🖋️ Written by Emma
If the idea of a soft, cinnamon-sugar coated cookie makes your mouth water, wait until you try these Chewy Pumpkin Snickerdoodle Cookies. They combine the classic chewy texture of snickerdoodles with the warm, cozy flavors of pumpkin spice—making them the ultimate fall cookie.
These cookies are perfect for bake sales, afternoon tea, or adding to your holiday dessert table. They stay soft for days and pair beautifully with a hot drink on a chilly autumn afternoon.
Looking for more pumpkin treats? Try our Healthy Homemade Pumpkin Spice Latte or Air Fryer Cinnamon Roll Tortilla for easy, seasonal inspiration.
Table of Contents
Chewy Pumpkin Snickerdoodle Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in egg, pumpkin puree, and vanilla extract until combined.
- Gradually add dry ingredients to wet, mixing until just combined. Cover and refrigerate dough for at least 30 minutes.
- Roll dough into 1-inch balls, coat in cinnamon sugar mixture, and place on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 10–12 minutes, until edges are set but centers are still soft. Cool before serving.
Notes
How to Make Chewy Pumpkin Snickerdoodle Cookies
Ingredients:
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
Steps to Prepare
- Mix dry ingredients – In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice.
- Cream butter & sugar – In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients – Mix in egg, pumpkin puree, and vanilla extract until combined.
- Combine & chill – Gradually add dry ingredients to wet, mixing until just combined. Cover and refrigerate dough for at least 30 minutes.
- Shape & coat – Roll dough into 1-inch balls, coat in cinnamon sugar, and place on a parchment-lined baking sheet.
- Bake – Bake at 350°F (175°C) for 10–12 minutes, until edges are set but centers are still soft. Cool before serving.
Why These Chewy Pumpkin Snickerdoodle Cookies Are Perfect
- Chewy texture with a crisp cinnamon sugar coating.
- Subtle pumpkin flavor that blends perfectly with fall spices.
- Easy to make ahead—dough can be frozen for later baking.
Tips for the Best Results
- Chill the dough—this prevents cookies from spreading too much.
- Use pure pumpkin puree (not pie filling) for the best texture.
- Don’t overbake—they should be slightly soft in the center when removed from the oven.
Serving Suggestions
- Pair with Easy Apple Casserole for a fall dessert lineup.
- Serve with a warm Pumpkin Spice Latte on a chilly day.
- Add them to a Halloween Party Food platter for a festive twist.
FAQs – Chewy Pumpkin Snickerdoodle Cookies
What’s the secret to making soft cookies?
Use more brown sugar than white, don’t overbake, and add an extra egg yolk for a softer texture.
What are the 2 ingredient pumpkin cookies?
They’re simply made from a box of spice cake mix and one can of pumpkin puree, mixed and baked.
Why are my pumpkin cookies so soft?
Pumpkin puree adds a lot of moisture, making the cookies naturally soft and cake-like.
How to soften frosting for cookies?
Microwave in short 5-second bursts or stir in a teaspoon of milk until spreadable.
What to add to cookies to keep them soft?
Add a tablespoon of honey, molasses, or cornstarch to help retain moisture.
Does butter make cookies softer?
Yes, butter adds moisture and tenderness, especially when used at room temperature.
What are the three ingredients in pumpkin cookies?
Pumpkin puree, sugar, and flour are the basic three, though recipes vary.
Why did my pumpkin cookies turn green?
This can happen if pumpkin reacts with baking soda or sunflower seeds due to pH changes.
What are playdough cookies?
Colorful sugar cookie doughs shaped and swirled to resemble playdough for a fun look.
How to make a pumpkin softer?
Roast or steam pumpkin until fork-tender, then mash or puree.
How to make soft vs. crunchy cookies?
For soft cookies, bake at a slightly lower temperature and remove earlier. For crunchy, bake longer at a slightly higher temperature.
Why did my pumpkin cookies go flat?
Likely due to too little flour, overmixing, or butter that was too warm.
Is there a difference between icing and frosting?
Yes. Icing is thinner and glossier for glazing, while frosting is thicker and fluffier for spreading or piping.
How to keep cookie frosting from hardening?
Store cookies in an airtight container with a slice of bread to retain moisture.
What is the best store-bought frosting?
Brands like Pillsbury, Betty Crocker, and Duncan Hines are popular for flavor and texture.
What ingredient makes cookies soft and chewy?
Brown sugar, extra egg yolks, and a bit of cornstarch keep cookies soft and chewy.
Why do my cookies get hard after they cool?
Moisture escapes as they cool; store them quickly in an airtight container to prevent this.
Does cornstarch make cookies soft?
Yes, cornstarch helps create a tender, soft texture in cookies.
Can I add nuts?
Yes, chopped walnuts, pecans, or almonds can add texture and flavor to your cookies or truffles.
Can I make them gluten-free?
Yes, substitute regular flour with a gluten-free baking blend for similar results.
How long do they last in the fridge?
Most cookies and truffles keep well for 5–7 days in an airtight container in the refrigerator.
Can I use milk or dark chocolate instead of white?
Yes, you can coat or drizzle with milk or dark chocolate for a richer flavor.
Can I freeze pumpkin cheesecake truffles?
Yes, freeze in a single layer, then store in an airtight container for up to 2 months.
How to know when snickerdoodle cookies are ready?
They’re done when the edges are set and the centers look slightly soft; they’ll firm up as they cool.
How would you describe a snickerdoodle cookie?
A soft, chewy cinnamon-sugar cookie with a tangy flavor from cream of tartar.
What is a fun fact about snickerdoodles?
The name is believed to come from a German word, but its true origin is still debated.
Should I refrigerate snickerdoodle cookie dough before baking?
Chilling helps control spread and enhances flavor, so it’s recommended.
Why do snickerdoodle cookies go flat?
Butter that’s too warm, too little flour, or skipping the chill time can cause flat cookies.
What makes snickerdoodles taste different?
Cream of tartar adds a tangy note and prevents sugar from crystallizing, giving a unique texture.
What is cream of tartar for in snickerdoodles?
It provides tanginess and helps keep the cookies soft by preventing crystallization.
What is the nickname for a snickerdoodle cookie?
Some call them ‘cinnamon sugar cookies,’ though the flavor is distinct.
What are some fun facts about cookies?
The first cookies were test cakes made by bakers; chocolate chip is the most popular variety today.
What makes snickerdoodles crack?
Rolling in cinnamon sugar and baking at the right temperature creates the signature cracks.
What is snickerdoodle slang for?
It’s been used as a whimsical nickname or term of endearment, unrelated to the cookie.
How to make your cookies stay soft and chewy?
Use more brown sugar, avoid overbaking, and store in an airtight container with a slice of bread.
How to make pumpkin cookies less sticky?
Chill the dough before baking and consider adding a little more flour to balance moisture.
Conclusion
These Chewy Pumpkin Snickerdoodle Cookies are soft, spiced, and perfect for autumn baking. With their chewy centers and cinnamon sugar coating, they’re impossible to resist.
For more cozy recipes, explore our Air Fryer Cinnamon Roll Tortilla and Follow @whattomaketoday on Pinterest for seasonal dessert ideas.
