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Best Chewy Pumpkin Snickerdoodle Cookies Recipe

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These chewy pumpkin snickerdoodle cookies are soft in the center, chewy at the edges, and rolled in a classic cinnamon-sugar coating. The pumpkin adds moisture without making them heavy, and the warm spice blend of cinnamon, nutmeg, and ginger makes every bite taste like fall.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (122g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 ½ tablespoons ground cinnamon (for coating)

Instructions

  1. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides halfway through.
  2. Add the wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract until just combined. The mixture might look slightly curdled, but that’s normal.
  3. Whisk the dry ingredients: In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
  6. Preheat and prepare: About 15 minutes before baking, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Make the coating: In a small bowl, whisk together the ¼ cup sugar and 1½ tablespoons cinnamon.
  8. Shape and coat: Use a cookie scoop to portion out rounded tablespoons of dough (about 1.5 tablespoons each). Roll each portion into a ball, then roll generously in the cinnamon-sugar mixture.
  9. Bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set and lightly golden. The centers will look slightly underdone and puffy.
  10. Cool properly: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Do not skip the chill time—it prevents spreading and ensures a chewy texture. Use room temperature ingredients. Measure flour by spooning and leveling. Do not overbake; remove when edges are set but centers still look soft. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. For dairy-free, use vegan butter sticks. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, chewy pumpkin cookies, fall cookies, snickerdoodle recipe, pumpkin dessert, cinnamon sugar cookies

Find it online: https://coracooks.com/best-chewy-pumpkin-snickerdoodle-cookies-recipe/