Best Chewy Pumpkin Snickerdoodle Cookies Recipe
These chewy pumpkin snickerdoodle cookies have crispy cinnamon-sugar edges and a soft, almost fudgy center. The pumpkin adds gentle warmth and keeps them tender, making even self-proclaimed ‘non-pumpkin people’ reach for seconds.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes per batch
- Total Time: 1 hour (including chilling)
- Yield: 36 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- ½ cup (120g) pumpkin puree (blotted)
- 1 large egg, room temperature
- 1½ teaspoons vanilla extract
- 2¾ cups (345g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon (divided)
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- For the cinnamon-sugar coating: ¼ cup (50g) granulated sugar and 2 tablespoons ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Ensure oven rack is in the middle position.
- Measure ½ cup pumpkin puree and spread on a paper towel-lined plate. Place another paper towel on top and press gently to absorb excess moisture. Let sit while preparing other ingredients.
- In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together on medium speed for 3-4 minutes until light and fluffy. Scrape down sides halfway through.
- Beat in blotted pumpkin puree, room temperature egg, and vanilla extract on medium speed until fully combined, about 1 minute.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, 1 teaspoon cinnamon, nutmeg, ginger, cloves, and salt until evenly distributed.
- Gradually add dry ingredients to wet mixture, mixing on low speed just until no streaks of flour remain. Dough will be soft and slightly sticky.
- Cover bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 3 days.
- In a small bowl, mix together ¼ cup granulated sugar and 2 tablespoons cinnamon for the coating.
- Using a 1½ tablespoon cookie scoop, portion chilled dough into balls. Roll each ball smooth, then roll generously in cinnamon-sugar mixture. Place on prepared baking sheets about 2 inches apart.
- Bake one sheet at a time for 10-12 minutes. Cookies should look puffed, slightly cracked on top, with edges set but centers still soft.
- Let cookies cool on baking sheet for exactly 5 minutes, then transfer to a wire cooling rack to cool completely.
- Repeat with remaining dough, letting baking sheets cool completely between batches.
Notes
Don’t skip blotting the pumpkin—it prevents cakey cookies. Cream of tartar is non-negotiable for authentic snickerdoodle flavor. Chill dough thoroughly to prevent spreading. Underbake slightly for chewy texture. For gluten-free, use a 1-to-1 gluten-free flour blend with xanthan gum. For dairy-free, use vegan butter sticks. For vegan, use a flax egg and vegan butter.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12
- Sodium: 95
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 21
- Fiber: 1
- Protein: 2
Keywords: pumpkin snickerdoodle, chewy pumpkin cookies, fall baking, snickerdoodle recipe, pumpkin dessert, easy cookie recipe