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Chewy Pumpkin Snickerdoodles: The Perfect Soft Fall Cookie

Close-up of three soft pumpkin snickerdoodles coated in cinnamon sugar stacked on a white plate.
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Make soft, chewy pumpkin snickerdoodles that avoid a cakey texture. These cookies combine classic snickerdoodle tang with warm pumpkin spice and are rolled in cinnamon sugar for a delightful autumn treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar, plus more for rolling
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • For Rolling: 1/4 cup granulated sugar mixed with 2 tablespoons ground cinnamon

Instructions

  1. Whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl. Set aside.
  2. In a large bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar until smooth.
  3. Beat in the egg and vanilla extract until combined. Mix in the pumpkin puree until fully incorporated.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Place the 1/4 cup sugar and 2 tablespoons cinnamon mixture in a shallow dish.
  6. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the cinnamon sugar mixture, coating completely.
  7. Place the coated dough balls 2 inches apart on baking sheets lined with parchment paper.
  8. Bake at 350°F (175°C) for 10 to 12 minutes. The edges should look set, but the centers should still look slightly soft. This prevents dryness.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool, keeping them chewy.

Notes

  • Using melted butter helps create a denser, chewier cookie structure, avoiding the cakey texture common in pumpkin cookies.
  • Do not flatten the dough balls before rolling; the slight puff during baking contributes to the soft center.
  • For the best flavor, use pure pumpkin puree, not the pre-spiced pie filling.
  • Store cookies in an airtight container to maintain softness for several days.

Nutrition

Find it online: https://daisyrecipe.com/pumpkin-snickerdoodles-chewy-soft-fall-cookies/