Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for the perfect fall treat, then these Chewy Pumpkin Snickerdoodle Cookies are just what you need! They are incredibly soft and gooey, bursting with flavors that remind you of cozy evenings by the fireplace. This recipe is a personal favorite of mine because it combines the warm spices of pumpkin pie with the delightful sweetness of snickerdoodles. Plus, there’s no need to chill the dough or break out a mixer—just simple, delicious fun!

These cookies are perfect for all occasions! Whether you’re hosting a family gathering, surprising your kids after school, or simply treating yourself on a busy weeknight, they will bring smiles all around.

Why You’ll Love This Recipe

• Super easy to make: With no mixer required and just a few simple steps, baking these cookies is a breeze!
• Deliciously chewy texture: The brown butter gives them a rich flavor, while the pumpkin keeps them soft and tender.
• Perfect for sharing: With 13 cookies in one batch, they’re great for parties or as a thoughtful gift.
• Fall flavors in every bite: Infused with pumpkin spice and cinnamon sugar, these cookies embrace everything we love about autumn.
• No chilling time needed: Get straight to baking without waiting!

Ingredients You’ll Need

Making these Chewy Pumpkin Snickerdoodle Cookies requires just a handful of wholesome ingredients that you likely have in your pantry. Each one plays an important role in creating that deliciously chewy texture and rich flavor.

For the Cookies

• 1 cup unsalted butter
• 2/3 cup Libby’s Pumpkin Puree (room temperature)
• 1/2 cup granulated sugar
• 1/2 cup + 2 tablespoons 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

For Rolling

• 1/3 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Variations

This recipe is wonderfully flexible! Feel free to experiment with flavors and ingredients to suit your taste.

• Add nuts: Toss in some chopped pecans or walnuts for extra crunch and flavor!
• Chocolate chips galore: Fold in some dairy-free chocolate chips for a delightful twist.
• Swap the spices: Use ginger or nutmeg instead of pumpkin spice for a different flavor profile.
• Make them gluten-free: Substitute regular flour with your favorite gluten-free blend.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (180°C). Lining two baking trays with parchment paper will ensure that your cookies don’t stick and come off easily once baked.

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, brown the butter. It will foam up, pop, and crackle—that’s completely normal! Stir it occasionally until it’s beautifully golden brown and has a nutty aroma. This step is crucial because browning the butter adds depth to the flavor of your cookies.

Step 3: Cool Down the Butter

After browning, pour the butter into a glass measuring cup. Let it cool in the fridge for about 45-60 minutes until it reaches between 70-75°F. Cooling is key; if the butter is too warm when mixing, your cookies might spread too much while baking.

Step 4: Prepare the Pumpkin Puree

Spread Libby’s Pumpkin Puree onto a plate and soak up any excess liquid with paper towels. You want it to be as dry as possible so it combines well with other ingredients.

Step 5: Mix Sugars and Butter

Once your butter has cooled down properly, whisk in both sugars until it’s combined into a sandy mixture. This creates that lovely sweetness we love in snickerdoodles!

Step 6: Add Egg Yolks and Flavors

Whisk in room temperature egg yolks along with vanilla extract and dried pumpkin puree. This mixture should be smooth and creamy—it’s where all those delicious flavors start to come together!

Step 7: Combine Dry Ingredients

Gently fold in flour, pumpkin spice, cream of tartar, salt, and baking soda until just mixed. Avoid overmixing; this helps keep those cookies nice and tender!

Step 8: Chill if Necessary

If your dough feels too soft, pop it in the fridge for about five minutes. The chilled dough makes it easier to scoop out cookie balls later!

Step 9: Roll in Cinnamon Sugar

Mix sugar and ground cinnamon together in a small bowl. Scoop out about three tablespoons of dough for each cookie ball and roll them in this sweet mix before placing them on prepared baking sheets.

Step 10: Bake & Enjoy!

Bake one tray at a time for about 10-12 minutes until edges are golden brown but centers remain slightly underbaked. Allow them to cool completely on wire racks before diving into these chewy delights!

