Name: Irresistibly Chewy Pumpkin Snickerdoodles for Fall Bliss
Prep time: 20 min
Cook time: 10 min
Total time: 150 min
Ingredients: 1/2 cup butter (melted); 3/4 cup sugar; 1/4 cup brown sugar; 1 tsp vanilla extract; 1/4 cup pumpkin puree (pure); 1 tsp cinnamon; 1-2 tsp pumpkin pie spice (to taste); 2 tsp cornstarch; 1 tsp baking soda; 2 cups all-purpose flour; 1/2 cup sugar; 3 tsp cinnamon

As the crisp fall air sweeps in, there’s nothing quite like the warm aroma of freshly baked Soft & Chewy Pumpkin Snickerdoodles wafting through the kitchen. If you’re like me, the blending of pumpkin spice with a hint of cinnamon instantly transports you to cozy afternoons and festive gatherings. This easy recipe not only delivers that nostalgic pumpkin flavor—perfect for the season—but also guarantees soft, chewy cookies that satisfy those sweet cravings without spending hours in the kitchen. And let’s be real, who can resist the slightly crunchy exterior paired with a plush center? If you’re ready to add a delightful twist to your baking repertoire, stick around to discover how to whip up these fall favorites. What’s your go-to trick for making cookies extra special?

Why You’ll Crave These Snickerdoodles?

Irresistible flavors blend together in these Soft & Chewy Pumpkin Snickerdoodles, offering the ultimate fall treat that’s as comforting as a favorite sweater. Effortless to whip up, you’ll enjoy the simplicity of a quick recipe without sacrificing taste. Perfectly chewy centers with crisp edges create a delightful texture that will have everyone reaching for seconds. Versatile enough for any gathering, these cookies shine with cozy spices, making them a definite crowd-pleaser. Not to mention, the tantalizing aroma that fills your home as they bake is reason enough to dive into this recipe. For more baking inspiration, check out baking tips and ways to store your cookies perfectly!

Chewy Pumpkin Snickerdoodle Ingredients

• Creating these delightful cookies starts with a few simple ingredients that capture the essence of fall.

For the Cookie Dough

Butter – 1/2 cup (1 stick), melted – This brings richness and moisture to the chewy pumpkin snickerdoodles.
Sugar – 3/4 cup – Adds sweetness to balance the spices.
Brown Sugar – 1/4 cup – Introduces moisture and a wonderful caramel-like flavor.
Vanilla Extract – 1 tsp – Elevates the overall flavor profile of the cookies.
Pumpkin Puree – 1/4 cup – The star ingredient provides that signature pumpkin flavor; be sure to use pure pumpkin puree, not pumpkin pie filling.
Cinnamon – 1 tsp – Offers a warm spice that complements the pumpkin beautifully.
Pumpkin Pie Spice – 1-2 tsp – Adjust based on your desired spice level for a flavor boost.
Cornstarch – 2 tsp – Helps achieve that delectable chewy texture in your cookies.
Baking Soda – 1 tsp – Acts as a leavening agent to create a light and fluffy cookie.
All-Purpose Flour – 2 cups – Provides the essential structure to your chewy pumpkin snickerdoodles.

For Rolling

Sugar – 1/2 cup – Adds a sweet coating to your cookies, enhancing their appeal.
Cinnamon – 3 tsp – For a flavorful rolling mixture that adds a touch of warmth to the exterior of each cookie.

These ingredients combine to create the perfect chewy pumpkin snickerdoodles, capturing the cozy essence of fall in every bite!

Step‑by‑Step Instructions for Soft & Chewy Pumpkin Snickerdoodles

Step 1: Cream the Butters and Sugars
In a stand mixer, combine 1/2 cup melted butter with 3/4 cup sugar and 1/4 cup brown sugar. Beat on medium speed for about 30 seconds until the mixture is smooth and well combined. You’ll know it’s ready when it looks creamy and slightly fluffy, almost like a custard, creating the perfect base for your chewy pumpkin snickerdoodles.

Step 2: Add the Flavor Boosters
Next, pour in 1 teaspoon of vanilla extract and 1/4 cup of pumpkin puree. Mix on low speed until everything is thoroughly combined and the vibrant pumpkin color is evenly distributed. This step infuses your cookies with delicious flavor, making the batter rich and aromatic, enticing you with the promise of warm, freshly baked treats.

Step 3: Combine Dry Ingredients
Gradually sprinkle in 2 cups of all-purpose flour, 2 teaspoons of cornstarch, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1 to 2 teaspoons of pumpkin pie spice. Mix on low speed until the dry ingredients are just incorporated, forming a soft dough. You’ll want to see the mixture cling together, showcasing the lovely pumpkin hue, a sure sign your chewy pumpkin snickerdoodles are coming together!

Step 4: Chill the Dough
Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 2 hours. This mandatory chilling step is crucial for achieving chewy, perfectly shaped cookies. You’ll know it’s ready when the dough is firmer to the touch, making it easier to form into balls that won’t spread too much while baking.

