Chewy Pumpkin Snickerdoodle Cookies

Introduction

There’s something magical about fall. The crisp air, the golden leaves, and, of course, the irresistible aroma of pumpkin spice wafting through the kitchen. These Chewy Pumpkin Snickerdoodle Cookies are everything you love about autumn wrapped up in a perfectly spiced, soft, and chewy cookie. They’re a delightful fusion of classic snickerdoodles with a seasonal pumpkin twist—warm spices, a slight tang from cream of tartar, and just the right balance of sweetness.

I first stumbled upon the idea of adding pumpkin to snickerdoodles during a lazy fall weekend when I was craving both pumpkin pie and cookies. Combining them seemed like a bold experiment, but the result was nothing short of heavenly. These cookies quickly became a family favorite, especially when served with a steaming mug of apple cider or hot chocolate.

What makes these cookies stand out is their unique texture—soft, chewy, and slightly fluffy, thanks to the addition of pumpkin puree. The cinnamon-sugar coating adds a slight crunch to each bite, making them utterly irresistible. Whether you’re baking for a cozy evening at home, a holiday gathering, or just to fill your home with that wonderful pumpkin-spice aroma, these cookies are a must-try.

Let’s dive into the recipe and make your kitchen smell like fall!

Why You’ll Love This Recipe

Here’s why these Chewy Pumpkin Snickerdoodle Cookies are going to be your new fall favorite:

Soft and Chewy Texture: These cookies strike the perfect balance between being soft and chewy, with a slightly crisp edge.
Bursting with Fall Flavors: Packed with cinnamon, nutmeg, and a hint of ginger, they’re like autumn in every bite.
Easy to Make: With simple ingredients and a quick prep time, you can whip these up whenever the craving strikes.
Perfect for Sharing: These cookies are always a hit at holiday parties, bake sales, or as a homemade gift for friends and family.
Customizable: You can adjust the spices or add mix-ins like white chocolate chips or pecans to make them your own.

These cookies are the epitome of fall baking, offering comfort, warmth, and a little nostalgia with every bite. Plus, the cinnamon-sugar coating gives them that classic snickerdoodle vibe while complementing the pumpkin flavor perfectly.

Preparation Time and Servings

Total Time: 1 hour
Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 10 minutes
Servings: About 24 cookies

Nutrition Facts (per cookie):

Calories: 120
Protein: 2g
Carbs: 18g
Fat: 5g

Ingredients

For the cookies:

2 3/4 cups all-purpose flour
1/2 tsp baking soda
1 1/2 tsp cream of tartar: This is key for the tangy flavor and chewy texture that snickerdoodles are known for.
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/3 cup pumpkin puree (not pumpkin pie filling)
1 large egg yolk
1 tsp vanilla extract

For the cinnamon-sugar coating:

1/4 cup granulated sugar
1 1/2 tsp ground cinnamon

Optional mix-ins:

1/2 cup white chocolate chips or chopped pecans for added texture and flavor.

Step-by-Step Instructions

1. Prepare the Dough

In a medium-sized bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large mixing bowl, cream the softened butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes using a hand mixer or stand mixer.
Add the pumpkin puree, egg yolk, and vanilla extract to the butter-sugar mixture. Mix until fully combined. The dough may look slightly curdled—that’s okay!
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can affect the cookies’ texture.
Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This step is crucial for easier handling and prevents the cookies from spreading too much during baking.

2. Prepare the Cinnamon-Sugar Coating

While the dough is chilling, mix the granulated sugar and cinnamon in a small bowl. Set aside.

3. Preheat the Oven

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.

4. Shape the Cookies

Once the dough has chilled, use a cookie scoop or tablespoon to portion out dough balls, about 1 1/2 tablespoons each.
Roll each dough ball in the cinnamon-sugar mixture, ensuring it’s evenly coated. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.

5. Bake the Cookies

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. They will firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

6. Enjoy and Store

Enjoy the cookies warm for the ultimate chewy texture and pumpkin-spice flavor. Store any leftovers in an airtight container at room temperature for up to 5 days.

