Chewy Pumpkin Snickerdoodle Cookies: 10 Simple Steps!

Name: Chewy Pumpkin Snickerdoodle Cookies: 10 Simple Steps!
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup brown sugar, packed; 1 cup pumpkin puree; 2 large eggs; 3 1/2 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 cup granulated sugar (for rolling); 2 tablespoons ground cinnamon (for rolling)

June 7, 2025

By:

Julia marin

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Oh my goodness, let me tell you about these chewy pumpkin snickerdoodle cookies! They’re like a warm hug on a chilly fall day, blending the cozy flavors of pumpkin and cinnamon in the most delightful way. I remember the first time I made them; the whole house smelled like a dreamy autumn festival, and I just couldn’t wait for them to cool down before devouring one! The soft, chewy texture paired with that sweet cinnamon sugar coating? Talk about bliss! Trust me, once you take a bite, you’ll be hooked, and your friends will be begging for the recipe!

chewy pumpkin snickerdoodle cookies - detail 1

Ingredients List

For my chewy pumpkin snickerdoodle cookies, you’ll need the following ingredients. Make sure to measure accurately for the best results!

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 cup pumpkin puree
2 large eggs
3 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup granulated sugar (for rolling)
2 tablespoons ground cinnamon (for rolling)

Make sure your butter is nice and soft—this is key to achieving that dreamy, chewy texture! And don’t skimp on the spices; they’re what make these cookies sing with flavor. Ready to get baking? Let’s move on!

How to Prepare Chewy Pumpkin Snickerdoodle Cookies

Alright, let’s dive into the magic of making these chewy pumpkin snickerdoodle cookies. Follow these steps carefully, and you’ll be rewarded with cookies that are soft, chewy, and bursting with flavor!

Step-by-Step Instructions

Preheat your oven: Start by preheating your oven to 350°F (175°C). This is crucial, so don’t forget this step! A hot oven ensures your cookies bake evenly and rise beautifully.
Cream the butter and sugars: In a large mixing bowl, combine 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of packed brown sugar. Using a hand mixer or stand mixer, beat the mixture on medium speed until it’s light and fluffy—this should take about 2-3 minutes. You want to incorporate air to give your cookies that perfect texture!
Add the pumpkin and eggs: Next up, add in 1 cup of pumpkin puree and 2 large eggs. Mix on low speed until everything is well combined. This is where the magic begins; the pumpkin will add moisture and flavor!
Mix the dry ingredients: In a separate bowl, whisk together 3 1/2 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, 1 teaspoon of salt, 2 teaspoons of ground cinnamon, and 1/2 teaspoon of ground nutmeg. This helps ensure that the leavening agents are evenly distributed throughout your flour.
Combine wet and dry ingredients: Gradually add the dry mixture to your wet ingredients, mixing on low speed just until combined. Be careful not to overmix—this can lead to tough cookies. The dough should be thick and slightly sticky.
Prepare the cinnamon-sugar mixture: In a small bowl, combine 1/2 cup of granulated sugar with 2 tablespoons of ground cinnamon for rolling the cookies. This will give them that signature snickerdoodle flavor!
Portion the dough: Using a cookie scoop or a spoon, portion out the dough and roll each piece into a ball. I love using a scoop because it keeps all my cookies uniform in size!
Roll in cinnamon-sugar: Roll each dough ball in the cinnamon-sugar mixture until fully coated. This is where they get that irresistible sweet crust.
Place on baking sheets: Arrange the dough balls on parchment-lined baking sheets, spacing them about 2 inches apart. They’ll spread out as they bake, so give them room to breathe!
Bake: Pop them in the oven and bake for 10-12 minutes or until the edges are lightly golden. Keep an eye on them—every oven is a bit different, and you want them to be just set in the middle for that chewy texture.
Cool the cookies: Once they’re done, let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks. This allows them to firm up a bit while still being soft in the center.

