PUMPKIN SNICKERDOODLES: GET READY!

I’ll never forget the first time I tasted a pumpkin snickerdoodle. It was at a fall festival, and the combination of warm spices, pumpkin puree, and that classic snickerdoodle tang was pure magic. From that moment, I knew I had to recreate that experience at home. Today, I’m sharing all my secrets for the most amazing Chewy Pumpkin Snickerdoodle Cookies you’ll ever make, a recipe that’s guaranteed to be a new autumn favorite!

The Ultimate Chewy Pumpkin Snickerdoodle Cookie Recipe

Get ready to fall in love! These Chewy Pumpkin Snickerdoodle Cookies are the perfect blend of fall flavors and classic cookie goodness. The pumpkin adds a subtle sweetness and incredible chewiness, while the snickerdoodle coating provides a delightful cinnamon-sugar crunch. It’s a truly magical combination, and I promise this will be a showstopper at your next gathering (or just for a cozy night in!).

Why This Recipe Works

So, what makes these cookies so special? It’s all about the balance of ingredients and a few key techniques. We’re aiming for a cookie that’s soft and chewy in the center, with slightly crisp edges and that signature snickerdoodle crackle. The pumpkin puree adds moisture and tenderness, but we need to be careful not to add too much, or the cookies will spread too thin. The cream of tartar is essential for that tangy flavor and chewy texture that defines a snickerdoodle. I’ve perfected this recipe over years, and I’m confident you’ll love the results.

Ingredients You’ll Need

• All-purpose flour: The base of our cookies. Make sure to measure it correctly!
• Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling.
• Granulated sugar: For sweetness and structure.
• Brown sugar: Adds moisture and a caramel-like flavor.
• Unsalted butter: Softened to room temperature for easy creaming.
• Egg: Binds the ingredients together.
• Vanilla extract: Enhances the flavors.
• Baking soda: Helps the cookies rise.
• Cream of tartar: The secret ingredient for that tangy flavor and chewy texture.
• Cinnamon: Adds warmth and spice.
• Salt: Balances the sweetness.
• Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves for that classic pumpkin flavor.
• For the coating: Granulated sugar and ground cinnamon.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, pumpkin pie spice, cinnamon, and salt. Make sure everything is well combined. This ensures that the spices are evenly distributed throughout the dough.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat the butter and sugars together on high speed until pale and creamy, about 2 full minutes. This is crucial for creating a light and airy cookie.
4. Beat in the egg and vanilla extract. Mix until well combined.
5. Add the pumpkin puree and mix until smooth. Don’t overmix at this stage.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. The dough will be slightly sticky, and that’s perfectly normal.
7. In a small bowl, combine the granulated sugar and cinnamon for the coating. Mix well.
8. Use a cookie scoop or spoon to drop rounded tablespoons of dough into the cinnamon-sugar mixture. Roll the dough ball around to coat it completely.
9. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie. This allows for proper spreading.
10. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Don’t overbake the cookies! Pull them from the oven when they still look slightly underdone in the center. They will continue to bake on the hot baking sheet.
11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart.
12. Enjoy! These cookies are best enjoyed warm, but they are also delicious at room temperature.

Success Tips for Perfect Chewy Pumpkin Snickerdoodle Cookies

• The Secret to Measuring Flour Correctly: Always spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and result in dry cookies.
• Don’t Overbake the Cookies! Pull them from the oven when they still look slightly underdone in the center. They will continue to bake on the hot baking sheet. This is the key to achieving that perfect chewy texture.
• Use Room Temperature Butter: Softened butter creams much easier than cold butter, resulting in a smoother and more evenly distributed dough.
• Chill the Dough (Optional): If your dough is too sticky to handle, chill it in the refrigerator for 30 minutes before rolling into balls. This will make it easier to work with.
• Make-Ahead & Freezing Instructions: You can prepare the dough ahead of time and store it in the refrigerator for up to 2 days. Alternatively, you can freeze the unbaked dough balls for up to 2 months. Just thaw them in the refrigerator overnight before baking. Baked cookies can also be frozen for up to 1 month.

