Pumpkin Snickerdoodle Cookies: 10 Chewy Bites

Oh, y’all, there’s just something about the crisp air and the turning leaves that makes me want to bake up a storm! And when you combine the warm, comforting spices of pumpkin with the sweet, buttery goodness of a snickerdoodle? Pure magic. That’s exactly what these Pumpkin Snickerdoodle Cookies are all about – a cozy mashup that smells like autumn and tastes like happiness. I remember one year, we had a big neighborhood fall festival, and I wanted something special, something that really screamed ‘I love cozy season!’ That’s when I landed on this recipe, and let me tell you, the way the pumpkin makes them so incredibly chewy, and that cinnamon sugar swirl? It was a huge hit. They’re perfect for bake sales, Halloween parties, or just because you deserve a treat on a chilly afternoon!

Why You’ll Love These Pumpkin Snickerdoodle Cookies

Seriously, these are SO chewy! That’s thanks to the pumpkin, of course, which makes them super moist. If you’re looking for a really good chewy cookie recipe, you’ve found it! You get all those wonderful fall cookies vibes – cinnamon, nutmeg, allspice, and that hint of pumpkin. It’s like a warm hug in cookie form. The cinnamon-sugar coating isn’t just pretty; it gives you that perfect sweet-and-spicy crunch with every bite. It’s classic snickerdoodle, but with a delicious pumpkin twist. Whether it’s a bake sale, a Halloween treat, or part of your Thanksgiving dessert spread, these cookies are always a winner. Everyone loves them! Plus, even though they taste fancy, these are surprisingly simple to whip up. You’ll have them ready to bake in no time.

Gather Your Ingredients for Pumpkin Snickerdoodle Cookies

Okay, to get these amazing Pumpkin Snickerdoodle Cookies going, you’ll want to gather up some everyday goodies from your pantry and fridge. Nothing too fancy, just the good stuff that makes cookies sing! First up, we’ve got our base:

• 1 cup (2 sticks) unsalted butter, make sure it’s softened – this is key for creaming!
• 1 1/2 cups granulated sugar for that classic sweetness.
• 2 large eggs, they help bind everything together.
• 1 teaspoon vanilla extract, because, well, vanilla!
• 1 (15 ounce) can pumpkin puree – just the pure pumpkin, no pie filling stuff!

Then for our dry ingredients, you’ll need:

• 2 1/2 cups all-purpose flour.
• 1 teaspoon baking soda for that perfect lift.
• 1/2 teaspoon salt to balance all that sweetness.
• 2 teaspoons pumpkin pie spice – this is where the cozy fall flavor comes from!

And finally, for that irresistible coating:

• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon

That’s it! Easy peasy, right? Having everything ready to go makes the baking process flow like a dream.

Crafting Perfect Pumpkin Snickerdoodle Cookies: Step-by-Step

Alright, let’s get these fall beauties baked! It’s a pretty straightforward process, and honestly, the hardest part is waiting for them to cool. First things first, grab your mixer and a nice big bowl. You’re going to cream together that softened butter and 1 1/2 cups of granulated sugar. You want to beat it until everything looks light and fluffy – think pale yellow and super airy. This step is super important for getting that nice chewy texture we love.

Next, you’ll add in the eggs, one at a time, making sure each one is mixed in before you add the next. Then, stir in the vanilla extract and that can of pumpkin puree. Give it all a good mix until it’s smooth and smells absolutely divine. This is where our pumpkin spice cookies start really coming to life!

Now, in a separate bowl, whisk together the dry stuff: the flour, baking soda, salt, and all that amazing pumpkin pie spice. Trust me, that spice blend is what makes these taste like pure autumn. Gradually add this dry mixture to your wet ingredients. Mix until it’s *just* combined. Please, please, please don’t overmix here! We want tender cookies, not tough ones. A few little streaks of flour are totally okay.

While your dough is chilling (which I highly recommend for about 30 minutes – it makes them easier to roll and keeps them from spreading too much), go ahead and make your cinnamon-sugar coating. Just grab a small bowl and mix together the 1/4 cup of granulated sugar with the 2 teaspoons of cinnamon. This is the magic dust that gives them that classic snickerdoodle crunch and flavor.

Once the dough has chilled a bit, it’s rolling time! I usually use a rounded tablespoon of dough for each cookie. Roll them into nice little balls, then give each one a generous roll in that yummy cinnamon-sugar mixture. Make sure they’re coated well – that’s what makes these cinnamon sugar cookies absolutely irresistible.

Pop these coated dough balls onto baking sheets lined with parchment paper, making sure to give them about 2 inches of space because they will spread a little. We’re baking these at 375°F (190°C). You’ll want to keep an eye on them – usually, 9 to 11 minutes does the trick. You’re looking for the edges to be set and just starting to turn golden, but the centers should still look a tiny bit soft. Don’t overbake them if you want that perfect chewy center! Let them cool on the baking sheets for a few minutes before gently moving them to a wire rack to cool completely. Then, try to resist eating them all at once!

Tips for Baking the Best Pumpkin Snickerdoodle Cookies

Okay, so you’ve got the directions, but let me share a few little secrets I’ve picked up along the way to make your Pumpkin Snickerdoodle Cookies absolutely perfect every single time. First off, really try not to overmix that dough once you add the flour. Seriously, just mix until it’s *barely* combined. Overmixing is the enemy of tender cookies, and we def don’t want tough cookies here!

Chilling the dough is another game-changer. It doesn’t take long, maybe 30 minutes in the fridge, but it makes the dough so much easier to handle – less sticky hands for you! Plus, chilled dough spreads less in the oven, which helps you get that lovely thick, chewy center instead of thin, crispy cookies. Oh, and about that chewy center: don’t overbake! Pull them out when the edges look set but the middle still looks a tad soft. They’ll firm up more as they cool.

Ingredient Spotlight: The Magic of Pumpkin Puree

Soooo, let’s talk about the star player here: the pumpkin puree! It’s not just for looks, you know. This amazing ingredient is the secret sauce behind why these cookies are so incredibly moist and wonderfully chewy. It really adds this subtle, earthy flavor that just screams fall, and it pairs so perfectly with all those warm spices. Now, a super important tip: make sure you grab 100% pure pumpkin puree, NOT pumpkin pie filling. The pie filling stuff already has sugar and spices in it, and we don’t want that messing with our perfect flavor balance. Pure pumpkin puree is our best friend for that signature texture and taste!

Storing and Reheating Your Pumpkin Snickerdoodle Cookies

Leftover Pumpkin Snickerdoodle Cookies? Lucky you! To keep them perfectly chewy and delicious, store them in an airtight container at room temperature. They’re best enjoyed within about 3 to 4 days. Honestly, they usually don’t last that long in my house! If you do want to warm one up (and oh, it’s SO good!), just pop a cookie in the microwave for about 5-10 seconds. It brings back that fresh-baked warmth and gooeyness – pure bliss!

Frequently Asked Questions about Pumpkin Snickerdoodle Cookies

Enjoying Your Fall Baking Creations

Honestly, these cookies are amazing any time, but serving them warm with a steaming mug of apple cider or a hot cup of coffee? Perfection. They’re also just fantastic as part of a bigger Thanksgiving dessert spread, or really, as a fun little treat for a Halloween party. And don’t even get me started on how popular they are at bake sales! People just go wild for that cozy fall flavor.

Estimated Nutritional Information for Pumpkin Snickerdoodle Cookies

Just so you know, the nutritional info can change depending on the brands you use and exactly how you make them, but here’s a general idea per cookie. We’re looking at roughly 150 calories. You’ll get about 8 grams of fat, with 5 grams of that being saturated. There’s about 18 grams of carbs, and 15 of those are sugars, so they’re definitely a treat! You’ll also find around 2 grams of protein and a tiny bit of fiber.

Print