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Chewy Pumpkin Snickerdoodle Cookies

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Chewy Pumpkin Snickerdoodle Cookies are the ultimate fall treat, blending the warm spice of snickerdoodles with real pumpkin for a soft, chewy, and flavorful cookie. Perfect for autumn baking, these cookies are cozy, delicious, and easy to make.

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup pumpkin purée (not pumpkin pie filling)
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • For rolling: 1/4 cup granulated sugar + 1 tsp ground cinnamon

Instructions

  1. Whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, cloves, and salt.
  2. In a separate bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
  3. Mix in pumpkin purée, egg yolk, and vanilla extract.
  4. Gradually add dry ingredients to wet ingredients; mix until dough forms.
  5. Cover dough and chill for 30–60 minutes.
  6. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Mix granulated sugar and cinnamon for rolling.
  8. Scoop dough into balls, roll in cinnamon sugar, and place 2 inches apart on the baking sheet.
  9. Bake for 10–12 minutes, until edges are set but centers look slightly underbaked.
  10. Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Notes

  • Add white chocolate chips or chopped pecans for extra flavor.
  • Roll in pumpkin spice and cinnamon mixture for a stronger seasonal kick.
  • Use plant-based butter for a dairy-free version—still chewy and tasty.
  • Store with a slice of bread to maintain softness.

Nutrition

Find it online: https://cookedbymaya.com/chewy-pumpkin-snickerdoodle-cookies/