Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a delightful treat that captures the essence of fall, these Chewy Pumpkin Snickerdoodle Cookies are just what you need! Imagine biting into a warm, gooey cookie that combines the rich flavors of brown butter with classic pumpkin spice and a sprinkle of cinnamon sugar. This recipe has quickly become a favorite in my home, perfect for cozy family gatherings or those busy weeknights when you just need a little something sweet to brighten your day.

What makes these cookies truly special is how easy they are to whip up—no mixer required! Just grab a bowl, some simple ingredients, and you’re on your way to baking magic. Whether you’re sharing them with friends or keeping them all to yourself (no judgment here!), these cookies will surely become a cherished recipe in your collection.

Why You’ll Love This Recipe

• Super Chewy Texture: Each cookie has that perfect chewy bite that makes them irresistible.
• Fall Flavors: With brown butter and pumpkin spice, they embody everything we love about autumn.
• No Chill Time: You can get these cookies in the oven in no time—great for last-minute cravings!
• Family-Friendly: Kids will love rolling the dough in cinnamon sugar; it’s a fun activity for everyone!
• Make Ahead Convenience: These cookies stay fresh for days, making them perfect for meal prep or baking ahead of time.

Ingredients You’ll Need

You’ll find that this recipe uses simple and wholesome ingredients you likely already have at home. Gather these items to create your delicious Chewy Pumpkin Snickerdoodle 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
• 1/3 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Variations

One of the best parts about baking is how flexible recipes can be! Feel free to get creative with these fun variations:

• Add Nuts: Toss in some chopped pecans or walnuts for extra crunch and flavor.
• Chocolate Chunks: Substitute half of the flour with cocoa powder to make chocolate pumpkin snickerdoodles.
• Gluten-Free Option: Use your favorite gluten-free flour blend instead of all-purpose flour.
• Spice It Up: Add a dash of nutmeg or ginger to the dough for an extra kick of flavor.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

Start by preheating your oven to 350 F (180 C). Line two baking trays with parchment paper. This step is crucial because it ensures even baking and prevents sticking—trust me, you want every cookie to come out perfectly!

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, melt your butter. As it cooks, it will foam and start to crackle—that’s normal! Stir occasionally until it turns golden brown and smells nutty. This browning adds depth and richness to your cookies.

Step 3: Cool the Butter

Pour the browned butter into a glass measuring cup. Let it chill in the fridge until it cools down to about room temperature but remains liquid. Cooling is key; if it’s too warm, your cookies might spread too much while baking!

Step 4: Prepare the Pumpkin Puree

Spread your pumpkin puree on a plate and press paper towels onto it to absorb excess liquid. This step helps concentrate the pumpkin flavor in your cookies. Once it’s dried out a bit, measure out roughly one-third cup.

Step 5: Mix Sugars with Butter

Once your butter is cooled, whisk in both granulated and dark brown sugars until they look like wet sand. This fluffy mixture helps give structure and sweetness to our chewy cookies!

Step 6: Add Egg Yolks and Vanilla

Whisk in egg yolks and vanilla extract along with the prepared pumpkin puree. Combining these ingredients creates that lovely soft texture we want in our cookies!

Step 7: Fold in Dry Ingredients

Gently fold together flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined. Be careful not to overmix; we want our cookies light and fluffy!

Step 8: Roll Dough Balls

In a small bowl, mix together sugar and ground cinnamon for rolling. Scoop out about three tablespoons of dough per cookie and roll each ball into the cinnamon-sugar mixture before placing them on lined trays.

Step 9: Bake Your Cookies

Bake each tray one at a time for about 10-12 minutes until edges are golden brown but centers are still slightly underbaked. Let them cool on wire racks—they’ll firm up as they cool!

Step 10: Enjoy!

Store any leftovers in an airtight container for up to three days (if they last that long!). If you’ve made extra dough balls, feel free to freeze them so you can bake fresh cookies anytime!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

These cookies are not just delicious; they’re also fun to make! Here are some pro tips to ensure they turn out perfectly every time.