And there you have it—your very own batch of chewy pumpkin snickerdoodle cookies! I promise they’ll warm your heart and your home with their delightful aroma. Let’s get baking!

Why You’ll Love This Recipe

These chewy pumpkin snickerdoodle cookies are more than just a treat; they’re a cozy experience that captures the essence of fall in every bite! Here’s why I can’t get enough of them:

Incredible flavor: The combination of pumpkin and warm spices creates a rich, inviting taste that’s perfect for any autumn gathering.
Perfectly chewy texture: Thanks to the softened butter and pumpkin puree, these cookies have a delightful chewiness that keeps you coming back for more.
Easy to make: With straightforward steps and common ingredients, you don’t need to be a baking expert to whip up these delicious cookies.
Versatile: You can easily customize them by adding chocolate chips, nuts, or even different spices, so they’re never boring!
Aromatic appeal: The scent of these cookies baking is simply irresistible; it’ll fill your home with the warmth of cinnamon and pumpkin that will make everyone feel cozy.
Great for sharing: With a yield of 36 cookies, they’re perfect for parties, potlucks, or just to have on hand for a sweet snack throughout the week.

Trust me, once you make these, they’ll become a seasonal staple you’ll look forward to baking year after year!

Tips for Success

To ensure your chewy pumpkin snickerdoodle cookies turn out perfectly every time, I’ve gathered some of my best tips and tricks. Follow these, and you’ll be a cookie superstar!

Use room temperature ingredients: Make sure your butter and eggs are at room temperature before you start. This helps create a smooth batter and ensures even mixing, which is key for that lovely chewy texture.
Don’t skip the chilling: If you have time, let the dough chill for about 30 minutes before baking. This helps the cookies hold their shape and gives them that perfect chewy interior.
Check your oven temperature: Ovens can be tricky! Use an oven thermometer to check that yours is at the right temperature. If it’s too hot, your cookies may spread too much and become flat.
Watch the baking time: Every oven is different, so keep a close eye on your cookies as they bake. Pull them out when the edges are golden but the centers still look slightly underbaked; they’ll continue to firm up as they cool.
Experiment with baking sheets: If you have both dark and light baking sheets, use light ones for a softer cookie. Dark sheets can cause the bottom to brown too quickly, so adjust your baking time accordingly.
Give them space: Don’t overcrowd the baking sheet! Space your cookie dough balls about 2 inches apart so they have room to spread without merging into one giant cookie.
Cool properly: Allow your cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set up nicely while maintaining that soft center.

By following these tips, you’ll create cookies that are not only delicious but also have that perfect balance of chewy and soft that everyone loves. Happy baking!

Variations

If you’re feeling adventurous and want to switch things up with your chewy pumpkin snickerdoodle cookies, I’ve got some delicious ideas for you! These variations add a fun twist to the classic recipe while keeping the cozy flavors intact. Here’s what you can try:

Chocolate Chip Delight: Fold in a cup of semi-sweet or dark chocolate chips into the dough for a rich, decadent treat. The chocolate pairs beautifully with the pumpkin and spices, making each bite even more indulgent!
Nuts for Crunch: Add 1/2 cup of chopped nuts like walnuts or pecans for a delightful crunch. They bring an extra layer of texture that contrasts wonderfully with the soft, chewy cookie.
Spice It Up: Experiment with different spices! Try adding 1/2 teaspoon of ground ginger or cloves for a deeper flavor profile. A little cardamom can also add a lovely warmth that complements the pumpkin.
Maple Twist: Swap out half of the granulated sugar for maple sugar or add a tablespoon of maple extract to the dough for a subtle maple flavor that enhances the autumn vibes.
Oatmeal Pumpkin Snickerdoodles: For a heartier cookie, mix in 1 cup of old-fashioned oats. This adds a chewy texture and makes the cookies even more satisfying!
Frosted Treats: Once your cookies are cooled, top them with a light cream cheese frosting or a simple glaze made from powdered sugar and milk for a sweet finishing touch. It’s like a pumpkin snickerdoodle cupcake in cookie form!

