Chewy Pumpkin Snickerdoodle Cookies: 7 Comforting Steps

June 6, 2025

By:

Julia marin

As the leaves begin to change and the air turns crisp, there’s nothing quite like the aroma of fresh-baked cookies wafting through the kitchen. I’m so excited to share my recipe for chewy pumpkin snickerdoodle cookies! These delightful treats are a wonderful twist on the classic snickerdoodle, combining the warmth of pumpkin and spices that just scream fall. Trust me, every bite is like a cozy hug on a chilly day!

chewy pumpkin snickerdoodle cookies - detail 1

These cookies are soft, chewy, and sprinkled with that irresistible cinnamon-sugar coating that makes them utterly irresistible. Whether you’re sharing them with family during a cozy evening in or bringing them to a potluck, they’re bound to bring smiles and a sense of nostalgia. Plus, the ingredients are simple and straightforward, making it easy for anyone to whip up a batch in no time at all. So, grab your mixing bowl, and let’s dive into the joy of baking these scrumptious chewy pumpkin snickerdoodle cookies together. You won’t regret it!

Ingredients List

Before we get started, let’s gather all the ingredients you’ll need for these chewy pumpkin snickerdoodle cookies. It’s so nice to have everything ready to go, so you can focus on the fun of baking!

1 cup pumpkin puree: This gives the cookies their lovely texture and warm flavor. Make sure it’s pure pumpkin, not pumpkin pie filling!
1 1/2 cups all-purpose flour: This is the base of your cookies, giving them structure. If you’re gluten-free, feel free to use a gluten-free flour blend.
1 cup brown sugar: This adds a deep, rich sweetness and helps keep the cookies soft.
1/2 cup granulated sugar: Just a touch for sweetness and that lovely cinnamon-sugar coating!
1/2 cup unsalted butter, softened: Make sure it’s soft, so it mixes well with the sugars. You can also substitute with coconut oil for a dairy-free option.
1 large egg: This helps bind everything together and adds moisture.
1 teaspoon vanilla extract: For a touch of warmth and depth of flavor.
1 teaspoon baking soda: This helps the cookies rise and become nice and fluffy.
1 teaspoon cream of tartar: Essential for that classic snickerdoodle tang and chewy texture.
1 teaspoon cinnamon: A must-have spice for that cozy autumn flavor.
1/2 teaspoon nutmeg: This adds a lovely warmth that complements the pumpkin beautifully.
1/4 teaspoon salt: Enhances all the flavors—don’t skip this!
1/4 cup granulated sugar (for rolling): You’ll mix this with cinnamon for that delightful coating.
1 tablespoon cinnamon (for rolling): This is where the magic happens, giving your cookies that classic snickerdoodle finish.

How to Prepare Chewy Pumpkin Snickerdoodle Cookies

Now that we have all our ingredients lined up, let’s get to the fun part—baking these chewy pumpkin snickerdoodle cookies! It’s a straightforward process, and I’ll walk you through it step by step to ensure everything turns out just right.

Step-by-Step Instructions

Preheat your oven: First things first, preheat your oven to 350°F (175°C). This is so important because a hot oven ensures that your cookies bake evenly and come out perfectly chewy!
Cream the butter and sugars: In a large mixing bowl, add your softened unsalted butter, brown sugar, and granulated sugar. Using a hand mixer or a whisk, cream them together until the mixture is smooth and fluffy. This should take about 2-3 minutes. The fluffier your mixture, the lighter your cookies will be!
Add the pumpkin and egg: Next, add in your pumpkin puree, large egg, and vanilla extract. Mix until everything is well combined. Don’t worry if it looks a bit thick; that’s perfectly normal!
Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. This helps to evenly distribute the leavening agents and spices, ensuring you get that delicious flavor in every bite.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture. I like to do this in two or three parts, mixing gently until just combined. Be careful not to overmix, as this can make your cookies tough. A few flour streaks are okay!
Prepare the cinnamon-sugar coating: In a small bowl, mix together the 1/4 cup of granulated sugar with the tablespoon of cinnamon. This is what will give your cookies that iconic snickerdoodle sweetness!
Form the cookies: Using a cookie scoop or your hands, scoop out portions of dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture, making sure they’re well coated.
Place on a baking sheet: Line a baking sheet with parchment paper for easy cleanup. Space the cookie dough balls about 2 inches apart on the sheet. They will spread a little while baking, so give them some room to breathe!
Bake the cookies: Pop the baking sheet in your preheated oven and bake for 10-12 minutes. You’ll know they’re done when the edges are lightly golden, but the centers still look soft. Don’t worry, they’ll firm up as they cool!
Cool and enjoy: Once they’re out of the oven, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy one (or two!) with a warm cup of tea or coffee!

And there you have it! These chewy pumpkin snickerdoodle cookies are not only easy to make, but they also fill your kitchen with that delightful fall aroma. I can’t wait for you to try them!

