Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cozy treat that captures the essence of fall, these Chewy Pumpkin Snickerdoodle Cookies are just what you need! Imagine biting into a warm cookie that’s soft on the inside and boasts a delightful cinnamon sugar crust. This recipe has quickly become one of my favorites because it combines the classic snickerdoodle with the seasonal goodness of pumpkin. Plus, there’s no need to chill the dough or whip out a mixer—how great is that? Whether you’re baking for a family gathering, enjoying a quiet evening at home, or surprising your kids after school, these cookies are sure to bring smiles all around.

The best part? Each bite is filled with rich flavors from brown butter and fragrant spices. Trust me when I say that once you make these Chewy Pumpkin Snickerdoodle Cookies, they’ll become your go-to recipe for every occasion!

Why You’ll Love This Recipe

• Easy to Make: This recipe is straightforward and requires minimal equipment—perfect for bakers of all skill levels!
• Fall Flavors: The combination of pumpkin spice and brown butter creates a deliciously warm flavor profile.
• No Chill Time Required: You can bake right away! No waiting means more time to enjoy fresh cookies.
• Family Favorite: Kids and adults alike will love these cookies, making them ideal for gatherings or after-school snacks.
• Make Ahead: You can prepare the dough in advance and freeze it for later baking!

Ingredients You’ll Need

These cookie ingredients are simple and wholesome, ensuring that every bite is packed with goodness. Let’s gather everything we need to create these delightful treats!

• 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 tablespoons dark brown sugar (packed)
• 2 large egg yolks (room temperature)
• 2 teaspoons vanilla extract
• 1 2/3 cups + 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 wonderful things about these Chewy Pumpkin Snickerdoodle Cookies is how flexible they are! Feel free to get creative with these tasty variations:

• Add Chocolate Chips: Mix in some dairy-free chocolate chips for an extra sweet surprise!
• Change Up the Spices: Experiment with different spices like nutmeg or ginger for a unique twist.
• Nutty Delight: Fold in some chopped walnuts or pecans for added texture and flavor.
• Frosted Treats: Once cooled, top with a light glaze made from powdered sugar and water for a sweet finishing touch.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (180°C). This ensures that your cookies bake evenly. While the oven heats up, line two baking trays with parchment paper so they’re ready when you are.

Step 2: Brown the Butter

In a large stainless steel pan, melt your butter over medium heat. As it cooks, it will bubble and crackle—this is completely normal! Keep an eye on it and stir occasionally until it turns golden brown and smells nutty. This browning process adds depth of flavor to your cookies.

Step 3: Cool the Butter

Once browned, pour your butter into a glass measuring cup. It should cool in the refrigerator until it reaches between 70°F and 75°F. Cooling is crucial because if it’s too warm, your cookies will spread too much while baking.

Step 4: Prepare the Pumpkin Puree

Spread your pumpkin puree onto a plate and press paper towels onto it to absorb any excess liquid. This step helps ensure that your cookies won’t be too wet. After soaking up moisture, you should have about 1/3 cup of drier pumpkin puree.

Step 5: Mix Your Sugars

When your butter has cooled down, whisk in both granulated and dark brown sugars until well combined. The mixture will resemble wet sand—it’s all about creating that perfect base for chewy cookies!

Step 6: Add Egg Yolks & Vanilla

Next, whisk in your egg yolks, vanilla extract, and prepared pumpkin puree until everything is nicely incorporated. This step not only adds moisture but also binds all those lovely flavors together.

Step 7: Combine Dry Ingredients

Now it’s time to fold in the flour along with pumpkin spice, cream of tartar, baking soda, and salt until just combined. Avoid overmixing; we want our cookies light and airy! If your dough feels soft at this point, pop it in the fridge for about five minutes.

Step 8: Roll in Cinnamon Sugar

In a small bowl, mix together granulated sugar and ground cinnamon for rolling. Scoop out dough balls about three tablespoons each and roll them in the cinnamon sugar mixture before placing them on your prepared baking sheets.

Step 9: Bake Your Cookies

Bake each tray individually for about 10–12 minutes until the edges turn golden brown while keeping the centers puffy. Let them cool on a wire rack before diving in—you don’t want to burn yourself on those gooey delights!

