Irresistible Chewy Pumpkin Snickerdoodle Cookies Recipe

There’s nothing quite like the smell of Chewy Pumpkin Snickerdoodle Cookies baking in the oven on a crisp fall afternoon. I first stumbled upon this magical combination when my neighbor brought over a batch years ago – one bite of those soft, cinnamon-kissed cookies with their subtle pumpkin warmth, and I was hooked! Now it’s become my go-to autumn tradition, filling my kitchen with the coziest aromas you can imagine. The secret? That perfect balance between classic snickerdoodle chewiness and pumpkin’s earthy sweetness. These cookies disappear fast at holiday gatherings, and I’ve learned to always make a double batch!

Why You’ll Love These Chewy Pumpkin Snickerdoodle Cookies

Listen, I don’t just bake these cookies every fall because they make my house smell incredible (though, wow, they really do!). Here’s why they’ve become my absolute must-make:

• That perfect chew – soft centers with slightly crisp edges, just like grandma’s snickerdoodles but with pumpkin’s cozy moisture
• Warm spices that dance – the cinnamon sugar coating meets nutmeg in the dough for flavor fireworks
• Easy as pie (but better!) – no fancy techniques, just good old-fashioned cookie-making magic
• Fall’s edible hug – these disappear fastest at tailgates, Thanksgiving potlucks, or curled up with coffee on rainy days

Trust me, your cookie jar’s never been happier than when it’s full of these orange-hued beauties!

Ingredients for Chewy Pumpkin Snickerdoodle Cookies

After years of testing, I’ve found these ingredients create that perfect balance of soft chew and warm spice in every bite. Here’s what you’ll need:

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened (not melted! This makes all the difference)
• 1 cup granulated sugar (for that classic snickerdoodle sweetness)
• 1/2 cup packed dark brown sugar (the molasses adds depth)
• 3/4 cup pure pumpkin puree (not pie filling – Libby’s works great)
• 1 large egg, room temperature
• 2 tsp vanilla extract (the real stuff, please!)

Dry Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cream of tartar (the snickerdoodle secret weapon!)
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg (freshly grated if you’ve got it)

For Rolling

• 1/4 cup granulated sugar
• 1 tbsp ground cinnamon

How to Make Chewy Pumpkin Snickerdoodle Cookies

Okay, let’s get baking! These Chewy Pumpkin Snickerdoodle Cookies come together in just a few simple steps, but I’ve got some sneaky tricks to make them extra perfect. Follow along – I promise it’s easier than you think!

Step 1: Cream Butter and Sugars

First things first – grab your mixer and beat that softened butter with both sugars for a full 2-3 minutes. Don’t rush this! You want it light, fluffy, and almost like whipped cream. This creates tiny air pockets that’ll give your cookies that dreamy chew. My grandma always said, “When it looks like pale honey, you’re golden!”

Step 2: Add Wet Ingredients

Now gently mix in the pumpkin puree, egg, and vanilla. The key here? Gentle folding! Overmixing at this stage can make cookies tough. I like to use the lowest speed until just combined – you’ll see beautiful orange streaks at first that slowly blend into the most gorgeous pumpkin-colored batter.

Step 3: Combine Dry Ingredients

Whisk together all those cozy spices and dry ingredients in a separate bowl. Here’s my secret: I sift them together twice! This prevents any bitter baking soda pockets and makes sure every cookie gets that perfect spice balance. Gradually add to the wet ingredients, mixing until no flour streaks remain.

Step 4: Roll and Bake

Now the fun part! Scoop dough into 1.5-inch balls (I use a cookie scoop for even sizes). Roll each one generously in that cinnamon sugar mixture – I press lightly so it really sticks. Space them 2 inches apart on parchment-lined sheets. Bake at 350°F for 10-12 minutes until edges are set but centers still look slightly soft. They’ll firm up as they cool on the rack – try not to eat them all while warm (impossible, I know)!

