The Best Chewy Pumpkin Snickerdoodle Cookies (A Fall Favorite!)

Hello, my friends, and welcome to what I truly believe is the perfect cookie for the fall season. If you are a fan of soft, chewy, and warmly spiced cookies, then you are about to fall head over heels for these incredible Pumpkin Snickerdoodle Cookies. This recipe is a glorious fusion of two beloved classics: the cozy, spiced flavor of a pumpkin cookie and the sugary, cinnamon-dusted charm of a snickerdoodle.

Forget cakey, bland pumpkin cookies of the past. This recipe is specifically designed to produce a wonderfully chewy, moist, and deeply flavorful cookie, thanks to a few simple but crucial tricks. Each cookie is loaded with warm spices and sweet white chocolate chips, then rolled in a generous coating of cinnamon sugar for that signature snickerdoodle crunch. They are unbelievably delicious, and I must warn you: they disappear fast, so you might want to make a double batch!

Why These are The Ultimate Pumpkin Cookies

This is guaranteed to be your new go-to cookie for all of autumn.

• Perfectly Soft & CHEWY Texture: The secret to a chewy, not cakey, pumpkin cookie is using melted butter and blotting the pumpkin puree to remove excess moisture. This results in the most incredible, dense, and chewy texture.
• Packed with Warm Fall Flavors: The combination of cinnamon and pumpkin pie spice in the cookie, plus the generous roll in cinnamon sugar, makes every single bite taste like a warm, cozy hug.
• A Delicious Flavor Combination: The sweet, creamy white chocolate chips are the absolute perfect pairing for the warm spices and the earthy flavor of the pumpkin.
• The Chilling Step is Key: A quick 30-minute chill in the refrigerator is the foolproof secret to a thick cookie that doesn’t overspread, and it also allows the flavors to meld and deepen.

Gather Your Cozy Fall Ingredients: What You’ll Need

This impressive cookie comes together with a handful of classic, powerful pantry staples.

• 1/2 cup (113g) unsalted butter, melted & slightly cooled
• 1/4 cup (50g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 teaspoon pure vanilla extract
• 6 Tablespoons (86g) pumpkin puree, blotted
• 1 1/2 cups (188g) all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder & 1/4 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 cup (90g) white chocolate chips (optional)

For the Coating:

• 1/2 cup (100g) granulated sugar
• 1 teaspoon ground cinnamon

Crafting Your Pumpkin Snickerdoodles: Step-by-Step Guide

Let’s bake the perfect chewy fall cookie. The blotting and chilling steps are your secrets to success!

1. Prep the Pumpkin and Mix the Dough: This is the most important step for a chewy cookie! Take your pumpkin puree and press it between several layers of paper towels to absorb and remove as much excess moisture as possible. In a medium bowl, whisk the melted butter and both sugars together. Whisk in the vanilla and the blotted pumpkin puree until smooth.
2. Combine the Dough and Chill: In a separate large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. The dough will be very soft. If you’re using them, fold in the white chocolate chips. Cover the dough and chill it in the refrigerator for at least 30 minutes. This is a must!

1. Prep the Oven and Coating: When you’re ready to bake, preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper. In a small, shallow bowl, mix together the 1/2 cup of granulated sugar and 1 teaspoon of cinnamon for the coating.
2. Roll and Bake: Scoop the chilled dough into balls, using about 1.5 tablespoons of dough per cookie. Roll each ball generously in the cinnamon-sugar coating. Arrange the coated dough balls about 3 inches apart on your prepared baking sheets. Use the bottom of a glass or a measuring cup to slightly flatten the tops of the dough balls.

1. Bake to Chewy Perfection: Bake for 11–12 minutes. The cookies will look very soft in the center, and the edges should just be set. This is the secret to a chewy cookie! Remove them from the oven. For a beautiful finish, you can gently press a few extra white chocolate chips into the tops of the warm cookies.
2. Cool and Enjoy: Let the cookies cool on the baking sheets for at least 10 minutes before transferring them to a wire rack to cool completely. The cookies are even better after they’ve had a few hours to cool, as the flavors deepen and the texture becomes even chewier.

Wise Tips for the Best Pumpkin Cookies

• Blot Your Pumpkin! I can’t say this enough. Removing excess water from the pumpkin puree is the absolute key to a chewy, dense cookie rather than a puffy, cakey one.
• The Chill Time is Non-Negotiable: Chilling the soft dough for at least 30 minutes is essential. It helps the cookies bake up thick and prevents them from spreading too much.
• Don’t Overbake: For the perfect soft and chewy texture, pull the cookies from the oven when they still look a little underdone in the very center. They will continue to firm up as they cool on the hot baking sheet.
• Patience After Baking: These cookies are one of the rare kinds that truly get better with time. Letting them cool completely for a few hours allows the spices to meld and the texture to become perfectly chewy.

Frequently Asked Questions (FAQ) – Pumpkin Snickerdoodle Cookies

Can I make the dough ahead of time?
Yes! This cookie dough is fantastic for making ahead. You can chill it in the refrigerator for up to 3 days. Just let it sit at room temperature for about 15-30 minutes to soften slightly before scooping and rolling.

Can I use a different kind of chip?
Absolutely! While white chocolate is a perfect pairing, these would also be delicious with semi-sweet chocolate chips, butterscotch chips, or even cinnamon chips.

What if I don’t have pumpkin pie spice?
You can make your own! Just use 1/4 teaspoon each of ground ginger, nutmeg, cloves, and allspice in addition to the 1 1/2 teaspoons of cinnamon already in the recipe.

Conclusion

These Pumpkin Snickerdoodle Cookies are a true celebration of all the best flavors and textures of fall. They are chewy, soft, warmly spiced, and an incredibly satisfying and delicious treat. I hope this becomes your new favorite cookie for the season!