Variations and Substitutions

Want to put your own spin on these Chewy Pumpkin Snickerdoodle Cookies? Here are a few ideas:

• Add Chocolate Chips: For a decadent twist, add ½ cup of chocolate chips to the dough. Pumpkin Chocolate Chip Cookies are always a hit!
• Add Nuts: Chopped pecans or walnuts would add a nice crunch to these cookies.
• Spice it Up: Add a pinch of ground ginger or cloves to the dough for a more intense spice flavor.
• Make it Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free. Be sure to use a blend that contains xanthan gum for the best results.
• Brown Butter: Brown the butter before creaming it with the sugars for a nutty, complex flavor. Let the browned butter cool slightly before using.

Serving Suggestions

These Chewy Pumpkin Snickerdoodle Cookies are delicious on their own, but here are a few ideas to elevate your cookie experience:

• Serve with a glass of cold milk or a warm cup of coffee.
• Pair them with a scoop of vanilla ice cream for a decadent dessert.
• Include them in a fall-themed dessert platter.
• Package them in a cute box or bag for a thoughtful gift.

Other Pumpkin Recipes You’ll Love

If you’re a pumpkin lover like me, you’ll want to try these other delicious pumpkin recipes. They’re all easy to make and perfect for fall!

• Pumpkin Bread: A classic fall treat that’s perfect for breakfast or a snack. It’s so easy to make, and it’s always a crowd-pleaser.
• Pumpkin French Toast: The coziest fall breakfast recipe! This French toast is infused with pumpkin spice and topped with maple syrup.
• Soft Pumpkin Cookies with Cream Cheese Frosting: These cookies are incredibly soft and tender, and the cream cheese frosting is the perfect complement to the pumpkin flavor. They are truly the best fall bite!
• Pumpkin Spice Cake Roll: This cake roll is surprisingly easy to make, and it’s a showstopper dessert for any occasion. The combination of pumpkin spice and cream cheese filling is irresistible.
• Pumpkin Cheesecake Cookies: Creamy cheesecake meets pumpkin spice in these delightful cookies. They’re your new fall obsession for sure!

Troubleshooting

Sometimes, even with the best recipes, things can go a little awry. Here are some common issues and how to fix them:

• Cookies are spreading too thin: Make sure you’re using the correct amount of flour and that your butter isn’t too warm. Chilling the dough before baking can also help.
• Cookies are dry and crumbly: You may have overmixed the dough or used too much flour. Be careful not to overmix, and always measure your flour correctly.
• Cookies are too chewy: This is usually a good thing! But if you prefer a less chewy cookie, you can reduce the amount of brown sugar slightly.
• Cookies aren’t cracking: Make sure you’re using cream of tartar, as this is essential for the snickerdoodle crackle. Also, make sure your oven is at the correct temperature.

Recipe Card

Here’s the complete recipe for Chewy Pumpkin Snickerdoodle Cookies:

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are truly a taste of fall in every bite. I hope you enjoy making them as much as I do! Don’t be afraid to experiment with different variations and make them your own. Happy baking!

Chewy Pumpkin Snickerdoodle Cookies

Amelia

These Chewy Pumpkin Snickerdoodle Cookies are a delightful fusion of fall flavors and classic snickerdoodle goodness. The pumpkin puree adds a subtle sweetness and incredible chewiness, while the cinnamon-sugar coating provides a delightful crunch, making them the perfect treat for any autumn occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Dessert, Snack

Cuisine American

Calories 150 kcal

Equipment

• Baking sheets
• Parchment paper
• Medium bowl
• Large bowl
• Whisk
• Electric mixer
• Cookie scoop or tablespoon
• Small bowl
• Wire rack
• Measuring cups and spoons

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup 1 stick
• ¾ cup granulated sugar
• ¼ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup pumpkin puree
• ½ cup granulated sugar for coating
• 1 teaspoon ground cinnamon for coating

Instructions

 

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, cream of tartar, pumpkin pie spice, cinnamon, and salt.
• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until pale and creamy, about 2 minutes.
• Beat in the egg and vanilla extract until well combined.
• Add the pumpkin puree and mix until smooth.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
• In a small bowl, combine the granulated sugar and cinnamon for the coating.
• Use a cookie scoop or spoon to drop rounded tablespoons of dough into the cinnamon-sugar mixture. Roll the dough ball around to coat it completely.
• Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
• Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
• Enjoy!

Notes

For best results, use room temperature butter and measure flour accurately by spooning it into the measuring cup and leveling it off. Don’t overbake the cookies; they should be slightly underdone in the center for a chewy texture. Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month. For a richer flavor, try browning the butter before creaming it with the sugars. If the dough is too sticky, chill it in the refrigerator for 30 minutes before rolling into balls.