These delicious fall-themed chewy pumpkin snickerdoodle cookies are the perfect little treat for thanksgiving or any fall day! Made with pumpkin puree, pumpkin pie spice, and cinnamon, these snickerdoodle cookies are unbelievably delicious, soft, and chewy! The addition of an egg yolk also helps make these pumpkin snickerdoodle cookies extra chewy!

Chewy pumpkin snickerdoodle cookies rolled in cinnamon sugar on parchment paper

What is a snickerdoodle

Snickerdoodles are a type of cookie that is traditionally similar to a sugar cookie in ingredients, except for in 2 ways. Snickerdoodle’s use baking soda and cream of tartar for it’s rise and is rolled in cinnamon sugar. The result is a cookie that is beautifully soft and slightly chewy, and has a delicious cinnamon flavour. The cream of tartar adds a slight chewiness to the cookie, as well, it provides a delicate tangy flavour as well.

My fall-themed version of snickerdoodles features some added pumpkin puree, cinnamon, and pumpkin pie spice to the batter, giving them that classic fall flavour. As well, I added one egg yolk to the batter. This added egg yolk adds some further chewiness to the pumpkin snickerdoodle cookie!

Chewy pumpkin snickerdoodle cookies rolled in cinnamon sugar on parchment paper

How to make the pumpkin snickerdoodle cookies

1.Mix sugar and butter: Add brown sugar and melted butter to a large bowl, then beat with a hand mixer until well-combined

2. Add eggs, pumpkin puree, and vanilla: Throw in the eggs, pumpkin puree and vanilla, then beat again until combined.

3. Add dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, pumpkin pie spice, and cinnamon, then add this dry mixture into the large bowl, and beat again until just combined.

4. Scoop then roll in cinnamon sugar: Scoop the cookies out using a cookie scoop, then roll each scoop in the prepared cinnamon sugar mix.

5. Bake:  Place the cookies onto 2 baking sheets, then into the oven to bake!

Chewy pumpkin snickerdoodle cookies rolled in cinnamon sugar on parchment paper

Substituting for cream of tartar

Cream of tartar is classic in snickerdoodles. Cream of tartar adds a nice chewiness to the cookie, provides a slightly tangy flavour, and most importantly – it is the acid needed to react with baking soda to provide the cookie with rise.

That being said, I know that cream of tartar is sometimes hard to come by, especially outside of North America. If you can’t get your hands on any cream of tartar, you can substitute it in this recipe by using a little less baking soda and some baking powder as well.

For this recipe, substitute the cream of tartar by reducing the baking soda to 1 teaspoon and adding 1/2 teaspoon of baking powder.

Chewy pumpkin snickerdoodle cookies rolled in cinnamon sugar on parchment paper

Get the Recipe: Chewy Pumpkin Snickerdoodle Cookies

5 stars (2 reviews)
These soft and chewy pumpkin snickerdoodle cookies are the perfect fall-themed cookie with a ton of pumpkin spice flavour!
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
Servings: 24 cookies

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

  • Add all of the ‘Cinnamon Sugar Coating’ ingredients to a medium bowl, then whisk until combined. Set aside.

Chewy Pumpkin Snickerdoodle Cookies

  • 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.
  • In a large mixing bowl , add the melted butter and brown sugar, then beat with a hand mixer until combined.
  • 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.
  • Prepare 2 baking sheets with parchment paper.
  • 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.
  • Place into the oven and bake for 11-13 minutes.
Cuisine: American
Course: Baking
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