When stored properly in an airtight container at room temperature, they’ll stay fresh for about two to three days—but I doubt they’ll last that long! Happy baking!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking can be a delightful experience, and with a few handy tips, you can ensure your pumpkin snickerdoodles turn out perfectly every time!

• Use room temperature ingredients: Starting with room temperature butter and eggs helps create a smoother dough that incorporates air better, leading to a fluffier texture in your cookies.
• Don’t skip browning the butter: This step adds a rich, nutty flavor that makes your cookies taste gourmet. Just be sure to monitor it closely to prevent burning!
• Check the pumpkin puree consistency: Removing excess moisture from the pumpkin ensures that your cookies won’t spread too much during baking, keeping them chewy and thick.
• Chill the dough if necessary: If your dough feels too soft, don’t hesitate to chill it longer. A firmer dough will help maintain shape while baking.
• Keep an eye on baking time: Every oven is different, so watch for golden edges and puffy centers. Pulling them out when slightly underbaked ensures they stay chewy as they cool.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are not just delicious; they’re also versatile when it comes to serving! Whether you’re hosting a get-together or enjoying them at home, here are some presentation ideas.

Garnishes

• Whipped Coconut Cream: A dollop of this dairy-free cream adds a light and airy touch that complements the spices beautifully.
• Chopped Pecans: Sprinkle some on top for added crunch and flavor that pairs nicely with the soft texture of the cookies.

Side Dishes

• Spiced Apple Cider: Warm apple cider with cinnamon is a perfect drink pairing that enhances the fall flavors of the cookies.
• Vanilla Ice Cream: A scoop of creamy vanilla ice cream served alongside these cookies makes for an indulgent treat.
• Pumpkin Spice Latte: Enjoying these cookies with a cozy pumpkin spice latte brings all the seasonal flavors together in one delightful experience.
• Fruit Salad: A light fruit salad with apples and pears provides a refreshing contrast to the rich sweetness of the cookies.

Enjoy sharing these delightful treats with friends and family. Happy baking!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep! You can make a batch ahead of time and enjoy them whenever you crave a cozy fall treat.

Storing Leftovers

• Store cookies in an airtight container at room temperature for up to 2-3 days.
• To maintain their chewiness, separate layers of cookies with parchment paper.

Freezing

• Freeze cookie dough balls on a baking sheet until solid, then transfer to a zip-top bag.
• Dough balls can be stored in the freezer for up to 3 months.

Reheating

• For a warm treat, reheat cookies in the microwave for about 10-15 seconds.
• Alternatively, bake frozen cookie dough balls directly from the freezer, adding an extra minute to the baking time.

FAQs

Here are some common questions about making Chewy Pumpkin Snickerdoodle Cookies:

Can I use pumpkin pie filling instead of pumpkin puree?

No, it’s best to use Libby’s Pumpkin Puree for this recipe. Pumpkin pie filling contains added sugars and spices that will alter the flavor and texture of your Chewy Pumpkin Snickerdoodle Cookies.

How can I make my Chewy Pumpkin Snickerdoodle Cookies even chewier?

To enhance the chewiness of your cookies, ensure that you do not overbake them. The centers should appear slightly underbaked when you remove them from the oven. You can also try adding an extra egg yolk for added moisture.

Can I freeze my Chewy Pumpkin Snickerdoodle Cookies?

Absolutely! Your cookies can be frozen after baking. Simply place them in an airtight container or zip-top bag and store them in the freezer for up to three months.

What is the best way to measure flour for these cookies?

For best results, spoon flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag as this can compact the flour and lead to dry cookies.

Final Thoughts

I hope you find joy in baking these Chewy Pumpkin Snickerdoodle Cookies! They are not only delicious but also bring warmth and comfort to any autumn day. Enjoy every gooey bite, share them with loved ones, or savor them all by yourself—they are sure to brighten your day! Happy baking!