• Use Room Temperature Ingredients: Ensuring that your butter, pumpkin puree, and egg yolks are at room temperature helps them blend together smoothly, creating a consistent dough and improving the texture of your cookies.

• Brown the Butter Carefully: Keep a close eye on your butter while browning. The process enhances flavor, but if left unattended, it can burn quickly. Stirring regularly prevents this and ensures you get that nutty aroma without any burnt bits!

• Measure Flour Correctly: For the best results, spoon your flour into the measuring cup and level it off with a knife. This avoids packing the flour too tightly, which can lead to dense cookies rather than the chewy texture we desire.

• Don’t Skip Chilling the Dough: A quick chill in the fridge helps firm up the dough, making it easier to scoop and roll. This also contributes to less spreading during baking, resulting in thicker cookies!

• Experiment with Spices: While pumpkin spice is fantastic on its own, feel free to add a pinch of nutmeg or ginger for an extra layer of warmth and complexity in flavor that complements the pumpkin beautifully.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Serving these delightful cookies is all about presentation and pairing! They’re perfect for sharing at gatherings or enjoying with loved ones at home.

Garnishes

• Whipped Coconut Cream: A dollop of whipped coconut cream adds a light and fluffy element that pairs wonderfully with the spices in the cookies.
• Chopped Nuts: Sprinkling some finely chopped pecans or walnuts on top gives a crunchy texture contrast that enhances each bite’s richness.

Side Dishes

• Apple Cider: A warm cup of spiced apple cider makes an ideal beverage pairing for these cookies, enhancing their fall flavors with its sweetness and warmth.
• Vanilla Ice Cream: A scoop of non-dairy vanilla ice cream creates a delightful combination—imagine biting into a warm cookie alongside cold ice cream!
• Hot Chocolate: Rich hot chocolate is another comforting choice that complements the spiciness of the cookies, making for a cozy dessert experience.
• Pumpkin Spice Latte: If you’re feeling festive, serve your cookies alongside a homemade pumpkin spice latte for an indulgent treat that’s sure to impress!

Enjoy this delicious twist on classic snickerdoodles—these chewy pumpkin delights are bound to become a favorite in your fall baking lineup!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep, allowing you to enjoy them fresh throughout the week or even longer!

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature for 2-3 days.
• For optimal freshness, consider placing parchment paper between layers of cookies.

Freezing

• If you’d like to freeze the cookie dough balls, scoop them out and place them on a baking sheet lined with parchment paper.
• Freeze until solid, then transfer the dough balls to a freezer-safe bag or container.
• They can be stored in the freezer for up to 3 months.

Reheating

• To reheat frozen cookie dough, let it come to room temperature before baking as instructed.
• For baked cookies, pop them in the microwave for about 10-15 seconds or warm them in a preheated oven at 350 F/180 C for a few minutes.

FAQs

Here are some common questions you might have while making these delightful cookies!

Can I make Chewy Pumpkin Snickerdoodle Cookies without brown butter?

Yes, while brown butter adds a lovely nutty flavor, you can use softened unsalted butter instead. Just melt it briefly and mix as directed.

How do I achieve the perfect texture for Chewy Pumpkin Snickerdoodle Cookies?

To get that chewy texture, it’s important not to overmix the dough once you add the flour. Also, slightly underbaking will help maintain that soft center!

Can I substitute pumpkin puree in this recipe?

You can use other pureed fruits like applesauce or butternut squash puree if you’re looking for alternatives. However, they may slightly alter the flavor.

How can I tell when my cookies are done baking?

Look for golden-brown edges and a slightly puffy center. The cookies will continue to set as they cool on the tray!

Final Thoughts

I hope you find joy in making these Chewy Pumpkin Snickerdoodle Cookies! They’re not just delicious; they bring warmth and comfort with every bite. Whether you’re sharing with friends or savoring them solo, these cookies are sure to brighten your day. Happy baking!