Hey y’all! If you crave soft, chewy cookies with a cozy autumn twist, these Chewy Pumpkin Snickerdoodle Cookies are a must-bake treat. Packed with warm spices and real pumpkin, they offer that perfect blend of classic snickerdoodle tang and pumpkin pie comfort. Whether you’re baking for a fall get-together, a holiday cookie swap, or just a sweet afternoon pick-me-up, these cookies are sure to please everyone. Let’s get cooking!
Why You’ll Love This Chewy Pumpkin Snickerdoodle Cookies Recipe
- Soft, chewy texture with just the right amount of pumpkin flavor.
- Cozy cinnamon-sugar coating for nostalgic snickerdoodle vibes.
- Perfect for fall parties, holiday gatherings, or everyday snacking.
- Simple, pantry-friendly ingredients and easy-to-follow steps.
- Stays fresh and chewy for days, making them ideal for gifting.
Chewy Pumpkin Snickerdoodle Cookies Ingredients
- 2 3/4 cups (330g) all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon (plus extra for rolling)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup (113g) unsalted butter, softened
- 1/4 cup (60ml) vegetable oil
- 3/4 cup (150g) granulated sugar (plus extra for rolling)
- 1/4 cup (50g) light brown sugar, packed
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2/3 cup (150g) pumpkin puree (not pumpkin pie filling)
How to Make Chewy Pumpkin Snickerdoodle Cookies
Step 1: Prepare the Dry Ingredients
- In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
Step 2: Cream the Wet Ingredients
- In a large bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar on medium speed until light and fluffy (about 2-3 minutes).
- Add egg yolk and vanilla extract; mix until combined.
- Beat in the pumpkin puree until smooth.
Step 3: Combine and Chill
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Don’t overmix.
- Cover the bowl with plastic wrap and chill the dough for at least 45 minutes (or up to 24 hours). This step ensures extra chewy cookies.
Step 4: Preheat and Prep
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a small bowl, mix 1/4 cup granulated sugar with 1 teaspoon cinnamon for rolling.
Step 5: Shape and Bake
- Scoop tablespoon-sized balls of dough (about 1.5 inches), roll them in the cinnamon-sugar mixture, and place them 2 inches apart on the prepared sheets.
- Bake for 9-11 minutes, until the edges look set but the centers are soft and puffy. They’ll firm up as they cool.
Step 6: Cool and Enjoy
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes for Perfect Chewy Pumpkin Snickerdoodle Cookies
- Drain excess moisture from your pumpkin puree with paper towels for chewier cookies. See this detailed guide.
- Don’t skip the chilling step—it prevents spreading and guarantees chewiness.
- If you love more spice, add a pinch of cloves or allspice!
Variations on Chewy Pumpkin Snickerdoodle Cookies
- Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
- Chocolate Chip: Fold in 1/2 cup mini chocolate chips before chilling the dough.
- Stuffed: Place a caramel or cream cheese cube in the center of each dough ball for a gooey surprise.
Required Equipment for Chewy Pumpkin Snickerdoodle Cookies
- Medium and large mixing bowls
- Electric mixer (hand or stand)
- Spatula
- Baking sheets
- Parchment paper
- Wire cooling rack
- Cookie scoop or tablespoon
Storage Instructions & Shelf Life for Chewy Pumpkin Snickerdoodle Cookies
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze baked cookies for up to 3 months—just thaw at room temp before enjoying.
Serving Suggestions & Pairings for Chewy Pumpkin Snickerdoodle Cookies
- Pair with a steaming mug of chai latte or hot apple cider for ultimate fall coziness.
- Serve with vanilla ice cream for a decadent dessert.
- Enjoy alongside this pumpkin bread for a festive treat platter.
Pro Tips for the Best Chewy Pumpkin Snickerdoodle Cookies
- For extra-dense chewiness, slightly underbake and let cool completely on the sheet.
- Use a cookie scoop for even sizes and perfect bakes.
- Want more baking science? Check out these chewy cookie tips from King Arthur Baking.
Chewy Pumpkin Snickerdoodle Cookies FAQ
- Can I use pumpkin pie filling instead of pumpkin puree?
- No, pumpkin pie filling is sweetened and spiced—stick to pure pumpkin puree for best results.
- Why are my cookies cakey instead of chewy?
- This often happens if there’s too much moisture from the pumpkin. Blot your pumpkin puree and don’t overbake.
- Can I freeze the dough for later?
- Yes! Scoop and roll dough balls, freeze on a tray, then store in a zip-top bag. Bake from frozen, adding 1-2 minutes to the bake time.
Prep Time: 15 minutes
Chill Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: About 30 cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
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1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
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3In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the pumpkin puree, egg, and vanilla extract until well combined.
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4Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
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5In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon cinnamon. Scoop tablespoon-sized portions of dough, roll into balls, and coat in the cinnamon-sugar mixture.
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6Place the dough balls on the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes or until the edges are set. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
130 caloriescal
Protein:
2gg
Fat:
5gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
20gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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