How to Serve

These Chewy Pumpkin Snickerdoodle Cookies are versatile and can be enjoyed in so many ways:

Classic Pairing: Serve with a tall glass of cold milk or a warm cup of tea.
Holiday Spread: Add them to your holiday cookie platter alongside gingerbread cookies and chocolate crinkles.
Ice Cream Sandwich: Use these cookies as the base for a delicious pumpkin-spice ice cream sandwich.
Giftable Treat: Pack them in decorative bags or boxes as a thoughtful homemade gift for friends and family.

No matter how you serve them, these cookies are bound to be a hit!

Additional Tips

Chill the Dough: Chilling the dough is non-negotiable for this recipe. It not only makes the dough easier to handle but also enhances the cookies’ texture.
Use Pumpkin Puree, Not Pumpkin Pie Filling: Pumpkin pie filling contains added sugar and spices, which can throw off the flavor balance. Stick with 100% pure pumpkin puree.
Don’t Overbake: These cookies should look slightly underdone when you take them out of the oven. They’ll continue to set as they cool, ensuring a perfectly chewy texture.
Customize the Spice Level: Love a strong spice flavor? Add an extra pinch of cinnamon, nutmeg, or even a dash of cloves for more depth.
Mix It Up: Add white chocolate chips, chopped pecans, or even a drizzle of caramel for a fun twist on the classic recipe.

Recipe Variations

Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking blend. Make sure it includes xanthan gum for the best results.
Vegan Version: Use vegan butter, replace the egg yolk with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water), and check that your sugar is vegan-friendly.
Extra Spicy: Increase the ground cinnamon to 2 teaspoons and add a pinch of ground cloves for a bolder spice flavor.
Stuffed Cookies: Add a small piece of caramel or a dollop of cream cheese frosting to the center of each dough ball before rolling it in the cinnamon-sugar coating.
Mini Cookies: Make bite-sized cookies by using a teaspoon of dough for each cookie. Adjust the baking time to 7-9 minutes.

Freezing and Storage

Storage: Store the cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to help keep them soft and chewy.
Freezing the Dough: Roll the dough into balls, coat them in the cinnamon-sugar mixture, and freeze them on a baking sheet until solid. Transfer the frozen dough balls to a freezer-safe bag and store for up to 3 months. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.
Freezing Baked Cookies: Place baked cookies in a single layer in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months. Thaw at room temperature before serving.

Special Equipment

Mixing Bowls: You’ll need a couple of bowls for mixing the dry and wet ingredients.
Cookie Scoop: This ensures evenly sized cookies for uniform baking.
Wire Rack: For cooling the cookies evenly after baking.
Silicone Baking Mats: These help prevent sticking and promote even baking.

FAQ Section

Can I use fresh pumpkin instead of canned puree?
Yes! Roast and puree fresh pumpkin, then drain it thoroughly to remove excess moisture.

Why do I need to chill the dough?
Chilling prevents the cookies from spreading too much and enhances their chewy texture.

What if I don’t have cream of tartar?
You can substitute it with 1 teaspoon of baking powder, though the cookies may lose some of their classic tangy flavor.

Can I double the recipe?
Absolutely! This recipe scales well. Just ensure your mixing bowl is large enough to accommodate the doubled ingredients.

How do I keep the cookies soft?
Store them with a slice of bread in the container. The bread will help maintain their moisture.

Conclusion

These Chewy Pumpkin Snickerdoodle Cookies are everything you could want in a fall treat—soft, chewy, and bursting with the warm, comforting flavors of pumpkin and cinnamon. They’re simple enough to make on a cozy weekday afternoon yet special enough to impress at holiday gatherings or as homemade gifts.

Whether you’re a seasoned baker or someone just starting to explore the joy of baking, this recipe is approachable and rewarding. The cinnamon-sugar coating provides the perfect contrast to the soft, spiced interior, making every bite a delightful experience.

I hope you enjoy making and sharing these cookies as much as I do! If you give this recipe a try, I’d love to hear about it. Leave a comment below or tag me on social media with your creations. Seeing your baked goods always brings a smile to my face.

Now it’s time to preheat your oven, grab some pumpkin puree, and get baking—your home is about to smell amazing, and your taste buds will thank you! Happy baking!