Tips for Perfect Chewy Pumpkin Snickerdoodle Cookies

After burning (literally!) through more test batches than I’d care to admit, here are my hard-earned secrets for pumpkin snickerdoodle perfection:

• Chill sticky dough – If your dough feels too soft after mixing, pop it in the fridge for 30 minutes. Cold dough spreads less, giving you those thick, bakery-style cookies.
• Parchment is your friend – It prevents sticking AND helps cookies bake evenly. I never skip this step after the Great Cookie Sheet Disaster of 2018.
• Underbake slightly – Pull them out when edges look set but centers still seem soft. They’ll finish cooking on the pan for maximum chewiness.
• Fresh spices matter – That dusty cinnamon from three Thanksgivings ago won’t give you the same warm, vibrant flavor. You can find great information on different types of cinnamon here.
• Cool completely – I know it’s hard, but letting them rest for at least 15 minutes lets the texture set properly.

Follow these tips, and you’ll have people begging for your recipe – just like my neighbors do every fall!

Variations for Your Pumpkin Snickerdoodle Cookies

While I adore the classic version, sometimes I can’t resist playing with these cookies! Here are my favorite ways to mix things up:

• Nutty delight: Fold in 1/2 cup chopped pecans or walnuts for crunch
• White chocolate dream: Add 3/4 cup white chocolate chips – they melt into heavenly pockets
• Spice explorer: Try a pinch of cardamom or allspice for extra warmth
• Maple twist: Swap 1/4 cup brown sugar for pure maple syrup (reduce pumpkin by 1 tbsp)

My kids go wild when I drizzle them with caramel – not traditional, but oh so delicious!

Serving and Storing Chewy Pumpkin Snickerdoodle Cookies

Nothing beats enjoying these cookies still slightly warm with a cold glass of milk – that cinnamon sugar coating practically begs to be dunked! For grown-up indulgence, pair them with a spiced latte or chai tea. Leftovers (ha! as if!) keep beautifully in an airtight container for up to 5 days. I sometimes stash half the batch in the freezer; just pop a frozen cookie in the microwave for 10 seconds when the craving hits. They’re basically happiness you can eat!

FAQ About Chewy Pumpkin Snickerdoodle Cookies

Over the years, I’ve gotten so many questions about these cookies – here are the ones that pop up most often:

Can I freeze the dough?
Absolutely! I always stash a batch in the freezer for emergency cookie cravings. Scoop the dough balls first, freeze them on a tray, then transfer to a bag. When you’re ready, bake straight from frozen – just add 1-2 extra minutes. Works like a charm!

Can I omit the nutmeg?
Sure, if you must! The nutmeg adds warmth, but you could use all cinnamon instead. I sometimes swap in pumpkin pie spice when I’m feeling fancy – about 2 teaspoons total does the trick.

Why are my cookies flat?
Oh honey, I’ve been there! Usually, it’s one of three things: butter too soft (should leave a slight fingerprint when pressed), old baking soda, or not enough flour. Next time, try chilling the dough for 30 minutes before baking – works wonders!

Can I use pumpkin pie filling?
Nope – that’s a hard no from me! Pie filling has added sugars and spices that’ll throw everything off. Pure pumpkin puree (just pumpkin!) is the way to go. Look for Libby’s in the canned goods aisle. You can find more information about pumpkin puree vs. pumpkin pie filling here.

How do I make them extra chewy?
My secret? Underbake them slightly! Take them out when the edges look set but centers still seem soft. They’ll firm up as they cool, staying perfectly tender inside. Also, don’t skip that brown sugar – the molasses is key for chewiness.

Nutritional Information

Here’s the scoop on what’s in these cozy cookies (per serving): about 150 calories, 6g fat, and 22g carbs. Remember, these are just estimates – your exact amounts may vary depending on ingredients and how big you make those delicious dough balls!

Share Your Chewy Pumpkin Snickerdoodle Cookies

Now I want to see your gorgeous cookies! Snap a pic of your Chewy Pumpkin Snickerdoodle Cookies and tag me on Instagram – I’ll feature my favorites! And if you loved this recipe as much as I do, leave a star rating below. Happy baking, friends!

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