Chewy Pumpkin Snickerdoodles (Soft Centers)

Soft & Chewy Pumpkin Snickerdoodles: The Perfect Fall Cookie Recipe

Estimated reading time: 7 minutes  |  Prep time: 20 minutes  |  Chill time: 45 minutes  |  Total time: ~1 hour 20 minutes

Key Takeaways

• Perfect Texture & Flavor: These cookies have perfectly chewy centers, crisp, cinnamon-sugar edges, and a warm, deep pumpkin spice flavor. The secret is blotting the pumpkin puree!
• Beginner-Friendly Recipe: With clear, step-by-step instructions, this homemade recipe is simple enough for bakers of all skill levels to achieve perfect results.
• Make-Ahead & Freezer-Friendly: The cookie dough can be prepared in advance and chilled, or the dough balls can be frozen for up to 3 months for fresh-baked cookies on demand.
• Versatile Fall Treat: This family-friendly dessert is perfect for holiday gatherings, a cozy afternoon with coffee, or as an indulgent treat with a scoop of vanilla ice cream.

Why You’ll Love This Pumpkin Snickerdoodles Recipe

Get ready to welcome the cozy flavors of autumn with the ultimate fall dessert: the soft and chewy pumpkin snickerdoodles. This simple recipe combines the tangy, cinnamon-dusted charm of a classic snickerdoodle with the warm, comforting essence of pumpkin and spice. Unlike other pumpkin cookies that can be disappointingly cakey, these are designed for a delightfully chewy texture that will have everyone reaching for a second (or third!). The secret lies in a few key steps, like blotting the pumpkin puree to remove excess moisture and using cream of tartar for that signature snickerdoodle tang and crackly top.

This homemade recipe is incredibly straightforward, making it a perfect baking project for a crisp fall weekend. Whether you’re a seasoned baker or just starting, you’ll find the process rewarding and the results spectacular. These pumpkin snickerdoodles are the perfect treat to share at holiday gatherings, pack in lunchboxes, or simply enjoy with a warm cup of apple cider. Their irresistible aroma will fill your kitchen, creating a warm and inviting atmosphere that is the pure essence of autumn.

Ingredients You’ll Need

Using high-quality, room-temperature ingredients is the first step toward achieving the perfect texture for these chewy pumpkin snickerdoodles. Here’s what you’ll need from your pantry and fridge.

For the Pumpkin Cookie Dough:

• All-Purpose Flour: 2 3/4 cups (330g)
• Cream of Tartar: 1 teaspoon (provides the signature tang and chew)
• Baking Soda: 1 teaspoon
• Salt: 1/2 teaspoon
• Ground Cinnamon: 1 1/2 teaspoons
• Ground Ginger: 1/2 teaspoon
• Ground Nutmeg: 1/4 teaspoon
• Unsalted Butter: 1/2 cup (113g), softened to room temperature
• Granulated Sugar: 1 cup (200g)
• Light Brown Sugar: 1/4 cup (55g), packed
• Pure Pumpkin Puree: 2/3 cup (150g), blotted to remove excess moisture (do not use pumpkin pie filling)
• Large Egg: 1, at room temperature
• Vanilla Extract: 1 teaspoon

For the Cinnamon-Sugar Coating:

• Granulated Sugar: 1/4 cup (50g)
• Ground Cinnamon: 2 teaspoons

Equipment Needed:

• Large and medium mixing bowls
• Electric stand mixer with paddle attachment, or a hand mixer
• Silicone spatula
• Whisk
• Measuring cups and spoons
• Two large baking sheets lined with parchment paper
• Medium cookie scoop (optional, about 1.5 tablespoons)
• Wire cooling rack

Step-by-Step Instructions

Follow these simple steps to make the best pumpkin snickerdoodles from scratch. Remember, chilling the dough is a critical step for the perfect chewy texture!

1. Step 1: Prepare Oven and Blot Pumpkin. First, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. To prepare the pumpkin, spread the puree on a plate lined with two paper towels. Place two more paper towels on top and press gently to absorb as much excess moisture as possible. This is the key to chewy, not cakey, cookies.
2. Step 2: Mix the Cinnamon-Sugar Coating. In a small, shallow bowl, whisk together the 1/4 cup of granulated sugar and 2 teaspoons of cinnamon until well combined. Set this bowl aside for later.

