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Chewy pumpkin snickerdoodle cookies, close up.
Lady Maria

Easy Chewy Pumpkin Snickerdoodles

These pumpkin snickerdoodles combine the cozy flavors of pumpkin spice with the classic tangy chewiness of a snickerdoodle. This recipe creates soft, chewy cookies bursting with autumnal spices like cinnamon, ginger, and nutmeg, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 1/4 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons cream of tartar for coating
  • 1/4 cup granulated sugar for coating

Equipment

  • Baking sheets
  • parchment paper
  • medium bowl
  • Large bowl
  • whisk
  • Electric mixer (stand or hand mixer)
  • measuring cups and spoons
  • Cookie scoop or tablespoon
  • wire rack

Method
 

  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on high speed).
  4. Beat in the pumpkin puree, egg, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. The dough will be slightly sticky.
  6. In a small bowl, combine the remaining granulated sugar and cream of tartar.
  7. Roll the dough into 1-inch balls.
  8. Roll each ball in the sugar-cream of tartar mixture, coating evenly.
  9. Place the coated cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
  10. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Don't overbake.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  12. Enjoy!

Notes

For best results, ensure all ingredients are at room temperature. Do not overbake the cookies; they should be slightly soft in the center when removed from the oven. Store cooled cookies in an airtight container at room temperature for up to 3 days. To freeze unbaked cookie dough, roll into balls, coat in sugar mixture, and freeze on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.