Is there anything better than the smell of cinnamon and pumpkin wafting through your kitchen on a crisp fall day? I don’t think so! My Chewy Pumpkin Snickerdoodle Cookies are my absolute favorite way to welcome autumn – they’ve got that classic snickerdoodle chewiness with just the right amount of pumpkin spice warmth. The secret is in the perfect balance of flavors – not too pumpkin-y, not too spicy – and that irresistible soft texture that keeps you reaching for just one more. These cookies disappeared so fast at last year’s Thanksgiving gathering that I had to make a second batch before dessert was even served!
Why You’ll Love These Chewy Pumpkin Snickerdoodle Cookies
Trust me, once you try these cookies, you’ll be hooked. Here’s why they’re absolutely worth making:
- The perfect texture – Chewy centers with slightly crisp edges, just like your favorite childhood snickerdoodles but with a pumpkin twist.
- Warm spice heaven – Cinnamon and pumpkin spice create that cozy fall flavor without being overwhelming. My secret? A double dose – in the dough AND the sugar coating!
- So easy to make – No fancy techniques here! Just mix, roll, and bake. Even my 8-year-old nephew can help (though he tends to eat more dough than he rolls).
- The ultimate fall treat – These scream autumn in the best way. I always make them for Halloween parties and Thanksgiving gatherings – they disappear faster than the turkey!
- Crowd-pleasing magic – Not too sweet, not too spicy, just right. I’ve never met anyone who could resist them (and believe me, I’ve tested this theory a lot).
Ingredients for Chewy Pumpkin Snickerdoodle Cookies
One of my favorite things about this recipe? You probably have most of this stuff in your pantry already! Just make sure everything’s at room temperature before you start – trust me, it makes all the difference in getting that perfect cookie texture. Here’s what you’ll need:
Dry Ingredients
- 2 3/4 cups all-purpose flour (spoon and level it – don’t scoop!)
- 2 tsp cream of tartar (the secret to that classic snickerdoodle tang)
- 1 tsp baking soda
- 1/2 tsp salt (I use kosher salt for better distribution)
- 1 tsp ground cinnamon (the good stuff – none of that dusty old spice jar!)
- 1/2 tsp pumpkin spice (or make your own blend if you’re feeling fancy)
Wet Ingredients
- 1 cup unsalted butter, softened (about 2 sticks – and yes, it must be real butter)
- 1 1/2 cups granulated sugar
- 1/2 cup pumpkin puree (not pie filling – check the label!)
- 1 large egg (room temp eggs mix in better)
- 1 tsp vanilla extract (use the real stuff, not imitation)
For Rolling
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
See? Nothing too crazy! Just good, simple ingredients that come together to make something magical. Oh, and a quick tip – if your pumpkin puree looks watery, give it a quick blot with paper towels. Too much moisture can make the cookies spread more than we want!
Equipment You’ll Need
You don’t need anything fancy to make these pumpkin snickerdoodles – just the basics from your kitchen. Here’s what I always pull out before getting started:
- Large mixing bowl – For all that glorious dough. I prefer glass or metal over plastic – they keep everything cooler while mixing.
- Medium mixing bowl – For whisking together your dry ingredients. No need to sift if you whisk well!
- Hand mixer or stand mixer – You can mix by hand, but a mixer makes creaming the butter and sugar so much easier. I use my grandma’s old hand mixer that sounds like a jet engine but still works like a charm.
- Baking sheets
– Two standard size sheets are perfect. No need for fancy non-stick – we’re using parchment paper anyway.
- Parchment paper – My secret weapon against stuck cookies. It also makes cleanup a breeze – no scraping pans!
- Wire rack – Crucial for cooling. Those cookies need to breathe after their time in the oven.
- Small bowl – For mixing your cinnamon-sugar coating. I use a cereal bowl because I always make extra for “accidental” taste testing.
That’s it! No special gadgets required. Though I will admit – I do love using my cookie scoop for perfectly portioned dough balls. But honestly, a tablespoon and your hands work just fine too!
How to Make Chewy Pumpkin Snickerdoodle Cookies
Okay, let’s get baking! These cookies come together so easily – just follow these simple steps and you’ll be enjoying warm, spice-filled cookies in no time. The key is taking it step by step and not rushing the process (though I know how hard it is to wait!).
Preparing the Dough
First things first – preheat that oven to 350°F (175°C). Trust me, you want it nice and hot before those cookies go in. While it’s heating up, let’s make some magic:
- Cream together your softened butter and sugar until it’s light and fluffy. This should take about 2-3 minutes with a mixer – you’ll know it’s ready when the mixture looks almost pale yellow.
- Add in your pumpkin puree, egg, and vanilla. Mix just until combined – don’t go crazy here! Give the bowl a quick scrape down with a spatula to make sure everything’s evenly mixed.
- Gradually add your dry ingredients to the wet mixture. I usually do this in about 3 batches, mixing just until the flour disappears each time. Overmixing = tough cookies, and we definitely don’t want that!
