Chewy Pumpkin Snickerdoodle Cookies
Introduction
Welcome to the delightful world of Chewy Pumpkin Snickerdoodle Cookies! Imagine sinking your teeth into a soft, chewy pumpkin-infused cookie with a dusting of cinnamon sugar that encapsulates all the cozy flavors of fall. These cookies are the perfect fusion of traditional snickerdoodles and the warm essence of pumpkin spice. Get ready to embark on a culinary adventure that combines the best of both worlds—the comforting familiarity of a classic snickerdoodle and the seasonal twist of pumpkin. Prepare to be enchanted by the irresistible aroma and taste of these chewy pumpkin snickerdoodles!
Why You’ll Love This Recipe
- Perfect treat for fall baking with a twist.
- Combines the classic snickerdoodle with the seasonal flavor of pumpkin spice.
- Soft, chewy, and packed with warm, comforting flavors.
- Easy to make and great for sharing with loved ones.
What Is Chewy Pumpkin Snickerdoodle Cookies?
Chewy Pumpkin Snickerdoodle Cookies are a delightful variation of the traditional snickerdoodle cookie, enhanced with the addition of pumpkin puree and warming spices like cinnamon, nutmeg, and cloves. These cookies have a chewy texture thanks to the pumpkin, making them soft and moist, with a slightly crisp exterior. The cinnamon sugar coating adds a sweet and spiced finish that complements the pumpkin flavor beautifully.
Ingredients You’ll Need
Here’s what you’ll need to make these Chewy Pumpkin Snickerdoodle Cookies:
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 egg
- ¾ cup pumpkin puree
- 1 tsp vanilla extract
- For Rolling:
- ¼ cup granulated sugar
- 1 tsp cinnamon
How to Make Chewy Pumpkin Snickerdoodle Cookies
Follow these simple instructions to create your batch of Chewy Pumpkin Snickerdoodle Cookies.
Step 1: Preheat the Oven and Prepare Baking Sheets
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, cloves, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
Step 4: Add Wet Ingredients
Beat in the egg, pumpkin puree, and vanilla extract until well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms.
Step 6: Roll the Cookie Dough
In a small bowl, mix the granulated sugar and cinnamon for rolling. Shape the cookie dough into balls and roll in the cinnamon sugar mixture until coated.
Step 7: Bake the Cookies
Place the coated cookie dough balls on the prepared baking sheets and bake for 10-12 minutes, or until the edges are set. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Tips for Success
- Make sure your butter is softened, but not melted, for the best cookie texture.
- Use pumpkin puree, not pumpkin pie filling, for the right flavor profile.
- For a stronger spice flavor, increase the amount of cinnamon, nutmeg, and cloves to suit your taste preferences.
Recipe Variations
For a nutty twist, add chopped pecans or walnuts to the cookie dough. You can also drizzle the baked cookies with a simple icing made of powdered sugar and milk for extra sweetness.
What to Serve With It
Enjoy these Chewy Pumpkin Snickerdoodle Cookies with a hot cup of spiced chai tea or a dollop of whipped cream for a decadent dessert experience.
Meal Prep & Storage
To meal prep, you can make the cookie dough ahead of time and store it in the refrigerator for up to 2 days before baking. Baked cookies can be stored in an airtight container at room temperature for up to a week.
Frequently Asked Questions
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough balls after rolling them in cinnamon sugar. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a couple of extra minutes to the baking time.
Can I use pumpkin pie spice instead of individual spices?
Absolutely! If you have pumpkin pie spice on hand, you can substitute the individual spices with the same amount of pumpkin pie spice.
Final Thoughts
Indulge in the flavors of the season with these Chewy Pumpkin Snickerdoodle Cookies. Whether you’re a pumpkin spice enthusiast or a snickerdoodle lover, these cookies are sure to win you over with their irresistible combination of chewy texture and warm spices. Bake a batch today and savor the cozy comfort of fall in every bite!
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