If cozy autumn flavors make your heart skip a beat, you’re going to fall hard for these Chewy Pumpkin Snickerdoodle Cookies. Imagine the classic snickerdoodle—soft, cinnamon-kissed, perfectly nostalgic—now elevated with a touch of sweet pumpkin and a delightful chewiness that keeps you coming back for more. These cookies are everything you love about fall desserts, blending comforting spices and tender, buttery crumbs into a dreamy treat you’ll want to bake all year long.

Chewy Pumpkin Snickerdoodle Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these cookies lies in their simple ingredients—each one perfectly chosen to create that irresistible chew, the warm pumpkin spice notes, and a melt-in-your-mouth bite. Don’t skip a thing; every component adds flavor, texture, or magic color!

Unsalted butter (½ cup, softened): For rich, tender dough and unbeatable buttery flavor.
Granulated sugar (½ cup, plus ¼ cup for coating): Adds sweetness and helps create those beautiful crackled tops.
Brown sugar (¼ cup, packed): Infuses deep caramel notes and boosts moisture for extra chewiness.
Pumpkin puree (⅓ cup): The star ingredient; gives gorgeous autumnal color and a hint of earthy sweetness.
Egg yolk (1 large): Binds the dough and keeps the cookies extra rich—using just the yolk keeps them denser and chewier.
Vanilla extract (1 teaspoon): Enhances the warmth of the spices and rounds out the flavors.
All-purpose flour (1¾ cups): The structure-building base—flour ensures the cookies are soft but not cakey.
Baking soda (½ teaspoon): Provides the lift that prevents dense cookies.
Cream of tartar (½ teaspoon): Essential for that signature snickerdoodle tang and chewiness.
Salt (½ teaspoon): Balances out the sweetness so every spice sings.
Ground cinnamon (1 teaspoon in dough; 1 teaspoon for coating): Warm, fragrant, and the heartbeat of all snickerdoodles.
Ground nutmeg (¼ teaspoon): Just a pinch delivers a subtle, spicy depth.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Prep the Baking Equipment

Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This step ensures your Chewy Pumpkin Snickerdoodle Cookies come off the tray cleanly and bake evenly for that flawless, golden base.

Step 2: Cream Butter and Sugars

Put your softened butter, granulated sugar, and brown sugar together in a large mixing bowl. Using a hand mixer or stand mixer, cream them until the mixture turns light and fluffy—about 2-3 minutes. The air you introduce here is the secret to cookies that are tender but not heavy.

Step 3: Add Pumpkin, Egg Yolk, and Vanilla

Mix in the pumpkin puree, egg yolk, and vanilla extract until completely smooth. You’ll see the dough transform into a gorgeously orange, velvety base, promising that moist, chewy bite we’re after.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together your flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. This quick step ensures the leaveners and spices are evenly distributed, giving your Chewy Pumpkin Snickerdoodle Cookies consistent flavor and rise in every bite.

Step 5: Mix Wet and Dry Ingredients

Gradually add your dry ingredients to the butter mixture, stirring until just combined. Avoid over-mixing; a few gentle turns will keep your cookies soft, not tough.

Step 6: Make Cinnamon-Sugar Coating

In a small bowl, stir together ¼ cup granulated sugar and 1 teaspoon cinnamon. This classic coating is what defines a snickerdoodle, offering a sweet, spiced crunch on the outside of each cookie.

Step 7: Scoop and Coat Dough Balls

Scoop the dough into 1½-tablespoon-sized balls (a cookie scoop makes this a breeze). Roll each generously in the cinnamon-sugar mix until evenly coated, then place on your prepared baking sheets about 2 inches apart so they have room to spread.

Step 8: Bake

Slide your trays into the oven and bake for 9–11 minutes. Look for edges that are set but centers that seem just a tad underdone—this is the secret to ultra-chewy Chewy Pumpkin Snickerdoodle Cookies. Let them cool on the tray for 5 minutes, then transfer to a wire rack for a perfect finish.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Garnishes

For a special touch, you can sprinkle a little extra cinnamon-sugar mixture on top right after baking. If you’re feeling fancy, a drizzle of white chocolate or a light dusting of powdered sugar looks stunning and adds just a hint of sweetness to complement the spices.

