Name: Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 1 1/2 teaspoons cream of tartar; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/2 cup packed light brown sugar; 1/3 cup pumpkin purée (not pumpkin pie filling); 1 large egg yolk; 2 teaspoons vanilla extract; 1/4 cup granulated sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg

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If you’re searching for the ultimate way to capture the cozy comfort of autumn in a single bite, look no further than these Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe. Infused with warm spices and real pumpkin purée, each cookie is perfectly chewy, delightfully soft, and wrapped in a sparkling cinnamon-sugar coat. This recipe delivers everything you adore about classic snickerdoodles, but with a festive pumpkin twist that makes them truly irresistible for any fall gathering or cozy night in.

Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe is that it’s all about the right balance of simple ingredients. Each one plays a key role in creating cookies that are flavorful, soft, and perfectly spiced — just the way fall should taste!

All-purpose flour: Provides the structure and classic cookie crumb we all love.
Cream of tartar: This is the secret to traditional snickerdoodle tang and keeps the texture extra chewy.
Baking soda: Gives the cookies just the right amount of lift and tenderness.
Salt: Enhances all the sweet and spicy flavors in the dough.
Ground cinnamon: The essential spice for warmth and that classic snickerdoodle signature.
Ground nutmeg: Adds cozy, aromatic depth that pairs beautifully with pumpkin.
Ground ginger: Brings a gentle heat and zing to every bite.
Unsalted butter, softened: Ensures the cookies are rich, tender, and perfectly melt-in-your-mouth.
Granulated sugar: Adds sweetness and helps create that irresistible sparkle on top.
Light brown sugar: Boosts moisture and gives the cookies a subtle caramel note.
Pumpkin purée (not pumpkin pie filling): The star ingredient! Adds real pumpkin flavor and gorgeous color.
Large egg yolk: Helps bind the dough and keeps it soft and chewy.
Vanilla extract: Rounds out all the flavors with a touch of warmth.
For the cinnamon-sugar coating: Granulated sugar, ground cinnamon, and a pinch of nutmeg create an extra layer of sweet, spiced crunch.

How to Make Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl. This step ensures the spices and leaveners are evenly distributed, so every bite of your Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe is full of balanced flavor and the perfect chewy texture.

Step 2: Cream the Butter and Sugars

In a large bowl, cream the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy. This introduces air into your dough, resulting in cookies that are tender and soft right from the oven.

Step 3: Add the Pumpkin, Egg Yolk, and Vanilla

Mix in the pumpkin purée, egg yolk, and vanilla extract until the mixture is smooth and well combined. The pumpkin brings vibrant flavor and color, while the egg yolk helps the cookies stay extra chewy without getting cakey.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing — you want to keep that dough tender so your cookies stay soft and chewy, never tough.

Step 5: Chill the Dough

Cover the dough and chill in the refrigerator for 30 to 45 minutes. This step is crucial: it helps control spreading and intensifies the delicious flavors, ensuring your Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe bake up thick and irresistibly chewy.

Step 6: Make the Cinnamon-Sugar Coating

While the dough chills, whisk together granulated sugar, cinnamon, and nutmeg in a small bowl. This sweet, spiced coating gives every cookie a delightful crunch and that signature snickerdoodle sparkle.

Step 7: Form and Coat the Cookies

Scoop out 1.5-tablespoon portions of the chilled dough and roll each into a ball. Roll each dough ball generously in the cinnamon-sugar coating, making sure every bit is covered for maximum flavor.

Step 8: Bake to Perfection

Arrange the coated dough balls on parchment-lined baking sheets, spacing them about 2 inches apart. Bake at 350°F for 10 to 12 minutes, just until the edges are set and the centers still look slightly underdone. This is the secret to that dreamy, chewy texture.

Step 9: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set up perfectly and makes sure you don’t lose any of that soft, chewy goodness.

How to Serve Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe

Garnishes

For a simple but delightful garnish, sprinkle each cookie with a little extra cinnamon-sugar right after baking. If you want to take them over the top, drizzle with a light vanilla glaze or add a pinch of flaky sea salt to contrast the sweetness. These finishing touches add a bakery-worthy look and an extra layer of flavor.

