As the leaves turn golden and the air becomes crisp, there’s nothing quite like the smell of freshly baked cookies wafting through your kitchen. Among the many delightful treats to whip up during the fall season, Chewy Pumpkin Snickerdoodle Cookies stand out as a perfect blend of seasonal flavors and comforting textures. These cookies bring together the warm spices of cinnamon, nutmeg, and ginger with the rich, moist essence of pumpkin, resulting in a sweet delight that is both chewy and utterly irresistible. Whether you’re hosting a fall gathering, preparing for the holidays, or simply indulging in a sweet treat, these cookies are sure to be a hit.
Why You’ll Love This Recipe
This recipe for Chewy Pumpkin Snickerdoodle Cookies is not just another cookie recipe it’s an experience that encompasses the essence of autumn. Here’s why you’ll love making (and devouring) these cookies:
- Perfectly Chewy Texture: Unlike traditional snickerdoodles, this recipe incorporates pumpkin puree, which adds moisture and creates a wonderfully chewy texture that melts in your mouth.
- Fall-Inspired Flavor: The combination of pumpkin and warm spices like cinnamon, nutmeg, and ginger evokes the cozy feelings associated with fall, making these cookies a seasonal favorite.
- Easy to Make: With straightforward ingredients and simple instructions, even novice bakers can whip up a batch of these delicious cookies without any hassle.
- Versatile Treat: These cookies are perfect for any occasion whether it’s a cozy night in, a holiday celebration, or a potluck with friends, they are sure to please.
- Customizable: Feel free to add your favorite mix-ins, such as chocolate chips or nuts, for an extra twist on this classic recipe.
Why You Should Try This Recipe
If you’re on the fence about trying these Chewy Pumpkin Snickerdoodle Cookies, consider the following reasons that make this recipe a must-try:
- Healthy Twist: Pumpkin is not only delicious but also packed with nutrients. It’s rich in vitamins A, C, and E, as well as antioxidants. This means you can indulge in these cookies while also getting a dose of vitamins.
- Kid-Approved: These cookies are a fantastic way to get kids excited about pumpkin. The sweet flavors and chewy texture make them a favorite among children, making them perfect for family baking sessions.
- Great for Gifting: Homemade cookies are always a hit during the holiday season. These Chewy Pumpkin Snickerdoodle Cookies can be beautifully packaged and gifted to friends, family, or neighbors, spreading joy and deliciousness.
- Freezable: These cookies freeze exceptionally well! You can make a big batch ahead of time and freeze them for later enjoyment, ensuring you always have a tasty treat on hand.
- Impressive Presentation: The cinnamon-sugar coating gives these cookies a beautiful finish, making them visually appealing and perfect for any dessert table.
Ingredients and Necessary Utensils
To create the most delightful Chewy Pumpkin Snickerdoodle Cookies, you will need the following ingredients:
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup granulated sugar (for rolling)
- 2 tablespoons ground cinnamon (for rolling)
Utensils
Along with the ingredients, having the right tools can make your baking experience smoother and more enjoyable:
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Parchment paper or silicone baking mats
- Baking sheets
- Wire rack for cooling
With these ingredients and utensils in hand, you’re ready to create a batch of delicious cookies that will warm your heart and fill your home with delightful scents.
Detailed Recipe Steps
Now that you have everything you need, let’s dive into the detailed steps to make your Chewy Pumpkin Snickerdoodle Cookies.
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect chewy texture. Line your baking sheets with parchment paper to prevent sticking.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Mix until the mixture is light and fluffy, which should take about 2-3 minutes. This step is crucial as it incorporates air into the batter, contributing to the cookies’ texture.
- Add Pumpkin and Eggs: Next, mix in the pumpkin puree, eggs, and vanilla extract. Beat the mixture until everything is well combined. The pumpkin not only adds flavor but also moisture, helping to create that chewy texture you desire.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, and spices (cinnamon, nutmeg, and ginger). This ensures that the leavening agents and spices are evenly distributed throughout the flour.
- Mix Dry Ingredients with Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to tough cookies. You want to stop mixing once you can no longer see the flour.
- Prepare Cinnamon Sugar: In a small bowl, combine the granulated sugar and ground cinnamon for rolling your cookies. This will give them a beautiful, sweet crust.
- Shape Cookies: Using a cookie scoop or a tablespoon, scoop out the dough and roll it into balls. Roll each ball in the cinnamon sugar mixture until fully coated. This adds an extra layer of flavor and texture to the cookies.
- Bake Cookies: Place the coated cookie balls on the lined baking sheets, leaving enough space between each cookie to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden. The centers may look slightly underbaked, but they will continue to cook as they cool.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This allows them to set before transferring them to a wire rack to cool completely. Cooling on a rack is essential to prevent sogginess.
- Enjoy: Once cooled, serve your Chewy Pumpkin Snickerdoodle Cookies with a glass of milk or your favorite beverage. Enjoy the chewy, spiced goodness!
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth, and drain any excess moisture to achieve the right consistency.
How can I store the cookies to keep them fresh?
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for about a week. For longer storage, freeze them in a freezer-safe bag or container.
Can I add chocolate chips to the recipe?
Absolutely! Adding chocolate chips is a delicious variation that complements the pumpkin and spices perfectly. Feel free to experiment with your favorite mix-ins.
What is the best way to prevent the cookies from spreading too much?
To prevent excessive spreading, chill the dough for about 30 minutes before baking. This helps the cookies maintain their shape and results in a thicker texture.
Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to check the blend’s packaging for any specific instructions regarding substitutions.
Conclusion
In summary, Chewy Pumpkin Snickerdoodle Cookies are a delightful treat that captures the essence of fall in every bite. With their perfect chewiness, warm spices, and the addition of pumpkin, they are sure to become a beloved recipe in your baking repertoire. Whether you indulge alone or share them with family and friends, these cookies are a celebration of flavor and joy. Don’t forget to leave a comment below with your thoughts, share this recipe with fellow baking enthusiasts, and most importantly, enjoy every delicious bite!
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Chewy Pumpkin Snickerdoodle Cookies
Equipment
- Mixing bowl
- Baking Sheet
- Parchment paper
- Cookie Scoop
- Whisk
Ingredients
Main Ingredients
- 1 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 1 cup Brown Sugar, packed
- 1 cup Pumpkin Puree
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 3.5 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cream of Tartar
- 0.5 teaspoon Salt
- 1 tablespoon Ground Cinnamon
- 0.5 teaspoon Ground Nutmeg
- 0.5 teaspoon Ground Ginger
- 0.5 cup Granulated Sugar (for rolling)
- 2 tablespoons Ground Cinnamon (for rolling)
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Mix in the pumpkin puree, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, combine the granulated sugar and ground cinnamon for rolling.
- Using a cookie scoop or tablespoon, scoop out dough and roll into balls. Roll each ball in the cinnamon sugar mixture until fully coated.
- Place the coated cookie balls on the prepared baking sheets, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy your chewy pumpkin snickerdoodle cookies with a glass of milk or your favorite beverage!