Chewy Pumpkin Snickerdoodle Cookies Recipe for Fall Baking

Crisp autumn winds whisper secrets of delectable pumpkin snickerdoodle cookies that dance between nostalgic comfort and unexpected delight.

Warm spices swirl through soft, pillowy dough promising a sensory adventure.

Cinnamon’s embrace mingles with subtle pumpkin sweetness, creating magic in every bite.

These cookies carry memories of cozy kitchen moments and seasonal celebration.

Delicate crackled surfaces hint at the chewy interior waiting to surprise you.

Magical ingredients transform simple ingredients into a treat that feels like a warm hug.

Bake these and watch magic unfold right before your eyes.

Keeping Pumpkin Snickerdoodles Fresh All Week

• Store cooled cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
• Place cookies in a freezer-safe container or ziplock bag, keeping them flat and adding parchment between layers. Freeze for up to 3 months.
• Remove cookies from freezer and let sit at room temperature for 15-20 minutes before serving. Avoid microwaving to maintain chewy texture.
• Warm slightly in a 300F oven for 2-3 minutes to restore softness and bring back that fresh-baked taste and texture.

Delicious Drinks to Pair With Pumpkin Cookies

• Complement the pumpkin and cinnamon flavors with a steaming mug of homemade apple cider, enhancing the cookies' cozy autumn essence.
• Brew a rich maple latte that mirrors the warm spices and sweet undertones of the snickerdoodle cookies, creating a luxurious flavor harmony.
• Add a scoop of smooth vanilla bean ice cream alongside the cookies, providing a cool, creamy contrast to the chewy, spiced cookie texture.
• Brew a fragrant chai tea with its complex spice profile that beautifully complements the pumpkin and cinnamon notes in the snickerdoodle cookies.

Creative Twists on Classic Snickerdoodle Flavor

• Gluten-Free Pumpkin Snickerdoodles: Replace wheat flour with a gluten-free all-purpose flour blend, ensuring the mix contains xanthan gum for better texture and binding.
• Vegan Pumpkin Snickerdoodle Version: Swap butter with coconut oil, use a flax egg instead of egg yolk, and select dairy-free alternatives for a plant-based cookie experience.
• Low-Sugar Pumpkin Snickerdoodles: Substitute granulated sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining the classic cookie sweetness.
• Keto-Friendly Pumpkin Snickerdoodle Adaptation: Use almond flour instead of regular flour, replace sugar with erythritol, and incorporate cream cheese to boost fat content for a ketogenic-friendly treat.

What Makes Chewy Pumpkin Snickerdoodle Cookies Addictive

• Discover the magic of these pumpkin snickerdoodle cookies that bring warmth to your kitchen.
• Simple ingredients and straightforward steps make this recipe perfect for bakers of all skill levels, from novice to expert.
• Whip up these cookies in under 30 minutes of active prep time, with a short 10-12 minute baking window, ideal for sudden sweet cravings.
• Combines classic snickerdoodle charm with seasonal pumpkin flavor, creating a crowd-pleasing dessert that appeals to both kids and adults.
• Perfectly suited for fall gatherings, Halloween parties, or casual weekend baking, these cookies bring a touch of seasonal comfort to any occasion.

Ingredients to Make Pumpkin Snickerdoodle Cookies

• Butter, Softened: Provides rich flavor and helps create a tender, chewy texture. Choose unsalted butter for better control of salt content.
• Granulated Sugar, Brown Sugar: Create sweetness and contribute to the cookie's soft, chewy consistency. Dark brown sugar offers deeper flavor.
• Pumpkin Puree: Adds moisture, signature pumpkin flavor, and creates a soft cookie texture. Use 100% pure pumpkin puree, not pumpkin pie filling.
• Egg Yolk: Brings richness and helps bind the ingredients together. Fresh, room temperature egg works best.
• Vanilla Extract: Enhances overall flavor complexity. Pure vanilla extract provides more depth than imitation.

• All-Purpose Flour: Forms the base structure of the cookie. Measure carefully for consistent results.
• Baking Powder, Baking Soda: Provides lift and helps cookies rise and spread. Fresh, unexpired leavening agents are crucial.
• Cream of Tartar: Adds tanginess and helps create a soft, chewy texture. A classic snickerdoodle ingredient.
• Salt: Balances sweetness and enhances overall flavor profile.

• Cinnamon, Nutmeg, Ginger: Create warm, autumnal flavor profile. Use freshly ground spices for maximum taste.
• Granulated Sugar (for coating): Adds sweet crunch to the cookie exterior. Helps create a sparkling finish.

