Imagine a soft, chewy cookie infused with the warm flavors of cinnamon, nutmeg, and ginger, with a subtle pumpkin twist that brings all the comforting vibes of autumn. These Chewy Pumpkin Snickerdoodle Cookies combine the classic snickerdoodle flavor with the richness of pumpkin spice, resulting in a cookie that’s tender, perfectly spiced, and irresistibly chewy. The addition of pumpkin makes these cookies soft and moist, while the classic snickerdoodle cinnamon-sugar coating gives them a delightful crisp edge. If you’re a fan of pumpkin and snickerdoodles, this recipe is the best of both worlds, combining two favorites into one delicious treat.
These cookies are perfect for autumn gatherings, Thanksgiving dessert tables, or simply as a cozy snack on a chilly day with a warm beverage. They’re easy to make, with no chilling required, so you can enjoy them fresh out of the oven in under an hour. This recipe takes traditional snickerdoodles and gives them a seasonal twist, making them ideal for pumpkin lovers and cookie enthusiasts alike.
Why You’ll Love This Recipe
These Chewy Pumpkin Snickerdoodle Cookies have a wonderfully chewy texture, thanks to the combination of pumpkin puree and cream of tartar, a classic ingredient in snickerdoodles. They’re spiced with cinnamon, nutmeg, and ginger, giving each bite a warm, aromatic flavor that’s perfect for fall. The cinnamon-sugar coating adds a slight crunch to the edges, making them the perfect balance of soft and crisp. These cookies are also easy to make, require basic ingredients, and fill your kitchen with an inviting, seasonal aroma as they bake. Plus, they’re highly customizable—feel free to adjust the spices or add white chocolate chips for a decadent twist.
Preparation Time and Servings
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Serving Size: 1 cookie
Nutritional Information (per serving)
- Calories: 120 kcal
- Carbohydrates: 16g
- Protein: 1g
- Fat: 5g
- Fiber: 1g
- Sugar: 10g
Ingredients
For the Pumpkin Snickerdoodle Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Step-by-Step Instructions
Step 1: Prepare the Dough
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. This step helps create a soft and chewy cookie texture.
- Add Pumpkin and Egg Yolk: Add the pumpkin puree, egg yolk, and vanilla extract to the butter mixture, and mix until well combined. The egg yolk adds richness, while the pumpkin brings moisture and a subtle flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger. These spices give the cookies their warm, autumnal flavor.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
Step 2: Prepare the Cinnamon-Sugar Coating
- Mix Cinnamon and Sugar: In a small bowl, combine the granulated sugar and cinnamon for the coating. Set aside.
Step 3: Shape and Coat the Dough Balls
- Portion the Dough: Use a cookie scoop or tablespoon to portion out rounded tablespoons of dough. Roll each portion into a ball.
- Coat in Cinnamon-Sugar: Roll each dough ball in the cinnamon-sugar mixture, ensuring it is fully coated. This coating adds a classic snickerdoodle flavor and a slight crunch to the edges.
Step 4: Bake the Cookies
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Arrange on Baking Sheet: Place the cinnamon-sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The centers should still be soft, as the cookies will firm up as they cool.
- Cool on Wire Rack: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Ingredient Background
Each ingredient in these Chewy Pumpkin Snickerdoodle Cookies is carefully selected to achieve the ideal texture and flavor. Butter provides richness and tenderness, while pumpkin puree adds moisture and a hint of autumnal flavor. Brown sugar brings a caramel-like sweetness that complements the spices, and cream of tartar is essential for the signature tang and chewy texture of snickerdoodles. The cinnamon, nutmeg, and ginger blend beautifully to create a warm, cozy spice profile that’s perfect for fall.
Technique Tips
- Use Room Temperature Ingredients: Room temperature butter and egg yolk mix more easily, creating a smooth dough with a soft texture.
- Don’t Overmix: Overmixing the dough can make the cookies tough. Mix just until the ingredients are combined.
- Bake Until Just Set: For chewy cookies, bake until the edges are set but the centers are still soft. The cookies will continue to cook on the baking sheet as they cool.
Alternative Presentation Ideas
- Pumpkin Snickerdoodle Sandwich Cookies: Spread a layer of cream cheese frosting between two cookies to create pumpkin snickerdoodle sandwich cookies.
- Glazed Pumpkin Snickerdoodles: Drizzle the cooled cookies with a simple powdered sugar glaze for added sweetness and decoration.
- Pumpkin Spice Crinkle Cookies: Roll the dough balls in powdered sugar before baking to create a crinkle effect on the cookies.
- Pumpkin Snickerdoodle Bars: Press the dough into a baking pan and bake as bars instead of cookies, then slice into squares.
Additional Tips for Success
- Chill the Dough: If the dough is too soft to handle, chill it in the refrigerator for 15-20 minutes to make it easier to roll into balls.
- Store Properly: Store the cookies in an airtight container at room temperature to keep them soft and chewy.
- Adjust Spice Level: Feel free to adjust the amount of cinnamon, nutmeg, and ginger to suit your personal preference.
