Chewy Pumpkin Snickerdoodle Cookies Recipe

If you’re craving a cozy treat that perfectly captures the spirit of fall, you’ve got to try this Chewy Pumpkin Snickerdoodle Cookies Recipe. These cookies are the delightful union of classic snickerdoodles and the warm, spiced richness of pumpkin, creating a soft, chewy bite filled with comforting autumn flavors. With just the right balance of cinnamon and pumpkin spice, each cookie melts in your mouth, delivering a perfect treat that feels homemade and special every time.

Ingredients You’ll Need

The magic behind this Chewy Pumpkin Snickerdoodle Cookies Recipe lies in its simple, well-chosen ingredients. Each one plays a crucial role in bringing out the tender texture, warm spice, and vibrant color of these luscious cookies.

• 1/2 cup unsalted butter, melted: Provides rich flavor and helps create that wonderfully soft texture.
• 1/4 cup granulated sugar: Adds sweetness and helps with the light, crisp edges.
• 1/2 cup packed brown sugar: Brings moisture and a subtle caramel note that complements the pumpkin perfectly.
• 1 tsp vanilla extract: Enhances all the warm flavors and adds depth.
• 6 tbsp pumpkin puree: The star ingredient, it adds moisture, color, and that unmistakable pumpkin flavor.
• 1 1/2 cups all-purpose flour: The foundation that holds the cookie together with just the right chewiness.
• 1/4 tsp baking powder: Helps the cookies rise gently, keeping them soft and fluffy.
• 1/4 tsp baking soda: Works with the cream of tartar to give a tender crumb and a subtle tang.
• 1/4 tsp cream of tartar: Essential for that classic snickerdoodle tang and texture.
• 1/2 tsp ground cinnamon: Infuses the dough with that warm, spicy note everyone loves.
• 1/4 tsp ground nutmeg: Adds nuttiness and depth to the spice mix.
• 1/4 tsp ground ginger: Brings a gentle, zesty warmth to the flavor profile.
• 1/8 tsp allspice: Elevates the spice blend with a hint of clove and peppery notes.
• 1/2 cup sugar (for rolling): This coating adds a delightful crunch and sparkle on the outside.
• 1 tsp ground cinnamon (for rolling): Ensures every bite starts with that classic cinnamon snickerdoodle kick.

How to Make Chewy Pumpkin Snickerdoodle Cookies Recipe

Step 1: Get Ready with Your Oven and Bakeware

Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone mats to prevent sticking and ensure even baking. This simple prep sets you up for success right from the start.

Step 2: Cream the Sugars and Butter

In a large bowl, whisk together the melted butter with both the granulated and brown sugars until you achieve a smooth, creamy mixture. This step is where the base sweetness forms, and the butter adds moisture necessary for those chewy cookies.

Step 3: Add Vanilla and Pumpkin

Next, stir in the vanilla extract and pumpkin puree. Combining these creates a fragrant and moist batter, giving the cookies their irresistible pumpkin flavor and tender crumb.

Step 4: Mix the Dry Spices and Leaveners

In a separate bowl, whisk together the all-purpose flour with the baking powder, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and allspice. The careful blend of spices is what transforms these cookies into the ultimate autumn indulgence.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture into the wet ingredients, stirring gently until a soft dough forms. This dough should be pliable and spiced through, ready to become a batch of perfect cookies.

Step 6: Prepare the Cinnamon-Sugar Coating

Mix together the 1/2 cup sugar and 1 teaspoon ground cinnamon in a small bowl. This simple mixture will give your cookies their signature snickerdoodle finish—crisp on the outside with a sugar sparkle.

Step 7: Shape and Coat the Dough Balls

Using a tablespoon, scoop dough and roll it into balls. Roll each dough ball thoroughly in the cinnamon-sugar coating. This extra step ensures that each cookie is bursting with cinnamon flavor and has that classic snickerdoodle look.

Step 8: Arrange on Baking Sheets

Place the coated dough balls on your prepared baking sheets, spacing them about 2 inches apart so they have room to spread and keep their shape.

Step 9: Flatten Gently

Press each dough ball down just a little with your hand or the bottom of a glass. This helps them bake evenly with that tender chew without puffing too much in the oven.

Step 10: Bake to Perfection

Bake your cookies for 10 to 12 minutes. Look for set edges with soft centers—that is the key to the chewy texture you want in a snickerdoodle with pumpkin.

Step 11: Cool Before Enjoying

Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This resting time lets them firm up just right without losing their soft chewiness.

How to Serve Chewy Pumpkin Snickerdoodle Cookies Recipe

Garnishes

While these cookies shine on their own, topping them with a light dusting of powdered sugar or a drizzle of creamy icing can elevate their look and flavor. A sprinkle of chopped toasted pecans or a dollop of whipped cream can also make serving extra special.

Side Dishes

Enjoy these cookies alongside a hot cup of spiced chai tea or classic coffee. A scoop of vanilla ice cream or a small bowl of warm apple cider complements the pumpkin spice beautifully and turns your snack into a cozy dessert experience.

Creative Ways to Present

For gatherings, arrange the cookies on a rustic wooden board or tiered dessert tray, garnished with cinnamon sticks and autumn leaves for that perfect harvest vibe. You can also sandwich two cookies together with cream cheese frosting for a fun twist everyone will adore.

Make Ahead and Storage

Storing Leftovers

Store your leftover Chewy Pumpkin Snickerdoodle Cookies in an airtight container at room temperature. They will stay soft and flavorful for up to 4 days, making them great for midweek treats or sharing with friends.

Freezing

You can freeze these cookies by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer bag or container. They freeze well for up to 3 months and thaw quickly for a freshly baked taste when you need them.

Reheating

For that just-baked warmth, pop frozen or refrigerated cookies in a 300°F oven for about 5 minutes. This revives their chewy texture and enhances the spicy pumpkin aroma, making them taste like they just came out of your oven.

FAQs

Can I use canned pumpkin puree in this Chewy Pumpkin Snickerdoodle Cookies Recipe?

Absolutely! Most canned pumpkin purees are perfect for this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.

What can I substitute for cream of tartar?

If you don’t have cream of tartar, you can replace it with an equal amount of lemon juice or white vinegar, or simply omit it, though it may slightly affect the cookie’s tang and texture.

How do I keep these cookies chewy instead of cakey?

The key is in the balance of ingredients and careful baking time. Avoid overbaking; take them out while the centers are still soft, and use the right amount of butter and pumpkin puree to maintain that soft chew.

Can I make these cookies vegan?

Yes! Use a plant-based butter alternative and ensure the vanilla extract is vegan-friendly. The pumpkin puree is naturally vegan, so with these swaps, your cookies will be delightful and dairy-free.

Do these cookies get more flavorful if left overnight?

They do! Like many spiced baked goods, these cookies develop deeper flavors after resting a day. Just store them in an airtight container and enjoy the enhanced warm spices and moist texture the next day.

Final Thoughts

There’s something truly wonderful about sharing a warm batch of these Chewy Pumpkin Snickerdoodle Cookies Recipe with those you love. Whether you’re welcoming the season or just need a sweet pick-me-up, these cookies combine comfort and spice in a way that feels just like a hug in cookie form. Give them a try—you might just find your new favorite fall tradition!

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