Oh, fall baking! It’s just my favorite. The moment those leaves start to turn and there’s a crispness in the air, my kitchen calls me. And what’s better than those warm, cozy spices that just scream autumn? This year, I’m absolutely obsessed with creating the perfect Chewy Pumpkin Snickerdoodles. Seriously, these aren’t your average cookies. They’ve got that signature snickerdoodle tang from the cinnamon sugar coating, but with a wonderfully soft, chewy inside and a delicious whisper of pumpkin and spice. It reminds me of my grandmother’s kitchen that scent always meant comfort and love, and that’s exactly what these cookies bring!
Why You’ll Love These Chewy Pumpkin Snickerdoodles
Okay, so why are these cookies an absolute MUST-BAKE this fall? Let me count the ways!
- That Texture! They’re perfectly chewy in the middle with just a hint of crisp on the edges. No dry, crumbly cookies here, nope!
- Warm Spiced Flavor: The pumpkin puree and those classic fall spices – cinnamon, ginger, cloves – all mingle together for that cozy taste we adore.
- Easy Peasy Baking: Honestly, they come together so quickly. You probably have most of the ingredients already!
- Hello, Fall Vibes: Is there anything more festive than pumpkin and cinnamon-sugar together? They’re the ultimate cookie for autumn gatherings or just a chilly afternoon treat.
Essential Ingredients for Perfect Chewy Pumpkin Snickerdoodles
Alright, let’s talk ingredients! Getting these just right is the secret to those perfect chewy pumpkin cookies. Don’t worry, it’s all pretty standard fall baking stuff! Trust me, using the right ingredients makes all the difference.
For the Cookies
- 1 cup unsalted butter, softened: Make sure it’s nice and soft – that’s key for creaming it properly later!
- 1.5 cups granulated sugar: For that classic snickerdoodle sweetness.
- 2 large eggs: These bind everything together and add richness.
- 1 teaspoon vanilla extract: Just a splash to boost all those lovely flavors.
- 1 cup pumpkin puree: The star of our fall show! Make sure it’s pure pumpkin puree, *not* pumpkin pie filling. Big difference!
- 2.5 cups all-purpose flour: The base for our dough.
- 1 teaspoon baking soda: This helps give the cookies a little lift.
- 0.5 teaspoon salt: Balances out the sweetness and brings out all the other flavors.
- 1 teaspoon ground cinnamon: For that warm, cozy spice we all love.
- 0.5 teaspoon ground ginger: Adds just a hint of warmth.
- 0.25 teaspoon ground cloves: This packs a punch, so just a little goes a long way for that classic spice blend.
For the Coating
- 0.25 cup granulated sugar: This is for rolling the dough balls in.
- 2 teaspoons ground cinnamon: Enough to get that lovely cinnamon-sugar crust!
Equipment Needed for Chewy Pumpkin Snickerdoodles
Before you dive into all that yummy dough, let’s make sure you’ve got your tools ready! Having the right stuff makes baking these Chewy Pumpkin Snickerdoodles so much easier. Here’s what you’ll want:
- Mixing bowls: A couple of good-sized ones will do the trick.
- Electric mixer: Handheld or stand mixer – either works great for creaming that butter and sugar!
- Baking sheets: You’ll want at least two so you can bake in batches.
- Parchment paper: This is a lifesaver for preventing any sticking and making cleanup a breeze.
- Measuring cups and spoons: Precision is key for perfect cookies!
Step-by-Step Guide to Making Chewy Pumpkin Snickerdoodles
Alright, kitchen adventurers, this is where the magic happens! Making these Chewy Pumpkin Snickerdoodles is honestly so straightforward, you’ll be whipping them up in no time. Just follow along, and you’ll have a batch of pure autumn happiness ready before you know it! Oh, and if you’re loving all things pumpkin, you’ve gotta check out my awesome pumpkin bread and this maple-glazed version too!
Preparing the Dough for Chewy Pumpkin Snickerdoodles
First things first, let’s get that oven preheated to 350°F (175°C). Grab a baking sheet and line it with parchment paper – it makes cleanup so much easier, trust me! Now, in a big bowl, cream together that softened butter and the 1.5 cups of granulated sugar. You really want to beat it until it’s nice and light and fluffy. Then, toss in the eggs one by one, mixing well after each. A little splash of vanilla extract and that lovely pumpkin puree goes in next. In a separate bowl, whisk together your flour, baking soda, salt, and all those wonderful spices – cinnamon, ginger, and cloves. Now, gradually add this dry mixture to your wet ingredients. Mix it until it’s *just* combined; seriously, don’t overmix, or you’ll lose that chewy texture we’re aiming for!
Coating and Shaping Your Chewy Pumpkin Snickerdoodles
Okay, time to get those hands a little messy! In a small bowl, mix together the 0.25 cup of granulated sugar and the 2 teaspoons of ground cinnamon for your coating. This is what gives them that signature snickerdoodle sparkle and extra cinnamon kick. Now, grab about a tablespoon of dough and roll it into a nice, compact ball between the palms of your hands. Think about a 1-inch little sphere. Then, roll that dough ball all over in your cinnamon-sugar mixture until it’s nicely coated. It’s like giving each cookie a cozy cinnamon blanket!
