Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cozy treat that captures the essence of fall, then you’ve clicked on the right recipe! These Chewy Pumpkin Snickerdoodle Cookies are not just cookies; they are little bites of happiness. With their gooey texture and warm spices, they bring the comforting flavors of autumn right to your kitchen. Plus, they are so easy to make—perfect for busy weeknights or family gatherings when you want to impress without spending hours in the kitchen!

What makes this recipe extra special is its delightful twist on traditional snickerdoodles. By adding pumpkin and brown butter, each cookie bursts with flavor while staying irresistibly chewy. You can whip these up without any chill time or fancy mixers, making them a go-to for any home baker looking for something deliciously simple.

Why You’ll Love This Recipe

• No Chill Time Needed: You can bake these cookies right away, making them perfect for last-minute cravings!
• Family-Friendly Fun: Kids will love helping roll the dough balls in cinnamon sugar—it’s like a mini baking party!
• Deliciously Gooey: Each bite is soft and chewy, with a hint of pumpkin spice that makes your taste buds sing.
• Perfect for Any Occasion: Whether it’s a holiday gathering or just a cozy evening at home, these cookies fit right in.
• Make-Ahead Convenience: The dough can be frozen for later, so you always have a sweet treat ready to go!

Ingredients You’ll Need

To make these Chewy Pumpkin Snickerdoodle Cookies, you’ll need some simple and wholesome ingredients that you probably already have in your pantry. Let’s gather everything together so we can get started!

Ingredients:
– 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 teaspoon 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 flexible and can be adapted based on what you have on hand or your personal preferences. Here are some fun ideas to switch things up:

• Add Nuts: Toss in some chopped pecans or walnuts for an added crunch and flavor.
• Incorporate Chocolate Chips: Add a handful of chocolate chips to the dough for an extra sweet surprise.
• Make it Vegan: Substitute the butter with a vegan alternative and use flaxseed meal mixed with water instead of egg yolks.
• Switch Up Spices: Try adding nutmeg or ginger along with the pumpkin spice for a more complex flavor profile.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

Preheat the oven to 350 F (180 C) and line two baking trays with parchment paper. This step ensures that your cookies bake evenly and don’t stick to the tray!

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, brown your butter. Keep an eye on it as it foams and crackles—this is where the magic happens! The nutty aroma that fills your kitchen is worth this step alone. Once it gets those lovely brown bits at the bottom, remove it from heat.

Step 3: Cool the Butter

Pour your browned butter into a glass measuring cup and let it cool in the fridge until it reaches about 70-75 F. Cooling prevents your cookies from spreading too much during baking. It should still be liquid but not hot!

Step 4: Prepare Your Pumpkin Puree

Spread the pumpkin puree onto a plate and dab it with paper towels to soak up excess moisture. This helps achieve that perfect chewy texture by ensuring your cookie dough isn’t too wet.

Step 5: Combine Sugars

Once your butter has cooled, whisk together both sugars in a bowl until they resemble wet sand—about one minute will do! This creates that delightful sweetness throughout your cookies.

Step 6: Mix in Eggs and Flavorings

Add in the egg yolks, vanilla extract, and dried pumpkin puree to your sugar mixture. Whisk until combined; this adds richness and depth of flavor.

Step 7: Fold in Dry Ingredients

Gently fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined. Take care not to overmix; we want those cookies light and fluffy! If the dough feels too soft after five minutes in the fridge, give it some extra chilling time.

Step 8: Roll Those Dough Balls

In a small bowl, mix together granulated sugar and cinnamon for rolling. Scoop out dough into generous balls (about three tablespoons each) and roll them in this sweet mixture before placing them on prepared sheets.

Step 9: Bake Away!

Bake each tray separately for about 10-12 minutes until edges are golden brown but centers remain slightly underbaked—that’s where all that chewiness comes from! Allow them to cool completely on wire racks before diving in.

Step 10: Store Your Cookies

Enjoy these delicious treats fresh out of the oven! If there are any leftovers (which is unlikely!), store them in an airtight container at room temperature for up to three days. Alternatively, freeze those dough balls for future baking adventures!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking is all about precision and a little love, so here are some tips to ensure your cookies come out perfectly chewy and delicious!

• Use room temperature ingredients – Bringing your butter and egg yolks to room temperature helps them blend more smoothly into the dough, resulting in a better texture.

• Don’t skip browning the butter – This step adds a nutty flavor that takes your cookies to the next level. Just keep an eye on it to avoid burning!

• Measure flour correctly – For the best results, spoon the flour into your measuring cup and level it off with a knife. This prevents packing too much flour, which can lead to dry cookies.

• Chill the dough if needed – If your dough feels too soft after mixing, don’t hesitate to chill it longer. This will help your cookies maintain their shape while baking.

• Adjust baking time based on size – If you make larger or smaller cookie balls, remember that you may need to adjust the baking time accordingly to ensure they’re cooked through but still chewy.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These scrumptious cookies are perfect for gatherings or cozy evenings at home. Whether you serve them with coffee or as part of a dessert spread, they’re sure to impress!

Garnishes

• Drizzle of caramel sauce – A light drizzle of caramel adds a touch of sweetness and an elegant finish.
• Sprinkle of sea salt – A pinch of flaky sea salt enhances the flavors and creates a delightful contrast with the sweetness.

Side Dishes

• Spiced Chai Latte – The warming spices in a chai latte complement the pumpkin and cinnamon flavors beautifully, making for a cozy pairing.
• Apple Cider Donuts – Pair these cookies with apple cider donuts for a delightful fall-themed treat that balances sweetness and spice.
• Vanilla Ice Cream – Serve warm cookies with a scoop of vanilla ice cream for an indulgent dessert that will melt in your mouth.
• Pumpkin Spice Hot Chocolate – For chocolate lovers, this rich beverage pairs wonderfully with snickerdoodles, enhancing the overall pumpkin spice experience.

Make Ahead and Storage

These chewy pumpkin snickerdoodle cookies are perfect for meal prep! You can easily make a batch ahead of time for gatherings, school lunches, or just to satisfy your sweet tooth throughout the week.

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature for 2-3 days for optimal freshness.
• For longer storage, consider freezing the cookie dough balls before baking.

Freezing

• To freeze cookie dough, scoop the dough into balls and place them on a parchment-lined baking sheet.
• Freeze until solid, then transfer to a zip-top freezer bag. They can be stored in the freezer for up to three months.
• When ready to bake, let the frozen dough balls come to room temperature before placing them in the oven.

Reheating

• To enjoy leftovers warm, preheat your oven to 350°F (180°C).
• Place the cookies on a baking sheet and heat for about 5 minutes until warmed through.
• Alternatively, you can microwave each cookie for about 10-15 seconds for that freshly baked feel!

FAQs

Got questions about these delightful cookies? Here are some common ones!

Can I make Chewy Pumpkin Snickerdoodle Cookies without brown butter?

Yes! While brown butter adds a rich flavor, you can use regular melted unsalted butter instead. The cookies will still be delicious!

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

To keep your cookies chewy, be careful not to overbake them. Remove them from the oven when they are slightly underbaked in the center; they will continue to firm up as they cool.

Can I substitute pumpkin puree in this recipe?

If you’re looking for alternatives, you could try using applesauce or mashed bananas. However, keep in mind that this will alter the flavor and texture of your cookies.

Final Thoughts

I hope you find joy in making these chewy pumpkin snickerdoodle cookies! They embody all the cozy flavors of fall and are sure to bring warmth to your kitchen. Whether you’re sharing with friends or enjoying a quiet moment alone with a warm cookie and cup of tea, I’m sure you’ll love every bite. Happy baking!