Deliciously Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Baking Recipe
Embrace the cozy flavors of autumn with these incredibly delicious and chewy pumpkin snickerdoodle cookies! Perfectly spiced with real pumpkin puree, a generous blend of pumpkin pie spice, and classic cinnamon, these cookies are a must-bake for Thanksgiving gatherings, Halloween parties, or any crisp fall day. Each bite offers a delightful balance of soft, tender interior and a slightly crisp, cinnamon-sugar coated exterior that will leave you craving more. We’ve even included a special trick with an extra egg yolk to ensure an unbelievably chewy texture that stands out from the rest!
Why You’ll Love These Pumpkin Snickerdoodle Cookies
These pumpkin snickerdoodle cookies aren’t just a seasonal treat; they’re an experience. Here’s why they’ll quickly become your go-to fall recipe:
- Irresistibly Chewy Texture: Thanks to the inclusion of cream of tartar and an extra egg yolk, these cookies boast a perfectly soft and chewy texture that melts in your mouth.
- Warm Fall Flavors: The combination of real pumpkin puree, aromatic pumpkin pie spice, and cinnamon creates a comforting flavor profile that encapsulates the essence of autumn.
- Simple to Make: With straightforward instructions, even beginner bakers can achieve bakery-quality results. The process is easy and fun!
- Perfect for Any Occasion: Whether you’re hosting a Thanksgiving dinner, a Halloween party, or simply enjoying a quiet evening at home, these cookies are a crowd-pleaser and a perfect addition to any fall celebration.
- Highly Customizable: While delicious on their own, they also serve as a fantastic base for further customization, like adding a drizzle of cream cheese frosting or a sprinkle of toasted pecans.
What Exactly is a Snickerdoodle?
A snickerdoodle is a cherished classic in the cookie world, often recognized by its signature cracked surface and a generous coating of cinnamon sugar. At its core, a traditional snickerdoodle shares many similarities with a sugar cookie, but it distinguishes itself in two crucial ways:
- Leavening Agents: Unlike many sugar cookies that rely solely on baking soda or baking powder, snickerdoodles uniquely use both baking soda and cream of tartar. Cream of tartar, an acidic salt, reacts with the baking soda to create a distinctive rise and contributes to the cookie’s characteristic tangy flavor.
- Cinnamon Sugar Coating: Before baking, each snickerdoodle dough ball is generously rolled in a mixture of cinnamon and sugar. This iconic coating caramelizes slightly in the oven, adding a delightful crunch and an unmistakable aroma and flavor.
The magical combination of these elements results in a cookie that is beautifully soft and wonderfully chewy, offering a delicate tangy note that perfectly complements the sweet cinnamon. The cream of tartar isn’t just for leavening; it also plays a significant role in achieving that desirable chewy texture that snickerdoodles are famous for.
Our Autumnal Twist: Pumpkin Snickerdoodle Perfection
For our fall-themed rendition, we elevate the classic snickerdoodle with seasonal ingredients that deepen its flavor profile and enhance its texture. We incorporate rich pumpkin puree directly into the batter, infusing each cookie with natural pumpkin sweetness and moisture. Alongside this, a medley of cinnamon and pumpkin pie spice ensures every bite bursts with those beloved autumn notes.
A secret ingredient for ultimate chewiness in this recipe is the addition of a single egg yolk. While whole eggs contribute to binding and moisture, an extra egg yolk boosts the fat content without adding excess liquid, resulting in an even more tender and delightfully chewy pumpkin snickerdoodle cookie. This small tweak makes a big difference, transforming an already fantastic cookie into an extraordinary one!
Essential Ingredients for Your Pumpkin Snickerdoodles
Crafting the perfect pumpkin snickerdoodles starts with understanding the role of each ingredient. Here’s a closer look at what you’ll need:
- All-Purpose Flour: The foundation of our cookies. Proper measurement is key – spoon and level the flour to avoid a dense cookie.
- Baking Soda & Cream of Tartar: This dynamic duo is essential for the snickerdoodle’s signature lift and tangy flavor. Cream of tartar also contributes to the chewy texture.
- Salt: Balances the sweetness and enhances all the flavors.
- Pumpkin Pie Spice & Cinnamon: These spices bring the quintessential fall flavors to life. You can use a store-bought blend or make your own with cinnamon, nutmeg, ginger, and cloves.
