Chewy Pumpkin Snickerdoodle Cookies Recipe

Craving a cookie that’s soft, chewy, and full of fall flavors? These pumpkin snickerdoodle cookies are the perfect treat for the season!

I baked a batch last night, and they were a huge hit! The combination of pumpkin and cinnamon sugar makes them melt-in-your-mouth delicious, with just the right amount of spice.

They’re perfect for cozy afternoons, holiday parties, or when you just need something sweet to enjoy with your coffee. Plus, they’re super easy to make!

Let’s get baking! These chewy pumpkin snickerdoodle cookies will become your new fall favorite—trust me, you won’t be able to stop at one.

Why You’ll Love This Recipe

• Fall Favorite: Pumpkin and snickerdoodle flavors come together in a soft, chewy cookie that’s perfect for fall.
• Chewy Perfection: These cookies have the ideal balance of softness and chewiness with that signature snickerdoodle crispiness.
• A Festive Twist: Pumpkin spice adds warmth to every bite, making these cookies a perfect autumn treat.
• Quick and Easy: Whip up a batch in just under an hour, with minimal effort involved.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: About 30 minutes

Servings:
This recipe makes around 24 cookies. Need more? Double it up and spread the joy!

Difficulty:
Easy enough for beginners but with a flavor that will impress even seasoned bakers.

Required Kitchen Tools

• Baking Sheets: For placing the cookies before baking.
• Mixing Bowls: For combining your dry and wet ingredients.
• Electric Mixer (or Hand Whisk): To cream the butter and sugar together.
• Cookie Scoop or Spoon: For forming uniform dough balls.
• Cooling Rack: To allow cookies to cool after baking.

Ingredients for Chewy Pumpkin Snickerdoodle Cookies

• Unsalted Butter (3/4 cup): Adds richness to the dough.
• Granulated Sugar (1 cup): For sweetness and texture.
• Pumpkin Puree (1/2 cup): The star ingredient that gives these cookies their chewy texture and fall flavor.
• Egg (1 large): Helps bind the ingredients and adds moisture.
• Vanilla Extract (1 teaspoon): For a hint of sweetness.
• All-Purpose Flour (2 and 1/2 cups): Forms the base of the dough.
• Baking Soda (1 teaspoon): Helps the cookies rise.
• Cinnamon (1 teaspoon): For a warm, spicy flavor.
• Pumpkin Spice (2 teaspoons): Adds that cozy autumn flavor.
• Cream of Tartar (1/2 teaspoon): Essential for that classic snickerdoodle tang.
• Salt (1/2 teaspoon): Balances the sweetness.
• Brown Sugar (1/2 cup): For a bit of caramel-like richness.
• Cinnamon-Sugar Coating (1/4 cup sugar + 1 teaspoon cinnamon): To roll the cookie dough balls in before baking for that crispy, sugary exterior.

Variations for Chewy Pumpkin Snickerdoodle Cookies

• Add Chocolate Chips: For a sweeter twist, fold in 1/2 cup of semi-sweet chocolate chips into the dough.
• Use Coconut Sugar: For a deeper flavor, swap out the granulated sugar for coconut sugar.
• Try Maple Syrup: Replace some of the sugar with pure maple syrup for a more autumnal flavor.
• Add Nuts: Mix in 1/2 cup of chopped pecans or walnuts for a bit of crunch and flavor.
• Make It Gluten-Free: Use a gluten-free flour blend to make this recipe gluten-free.

Step-by-Step Instructions for Chewy Pumpkin Snickerdoodle Cookies

Step 1: Cream the Butter and Sugar
In a large mixing bowl, beat together the unsalted butter and granulated sugar until light and fluffy. This will take about 2-3 minutes with an electric mixer on medium speed.

Step 2: Add Pumpkin and Egg
Mix in the pumpkin puree and egg, followed by the vanilla extract. Continue to mix until everything is smooth and well incorporated.

Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, pumpkin spice, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed to avoid any flour spills.

