Soft & Spiced Pumpkin Snickerdoodle Cookies Recipe

Fall baking reaches new heights with these delectable chewy pumpkin snickerdoodle cookies that blend classic autumn warmth with irresistible sweetness.

Soft, pillowy edges give way to a tender center packed with rich pumpkin flavor.

Cinnamon and sugar coat each cookie, creating a delightful crunch that melts in your mouth.

Spices dance across your palate with every single bite of these comforting treats.

The recipe comes together quickly and requires minimal ingredients you likely already have in your kitchen.

These cookies transform an ordinary afternoon into a cozy celebration of seasonal delights.

Dive into this simple yet extraordinary cookie experience that will have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 47 minutes

Calories: 150 kcal

Servings: 23

What Goes Into Chewy Pumpkin Snickerdoodle Cookies

• Butter: Softens the cookie and provides rich, creamy flavor with a smooth texture.
• Granulated Sugar: Adds sweetness and helps create a crisp exterior.
• Brown Sugar: Delivers deep caramel notes and contributes to the chewy texture.
• Pumpkin Puree: Infuses warm autumn flavor and keeps cookies moist.
• Egg Yolk: Binds ingredients and adds richness to the cookie.
• Vanilla Extract: Enhances overall flavor with sweet, aromatic complexity.

• All-Purpose Flour: Provides structure and forms the base of the cookie.
• Baking Powder: Helps cookies rise and creates a soft, tender crumb.
• Baking Soda: Supports browning and contributes to the cookie's texture.
• Cream of Tartar: Adds tangy flavor and helps stabilize the dough.
• Salt: Balances sweetness and amplifies other flavors.

• Cinnamon: Delivers warm, sweet spice characteristic of snickerdoodle cookies.
• Nutmeg: Adds subtle, earthy warmth to complement the pumpkin.
• Ginger: Provides a gentle, slightly sharp background note.
• Granulated Sugar (for coating): Creates a sparkling, crisp exterior.

Tools You’ll Need For Chewy Pumpkin Snickerdoodle Cookies

• Large Mixing Bowl: Essential for creaming butter and sugars, and mixing wet ingredients smoothly.
• Separate Mixing Bowl: Perfect for combining dry ingredients and preventing lumps.
• Whisk: Helps blend dry ingredients evenly and break up any potential flour clumps.
• Measuring Cups and Spoons: Crucial for precise ingredient measurements.
• Baking Sheet: Provides a flat surface for baking cookies evenly.
• Parchment Paper: Ensures cookies don't stick and makes cleanup a breeze.
• Wire Cooling Rack: Allows cookies to cool completely without getting soggy.
• Spatula or Electric Mixer: Helps cream butter and sugar to a light, fluffy consistency.
• Small Bowl: Handy for mixing cinnamon-sugar coating.

How To Bake Chewy Pumpkin Snickerdoodle Cookies From Scratch

• Butter Bliss

The magic begins with softening butter and creating a pillowy mixture of sugars until they transform into a cloud-like texture. Introduce pumpkin puree, a single egg yolk, and vanilla, blending until silky smooth.

• Flour Power

Gather your dry ingredients and gently combine them with a delicate whisking motion. The secret is to blend just until everything comes together – no overmixing allowed! Tuck the dough into the refrigerator for a cool 30-minute rest.

• Warming Preparations

Heat your oven to a toasty 350F. Prepare a baking sheet with a cozy parchment paper blanket. Mix your cinnamon-sugar coating in a shallow dish, ready for cookie transformation.

• Cookie Crafting

Scoop out dollops of chilled dough and roll them into perfect little balls. Give each one a luxurious roll in the cinnamon-sugar mixture, ensuring a complete sparkly coating.

• Baking Magic

Arrange your sugar-kissed cookie balls on the prepared sheet, giving them room to spread their delicious wings. Bake until the edges look set but the centers remain soft and inviting. Allow cookies to rest briefly on the baking sheet before transferring to a cooling rack for their final moment of relaxation.

Fun Flavor Tips For Chewy Pumpkin Snickerdoodle Cookies

• Cozy Chill Technique: Refrigerate the dough for at least 30 minutes to prevent spreading and enhance the chewy texture, allowing spices to meld beautifully.
• Make-Ahead Magic: Prepare cookie dough balls in advance and freeze for up to 3 months. Bake directly from frozen state, adding 1-2 extra minutes to cooking time for perfect results.
• Dietary Twist Options: For gluten-free versions, substitute all-purpose flour with a cup-for-cup gluten-free blend. Vegans can replace egg yolk with a flax egg or applesauce to maintain moisture and binding.
• Flavor Boost Hacks: Enhance the autumn profile by adding a sprinkle of cardamom or a handful of chopped pecans to the dough. Dark chocolate chips can introduce a decadent twist for chocolate lovers.
• Storage Smart Tips: Store cooled cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to maintain softness and prevent cookies from becoming dry or crisp.

