The first batch of chewy pumpkin snickerdoodle cookies hit the counter and my whole kitchen smelled like grandma’s apron drawerwarm cinnamon, soft spice, a little sugar-dust in the air. They’re all over TikTok and Pinterest right now for good reason. They’re simple, wildly soft, and ready in under an hour. No fancy tools. Just cozy fall magic in every bite.
These cookies are soft in the center, a little crisp at the edges, and kissed with pumpkin and cinnamon sugar. A pantry winwith canned pumpkin, basic flour, and white chocolate chips if you like. Kind of like if soft pumpkin cookies and snickerdoodle pumpkin bread had a buttery little baby. Full details in the blog!
Grew up baking snickerdoodles from scratch, usually with flour smudges on my sleeves. This fall version’s been tested six waysless sugar, more chew, the best texture ever. It’s not a trend, it’s tradition with a twist. I tested it. You’ll love the secret!
Why You’ll Love These Chewy Pumpkin Snickerdoodle Cookies
Let me tell you, these cookies feel like a warm hug from fall itself. They’re soft, chewy, and packed with pumpkin spice goodness, making them perfect for cozy afternoons or even festive gatherings.
Ridiculously soft: Thanks to pumpkin puree and cream of tartar, they stay melt-in-your-mouth tender.
No fuss: Simple pantry ingredients, no chilling required, and just 25 minutes from mixing bowl to cookie jar.
Versatile: Dress them up with white chocolate chips or leave them classicthey’re just as delightful.
Made for fall: Whether it’s a Thanksgiving dessert or a snack with your morning coffee, these cookies scream pumpkin season joy.
Key Ingredients and Easy Swaps
Every ingredient here has a job to do, and together they deliver on both flavor and texture. Here’s a quick rundown of what makes these chewy pumpkin snickerdoodle cookies so irresistible:
Pumpkin Puree: Not pie filling, just the pure pumpkin goodness that adds moisture and subtle fall flavor.
Cream of Tartar: The secret to that snickerdoodle tang and the chewy texture we adore.
Pumpkin Spice and Cinnamon: These cozy spices tie every flavor into a bow of fall perfection.
Cinnamon-Sugar Coating: The crunchy exterior balances the soft, chewy center.
Pro Tip: If you’re feeling adventurous, mix in white chocolate chips for an irresistible twistthink white chocolate pumpkin snickerdoodles!
Ingredient
Substitution
Unsalted Butter
Salted butterreduce added salt in recipe
Pumpkin Puree
Mashed sweet potato for a slightly different flavor
Pumpkin Spice
Make your ownmix cinnamon, nutmeg, ginger, and cloves
How to Make Chewy Pumpkin Snickerdoodle Cookies
Pull up a stool and let’s get baking! These cookies are as beginner-friendly as they come. Here’s how to whip them up, step by step:
Mix the wet ingredients: Beat the butter and sugars (both granulated and brown) until fluffy. Add the pumpkin puree, egg, and vanilla, blending until smooth.
Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, pumpkin spice, and salt.
Bring it all together: Gradually add the dry mix to the wet, stirring just until combined. The dough will be soft and slightly stickydon’t worry, that’s perfect!
Roll and coat: Scoop dough into 1-inch balls, roll them in the cinnamon-sugar coating, and place them on a baking sheet lined with parchment paper.
Bake: Pop them into a 350°F oven for about 10 minutes. They’ll be soft and pillowy right out of the oven but firm up slightly as they cool.
Step
Time (Approx.)
Mixing Wet Ingredients
5 minutes
Combining and Rolling Dough
10 minutes
Baking
10 minutes
Storage and Make-Ahead Tips
Here’s how to keep your chewy pumpkin snickerdoodle cookies fresh and snack-worthy for daysor even weeks:
Room Temperature: Store in an airtight container for up to 3 days. Pop a slice of bread in the container to keep them extra soft.
Freezing Dough: Roll the dough into balls (skip the coating), freeze on a tray, then transfer to a freezer bag. When ready to bake, just thaw, coat, and bake as usual.
Freezing Baked Cookies: Freeze the baked cookies in a single layer for up to 2 months. Thaw at room temperature for a quick treat!
Storage Method
How Long It Lasts
Room Temperature
3 days
Refrigerated Dough
Up to 3 days before baking
Frozen Dough
2 months
Frozen Baked Cookies
2 months
Serving Ideas for Every Occasion
The best part about these chewy pumpkin snickerdoodle cookies? They’re a treat for any time of day or mood. Here are a few ideas:
Breakfast Ideas: Pair with a steaming cup of coffee or chai for a cozy morning moment.
Dessert: Make your cookie plate the star of the fall table alongside some pumpkin cheesecake snickerdoodles or snickerdoodle pumpkin bread.
Snack: Pack them up for an autumn picnic or enjoy them when that 3 p.m. slump hits.
Pro Tip: Warm them up for 5 seconds in the microwave before serving for mega-soft insides!
Expert Insight: Achieving the Perfect Chew in Pumpkin Snickerdoodle Cookies
The key to CHEWY PUMPKIN SNICKERDOODLE COOKIES lies in balancing moisture and structure. Pumpkin puree adds natural hydration and tenderness, while the blend of spices and cinnamon sugar coating enhances classic snickerdoodle warmth. For best results, slightly underbaking ensures a soft, chewy texture that holds its shape.
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How I Finally Nailed Chewy Pumpkin Snickerdoodle Cookies
After several rounds of trial and errorsometimes too cakey, sometimes too crispI learned how to balance spices and moisture just right. This chewy pumpkin snickerdoodle cookies recipe is the result of patient tweaks and tasting sessions, capturing that cozy fall flavor just like I’ve always remembered from family holiday baking.
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!
Conclusion
The chewy pumpkin snickerdoodle cookies come together quickly and yield that perfect balance of soft, tender centers with a little cinnamon-crisp edge. You’ll love how easy they are to bakeno fancy gadgets, just simple ingredients from your kitchen pantry. These cookies feel like fall wrapped up in every bite, making your baking time totally worth it.
For a little spin, try stirring in white chocolate chips or swapping pumpkin for mashed sweet potatoboth bring cozy twists that I’ve picked up from seasoned home bakers. Store leftovers in an airtight container with a slice of bread for clouds-soft treats, or freeze dough balls to bake fresh whenever the craving hits. Soft pumpkin snickerdoodles like these are a fantastic addition to your fall cookie recipes.
Did these cookies remind you of any family favorites? I’d love to see your photos and hear how you made them your own. Share this recipe with friends who adore pumpkin desserts, and enjoy the warm, comforting moments it brings around your kitchen table. You’ll wanna make these again and againjust sayin’!
Yesica Andrews
Chewy Pumpkin Snickerdoodle Cookies: Irresistibly Soft and Easy Recipe
Enjoy these soft pumpkin cookies that are perfect for fall cookie recipes and pumpkin desserts. Chewy and packed with warm pumpkin spice flavors, these snickerdoodle cookies make an irresistible treat all season long.
1/4 cup cinnamon-sugar coating (1/4 cup sugar + 1 teaspoon cinnamon)
Method
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the pumpkin puree, egg, and vanilla extract until well combined.
In a separate bowl, whisk together flour, baking soda, cinnamon, pumpkin spice, cream of tartar, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
In a small bowl, combine brown sugar and cinnamon-sugar coating for rolling.
Scoop tablespoon-sized dough balls and roll each in the cinnamon-sugar mixture.
Place the coated dough balls onto the prepared baking sheets, spacing them 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.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For extra softness, warm cookies slightly before serving. You can substitute pumpkin pie spice for pumpkin spice if unavailable.