Side Dishes

Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe pairs beautifully with a mug of hot apple cider, spiced chai, or even a pumpkin spice latte. For a dessert spread, serve them alongside creamy vanilla ice cream or a dollop of whipped cream — the cool, creamy sides contrast beautifully with the warm spices of the cookies.

Creative Ways to Present

Stack your cookies on a rustic wooden board with cinnamon sticks and mini pumpkins for a festive centerpiece. Or wrap up a few in parchment and twine for a thoughtful homemade gift. For parties, sandwich two cookies around a scoop of vanilla or cinnamon ice cream to make the ultimate fall-inspired ice cream sandwiches!

Make Ahead and Storage

Storing Leftovers

Store your Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe in an airtight container at room temperature. They stay soft and chewy for up to five days, making them perfect for snacking, lunchboxes, or a quick dessert whenever the craving strikes.

Freezing

These cookies freeze exceptionally well! Place cooled cookies in a single layer in an airtight container, separating layers with parchment paper. Freeze for up to two months. You can also freeze unbaked, coated dough balls and bake straight from the freezer, just adding a minute or two to the bake time.

Reheating

To recapture that fresh-baked magic, warm the cookies in a 300°F oven for 3 to 5 minutes. This revives their chewy centers and lightly crisps the edges, making them taste just like they came out of the oven.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

Stick with pure pumpkin purée for this recipe! Pumpkin pie filling contains added sugar and spices, which can throw off the texture and flavor balance of your Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe.

Why do I need to chill the dough?

Chilling the dough helps control spreading and allows the flavors to meld together, resulting in thicker, chewier cookies. It’s the key to achieving the signature look and texture of this recipe.

Can I make these cookies gluten-free?

Yes! Substitute a good-quality 1:1 gluten-free flour blend for the all-purpose flour. The cookies will still bake up deliciously soft and chewy, so everyone can enjoy them.

How do I know when the cookies are done baking?

The edges should look set, but the centers should still appear slightly underdone when you pull them from the oven. They’ll continue to set as they cool, giving you that perfect chewiness.

Can I add chocolate chips or nuts?

Absolutely! Fold in up to 1 cup of chocolate chips, white chocolate chips, or chopped pecans or walnuts for a fun twist on your Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe.

Final Thoughts

If you’re ready to embrace the flavors of autumn, you absolutely must try Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe. They’re cozy, festive, and sure to become a seasonal favorite in your home. Gather your ingredients, share them with loved ones, and savor every perfectly spiced, chewy bite!

Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 1 hour
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Chewy Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar snickerdoodle flavor with the warm spices of fall and the moistness of pumpkin purée. Perfectly chewy with a hint of spice, they make an irresistible autumn treat for dessert or snack time.

Ingredients

Scale

Dry Ingredients

2 3/4 cups all-purpose flour
1 1/2 teaspoons cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger

Wet Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup pumpkin purée (not pumpkin pie filling)
1 large egg yolk
2 teaspoons vanilla extract

Cinnamon-Sugar Coating

1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

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Instructions

Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined. This ensures even distribution of the spices and leavening agents.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar and light brown sugar until the mixture becomes light and fluffy. This step incorporates air to give the cookies a tender texture.
Add Wet Ingredients: Mix in the pumpkin purée, egg yolk, and vanilla extract to the creamed butter and sugar. Beat until the mixture is smooth and uniform in color.
Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
Chill the Dough: Cover the cookie dough with plastic wrap and chill in the refrigerator for 30 to 45 minutes. Chilling helps control spreading during baking and enhances the chewy texture.
Mix Cinnamon-Sugar Coating: While the dough chills, prepare the coating by combining granulated sugar, ground cinnamon, and ground nutmeg in a small bowl.
Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
Form and Coat Cookie Balls: Scoop the chilled dough into 1.5-tablespoon-sized balls. Roll each ball evenly in the cinnamon-sugar mixture until fully coated. This coating gives the cookies their signature sweet and spiced crust.
Arrange and Bake: Place the coated dough balls on the prepared baking sheets about 2 inches apart to allow room for spreading. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly underdone. This ensures a chewy center.
Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. This prevents breaking and preserves texture.

Notes

Chilling the dough helps control spreading and enhances the chewy texture of the cookies.
For extra flavor depth, add a pinch of ground clove to the spice mixture.
These cookies stay soft for several days when stored in an airtight container.
You can freeze baked cookies for up to 2 months; thaw at room temperature before serving.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American