Ways To Share Chewy Pumpkin Snickerdoodle Cookies With Friends

• Cozy Coffee Companion: Pair these warm, spiced cookies with a steaming mug of pumpkin spice latte or rich dark roast coffee for a delightful autumn treat.
• Dessert Plate Elegance: Arrange cookies on a rustic wooden board with a sprinkle of powdered sugar, whole cinnamon sticks, and fresh fall leaves for a stunning presentation.
• Ice Cream Sandwich Twist: Sandwich a scoop of vanilla bean or cinnamon ice cream between two cookies for an indulgent dessert that combines soft, chewy textures with cool, creamy goodness.
• Gifting Delight: Package cookies in clear cellophane bags tied with autumn-colored ribbons, perfect for hostess gifts or sharing with friends during holiday gatherings.

Keeping Chewy Pumpkin Snickerdoodle Cookies Fresh And Soft

• Quick Chilling Strategy: Refrigerate the dough for 30-60 minutes to enhance flavor complexity and prevent excessive spreading during baking, ensuring perfectly shaped cookies every time.
• Cookie Storage Technique: Keep cookies in an airtight container at room temperature for up to 5 days, placing a sheet of parchment paper between layers to maintain softness and prevent sticking.
• Freezer-Friendly Method: Prepare cookie dough balls, roll in cinnamon-sugar coating, then freeze on a baking sheet. Transfer frozen dough balls to a sealed freezer bag for storage up to 3 months, baking directly from frozen state with slight additional cooking time.
• Make-Ahead Magic: Mix cookie dough up to 3 days in advance and store in refrigerator, covered tightly. When ready to bake, let dough sit at room temperature for 15 minutes to soften slightly before scooping and coating with cinnamon-sugar mixture.

Soft Pumpkin Snickerdoodle Cookies Recipe

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4.9 from 8 reviews

• Total Time: 47 minutes
• Yield: 23 1x

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Description

Chewy pumpkin snickerdoodle cookies combine classic fall flavors with a delightful twist. Warm spices and creamy pumpkin create an irresistible treat perfect for autumn gatherings. Bakers will savor each delectable bite.

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Ingredients

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• 1 ½ cups (180 grams) all-purpose flour
• ½ cup (100 grams) granulated sugar
• ½ cup (113 grams) unsalted butter, softened
• ¼ cup (50 grams) brown sugar, packed
• ¼ cup (50 grams) granulated sugar (for coating)
• ⅓ cup (80 milliliters) pumpkin puree (not pumpkin pie filling)
• 1 large egg yolk
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• 1 tsp ground cinnamon (for coating)
• ¼ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp cream of tartar
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt

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Instructions

1. Mixture Preparation: Cream butter with granulated and brown sugars until fluffy. Blend in pumpkin puree, egg yolk, and vanilla extract until smooth and homogeneous.
2. Dry Ingredient Integration: Combine flour, baking powder, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt. Fold dry ingredients into wet mixture until just combined. Chill dough in refrigerator for 30 minutes to enhance flavor profile.
3. Preheating and Coating: Preheat oven to 350F (175C) and line baking sheet with parchment paper. Create cinnamon-sugar coating by mixing cinnamon and sugar in a shallow dish.
4. Shaping and Coating: Scoop dough into round balls, rolling each thoroughly in cinnamon-sugar mixture to ensure complete coverage. Position cookies on prepared baking sheet with ample spacing between each.
5. Baking and Cooling: Bake for 10-12 minutes until edges are set and centers remain slightly soft. Let cookies rest momentarily on baking sheet before transferring to cooling rack to achieve optimal chewy texture.

Notes

• Manage Moisture Levels: Pumpkin puree adds extra moisture, so adjust flour slightly to prevent overly soft cookies. Use a kitchen scale for precise measurements and consistent texture.
• Chill for Flavor Depth: Refrigerating dough for 30-60 minutes allows spices to meld and prevents excessive spreading during baking. Cold dough creates more concentrated, robust flavors.
• Perfect Rolling Technique: Use a light touch when forming dough balls to keep cookies tender. Avoid compressing dough too tightly, which can result in dense, tough cookies.
• Customize Spice Profile: Experiment with spice ratios to match personal preferences. Ground cardamom or allspice can add unexpected warmth to the traditional pumpkin spice blend.

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 23
• Calories: 150
• Sugar: 12 g
• Sodium: 100 mg
• Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 20 mg