The dough will be soft but shouldn’t be sticky. If it is, pop it in the fridge for 15-20 minutes – sometimes the pumpkin can make it a bit too soft depending on your brand.
Rolling and Baking
Now for the fun part – rolling those little balls of joy! Here’s how I do it:
- Mix together your cinnamon and sugar for rolling in a small bowl. I always make extra because… well, reasons.
- Scoop about 1 tablespoon of dough (I use a #40 cookie scoop for perfect portions) and roll it between your palms to form a smooth ball.
- Roll each ball generously in the cinnamon-sugar mixture until completely coated. This gives them that classic snickerdoodle look and extra spicy kick!
- Place them about 2 inches apart on parchment-lined baking sheets. They’ll spread just a bit while baking.
- Bake for 10-12 minutes. At the 10 minute mark, check them – they should look slightly puffed and just set around the edges. The centers might still look a tiny bit soft, but that’s perfect!
Here’s my golden rule: Don’t overbake! They’ll continue cooking on the hot baking sheet as they cool. Let them sit for 5 minutes before transferring to a wire rack – this helps them set up perfectly chewy.
Tips for Perfect Chewy Pumpkin Snickerdoodle Cookies
After making these cookies more times than I can count (and eating even more than that!), I’ve picked up some tricks that guarantee perfect results every time. Here are my absolute must-know tips:
- Pumpkin puree matters – Always use plain pumpkin puree, not pie filling! The pie stuff has added sugars and spices that’ll throw off our perfect balance. Libby’s is my go-to brand – it’s consistently thick and flavorful.
- Butter temperature is key – Your butter should be soft enough to leave an indent when pressed, but not greasy or melted. Too cold and it won’t cream properly; too warm and your cookies will spread too much.
- Don’t skip the cooling time – I know it’s hard to wait, but letting the cookies rest on the baking sheet for 5 minutes after baking makes all the difference in texture. They’ll firm up just right!
- Chill sticky dough – If your dough feels too soft after mixing (sometimes happens with extra juicy pumpkin), pop it in the fridge for 15-20 minutes. This makes rolling much easier and helps prevent overspreading.
- Roll generously – Don’t be shy with that cinnamon-sugar coating! The more you roll, the prettier the crackly tops will be. I always make extra coating because inevitably some gets “lost” during the process.
One last secret – these cookies actually taste even better the next day! The spices have time to meld and the texture becomes even more perfectly chewy. If you can resist eating them all fresh from the oven, that is!
Variations & Substitutions
One of my favorite things about baking is making recipes your own! While I adore these Chewy Pumpkin Snickerdoodle Cookies exactly as written, I’ve played around with plenty of variations over the years. Here are some delicious twists you can try when you’re feeling adventurous:
Flour Alternatives
Need to go gluten-free? No problem! I’ve had great success swapping in:
- 1-to-1 gluten-free flour – Measure for measure replacements work beautifully here. My niece has celiac disease, and she swears she can’t tell the difference!
- Whole wheat flour – Substitute up to half the flour with whole wheat for a nuttier flavor. The cookies will be slightly denser but still wonderfully chewy.
Sweetener Swaps
Want to mix up the sweetness? Try these options:
- Coconut sugar – Replace granulated sugar 1:1 for a deeper, caramel-like flavor. Just note your cookies will be darker!
- Brown sugar – Swap half the white sugar for brown sugar if you prefer a richer molasses note. They’ll spread slightly more but stay extra soft.
Mix-In Magic
Sometimes I can’t resist tossing in extras:
- Chocolate chips – My weakness! Add 1/2 cup mini chips to the dough – they’re perfect with pumpkin.
- Chopped pecans or walnuts – About 1/3 cup adds lovely crunch. Toast them first for maximum flavor!
- White chocolate chips – A surprising but delicious pairing with the warm spices.
Pumpkin Spice Solutions
No pumpkin spice blend? Make your own!
- Homemade version: Mix 1/2 tsp cinnamon + 1/8 tsp each nutmeg, ginger, allspice, and cloves.
- Simpler option: Just use extra cinnamon if that’s all you’ve got – they’ll still taste amazing!
A word of caution: Avoid substituting oil for butter – it changes the texture completely. And while applesauce might seem like a pumpkin alternative, it lacks the richness we want here. Trust me, I learned that lesson the hard way!
Storing and Freezing Chewy Pumpkin Snickerdoodle Cookies
Okay, let’s talk about keeping these beauties fresh (if they last that long in your house!). I’ve tested every storage method imaginable to keep that perfect chewy texture, and here’s what works best:
Room Temperature Storage: These cookies stay wonderfully soft for up to 5 days when stored properly. Just pop them in an airtight container with a slice of bread – the bread helps maintain moisture without making them soggy. I use my grandma’s old cookie tin, but any container with a tight seal works. Keep them away from direct sunlight – my kitchen window sill might look pretty, but it turns cookies stale faster!