How to Bake These Chewy Pumpkin-Spiced Treats

Step 1: Create Cookie Base

• Pumpkin puree
• Egg yolk
• Vanilla extract

Blend everything until silky smooth.

Step 2: Develop Dry Mixture

• All-purpose flour
• Baking powder
• Baking soda
• Cream of tartar
• Ground cinnamon
• Nutmeg
• Ground ginger
• Salt

Gently fold dry ingredients into wet mixture until just combined. Wrap and chill dough in refrigerator for 30 minutes.

Step 3: Ready the Oven

Heat oven to 350°F. Line baking sheet with parchment paper. Create coating by mixing cinnamon and sugar in a small bowl.

Step 4: Form Cookie Rounds

Scoop dough into small balls. Roll each ball generously in cinnamon-sugar mixture until completely covered.

Step 5: Bake to Perfection

Arrange cookie balls on prepared baking sheet, leaving 2 inches between each. Bake 10-12 minutes until edges look set but centers remain soft. Allow cookies to rest on baking sheet briefly before transferring to cooling rack.

Pro Tips for Soft Centers and Cinnamon Sugar Tops

• Chill the Dough Strategically: Refrigerate the cookie dough for at least 30 minutes to prevent spreading and enhance flavor development, ensuring a perfectly chewy texture.
• Perfect Coating Technique: Roll cookie balls generously in cinnamon-sugar mixture, creating a delightful crispy exterior that caramelizes beautifully during baking.
• Avoid Overbaking: Watch cookies closely and remove from oven when edges are set but centers remain soft, guaranteeing that signature chewy consistency every time.
• Customize Spice Blend: Experiment with fresh ground spices like nutmeg and ginger to elevate the pumpkin flavor profile and create a more complex taste experience.
• Storage Secret: Store cooled cookies in an airtight container with a slice of bread to maintain moisture and keep them wonderfully soft for several days.

Chewy Pumpkin Snickerdoodle Cookies Recipe

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• Total Time: 27 minutes
• Yield: 12 1x

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Description

Seasonal pumpkin snickerdoodle cookies blend warm spices with comforting autumn charm. Rich with cinnamon sugar and delicate pumpkin notes, these cookies invite sweet memories and cozy kitchen moments you’ll cherish.

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Ingredients

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Main Ingredients:

• 1.5 cups all-purpose flour
• ½ cup unsalted butter, softened
• ⅓ cup pumpkin puree (not pumpkin pie filling)
• ½ cup granulated sugar
• ¼ cup brown sugar, packed

Spices and Seasonings:

• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon cream of tartar
• ¼ teaspoon salt

Additional Ingredients:

• 1 large egg yolk
• 1 teaspoon vanilla extract
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda

Cinnamon-Sugar Coating:

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

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Instructions

1. Prepare the cookie foundation by blending softened butter with granulated and brown sugars until airy and voluminous. Incorporate pumpkin puree, a single egg yolk, and pure vanilla essence, mixing until uniformly smooth.
2. In a separate vessel, sift together flour, leavening agents, cream of tartar, warm spices, and salt. Gently fold the dry mixture into the wet ingredients, stirring minimally to prevent overworking the dough. Refrigerate the mixture for a minimum of half an hour to enhance flavor development and texture.
3. Warm the oven to 350F (175C) and line a baking sheet with parchment paper. Craft a coating blend by thoroughly combining ground cinnamon with granulated sugar in a shallow dish.
4. Portion the chilled dough into rounded tablespoon-sized spheres. Delicately roll each cookie ball through the aromatic cinnamon-sugar mixture, ensuring complete coverage.
5. Arrange the coated cookie spheres on the prepared baking sheet, maintaining generous spacing between each. Bake for 10-12 minutes, targeting golden edges while preserving tender centers. Allow cookies to rest momentarily on the baking sheet before transferring to a cooling rack for complete temperature reduction.

Notes

• Chill the dough thoroughly to prevent excessive spreading and enhance the cookie’s chewy texture, allowing flavors to meld together beautifully.
• Measure pumpkin puree precisely to maintain moisture balance, using a paper towel to blot excess liquid if the puree seems watery.
• Experiment with alternative flour options like gluten-free blends or almond flour for those with dietary restrictions, keeping the same measurement proportions.
• Store cookies in an airtight container with a slice of bread to maintain softness and prevent them from becoming dry or crumbly.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 150
• Sugar: 12 g
• Sodium: 75 mg
• Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 1.5 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 20 mg