If there’s one treat I find utterly irresistible when the air gets crisp and the leaves turn golden, it has to be the Chewy Pumpkin Snickerdoodle Cookies Recipe. These cookies are the perfect marriage of classic snickerdoodle cinnamon sugar sweetness with the warm, cozy flavors of pumpkin and autumn spices. Soft, chewy, and utterly fragrant, they bring together everything you love about fall in one delightful bite. Whether you’re sharing with friends or sneaking a few for yourself, these cookies are destined to become a beloved staple in your seasonal baking repertoire.
Ingredients You’ll Need
Gathering the right ingredients for this Chewy Pumpkin Snickerdoodle Cookies Recipe is a breeze, and each one plays a crucial role in creating that perfect texture and flavor. From the rich pumpkin purée that keeps them tender and moist to the blend of warm spices that makes each bite sing, these pantry staples come together to make magic happen.
- Unsalted butter, 1/2 cup, softened: Provides the creamy richness essential for softness and flavor.
- Granulated sugar, 1/2 cup plus 1/4 cup for coating: Sweetens and creates that iconic snickerdoodle coating for a flavorful crunch.
- Brown sugar, 1/4 cup, packed: Adds moisture and a subtle caramel note that deepens the cookie’s taste.
- Pumpkin purée, 1/3 cup: The star ingredient for moisture, softness, and that unmistakable autumn vibe.
- Large egg yolk, 1: Binds ingredients together and adds richness.
- Vanilla extract, 1 teaspoon: Boosts all the warm, comforting flavors in the cookie.
- All-purpose flour, 1 1/2 cups: The base of the cookie, providing structure.
- Baking soda, 1/4 teaspoon: Helps the cookies rise softly, giving them that perfect chewy texture.
- Cream of tartar, 1/4 teaspoon: Adds the characteristic tang and chew of classic snickerdoodles.
- Ground cinnamon, 1/2 teaspoon plus 1 teaspoon for coating: Warms the dough and the outside coating with that spicy-sweet signature flavor.
- Ground nutmeg, 1/4 teaspoon: Introduces a subtle earthiness that complements the pumpkin beautifully.
- Ground cloves, 1/4 teaspoon: Contributes a bold note that rounds out the spice blend.
- Salt, 1/4 teaspoon: Balances sweetness and enhances all the flavors.
How to Make Chewy Pumpkin Snickerdoodle Cookies Recipe
Step 1: Preheat Your Oven and Prepare Baking Sheets
This step is all about setting yourself up for success. Preheat your oven to 350°F (175°C), ensuring it reaches the perfect baking temperature so your cookies bake evenly. Line your baking sheets with parchment paper to keep the cookies from sticking and to make cleanup a snap.
Step 2: Cream Butter and Sugars
In a large mixing bowl, cream together the softened butter with both granulated and brown sugars until the mixture is light and fluffy. This is where your cookies get their tender texture. Next, stir in the pumpkin purée, egg yolk, and vanilla extract until everything is beautifully smooth and combined.
Step 3: Whisk Together Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking soda, cream of tartar, cinnamon, nutmeg, cloves, and salt. This blend of spices is the heart of the Chewy Pumpkin Snickerdoodle Cookies Recipe’s signature warm flavor profile.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix to keep the cookies tender and chewy, exactly as we want them.
Step 5: Prepare the Cinnamon Sugar Coating
In a small bowl, mix the 1/4 cup granulated sugar with the teaspoon of ground cinnamon. This simple but essential step gives the cookies their classic snickerdoodle crackly crust and that hit of cinnamon sweetness with every bite.
Step 6: Form and Coat the Cookies
Using a tablespoon, scoop out portions of dough. Roll each into a ball and then thoroughly coat in the cinnamon sugar mixture. This step builds that irresistible outer layer that’s crunchy yet gentle against the soft inside.
Step 7: Bake to Perfection
Place the coated dough balls on your prepared sheets, spacing them about 2 inches apart to allow room for gentle spreading. Bake for 10 to 12 minutes until the edges are set but the centers remain soft, ensuring those signature chewy centers that make this recipe so special.
Step 8: Cool and Enjoy
Allow the cookies to rest on the baking sheets a few minutes post-baking—this helps them firm up just enough. Transfer to wire racks to cool completely and prepare yourself for an irresistible treat!
