Chewy Pumpkin Snickerdoodle Cookies Recipe

If you are dreaming of the perfect fall treat that combines warm spices with a tender, delightful texture, you are going to adore this Chewy Pumpkin Snickerdoodle Cookies Recipe. These cookies capture the very essence of autumn with a rich pumpkin base and a snickerdoodle’s signature cinnamon-sugar coating, resulting in something irresistibly soft and full of cozy flavor. Every bite feels like a warm hug, perfect for sharing over a cup of tea, or simply enjoying as an afternoon pick-me-up. Trust me, once you make these, they’ll become a staple in your seasonal baking repertoire!

Ingredients You’ll Need

Gathering the right ingredients is key to achieving that amazing chewy texture and mouth-watering flavor in this Chewy Pumpkin Snickerdoodle Cookies Recipe. Each component plays an essential role— from the creamy butter that lends richness to the spices that bring that unmistakable autumn charm.

• 1 cup unsalted butter, softened: Softened butter creates a creamy base and tender crumb for your cookies.
• 1 cup granulated sugar: Adds sweetness and helps with the cookie’s classic golden color.
• 1/2 cup light brown sugar, packed: Brings moistness and a subtle caramel depth.
• 3/4 cup pumpkin puree: The star ingredient, giving these cookies moisture, softness, and that iconic fall flavor.
• 1 large egg yolk: Adds richness and helps bind the dough.
• 2 teaspoons vanilla extract: Lifts the flavors with its warm, sweet aroma.
• 3 3/4 cups all-purpose flour: Provides the structure for chewy yet sturdy cookies.
• 1 1/2 teaspoons baking powder: A gentle leavening agent to give a slight rise.
• 1/2 teaspoon baking soda: Reacts with the pumpkin puree for perfect tenderness.
• 1/2 teaspoon salt: Balances sweetness and enhances flavors.
• 1 1/2 teaspoons ground cinnamon: The signature spice that defines a snickerdoodle.
• 1 teaspoon ground ginger: Adds a warm, spicy kick.
• 1/2 teaspoon ground nutmeg: Deepens the autumn spice blend with earthy notes.
• 1/4 teaspoon ground cloves: A pinch for intense warmth and fragrance.
• For the coating: 1/4 cup granulated sugar and 1 teaspoon ground cinnamon, mixed to give a sweet and spicy crunch.

How to Make Chewy Pumpkin Snickerdoodle Cookies Recipe

Step 1: Prep Your Oven and Baking Sheets

Get your oven nice and warm by preheating it to 350°F (175°C). While it heats, line two baking sheets with parchment paper or silicone mats to prevent these lovely cookies from sticking and to ensure even baking.

Step 2: Cream Butter and Sugars

In a big bowl, use your mixer on medium speed to cream together the softened butter with both granulated and brown sugar. Beat these for about 3 to 4 minutes until the mixture becomes light and fluffy—this is where your cookies start to get their tender texture and sweetness balanced.

Step 3: Mix in Pumpkin, Egg Yolk, and Vanilla

To your creamy sugar and butter mix, add the pumpkin puree, egg yolk, and vanilla extract. Blend everything together until smooth. This wet mixture is what gives the cookies their signature moistness and depth of flavor.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Mixing these dry spices uniformly ensures every bite bursts with warm, comforting aromas.

Step 5: Bring Wet and Dry Ingredients Together

Gradually add the dry flour mixture into the wet pumpkin blend, mixing on low speed just until you see no more flour. This step is crucial—overmixing can lead to tougher cookies, so keep it gentle.

Step 6: Prepare the Cinnamon-Sugar Coating

In a small bowl, stir together the granulated sugar and ground cinnamon. This classic coating will create a sweet, fragrant crust that perfectly complements the tender interior.

Step 7: Shape and Coat the Cookies

Using about 1.5 tablespoons of dough for each cookie, roll them into balls. Then, roll each ball generously in the cinnamon-sugar mixture to coat evenly. This step adds that signature snickerdoodle snap and sparkle on the outside.

Step 8: Arrange on Baking Sheets

Place the coated cookie balls on your prepared baking sheets, making sure to leave at least 2 inches between each to give them room to spread and puff up beautifully.

Step 9: Bake to Perfection

Bake your cookies for 10 to 12 minutes. You want to see set edges with soft centers—that’s when the chewy magic happens. Be careful not to overbake or you’ll lose that luscious softness!

Step 10: Cool Before Enjoying

Let the cookies rest on the baking sheets for 5 minutes after baking—it helps them firm up just enough to handle without losing their chewy texture. Then transfer them to wire racks to cool completely (if you can wait that long!).

How to Serve Chewy Pumpkin Snickerdoodle Cookies Recipe

Garnishes

While these cookies are heavenly on their own, adding a light dusting of powdered sugar or a drizzle of white chocolate can elevate their look and add an extra touch of sweetness. A sprinkle of chopped pecans or walnuts adds a nice crunch contrasting their tender chewiness.

Side Dishes

These cookies pair wonderfully with warm beverages like chai tea, pumpkin spice latte, or simply a glass of cold milk. Their rich pumpkin flavor also makes them a lovely companion to a scoop of vanilla ice cream or a dollop of whipped cream for dessert.

Creative Ways to Present

For a cozy autumn gathering, stack these cookies on a rustic wooden board alongside cinnamon sticks and mini pumpkins. Wrap a bundle with twine as a sweet gift, or create cookie sandwiches filled with cream cheese frosting for a fun twist on this classic.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chewy Pumpkin Snickerdoodle Cookies Recipe in an airtight container at room temperature for up to 5 days. The cookie’s moisture retains their chewy softness beautifully without drying out.

Freezing

For longer storage, freeze the baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They’ll last up to 3 months and can be enjoyed straight from the freezer or thawed at room temperature.

Reheating

To refresh your cookies, warm them in a 300°F (150°C) oven for about 5 minutes. This brings back the freshly baked softness and revives the aroma of the pumpkin and spice blend perfectly.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin puree works perfectly and ensures consistent moisture and flavor. Just avoid pumpkin pie filling, which contains added sugars and spices.

How do I keep these cookies chewy instead of cakey?

Be careful not to overmix once you add the dry ingredients, and watch the baking time closely—removing the cookies when the edges are set but the centers still appear soft helps maintain that ideal chewy texture.

Can I substitute the spices if I don’t have all of them?

You can simplify the spice blend by using just cinnamon and ginger, or even a pumpkin pie spice mix. Each adjustment will slightly change the flavor, but they’ll still taste delicious.

Why does the recipe use just the egg yolk and not the whole egg?

Using only the egg yolk adds richness and moisture without making the dough too loose, which helps keep the cookies dense and chewy rather than cakey.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just be sure the blend contains xanthan gum or another binder to keep the texture right.

Final Thoughts

There is something truly comforting about these Chewy Pumpkin Snickerdoodle Cookies Recipe that makes them an instant favorite in any household. With that perfect balance of soft pumpkin, warm spices, and a delightfully sweet cinnamon coating, they bring cozy vibes to your kitchen with every batch. I can’t encourage you enough to give this recipe a try—your taste buds will thank you, and you might find these become your go-to autumn treat year after year!

Print