Name: Chewy Pumpkin Snickerdoodle Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsalted butter, softened; ½ cup granulated sugar; ¼ cup brown sugar, packed; ⅓ cup pumpkin puree (not pumpkin pie filling); ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground ginger; ¼ teaspoon cream of tartar; ¼ teaspoon salt; 1 large egg yolk; 1 teaspoon vanilla extract; ¼ teaspoon baking powder; ¼ teaspoon baking soda; ¼ cup granulated sugar; 1 teaspoon ground cinnamon

Autumn whispers its magic through these irresistible pumpkin snickerdoodle cookies that blend warm spices with soft, chewy textures.

Memories of cozy kitchens and crisp seasonal moments dance in every delectable bite.

Cinnamon swirls mingle with rich pumpkin essence, creating a symphony of comfort and nostalgia.

Fragrant spices promise to wrap you in a delightful embrace of sweetness.

Soft edges and tender centers make these cookies impossible to resist.

Each batch tells a story of comfort and home-baked love.

Grab a mug of hot apple cider and savor these incredible seasonal treats that will definitely become your new fall favorite.

How To Bake Chewy Pumpkin Snickerdoodle Cookies

Step 1: Whip Up the Cookie Base

In a spacious mixing bowl, transform softened butter, white sugar, and brown sugar into a fluffy cloud. Gently fold in:

Pumpkin puree
Egg yolk
Vanilla extract

Blend until the mixture becomes silky smooth and inviting.

Step 2: Create the Magical Dry Mixture

Grab another bowl and whisk together the dry ingredients with enthusiasm:

All-purpose flour
Baking powder
Baking soda
Cream of tartar
Ground cinnamon
Nutmeg
Ground ginger
Salt

Gradually marry the dry ingredients with the wet mixture, stirring until just combined. Tuck the dough into the refrigerator for a cool 30-minute rest.

Step 3: Prepare for Baking Adventure

Fire up the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper. Craft a magical coating by mixing cinnamon and sugar in a small bowl.

Step 4: Shape Delectable Cookie Spheres

Scoop out generous portions of dough and roll into perfect little balls. Give each ball a luxurious roll in the cinnamon-sugar mixture, ensuring a complete and delightful coating.

Step 5: Bake to Perfection

Arrange the coated cookie balls on the prepared baking sheet, leaving space between each one. Slide into the preheated oven and bake for 10-12 minutes. Look for set edges with soft, tender centers. Allow cookies to rest on the baking sheet briefly before transferring to a wire rack for complete cooling.

Tips To Improve Pumpkin Snickerdoodle Cookies

Chill for Chewiness: Refrigerate the dough for at least 30 minutes to prevent spreading and enhance the cookie's chewy texture, creating a more concentrated flavor profile.
Measure Pumpkin Precisely: Use an exact 1/4 cup of pumpkin puree to maintain the right moisture balance without making the dough too wet or soft.
Soften Butter Strategically: Allow butter to sit at room temperature for 30-45 minutes, ensuring it's soft but not melted for the perfect creamy consistency.
Avoid Overmixing Dough: Gently combine wet and dry ingredients just until incorporated to prevent tough, dense cookies that lose their delicate texture.
Store with Smart Technique: Keep cookies in an airtight container at room temperature for up to 5 days, placing a piece of bread inside to maintain their soft, chewy quality.

How To Store And Reheat Pumpkin Snickerdoodle Cookies

Refrigerate: Store cookies in an airtight container lined with parchment paper between layers to prevent sticking. Keeps fresh at room temperature for 3-4 days.
Freeze: Place cooled cookies in a freezer-safe container or ziplock bag. Freeze flat for up to 2 months. Thaw at room temperature for 15-20 minutes before enjoying.
Reheat: Warm cookies briefly in the microwave for 10-15 seconds to restore soft, chewy texture. Alternatively, warm in a preheated 300F oven for 2-3 minutes for a freshly baked feel.
Maintain Texture: Avoid storing in humid areas or near heat sources to prevent cookies from becoming soggy or losing their delightful crispness.

What Goes Well With Pumpkin Snickerdoodle Cookies

Pair with Warm Spiced Chai: Brew a fragrant chai tea that echoes the cookie's warm spices like cinnamon and nutmeg, creating a harmonious flavor experience that elevates the pumpkin snickerdoodle's rich profile.
Complement with Vanilla Bean Ice Cream: Serve a scoop of creamy vanilla bean ice cream alongside these cookies, allowing the cool, smooth texture to contrast beautifully with the chewy, spiced cookie.
Match with Caramel Macchiato: Enjoy a rich caramel macchiato that brings out the cookie's deep, sweet undertones, with the coffee's warmth highlighting the pumpkin and cinnamon notes perfectly.
Enhance with Maple Bourbon Milk: Prepare a decadent maple bourbon milk that adds depth and complexity to the cookie's already sophisticated flavor, creating a luxurious dessert pairing.

