Soft & Chewy Pumpkin Snickerdoodle Cookies

As the crisp autumn air settles in, there’s something incredibly comforting about baking a warm batch of cookies. I remember the first time I made pumpkin snickerdoodle cookies—it was a chilly fall afternoon, and I was craving something sweet yet cozy to enjoy while curled up with a book. The smell of cinnamon and pumpkin filled the house, and when I took the first bite, I was hooked. Soft, chewy, and with just the right balance of spice, these cookies quickly became my go-to fall treat. If you’re looking for a way to enjoy the flavors of fall in every bite, these soft and chewy pumpkin snickerdoodle cookies are the perfect choice.

Why Pumpkin Snickerdoodle Cookies Are the Perfect Fall Dessert

There’s something about snickerdoodles that makes them comforting—soft, cinnamon-sugar coated, and melt-in-your-mouth delicious. Now, add a bit of pumpkin to the mix, and you’ve got an irresistible twist on the classic cookie that captures the essence of fall. Pumpkin adds a moist, soft texture to the cookies and a subtle earthy sweetness that pairs perfectly with the warm spices of cinnamon and nutmeg.

If you love pumpkin pie or anything pumpkin-flavored, these cookies are a must-try. They are easy to make, pack a ton of flavor, and are the perfect treat to share with friends and family during the cooler months. Let’s dive into how you can make these soft and chewy pumpkin snickerdoodle cookies at home.

What You’ll Need for Soft & Chewy Pumpkin Snickerdoodle Cookies

Before you start, gather these simple ingredients. You probably already have most of them in your kitchen!

Ingredients:

• 1 cup of pumpkin puree (not pumpkin pie filling)
• 1/2 cup of unsalted butter, softened
• 1 1/2 cups of granulated sugar, divided
• 1 large egg
• 2 teaspoons of vanilla extract
• 2 1/2 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 2 teaspoons of cinnamon
• 1/2 teaspoon of ground ginger
• 1/4 teaspoon of nutmeg
• 1/4 teaspoon of cloves (optional, for extra spice)
• 1/4 cup of cinnamon sugar (for rolling)

These ingredients are simple, but the combination of pumpkin and warm spices will create a batch of cookies that’s perfect for cozy fall days.

Step-by-Step Instructions: Soft & Chewy Pumpkin Snickerdoodle Cookies

Now that we have everything ready, let’s get started! These cookies come together quickly and are sure to impress anyone you share them with.

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.

Step 2: Cream the Butter and Sugar

In a large bowl, cream together the unsalted butter and 1 cup of granulated sugar until light and fluffy. This step is crucial for getting that soft, chewy texture. Use an electric mixer on medium speed for about 2-3 minutes. Add the egg, pumpkin puree, and vanilla extract, and mix until fully combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves (if using). Slowly add the dry ingredients to the wet mixture, mixing just until combined. You should have a thick dough that holds together well.

Step 4: Roll the Dough

In a small bowl, combine the remaining 1/2 cup of granulated sugar and 1/4 cup of cinnamon sugar. Use a tablespoon or a cookie scoop to form dough balls, then roll each ball in the cinnamon sugar mixture until fully coated.

Step 5: Bake the Cookies

Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each dough ball with the bottom of a glass or your hand to help them spread evenly while baking. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Be careful not to overbake—these cookies are meant to be soft and chewy.

Step 6: Cool and Enjoy!

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The soft, chewy texture is perfect once they’ve had a few minutes to set.

Tips for the Perfect Pumpkin Snickerdoodle Cookies

To ensure your cookies turn out just like mine (deliciously soft and chewy), here are a few tips:

• Don’t overmix the dough: Overmixing can make the cookies tough. Mix until just combined to keep them soft and airy.
• Use real pumpkin puree: Make sure to use pumpkin puree and not pumpkin pie filling. The latter contains added spices and sugar, which can throw off the flavor balance.
• Chill the dough: If you have the time, chilling the dough for about 30 minutes before baking helps the cookies hold their shape better and prevents them from spreading too much.
• Bake until slightly underdone: For the perfect soft and chewy texture, take the cookies out of the oven when they’re just golden around the edges but still soft in the middle. They’ll continue to cook as they cool.

Frequently Asked Questions (FAQ)

Can I make these cookies without pumpkin?

Yes! If you’re not a fan of pumpkin, you can substitute the pumpkin puree with applesauce or mashed bananas. These substitutes will provide moisture and a subtle sweetness, though the flavor will be different.

How should I store these cookies?

Store these cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze them in a single layer and then transfer to a zip-top bag for up to 3 months.

Can I use a sugar substitute?

Yes, you can use a sugar substitute like stevia or monk fruit sweetener if you’re looking to make these cookies lower in sugar. Just be sure to follow the conversion chart on the package, as these substitutes can vary in sweetness.

Why Pumpkin Snickerdoodle Cookies Are a Fall Favorite

These cookies are more than just a treat—they’re a way to celebrate the flavors of fall. The pumpkin gives them a subtle richness, while the cinnamon and nutmeg create a warm, comforting flavor profile. Together, they make for the perfect fall dessert, whether you’re hosting a cozy gathering or simply enjoying a quiet evening at home.

Plus, these cookies are incredibly versatile. You can add chocolate chips, crushed nuts, or raisins to make them your own. And if you’re feeling fancy, drizzle some cream cheese icing on top for a special touch.

Conclusion: A Must-Try Fall Treat

If you’re looking for a way to embrace the flavors of fall, soft and chewy pumpkin snickerdoodle cookies are exactly what you need. With just the right balance of pumpkin, spice, and sweetness, these cookies are perfect for any fall occasion. They’re easy to make, and their soft, chewy texture will have everyone coming back for more.

So, grab your ingredients, preheat that oven, and enjoy the taste of fall with these delicious cookies!

What’s your favorite fall treat? Let me know in the comments!