Chewy Pumpkin Snickerdoodles
- By Amy Dong
- Updated Oct. 1, 2024
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.
Is there another word that’s as fun to say as Snickerdoodles?
Not only does that word evoke an immediate grin because snicker and doodle, but it instantly elicits salivation. Or maybe it’s just me.
We’ve got massive Snicker-D love in this kitchen. Visuals for Chewy Soft Snickerdoodles, Homemade Snickerdoodle Bread, Chewy Snickerdoodle Bars, these Holiday Cookie Balls, and Snickerdoodle Ice Cream below (see exhibit A*)
No shortage, none at all. Except maybe…
…well, except maybe we haven’t done the pumpkin + snickerdoodle dance until now.
The thought just hit me that we could call these PumpkinDoodles. Now that is fun to say out loud. But then it reminds me of trendy hybrid pooches. You know. Labradoodles, Goldendoodles. I’m an incurable dog lover, but PumpkinDoodles might get lumped in with fido, and that can’t happen.
Moving on. Let’s talk cookies. These Chewy Pumpkin Snickerdoodles are holiday cookie bliss. Perfect for all the days between October and December. But if you can manage to hoard a few extra bags of seasonal cinnamon chips, then you’ve got access to these delicious cookies anytime you want.
Chewy Pumpkin Snickerdoodles are teeming with pumpkin. They’re chewy soft; not cakey. They’re busting at the seams with fall spices and cinnamon chips, which make them an instant crowd favorite. And of course, they’re happily rolled and sprinkled with cinna-sugar. ✨💫
BTW, these delicious cookies freeze really well. I normally freeze cookie dough rather than already baked cookies. Probably because once the cookies are baked, we’ve reached the point of no return. But I exercised a tad of self restraint and froze a baked batch. Happy to report they were just as yummy a week later. Awesome for the busy holiday season.
Pumpkin + Snickerdoodle = 😊
Enjoy.
Did you make this?
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Chewy Pumpkin Snickerdoodles
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.
- 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 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 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.
- Unbaked dough or baked cookies can be wrapped airtight and frozen for up to one month.
- If using unsalted butter, add 1/4 tsp table salt to the dry ingredients.
Nutrition (per serving)
Source: Chew Out Loud, inspired by Sally’s Baking Addiction
*Exhibit A, for us visual people:
- Chewy Snickerdoodle Bars. Easy and fun way to deliver big snickerdoodle flavor in the form of a chewy cookie bar.
- Chewy Soft Snickerdoodles. Classic snickerdoodles, doubly infused with cinnamon and chewy good.
- Snickerdoodle Ice Cream. Crave ice cream in the fall/winter? Make it holiday style. So, so good.
- Snickerdoodle Bread. A slice of this with coffee in the morning is simply fabulous. {Or a scoop of the above ice cream over this bread for a crazy-yummy dessert.}
- Peanut Butter Snickerdoodle Muddy Buddies. If you put it out, they will come. Just try it.