If you’re craving a delightful twist on a classic favorite, this Chewy Pumpkin Snickerdoodle Cookies Recipe is an absolute must-try. These cookies boast the perfect balance of soft chewiness and the warm, spicy flavors of cinnamon and pumpkin that feel like a cozy hug in every bite. With pumpkin purée subtly enriching the dough and the signature snickerdoodle cinnamon sugar coating, these treats are vibrant, flavorful, and utterly comforting all season long.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is all it takes to create these irresistible cookies. Each component plays a vital role, from the moisture of pumpkin purée to the tangy warmth of cream of tartar that gives snickerdoodles their classic bite.
- ½ cup unsalted butter, softened: Provides richness and a tender crumb to the cookies.
- ¼ cup pumpkin purée (not pumpkin pie filling): Adds moisture, flavor, and subtle autumnal sweetness without overpowering.
- ¾ cup granulated sugar: Sweetens the dough and helps with the crisp edges.
- ½ cup brown sugar: Brings depth and a hint of caramel flavor for extra chewiness.
- 1 large egg yolk: Binds the dough while keeping cookies soft and moist.
- 1 tsp vanilla extract: Enhances all the warm flavors and adds aromatic depth.
- 1 ½ cups all-purpose flour: The foundation providing structure to the cookies.
- ¼ tsp baking powder: Adds slight lift for a delicate texture.
- ¼ tsp baking soda: Reacts with cream of tartar for that classic snickerdoodle tang and chewiness.
- ½ tsp cream of tartar: Essential for authentic snickerdoodle flavor and subtle tang.
- ¼ tsp salt: Balances sweetness and enhances other flavors.
- ½ tsp ground cinnamon: Brings warm, fragrant spice directly into the dough.
- ¼ tsp ground nutmeg (optional): Adds an extra layer of autumnal warmth.
- ¼ cup granulated sugar (for coating): Used to create that signature crackly, sweet outer layer.
- 1 tsp cinnamon (for coating): Perfect for rolling the dough balls in to amplify the snickerdoodle spice kick.
How to Make Chewy Pumpkin Snickerdoodle Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This simple step ensures that your cookies bake evenly and slide off the pan with ease once done.
Step 2: Cream the Butter, Pumpkin, and Sugars
In a large bowl, beat together the softened butter, pumpkin purée, granulated sugar, and brown sugar until light and fluffy. This process helps to aerate the dough, resulting in a more tender cookie with just the right amount of chew.
Step 3: Add Egg Yolk and Vanilla
Mix in the egg yolk and vanilla extract thoroughly. The yolk adds richness and moisture, while the vanilla deepens the cookie’s aromatic profile.
Step 4: Whisk Dry Ingredients Separately
In another bowl, whisk together the flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg if you’re using it. This ensures the spices and leaveners are evenly distributed throughout the dough.
Step 5: Combine Wet and Dry Ingredients and Chill
Gradually add the dry mixture to the wet, stirring just until combined. Avoid over-mixing to keep the cookies tender. Chill the dough in the fridge for 30 minutes; this helps the flavors meld and prevents spreading during baking.
Step 6: Prepare Cinnamon Sugar Coating
While your dough chills, mix together the ¼ cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl. This coats each cookie with that classic snickerdoodle sparkle and spice.
Step 7: Shape and Coat the Dough
Scoop the dough into balls about the size of a tablespoon, roll them in the cinnamon sugar mixture, and arrange them on your lined baking sheets, spacing at least 2 inches apart to allow room for spreading.
Step 8: Bake and Cool
Bake for 10 to 12 minutes, until the edges are set but the centers still appear slightly soft. This helps maintain their chewy texture. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
How to Serve Chewy Pumpkin Snickerdoodle Cookies Recipe
Garnishes
To add a festive touch, dust finished cookies with a light sprinkle of powdered sugar, or drizzle some white chocolate for a creamy contrast to the spicy notes. A sprinkle of chopped toasted pecans also complements the pumpkin beautifully.
Side Dishes
Enjoy these cookies alongside a steaming cup of chai tea, pumpkin spice latte, or even a glass of cold milk. Their warm spices pair wonderfully with creamy and cozy beverages, making snack time feel truly special.
Creative Ways to Present
For a charming gift or party platter, stack the cookies in rustic twine bundles or layer them in glass jars with parchment paper between. You could even sandwich them with a thin spread of cream cheese frosting or marshmallow fluff for an irresistible seasonal treat.
Make Ahead and Storage
Storing Leftovers
After baking and cooling completely, keep your Chewy Pumpkin Snickerdoodle Cookies Recipe fresh by storing them in an airtight container at room temperature. They will stay soft and chewy for up to 4 days.
Freezing
You can freeze both raw dough and baked cookies. For dough, shape and coat in cinnamon sugar, place on a baking sheet to freeze individually, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding a couple extra minutes to baking time. Baked cookies freeze well too in airtight containers or bags, perfect for savoring later.
Reheating
To revive that fresh-baked warmth and softness, gently warm cookies in the microwave for 10 to 15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. This refreshes their tender chew and aromatic spices beautifully.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin purée?
It’s best to use pure pumpkin purée because pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of your cookies.
What makes these cookies chewy instead of cakey?
The mix of brown sugar and pumpkin purée, along with chilling the dough and baking just until the centers are soft, creates that perfect chewy texture without becoming cakey.
Why is cream of tartar important in snickerdoodle cookies?
Cream of tartar reacts with baking soda to give snickerdoodles their classic tangy flavor and tender yet chewy texture, making it a key ingredient you don’t want to skip.
Can I substitute spices or omit nutmeg?
Absolutely! Nutmeg is optional and can be left out or replaced with allspice or cloves for a different warm-spice profile that’s still delicious.
How do I prevent cookies from spreading too much?
Chilling the dough before baking helps control spreading. Also, make sure your butter isn’t too warm or melted, and space the dough balls properly on the baking sheet.
Final Thoughts
I can’t recommend this Chewy Pumpkin Snickerdoodle Cookies Recipe enough if you want to fill your kitchen with the cozy scents and flavors of fall. They bring together the best of pumpkin and classic snickerdoodle spices in a chewy, tender cookie that’s hard to resist. Give this recipe a try, and get ready to make these your new seasonal favorite to share with friends and family!