Chocolate Chip Pumpkin Snickerdoodles: Fold semi-sweet chocolate chips into the dough before chilling, creating a rich and decadent version of the classic cookie.
Maple Pecan Pumpkin Snickerdoodles: Replace part of the sugar with maple syrup and sprinkle chopped pecans on top before baking for a nutty, autumnal flavor profile.
Gluten-Free Pumpkin Snickerdoodles: Swap traditional flour with a gluten-free blend and add a pinch of xanthan gum to maintain the cookie's chewy texture.
Cream Cheese Filled Pumpkin Snickerdoodles: Create a small well in the center of each cookie dough ball and add a dollop of sweetened cream cheese before rolling in cinnamon-sugar and baking.

Pumpkin Snickerdoodle Cookies FAQs You’ll Want

Why do I need to refrigerate the dough before baking?

Chilling the dough helps prevent spreading and allows the flavors to develop, resulting in a more concentrated, richer taste. It also helps the cookies maintain their shape during baking.

Can I substitute fresh pumpkin for canned pumpkin puree?

While fresh pumpkin can be used, canned pumpkin puree is more consistent in moisture and texture. If using fresh pumpkin, make sure to strain excess liquid and measure carefully to avoid a too-wet dough.

What makes these cookies different from regular snickerdoodles?

The addition of pumpkin puree creates a softer, chewier texture and adds a warm, seasonal flavor to the classic snickerdoodle. The spices like nutmeg and ginger enhance the pumpkin’s natural taste, making these cookies extra special.

How do I know when the cookies are perfectly baked?

The edges should be set and slightly golden, while the centers remain soft and slightly underbaked. They’ll continue to firm up as they cool, creating that perfect chewy texture you’re looking for.

Why Chewy Pumpkin Snickerdoodle Cookies Are A Fall Favorite

Savor Seasonal Spice Sensation: These cookies capture the warm, comforting flavors of autumn with a perfect blend of pumpkin and classic snickerdoodle spices that dance on your taste buds.
Achieve Effortless Baking Bliss: The simple mixing method and straightforward ingredients make this recipe accessible for bakers of all skill levels, from novice cookie lovers to experienced home chefs.
Enjoy Perfectly Textured Treats: The recipe promises a delightful chewiness with soft centers and slightly crisp edges, creating a mouthwatering contrast that makes each bite irresistibly satisfying.
Create Quick Comfort Dessert: With just 30 minutes of chill time and a short 10-12 minute baking window, these cookies deliver maximum flavor with minimal effort, perfect for spontaneous sweet cravings or last-minute gatherings.

What You’ll Need For Pumpkin Snickerdoodle Cookies

Wet Ingredients:

Butter: Soft, creamy base that provides rich flavor and helps create a tender texture.
Granulated Sugar, Brown Sugar: Sweet components that contribute to the cookie's sweetness and help with caramelization.
Pumpkin Puree: Adds moisture, autumn flavor, and beautiful orange color to the cookies.
Egg Yolk: Binds ingredients and adds richness to the cookie dough.
Vanilla Extract: Enhances overall flavor with warm, sweet undertones.

Dry Ingredients:

All-Purpose Flour: Structural foundation for the cookie, creating chewy texture.
Baking Powder, Baking Soda: Leavening agents that help cookies rise and become soft.
Cream of Tartar: Helps stabilize egg whites and adds slight tanginess.
Salt: Balances sweetness and enhances overall flavor profile.

Coating and Spices:

Cinnamon, Nutmeg, Ginger: Warm spices that create classic pumpkin spice flavor.
Granulated Sugar (for coating): Provides sweet, crispy exterior when baked.

Isabella Rossi

Founder & Culinary Content Creator

Expertise

Recipe Development, Traditional Irish and European Cuisines, Food Styling and Photography, Culinary Education

Education

Dublin Institute of Technology (DIT) – School of Culinary Arts and Food Technology

Degree: Bachelor of Arts in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and menu development.

Ballymaloe Cookery School

Program: 12-Week Certificate Course
Focus: Intensive, hands-on experience emphasizing farm-to-table cooking and sustainable practices.

Liam is the voice behind many of Craft Meats’ most flavorful features. With roots in Dublin’s smoky barbecue scene and a culinary degree from the Dublin Institute of Technology, he brings time-tested cooking techniques to life.

His training at Ballymaloe Cookery School sharpened his farm-to-table approach, giving him a deep respect for every ingredient he writes about.

He’s not about overcomplicating the process, just helping you cook meat that’s worth talking about. When he’s not writing or grilling, he’s out foraging or nerding out on regional spice blends to add to his next recipe.

Irresistibly Chewy Pumpkin Snickerdoodle Cookies Recipe