It smelled like October smacked us in the face the minute these chewy pumpkin snickerdoodle cookies came outta the oven. Soft, spiced, and curling with cinnamon sugar edges they’re fall hugs in cookie form. These are all over Pinterest right now, and yep, they’re worth the crumb-covered hype.
Think soft pumpkin cookies, but sassier with white chocolate chips, a cinnamon sugar coat, and a warm, tender chew that sits somewhere between cookie and nostalgia. Pantry basics, a can of pumpkin, and a little sugar magic. Full details in the blog!
I grew up with snickerdoodles as a default cookie. But this version? Has our family fighting for the cooling rack. Tested it five times (okay, seven). One batch flopped. The next? Perfection with a little secret I’ll spill inside. Totally worth it.
Why You’ll Love These Chewy Pumpkin Snickerdoodle Cookies
Perfectly soft and chewy: These cookies walk the dreamy line between cinnamon-spiced snickerdoodles and soft pumpkin cookies, creating the ultimate fall treat.
Easy pantry ingredients: No fancy trips to specialty storesjust familiar baking staples and canned pumpkin.
Nostalgia with a twist: They hit the warm, familiar notes of classic snickerdoodles but with a pumpkin-spiced upgrade. Perfect for cozy baking days!
Crowd-pleaser: From kids to grandparents, these cookies disappear fast. They’re great for sharingor hoarding; no judgment here.
What You’ll Need to Make Them (Ingredients & Tools)
This recipe is delightfully unfussy, but let’s run through the MVPs of your cookie lineup so you’re prepped for success:
Dry Meets Wet: In a separate bowl, whisk together the flour, baking soda, cream of tartar, pumpkin spice, cinnamon, and salt. Slowly add this to the wet ingredients, stirring until no streaks of flour remain.
Chill Time: Cover the dough and refrigerate for about 30 minutesthis helps the flavors deepen and makes it easier to roll.
Roll & Coat: Scoop dough into tablespoon-sized balls, roll them through cinnamon-sugar, and space them two inches apart on a parchment-lined baking sheet.
Quick Bake: Slide your cookies into a 350°F oven for 10 minutes, just until set. Don’t overbakewe want soft, chewy pumpkin snickerdoodles here!
Step
Time
Cream butter & sugar
5 minutes
Mix wet & dry ingredients
5 minutes
Chill dough
30 minutes
Roll & bake
10 minutes
Pro Tips & Troubleshooting
For thicker cookies: Chill the dough longer, up to an hour. Cold dough spreads less.
Struggling with sticky dough? A quick sprinkle of flour on your hands keeps things neat.
Flat cookies: Double-check your baking soda’s expiration date. Fresh leavening makes all the difference!
How to Store & Reheat
These cookies are magic out of the oven, but they stay chewy and soft for days. Here’s how to keep them fresh:
Room Temp: Store in an airtight container for up to 3 days.
Freezing: Freeze baked cookies for up to 3 months or freeze the uncooked dough balls for warm, fresh cookies whenever the craving hits.
Storage Method
Duration
Reheating
Airtight Container (Room Temp)
3 days
N/A
Freezer (Baked Cookies)
3 months
Microwave 10–15 seconds
Freezer (Dough Balls)
3 months
Bake directly from frozen with 2 extra minutes
Expert Insight: Achieving the Perfect Texture
For truly chewy pumpkin snickerdoodle cookies, balancing moisture and leavening is key. The pumpkin puree adds natural softness and subtle flavor, while creaming the butter and sugar creates a tender crumb. Controlling the baking time ensures you get that ideal chewy bite without sacrificing the classic cinnamon coating.
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The Journey to Chewy Pumpkin Snickerdoodle Cookies
After what felt like a dozen ovens full of trial and errortoo dry, too cakey, too flatI finally nailed these chewy pumpkin snickerdoodle cookies. Years of little tweaks and tasting reminders from my family turned this recipe into a cozy, pumpkin-spiced hug you can bite into.
FAQs ( Chewy Pumpkin Snickerdoodle Cookies )
Can I make these cookies ahead of time?
Absolutely! These chewy pumpkin snickerdoodle cookies actually taste even better the next day as the flavors meld together. You can bake them up to 3 days ahead and store them in an airtight container at room temperature. For longer storage, freeze the baked cookies for up to 3 months. They’re perfect fall cookie recipes for busy schedules and holiday prep!
How do I make these cookies more chewy?
To achieve extra chewy pumpkin cookies, slightly underbake them by 1-2 minutes – they should look just set around the edges but still soft in the center. Using brown sugar instead of some white sugar adds moisture, and make sure not to overbake as they’ll continue cooking on the hot pan. Let them cool completely on the baking sheet for the perfect chewy texture that rivals the best snickerdoodle cookies recipe!
Can I freeze the cookie dough?
Yes! You can freeze the cookie dough balls for up to 3 months, making these soft pumpkin snickerdoodles a convenient treat anytime. Roll the dough into balls, coat with cinnamon sugar, then freeze on a baking sheet before transferring to freezer bags. Bake directly from frozen, adding 1-2 extra minutes to the baking time. This makes fresh pumpkin desserts possible whenever cravings strike!
How can I make these cookies gluten-free?
Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum for the best results. Make sure your baking powder and other ingredients are certified gluten-free. The cookies may be slightly more delicate, so handle gently and allow them to cool completely before removing from the baking sheet. You’ll still get perfectly soft pumpkin cookies with all the fall flavors you love!
Wrapping Up Your Chewy Pumpkin Snickerdoodle Cookies Adventure
Chewy Pumpkin Snickerdoodle Cookies come through with that soft, cozy hug you want straight from the ovenjust about 45 minutes start to finish, and zero fancy moves. You’ll love how the pumpkin sneaks into this classic, giving those cinnamon sugar edges a fall-flavored remix that’s pure homemade magic.
Try tossing in white chocolate chips or swapping half the butter for coconut oil for a subtle twist. Freezing the dough balls means fresh cookies whenever, and a sprinkle of extra cinnamon sugar before baking? Game changerI picked up that one from a baker friend, and trust me, it’s yes. Don’t be shyadjust to your kitchen’s mood and family’s taste buds.
Got a batch cooling on your rack now? Snap a pic, share how you made these your own, or tell me your favorite pumpkin dessert tradition. Did these soft pumpkin snickerdoodles remind you of any cozy fall memories? Pass this recipe alongit’s too good not to spread, especially on chill mornings when a warm cookie feels like a hug. You’ll wanna make it again, promise.
Enjoy irresistibly soft pumpkin cookies that are perfect for fall. This easy recipe brings together the best snickerdoodle flavors with pumpkin spice for a cozy treat. Perfect addition to your pumpkin desserts and fall cookie recipes collection.
Ingredients
Scale
3/4 cup unsalted butter softened
1 cup granulated sugar
1/2 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons pumpkin spice
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup brown sugar packed
1/4 cup cinnamon-sugar coating (1/4 cup sugar + 1 teaspoon cinnamon)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add the pumpkin puree, egg, and vanilla extract and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin spice, cream of tartar, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
In a small bowl, combine the brown sugar and cinnamon-sugar coating.
Shape the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture to coat.
Place the coated dough balls on the prepared baking sheet about 2 inches apart.
Bake for 10 minutes or until the edges are set but the centers remain soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
