Chewy Pumpkin Snickerdoodle Cookies: 1 Amazing Fall Treat

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Chewy pumpkin snickerdoodle cookies have officially stolen my heart this fall. I remember the first time I tried a homemade version during a chilly October weekend years ago; the aroma alone was enough to make me swoon. It was this perfect blend of warm pumpkin and cozy cinnamon-sugar, and the texture was just divine – soft, slightly gooey, and utterly irresistible. I’ve tweaked and tested countless times to bring you what I think are the best chewy pumpkin snickerdoodles. They’re surprisingly simple to whip up, making them the ideal treat for any autumn afternoon or a festive bake sale. Get ready to fill your kitchen with the comforting scent of fall – let’s bake!

Why You’ll Love These Chewy Pumpkin Snickerdoodle Cookies

These aren’t just any cookies; they’re a little bite of autumn perfection! Here’s why you’ll be making batch after batch:

Perfect Texture: Soft and Chewy – Thanks to browned butter and slightly underbaking, you get that irresistible gooey center and tender edge.
Bursting with Fall Flavors – The warm embrace of pumpkin spice and cinnamon sugar makes these soft pumpkin snickerdoodles taste like pure comfort.
Easy to Make at Home – Even if you’re new to baking, this straightforward pumpkin snickerdoodle cookie recipe is foolproof.
Crowd-Pleasing Appeal – They disappear fast at parties, bake sales, or just family gatherings. Everyone adores these homemade pumpkin snickerdoodles.
Versatile Treat – Dunk them in milk, pair them with coffee, or enjoy them plain – they’re delicious any way you serve them.
Comfort in Every Bite – The combination of pumpkin and cinnamon spice is pure cozy bliss.
Visually Appealing – Their rustic look and dusting of cinnamon sugar are simply inviting.

Ingredients for Chewy Pumpkin Snickerdoodle Cookies

Gathering your ingredients is the first step to baking these delightful pumpkin snickerdoodle cookies. This recipe uses a few special touches, like browned butter and dried pumpkin, to ensure an extra-chewy and flavorful cookie. You’ll find that most of these items are pantry staples, making this a super accessible fall treat!

For the Cookie Batter

1 cup unsalted butter – browned for a nutty depth of flavor
1 cup pumpkin puree – make sure it’s well-drained to avoid soggy cookies
1 cup granulated sugar – for sweetness
1/2 cup dark brown sugar – adds moisture and a caramel note
2 cups all-purpose flour – the base for our cookie structure
2 teaspoons pumpkin spice – the heart of our fall flavor
1 teaspoon cream of tartar – essential for that signature snickerdoodle tang and chewiness
1 teaspoon baking soda – our leavening agent
1/2 teaspoon salt – balances the sweetness

For the Cinnamon-Sugar Coating

1/4 cup granulated sugar – for the sweet coating
1 tablespoon ground cinnamon – pairs perfectly with the pumpkin and sugar

How to Make Chewy Pumpkin Snickerdoodle Cookies

Let’s get our hands messy and create some truly amazing chewy pumpkin snickerdoodles! This recipe is designed to be straightforward, ensuring even beginner bakers can achieve fantastic results. The key is paying attention to a few details, like browning the butter and properly drying the pumpkin, which truly elevate these cookies from good to unforgettable. Get ready for your kitchen to smell like the best fall day ever!

Step 1: Melt 1 cup unsalted butter in a heavy stainless steel pan over medium heat. Swirl the pan occasionally until the butter turns a lovely golden brown and smells nutty. This step adds a wonderful depth of flavor. Remove from heat and let it cool slightly for about 10 minutes.
Step 2: While the butter cools, spread 1 cup pumpkin puree onto a plate lined with paper towels. Gently press down with more paper towels to absorb as much excess moisture as possible. This step is crucial for preventing soggy cookies and ensuring they bake up perfectly chewy.
Step 3: In a large bowl, whisk together the slightly cooled browned butter with 1 cup granulated sugar and 1/2 cup dark brown sugar until well combined and smooth. Then, mix in 2 large egg yolks (save the whites for another use!) and 1 teaspoon vanilla extract. Stir in the prepared, dried pumpkin puree until everything is just incorporated.
Step 4: In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons pumpkin spice, 1 teaspoon cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gently fold these dry ingredients into the wet ingredients until just combined. Be careful not to overmix; a few streaks of flour are okay.
Step 5: Cover the bowl with plastic wrap and chill the pumpkin snickerdoodle cookie dough in the refrigerator for at least 30 minutes, or up to 2 days. Chilling is essential for developing that signature chewy texture and preventing the cookies from spreading too much.
Step 6: While the dough chills, prepare the cinnamon-sugar coating. In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. Stir until thoroughly mixed.
Step 7: Once the dough is chilled, scoop out portions using a 3-tablespoon cookie scoop or roll them by hand into 1.5-inch balls. Roll each dough ball generously in the cinnamon-sugar mixture until evenly coated.
Step 8: Place the coated dough balls about 2-3 inches apart on baking sheets lined with parchment paper. This spacing allows them room to spread slightly. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes. You’re looking for the edges to be golden brown and the centers to still look slightly puffy and soft. For the ultimate chewy texture, it’s best to slightly underbake them.
Step 9: Let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely. This allows them to set up properly and achieve that perfect chewy consistency.

Pro Tips for the Best Chewy Pumpkin Snickerdoodles

Achieving that perfect texture and flavor in your pumpkin snickerdoodle cookie recipe is all about a few key details. Follow these tips, and you’ll be baking the most delicious fall treats!

Always use pumpkin puree, not pumpkin pie filling. The pie filling has added sugar and spices that will throw off your flavor balance.
Don’t skip browning the butter! It adds a wonderful nutty depth that plain melted butter just can’t match.
Letting the dough chill is non-negotiable for achieving that signature chewy texture and preventing excessive spreading.