Side Dishes

Pair these Chewy Pumpkin Snickerdoodle Cookies with a cozy mug of chai tea, hot apple cider, or your favorite pumpkin spice latte. For dessert platters, they’re right at home alongside chocolate bark, caramel corn, or even a scoop of vanilla ice cream.

Creative Ways to Present

Get playful and turn these cookies into holiday gifts! Stack and wrap them in decorative ribbon, or pack them in a festive tin with a handwritten label. You can also sandwich caramel or cream cheese frosting between two cookies for an out-of-this-world pumpkin snickerdoodle whoopie pie!

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Chewy Pumpkin Snickerdoodle Cookies in an airtight container at room temperature. They’ll stay wonderfully soft and chewy for up to five days, making them perfect for grab-and-go snacking or sharing with friends.

Freezing

For a little make-ahead magic, freeze freshly baked (and cooled) cookies in a single layer until solid, then transfer them to a zip-top freezer bag. You can also freeze unbaked dough balls—just thaw and bake as needed for a fresh, hot cookie whenever the craving hits.

Reheating

Bring your cookies back to “just baked” bliss by microwaving them for about 10 seconds. If reheating from frozen, let them thaw at room temp, then warm in a low oven for a few minutes to restore that irresistible chew.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just be sure your puree is thick and not too watery—if it’s on the thinner side, you might want to pat it dry with paper towels before adding, so your Chewy Pumpkin Snickerdoodle Cookies stay perfectly thick and chewy.

Why do I need to chill the dough?

Chilling the dough for 30 minutes helps control spread and enhances the chewy texture. It gives the flour time to absorb the moisture, resulting in cookies with the ultimate thick, soft centers and crisp edges.

Can I make these gluten-free?

Yes! Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. The cookies will still have that wonderful snickerdoodle chew, and all the spiced pumpkin flavor will shine through.

What if I don’t have cream of tartar?

While cream of tartar does give snickerdoodles their unique tang, you can substitute it with an extra ½ teaspoon of baking powder in a pinch. Your cookies will still be delicious, though they might lose a bit of that traditional flavor.

Can I double the recipe?

Absolutely! The recipe scales up beautifully when you need extra Chewy Pumpkin Snickerdoodle Cookies for a crowd. Just be sure to bake in batches so each tray gets perfect, even heat.

Final Thoughts

There’s something truly special about baking a batch of Chewy Pumpkin Snickerdoodle Cookies—maybe it’s the warm spices, maybe the chewy texture, or maybe just the joy they bring to everyone who tries them. If you’re looking to savor fall flavors with every bite, don’t wait another second to try these cookies. Happy baking!

Chewy Pumpkin Snickerdoodle Cookies Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 25 minutes
Yield: 20 cookies 1x
Diet: Vegetarian

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Description

These Chewy Pumpkin Snickerdoodle Cookies are a delightful fall treat, combining the warm flavors of pumpkin, cinnamon, and nutmeg in a soft, chewy cookie coated with a sweet cinnamon-sugar mixture.

Ingredients

Scale

Main Cookie Dough:

½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup brown sugar, packed
⅓ cup pumpkin puree
1 large egg yolk
1 teaspoon vanilla extract
1¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Cinnamon-Sugar Coating:

¼ cup granulated sugar
1 teaspoon ground cinnamon

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Instructions

Preheat oven and prepare baking sheets: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the pumpkin puree, egg yolk, and vanilla extract until smooth.
Combine wet and dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
Prepare cinnamon-sugar coating: In a small bowl, combine the granulated sugar and ground cinnamon.
Shape and coat the dough: Scoop the dough into 1½-tablespoon-sized balls and roll each ball in the cinnamon-sugar mixture. Place on prepared baking sheets, spacing them 2 inches apart.
Bake the cookies: Bake for 9–11 minutes, until the edges are set and the centers appear slightly underdone. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.