Step 10: Enjoy & Store

Once cooled completely, enjoy those scrumptious Chewy Pumpkin Snickerdoodle Cookies! Store any leftovers in an airtight container at room temperature for up to three days—or freeze some dough balls for future cravings!

Happy baking!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking perfect chewy pumpkin snickerdoodle cookies is all about attention to detail, and these tips will help you achieve cookie perfection every time!

• Use room temperature ingredients: Ensuring your butter, eggs, and pumpkin puree are at room temperature helps create a smoother batter and promotes even baking.

• Don’t skip browning the butter: This step adds a rich, nutty flavor that elevates your cookies. Keep an eye on it while it cooks to avoid burning!

• Measure your flour correctly: Too much flour can lead to dry cookies. Use the spoon-and-level method – spoon flour into your measuring cup and level it off with a knife for precision.

• Cool the dough slightly: Chilling the dough for just a few minutes helps prevent the cookies from spreading too much in the oven and keeps them chewy.

• Keep an eye on baking time: Each oven is different! Start checking your cookies at around 10 minutes; they should be golden around the edges but still puffy in the center.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are not just delicious—they’re also perfect for sharing or serving at gatherings. Here are some creative ways to present them!

Garnishes

• Powdered sugar dusting: A light sprinkle of powdered sugar adds a lovely touch of sweetness and elegance to each cookie.
• Caramel drizzle: Drizzle some warm caramel sauce over the top for an indulgent treat that complements the pumpkin flavor beautifully.

Side Dishes

• Vanilla ice cream: A scoop of creamy vanilla ice cream pairs perfectly with these warm cookies, creating a delightful contrast of temperatures and flavors.
• Hot apple cider: The spiced notes of hot apple cider harmonize wonderfully with pumpkin, making it a cozy beverage choice for any fall gathering.
• Chai tea: This warm, spiced tea enhances the autumn vibes and pleasantly complements the cinnamon and pumpkin flavors in your cookies.
• Fruit salad: A fresh fruit salad can provide a refreshing balance to the rich flavors of the cookies, offering a lighter side option.

These serving suggestions will make your chewy pumpkin snickerdoodle cookies even more delightful! Enjoy sharing this fall favorite with friends and family!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep! Whether you’re planning for a gathering or just want to have delicious treats on hand, you can easily make them in advance and store them properly.

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature for 2-3 days.
• For longer freshness, consider refrigerating them, but be sure to let them come to room temperature before enjoying.

Freezing

• To freeze the cookie dough balls, scoop and roll them as directed in the recipe.
• Place the rolled dough balls in a single layer on a baking sheet 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 cookies, place them on a baking sheet and warm in a preheated oven at 350°F (180°C) for about 5-7 minutes.
• Alternatively, microwave each cookie for about 10-15 seconds to enjoy that freshly baked taste!

FAQs

Here are some common questions you might have about these delightful cookies:

Can I use pumpkin puree instead of fresh pumpkins for Chewy Pumpkin Snickerdoodle Cookies?

Absolutely! Canned pumpkin puree works perfectly in this recipe and saves you time. Just make sure it’s pure pumpkin puree with no added spices.

What makes Chewy Pumpkin Snickerdoodle Cookies chewy?

The combination of brown butter, egg yolks, and the right balance of flour creates that lovely chewy texture. Be sure not to overbake for the best results!

Can I make Chewy Pumpkin Snickerdoodle Cookies without eggs?

Yes! You can substitute each egg yolk with a flaxseed meal mixture (1 tablespoon ground flaxseed + 2.5 tablespoons water), allowing it to sit for a few minutes until it thickens.

How do I know when my Chewy Pumpkin Snickerdoodle Cookies are done baking?

Look for golden brown edges while keeping the center slightly puffy; they will continue to cook slightly after being removed from the oven.

Can I add nuts or chocolate chips to my Chewy Pumpkin Snickerdoodle Cookies?

Of course! Feel free to mix in your favorite nuts or chocolate chips for an extra crunch or sweetness. Just keep an eye on the overall dough consistency!

Final Thoughts

I hope you’re as excited as I am to whip up these Chewy Pumpkin Snickerdoodle Cookies! They’re not just a treat; they encapsulate the warmth and coziness of fall with every bite. Enjoy making this recipe for yourself or share it with loved ones—there’s nothing quite like homemade cookies fresh from the oven. Happy baking!