Chewy Pumpkin Snickerdoodle Cookies – Quick, Easy, Delicious

Chewy Pumpkin Snickerdoodle Cookies are like a warm sweater in dessert form—soft, spiced, and impossible to eat just one. Perfect for busy fall days, these cookies bring together the cozy flavor of pumpkin with the sweet crunch of cinnamon sugar. I’ve made them countless times, and they always disappear faster than I can bake the next tray. Whether you’re baking for picky kids, a potluck, or just to treat yourself after a long workday, Chewy Pumpkin Snickerdoodle Cookies hit the spot every single time. Trust me, they’re about to become your new fall baking tradition.

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What are Chewy Pumpkin Snickerdoodle Cookies?

Chewy Pumpkin Snickerdoodle Cookies are a seasonal twist on the classic cinnamon-sugar–coated treat. Instead of just relying on butter and sugar for that chewy bite, these cookies incorporate pumpkin puree, which adds moisture, a soft texture, and that signature fall flavor. Warm spices like cinnamon, nutmeg, and cloves round out the flavor, making every bite taste like autumn. They’re coated in cinnamon sugar before baking, creating a lightly crisp shell with a soft, chewy center. If regular snickerdoodles are good, these are the cozy, fall-obsessed cousin who shows up in a chunky knit scarf and smells faintly of pumpkin pie.

Reasons to Try Chewy Pumpkin Snickerdoodle Cookies

Why should you make Chewy Pumpkin Snickerdoodle Cookies? First, they’re ridiculously easy—no fancy equipment, no complicated steps, just good old-fashioned mixing and baking. Second, they’re a crowd-pleaser. Even people who claim they’re “not into pumpkin” somehow end up eating three of these without blinking. Third, they’re versatile. Add chocolate drizzle, nuts, or even a maple glaze to make them holiday-ready. And let’s be honest, sometimes you just need a cookie that makes your whole house smell like a bakery in October. If you want a cookie that tastes like fall in every bite, this is it.

Ingredients Needed to Make Chewy Pumpkin Snickerdoodle Cookies

Before we jump into mixing bowls and ovens, let’s talk about the ingredients that make these Chewy Pumpkin Snickerdoodle Cookies so irresistible. The beauty of this recipe is that it uses simple pantry staples you probably already have, but with a few seasonal twists that bring out that cozy fall vibe. Each ingredient plays a role in creating the perfect balance of soft, chewy texture and warm, spiced flavor. If you’ve ever made Pumpkin Pie Cookies, you’ll notice some familiar friends here—pumpkin puree, cinnamon, and brown sugar—but the combination in these snickerdoodles creates a cookie that’s uniquely chewy and perfectly spiced.

Here’s the breakdown of what you’ll need:

• All-purpose flour (2 ¾ cups / 345g): This is the backbone of your cookie dough. Be sure to spoon and level the flour instead of scooping straight from the bag, or you’ll risk packing in too much and ending up with dry cookies.
• Baking soda (1 teaspoon): Helps your cookies rise just the right amount—think soft and puffy, not flat and sad.
• Baking powder (½ teaspoon): Works alongside baking soda to keep the texture light.
• Salt (½ teaspoon): Don’t skip this. It balances the sweetness and makes the pumpkin and spices shine.
• Ground cinnamon (1 teaspoon): The star spice of snickerdoodles, bringing that warm, cozy flavor you know and love.
• Ground nutmeg (½ teaspoon): Adds depth and a slightly nutty, earthy kick.
• Ground cloves (¼ teaspoon): Just a pinch goes a long way—cloves give that bold, unmistakable fall flavor.
• Unsalted butter (¾ cup / 170g), softened: Butter is what makes your cookies rich and chewy. I prefer European-style butter for a creamier texture and fuller flavor.
• Granulated sugar (¾ cup / 150g): Sweetness and structure—it also helps create those pretty golden edges.
• Brown sugar (¾ cup / 165g, packed): Adds chewiness and that caramel-like depth of flavor. Light or dark brown sugar works—dark makes them extra rich.
• Egg (1 large, room temperature): The binder that holds everything together. Room temp eggs blend more smoothly into the dough.
• Vanilla extract (1 teaspoon): Always use the real stuff if you can—it makes a difference in flavor.
• Pumpkin puree (¾ cup / 180g): The heart of this recipe! Make sure you use pure pumpkin puree, not pumpkin pie filling (which already has sugar and spices mixed in). I usually reach for Libby’s.
• Coating sugar (¼ cup / 50g) + ground cinnamon (1 teaspoon): This classic cinnamon-sugar mixture is what gives your Chewy Pumpkin Snickerdoodle Cookies their signature crackly coating and that sweet little crunch with each bite.

Pro tip: If you want to get creative, you can mix in extras like white chocolate chips, pecans, or even drizzle the finished cookies with a maple glaze. Each variation takes these chewy pumpkin cookies in a new, delicious direction.

Instructions to Make Chewy Pumpkin Snickerdoodle Cookies

Baking Chewy Pumpkin Snickerdoodle Cookies is the kind of kitchen project that feels comforting but never overwhelming. Even if you’re not a seasoned baker, this recipe is approachable and comes together in less than an hour. Follow these step-by-step instructions, and you’ll end up with cookies that are soft in the middle, just a little crisp around the edges, and coated in that irresistible cinnamon-sugar shell.

