Chewy Pumpkin Snickerdoodles The BEST Fall Cookies Recipe

Is there anything that screams “fall” more than the aroma of pumpkin spice filling your kitchen? This year, ditch the basic pumpkin pie and level up your autumn baking game with these Chewy Pumpkin Snickerdoodle Cookies. I’ve tested this recipe over a dozen times, tweaking every ingredient until I achieved the perfect balance of chewy, spiced, and pumpkin-y goodness. The first time I tried making these, they came out cakey and bland, but after adjusting the ratios and adding a secret ingredient (more on that later!), I finally nailed it. These cookies are not only incredibly delicious but also surprisingly easy to make, making them the perfect treat for busy weeknights or weekend baking sessions.

These cookies take the classic snickerdoodle and infuse it with the warm, comforting flavors of pumpkin spice. The result? A soft, chewy cookie with crispy edges, a hint of tanginess from the cream of tartar, and a burst of autumn goodness in every bite. Perfect for sharing (or not!), these Pumpkin Snickerdoodles are guaranteed to become a fall favorite.

Gathering Your Pumpkin Spice Dream Team

The Key Ingredients

Let’s break down what makes these cookies so irresistible. We’re not just throwing pumpkin puree into a basic cookie dough; we’re building layers of flavor and texture. Here’s what you’ll need:

• All-Purpose Flour: The foundation of our cookies.
• Pumpkin Puree: Make sure it’s 100% pumpkin, not pumpkin pie filling!
• Granulated Sugar: For sweetness and crisp edges.
• Brown Sugar: Adds moisture and a caramel-like flavor.
• Butter: Unsalted, softened to room temperature, is crucial for a tender crumb.
• Egg: Binds the ingredients together.
• Vanilla Extract: Enhances all the other flavors.
• Pumpkin Pie Spice: The magic ingredient that brings the fall vibes.
• Cream of Tartar: The secret to that signature snickerdoodle tang and chewy texture.
• Baking Soda: For leavening.
• Salt: Balances the sweetness.

The Secret Weapon

Okay, it’s not that secret, but a touch of molasses adds a depth of flavor that elevates these cookies from good to extraordinary. Trust me on this one!

Mixing the Dough: A Step-by-Step Guide

Creaming the Butter and Sugars

In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. This step is crucial for incorporating air into the dough, which will result in a lighter, more tender cookie.

Adding the Wet Ingredients

Beat in the egg and vanilla extract until well combined. Then, add the pumpkin puree and molasses, mixing until everything is evenly incorporated. Don’t overmix at this stage.

Dry Ingredients and Dough Formation

Combining the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, cream of tartar, baking soda, and salt. This ensures that the spices are evenly distributed throughout the dough.

Gradually Add Dry to Wet

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.

Chilling the Dough: Patience is Key

Why Chill the Dough?

Chilling the dough is essential for preventing the cookies from spreading too much in the oven. It also allows the flavors to meld together, resulting in a more flavorful cookie. I recommend chilling the dough for at least 30 minutes, but longer is even better.

Chilling Instructions

Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. If chilling for longer than 2 hours, let the dough sit at room temperature for 10-15 minutes before scooping.

Rolling and Baking: The Final Stretch

Preheating and Preparing

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze.

Rolling the Dough

In a small bowl, combine granulated sugar and cinnamon for the coating. Roll the chilled dough into 1-inch balls and then roll each ball in the cinnamon-sugar mixture, ensuring they are fully coated.

Baking to Perfection

Baking Time

Place the coated cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. The cookies will continue to bake slightly as they cool on the baking sheet.

Cooling Process

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart.

Storing and Serving

Storing Your Cookies

Store these Pumpkin Snickerdoodle Cookies in an airtight container at room temperature for up to 3 days. They’re also delicious frozen; simply thaw them at room temperature before serving.

Serving Suggestions

These cookies are perfect on their own, but they’re also delicious with a glass of milk, a cup of coffee, or even a scoop of vanilla ice cream. For an extra touch of fall flair, dust them with a little extra cinnamon or pumpkin pie spice before serving.

Expert Tips for Perfect Pumpkin Snickerdoodles

• Don’t Overmix: Overmixing the dough can lead to tough cookies. Mix until just combined.
• Use Room Temperature Butter: Softened butter is essential for creaming properly with the sugars.
• Chill the Dough: This prevents the cookies from spreading too much and allows the flavors to meld.
• Measure Flour Accurately: Use the spoon and level method to avoid adding too much flour.
• Spice it Up: Adjust the amount of pumpkin pie spice to your liking.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices, which will throw off the balance of the recipe. Use 100% pure pumpkin puree.

Can I make these cookies ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. You can also bake the cookies and freeze them for later.

Why are my cookies flat?

Your cookies may be flat if you didn’t chill the dough long enough, or if your oven temperature is too low. Also, make sure your baking soda is fresh.

Can I make these cookies gluten-free?

Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour. Be sure to use a blend that contains xanthan gum.

How do I store leftover cookies?

Store leftover cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.

Can I add chocolate chips to these cookies?

Absolutely! Chocolate chips would be a delicious addition to these Pumpkin Snickerdoodles. I recommend using semi-sweet or dark chocolate chips.

What if I don’t have cream of tartar?

Cream of tartar is essential for the signature tang and chewy texture of snickerdoodles. If you don’t have it, you can try substituting it with lemon juice or vinegar (use half the amount), but the flavor and texture may be slightly different.

Share the Pumpkin Love!

These Chewy Pumpkin Snickerdoodle Cookies are more than just a recipe; they’re a warm hug in cookie form. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love them as much as my family and I do. So, gather your ingredients, preheat your oven, and get ready to fill your kitchen with the irresistible aroma of fall. Don’t forget to snap a picture of your creations and share them with me! What are your favorite fall baking traditions? Let me know in the comments below!

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