Freezing Baked Cookies: Yes, you can freeze them! Here’s my method:
- Let cookies cool completely on a wire rack first
- Place in a single layer on a parchment-lined baking sheet
- Freeze for 1 hour (this prevents sticking)
- Transfer to a freezer bag with parchment between layers
They’ll keep for up to 3 months frozen. To enjoy, just let them thaw at room temp for about 30 minutes – or pop one in the microwave for 10 seconds if you need that warm cookie fix NOW!
Freezing Cookie Dough: I always make extra dough to freeze – it’s like having instant cookies whenever the craving hits! Roll the dough balls in cinnamon-sugar first, then freeze them on a baking sheet. Once solid, transfer to a freezer bag. They’ll keep for 2-3 months. When baking frozen dough, just add 1-2 minutes to the baking time – no need to thaw!
A little secret? The spice flavors actually deepen after freezing, so these might taste even better! Just be sure to label your bags with the date – trust me, future you will thank present you when those mid-December cookie cravings hit.
Nutrition Information
Now, I’m no nutritionist (just a cookie enthusiast!), but I know some folks like to keep track of what they’re eating. Here’s the scoop on what’s in each of these chewy pumpkin snickerdoodles – remember, these are just estimates since ingredients can vary by brand:
- Calories: About 150 per cookie (but let’s be honest – who stops at one?)
- Sugar: 10g (mostly from that delicious cinnamon-sugar coating!)
- Sodium: 85mg (thanks to just a pinch of salt for flavor balance)
- Fat: 6g (real butter makes all the difference in texture and taste)
- Saturated Fat: 4g (the good stuff from that quality butter)
- Carbohydrates: 22g (flour + sugar = cookie happiness)
- Fiber: 1g (hey, there’s pumpkin in there – that counts, right?)
- Protein: 2g (egg power!)
Important disclaimer: These numbers can change based on exactly how big you make your cookies (I won’t judge if yours are “generously” sized!) and which brands of ingredients you use. I calculate based on standard measurements, but your kitchen might vary. The main thing? Enjoy every bite – life’s too short to stress over cookie calories!
Frequently Asked Questions
I’ve gotten so many great questions about these Chewy Pumpkin Snickerdoodle Cookies over the years! Here are answers to the ones that pop up most often – hope they help you get perfect cookies every time.
Can I use canned pumpkin?
Absolutely! In fact, I recommend it. Canned pumpkin puree (not pie filling) gives consistent results and saves so much time. Just make sure it’s 100% pumpkin – no added sugars or spices. Libby’s is my go-to brand because it’s always thick and flavorful. Fresh pumpkin can be watery, so if you go that route, be sure to drain it well.
Why did my cookies turn out flat?
Oh no! Flat cookies usually mean one of three things:
- Your butter was too soft or melted (should leave a slight indent when pressed)
- The dough needed chilling (if it was sticky, pop it in the fridge for 15-20 minutes)
- Your baking soda was old (check the expiration date!)
Next time, try chilling the dough and making sure your butter is just soft, not greasy.
How do I keep them chewy for days?
The secret is storage! Keep them in an airtight container with a slice of bread – the bread absorbs excess moisture while keeping the cookies soft. Also, don’t overbake them – that 10-12 minute window is crucial. They should look slightly underdone when you take them out, then they’ll perfect as they cool.
Can I make these without cream of tartar?
While cream of tartar gives snickerdoodles their signature tang and texture, you can substitute with 2 tsp lemon juice or white vinegar if you’re in a pinch. The cookies won’t have quite the same classic flavor, but they’ll still be delicious pumpkin cookies!
Why do some of my cookies crack more than others?
Those beautiful crackly tops come from the cinnamon-sugar coating reacting with the heat. For even cracking, make sure you:
- Roll the dough balls completely in sugar (no bare spots)
- Use room temperature dough (not too cold or warm)
- Bake immediately after rolling (don’t let them sit coated too long)
But honestly? Imperfect cracks just mean homemade charm to me!
Print
27 Unbelievably Chewy Pumpkin Snickerdoodle Cookies You’ll Love
- Total Time: 27 mins
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy pumpkin snickerdoodle cookies with a hint of cinnamon and pumpkin spice.
Ingredients
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin spice
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1 tsp ground cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin spice in a bowl.
- In a separate bowl, cream butter and sugar until light and fluffy. Add pumpkin puree, egg, and vanilla; mix well.
- Gradually add dry ingredients to wet ingredients, mixing until combined.
- Mix 1/4 cup sugar and 1 tsp cinnamon in a small bowl for rolling.
- Roll dough into 1-inch balls, then coat in cinnamon-sugar mixture.
- Place on baking sheets 2 inches apart and bake for 10-12 minutes.
- Let cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
- Use fresh pumpkin puree for best flavor.
- Do not overbake—cookies will firm up as they cool.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: chewy pumpkin snickerdoodle cookies, pumpkin cookies, snickerdoodle recipe, fall baking