Making the Perfect Pumpkin Snickerdoodle Dough

3. Step 3: Combine Dry Ingredients. In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, ground cinnamon, ginger, and nutmeg. Whisking ensures the leavening agents and spices are evenly distributed.
4. Step 4: Cream Butter and Sugars. In a large bowl with an electric mixer, beat the softened butter, granulated sugar, and light brown sugar on medium-high speed for 2-3 minutes until the mixture is light, pale, and fluffy.
5. Step 5: Add Wet Ingredients. Beat in the room-temperature egg and vanilla extract until just combined. Scrape down the sides of the bowl. Then, on low speed, beat in the blotted pumpkin puree until it is smooth and fully incorporated.
6. Step 6: Finish the Dough. With the mixer on its lowest speed, gradually pour the dry ingredient mixture into the wet ingredients. Mix only until the flour is just incorporated. Do not overmix, as this can create tough cookies.
7. Step 7: Chill the Dough. This step is mandatory for great results! Cover the dough and chill in the refrigerator for at least 45 minutes (or up to 2 hours). Chilling prevents the cookies from spreading too much and deepens the flavor.

Shaping and Baking

8. Step 8: Shape and Roll Cookies. Once chilled, use a medium cookie scoop or your hands to form dough balls of about 1.5 tablespoons each. Roll each portion into a smooth ball, then roll it generously in the prepared cinnamon-sugar mixture to coat completely.
9. Step 9: Arrange on Baking Sheets. Place the coated dough balls on the parchment-lined baking sheets, leaving about 2 inches of space between them to allow for spreading.
10. Step 10: Bake to Perfection. Bake for 10-12 minutes. The cookies are ready when the edges are set and the centers are puffed and look slightly soft. They will firm up as they cool.
11. Step 11: Cool the Cookies. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly.

Baking Tips, Variations & Substitutions

Pro Tips for Perfect Results

• Don’t Skip Blotting the Pumpkin: This is the most crucial tip! Pumpkin puree holds a lot of water. Removing it concentrates the flavor and is the secret to a chewy, dense cookie rather than a soft, cakey one.
• Cream of Tartar is Key: For an authentic snickerdoodle, cream of tartar is essential. It provides the characteristic tangy flavor and reacts with the baking soda to create a soft, chewy texture and the classic cracked tops.
• Avoid Overbaking: To ensure the softest, chewiest centers, remove the cookies from the oven when they still look slightly underdone. The residual heat from the baking sheet will finish the job as they cool.
• Room Temperature Ingredients Matter: Using a room-temperature egg and softened butter is vital. They emulsify together to create a smooth, uniform dough, which directly impacts the final texture of your cookies.

Easy Variations You Can Try

• Add White Chocolate Chips: Fold in 1 cup of white chocolate chips into the dough for a sweet and creamy contrast to the warm spices.
• Maple Glaze: Whisk together 1 cup of powdered sugar, 2 tablespoons of maple syrup, and 1-2 tablespoons of milk. Drizzle over the cooled cookies for an extra layer of fall flavor.
• Add Toasted Nuts: For a crunchy texture, mix in 3/4 cup of toasted and chopped pecans or walnuts into the cookie dough.

How to Serve & Store Your Pumpkin Snickerdoodles

These pumpkin snickerdoodles are absolutely delightful served warm from the oven, perhaps with a steaming mug of coffee, hot tea, or spiced apple cider. For a truly decadent dessert experience, serve a warm cookie with a generous scoop of vanilla bean ice cream and a drizzle of caramel sauce. To store, allow the cookies to cool completely, then place them in an airtight container at room temperature. They will stay fresh and soft for up to 4 days. Placing a slice of bread in the container can help maintain their moisture. Refrigeration is not necessary. For another fantastic fall recipe, try our easy moist pumpkin bread next.

Watch: How to Make It

Frequently Asked Questions