Feel free to get creative with these ideas, and don’t be afraid to mix and match! Each variation brings something special to the table, making your chewy pumpkin snickerdoodle cookies a hit for any occasion. Happy experimenting!

Storage & Reheating Instructions

Once you’ve baked up a delicious batch of chewy pumpkin snickerdoodle cookies, you’ll want to make sure they stay fresh and tasty! Here’s how to store them properly and reheat them for that just-baked goodness.

To store your cookies, let them cool completely on a wire rack before transferring them to an airtight container. This is super important—if you store them while they’re still warm, they can become soggy! I like to layer them between sheets of parchment paper to keep them from sticking together. If you’ve made a big batch, they can be stored at room temperature for up to a week. Trust me, they’ll be devoured long before then!

If you want to keep your cookies for a longer period, you can freeze them. Just place the cooled cookies in a single layer on a baking sheet and freeze them for about 1-2 hours until they’re firm. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be kept in the freezer for up to 2 months. When you’re ready to enjoy them, just thaw them in the refrigerator overnight or let them sit at room temperature for a bit.

Now, when it comes to reheating, I recommend using the oven for the best results. Preheat your oven to 350°F (175°C) and place the cookies on a baking sheet. Warm them for about 5-7 minutes, and they’ll come out soft and chewy, just like they were freshly baked! If you’re in a hurry, you can microwave them for about 10-15 seconds, but keep an eye on them to avoid overcooking. A little bit of warmth will bring back that delightful texture and flavor!

Enjoy every last bite of your cookies, whether fresh or reheated—they’re sure to bring a smile with each delicious nibble!

Nutritional Information

Here’s the estimated nutritional information for each chewy pumpkin snickerdoodle cookie. Keep in mind that these values are approximate and can vary based on the specific ingredients you use:

Calories: 150
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 80mg
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Sugar: 10g

These cookies pack a delightful punch of flavor while being a treat you can enjoy without too much guilt! Remember, moderation is key, and every bite is worth savoring!

FAQ Section

Got questions about making the perfect chewy pumpkin snickerdoodle cookies? I’ve got you covered! Here are some common queries and my tried-and-true answers:

Can I use pumpkin pie filling instead of pumpkin puree?

While you can use pumpkin pie filling, I recommend sticking with pure pumpkin puree. The pie filling has added spices and sugar that can change the flavor and texture of your cookies. Pure pumpkin gives you full control over the sweetness and spices!

How do I store leftover cookies?

To keep your chewy pumpkin snickerdoodle cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze them as mentioned earlier—just make sure they’re completely cool before storing!

What if I don’t have cream of tartar?

No worries! If you don’t have cream of tartar, you can substitute it with 1 teaspoon of baking powder. Just remember to reduce the baking soda by 1/2 teaspoon, since baking powder already contains some. This will help maintain the cookie’s leavening!

Can I make these cookies gluten-free?

Absolutely! You can use a gluten-free all-purpose flour blend in place of regular flour. Just make sure your blend contains xanthan gum, or add about 1/4 teaspoon to help with texture. They’ll still turn out deliciously chewy!

How can I adjust the baking time for softer cookies?

If you prefer your cookies on the softer side, try baking them for a minute or two less than the suggested time. You want to pull them out when they’re just set in the middle; they’ll firm up as they cool. Keep an eye on them—oven times can vary!

Can I add other spices to the recipe?

Definitely! Feel free to get creative with spices. Adding a pinch of ground ginger or cloves can give your cookies a lovely warmth. Just remember to adjust the amounts to your taste, so the pumpkin flavor still shines through!

What can I do if my dough is too sticky?

If your dough feels too sticky to handle, try chilling it in the fridge for about 30 minutes. This helps the dough firm up, making it easier to roll into balls. Just be patient; sometimes the dough needs a little time to come together!

Hopefully, these answers help you on your baking journey! If you have more questions, don’t hesitate to reach out. Happy baking!

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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.