captured perfectly in Chewy Pumpkin Snickerdoodle Cookies. Imagine the classic snickerdoodle getting an upgrade with pure pumpkin purée, warm spices, and a delightfully chewy texture that feels like the coziest sweater for your tastebuds. Each bite is packed with cinnamon, nutmeg, and the perfect hint of clove, creating a cookie that’s irresistible alongside a mug of cider or as a sweet surprise in your lunchbox. These cookies are easy to put together, endlessly shareable, and sure to become a staple in your fall baking repertoire.
Ingredients You’ll Need
You probably have almost everything on hand already, which is one of the many perks of making Chewy Pumpkin Snickerdoodle Cookies. Every ingredient has a purpose, contributing to that signature chewy texture, punch of spice, and familiar, nostalgic comfort.
- Unsalted butter (1 cup, softened): This is the magic behind an ultra-tender crumb; make sure it’s soft for easy creaming and maximum fluffiness.
- Granulated sugar (¾ cup for dough + ¼ cup for coating): Regular and in the coating for that picturesque sparkle and just-right sweetness.
- Light brown sugar (½ cup, packed): Lends a bit of moisture and deep toffee notes that play so well with pumpkin.
- Pumpkin purée (⅓ cup, not pumpkin pie filling): Adds lovely moisture and the pumpkin flavor we all crave once leaves start to turn!
- Egg yolk (1 large): Just the yolk keeps the batter from getting cakey, guaranteeing chewy cookies instead.
- Vanilla extract (2 teaspoons): Pure vanilla ties everything together and enhances the warmth of the spices.
- All-purpose flour (2 ¾ cups): Provides the perfect structure to support all that pumpkin goodness.
- Cream of tartar (1 ½ teaspoons): The signature ingredient that makes snickerdoodles uniquely tangy and pillowy.
- Baking soda (½ teaspoon): Teams up with cream of tartar to create the ideal lift.
- Baking powder (¼ teaspoon): Extra insurance for cookies that puff up beautifully.
- Salt (½ teaspoon): Balances sweetness and brings out the best in pumpkin and spice.
- Ground cinnamon (1 ½ teaspoons in dough + 1 tablespoon for coating): The unmistakable autumn spice, in the dough and on top.
- Ground nutmeg (½ teaspoon): Adds warmth and depth that pairs beautifully with pumpkin.
- Ground ginger (¼ teaspoon): For a subtle zing that brightens every bite.
- Ground cloves (¼ teaspoon): A little goes a long way for that distinctive, spicy richness.
How to Make Chewy Pumpkin Snickerdoodle Cookies
Step 1: Cream the Butter and Sugars
Start by beating the softened unsalted butter, granulated sugar, and brown sugar in a large bowl until the mixture is light, fluffy, and creamy. This step is so satisfying—the better you cream, the chewier your Chewy Pumpkin Snickerdoodle Cookies will turn out!
Step 2: Add Pumpkin, Egg Yolk, and Vanilla
Next, mix in the pumpkin purée, egg yolk, and vanilla extract until everything is silky smooth. Be sure to stop and scrape the sides of the bowl so no sneaky pumpkin pockets remain.
Step 3: Whisk the Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This aromatic mix ensures every bite of your Chewy Pumpkin Snickerdoodle Cookies is spiced just right.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, using a spatula or mixer on low speed. You want to mix just until a soft dough forms—over-mixing can make the cookies tough, and we’re looking for ultimate chewiness!
Step 5: Chill the Dough
Cover the dough and refrigerate for at least 1 hour. Chilling is key for thick, chewy cookies; it also makes rolling the dough much easier and amps up the flavor.
Step 6: Preheat and Prepare
While your cookie dough chills, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In a small bowl, stir together the cinnamon and sugar for that signature snickerdoodle coating. Prepare your cookie scoop and get ready for assembly!
Step 7: Scoop, Roll, and Coat
Scoop the dough out by the tablespoon and roll each portion into a ball. Coat each ball in the cinnamon-sugar mixture, ensuring every nook gets a little bit of sweet spice. Set cookies 2 inches apart on your baking sheet and gently flatten the tops for that classic snickerdoodle look.
Step 8: Bake and Cool
Bake the cookies for 10–12 minutes, just until you see the edges set but the centers remain soft. Don’t be tempted to overbake—this is the secret to the chewiest Chewy Pumpkin Snickerdoodle Cookies! Let them cool on the sheet for five minutes, then transfer to a wire rack to cool completely.
