Chewy Pumpkin Snickerdoodles
- By Amy Dong
- Updated Oct. 22, 2024
These Chewy Pumpkin Snickerdoodles are the ideal holiday cookie for any cookie exchange or for baking with the kids. Soft, chewy, and not cakey, these pumpkin cookies taste exquisite!
In This Article
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Why This Recipe Stands Out
This Chewy Pumpkin Snickerdoodle recipe beautifully merges a classic snickerdoodle cookies with chewy pumpkin cookies. These cookies are:
- Not Cakey: These cookies are chewy soft, not cakey, which we love in our Pumpkin Spice Cookies as well.
- Perfect for the Holidays: These Chewy Pumpkin Snickerdoodles are holiday cookie bliss. Our friends and family literally devour these!
- Mouthwatering Flavors: These cookies are teeming with pumpkin. They’re the perfect fall treat and one of our favorite pumpkin recipes!
- Actually Super Easy: They’re easy to make and even easier to eat! And of course, they’re happily rolled and sprinkled with cinnamon sugar, just like our Baked Pumpkin Spice Donut Holes.
Key Recipe Ingredients
- Salted Butter – The melted salt butter adds richness and flavor to our snickerdoodle cookies and also helps to keep them wonderfully moist and chewy.
- Pumpkin Puree – We use 1/4 cup of pure pumpkin puree to infuse these snickerdoodle cookies with a lovely, warm, autumn flavor.
- Real Molasses – Molasses adds a depth of flavor to these cookies that can’t be matched. Make sure to use real molasses.
- Pumpkin Pie Spice and Ground Cinnamon – These warm spices are essential for achieving that classic pumpkin spice flavor.
- Optional Cinnamon Chips – For an extra burst of cinnamon flavor, we’ve added cinnamon chips to the dough. These are seasonal, so grab them when you can!
Substitutions And Variations
Here are some of our favorite substitution and variation ideas:
- Chocolate Chips: If you can’t find cinnamon chips, milk chocolate chips or white chocolate chips would be a great substitute.
- Add-Ins: Try adding toffee bits, roasted chopped pecans, or white chocolate chips like we do in our Triple Chocolate Chip Cookies.
- Spices: Feel fre to add a bit more cinnamon, or add 1/2 teaspoon of nutmeg or allspice for extra fall spices.
Step-By-Step Recipe Instructions
- In a bowl, whisk together melted butter, sugars, pumpkin, vanilla, and molasses until smooth.
- In a separate bowl, whisk together the dry ingredients.
- Fold the pumpkin mixture with the flour mixture. Add cinnamon chips, if using, and fold to incorporate. Wrap the dough and chill.
- Make the cinnamon-sugar coating by whisking the sugar and cinnamon in a small bowl.
- Form dough balls and dip them in the cinnamon-sugar coating. Flatten the dough balls.
- Bake for 9-10 minutes in a preheated oven at 350F. Allow cookies to cool for 10-15 minutes before transferring to a wire rack to cool completely.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Here are some of our favorite prep-ahead strategies for these delicious cookies:
- Make and Refrigerate Dough: The cookie dough can be made ahead of time and stored in the fridge for up to 2 days. Wrap dough airtight and chill in the fridge until you’re ready to bake.
- Make Ahead Entirely: Cookies are best eaten after completely cooled but they’re even better the next day. Store them in an airtight container at all times.
- Freeze the Dough: The baked cookies freeze well. Freeze the dough for 1-2 months. You can also form dough balls and freeze them in a wax lined container.
Commonly Asked Questions
What type of pumpkin puree should I use for these snickerdoodles?
You can use any type of pure pumpkin puree for this recipe, whether it’s homemade or canned. Just make sure it’s 100% pure pumpkin puree and not pumpkin pie filling.
Do I have to chill the dough?
Yes, it’s important to chill the dough for at least 1 hour, or even overnight. Chilling allows the flavors to meld together and also prevents the cookies from spreading too much in the oven, which helps to maintain their chewy texture.
Why did my cookies turn out cakey instead of chewy?
If your cookies turned out cakey, it’s likely because they were over-baked or the measurements were slightly off. Be sure to stick to the recommended baking time of 9-10 minutes. The cookies will still be puffy when you remove them from the oven, but they will set as they cool, resulting in a deliciously chewy texture.
How do I store the cookies?
These chewy pumpkin snickerdoodle cookies can be stored in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can store them in the fridge for up to a week. You can also freeze them for 1-2 months.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Chewy Pumpkin Snickerdoodles
These Chewy Pumpkin Snickerdoodles are the ideal holiday cookie for any cookie exchange, dessert table, or sharing with friends and family. Chewy and full of pumpkin goodness. Do allow for dough-chill time.
Ingredients
- ½ cup salted butter, melted
- ⅓ cup granulated sugar
- ¼ cup light brown sugar, tightly packed
- ¼ cup pure pumpkin puree
- 1 tsp vanilla extract
- 1 tsp real molasses
- 1 ½ cups all purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp table salt
- ⅔ cup cinnamon chips, optional seasonal item
For the Cinnamon-Sugar coating:
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
Instructions
- In a bowl, whisk together the melted butter, both sugars, pumpkin, vanilla, and molasses until smooth and combined. Set aside.
- In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Fold together the pumpkin mixture with the flour mixture just until no dry flour streaks remain.
- Add cinnamon chips, if using, and fold to incorporate. Wrap dough airtight and chill in the fridge for 1 hour or overnight.
- Make Cinnamon-Sugar coating by whisking together the sugar and cinnamon in a small bowl.
- Preheat oven to 350F and line baking sheets with parchment paper or silicone baking mats. Form 1.5-inch dough balls. Flatten dough balls into discs and dip them into cinnamon-sugar to fully coat. Place them 2 inches apart on baking sheets.
- Bake 9-10 minutes. Cookies will be puffy. Do not over-bake. Remove cookies and immediately sprinkle tops with leftover cinnamon-sugar. If cookies didn't spread much, flatten them a bit with back of a large spoon.
- Cool on baking sheets 10-15 minutes and remove to wire rack to cool completely.
Notes
- Cookies are best eaten after completely cooled. They’re even better the next day.
- Cinnamon baking chips are a seasonal item that can be found in the baking section of major grocery stores. If you cannot find them, you can omit them or use any other type of add-ins you like.
- Try adding toffee bits, chocolate chips, roasted chopped pecans, or white chocolate chips.
- If using unsalted butter, add 1/4 tsp table salt to the dry ingredients.
- Wrap unbaked dough or baked cookies airtight and freeze for up to one month. This is a great make-ahead option for busy bakers.
- This recipe is part of our Fall Recipe Collection.
Nutrition (per serving)
Calories: 102kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 61mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 414IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.4mg
More to Bake And Eat
- Chewy Snickerdoodle Bars – These Chewy Snickerdoodle Bars are packed doubly full of cinnamon goodness. Slightly crisp on the outside and chewy on the inside. Perfect for holidays.
- Chewy Soft Snickerdoodles – These snickerdoodles are chewy, soft, and stay that way for days. They are perfect for making ahead, or for gift-giving. Chock full of cinnamon goodness.
- Snickerdoodle Ice Cream – This Snickerdoodle Ice Cream requires no eggs, uses only 5 ingredients, and is like a bite of your favorite cookie in the form of creamy ice cream.
- Snickerdoodle Bread – This rich Snickerdoodle Bread is THE way to enjoy the flavor of snickerdoodles in breakfast/brunch form! Topped with a crisp cinnamon sugar crust.