Chewy Pumpkin Snickerdoodle Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix the granulated sugar (for rolling) with ground cinnamon until evenly combined.
- 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.
- 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.
- 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
