Chewy Pumpkin Snickerdoodle Cookies Recipe

If you are looking for a fall treat that perfectly balances soft, chewy texture with warm spices and the rich flavor of pumpkin, then this Chewy Pumpkin Snickerdoodle Cookies Recipe is going to become your new favorite. These cookies are like a warm hug in cookie form, combining the classic snickerdoodle cinnamon-sugar coating with a moist pumpkin-infused dough that keeps every bite tender and flavorful. Whether you are baking for a cozy afternoon snack or need an impressive dessert for friends, these cookies deliver comfort and joy in every bite.

Ingredients You’ll Need

Getting these chewy pumpkin snickerdoodle cookies just right starts with simple, pantry-friendly ingredients that each play an important role in the perfect balance of flavor, texture, and color. From the buttery richness to the pumpkin’s natural moisture and the cozy mosaic of spices, every ingredient matters.

• 1 cup unsalted butter, softened: Provides necessary richness and a tender crumb when creamed with sugars.
• 1 cup granulated sugar: Sweetens and helps create the classic snickerdoodle crunch on the outside.
• 1/2 cup light brown sugar, packed: Adds deep caramel notes and moisture to the dough.
• 3/4 cup pumpkin puree: Delivers moistness, subtle pumpkin flavor, and a lovely autumnal color.
• 1 large egg yolk: Acts as a binder and enriches the dough’s texture.
• 2 teaspoons vanilla extract: Boosts the warm, sweet background flavor in every bite.
• 3 3/4 cups all-purpose flour: Provides structure and stability for the cookie dough.
• 1 1/2 teaspoons baking powder: Helps the cookies rise slightly, making them tender but not cakey.
• 1/2 teaspoon baking soda: Adds gentle leavening and reacts with the acidic pumpkin for lift.
• 1/2 teaspoon salt: Enhances all the other flavors, balancing sweetness and spice.
• 1 1/2 teaspoons ground cinnamon: The signature spice of snickerdoodles, filling the kitchen with its cozy aroma.
• 1 teaspoon ground ginger: Adds a subtle spicy warmth to complement cinnamon.
• 1/2 teaspoon ground nutmeg: Introduces a nutty, sweet depth to the spice blend.
• 1/4 teaspoon ground cloves: A pinch gives an earthy, aromatic boost to the cookie’s spice profile.
• For the coating: 1/4 cup granulated sugar and 1 teaspoon ground cinnamon, combined for that irresistible cinnamon-sugar crust.

How to Make Chewy Pumpkin Snickerdoodle Cookies Recipe

Step 1: Prepare Your Oven and Baking Trays

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats, ensuring nothing sticks and the cookies bake evenly.

Step 2: Cream Butter and Sugars

Using a mixer on medium speed, cream the softened butter with 1 cup granulated sugar and the light brown sugar until the mixture is light, fluffy, and creamy—about 3 to 4 minutes. This step is key for creating that tender, chewy texture.

Step 3: Add Wet Ingredients

Mix in the pumpkin puree, egg yolk, and vanilla extract. Blend until everything is fully combined, resulting in a smooth, moist dough that already smells amazing with that vanilla and pumpkin blend.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This spice mixture provides the signature snickerdoodle flavor with a pumpkin twist.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined. Overmixing can toughen the dough, so watch for a uniform, slightly sticky dough.

Step 6: Prepare the Cinnamon-Sugar Coating

In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. This coating will give your cookies their signature sweet, crunchy exterior.

Step 7: Shape and Coat the Dough

Roll the dough into balls about 1.5 tablespoons each. Then roll each dough ball in the cinnamon-sugar mixture for an even, generous coating—this step is what makes these cookies shine!

Step 8: Space on Baking Sheets

Arrange the coated dough balls on your prepared baking sheets, leaving about 2 inches between them. This spacing prevents the cookies from merging into one giant, delicious blob.

Step 9: Bake to Perfection

Bake in the preheated oven for 10 to 12 minutes. Look for edges that are set but centers that are still soft—the cookies will finish baking slightly as they cool, ensuring a chewy center.

Step 10: Cool Before Enjoying

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to wire racks to cool completely. This lets them firm up just enough while keeping their signature chew.

How to Serve Chewy Pumpkin Snickerdoodle Cookies Recipe

Garnishes

A light dusting of powdered sugar or an extra sprinkle of cinnamon sugar just before serving adds a beautiful finishing touch, amplifying both the look and flavor of your cookies.

Side Dishes

Pair these chewy pumpkin snickerdoodle cookies with a warm mug of chai tea, pumpkin spice latte, or creamy hot chocolate for an irresistible cozy treat. A scoop of vanilla ice cream alongside can take this into dessert territory that everyone will love.

Creative Ways to Present

Taste and presentation meet when stacking these cookies and tying them with rustic twine for gift-giving, or arranging them on a festive platter with autumn leaves and mini pumpkins to brighten up your dessert table.

Make Ahead and Storage

Storing Leftovers

Store your chewy pumpkin snickerdoodle cookies in an airtight container at room temperature to maintain their soft, chewy texture for up to 4 days. Layer them with parchment paper to prevent sticking.

Freezing

If you want to enjoy these delightful cookies later, freeze the cooled cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Reheating

For that fresh-baked feeling, warm the cookies in a microwave for about 10 seconds or in a low oven (300°F) for 5 minutes. This softens and refreshes their irresistibly chewy nature.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly and provides consistent moisture and flavor, making it a convenient choice for this chewy pumpkin snickerdoodle cookies recipe.

How do I make sure my cookies come out chewy and not cakey?

Using less flour relative to the wet ingredients and avoiding overmixing the dough will help keep the texture chewy. Also, watch the baking time closely—remove the cookies when edges are set but centers are still soft.

Can I substitute spices or adjust them for different flavors?

Yes, feel free to customize the spice blend. You might try more cinnamon or a pinch of allspice for a unique twist, but the original mix gives the signature warm and cozy vibe of the cookie.

Is it possible to make these cookies vegan?

To make a vegan version, use plant-based butter and an egg substitute like flax egg or applesauce. Keep in mind texture and flavor might vary slightly, but they can still turn out delicious.

How should I store these cookies if I want to keep them crisp instead of chewy?

To maintain a crisper texture, store them in a container without a tight seal to allow some air circulation. But for the classic chewy snickerdoodle experience, airtight storage is best.

Final Thoughts

There is something truly magical about the way this Chewy Pumpkin Snickerdoodle Cookies Recipe brings familiar flavors together with a seasonal twist. They are soft, spiced, and endlessly satisfying, perfect for sharing or savoring solo with a cozy drink. I can’t wait for you to try them and fall in love with these cookies just as much as I have. Happy baking!

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