Chewy Pumpkin Snickerdoodle Cookies Recipe

Introduction

These chewy pumpkin snickerdoodle cookies bring a delightful twist to a classic favorite. Infused with warm pumpkin spice and a tender pumpkin puree base, they offer a soft, flavorful bite perfect for fall or anytime you crave a comforting treat.

Ingredients

• 1 cup unsalted butter
• 2/3 cup Libby’s Pumpkin Puree (room temperature)
• 1/2 cup granulated sugar
• 1/2 cup + 2 tablespoons dark brown sugar (packed)
• 2 large egg yolks (room temperature)
• 2 teaspoons vanilla extract
• 1 2/3 cup + 1 tablespoon all-purpose flour (see notes for measuring)
• 1 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt
• 1/3 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together the unsalted butter, granulated sugar, and dark brown sugar until smooth and fluffy.
3. Step 3: Beat in the pumpkin puree, egg yolks, and vanilla extract until fully combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, cream of tartar, and kosher salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep cookies tender.
6. Step 6: In a small bowl, combine the granulated sugar and ground cinnamon for rolling.
7. Step 7: Scoop dough by tablespoonfuls and roll each into a ball, then roll the balls in the cinnamon sugar mixture until coated.
8. Step 8: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Step 9: Bake for 10–12 minutes, until the edges are set but the centers remain soft.
10. Step 10: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use room temperature ingredients to ensure even mixing and a soft cookie texture.
• For a spicier kick, increase pumpkin spice or add a pinch of ground cloves or nutmeg.
• If you don’t have cream of tartar, you can substitute with an equal amount of baking powder, but the classic snickerdoodle texture might change slightly.
• To make these gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days to keep them soft and chewy. For longer storage, freeze in a sealed container or bag for up to 3 months. To enjoy after freezing, thaw at room temperature and warm slightly in the microwave for 10–15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree like Libby’s works perfectly in this recipe and is actually recommended for consistent texture and moisture.

Why do these cookies use egg yolks instead of whole eggs?

Using egg yolks helps create a richer, chewier texture, which complements the tender pumpkin snickerdoodle perfectly.

Chewy Pumpkin Snickerdoodle Cookies Recipe

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★★★★★

4.7 from 84 reviews

These Chewy Pumpkin Snickerdoodle Cookies blend the classic snickerdoodle flavors with the seasonal warmth of pumpkin and pumpkin spice. Soft, chewy, and coated in a cinnamon-sugar mixture, these cookies are perfect for autumn gatherings or a cozy treat year-round.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 45 minutes (including optional chilling)
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter
• 2/3 cup Libby’s Pumpkin Puree (room temperature)
• 2 large egg yolks (room temperature)
• 2 teaspoons vanilla extract

Dry Ingredients

• 1 2/3 cup + 1 tablespoon all-purpose flour
• 1 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt

Sugars

• 1/2 cup granulated sugar
• 1/2 cup + 2 tablespoons dark brown sugar (packed)
• 1/3 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Instructions

1. Prepare the Dough: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and dark brown sugar until light and fluffy using a hand or stand mixer. Add the pumpkin puree, egg yolks, and vanilla extract, mixing well until fully incorporated and smooth.
2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, cream of tartar, and kosher salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to form the dough.
3. Chill Dough (Optional but Recommended): Chill the cookie dough in the refrigerator for at least 30 minutes to make it easier to handle and to help the cookies maintain their shape during baking.
4. Prepare Cinnamon Sugar Coating: In a small bowl, mix the granulated sugar (for rolling) with ground cinnamon until evenly combined.
5. Shape and Coat Cookies: Scoop small portions of dough (about 1 to 1 1/2 tablespoons each) and roll into balls. Roll each dough ball thoroughly in the cinnamon-sugar mixture to coat the exterior.
6. Bake the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Place the coated dough balls spaced about 2 inches apart on the baking sheets. Bake for 10 to 12 minutes, or until the edges are set and the cookies are golden but centers remain soft.
7. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps set the chewy texture.

Notes

• Measuring Flour: Spoon the flour into your measuring cup and level off with a knife instead of scooping directly to avoid adding too much flour and making the cookies dry.
• Using egg yolks only (no whites) contributes to the chewy texture and richness of these cookies.
• Chilling the dough can help prevent excessive spreading during baking and improve flavor development.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: pumpkin snickerdoodle cookies, chewy pumpkin cookies, fall cookies, pumpkin spice cookies, soft snickerdoodle recipe