Worst Chewy Pumpkin Snickerdoodle Cookies? Try Recipe

Okay, friends, let me tell you about these Chewy Pumpkin Snickerdoodle Cookies! As you probably know, my kitchen is *always* the coziest spot, right? Well, imagine that, but amplified by the scent of pumpkin spice and warm cinnamon. Seriously, these cookies are like a hug in dessert form – and trust me, I’ve made a LOT of cookies in my time!

I’m Riley, by the way, and baking these always reminds me of autumn back in Galway, even though pumpkin isn’t exactly an Irish thing (oops!). But the spices? Totally remind me of my granny’s spice cake. Anyway, I wanted to create something that combined the best of both worlds: the comforting chewiness of a snickerdoodle with the warm, cozy flavors of pumpkin. And wow, did these Chewy Pumpkin Snickerdoodle Cookies deliver! They’re soft, chewy, and absolutely bursting with pumpkin and cinnamon-sugar goodness. This recipe makes the *perfect* fall treat. My family begs for them every year. So, grab your mixer, and let’s get baking!

Why You’ll Love These Chewy Pumpkin Snickerdoodle Cookies

Okay, so why *these* cookies? Well, let me tell you, they’re:

• Super chewy and soft – not cakey!
• Packed with pumpkin spice flavor.
• Easy to make – even a beginner can nail it!
• Perfect for fall baking (obviously!).

Reasons to Bake These Chewy Pumpkin Snickerdoodle Cookies

Seriously, you need these in your life! First off, that chewy texture? It’s all about the ratios, friends. I’ve tweaked this recipe a *lot* to get it just right. And the pumpkin spice? We’re not skimping! You get a real burst of warm, cozy flavor in every bite. Plus, I promise, this recipe is straightforward. No crazy techniques or hard-to-find ingredients. And hey, what’s better than a kitchen that smells like fall? These cookies deliver on that promise, big time!

Perfect Fall Treat

Honestly, these Chewy Pumpkin Snickerdoodle Cookies just scream “fall,” don’t they? The pumpkin, the spices, the warmth… it’s like wrapping yourself in a cozy blanket. They’re ideal for those chilly evenings when you just want something comforting and delicious. Trust me, these cookies are the perfect way to celebrate the season.

Ingredients for Chewy Pumpkin Snickerdoodle Cookies

Alright, let’s gather our goodies! You’ll need: 1 cup (2 sticks) of unsalted butter, softened; 1 cup packed light brown sugar; ½ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup pumpkin puree (not pumpkin pie filling!); 2 ¼ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; and ¼ teaspoon salt. Don’t forget extra cinnamon and sugar for rolling!

How to Make Chewy Pumpkin Snickerdoodle Cookies: Step-by-Step Instructions

Okay, are you ready to get your bake on? Don’t worry, it’s easier than you think! Just follow these steps, and you’ll have a batch of amazing Chewy Pumpkin Snickerdoodle Cookies in no time. First things first, preheat your oven to 350°F (175°C). This is super important, so don’t skip it!

Preparing the Dough for Chewy Pumpkin Snickerdoodle Cookies

Alright, let’s get that dough going! In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy – about 3-4 minutes. Beat in the egg and vanilla extract until well combined. Then, stir in that pumpkin puree. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix! That’s the key to chewy cookies, not tough ones!

Rolling and Coating Your Chewy Pumpkin Snickerdoodle Cookies

Okay, this is where the magic happens! In a small bowl, mix together some extra cinnamon and sugar – about ¼ cup sugar and 2 teaspoons cinnamon. Roll the dough into about 1-inch balls. Then, roll each ball in the cinnamon-sugar mixture, making sure they’re fully coated. Place the coated dough balls onto ungreased baking sheets (or baking sheets lined with parchment paper – makes cleanup a breeze!). Give them a little space to spread out.

Baking Your Chewy Pumpkin Snickerdoodle Cookies to Perfection

Pop those babies into the preheated oven and bake for 10-12 minutes. You’ll want the edges to be set, but the centers should still look a little soft. Don’t overbake them, or they’ll be crispy, not chewy! Let the Chewy Pumpkin Snickerdoodle Cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. And then… enjoy! Careful, they’re addictive!

Ingredient Notes and Substitutions for Chewy Pumpkin Snickerdoodle Cookies

Alright, let’s talk ingredients! Sometimes you’re missing something, or maybe you just wanna switch things up. No problem! I’ve got you covered with some easy swaps for these Chewy Pumpkin Snickerdoodle Cookies. Just remember, baking is a science, so changes *can* affect the final result. But hey, that’s part of the fun, right?

Swapping Ingredients in Your Chewy Pumpkin Snickerdoodle Cookies

Out of pumpkin puree? Unsweetened applesauce works in a pinch! For the spices, you can use pumpkin pie spice blend instead of individual spices – just use 2 teaspoons. If you’re gluten-free, a good 1:1 all-purpose gluten-free flour blend should work great. Just watch the baking time; gluten-free flours can sometimes bake a little faster.

Tips for the Best Chewy Pumpkin Snickerdoodle Cookies

Okay, friends, wanna take these cookies from good to *WHOA* good? Here are my top tips for perfect Chewy Pumpkin Snickerdoodle Cookies every single time. First, don’t skip chilling the dough! Even 30 minutes in the fridge helps prevent them from spreading too thin. Also, make sure your butter is *softened*, not melted. Big difference! And finally, don’t overbake! Slightly underbaked cookies are always chewier and more delicious. Trust me on this one! Oh! And one more thing – a little sprinkle of sea salt on top? Game changer!

Frequently Asked Questions About Chewy Pumpkin Snickerdoodle Cookies

Got questions about these delicious Chewy Pumpkin Snickerdoodle Cookies? Don’t worry, I’ve got answers! Here are a few of the most common questions I get about this recipe. Hopefully, this will help you bake the *best* pumpkin snickerdoodle cookies recipe ever!

Can I freeze Chewy Pumpkin Snickerdoodle Cookie dough?

Absolutely! Freezing the dough is a great way to have fresh cookies whenever you want them. Just roll the dough into balls, coat them in the cinnamon-sugar mixture, and then freeze them on a baking sheet. Once they’re frozen solid, transfer them to a freezer bag. When you’re ready to bake, just pop them straight into the oven – you might need to add a minute or two to the baking time.

How do I keep my Chewy Pumpkin Snickerdoodle Cookies soft?

Ah, the million-dollar question! The key here is *not* to overbake them. Slightly underbaked cookies will always be softer. Also, store them in an airtight container with a slice of bread. The bread will absorb any excess moisture and keep your chewy pumpkin cookies with cinnamon nice and soft for days! For more cookie recipes and hacks, check out our other posts!

Storing Your Chewy Pumpkin Snickerdoodle Cookies

Okay, so you’ve baked a batch (or two!) of these amazing cookies. Now what? Well, if you have any leftovers (doubtful!), just store them in an airtight container at room temperature. They’ll stay soft and chewy for up to 3 days. If you want to warm them up a bit, a few seconds in the microwave does the trick!

Disclaimer on Nutritional Information for Chewy Pumpkin Snickerdoodle Cookies

Just a heads-up: nutritional info can vary based on brands and such, so this isn’t an exact science, okay? Just a general guide! For more information, you can refer to our disclaimer.

Rate This Chewy Pumpkin Snickerdoodle Cookies Recipe!

Loved these Chewy Pumpkin Snickerdoodle Cookies? Leave a comment below and don’t forget to rate the recipe! Share your baking adventures with me on social media, too! I can’t wait to see your creations!

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