What’s the secret to perfect chewy pumpkin snickerdoodles?

The magic lies in browned butter for flavor and slightly underbaking the cookies. This ensures they remain soft and gooey in the center, creating the ultimate chewy texture everyone loves.

Can I make pumpkin snickerdoodle cookie dough ahead of time?

Absolutely! You can refrigerate the pumpkin snickerdoodle cookie dough for up to 3 days. Just make sure to bring it to room temperature for about 30 minutes before scooping and baking for best results. For more baking tips, check out our recipes section.

How do I avoid common mistakes with pumpkin snickerdoodles?

Avoid overmixing the dough, as this can lead to tough cookies. Also, be sure to drain your pumpkin puree well to prevent a greasy, spread-out cookie. Lastly, don’t overbake; slightly underbaked centers are key to chewiness. Learn more about the science behind baking here.

Serving Suggestions for Chewy Pumpkin Snickerdoodles

These delightful chewy pumpkin snickerdoodles are wonderful on their own, but they also pair beautifully with a few classic fall accompaniments. Imagine serving these warm, gooey cookies alongside a scoop of cold vanilla bean ice cream for a perfect hot-and-cold contrast. They also make an excellent treat with a warm mug of apple cider or a creamy latte, letting the spices in the cookie complement the beverage. For a truly decadent experience, try them as part of a dessert platter at your next fall gathering, alongside other seasonal baked goods. You can find more about our baking philosophy here.

Nutrition Facts for Chewy Pumpkin Snickerdoodles

Here’s a breakdown of the estimated nutritional information for these delicious chewy pumpkin cookies with cinnamon sugar, per cookie:

Calories: 120 kcal
Fat: 6 g
Saturated Fat: 4 g
Protein: 1 g
Carbohydrates: 15 g
Fiber: 1 g
Sugar: 8 g
Sodium: 50 mg

Nutritional values are estimates and may vary based on specific ingredients used and portion size. For more information on nutrition, please visit Nutritionix.

How to Store and Reheat Chewy Pumpkin Snickerdoodles

Keeping your delicious homemade pumpkin snickerdoodles fresh is easy! Once your chewy fall snickerdoodles have cooled completely on a wire rack, airtight storage is key. For enjoying them within a few days, place them in an airtight container at room temperature for up to 3-4 days. If you want to enjoy these delightful pumpkin spice snickerdoodle cookies for longer, freezing is your best bet. Wrap individual cookies tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. To reheat, simply let frozen cookies thaw overnight in the refrigerator, or warm them gently in a 300°F (150°C) oven for a few minutes until just warmed through and still wonderfully chewy. Learn more about our privacy policy regarding food storage tips.

Variations of Chewy Pumpkin Snickerdoodle Cookies You Can Try

Once you’ve mastered the classic pumpkin snickerdoodle cookie recipe, why not get creative? These cookies are a fantastic base for all sorts of delicious twists. Whether you have dietary needs or just want to experiment with new flavors, there’s a variation here for you. Let’s explore some fun ways to make these soft pumpkin snickerdoodles your own!

Dietary Adaptations

Making these easy pumpkin snickerdoodle cookies accessible for everyone is simple. For a gluten-free version, swap the all-purpose flour with a good quality 1-to-1 gluten-free baking blend. Ensure your blend contains xanthan gum. To make them dairy-free, substitute the unsalted butter with your favorite plant-based butter alternative. The texture will remain delightfully chewy!

Flavor Enhancements

Want to take your homemade pumpkin snickerdoodles to the next level? Try folding in about 1/2 cup of chopped pecans or walnuts for a satisfying crunch. For a chocolate lover’s dream, add 1/2 cup of semi-sweet or dark chocolate chips to the dough. You can also amp up the spice by adding a pinch of ground ginger or cardamom to the dry ingredients alongside the pumpkin spice for a more complex flavor profile. Discover more about our team and their baking inspirations.

Glazed Pumpkin Snickerdoodles

For an extra touch of decadence, whip up a simple glaze. Whisk together 1 cup powdered sugar with 2 tablespoons milk (or a dairy-free alternative) and 1/2 teaspoon vanilla extract until smooth. Drizzle this over your completely cooled chewy pumpkin cookies with cinnamon sugar. This adds a sweet, tangy finish that perfectly complements the spiced cookie.

Frequently Asked Questions About Chewy Pumpkin Snickerdoodles

What makes snickerdoodles chewy?

The signature chewiness in snickerdoodles, especially these chewy pumpkin snickerdoodles, comes from a few key factors. Using butter, rather than shortening, contributes to a softer texture. The combination of granulated and brown sugars also plays a role, with brown sugar adding moisture. Most importantly, chilling the dough before baking and slightly underbaking the cookies are crucial for achieving that delightful gooey center and tender bite. For more baking tips, you can visit our homepage.

Can I use canned pumpkin pie filling instead of puree?

I strongly advise against using canned pumpkin pie filling for this pumpkin snickerdoodle cookie recipe. Pie filling already contains added sugars, spices, and sometimes thickeners, which will significantly alter the flavor balance and texture of your cookies. Always opt for plain canned pumpkin puree for the best results and to control the spice and sweetness yourself.

Why did my pumpkin snickerdoodles spread too much?

Several things can cause your soft pumpkin snickerdoodles to spread excessively. Ensure your butter wasn’t too warm when mixing, and that you properly chilled the dough as instructed – this is vital for preventing spread. Using too much sugar or not measuring your flour accurately can also contribute. Baking them slightly underdone also helps them set up as they cool, maintaining a thicker, chewier cookie. If you have any questions, feel free to contact us.