Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cozy treat that captures the essence of fall, you have to try these Chewy Pumpkin Snickerdoodle Cookies! They are soft, gooey, and bursting with warm spices that will make your heart sing. This recipe is so easy to whip up; it’s perfect for busy weeknights or family gatherings when you want to fill the house with the irresistible aroma of freshly baked cookies. Trust me, these cookies will quickly become a favorite!

What makes this recipe extra special? The combination of brown butter and pumpkin gives the cookies a rich flavor that’s hard to resist. Plus, there’s no need for chilling the dough or using any fancy equipment—just mix it all by hand and enjoy!

Why You’ll Love This Recipe

• Quick and Easy: No mixer required! Just whisk by hand and bake.
• Fall Flavors: Filled with pumpkin spice and brown butter goodness.
• Family-Friendly: Everyone in the family will love these chewy delights.
• Make-Ahead Convenience: Freeze the dough balls for an instant treat anytime!
• Perfect Texture: Soft and chewy with a delightful cinnamon sugar coating.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to create these delicious cookies. You’ll likely have most of them already in your kitchen, making this recipe even easier!

• 1 cup unsalted American butter (SEE NOTES)
• 2/3 cup Libby’s Pumpkin Puree (room temperature)
• 1/2 cup granulated sugar
• 1/2 cup + 2 tablespoon dark brown sugar (packed)
• 2 large egg yolks (room temperature)
• 2 teaspoons vanilla extract
• 1 2/3 cup + 1 tablespoon all-purpose flour (see notes for measuring)
• 1 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt
• 1/3 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Variations

This recipe is wonderfully flexible! Feel free to get creative and customize it to suit your taste.

• Add Nuts: Toss in some chopped pecans or walnuts for a crunchy texture.
• Chocolate Chips: Mix in a handful of chocolate chips for an extra sweet twist.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
• Spice It Up: Try adding a pinch of nutmeg or ginger for more depth in flavor.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

First things first, preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper and set them aside. This step ensures that your cookies bake evenly while preventing them from sticking.

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, brown your butter. This process brings out a rich, nutty flavor that makes these cookies special. As it cooks, it will foam and crackle—don’t worry, just keep stirring occasionally until you see those lovely brown bits forming at the bottom.

Step 3: Cool the Butter

Once browned, pour the butter into a glass measuring cup. Allow it to cool in the fridge while stirring every 20 minutes until its temperature reaches about 70°F (21°C). Cooling is crucial here; if it’s too warm, your cookies will spread flat while baking!

Step 4: Prepare the Pumpkin

Spread the pumpkin puree on a plate and press paper towels into it to absorb excess liquid. This helps achieve that perfect cookie texture. After a few rounds of pressing, you should have about 1/3 cup of dry pumpkin puree ready for mixing into your dough.

Step 5: Mix Sugars and Butter

When your butter has cooled down, whisk together the brown sugar and granulated sugar until combined—about one minute should do it! The mixture should resemble wet sand. This step adds sweetness and moisture to our cookie dough.

Step 6: Add Egg Yolks and Vanilla

Next up, whisk in those room-temperature egg yolks along with vanilla extract and dried pumpkin puree. This mixture adds richness to our cookies while keeping them moist.

Step 7: Combine Dry Ingredients

Gently fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined. Be careful not to overmix! Setting aside the dough in the fridge for five minutes helps firm it up—making scooping easier.

Step 8: Roll in Cinnamon Sugar

In a small bowl, combine cinnamon and sugar for rolling. Scoop out dough balls about three tablespoons each, roll them in cinnamon sugar, then place them on prepared baking sheets spaced apart. This coating adds an irresistible crunch!

Step 9: Bake

Bake one tray at a time for about 10-12 minutes or until edges are golden brown but centers remain puffy. Let them cool completely on wire racks before digging in—this allows their flavors to settle beautifully.

Step 10: Store or Freeze

Store any leftover cookies in an airtight container at room temperature for up to three days or freeze dough balls so you can bake fresh cookies whenever you want!

Enjoy every bite of these Chewy Pumpkin Snickerdoodle Cookies! They’re sure to be a hit whether it’s just another day at home or you’re celebrating something special.

