Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe

If you’re craving a warm, comforting bite that perfectly captures the essence of fall, you’ve got to try these Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe. These cookies masterfully combine the nostalgic cinnamon-sugar coating of a classic snickerdoodle with the rich, moist texture of pumpkin puree, creating a chewy, soft cookie bursting with cozy spices. Every bite feels like a hug from a freshly baked autumn day, making them the ideal treat to share with friends, family, or simply enjoy with a cup of hot cider or coffee. Once you make these, they’re guaranteed to become your seasonal obsession.

Ingredients You’ll Need

Crafting the perfect Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe is wonderfully simple, thanks to straightforward ingredients that each bring something special to the table. From the creamy butter and sweet sugars that provide richness and chewiness to the fragrant spices and pumpkin puree that infuse every bite with autumn magic, these essentials are easy to find yet indispensable.

• 1 cup unsalted butter, softened: This adds a creamy fat base that keeps your cookies tender and flavorful.
• 1 cup granulated sugar: For sweetness and a slight crisp edge after baking.
• 1 cup packed brown sugar: Adds deep molasses notes and moisture to keep cookies chewy.
• 1 cup pumpkin puree (not pumpkin pie filling): The star ingredient that brings moisture, color, and a subtle fall flavor.
• 2 large eggs: Helps bind the dough and adds richness to the cookies.
• 1 teaspoon vanilla extract: Elevates flavor with sweet, aromatic warmth.
• 4 cups all-purpose flour: The structure of the cookie—lots of flour helps maintain chewiness without being cakey.
• 2 teaspoons cream of tartar: A classic snickerdoodle ingredient, it gives a slight tang and chewy texture.
• 1 teaspoon baking soda: Reacts with the cream of tartar to create just enough lift and texture.
• 1 teaspoon ground cinnamon: Infuses the dough with classic snickerdoodle spice.
• 1/2 teaspoon ground nutmeg: Adds an earthy warmth that complements the pumpkin perfectly.
• 1/2 teaspoon salt: Balances sweetness and enhances flavors.
• 1/4 teaspoon ground ginger: A subtle kick that brightens the spice profile.
• 1/4 cup granulated sugar (for rolling): For that signature cinnamon-sugar coating.
• 2 teaspoons ground cinnamon (for rolling): Gives that irresistible, crunchy cinnamon crust on every cookie.

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

Step 1: Creaming the Butters and Sugars

Start by beating together the softened butter, granulated sugar, and brown sugar in a large mixing bowl until the mixture becomes light, fluffy, and beautifully combined. This crucial step builds the foundation for your cookie’s chewiness and sweetness, so don’t rush it—around 2 to 3 minutes with an electric mixer is perfect.

Step 2: Adding Pumpkin, Eggs, and Vanilla

Next, mix in the pumpkin puree, eggs, and vanilla extract slowly into your butter-sugar blend. The pumpkin brings moisture and that unmistakable fall essence, while the eggs add richness. Make sure to scrape down the sides to keep the batter uniform and smooth for perfectly textured cookies.

Step 3: Whisking Dry Ingredients

In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, salt, and ginger. This blend of spices and leavening agents creates the iconic snickerdoodle tang and subtle warmth that pairs so brilliantly with pumpkin.

Step 4: Combining Wet and Dry Mixtures

Gradually add the dry mixture to your wet pumpkin batter, mixing on low speed. Be gentle here—overmixing can lead to a tougher cookie. You want just enough mixing to evenly distribute everything and maintain that chewy texture we’re all after.

Step 5: Chilling the Dough

Cover your bowl with plastic wrap and pop it into the fridge for at least 30 minutes. This chilling step lets the dough firm up, making it easier to handle and helping the flavors meld together beautifully.

Step 6: Preparing the Cinnamon Sugar Coating

While the dough chills, mix the 1/4 cup granulated sugar with 2 teaspoons of ground cinnamon in a small bowl. This simple coating will give your cookies their signature, irresistible crunch and cinnamon flavor burst.

Step 7: Preheating and Preparing Baking Sheets

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Parchment will help your cookies bake evenly and prevent sticking.

Step 8: Rolling the Dough into Balls

Using a cookie scoop or your hands, portion out the dough into balls about 1.5 inches in diameter. This size ensures they bake just right—soft and chewy in the middle with a tender crust.

Step 9: Coating the Dough Balls

Roll each dough ball generously in the cinnamon sugar mixture, making sure they’re fully coated. This step adds that classic snickerdoodle flair and texture that everyone loves.

Step 10: Arranging on Baking Sheets

Place the coated balls onto your prepared baking sheets, spacing them about 2 inches apart. This gives the cookies room to spread without sticking together.

Step 11: Baking to Perfection

Bake in your preheated oven for 10 to 12 minutes. Watch for the edges to set and slight cracks on top—the centers might look a little underbaked, but don’t worry, they firm up as they cool, giving you the perfect chewy interior.

Step 12: Cooling Down

Let the cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to finish setting up and prevents breakage when moving.

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

Garnishes

These cookies are lovely just as they are, but you can also dust them with a light sprinkle of powdered sugar or drizzle with white chocolate for an extra indulgent touch. A tiny pinch of flaky sea salt on top right after baking can elevate the flavors beautifully.

Side Dishes

Serve your Chewy Pumpkin Snickerdoodle Cookies alongside a hot beverage like cinnamon-spiced chai tea, classic coffee, or even a velvety cup of hot chocolate. For a more decadent treat, pair with a scoop of vanilla ice cream—it’s like pumpkin pie in cookie form, but better.

Creative Ways to Present

For parties or special gatherings, arrange these cookies on a rustic wooden board with mini jars of pumpkin butter or caramel sauce for dipping. You can also sandwich them with a cinnamon cream cheese frosting or pumpkin butter for delightful cookie sandwiches that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your cookies in an airtight container at room temperature. They will stay soft and chewy for up to 5 days. Adding a slice of bread to the container helps keep them moist and tender.

Freezing

To enjoy these fall treats later, freeze the baked cookies in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag or container. They will keep their texture and flavor for up to 3 months and are perfect for thawing anytime the pumpkin craving hits.

Reheating

For that fresh-baked warmth, reheat thawed cookies in a 300°F (150°C) oven for about 5 minutes or microwave for 10 to 15 seconds. This will revive their soft, chewy texture and that irresistible cinnamon aroma.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s better to stick with pure pumpkin puree because pie filling often contains extra sugars and spices that could alter the balance of your cookie dough and affect texture.

Why do these cookies stay chewy instead of crispy?

The pumpkin puree adds moisture, while the brown sugar helps retain softness. The combination of cream of tartar and baking soda also creates a tender crumb rather than a crunchy one.

Can I substitute butter with margarine or oil?

Butter is recommended for its flavor and texture, but if necessary, margarine can work. Using oil will make the cookies denser and less chewy, which changes the beloved cookie experience.

How do I prevent the cookies from spreading too much?

Chilling the dough before baking helps the cookies hold their shape. Also, avoid flattening the dough balls before baking so they can puff slightly and maintain that chewy, soft center.

Can I add mix-ins like chocolate chips or nuts?

Absolutely! Chocolate chips or chopped pecans would be wonderful additions to add extra texture and flavor. Just fold them in after combining the dry and wet ingredients, but before chilling.

Final Thoughts

There’s truly nothing like the cozy satisfaction of biting into these Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe. Whether you’re baking for a holiday gathering or simply treating yourself on a crisp autumn afternoon, this recipe delivers that perfect balance of spice, chewiness, and pumpkin goodness every single time. Don’t wait to make a batch — your taste buds will thank you.

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