Chewy Pumpkin Snickerdoodle Cookies

Imagine biting into a warm, soft cookie that’s perfectly chewy with a slight crunch on the edges, filled with the cozy, comforting flavors of cinnamon and pumpkin. Sounds like a fall dream, right? These Chewy Pumpkin Snickerdoodle Cookies are just the treat you need to satisfy your sweet tooth and embrace the autumn vibes. With the perfect balance of pumpkin spice and the classic cinnamon-sugar coating, they’re a warm hug in cookie form. Trust me, one bite and you’ll be hooked!

Why You’ll Love Chewy Pumpkin Snickerdoodle Cookies

Soft and Chewy Texture

These cookies have the perfect chewy texture—no cakey or dry cookies here! They hold their shape beautifully while staying soft and moist on the inside, making each bite an absolute delight.

Fall-Inspired Flavor

Pumpkin and cinnamon are the dynamic duo of the season, and these cookies take full advantage of their warm, spiced goodness. It’s like the best of autumn wrapped up in a cozy cookie that’s irresistible!

Quick & Easy to Make

No need to be a baking expert to pull these off—these cookies come together in no time with simple ingredients and easy steps. In under an hour, you’ll have freshly baked cookies to enjoy, warm from the oven.

A Fun Twist on a Classic

Snickerdoodles are already a favorite for so many, but the addition of pumpkin takes these cookies to the next level. The flavor is familiar yet exciting, making these the perfect treat to surprise friends and family.

Crowd-Pleasing

Whether you’re baking for a holiday gathering, a cozy night in, or just because, these cookies are a hit with everyone. The combination of spices and soft texture makes them a universal favorite for all ages.

Ingredients

Let’s gather the ingredients for these dreamy pumpkin snickerdoodle cookies. Don’t worry, you probably have most of these in your kitchen already!

For the Cookies

• Butter: Softened butter gives these cookies that perfect chewy texture and rich flavor.
• Sugar: Granulated sugar adds sweetness and helps create that irresistible cookie texture.
• Pumpkin Puree: The star ingredient! It makes the cookies soft, flavorful, and adds that beautiful orange color.
• Egg: Eggs help bind everything together and contribute to the soft texture.
• All-Purpose Flour: The base for the dough, providing structure to the cookies.
• Baking Soda: Helps the cookies rise and become soft and fluffy.
• Cream of Tartar: A key ingredient to achieve the classic snickerdoodle tang and texture.
• Cinnamon: Adds the familiar, comforting spice to the dough.
• Salt: Just a pinch to balance the sweetness and enhance the flavors.

For the Cinnamon-Sugar Coating

• Cinnamon: Of course, you can’t have snickerdoodles without a generous dose of cinnamon.
• Sugar: The sugar creates the perfect crispy outer layer when rolled with cinnamon.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Nutrition Facts

Here’s a general nutrition breakdown for one cookie (based on 24 cookies):

• Calories: 150
• Protein: 1g
• Fat: 7g
• Carbohydrates: 22g
  • Fiber: 1g
  • Sugar: 12g
• Cholesterol: 30mg
• Sodium: 75mg
• Potassium: 60mg
• Calcium: 2% DV
• Iron: 4% DV
• Vitamin A: 20% DV

These cookies are a little indulgent, but they’re packed with pumpkin goodness, and you’ll love every chewy bite. Enjoy them as a treat, and feel good knowing that they’re full of fall flavor!

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-30 minutes

Instructions

Ready to dive into these pumpkin snickerdoodles? Let’s get baking!

Preheat the Oven and Prep the Baking Sheets

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup a breeze.

Mix the Dough

In a large mixing bowl, beat together the softened butter and sugar until light and fluffy. Add the pumpkin puree and egg, mixing until fully combined. In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!

Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps the cookies maintain their shape and ensures they bake up perfectly chewy.

Prepare the Cinnamon-Sugar Coating

In a small bowl, combine the sugar and cinnamon for the coating. Set aside.

Shape the Cookies

Once the dough is chilled, roll it into 1-inch balls. Then, roll each ball in the cinnamon-sugar mixture, making sure they’re coated evenly.

Bake the Cookies

Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers are just set. The cookies will firm up a little as they cool, so don’t worry if they seem a bit soft right out of the oven.