Step 5: Preheat the Oven
Preheat your oven to 350°F (175°C) while the dough chills. This step ensures that your chewy pumpkin snickerdoodles will bake evenly and reach that ideal golden color upon arrival. As the oven warms, the scents of pumpkin and spices should start to tantalize your senses, heightening your anticipation for what’s to come.

Step 6: Prepare the Cinnamon Sugar Mixture
In a small bowl, mix together 1/2 cup of sugar and 3 teaspoons of cinnamon for the rolling mixture. This will create a sweet, aromatic coating for your cookies that enhances both their appearance and flavor. You’ll want it to look well combined, with the warm brown cinnamon evenly distributed throughout the sugar.

Step 7: Form and Roll the Dough
Use a tablespoon or a 2 oz cookie scoop to form rounded balls of dough. Roll each ball in the cinnamon-sugar mixture until fully coated and then place them on a parchment-lined baking sheet, leaving space between each one. The dough should feel slightly sticky, and the sugar coating will add visual appeal as they bake to perfecion.

Step 8: Bake the Cookies
Bake your cookies in the preheated oven for 8 to 10 minutes, turning the baking sheet halfway through for even cooking. The edges should be lightly golden, while the centers remain soft and puffy, indicating that you’ve achieved the perfect texture for your chewy pumpkin snickerdoodles.

Step 9: Cool and Dust
Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once fully cool, sprinkle any remaining cinnamon-sugar mixture for an extra touch of sweetness. You’ll see their inviting golden edges and soft, chewy centers, ready to delight everyone!

Chewy Pumpkin Snickerdoodles: Variations & Substitutions

Feel free to get creative and customize your Chewy Pumpkin Snickerdoodles with these delightful suggestions!

Nutty Twist: Add chopped pecans for a crunchy texture that complements the chewy cookie perfectly. The combination of flavors will take these cookies to a new level of deliciousness.
Choco-Lover’s Delight: Incorporate white chocolate chips to add creaminess and sweetness. They melt beautifully, creating pockets of sweetness inside each cookie that are sure to delight.
Applesauce Substitute: Swap pumpkin puree for applesauce for a lighter flavor. This twist offers a fruity alternative while keeping the cookies moist and delicious, adding a fresh twist to a classic recipe.
Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour. This will allow those with gluten sensitivities to indulge without sacrificing any flavor or texture.
Extra Spice: Enhance the pumpkin spice mixture by adding a pinch of nutmeg or ginger. This will amplify that warm autumn flavor and make your baking truly aromatic.
Heat Things Up: For those who enjoy a kick, add a dash of cayenne pepper or chili powder to the cookie dough. This unexpected twist will create a fun contrast to the sweetness!
Dairy-Free Delight: Replace butter with coconut oil or your favorite dairy-free butter substitute to make these cookies totally dairy-free. You won’t lose any of the soft, chewy goodness, making this an excellent option for those with dietary restrictions.
Caramel Surprise: Roll the dough in a mix of cinnamon and sugar, but surprise your taste buds by placing a tiny piece of caramel inside each dough ball before baking. They’ll melt beautifully, adding sweetness in each bite!

Explore the flavors and textures of these variations to elevate your baking game even further. And if you need more tips, don’t forget to check out baking tips for inspiration on perfecting your cookie creations!

Expert Tips for Chewy Pumpkin Snickerdoodles

Chill The Dough: Mandatory chilling for at least 2 hours ensures your chewy pumpkin snickerdoodles maintain their shape and texture when baked.
Uniform Size: Use a 2 oz cookie scoop for consistent dough balls. This helps your cookies bake evenly and come out perfectly chewy every time.
Pumpkin Puree Preference: Always use pure pumpkin puree instead of pumpkin pie filling. The latter contains added sugars and spices that may alter the flavor and texture of your cookies.
Adjust Spice Levels: If you’re a pumpkin spice lover, feel free to increase the pumpkin pie spice, creating a stronger aromatic flavor that really showcases the essence of fall!
Watch Baking Time: Bake just until the edges are lightly golden. Over-baking can lead to cookies that are too crisp rather than maintaining that sought-after chewy center.

How to Store and Freeze Chewy Pumpkin Snickerdoodles

Room Temperature: Store these chewy pumpkin snickerdoodles in an airtight container at room temperature for up to 1 week. This keeps them fresh and delicious, perfect for snacking!

Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.

Reheating: When ready to enjoy, thaw the cookies in the fridge overnight or at room temperature for a few hours. Reheat for 5-10 seconds in the microwave for that fresh-out-of-the-oven taste!

