Chewy Pumpkin Snickerdoodle Cookies

Name: Chewy Pumpkin Snickerdoodle Cookies that Wow Your Taste Buds!
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1 cup sugar; 1/2 cup brown sugar; 1/2 cup butter, softened; 2 large eggs; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 1/4 teaspoon cloves; 1/4 cup sugar (for rolling); 1 tablespoon cinnamon (for rolling)

Posted on November 3, 2025

DESSERT

Difficulty

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Cooking time

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Introduction to Chewy Pumpkin Snickerdoodle Cookies

As the leaves turn and the air gets crisp, there’s nothing quite like the aroma of freshly baked Chewy Pumpkin Snickerdoodle Cookies wafting through the house. These delightful treats are not just a dessert; they’re a warm hug on a plate. Perfect for busy moms and professionals, this recipe is a quick solution for those hectic days when you want to impress your loved ones without spending hours in the kitchen. Trust me, once you take a bite, you’ll understand why these cookies are a fall favorite!

Why You’ll Love This Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are a delightful blend of flavors that scream fall. They’re incredibly easy to whip up, making them perfect for busy days. In just 27 minutes, you can have a batch of warm, chewy cookies that will impress your family and friends. Plus, the combination of pumpkin and spices creates a cozy taste that’s simply irresistible. Trust me, you’ll want to make these again and again!

Ingredients for Chewy Pumpkin Snickerdoodle Cookies

Gathering the right ingredients is the first step to baking success! Here’s what you’ll need for these delightful Chewy Pumpkin Snickerdoodle Cookies:

Pumpkin puree: This is the star of the show! It adds moisture and that lovely pumpkin flavor.
Sugar: Regular granulated sugar sweetens the cookies and helps achieve that chewy texture.
Brown sugar: This adds a hint of caramel flavor and keeps the cookies soft and chewy.
Butter: Softened butter is essential for creaming with the sugars, creating a light and fluffy base.
Eggs: They bind the ingredients together and add richness to the cookies.
All-purpose flour: The backbone of the cookie, providing structure and stability.
Baking soda: This helps the cookies rise and gives them a nice texture.
Baking powder: Works alongside baking soda to ensure the cookies are fluffy and not dense.
Cinnamon: A warm spice that brings out the fall flavors in the cookies.
Nutmeg: Just a pinch adds a lovely depth of flavor, enhancing the pumpkin taste.
Salt: A little salt balances the sweetness and enhances all the flavors.
Cloves: This spice adds a warm, aromatic touch that complements the pumpkin beautifully.
Cinnamon-sugar mixture: A blend of sugar and cinnamon for rolling the cookies, giving them a sweet, spiced crust.

For those looking to experiment, consider using pumpkin pie spice instead of individual spices for a more intense pumpkin flavor. You can find all the exact measurements at the bottom of the article, ready for printing!

How to Make Chewy Pumpkin Snickerdoodle Cookies

Now that you have all your ingredients ready, let’s dive into the fun part—making these Chewy Pumpkin Snickerdoodle Cookies! Follow these simple steps, and you’ll have a batch of delicious cookies in no time.

Step 1: Preheat the Oven

First things first, preheat your oven to 350°F (175°C). Preheating is crucial because it ensures that your cookies bake evenly. If the oven isn’t hot enough, your cookies might spread too much or not rise properly. Trust me, a well-preheated oven is the secret to cookie perfection!

Step 2: Cream the Butter and Sugars

In a large bowl, cream together the softened butter, sugar, and brown sugar until the mixture is light and fluffy. This process is essential because it incorporates air into the batter, giving your cookies that delightful chewy texture. Use a hand mixer or stand mixer for best results, but a good old-fashioned wooden spoon works too!

Step 3: Mix in Pumpkin and Eggs

Next, add the pumpkin puree and eggs to the creamed mixture. Mix until everything is well combined. This step is where the magic happens! The pumpkin adds moisture and flavor, making your cookies irresistibly chewy. Make sure there are no lumps for a smooth batter.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, salt, and cloves. Whisking is important because it evenly distributes the leavening agents and spices. This ensures that every bite of your Chewy Pumpkin Snickerdoodle Cookies is packed with flavor!

Step 5: Combine Wet and Dry Mixtures

Now, gradually add the dry ingredients to the wet mixture. Mix until just combined. Be careful not to overwork the dough; this can lead to tough cookies. A few flour streaks are okay! You want a soft, slightly sticky dough that will bake up beautifully.