Step 4: Form the Dough Balls
Once the dough is fully combined, scoop about 1 tablespoon of dough and roll it into a ball. For extra flavor and texture, roll the dough balls in a mixture of cinnamon and sugar.

Step 5: Bake the Cookies
Place the dough balls on a lined baking sheet, spaced about 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.

Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. These chewy pumpkin snickerdoodle cookies are best served fresh but can also be stored for later enjoyment.

Serving and Decoration

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are perfect for a variety of occasions:

• As a Snack: Serve with a cup of tea or coffee for a cozy fall treat.
• For a Party: These cookies make a great addition to any autumn gathering or holiday party.
• In Lunchboxes: Pack them as a delicious school or work snack.
• Gift-Giving: These cookies are a perfect homemade gift for friends or family. Simply place them in a cute jar or box for a personal touch.
• With Ice Cream: Sandwich them with a scoop of vanilla or cinnamon ice cream for an indulgent dessert.

Decorating Tips

While these cookies are already beautifully spiced and rolled in cinnamon-sugar, you can always dress them up a bit more with a few fun ideas:

• Drizzle with Glaze: Add a sweet drizzle of powdered sugar mixed with milk or cream for a simple yet pretty finish.
• Top with Candied Pecans: Add a crunchy topping by sprinkling chopped candied pecans over the warm cookies.
• Serve with Whipped Cream: Add a dollop of cinnamon-flavored whipped cream on top for an extra indulgent treat.

Storing Chewy Pumpkin Snickerdoodle Cookies

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy for several days.
• Freezing: To keep these cookies for longer, freeze them! Place them in a single layer on a baking sheet to freeze them individually, then transfer them to a freezer-safe container or bag. They’ll last for up to 3 months.
• Reheating: If you’re enjoying frozen cookies, simply pop them in the microwave for a few seconds to bring them back to their chewy goodness.

Tips and Tricks for Success

• Don’t Overbake: These cookies should come out soft in the middle. They will firm up as they cool, so don’t wait until they’re fully set in the oven.
• Chill the Dough (Optional): If you have time, chilling the dough for about 30 minutes before baking can help the cookies hold their shape and create an even softer texture.
• Even Size: Use a cookie scoop for uniform cookie sizes to ensure even baking.
• Cinnamon-Sugar Coating: Don’t be afraid to roll the dough balls in a generous amount of cinnamon-sugar! This gives the cookies their signature crisp outer layer.

Nutrition Information (Per Cookie)

Nutrient	Amount
Calories	150
Total Fat	7g
Saturated Fat	4g
Cholesterol	20mg
Sodium	55mg
Total Carbohydrates	22g
Dietary Fiber	1g
Sugars	15g
Protein	1g

Chewy Pumpkin Snickerdoodle Cookies FAQs

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking. This helps the flavors meld and makes it easier to bake a fresh batch whenever you need them.

How do I make these cookies more chewy?

For an extra chewy texture, make sure not to overbake the cookies. They should be slightly soft in the center when you pull them out of the oven, as they’ll continue to set as they cool. You can also add a tablespoon of molasses for added moisture.

Can I freeze the cookie dough?

Yes! You can freeze the cookie dough for up to 3 months. After scooping the dough into balls, place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe bag or container. When ready to bake, simply bake from frozen for an extra minute or two.

How can I make these cookies gluten-free?

To make these cookies gluten-free, simply swap the all-purpose flour for a 1:1 gluten-free flour blend. Make sure the blend includes xanthan gum or add it separately if it doesn’t.

Conclusion

These Chewy Pumpkin Snickerdoodle Cookies are the perfect way to bring the flavors of fall into your kitchen. With a soft, chewy interior, a crisp cinnamon-sugar exterior, and a cozy pumpkin spice kick, they’re ideal for holiday gatherings, afternoon snacks, or a special treat with your morning coffee. Whether you’re baking for the family or gifting a batch to friends, these cookies will bring comfort and joy to anyone who takes a bite.

So, grab your ingredients, preheat that oven, and get ready to enjoy one of the best cookies of the season! Don’t forget to share them with those you love — or keep them all to yourself, we won’t judge.