How to Serve Chewy Pumpkin Snickerdoodle Cookies Recipe
Garnishes
A simple dusting of powdered sugar or a light drizzle of white chocolate can elevate these cookies even further, making them look as lovely as they taste. A sprinkle of crushed pecans or a pinch of extra cinnamon sugar before baking can also add delightful texture variations.
Side Dishes
These cookies are heavenly when paired with a warm cup of chai tea, a creamy latte, or classic hot chocolate. For an indulgent twist, serve alongside a scoop of vanilla bean ice cream, creating a dessert that feels cozy and indulgent all at once.
Creative Ways to Present
Stack your Chewy Pumpkin Snickerdoodle Cookies Recipe on a rustic wooden board with a little pumpkin spice butter or cinnamon whipped cream on the side for dipping. Another festive idea is to sandwich them with cream cheese frosting for a luscious pumpkin snickerdoodle cookie sandwich.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay wonderfully soft and chewy for up to a week, making them perfect for a week of cozy snacking or sharing with guests.
Freezing
If you want to make these cookies ahead of time, you can freeze unbaked dough balls (already rolled in cinnamon sugar) on a baking sheet for a few hours, then transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the baking time for a fresh-baked feel anytime you crave them.
Reheating
Warm your cookies in the microwave for 10-15 seconds or in a low-temp oven for a few minutes to bring back their fresh-baked softness and enhance those inviting aromas. It’s like enjoying them straight from the oven all over again.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin purée works perfectly and is actually preferred for consistency and ease. Just be sure to use plain pumpkin purée, not pumpkin pie filling, to avoid added spices or sugars.
Why do these cookies use egg yolk instead of a whole egg?
The egg yolk adds richness and helps create that soft, tender crumb without making the dough too wet or cakey, resulting in the ideal chewy texture we love in this pumpkin snickerdoodle recipe.
Can I substitute the spices with pumpkin pie spice?
Yes! Using pumpkin pie spice instead of individual cinnamon, nutmeg, and cloves is a convenient shortcut. Use about 1 teaspoon of pumpkin pie spice to keep the flavor balanced and true to the original recipe.
How do I make sure my cookies are chewy, not crunchy?
Don’t overbake the cookies—pull them from the oven when edges are set but centers still look soft. Also, the pumpkin purée helps maintain moisture, making the cookies wonderfully chewy instead of crisp.
Can I double this recipe for a larger batch?
Definitely! Doubling the ingredients is straightforward, just mix thoroughly, and bake in batches without crowding your baking sheets to maintain even baking and perfect texture.
Final Thoughts
If you’re ready to add a cozy, delicious, and delightfully chewy cookie to your autumn baking lineup, the Chewy Pumpkin Snickerdoodle Cookies Recipe is here to steal the spotlight. From the wonderfully spiced aroma to the tender texture that melts in your mouth, this recipe is a guaranteed crowd-pleaser. Give it a try—you might just find your new favorite pumpkin treat!
Print
Chewy Pumpkin Snickerdoodle Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chewy Pumpkin Snickerdoodle Cookies combine the warm spices of fall with a tender, chewy texture and a sugary cinnamon coating. Made with pumpkin purée and classic snickerdoodle ingredients, these cookies offer a perfect balance of sweetness and spice, perfect for cozy autumn gatherings or holiday treats.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup pumpkin purée
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then, mix in the pumpkin purée, egg yolk, and vanilla extract until you have a smooth, well-incorporated batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, cinnamon, nutmeg, cloves, and salt. This ensures the spices and leavening agents are evenly distributed.
- Make the Dough: Gradually add the dry ingredient mixture to the wet ingredients. Gently mix until just combined, being careful not to overmix to maintain a tender texture in the cookies.
- Prepare the Coating: In a small bowl, combine the granulated sugar and ground cinnamon for rolling the cookies to create a sweet and spicy crust.
- Form the Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Then roll each dough ball thoroughly in the cinnamon sugar mixture so they are fully coated.
- Bake: Place the coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers remain soft and chewy.
- Cool and Serve: Let the cookies cool on the baking sheets for a few minutes to firm up before transferring them to wire racks to cool completely. This prevents breakage and ensures perfect texture.
Notes
- Use fresh pumpkin purée, not pumpkin pie filling, to keep flavor authentic and avoid added spices or sugar.
- For extra chewiness, do not overbake; cookies should look slightly undercooked in the center when removed from the oven.
- You can substitute butter with a non-dairy margarine for a dairy-free option, although taste and texture may vary.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To enhance cinnamon flavor, consider adding a pinch of ground cardamom or ginger.