- Unsalted Butter (Melted): Using melted butter helps create a chewier cookie by preventing too much air from being incorporated into the dough, leading to a denser, more substantial texture.
- Dark Brown Sugar: Adds moisture, depth of flavor, and contributes significantly to the chewiness of the cookies. Its molasses content makes a notable difference compared to white sugar alone.
- Large Egg Yolk: Our secret weapon for extra chewiness! The added fat from the yolk enriches the dough and keeps the cookies wonderfully soft and tender.
- Pumpkin Puree: Ensure you use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. This provides natural moisture and the authentic pumpkin flavor we crave.
- Vanilla Extract: A splash of vanilla enhances the overall flavor profile, adding warmth and depth.
- Cinnamon Sugar Coating: A blend of white sugar, dark brown sugar, and cinnamon creates that iconic, crunchy, spiced exterior. The brown sugar in the coating also adds a slight molasses note and helps in caramelization.
Step-by-Step Guide: How to Make the Pumpkin Snickerdoodle Cookies
Making these delightful pumpkin snickerdoodles is a straightforward process. Follow these simple steps for perfectly soft and chewy cookies every time:
1. Prepare Your Cinnamon Sugar Coating
In a medium bowl, combine the white sugar, dark brown sugar, and cinnamon. Whisk them together thoroughly until all ingredients are well integrated. Set this mixture aside; you’ll use it to coat your cookie dough balls just before baking.
2. Mix the Wet Ingredients
In a large mixing bowl, combine the melted unsalted butter with the dark brown sugar. Using a hand mixer or stand mixer, beat these two ingredients until they are thoroughly combined and smooth. This step ensures an even distribution of sweetness and fat.
Next, add the large egg yolk, pumpkin puree, and vanilla extract to the butter-sugar mixture. Beat again until these wet ingredients are fully incorporated, making sure to scrape down the sides of the bowl periodically to ensure everything is evenly mixed.
3. Combine Dry Ingredients
In a separate, medium-sized bowl, whisk together the dry ingredients: all-purpose flour, baking soda, cream of tartar, salt, pumpkin pie spice, and an additional teaspoon of cinnamon. Whisk well to ensure that the leavening agents and spices are evenly distributed throughout the flour. This prevents clumps and ensures a consistent texture in your cookies.
4. Form the Dough
Gradually add the whisked dry ingredient mixture into the large bowl containing the wet ingredients. Mix on low speed with your hand mixer or stand mixer until just combined. Be careful not to overmix the dough, as overmixing can lead to tough cookies. Stop mixing as soon as no dry streaks of flour remain.
5. Scoop, Roll, and Bake
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a small cookie scoop (about 1.5 tablespoons), scoop out uniform portions of the cookie dough. Roll each scoop generously in the prepared cinnamon sugar coating, ensuring it’s completely covered. Place the coated cookie dough balls evenly spaced onto your prepared baking sheets.
Bake for 11-13 minutes, or until the edges are lightly golden and the centers are still soft. They may appear slightly underbaked in the middle, but they will continue to set as they cool. Overbaking will result in a drier, less chewy cookie. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Substituting for Cream of Tartar: A Handy Baking Hack
Cream of tartar is indeed a classic ingredient in snickerdoodles, playing a multifaceted role. It contributes significantly to the cookie’s signature chewiness, imparts a delicate tangy flavor, and, most importantly, provides the necessary acid to react with baking soda, giving the cookie its characteristic rise and soft texture. Without cream of tartar, snickerdoodles might turn out flatter, less chewy, and without that subtle tangy note.
However, we understand that cream of tartar can sometimes be difficult to find, especially in certain regions outside of North America. If you find yourself without this key ingredient, don’t worry! You can still achieve delicious results with a simple substitution.
For this recipe, if you need to substitute cream of tartar, you can do so by making a slight adjustment to your leavening agents. Instead of the specified amounts, reduce the baking soda to 1 teaspoon and add 1/2 teaspoon of baking powder. Baking powder is a combination of baking soda and an acid (often cream of tartar), so this adjustment will help mimic the leavening and textural effects while still giving your pumpkin snickerdoodles a great rise and delicious flavor.
This substitution ensures your cookies will still be wonderfully soft and chewy, even without a standalone cream of tartar. It’s a great trick to keep in your baking arsenal!
Tips for Baking the Best Pumpkin Snickerdoodles
Achieving bakery-perfect pumpkin snickerdoodles is easier than you think with a few key tips:
- Measure Flour Correctly: Always spoon your flour into the measuring cup and level it off with the back of a knife. Scooping directly can compact the flour, leading to too much flour and dry, dense cookies.
