Chewy Pumpkin Snickerdoodle Cookies Recipe

Friend, if you’re searching for a cookie with warm fall flavors and undeniable cookie shop-style chew, these Chewy Pumpkin Snickerdoodle Cookies are about to become your new obsession. Packed with pumpkin spice goodness and coated in a sparkling cinnamon-sugar shell, every bite is a soft, chewy masterpiece. Imagine all the best parts of a snickerdoodle married to pumpkin pie — that’s what you’ll get, right from your own oven.

this Recipe

Ingredients You’ll Need

Don’t let the mix of cozy spices and pantry staples fool you – each ingredient works hard to make these cookies extra special! The combination delivers soft, thick cookies with just the right burst of spice, pumpkin richness, and classic snickerdoodle tang.

• Unsalted butter (1 cup, softened): The secret to rich flavor and a tender, chewy texture in every bite.
• Granulated sugar (¾ cup): Gives the cookies crisp edges and balances the warmth of the spices.
• Light brown sugar (½ cup, packed): Adds moisture and a hint of molasses for depth.
• Pumpkin purée (⅓ cup, not pumpkin pie filling): Infuses the dough with autumn flavor and helps keep things moist.
• Large egg yolk (1): Supplies richness and helps create that perfect chewy bite.
• Vanilla extract (2 teaspoons): Enhances all the warm, comforting notes in the cookie.
• All-purpose flour (2 ¾ cups): Provides the structure you need for an incredibly chewy, thick cookie.
• Cream of tartar (1 ½ teaspoons): Traditional for snickerdoodles, this adds a little tang and keeps the cookie soft.
• Baking soda (½ teaspoon): For lift and just the right amount of spread.
• Baking powder (¼ teaspoon): Works with the soda for pillowy softness.
• Salt (½ teaspoon): Balances sweetness and brings out all the flavors.
• Ground cinnamon (1 ½ teaspoons): Warmth and spice are front and center here.
• Ground nutmeg (½ teaspoon): Adds that unmistakably cozy aroma.
• Ground ginger (¼ teaspoon): Gives a subtle, lively kick to the spice blend.
• Ground cloves (¼ teaspoon): Intensifies the flavor and rounds out the spice profile.
• For coating: ¼ cup granulated sugar + 1 tablespoon ground cinnamon: A must for that classic snickerdoodle sparkle and crunch.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Cream Butter and Sugars

This first step sets the tone for chewy goodness. Grab a large bowl and use a stand or hand mixer to beat together your softened unsalted butter, granulated sugar, and light brown sugar. Cream until the mixture looks fluffy and pale—it should almost resemble frosting. This ensures your cookies will have just the right balance of crisp edges and soft centers.

Step 2: Add Pumpkin, Egg Yolk, and Vanilla

Now, welcome autumn into your bowl. Add the pumpkin purée, egg yolk, and vanilla extract. Mix until fully incorporated, but don’t overdo it — just blend until smooth. The pumpkin’s moisture is what makes Chewy Pumpkin Snickerdoodle Cookies so incredibly soft, so make sure it’s evenly distributed.

Step 3: Mix Dry Ingredients

Whisk together the flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a separate bowl. This spice medley is what will make your kitchen smell like fall. Once combined, you’re ready to make some dough magic happen.

Step 4: Combine Wet and Dry

Gradually add the dry ingredients to your wet mixture, mixing on low. Stop once the dough starts coming together and looks uniform — you don’t want to overmix. It should start to look thick, soft, and a bit sticky, but that’s exactly what you want for a super chewy pumpkin snickerdoodle cookie.

Step 5: Chill the Dough

This step is key! Cover the dough and chill for at least 1 hour (longer if possible). Chilling not only makes the dough easier to handle, but also intensifies the flavors and ensures thick, chewy cookies that don’t spread too much.

Step 6: Prep for Baking

Preheat your oven to 350°F (175°C), line your baking sheets with parchment paper, and get your cinnamon-sugar coating ready in a small bowl. This is where that snickerdoodle classic sparkle kicks in—don’t skip it!

Step 7: Shape and Coat

Scoop out tablespoon-sized balls of dough, then roll them generously in the cinnamon-sugar mix. Place them about two inches apart on your prepared baking sheets and gently flatten the tops with your fingers; this helps them bake up evenly while still staying thick and chewy in the middle.

Step 8: Bake and Cool

Bake for 10–12 minutes, just until the edges are set but the centers still look soft and puffy. This underbaking trick is what creates that irresistible chew. Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack. Your kitchen is going to smell amazing, and the cookies will finish setting up perfectly.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Garnishes

A light dusting of extra cinnamon-sugar right after baking adds extra sparkle, while a drizzle of vanilla glaze or even a sprinkle of candied ginger can dress them up for special occasions. For cozy gatherings, a scoop of ice cream or a dollop of whipped cream works wonders with their spiced flavor.

Side Dishes

Serve these Chewy Pumpkin Snickerdoodle Cookies with a steaming mug of chai or rich hot chocolate for a true taste of fall. They’re also delightful alongside fresh fruit or a bowl of vanilla or caramel pudding if you want to add a creamy contrast.

Creative Ways to Present

Try stacking the cookies and wrapping them in bakery twine for a sweet edible gift, or turn them into ice cream sandwiches for a fun, unexpected dessert. If you’re feeling extra festive, dip half the cookie in white chocolate and sprinkle a little cinnamon on top—you’ll have a showstopper!

Make Ahead and Storage

Storing Leftovers

Chewy Pumpkin Snickerdoodle Cookies will stay perfectly soft and flavorful for up to five days when kept in an airtight container at room temperature. If you like them extra chewy, add a slice of bread to the container—it’ll help retain moisture.

Freezing

You can freeze these cookies either baked or unbaked. For ultimate convenience, freeze shaped dough balls (after rolling in cinnamon-sugar) and store them in a freezer bag for up to two months; bake straight from frozen, adding a minute or two to the bake time. Baked cookies freeze beautifully too, just layer them with parchment in a container.

Reheating

For that just-baked magic, warm individual cookies in the microwave for 5–10 seconds. If frozen, let cookies thaw at room temp, then crisp them up in a low oven. Nothing beats the taste of a warm, freshly “baked” chewy pumpkin snickerdoodle cookie, even days after you made them!

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

Stick with plain pumpkin purée for these Chewy Pumpkin Snickerdoodle Cookies, since pumpkin pie filling has sugar and spices already added and can make the dough too sweet or wet. The pure purée gives you complete control over spice and texture.

What can I use if I don’t have cream of tartar?

Cream of tartar is classic for that snickerdoodle tang and softness, but if you don’t have it, try using an extra 1 teaspoon of baking powder instead. The texture will be a bit different, but your cookies will still be delicious!

Why do I need to chill the dough?

Chilling is what transforms a good pumpkin cookie into a truly chewy one. It solidifies the butter, controls spread, and allows the flavors to deepen, so your Chewy Pumpkin Snickerdoodle Cookies bake up thick, soft, and gorgeous every time.

Can I make these gluten free?

Absolutely! Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour, and the cookies should come out lovely and chewy. Just make sure not to skip the chill time, as it helps gluten-free doughs hold together better.

How do I keep my cookies soft for days?

The secret’s in the storage: keep cookies in an airtight container and, for extra insurance, add a slice of fresh white bread. The bread gives any excess moisture to the cookies, keeping them super soft and chewy for several days.

Final Thoughts

If you’re ready for the ultimate taste of autumn, give these Chewy Pumpkin Snickerdoodle Cookies a try. They’re the coziest treat you can bake and will be a hit with anyone who loves warm spices and perfect chewiness. Happy baking!

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