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Best Chewy Pumpkin Snickerdoodle Cookies Recipe

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These chewy pumpkin snickerdoodle cookies are packed with warm autumn spices and have a perfectly soft, fudgy center with a crinkled cinnamon-sugar top. A simple, crowd-pleasing fall dessert that’s make-ahead friendly and sure to disappear at any gathering.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 3/4 cup (170g) pumpkin puree (blotted dry)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour (spooned and leveled)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • For the cinnamon-sugar coating:
  • 1/4 cup (50g) granulated sugar
  • 1 1/2 tablespoons ground cinnamon

Instructions

  1. Prep the pumpkin puree: Measure out 3/4 cup of pumpkin puree and spread it on a plate lined with a paper towel. Place another paper towel on top and gently press to absorb excess moisture. Let it sit while you gather your other ingredients.
  2. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  3. Add the wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract until just combined. The mixture might look slightly curdled—that’s normal. Don’t overmix.
  4. Whisk the dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Stop as soon as you no longer see streaks of flour.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
  7. Preheat and prepare: When ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
  8. Make the coating: In a small bowl, mix together the 1/4 cup granulated sugar and 1 1/2 tablespoons cinnamon.
  9. Shape and coat: Scoop chilled dough into 1.5-tablespoon portions (about the size of a walnut). Roll each portion into a smooth ball, then roll generously in the cinnamon-sugar mixture. Place on the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake: Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked and puffy. The centers will still look soft and slightly underdone.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Notes

Patience with pumpkin puree is key—blotting it dry prevents gummy cookies. Measure flour using the spoon-and-level method. Don’t skip the cream of tartar; it gives the signature tang and soft texture. Chilling the dough overnight enhances flavor. Rotate baking sheets halfway through for even baking. Use a cookie scoop for uniform size.

Nutrition

Keywords: pumpkin snickerdoodle, chewy pumpkin cookies, fall cookies, snickerdoodle recipe, pumpkin dessert, easy pumpkin cookies

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