Baking and Cooling Your Chewy Pumpkin Snickerdoodles
Once your dough balls are all dressed up in their cinnamon-sugar coats, place them on your prepared baking sheets. Give them a little space – about 2 inches apart – because they will spread a bit. Now, pop them into that preheated oven. You’ll want to bake them for about 9 to 11 minutes. Here’s the trick for chewy cookies: take them out when the edges look set but the centers are still a little soft. They’ll continue to bake on the hot pan for a few minutes after you pull them out. Let them cool on the baking sheets for about 5 minutes; this helps them hold their shape. Then, carefully transfer them to a wire rack to cool completely. Patience is a virtue here, my friends!
Tips for the Chewiest Pumpkin Snickerdoodles
You want truly the *chewiest* pumpkin snickerdoodles? I’ve got you covered! It’s all about a few little tricks. First, when it comes to your butter and eggs, make sure they’re at room temperature. This really helps them cream together smoothly, which means better texture. Also, resist the urge to overmix the dough once you add the flour – seriously, just mix until it’s *barely* combined. Overmixing develops gluten, and that leads to cakey cookies, not chewy ones!
And for baking? Trust me on this one: underbake them slightly! Take them out when the edges are set but the middle still looks a little soft. They’ll firm up on the hot baking sheet. If you like them extra chewy and soft, you could even try chilling the dough balls for about 15-20 minutes before rolling them in the cinnamon sugar and baking. It helps them spread less and stay thicker, which means extra chewiness! These little tips have made a huge difference for me, just like my tried-and-true brown sugar cookies.
Ingredient Notes and Substitutions for Chewy Pumpkin Snickerdoodles
Let’s chat about these ingredients for a minute, because sometimes a little tweak can make all the difference, or maybe you’re missing something! For these Chewy Pumpkin Snickerdoodles, the pumpkin puree is definitely the star. Just be totally sure you’re grabbing pure pumpkin puree and NOT pumpkin pie filling. The pie filling has added sugar and spices that will mess with the recipe’s flavor and texture. If you only have pie filling, you’d have to adjust the sugar and spices in the cookie itself, and honestly, it’s just not the same!
Regarding the sugars, using both granulated and the pumpkin puree gives us that perfect balance of sweetness and that signature snickerdoodle flavor. If you really wanted to experiment, you could try using a little brown sugar mixed in with the granulated sugar in the dough, but honestly, I find the granulated sugar with the pumpkin puree already gives it that lovely moisture.
Storage and Reheating Chewy Pumpkin Snickerdoodles
Okay, so you’ve hopefully got a wonderful batch of these Chewy Pumpkin Snickerdoodles, and you want to keep them tasting just as amazing, right? Easy peasy! Once they’ve cooled completely on the wire rack, you’ll want to store them in an airtight container. I like using pretty glass jars or good quality plastic containers. They’ll stay wonderfully chewy and delicious at room temperature for about 3 to 4 days. Honestly, they rarely last that long in my house!
If, by some miracle, you have any left after that, you can pop them in the fridge, but they might lose a little bit of that soft chewiness. Reheating is super simple if you want that warm-from-the-oven feeling. Just pop a cookie (or a few!) on a microwave-safe plate for about 10-15 seconds. They’ll be warm and gooey again in a flash!
Got questions about these delightful Chewy Pumpkin Snickerdoodles? I totally get it! Baking is a science and an art, and sometimes a little guidance goes a long way. Here are some of the most common things people ask, and my best tips to make sure your cookies turn out perfectly. If you’re on a pumpkin roll, be sure to check out my pumpkin muffins or even this fun pumpkin bread!
Can I make these Chewy Pumpkin Snickerdoodles vegan?
Oh, that’s a great question! Making them fully vegan would mean swapping out the butter and eggs. You could try using a vegan butter substitute and a flax egg (that’s 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes) or a commercial egg replacer. The pumpkin puree already makes them nice and moist, so it should work out pretty well!
How do I prevent my Chewy Pumpkin Snickerdoodles from spreading too much?
This is a big one for getting that lovely chewy texture! Make sure your butter and eggs were at room temperature when you mixed them; that helps create a more stable dough. Also, don’t overmix the dough once the flour is in. For extra insurance against spreading, you can definitely chill the dough balls for about 15-20 minutes in the fridge *before* you roll them in the cinnamon-sugar mixture and bake them. This really helps them keep their shape and stay nice and thick.
What’s the best way to store these cookies?
Storing them is super simple! Once they’ve completely cooled down, pop them into an airtight container. You can use a cookie tin, a plastic container with a good lid, or even a large zip-top bag. They’ll stay perfectly chewy and delicious at room temperature for about 3 to 4 days. Honestly, they disappear way faster than that in my house!
Why are my cookies cakey instead of chewy?
Uh oh! That usually happens for one of two reasons. First, overmixing the dough after you add the flour is a common culprit – it develops too much gluten. Second, overbaking can dry them out. Make sure you pull them from the oven when the edges look set but the center is still a bit soft. They’ll finish baking on the hot pan!
Nutritional Information
Just a heads-up, the nutritional info below is an estimate for these lovely Chewy Pumpkin Snickerdoodles per cookie. It can change a bit depending on the exact brands of ingredients you use and how big you roll your cookies. But it gives you a good idea!
Per Cookie (Approximate):
- Calories: 150-180
- Fat: 8-10g
- Protein: 1-2g
- Carbohydrates: 18-22g
Chewy Pumpkin Snickerdoodles
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1.5 cups of granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine the 0.25 cup of granulated sugar and 2 teaspoons of cinnamon for the coating.
- Roll the cookie dough into 1-inch balls. Then, roll each ball in the cinnamon-sugar mixture to coat.
- Place the coated dough balls onto the prepared baking sheets, about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft. They will continue to cook as they cool.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.