Cool and Enjoy

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They’ll be soft, chewy, and absolutely irresistible.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These cookies are perfect for all kinds of occasions, and they can be enjoyed in so many ways!

With a Hot Drink

Serve these chewy pumpkin snickerdoodles with a warm cup of coffee, tea, or hot chocolate for the ultimate cozy treat. The cinnamon and pumpkin flavors pair beautifully with your favorite fall beverages.

As a Party Treat

These cookies are perfect for autumn-themed parties, Halloween gatherings, or Thanksgiving dessert tables. Your guests will love them, and they’ll disappear faster than you can say “pumpkin spice.”

For a Sweet Snack

Grab one (or two!) for a snack during the day. These cookies are great on their own, or you can pair them with a scoop of vanilla ice cream for an extra indulgent treat.

Wrapped as a Gift

Pack a dozen or so of these chewy pumpkin snickerdoodles into a cute box or tin and gift them to a friend or loved one. Who wouldn’t love receiving a homemade batch of cookies as a thoughtful fall surprise?

Additional Tips

Use Fresh Pumpkin Puree

For the best flavor, use fresh pumpkin puree rather than canned pumpkin pie filling, which has added spices and sugar. You want that pure, natural pumpkin flavor to shine in these cookies.

Make them Extra Spicy

If you love a little extra spice, feel free to bump up the cinnamon in the dough or add a pinch of nutmeg, cloves, or ginger for a more robust pumpkin spice flavor.

Don’t Skip the Chilling

Chilling the dough is essential to ensure these cookies hold their shape and bake up chewy. Don’t skip this step, even if you’re in a hurry!

Store the Cookies

Store these cookies in an airtight container at room temperature for up to 5 days. If you’re making a big batch and want to enjoy them longer, freeze them! Just wrap the cookies in plastic wrap and place them in a freezer bag. They’ll keep for up to 3 months.

FAQ Section

Q1: Can I use canned pumpkin for this recipe?
A1: Yes! Just make sure you’re using pure pumpkin puree (not pumpkin pie filling), as it has the right flavor and consistency for these cookies.

Q2: Can I make these cookies without cream of tartar?
A2: While cream of tartar is traditional for snickerdoodles, you can substitute it with an equal amount of baking powder. It’ll slightly change the flavor and texture, but they’ll still be delicious!

Q3: Can I freeze the cookie dough?
A3: Absolutely! You can freeze the dough in a log or scoop it into balls and freeze the dough balls on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag and bake them from frozen (add an extra 2-3 minutes to the baking time).

Q4: Can I make these cookies gluten-free?
A4: Yes! You can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 for regular flour. Make sure the blend contains xanthan gum for structure.

Q5: Can I add chocolate chips or other mix-ins?
A5: Absolutely! Feel free to stir in some chocolate chips, white chocolate chunks, or even chopped nuts for added texture and flavor.

Q6: Why are my cookies spreading too much?
A6: Make sure the dough is chilled before baking. Also, ensure that your oven is preheated to the right temperature. If the dough is too warm when it hits the oven, the cookies will spread more than you want.

Q7: Can I reduce the amount of sugar in these cookies?
A7: You can reduce the sugar slightly, but keep in mind that the sugar plays a role in the texture. If you cut back too much, the cookies may not turn out as chewy.

Q8: How do I know when the cookies are done?
A8: The cookies should have golden edges and look set in the center, but still soft to the touch. They’ll firm up as they cool.

Q9: Can I make these cookies vegan?
A9: Yes! You can use a flax egg or other egg substitutes and swap the butter for a vegan butter or coconut oil. Make sure to use plant-based pumpkin puree.

Q10: Can I double this recipe?
A10: Absolutely! This recipe doubles beautifully, just be sure to use two baking sheets if needed and adjust the baking time if necessary.

Conclusion

These Chewy Pumpkin Snickerdoodle Cookies are everything you want in a fall treat—soft, chewy, spiced just right, and with the perfect touch of cinnamon-sugar on the outside. Whether you’re baking them for yourself or sharing them with loved ones, these cookies will bring all the cozy vibes of autumn to your kitchen. Go ahead, bake a batch (or two)—you won’t regret it!

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