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Making the perfect chewy pumpkin snickerdoodle cookies is all about attention to detail, so here are some tips to ensure your baking adventure is a success!

• Use room temperature ingredients: Ingredients like butter, eggs, and pumpkin puree mix together better when they’re at room temperature. This helps create a smooth dough, leading to evenly baked cookies.

• Don’t skip the browning step: Browning the butter adds a nutty flavor that truly elevates these cookies. It’s worth the extra time, as it brings depth and richness that complements the pumpkin spice beautifully.

• Measure flour correctly: To avoid dense cookies, spoon the flour into your measuring cup rather than scooping directly from the bag. This prevents you from packing too much flour into your measure, which can lead to dry cookies.

• Chill the dough if necessary: If your dough feels too soft or sticky after mixing, don’t hesitate to chill it for a bit longer. Chilling helps the cookies maintain their shape while they bake.

• Watch for doneness: Keep an eye on your cookies as they bake! They should be golden around the edges but slightly underbaked in the center for that chewy texture. They’ll continue to firm up as they cool.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are delightful on their own, but with a little creativity, you can make them even more special! Here are some fun ways to present and serve them.

Garnishes

• Drizzle of caramel: A light drizzle of caramel sauce adds sweetness and a beautiful presentation touch that complements the pumpkin flavor.
• Sprinkle of sea salt: A pinch of flaky sea salt on top can balance out the sweetness and enhance the flavors in each bite.
• Whipped cream: A dollop of whipped cream can turn these cookies into a mini dessert experience—perfect for impressing guests!

Side Dishes

• Hot apple cider: The warmth and spices in apple cider create a wonderful pairing with these cookies, making for a cozy autumn treat.
• Vanilla ice cream: Serve these cookies warm with a scoop of vanilla ice cream for an indulgent dessert that combines textures and temperatures beautifully.
• Pumpkin spice latte: Enjoying these cookies alongside a pumpkin spice latte brings out all those fall flavors in harmony—perfect for an afternoon snack!
• Chai tea: The spiced notes of chai complement the cinnamon sugar of the cookies well, creating a comforting and aromatic pairing.

By taking these serving suggestions into account, you’ll transform your chewy pumpkin snickerdoodle cookies into a delightful experience for any gathering or just a cozy night in! Enjoy your baking journey!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep, allowing you to enjoy the flavors of fall whenever you crave a sweet treat. With simple storage options, you can keep your cookies fresh and delicious for days.

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature for up to 2-3 days.
• Keep them away from direct sunlight to maintain their softness.

Freezing

• To freeze cookie dough balls, scoop and roll them as directed in the recipe.
• Place the rolled dough balls on a baking sheet lined with parchment paper and freeze until solid.
• Once frozen, transfer the dough balls to a freezer-safe bag or container. They can be stored for up to 3 months.

Reheating

• To reheat frozen cookie dough, let it sit at room temperature for about 30 minutes before baking.
• For leftover baked cookies, microwave them for about 10-15 seconds or place them in a warm oven (around 300 F) for a few minutes until warmed through.

FAQs

Here are some common questions about making these delightful cookies!

Can I use pumpkin puree in my Chewy Pumpkin Snickerdoodle Cookies?

Absolutely! Using Libby’s Pumpkin Puree gives these cookies that perfect fall flavor. Just make sure to drain any excess moisture for the best texture.

How do I ensure my Chewy Pumpkin Snickerdoodle Cookies stay chewy?

The key is to slightly underbake them so they remain soft in the center. Also, make sure your butter is cool but still liquid when mixing in your ingredients.

Can I substitute the butter in this recipe?

Yes, you can use plant-based butter alternatives if you’re looking for a dairy-free option. Just ensure they are stick-based and suitable for baking.

How many Chewy Pumpkin Snickerdoodle Cookies does this recipe make?

This recipe yields approximately 13 deliciously chewy cookies!

Final Thoughts

I hope you enjoy making these Chewy Pumpkin Snickerdoodle Cookies as much as I do! They capture all the warm, cozy flavors of fall and are perfect for sharing with family and friends or enjoying solo with a cup of tea. Don’t hesitate to try this recipe; it’s sure to become a seasonal favorite. Happy baking!