Chewy Pumpkin Snickerdoodle Cookies – Soft, Spiced, and Perfect for Fall Baking!
There’s nothing quite like the warm, cozy aroma of spiced cookies baking in the oven — especially when they feature the star ingredient of the season: pumpkin! 🎃These Chewy Pumpkin Snickerdoodle Cookies combine everything you love about traditional snickerdoodles — the soft, chewy center, the crackly sugar-coated edges, and that delightful cinnamon finish — but with a fall twist. Thanks to the addition of pumpkin puree and pumpkin spice, these cookies are beautifully moist, warmly spiced, and irresistibly festive.They’re perfect for autumn gatherings, holiday cookie trays, or a simple cozy treat with your favorite cup of tea or coffee. 🍪 If you’re already a fan of snickerdoodles, you’ll fall in love with this pumpkin variation. And if you’re in full fall baking mode, you might also love these Pumpkin Cream Cheese Muffins or a batch of Soft Pumpkin Chocolate Chip Cookies.
Ingredients
- Produce:
- 2/3 cup pumpkin puree Libby’s is a great choice for consistent texture and flavor.
- Refrigerated:
- 2 large egg yolks
- Baking & Spices:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 5/8 cup dark brown sugar packed
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon ground
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- Dairy:
- 1 cup unsalted butter preferably softened to room temperature
- Optional for rolling:
- Extra granulated sugar and cinnamon mixture for coating before baking
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, beat together:
- Unsalted butter
- Brown sugar
- Granulated sugar
- Cream until light and fluffy, about 2–3 minutes using an electric mixer.
- Add in:
- Pumpkin puree
- Egg yolks
- Vanilla extract
- Beat until well combined.
Step 2: Combine Dry Ingredients
- In a separate bowl, whisk together:
- All-purpose flour
- Baking soda
- Cream of tartar
- Salt
- Cinnamon
- Pumpkin spice
Step 3: Mix Wet and Dry
- Gradually add the dry ingredients to the wet mixture.
- Mix just until combined. Do not overmix to keep the cookies tender.
Step 4: Chill the Dough
- Cover the dough with plastic wrap.
- Chill in the refrigerator for at least 45 minutes to 1 hour. Chilling helps the dough firm up and enhances flavor.
Step 5: Preheat and Prepare Coating
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- In a small bowl, mix:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Step 6: Shape and Coat the Cookies
- Scoop out about 1 1/2 tablespoons of dough.
- Roll into balls, then roll each ball in the cinnamon-sugar mixture until coated.
Step 7: Bake
- Place the dough balls on the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers are still soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: Serve and Enjoy!
- Enjoy warm or at room temperature for maximum chewiness!
Notes
Variations
Customize your Pumpkin Snickerdoodles with these cozy twists: 1. Pumpkin Chocolate Chip Snickerdoodles
Fold in 3/4 cup chocolate chips for a melty chocolate surprise. 2. Maple-Glazed Pumpkin Cookies
Drizzle cookies with a simple maple glaze for extra sweetness. 3. Spicy Pumpkin Snickerdoodles
Add a pinch of cayenne pepper for a subtle spicy kick! 4. Pumpkin Pecan Cookies
Stir in 1/2 cup chopped pecans for crunch and nutty flavor. 5. Vegan Pumpkin Snickerdoodles
Swap butter for vegan butter and use flax egg yolks. 6. Mini Snickerdoodle Bites
Scoop smaller portions and reduce baking time to 7–8 minutes for bite-sized treats! Storage and Reheating
Storage:
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate for up to 7 days. Freezing:
Freeze baked cookies for up to 2 months in a freezer-safe bag. Freeze unbaked dough balls, then bake straight from frozen, adding 1–2 extra minutes. Reheating:
Warm cookies in the microwave for 5–8 seconds for that just-baked softness! 10 Frequently Asked Questions (FAQs)
1. Can I use pumpkin pie filling instead of puree?
No. Pumpkin pie filling contains added sugar and spices, which will throw off the recipe balance. Use pure pumpkin puree. 2. Why do I need to chill the dough?
Chilling solidifies the butter, preventing cookies from spreading too much and concentrating flavor. 3. Can I skip the cream of tartar?
Cream of tartar gives snickerdoodles their signature tang. You can skip it, but the flavor will be slightly different. 4. What type of sugar is best for coating?
