Chewy Pumpkin Snickerdoodle Cookies

Name: Chewy Pumpkin Snickerdoodle Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24 cookies
Ingredients: 2 ¾ cups all-purpose flour; 1 tsp baking soda; 2 tsp cream of tartar; 1 tsp cinnamon; ½ tsp salt; 1 cup unsalted butter, softened; 1 ½ cups granulated sugar; ½ cup packed brown sugar; 1 cup pumpkin puree; 2 large eggs; 1 tsp vanilla extract; ¼ cup sugar; 2 tsp cinnamon

Highlighted under: Seasonal & Festive

Experience the warm, cozy flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. Perfectly spiced with cinnamon and infused with pumpkin puree, these cookies are soft, chewy, and bursting with seasonal goodness. Ideal for Thanksgiving gatherings or as a comforting treat for any autumn day, they will delight family and friends alike.

Created by

Emma Johnson

Last updated on 2025-10-24T03:58:08.593Z

These Chewy Pumpkin Snickerdoodle Cookies shine during the autumn season.

The Perfect Fall Treat

As the leaves begin to change color and the air turns crisp, there's nothing quite like a warm, spiced cookie to celebrate the season. These Chewy Pumpkin Snickerdoodle Cookies capture the essence of autumn with their rich pumpkin flavor and cozy spices. They are perfect for those chilly evenings when you crave something sweet and comforting.

Not only do these cookies offer delightful taste, but they also fill your kitchen with an irresistible aroma that will remind you of family gatherings and holiday festivities. Snickerdoodles are traditionally soft and chewy, and the addition of pumpkin puree elevates them to a whole new level of deliciousness.

A Delicious Twist on a Classic

By combining the beloved snickerdoodle flavor with the unique taste of pumpkin, this recipe offers a delicious twist on a classic cookie. The warm cinnamon sugar coating provides the familiar snickerdoodle crunch, while the pumpkin adds moisture and a subtle richness to each bite. This harmony of flavors makes these cookies a standout treat during the fall season.

These cookies are versatile too; they can be enjoyed on their own or paired with a cup of hot cider or coffee. They make for a delightful addition to any dessert table, especially during Thanksgiving, and are sure to have everyone asking for the recipe.

Baking Tips for Success

To ensure that your Chewy Pumpkin Snickerdoodle Cookies turn out perfectly every time, it’s important to measure your ingredients accurately. Use a kitchen scale if possible, as weighing ingredients can lead to more consistent results. Remember that different brands of flour can vary slightly in density, which may affect the final texture of your cookies.

Additionally, chilling the dough for at least 30 minutes before baking can help the cookies maintain their shape and enhance their flavor. If you're in a warmer climate, consider refrigerating the dough longer. This simple step can make a big difference in achieving that perfect chewy texture that everyone loves.

Ingredients

Gather the following ingredients:

Dry Ingredients

2 ¾ cups all-purpose flour
1 tsp baking soda
2 tsp cream of tartar
1 tsp cinnamon
½ tsp salt

Wet Ingredients

1 cup unsalted butter, softened
1 ½ cups granulated sugar
½ cup packed brown sugar
1 cup pumpkin puree
2 large eggs
1 tsp vanilla extract

For Rolling

¼ cup sugar
2 tsp cinnamon

Make sure to have everything ready before you start!

Instructions

Follow these easy steps to make your cookies:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt.

Cream Butter and Sugars

In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add Pumpkin and Eggs

Mix in the pumpkin puree, eggs, and vanilla extract until well combined.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Prepare Rolling Mixture

In a small bowl, mix together the sugar and cinnamon for rolling.

Shape Cookies

Scoop tablespoon-sized amounts of dough, roll into balls, and then roll in the sugar-cinnamon mixture.

Bake

Place the balls on the prepared baking sheet and bake for 10-12 minutes, until edges are set.

Cool

Remove from oven and let cool on the baking sheet for a few minutes before transferring to wire racks.

Enjoy your delicious cookies!

Storage and Freshness

To keep your Chewy Pumpkin Snickerdoodle Cookies fresh, store them in an airtight container at room temperature. They can last up to a week, but chances are they won’t last that long! For longer storage, consider freezing them. To freeze, layer the cookies between sheets of parchment paper in an airtight container, and they can last up to three months.

When ready to enjoy frozen cookies, allow them to thaw at room temperature for about 30 minutes before serving. They can also be warmed up in the microwave for a few seconds to bring back that fresh-baked quality.

Customizing Your Cookies

Feel free to add your own twist to these cookies! For example, you can mix in chocolate chips or nuts for an extra layer of flavor and texture. For a spicier kick, consider adding a pinch of nutmeg or ginger to the dough.

If you want to make these cookies even more festive, try drizzling some white chocolate over the cooled cookies. This simple addition can transform your snickerdoodles into a holiday-themed treat that’s sure to impress.

Questions About Recipes

→ Can I use pumpkin spice instead of cinnamon?

Yes, pumpkin spice would add a lovely flavor!