How to Serve Chewy Pumpkin Snickerdoodle Cookies
Garnishes
A light dusting of extra cinnamon-sugar right after baking is pure cookie magic. For a festive twist, try a drizzle of spiced glaze or a sprinkle of turbinado sugar for extra sparkle. These are also lovely with a tiny pinch of flaky sea salt if you love that sweet-salty contrast.
Side Dishes
Serve Chewy Pumpkin Snickerdoodle Cookies alongside a chilled glass of milk or a warm latte for cookie-dunking heaven. For gatherings, pair with vanilla or cinnamon ice cream to turn them into a dreamy fall dessert platter. Apple cider or hot chocolate are also perfect cozy companions!
Creative Ways to Present
Gift these beauties stacked in cellophane bags with a cinnamon stick, or arrange on a rustic wooden board with tiny decorative pumpkins for a gorgeous fall centerpiece. Another fun idea: use them as “sandwiches” with a little cream cheese frosting in the middle.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, Chewy Pumpkin Snickerdoodle Cookies can be tucked into an airtight container and kept at room temperature for up to five days. They tend to disappear quickly, but if you have willpower, they stay soft and chewy for days!
Freezing
For maximum freshness, freeze the dough balls (pre-rolled in cinnamon sugar) on a baking sheet, then transfer to a freezer bag. You can bake them straight from the freezer—just tack on a couple of extra minutes. Already baked cookies also freeze beautifully for up to three months.
Reheating
If you love that slightly warm, just-baked feel, heat your cookie in the microwave for 8 to 10 seconds. It’ll go right back to its soft, tender, gooey prime!
FAQs
Can I use pumpkin pie filling instead of pumpkin purée?
Stick with pure pumpkin purée! Pumpkin pie filling has added sugar and spices, which would make your Chewy Pumpkin Snickerdoodle Cookies far too sweet and throw off the balance of flavors.
Why do my cookies end up cakey instead of chewy?
If your cookies are turning out a bit more like cake than cookies, you may be using too much pumpkin or skipping the chill time. Make sure to measure carefully, use only the egg yolk (not the whole egg), and don’t overbake!
Can I skip the cream of tartar?
Cream of tartar is what gives snickerdoodles their trademark tang and chewy texture. For true Chewy Pumpkin Snickerdoodle Cookies, don’t skip it—but in an emergency, you can get close with a teaspoon of lemon juice or vinegar, though the flavor will be a little different.
How do I keep the cookies soft after baking?
Store them in an airtight container with a slice of bread or apple. The cookies will draw in just enough moisture from the bread to stay soft, while the bread hardens instead—cookie science at its best!
Can I make these vegan or gluten-free?
Absolutely! Substitute the butter for vegan butter and use a flax egg in place of the egg yolk for a dairy- and egg-free version. For gluten-free, swap in a 1-to-1 gluten-free flour blend, but know the texture may change just a touch.
Final Thoughts
If you’re ready to bake something that brings comfort and a whole lot of joy, Chewy Pumpkin Snickerdoodle Cookies are absolutely calling your name. There’s nothing like that first bite of sweet, spiced, pumpkin-kissed chewiness to make a chilly day a little brighter. Give this recipe a try, and I can almost guarantee you’ll be baking these on repeat all autumn long (and beyond)!
Print
Chewy Pumpkin Snickerdoodle Cookies Recipe
- Total Time: 1 hour 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Chewy Pumpkin Snickerdoodle Cookies are a delightful fall treat, combining the warm flavors of pumpkin, cinnamon, and spices in a soft, chewy cookie. Perfect for autumn gatherings or a cozy night in.
Ingredients
For the Cookies:
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- ½ cup light brown sugar (packed)
- ⅓ cup pumpkin purée (not pumpkin pie filling)
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
For Coating:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Cream Butter and Sugars: In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the pumpkin purée, egg yolk, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients, forming a soft dough. Chill the dough for at least 1 hour.
- Preheat and Prep: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Coat and Bake: Roll dough into balls, coat in cinnamon-sugar mixture, place on baking sheet, and flatten slightly. Bake for 10–12 minutes.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra chewy cookies, avoid overbaking.
- You can freeze the dough balls for future batches.
- Prep Time: 15 minutes (plus 1 hour chill time)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