- Don’t Overmix the Dough: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, resulting in tough, less chewy cookies.
- Use Room Temperature Ingredients (where specified): While butter is melted here, for the egg yolk, ensuring it’s at room temperature helps it emulsify better with other ingredients, creating a smoother, more uniform dough.
- Don’t Overbake: Snickerdoodles are best when slightly underbaked. They will look pale and slightly puffy when they come out of the oven. The edges should be set, but the centers still soft. They will firm up as they cool, giving you that perfect chewy texture.
- Chill the Dough (Optional but Recommended): While not strictly necessary for this recipe, chilling the dough for 30 minutes to an hour can deepen the flavors, especially the spices, and help prevent the cookies from spreading too much.
- Generous Cinnamon Sugar Coating: Don’t be shy with the cinnamon sugar! A thick, even coating provides that satisfying texture and burst of flavor.
- Evenly Space Cookies: Give your cookies enough space on the baking sheet (about 2 inches apart) to allow for proper airflow and even baking.
Frequently Asked Questions About Pumpkin Snickerdoodle Cookies
Can I use fresh pumpkin puree instead of canned?
Yes, you can! However, fresh pumpkin puree can sometimes be more watery than canned, which might affect the dough consistency. If using fresh, make sure it’s very well-drained to avoid adding too much moisture to your cookie dough.
How do I store these chewy pumpkin snickerdoodles?
Store leftover cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them.
Can I freeze the cookie dough or baked cookies?
Absolutely! For dough, scoop and roll the dough balls in cinnamon sugar, then flash freeze them on a baking sheet until solid. Transfer them to a freezer-safe bag and store for up to 3 months. Bake from frozen, adding a minute or two to the baking time. Baked cookies can also be frozen in an airtight container for up to 3 months; thaw at room temperature before serving.
My cookies turned out flat, what went wrong?
Several factors can lead to flat cookies: your butter might have been too warm (melted is fine, but not hot), your leavening agents might be old, you might have used too much flour or too little, or your oven temperature could be inaccurate. Ensure you’re measuring ingredients precisely and that your oven is calibrated correctly.
Can I add other mix-ins to the pumpkin snickerdoodles?
Of course! These cookies are delicious as is, but you can experiment with additions like white chocolate chips, chopped pecans, or even a swirl of cream cheese frosting once they’ve cooled. Just be mindful that additions might alter the texture slightly.
Get the Recipe:
Chewy Pumpkin Snickerdoodle Cookies
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Ingredients
Cinnamon Sugar Coating
- 1/4 cup (50g) White Sugar
- 2 tbsp (28g) Dark Brown Sugar
- 2 tsp Cinnamon
Chewy Pumpkin Snickerdoodle Cookies
- 2 ¼ cups (280g) All Purpose Flour,, properly measured
- 1 ¼ tsp Baking Soda
- 1/2 tsp Cream of Tartar
- 1/2 tsp Salt
- 1 tsp Pumpkin Pie Spice
- 1 tsp Cinnamon
- 1 cup (227g) Unsalted Butter,, melted
- 1 ½ cups (290g )Dark Brown Sugar
- 1 Large Egg Yolk
- 1/3 cup (80g) Pumpkin Puree
- 1 tbsp Vanilla Extract
Instructions
Cinnamon Sugar Coating
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Add all of the ‘Cinnamon Sugar Coating’ ingredients to a medium bowl, then whisk until combined. Set aside.
Chewy Pumpkin Snickerdoodle Cookies
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Preheat oven to 350F. In a medium to large sized bowl, add the flour, baking soda, cream of tartar, salt, pumpkin pie spice, and cinnamon. Whisk well to combine, then set aside.
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In a large mixing bowl , add the melted butter and brown sugar, then beat with a hand mixer until combined.
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Add the egg yolk, pumpkin puree and vanilla, then beat until well-combined, scraping at the edges periodically. Add in the flour mixture and mix on low until combined, scraping at the edges. Ensure it is well combined, but do not overmix.
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Prepare 2 baking sheets with parchment paper.
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Using a small cookie scoop, scoop out your cookies. Roll each cookie in the prepared cinnamon sugar coating, then evenly place the cookies onto the baking sheets.
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Place into the oven and bake for 11-13 minutes.