Granulated sugar works perfectly, but you can also try turbinado sugar for extra crunch! 5. Can I double the recipe?
Yes! Double all ingredients for a larger batch — perfect for holidays. 6. Are these cookies soft or crunchy?
They’re wonderfully soft and chewy with slightly crisp edges. 7. Can I make the dough ahead of time?
Yes! Prepare the dough and refrigerate for up to 48 hours before baking. 8. Can I make them gluten-free?
Yes. Substitute with a gluten-free all-purpose flour blend. 9. Why are my cookies too flat?
Ensure your dough is well-chilled and measure flour accurately to avoid overly flat cookies. 10. Do these cookies freeze well?
Absolutely! Freeze baked cookies or unbaked dough balls for future baking. Conclusion
These Chewy Pumpkin Snickerdoodle Cookies are a must-bake treat for autumn lovers everywhere. 🎃🍪 With warm spices, cozy pumpkin flavor, and that irresistible chewy snickerdoodle texture, these cookies bring the best of fall straight to your kitchen. They’re easy to make, perfect for sharing, and endlessly customizable with fun variations. Whether you’re baking for family, friends, or just to treat yourself, you’ll love the comforting flavors in every bite. For more fall-inspired baking, check out this Pumpkin Bread with Streusel Topping or these Spiced Apple Muffins. Happy baking! 🍂
Customize your Pumpkin Snickerdoodles with these cozy twists: 1. Pumpkin Chocolate Chip Snickerdoodles
Fold in 3/4 cup chocolate chips for a melty chocolate surprise. 2. Maple-Glazed Pumpkin Cookies
Drizzle cookies with a simple maple glaze for extra sweetness. 3. Spicy Pumpkin Snickerdoodles
Add a pinch of cayenne pepper for a subtle spicy kick! 4. Pumpkin Pecan Cookies
Stir in 1/2 cup chopped pecans for crunch and nutty flavor. 5. Vegan Pumpkin Snickerdoodles
Swap butter for vegan butter and use flax egg yolks. 6. Mini Snickerdoodle Bites
Scoop smaller portions and reduce baking time to 7–8 minutes for bite-sized treats! Storage and Reheating
Storage:
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate for up to 7 days. Freezing:
Freeze baked cookies for up to 2 months in a freezer-safe bag. Freeze unbaked dough balls, then bake straight from frozen, adding 1–2 extra minutes. Reheating:
Warm cookies in the microwave for 5–8 seconds for that just-baked softness! 10 Frequently Asked Questions (FAQs)
1. Can I use pumpkin pie filling instead of puree?
No. Pumpkin pie filling contains added sugar and spices, which will throw off the recipe balance. Use pure pumpkin puree. 2. Why do I need to chill the dough?
Chilling solidifies the butter, preventing cookies from spreading too much and concentrating flavor. 3. Can I skip the cream of tartar?
Cream of tartar gives snickerdoodles their signature tang. You can skip it, but the flavor will be slightly different. 4. What type of sugar is best for coating?
Granulated sugar works perfectly, but you can also try turbinado sugar for extra crunch! 5. Can I double the recipe?
Yes! Double all ingredients for a larger batch — perfect for holidays. 6. Are these cookies soft or crunchy?
They’re wonderfully soft and chewy with slightly crisp edges. 7. Can I make the dough ahead of time?
Yes! Prepare the dough and refrigerate for up to 48 hours before baking. 8. Can I make them gluten-free?
Yes. Substitute with a gluten-free all-purpose flour blend. 9. Why are my cookies too flat?
Ensure your dough is well-chilled and measure flour accurately to avoid overly flat cookies. 10. Do these cookies freeze well?
Absolutely! Freeze baked cookies or unbaked dough balls for future baking. Conclusion
These Chewy Pumpkin Snickerdoodle Cookies are a must-bake treat for autumn lovers everywhere. 🎃🍪 With warm spices, cozy pumpkin flavor, and that irresistible chewy snickerdoodle texture, these cookies bring the best of fall straight to your kitchen. They’re easy to make, perfect for sharing, and endlessly customizable with fun variations. Whether you’re baking for family, friends, or just to treat yourself, you’ll love the comforting flavors in every bite. For more fall-inspired baking, check out this Pumpkin Bread with Streusel Topping or these Spiced Apple Muffins. Happy baking! 🍂