Step 1: Mix the Dry Ingredients

Start with a medium mixing bowl and add your flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Give everything a thorough whisk to combine. This step is important—no one wants to bite into a cookie and get a clump of nutmeg or flour that didn’t get distributed. Think of this as building the flavor foundation for your Chewy Pumpkin Snickerdoodle Cookies.

Step 2: Cream the Butter and Sugars

In a large bowl, beat the softened butter with both granulated sugar and brown sugar until it looks fluffy and pale. This usually takes about 2 minutes with a hand mixer, but you can do it by hand if you’re patient (and need a mini arm workout). Creaming the butter and sugar is what creates that chewy, bakery-style texture in your cookies.

Step 3: Add the Pumpkin, Egg, and Vanilla

Once your butter and sugar mixture is ready, crack in the egg, pour in the vanilla extract, and then add the pumpkin puree. Mix until everything is smooth and fully combined. Don’t be alarmed if the mixture looks a little softer than your usual cookie dough at this stage—that’s the pumpkin doing its magic to make these Chewy Pumpkin Snickerdoodle Cookies so moist.

Step 4: Combine Wet and Dry Ingredients

Slowly add your whisked flour mixture to the wet ingredients. Stir gently with a spatula or set your mixer on low speed. The goal is to mix just until the flour disappears. Overmixing is the enemy here—it can make your cookies tough instead of chewy. Remember, we’re aiming for soft and chewy, not dry and cakey.

Step 5: Chill the Dough (Optional but Helpful)

If you’ve got 30 minutes to spare, cover your dough and pop it into the refrigerator. Chilling helps the Chewy Pumpkin Snickerdoodle Cookies hold their shape better in the oven, and it also makes the dough easier to roll. But if you’re short on time (or patience), you can skip this step and still end up with tasty cookies.

Step 6: Roll in Cinnamon-Sugar

In a small bowl, stir together the granulated sugar and ground cinnamon for your coating. Scoop tablespoon-sized portions of dough, roll them into little balls, and coat each one generously in the cinnamon-sugar mix. This is the step where kids love to jump in and help—it’s basically edible arts and crafts. The sugar coating is what gives these Chewy Pumpkin Snickerdoodle Cookies that signature crackly, golden finish.

Step 7: Bake to Perfection

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat, then place your cookie dough balls about 2 inches apart. Bake for 10–12 minutes. They’ll look a little soft when you pull them out—that’s exactly what you want. The residual heat from the baking sheet continues to cook them as they cool, giving you that perfect chewy texture.

Step 8: Cool and Enjoy

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This is the hardest part—waiting! Once cooled, your Chewy Pumpkin Snickerdoodle Cookies are ready to devour. Pair them with a hot cup of tea or check out my Pumpkin Chocolate Chip Bread recipe if you’re in the mood for even more pumpkin goodness.

What to Serve with Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies pair beautifully with a hot drink. Think spiced chai, a latte, or even a tall glass of cold milk for the kids. They also work as a sweet finish to a fall dinner—set them out with coffee and you’ll have guests sneaking extras into napkins. If you’re planning a fall dessert spread, pair them with something like Pumpkin Pie Cookies or Pumpkin S’mores Cookies for variety. Honestly, they don’t need much—they shine all on their own.

Key Tips for Making Chewy Pumpkin Snickerdoodle Cookies

1. Use real pumpkin puree. Skip pumpkin pie filling—it’s already spiced and too sweet.
2. Don’t overbake. These cookies set up as they cool; pull them out when they still look a little soft.
3. Room temperature butter is key. Cold butter won’t cream properly with sugar.
4. Chill if you can. The dough is sticky; chilling makes it easier to roll.
5. Play with spices. Love cinnamon? Add more. Craving bold flavor? Toss in ginger for an extra kick.

Storage and Reheating Tips for Chewy Pumpkin Snickerdoodle Cookies

These cookies store well in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a freezer-safe bag for up to 2 months. To reheat, pop them in the microwave for 8–10 seconds to bring back that soft, just-baked texture. If you prefer to freeze the dough, roll into balls, coat with cinnamon sugar, and freeze on a tray before bagging. That way, you can bake fresh Chewy Pumpkin Snickerdoodle Cookies anytime the craving hits.

FAQs

Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend for similar results.

Do I need to chill the dough?
Not required, but recommended for thicker cookies.

Can I use fresh pumpkin instead of canned?
Sure, just roast and puree, then strain excess liquid first.

How do I keep them chewy?
Don’t overbake, and store in an airtight container.

Can I double the recipe?
Absolutely. These freeze beautifully, so make extra.

Final Thoughts

Chewy Pumpkin Snickerdoodle Cookies aren’t just cookies—they’re a little taste of fall comfort in every bite. They’re simple enough for weeknight baking yet impressive enough for holiday tables. Whether you keep them classic or dress them up with glaze, nuts, or chocolate, these cookies will quickly become your go-to fall treat. So go ahead, whip up a batch—you deserve a chewy, spiced, pumpkin-packed pick-me-up.

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