Why You’ll Love This Recipe

Delicious Flavor: These chewy pumpkin snickerdoodle cookies combine the warm, cozy flavors of pumpkin, cinnamon, and nutmeg, making them the perfect fall treat.
Easy to Make: With straightforward steps and simple ingredients, this recipe is designed for bakers of all skill levels. You’ll feel like a pro in no time!
Soft and Chewy Texture: The addition of pumpkin not only enhances the flavor but also keeps the cookies wonderfully soft and chewy—just how I love them!
Perfect for Sharing: Whether you’re hosting a gathering or just want to brighten someone’s day, these cookies are sure to bring smiles and warmth to any occasion.
Seasonal Appeal: They capture the essence of fall, making them a delightful treat for any autumn celebration or cozy evening at home.

Tips for Success

To ensure your chewy pumpkin snickerdoodle cookies turn out perfectly every time, here are some tried-and-true tips that I always keep in mind:

Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature before you start. This helps them mix together smoothly, giving you that perfect cookie texture.
Don’t Overmix the Dough: When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to tough cookies, and we want them soft and chewy!
Chill the Dough (Optional): If you have time, chilling the dough for about 30 minutes can help the cookies hold their shape better while baking. It also enhances the flavor!
Watch the Baking Time: Keep an eye on the cookies in the oven. Every oven is different, so check them around the 10-minute mark. They should be lightly golden around the edges but still soft in the center.
Storage Tips: Store your cookies in an airtight container at room temperature. They’ll stay fresh for about a week. If you want to keep them longer, you can freeze them! Just wrap each cookie in plastic wrap and place them in a freezer bag.

With these tips, you’ll be well on your way to baking cookies that not only taste incredible but also look beautiful. Happy baking!

Variations

If you’re feeling adventurous, there are so many fun ways to personalize your chewy pumpkin snickerdoodle cookies! Here are a few ideas to get you started:

Add Chocolate Chips: For a sweet twist, fold in some semi-sweet or dark chocolate chips into the dough. They melt beautifully and add an extra layer of flavor!
Spice it Up: Experiment with other spices like ginger or allspice for a unique flavor profile. Just a pinch can elevate your cookies to a whole new level!
Nutty Goodness: Toss in some chopped nuts, such as walnuts or pecans, for a delightful crunch. They pair perfectly with the softness of the cookie.
Dairy-Free Option: If you need a dairy-free version, simply swap out the butter for coconut oil or a dairy-free butter substitute. They’ll still be delicious!
Gluten-Free Alternative: Use a gluten-free flour blend in place of all-purpose flour to make these cookies suitable for those with gluten sensitivities. They’ll still come out chewy and delightful!

With these variations, you can make each batch of cookies uniquely yours! Enjoy experimenting.

Nutritional Information Section

As you enjoy these chewy pumpkin snickerdoodle cookies, it’s always nice to know a bit about their nutritional content. Here’s an estimated breakdown per cookie:

Calories: 120
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
Sodium: 50mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 10g
Protein: 1g

Keep in mind that these values are estimates and can vary based on the specific brands of ingredients you use. Enjoy these delicious cookies as part of a balanced diet, and share them with loved ones for a cozy treat this fall!

FAQ Section

Here are some common questions I often hear about chewy pumpkin snickerdoodle cookies. I hope these answers help you as you bake!

Can I use fresh pumpkin instead of canned?

Absolutely! If you have fresh pumpkin, you can roast it, puree it, and use it in this recipe. Just make sure to drain any excess moisture to avoid making the cookies too wet.

What’s the best way to store these cookies?

To keep your cookies fresh, store them in an airtight container at room temperature. They’ll stay delicious for about a week, but I doubt they’ll last that long!

Can I freeze the cookie dough?

Yes! You can scoop the dough into balls, roll them in the cinnamon-sugar mixture, and freeze them on a baking sheet. Once they’re frozen, transfer them to a freezer bag. When you’re ready to bake, just pop them in the oven straight from the freezer, adding a couple of extra minutes to the baking time.

What can I substitute for cream of tartar?

If you don’t have cream of tartar on hand, you can use an equal amount of baking powder instead. Just remember to reduce the baking soda by the same amount to maintain the right balance!

Are these cookies suitable for a gluten-free diet?

Yes! Just replace the all-purpose flour with a gluten-free flour blend, and you’ll still enjoy those chewy pumpkin snickerdoodle cookies everyone loves!

Storage & Reheating Instructions

Once you’ve baked your chewy pumpkin snickerdoodle cookies, you’ll want to make sure they stay fresh and delicious for as long as possible. To do this, simply store them in an airtight container at room temperature. They’ll stay soft and chewy for about a week, but I doubt they’ll last that long with how delightful they are!

If you want to keep them even longer, you can freeze the cookies. Just wrap each one in plastic wrap and place them in a freezer bag. They’ll last for up to two months in the freezer. When you’re ready to enjoy a cookie, there’s no need to thaw them! Just pop them in a preheated oven at 350°F (175°C) for a few minutes until warmed through. This will bring back that fresh-baked taste and aroma. Enjoy every bite!

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.