Chewy Pumpkin Snickerdoodle Cookies: 11 Sensational Bites

Oh, fall! There’s just something magical about this season, hasn’t there? The air gets that crisp bite, the leaves start their colorful show, and my kitchen just naturally fills with the warm, comforting smells of pumpkin and cinnamon. This year, I’ve perfected my ultimate treat: chewy, not cakey, Pumpkin Snickerdoodle Cookies. I remember my Grandma Carla’s kitchen always smelled like this in the fall – full of cinnamon and love. She said baking was her favorite way to show she cared, and these cookies totally remind me of that feeling. They’re like a cozy hug in cookie form! You can read more about my kitchen adventures on my About Me page!

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Why You’ll Love These Pumpkin Snickerdoodle Cookies

Trust me, these cookies are pure fall magic! Here’s why you’ll be making batches all season long:

• Chewy, Not Cakey: We nail that perfect tender, chewy texture that everyone loves.
• Warm Spice Bliss: Packed with cinnamon, ginger, nutmeg, and cloves, they taste like autumn itself!
• Real Pumpkin Flavor: We use actual pumpkin puree for that authentic, cozy taste.
• Easy to Make: Even with browning the butter, these come together super simply.
• Perfect for Sharing: They’re a showstopper on any fall cookie tray or bake sale!
• Cozy Aroma: Your kitchen will smell absolutely divine while they bake!

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Ingredients for Perfect Pumpkin Snickerdoodle Cookies

Alright, let’s talk about what goes into these little bites of autumn heaven! Getting the ingredients just right is key to that chewy texture and delicious pumpkin-spice flavor. You’ll need:

First off, we start with 1 cup (that’s 2 sticks!) of good old unsalted butter, and for this recipe, we’re going to brown it. It makes a world of difference! Then, we need 1 ½ cups of granulated sugar, split between the dough and rolling. Two large eggs are essential for richness, along with a teaspoon of vanilla extract for that classic cookie sweetness. The star, of course, is 1 cup of pumpkin puree – make sure it’s just pure pumpkin, not the pie filling stuff! Blotting this with paper towels helps keep our cookies from spreading too much, which is super important for that chewy-not-cakey goal. If you love pumpkin spice, you should totally check out my Pumpkin Spice Granola too!

For the dry ingredients, grab 2 ½ cups of all-purpose flour. Then, we’ve got our leavening and spices: 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of cinnamon, ½ teaspoon of ginger, ¼ teaspoon each of nutmeg and cloves. And don’t forget the secret weapon for snickerdoodles: 1 teaspoon of cream of tartar! It gives them that unique tang and helps with the texture. Finally, for rolling, we’ll mix the remaining ¼ cup of granulated sugar with 1 tablespoon of cinnamon. It’s perfect for getting that pretty, spiced coating!

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How to Make Chewy Pumpkin Cookies: Step-by-Step

Alright, let’s get these delicious cookies into the oven! Making them is actually pretty straightforward, and I’ll walk you through every step to make sure they turn out perfectly chewy and pumpkin-spicy. It’s like following a little treasure map to cookie bliss! If you love chewy cookies, you should definitely check out my chocolate chip blondies too – they’re a family favorite!

Brown the Butter for Richer Flavor

First things first, we need to brown that butter! Melt your butter in a saucepan over medium heat, and just keep watching it. Swirl it now and then. You’ll see the milk solids at the bottom turn a gorgeous golden brown, and it’ll start smelling wonderfully nutty. That’s your sign! Pour it into a heatproof bowl and let it cool for a few minutes. This step adds a whole new level of depth to the cookies – seriously, don’t skip it!

Combining Wet and Dry Ingredients for Pumpkin Snickerdoodle Cookies

Now, in a nice big bowl, cream together that lovely browned butter with 1 ¼ cups of the granulated sugar until it’s light and fluffy. It should look almost like golden whipped cream! Then, beat in those eggs one at a time, followed by the vanilla and the pumpkin puree. Make sure it’s well combined. In a separate bowl, whisk together your flour, baking soda, salt, all those warm spices (cinnamon, ginger, nutmeg, cloves!), and that essential cream of tartar. Slowly add the dry ingredients to the wet, mixing *just until* it all comes together. Be careful not to overmix here – we don’t want tough cookies! This method is similar to how I make sure my churros have the best texture!

Chilling the Dough: The Secret to No-Chill Pumpkin Cookies

Okay, here’s a little trick: cover that bowl of cookie dough and pop it in the fridge for at least an hour. This step is super important! It helps the dough firm up so the cookies don’t spread out into sad, flat puddles in the oven. Honestly, chilling the dough is our little secret for getting that perfect, chewy cookie shape and texture, even though we’re not doing a traditional “no-chill” dough. It just makes everything easier to handle and bake beautifully.

Baking Your Pumpkin Snickerdoodles: Soft Cookie Bake Time Cues

Time to bake! Preheat your oven to 375°F (190°C) and get your baking sheets ready with parchment paper. Once the dough is firm enough, scoop it into 1-inch balls and roll them generously in that sweet cinnamon sugar. Place them on your prepared sheets, giving them about 2 inches of space. Bake for about 9 to 11 minutes. You want the edges to look set and just lightly golden, but the centers should still look a little soft and almost underdone. That’s the magic ticket to chewiness! Let them cool on the baking sheets for about 5 minutes before moving them to a wire rack. They’ll finish setting up there, and you’ll have perfectly chewy cookies every single time!