Step 6: Prepare Cinnamon-Sugar Mixture

In a small bowl, combine the sugar and cinnamon for rolling. This mixture adds a sweet, spiced crust to your cookies, enhancing their flavor and texture. It’s a simple step that makes a big difference in the final result!

Step 7: Shape and Roll the Dough

Using your hands, roll the dough into balls about the size of a tablespoon. Then, roll each ball in the cinnamon-sugar mixture until fully coated. This step not only adds flavor but also gives your cookies that classic snickerdoodle look. Try to make them uniform in size for even baking!

Step 8: Bake the Cookies

Place the rolled dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden. Keep an eye on them; you want them to be soft in the center. They’ll continue to firm up as they cool!

Step 9: Cool and Enjoy

Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This cooling time is important; it helps the cookies set and makes them easier to handle. After they’ve cooled completely, it’s time to enjoy your delicious Chewy Pumpkin Snickerdoodle Cookies!

Tips for Success

Use room temperature ingredients for better mixing.
Don’t skip the chilling step if your dough feels too sticky.
For uniform cookies, use a cookie scoop.
Keep an eye on baking time; every oven is different!
Let cookies cool completely for the best texture.

Equipment Needed

Mixing bowls: A large bowl for wet ingredients and a medium bowl for dry ingredients.
Hand mixer or stand mixer: For creaming butter and sugars, but a whisk works too!
Baking sheet: Use a standard cookie sheet or a stoneware pan for even baking.
Parchment paper: Optional, but it prevents sticking and makes cleanup a breeze.
Cookie scoop: For uniform cookie sizes, but your hands will do just fine!

Variations of Chewy Pumpkin Snickerdoodle Cookies

Chocolate Chip Addition: Fold in some chocolate chips for a delightful twist. The rich chocolate pairs beautifully with the pumpkin and spices.
Nutty Crunch: Add chopped walnuts or pecans for a crunchy texture. They bring a lovely nutty flavor that complements the cookies.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend. Just make sure it contains xanthan gum for the right texture.
Vegan Version: Replace eggs with flaxseed meal or applesauce and use vegan butter. You’ll still get that chewy goodness!
Spice It Up: Experiment with additional spices like ginger or allspice for a more complex flavor profile. A little extra warmth never hurts!

Serving Suggestions for Chewy Pumpkin Snickerdoodle Cookies

Pair with Coffee: Enjoy these cookies with a warm cup of coffee or chai tea for a cozy afternoon treat.
Ice Cream Sandwiches: Sandwich a scoop of vanilla ice cream between two cookies for a delightful dessert.
Festive Platter: Arrange cookies on a decorative platter with fall-themed decorations for a charming presentation.
Milk Dipping: Serve with a glass of cold milk for a classic combination that kids will love!

FAQs about Chewy Pumpkin Snickerdoodle Cookies

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Just make sure to cook and puree the pumpkin until smooth. Canned pumpkin is convenient, but fresh pumpkin can add a lovely flavor and texture to your Chewy Pumpkin Snickerdoodle Cookies.

How do I store leftover cookies?

To keep your cookies fresh, store them in an airtight container at room temperature. They’ll stay chewy for several days. If you want to keep them longer, consider freezing them!

Can I make the dough ahead of time?

Yes! You can prepare the dough and refrigerate it for up to 3 days. Just roll the dough into balls and coat them in the cinnamon-sugar mixture right before baking for the best results.

What can I substitute for eggs in this recipe?

If you’re looking for an egg substitute, try using 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water). Both options work well in these Chewy Pumpkin Snickerdoodle Cookies!

Can I add chocolate chips to the cookie dough?

Definitely! Adding chocolate chips is a delicious twist. Just fold them in gently after combining the wet and dry ingredients. The chocolate pairs wonderfully with the pumpkin and spices!

Final Thoughts

There’s something truly magical about baking Chewy Pumpkin Snickerdoodle Cookies. The warm spices and pumpkin create a cozy atmosphere that fills your home with love and comfort. Each bite is a delightful reminder of fall, making them perfect for sharing with family and friends. Whether you’re enjoying them with a cup of coffee or serving them at a gathering, these cookies are sure to bring smiles all around. So, roll up your sleeves, embrace the joy of baking, and let these cookies become a cherished tradition in your home. Happy baking!