Recipe Variations
- Pumpkin White Chocolate Snickerdoodles: Add 1/2 cup of white chocolate chips to the dough for a sweet, creamy addition.
- Gluten-Free Pumpkin Snickerdoodles: Substitute all-purpose flour with a gluten-free flour blend for gluten-free cookies.
- Pumpkin Spice Latte Cookies: Add 1 teaspoon of instant espresso powder to the dough for a hint of coffee flavor.
- Pumpkin Nut Snickerdoodles: Add 1/2 cup of chopped pecans or walnuts for added texture and a nutty flavor.
Freezing and Storage
- Storing Leftovers: Store the cooled cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy when stored properly.
- Freezing: These cookies freeze well. Place the cooled cookies in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving.
- Freezing the Dough: You can also freeze the dough. Shape the dough into balls, coat them in cinnamon-sugar, and freeze on a baking sheet until solid. Transfer to a freezer-safe bag, and bake from frozen, adding 1-2 minutes to the baking time.
Healthier Twist Ideas
- Use Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber and nutrients.
- Reduce Sugar: Cut back on the sugar in the dough or coating if you prefer a less sweet cookie.
- Add Oats: For a heartier texture, add 1/4 cup of rolled oats to the dough.
- Use Coconut Sugar: Substitute coconut sugar for brown sugar for a natural sweetener with a caramel-like flavor.
Serving Suggestions for Events
- Fall Gatherings: Serve these cookies as part of a dessert spread at autumn gatherings or Halloween parties.
- Holiday Cookie Exchange: These cookies make a unique addition to holiday cookie exchanges, with their seasonal pumpkin flavor.
- Thanksgiving Dessert: Add these cookies to your Thanksgiving dessert table for a festive, crowd-pleasing treat.
- Afternoon Tea: Enjoy these cookies with a cup of hot tea or coffee for a cozy afternoon snack.
Special Equipment
- Mixing Bowls: A set of mixing bowls will be helpful for preparing the dough and coating.
- Cookie Scoop: A cookie scoop makes it easy to portion the dough evenly for consistent cookie sizes.
- Wire Rack: Use a wire rack to cool the cookies completely, which helps maintain their texture.
Frequently Asked Questions
1. Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree, but make sure to drain any excess water, as fresh pumpkin tends to be more watery than canned.
2. How do I make these cookies gluten-free?
Use a gluten-free all-purpose flour blend in place of regular flour.
3. Can I make the cookies spicier?
Absolutely! Add a pinch of cloves or allspice for a stronger spice profile.
4. Why did my cookies spread too much?
If your cookies spread too much, the dough might be too warm. Chilling the dough before baking can help.
5. Can I skip the cream of tartar?
Cream of tartar is traditional in snickerdoodles for flavor and texture, but you can substitute it with an equal amount of lemon juice or vinegar if needed.
6. Can I make the cookies less sweet?
Yes, reduce the sugar in the dough or skip the cinnamon-sugar coating for a less sweet cookie.
7. How do I keep the cookies soft?
Store them in an airtight container with a slice of bread, which helps retain moisture and keeps the cookies soft.
8. Can I add chocolate chips?
Yes, chocolate chips pair wonderfully with the pumpkin and spice flavors.
Conclusion
Chewy Pumpkin Snickerdoodle Cookies bring together the best of snickerdoodles and pumpkin spice, creating a soft, chewy, and irresistibly spiced treat that’s perfect for fall. These cookies are easy to make, with a classic cinnamon-sugar coating that gives them just the right amount of crunch on the edges. The addition of pumpkin and spices elevates the flavor profile, making them ideal for holiday gatherings, cozy afternoons, or simply enjoying the seasonal flavors. With a perfect balance of softness, chewiness, and warm spices, these Pumpkin Snickerdoodles are sure to become a favorite fall cookie that you’ll want to bake again and again. Enjoy each bite of these cozy, comforting cookies!
Print
Chewy Pumpkin Snickerdoodle Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Ingredients
For the Pumpkin Snickerdoodle Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Step 1: Prepare the Dough
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. This step helps create a soft and chewy cookie texture.
- Add Pumpkin and Egg Yolk: Add the pumpkin puree, egg yolk, and vanilla extract to the butter mixture, and mix until well combined. The egg yolk adds richness, while the pumpkin brings moisture and a subtle flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger. These spices give the cookies their warm, autumnal flavor.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
Step 2: Prepare the Cinnamon-Sugar Coating
- Mix Cinnamon and Sugar: In a small bowl, combine the granulated sugar and cinnamon for the coating. Set aside.
Step 3: Shape and Coat the Dough Balls
- Portion the Dough: Use a cookie scoop or tablespoon to portion out rounded tablespoons of dough. Roll each portion into a ball.
- Coat in Cinnamon-Sugar: Roll each dough ball in the cinnamon-sugar mixture, ensuring it is fully coated. This coating adds a classic snickerdoodle flavor and a slight crunch to the edges.
Step 4: Bake the Cookies
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Arrange on Baking Sheet: Place the cinnamon-sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The centers should still be soft, as the cookies will firm up as they cool.
- Cool on Wire Rack: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10g
- Fat: 5g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g