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Tips for Success with Pumpkin Snickerdoodle Cookies

Making these Pumpkin Snickerdoodle Cookies is pretty foolproof, but I have a few little secrets to ensure they come out tasting absolutely amazing and have that perfect chewy texture every time. First off, remember that pumpkin puree? It can hold a lot of water, and too much moisture is the enemy of a chewy cookie and can cause extra spread. So, really take a minute to blot that pumpkin puree dry with some paper towels before you add it to the dough. It makes all the difference!

And that cream of tartar? Don’t you dare skip it! It’s not just for flavor; it helps with the texture too, giving us that signature snickerdoodle tang and contributing to that wonderfully soft, chewy bite we’re aiming for. Chilling the dough, as we discussed, is also a lifesaver for preventing them from spreading too thin. Do these little things, and you’ll be rewarded with the coziest, chewiest pumpkin cookies ever.

Make-Ahead and Freezing Tips for Pumpkin Cookie Dough

Life gets busy, right? So, I always love having dough ready to go! You can totally make these Pumpkin Snickerdoodle cookie dough balls ahead of time. Just scoop them into those 1-inch balls, give them a roll in the cinnamon sugar, and then lay them flat on a baking sheet. Freeze them until they’re solid, and then pop them into a freezer bag. When you’re ready for a cookie fix, just bake them straight from frozen! Add maybe an extra minute or two to the bake time. It’s perfect for those last-minute cravings!

Frequently Asked Questions about Pumpkin Snickerdoodle Cookies

Got questions? I’ve got answers! Baking should be fun, not frustrating, so let’s clear up any little worries you might have about these yummy cookies.

How do I ensure my pumpkin cookies are chewy, not cakey?

The biggest secrets are blotting that pumpkin puree super dry and, most importantly, not overbaking! Pull them out when the centers still look a little soft. They’ll finish cooking on the hot baking sheet, giving you that perfect chewy texture.

Can I skip browning the butter for these pumpkin snickerdoodles?

You *could*, but I really, really don’t recommend it! Browning the butter adds this amazing nutty, rich depth of flavor that just elevates the whole cookie. It’s worth the extra few minutes, trust me!

What is the role of cream of tartar in snickerdoodles?

Oh, cream of tartar is crucial! It gives snickerdoodles that classic tangy flavor that makes them so unique. Plus, it helps stabilize the cookie dough, contributing to that wonderfully soft and chewy texture we’re aiming for.

Storing and Reheating Your Pumpkin Snickerdoodles

Now that you’ve baked these beauties, you’ll want to keep them tasting as fresh and chewy as possible! The best way is to store them in an airtight container right on your counter. They’ll stay wonderfully soft and chewy for about 3 to 4 days. If you happen to have any leftover dough balls (which I doubt!), you can absolutely freeze them for later. Seriously, just pop them in the freezer and bake them up whenever a craving strikes! For more clever kitchen tips, check out my hummus recipe!

Estimated Nutritional Information

Just a heads-up, the nutrition info here is an estimate, and it can totally change based on the brands you use and exactly how you measure things. But, for a general idea, each one of these delicious Pumpkin Snickerdoodle Cookies has about 150 calories, 8g of fat (with 5g saturated), around 18g of carbs, 1g of fiber, and 2g of protein. You’re also looking at about 15g of sugar per cookie. It gives you a good idea, but don’t stress too much – they’re totally worth it!

Share Your Fall Baking Creations!

I just love hearing from you all! Did you whip up these amazing Pumpkin Snickerdoodle Cookies? I’d be thrilled if you left a comment below telling me how they turned out or even gave them a star rating! And if you snapped a picture, please share it with me on social media. I can’t wait to see your fall baking masterpieces!

Pumpkin Snickerdoodle Cookies

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Chewy pumpkin cookies rolled in cinnamon sugar. These cookies are soft, spiced, and perfect for fall baking.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 10 min
• Total Time: 1 hour 30 min
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup (2 sticks) unsalted butter, browned
• 1 ½ cups granulated sugar, divided
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (from a can, not pie filling)
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon cream of tartar
• ½ cup cinnamon sugar mixture (for rolling)

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Instructions

1. Brown the butter: Melt butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until the butter solids turn golden brown and it smells nutty. Pour into a heatproof bowl and let cool slightly.
2. In a large bowl, cream together the browned butter and 1 ¼ cups granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and cream of tartar.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Chill the dough: Cover the bowl and refrigerate for at least 1 hour, or until firm enough to scoop. This helps prevent spreading.
7. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
8. Prepare the cinnamon sugar: In a shallow bowl, combine the remaining ¼ cup granulated sugar and 1 tablespoon cinnamon.
9. Scoop the dough: Roll the chilled dough into 1-inch balls.
10. Roll the dough balls in the cinnamon sugar mixture until evenly coated.
11. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
12. Bake for 9-11 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft. Do not overbake for chewy cookies.
13. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• For extra chewy cookies, blot the pumpkin puree with paper towels to remove excess moisture before adding it to the dough.
• You can freeze the cookie dough balls before rolling them in cinnamon sugar. Place them on a baking sheet until frozen, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the bake time.
• Cream of tartar is essential for the classic snickerdoodle flavor and texture.
• These cookies are best stored in an airtight container at room temperature for up to 3 days.

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 15g
• Sodium: 50mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg