Print

Chewy Pumpkin Snickerdoodle Cookies: Soft, Spiced, and Not Cakey

A close-up of three soft, golden pumpkin snickerdoodles generously coated in cinnamon sugar, stacked on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the ultimate fall treat with these soft and chewy pumpkin snickerdoodle cookies. This recipe delivers the perfect blend of pumpkin puree, warm spices, and a classic cinnamon-sugar coating, ensuring your cookies stay tender for days.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar, plus more for rolling
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup cinnamon sugar mixture (for coating)

Instructions

  1. In a large bowl, cream together the softened butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy.
  2. Beat in the egg, vanilla extract, and pumpkin puree until fully combined. Scrape down the sides of the bowl as needed.
  3. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Prepare the coating: Mix the remaining 1/2 cup granulated sugar with 1/4 cup cinnamon in a shallow dish.
  6. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the cinnamon sugar mixture until fully coated.
  7. Place the coated dough balls two inches apart on baking sheets lined with parchment paper.
  8. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft for a chewy texture.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These are the best pumpkin snickerdoodles when slightly warm.

Notes

  • For the chewiest pumpkin cookies, slightly underbake them; they firm up as they cool.
  • Use thick pumpkin puree; drain excess liquid if your puree seems watery to avoid a cakey texture.
  • Store cooled cookies in an airtight container at room temperature to keep them soft for days.

Nutrition

Find it online: https://cookingbycarla.com/pumpkin-snickerdoodles-chewy-soft-cookies/