Make Ahead Options

These Soft & Chewy Pumpkin Snickerdoodles are perfect for busy home cooks looking to save time during the hustle and bustle of fall! You can prepare the cookie dough up to 24 hours in advance by covering it tightly in the refrigerator, ensuring the flavors meld beautifully and the dough stays fresh. Simply scoop out the dough and roll them in the cinnamon-sugar mixture right before baking for that fresh-from-the-oven experience. If you want to make them even earlier, you can freeze the rolled dough balls for up to 3 months; just bake directly from the freezer, adding a few minutes to the cook time. Enjoy effortless baking and scrumptious results with these coveted chewy pumpkin snickerdoodles!

What to Serve with Soft & Chewy Pumpkin Snickerdoodles?

As the fragrance of pumpkin spice envelops your kitchen, pairing these delightful cookies with the right accompaniments can elevate your dessert experience to a whole new level.

Creamy Hot Cocoa: A rich, velvety hot cocoa creates a cozy balance with the sweet, spiced notes of the cookies, perfect for chilly evenings. Imagine cozying up with a steaming mug, each sip complementing the chewy texture.
Spiced Apple Cider: Warm spiced apple cider brings fruity sweetness and hints of cinnamon, echoing the flavors of your snickerdoodles while adding a zesty twist. This pairing infuses your treats with a fall atmosphere, making it a memorable moment.
Vanilla Ice Cream: A scoop of vanilla ice cream alongside your warm cookies makes for an indulgent treat. The creaminess of the ice cream contrasts beautifully with the chewy cookie texture, creating a delightful harmony.
Pecan Pie Bars: These treats bring nutty flavors and a rich, buttery sweetness that beautifully complements the pumpkin spices. Slicing through the bars will reveal a gooey caramel layer that perfectly matches your cookies.
Maple-Glazed Doughnuts: Their soft, sweet glaze ties the flavors together, creating a scrumptious experience with each bite. Pairing these with your pumpkin snickerdoodles makes for a festive dessert platter that impresses.
Chai Tea: The warm spices in chai elevate the comfort of your dessert table, mirroring the pumpkin’s enchanting flavor. Sip on a brewed cup while indulging in a cookie; it feels like a warm hug from the inside.
Chocolate Almond Milk: Serve this creamy beverage for a unique play on tradition—a delightful alternative to dairy that enhances the dessert experience with nutty undertones. Paired with the snickerdoodles, you will savor a rejuvenating sip.
Honey Drizzled Greek Yogurt: This adds a refreshing balance of smooth, creamy textures and delightful sweetness, contrasting with your cookies while offering a healthier touch. The yogurt serves as a wonderful palate cleanser amid the indulgence.
Autumn Fruit Salad: Bursting with diced apples, pears, and pomegranate seeds, this refreshing side introduces bright, fruity flavors that contrast the richness of the cookies—perfect for balancing sweetness.

Each of these pairings will bring out the delicious pumpkin flavor in your Soft & Chewy Pumpkin Snickerdoodles!

Soft & Chewy Pumpkin Snickerdoodles Recipe FAQs

What’s the best way to select pumpkin puree?
Absolutely! When choosing pumpkin puree, look for a can that simply lists “100% pumpkin” on the label—avoid any that say “pumpkin pie filling” as they contain added sugars and spices that could alter your cookie’s flavor. If you’re feeling adventurous, fresh pumpkin can be used, but make sure to properly cook and pureé it for the right consistency.

How should I store leftover cookies?
Very importantly, store your chewy pumpkin snickerdoodles in an airtight container at room temperature for up to 1 week. This keeps them moist and chewy! If you’d like to keep them longer, consider freezing them for up to 3 months, which is a fantastic way to ensure you have these delicious treats ready for future cravings.

Can I freeze the cookie dough?
Yes! I often recommend freezing the cookie dough for longer enjoyment. Simply scoop the formed balls of dough onto a parchment-lined baking sheet and freeze them until solid. After that, transfer the frozen dough balls into a freezer-safe bag. They can be stored for up to 3 months. When you’re ready to bake, no need to thaw, just add an extra minute or two to the baking time!

What should I do if my cookies spread too much while baking?
Don’t worry, it’s a common issue! If your cookies spread too much, it’s often an issue with the dough being too warm before baking or not enough flour. Ensure that you chill the dough the mandatory 2 hours! If you encounter spread issues again, you can always add a tablespoon of extra flour to achieve a firmer dough consistency.

Are these cookies suitable for people with food allergies?
Good question! This recipe contains common allergens like gluten (from all-purpose flour) and dairy (from butter). For a dairy-free option, you can substitute with coconut oil or dairy-free butter. If you need a gluten-free version, using a 1:1 gluten-free flour blend should work wonderfully, though I’d recommend checking the consistency to maintain that chewy texture.

How can I ensure my cookies turn out perfectly chewy?
To achieve that irresistibly chewy texture, focus on a couple of key steps: make sure to chill your dough for at least 2 hours, and keep an eye on your baking time. Stir the dry ingredients until just combined, avoiding overmixing. Finally, pull them out of the oven when the edges are lightly golden but the centers are still puffy. This will ensure you get those lovely, chewy pumpkin snickerdoodles every time!