Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe

If you are searching for a cozy, flavorful treat that captures the essence of autumn, look no further than the Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe. These cookies perfectly blend the soft, moist chewiness of pumpkin-infused dough with the delightful cinnamon sugar coating that snickerdoodles are famous for. Every bite offers warm spices and a tender crumb that feels like a hug in cookie form, making them ideal for sharing with loved ones or savoring alongside your favorite hot drink on chilly fall afternoons.

Ingredients You’ll Need

This recipe relies on simple, pantry-friendly ingredients that work together to create unforgettable flavor, texture, and color. Each component plays a vital role from the tender pumpkin puree that keeps the cookies moist to the perfect blend of fall spices that elevate the snickerdoodle charm.

• Unsalted butter (1 cup, softened): Adds richness and a smooth, tender crumb.
• Granulated sugar (1 cup): Sweetens the cookies with classic snickerdoodle bite.
• Brown sugar (1 cup, packed): Brings deep molasses notes and enhanced moisture.
• Pumpkin puree (1 cup, not pumpkin pie filling): Keeps the cookies chewy and imparts that unmistakable fall flavor and color.
• Large eggs (2): Provide structure and help bind ingredients.
• Vanilla extract (1 teaspoon): Enhances the overall flavor and aroma.
• All-purpose flour (4 cups): The base that gives body and structure.
• Cream of tartar (2 teaspoons): Essential for the traditional snickerdoodle tang and soft texture.
• Baking soda (1 teaspoon): Helps the cookies rise and develop their classic snickerdoodle texture.
• Ground cinnamon (1 teaspoon): Warms the batter with subtle spice.
• Ground nutmeg (1/2 teaspoon): Adds a nutty, sweet complexity to the spices.
• Salt (1/2 teaspoon): Balances sweetness and enhances flavor depth.
• Ground ginger (1/4 teaspoon): Introduces a touch of zesty warmth.
• Granulated sugar (1/4 cup, for rolling): Combines with cinnamon for the traditional snickerdoodle crunch on the outside.
• Ground cinnamon (2 teaspoons, for rolling): The signature coating that makes these cookies irresistible and aromatic.

How to Make Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe

Step 1: Cream the Butter and Sugars

Start by softening the unsalted butter and beating it together with both granulated and brown sugars using an electric mixer on medium speed. This step is crucial because it incorporates air for that light, fluffy texture that supports the cookie’s chewiness.

Step 2: Add the Pumpkin, Eggs, and Vanilla

Next, mix in the pumpkin puree, eggs, and vanilla extract on low speed until everything comes together in a smooth, vibrant batter. The pumpkin not only adds moisture but also gives these cookies their iconic fall color.

Step 3: Whisk Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, salt, and ginger. This spice blend is what defines the cookie’s warm, comforting flavor profile.

Step 4: Combine Wet and Dry Mixtures

Gradually fold the dry ingredients into the wet pumpkin mixture, mixing gently on low speed just until incorporated. Overmixing can make the cookies tough, so a light touch ensures the soft, chewy results we want.

Step 5: Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This step helps the dough firm up, making it easier to form balls and enhances the flavor as the spices meld.

Step 6: Prepare the Cinnamon Sugar Coating

While the dough chills, stir together the 1/4 cup granulated sugar and 2 teaspoons ground cinnamon. This classic snickerdoodle topping will give the cookies their signature crackly, spiced crust.

Step 7: Shape and Bake

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the chilled dough into roughly 1.5-inch balls, roll each in the cinnamon sugar mixture, then arrange them on the sheets spaced about 2 inches apart.

Step 8: Bake to Perfection

Pop the cookies into the oven and bake for 10-12 minutes until the edges are set and the tops have slight cracks. The centers will look a little soft but will firm as they cool — this is the secret to chewy deliciousness.

Step 9: Cool and Enjoy

Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely. This short resting time lets the cookies finish setting without drying out the tender crumb.

How to Serve Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe

Garnishes

Sprinkle a tiny pinch of flaky sea salt on top of the freshly baked cookies just before serving for a wonderful contrast that makes the cinnamon sugar pop even more. You could also drizzle melted white chocolate or a simple vanilla glaze over the top for an extra special treat.

Side Dishes

These pumpkin snickerdoodles are fantastic with a warm cup of chai tea, spiced latte, or classic hot apple cider. The spices in the drinks complement the cookie flavors perfectly and create a cozy, seasonal experience. For a fun twist, serve alongside vanilla ice cream for a warm-and-cold contrast that’s simply irresistible.

Creative Ways to Present

For parties or gift-giving, stack the cookies in a mason jar layered with cinnamon sticks and tied with rustic twine. Or create a homemade cookie platter by pairing them with nuts, dried fruit, and mini pumpkin chocolates — the perfect centerpiece for fall gatherings.

Make Ahead and Storage

Storing Leftovers

If you want to keep enjoying your Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe throughout the week, place them in an airtight container at room temperature. They stay soft and chewy for up to 5 days thanks to the pumpkin’s moisture.

Freezing

You can freeze the baked cookies by placing them in a single layer on a baking sheet first, then transferring the frozen cookies to a freezer bag or airtight container. They will maintain their quality for up to 3 months. For unbaked dough, wrap tightly and freeze for the same amount of time, then thaw in the refrigerator before scooping and baking.

Reheating

To bring back that fresh-baked warmth, pop a cookie in the microwave for 10-15 seconds or heat briefly in a warm oven. This little touch revives the softness and lets those wonderful fall spices come alive again.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree because pumpkin pie filling contains added sugars and spices that can alter the cookie flavor and texture.

How do I make sure my cookies stay chewy?

Be careful not to overmix the dough and don’t fully bake the cookies until dry; pulling them from the oven while centers look slightly underbaked helps retain chewiness as they cool.

Can I substitute the all-purpose flour with gluten-free flour?

Yes, you can use a gluten-free flour blend that works one-to-one with regular flour, but results may vary slightly in texture.

What if I don’t have cream of tartar?

Cream of tartar is key for snickerdoodles’ signature tang, but you can substitute it with an equal amount of lemon juice or white vinegar combined with baking soda to achieve similar results.

Can I add nuts or chocolate chips?

Absolutely! Pumpkin pairs wonderfully with chopped pecans or walnuts, and white chocolate chips make a delicious surprise inside these snickerdoodles.

Final Thoughts

There’s truly nothing like the comforting warmth and chewy texture of these Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe to brighten up any autumn day. They are simple to make, bursting with seasonal flavor, and perfect for sharing. Gather your ingredients, invite your favorite people, and treat yourself to a batch of these little bites of fall magic — your taste buds will thank you!

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