If you love the comforting warmth of cinnamon sugar and the cozy flavor of pumpkin spice, these Chewy Pumpkin Snickerdoodle Cookies will be your new favorite fall treat. Soft in the center, slightly crisp on the edges, and rolled in a sparkly cinnamon-sugar coating—each bite delivers pure autumn bliss.
Why You’ll Love These Cookies
These Chewy Pumpkin Snickerdoodle Cookies combine everything you love about classic snickerdoodles with the rich, seasonal flavor of pumpkin. They’re perfect for cozy afternoons, Thanksgiving dessert tables, or even holiday cookie exchanges. Plus, they stay soft and chewy for days!
Ingredients
For the Cookie Dough
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2 ¾ cups all-purpose flour
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1 ½ teaspoons cream of tartar
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1 teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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2 teaspoons ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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1 cup unsalted butter, softened
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1 cup granulated sugar
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½ cup light brown sugar, packed
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⅓ cup pumpkin purée (not pumpkin pie filling)
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1 large egg yolk
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2 teaspoons pure vanilla extract
For the Cinnamon-Sugar Coating
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¼ cup granulated sugar
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2 teaspoons ground cinnamon
Required Kitchen Tools
To make the best Chewy Pumpkin Snickerdoodle Cookies, you’ll need:
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Mixing bowls (medium and large)
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Hand or stand mixer
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Measuring cups and spoons
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Rubber spatula
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Baking sheet lined with parchment paper
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Cookie scoop (optional, for even portions)
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Wire cooling rack
Step-by-Step Preparation Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set this mixture aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy—about 2–3 minutes.
Step 4: Add Pumpkin and Flavoring
Mix in the pumpkin purée, egg yolk, and vanilla extract until smooth and well combined. The dough may appear slightly soft—this is normal due to the pumpkin.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until a soft dough forms. Be careful not to overmix; stop as soon as everything is incorporated.
Step 6: Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This step helps the dough firm up, making it easier to roll and enhancing the chewy texture of the cookies.
Step 7: Prepare the Cinnamon-Sugar Coating
In a small bowl, mix together ¼ cup granulated sugar and 2 teaspoons ground cinnamon.
Step 8: Shape and Roll
Scoop about 1½ tablespoons of dough for each cookie, roll it into a ball, then coat it generously in the cinnamon-sugar mixture. Place the coated dough balls about 2 inches apart on your prepared baking sheets.
Step 9: Bake
Bake for 10–12 minutes, or until the edges are just set but the centers still look slightly underbaked. The cookies will continue to firm up as they cool.
Step 10: Cool and Enjoy
Allow cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Helpful Tips for Perfect Chewy Pumpkin Snickerdoodle Cookies
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Use Pumpkin Purée, Not Pie Filling: Pumpkin pie filling contains added sugar and spices that will alter the texture and taste. Always use pure pumpkin purée.
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Chill the Dough: This is key for achieving a chewy, bakery-style cookie. Chilling prevents spreading and enhances the flavor.
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Don’t Overbake: To keep the cookies soft and chewy, remove them from the oven while the centers still look slightly underdone.
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Double the Batch: These cookies freeze beautifully! Store them in an airtight container for up to 3 months.
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Enhance the Spice: For a stronger fall flavor, add a pinch of cardamom or allspice to the dough.
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Add a Twist: Drizzle with white chocolate or top with a sprinkle of coarse sugar for extra sparkle.
Storage and Serving Ideas
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Room Temperature: Store in an airtight container for up to 5 days.
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Freezing: Freeze baked cookies or raw dough balls for up to 3 months. Bake directly from frozen, adding 1–2 extra minutes.
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Serving Suggestion: Serve warm with a mug of chai latte, spiced coffee, or hot apple cider for the ultimate fall indulgence.
Why These Are the Best Chewy Pumpkin Snickerdoodle Cookies
The secret behind these irresistibly chewy cookies is the balance of moisture from the pumpkin and the richness of butter combined with classic snickerdoodle spices. They deliver the best of both worlds—soft pumpkin cookies and cinnamon-sugar snickerdoodles—in one comforting bite.
Unlike other pumpkin cookie recipes that turn cakey, this version uses egg yolk only, which keeps the cookies moist and chewy instead of fluffy. The result? A melt-in-your-mouth texture that stays delicious for days.
Conclusion
There’s something magical about the smell of cinnamon and pumpkin baking in the oven—it instantly makes your home feel cozy and inviting. Whether you’re baking for a fall gathering, gifting homemade treats, or simply craving a comforting dessert, these Chewy Pumpkin Snickerdoodle Cookies will never disappoint.
Ingredients
Notes
Approximate Nutritional Value (Per Cookie)
Nutrient Amount
Calories 160 kcal
Carbohydrates 23 g
Protein 2 g
Fat 7 g
Saturated Fat 4 g
Fiber 1 g
Sugar 13 g
Sodium 90 mg Note: Nutritional values may vary slightly depending on exact ingredients used.
