Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for the ultimate cozy treat to celebrate the fall season, look no further than these Chewy Pumpkin Snickerdoodle Cookies! These delightful cookies are a perfect blend of chewy goodness and warm spices, making them an instant favorite in any household. Whether you’re enjoying a quiet evening at home or hosting a gathering with friends, these cookies will surely bring smiles all around.

What I love about this recipe is how easy it is to whip up! You don’t even need a mixer or any chill time—just mix, scoop, and bake. Plus, they pack all those nostalgic autumn flavors that we crave during this time of year. Trust me; once you take your first bite, you’ll be hooked!

Why You’ll Love This Recipe

• No Chill Time: Perfect for busy days when you want cookies fast!
• Family-Friendly: Kids love rolling the dough balls in cinnamon sugar—it’s fun and messy!
• Wholesome Ingredients: Made with simple ingredients that you probably already have at home.
• Delicious Flavor: The combination of brown butter and pumpkin spice creates a melt-in-your-mouth experience.
• Perfect for Sharing: Bake a batch to share with friends or family; they’ll be begging for the recipe!

Ingredients You’ll Need

These Chewy Pumpkin Snickerdoodle Cookies come together with simple, wholesome ingredients that highlight the flavors of fall. Gather these items from your kitchen, and let’s get started on creating something delicious!

For the Cookies

• 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

For Rolling

• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon

Variations

This recipe is quite flexible! Feel free to play around with different flavors or add-ins to make these cookies your own.

• Add Chocolate Chips: Mix in semi-sweet or dark chocolate chips for an extra sweet twist.
• Use Different Spices: Swap out pumpkin spice for apple pie spice if you want a different flavor profile.
• Make Them Vegan: Substitute the butter with coconut oil and use flax eggs instead of egg yolks.
• Add Nuts: Chopped pecans or walnuts can add a nice crunch to the soft cookies.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat the Oven

Preheat your oven to 350 F (180 C). Line two baking trays with parchment paper and set them aside. This ensures your cookies won’t stick and will bake evenly.

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, melt the butter until it foams, pops, and crackles. Stir occasionally and keep an eye on it! When it develops brown bits on the bottom and smells nutty, remove it from heat. Browning the butter adds depth and richness to your cookies.

Step 3: Cool the Butter

Pour your slightly under-cup of browned butter into a glass measuring cup. Let it chill in the fridge for about 45-60 minutes until it reaches 70-75 F. This cooling step is crucial because if the butter is too warm when mixed with other ingredients, your cookies may spread flat instead of staying chewy.

Step 4: Prep the Pumpkin Puree

Spread Libby’s Pumpkin Puree onto a plate. Use paper towels to soak up excess moisture until it feels like soft playdough. This step helps prevent overly wet cookies by ensuring there isn’t too much liquid from the pumpkin puree.

Step 5: Combine Ingredients

When your butter has cooled down, whisk in both sugars until they resemble wet sand. Next, add in egg yolks, vanilla extract, and your prepared pumpkin puree. Whisking these ingredients together creates a rich base full of flavor.

Step 6: Fold in Dry Ingredients

Gently fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined. Be careful not to overmix! Setting the bowl in the fridge for about five minutes firms up your dough so that it’s easier to scoop.

Step 7: Roll in Cinnamon Sugar

In a small bowl, combine granulated sugar and ground cinnamon. Scoop dough balls (about three tablespoons each) and roll them into this mixture before placing them on your baking sheet spaced apart. This ensures each cookie has that signature snickerdoodle flavor right from the start!

Step 8: Bake Your Cookies

Bake each tray one at a time for about 10-12 minutes until golden brown on edges but slightly puffy in the center. Let them cool completely on a wire rack; patience here pays off as they continue to set while cooling!

Step 9: Enjoy!

Once cooled, dive right into these delicious treats! Store any leftovers in an airtight container at room temperature for up to three days—or freeze dough balls for future cookie cravings.

With these Chewy Pumpkin Snickerdoodle Cookies ready to go, you’re all set for cozy nights ahead filled with sweet aromas and happy moments! Enjoy every bite!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking is all about the little tweaks that can elevate your treats, and these tips will help you achieve the perfect chewy texture and rich flavor in your pumpkin snickerdoodles.

• Use room temperature ingredients – Starting with room temperature butter, egg yolks, and pumpkin ensures that everything mixes together smoothly, creating a uniform dough that bakes evenly.

• Don’t skip the browning step – Browning butter adds a rich, nutty flavor that takes these cookies from good to unforgettable. Just keep an eye on it so it doesn’t burn!

• Measure flour correctly – Fluff up your flour before scooping to avoid packing it down. This prevents your cookies from becoming too dense and ensures they stay chewy.

• Chill the dough if needed – If your dough feels too soft after mixing, don’t hesitate to pop it in the fridge for a bit longer. This helps maintain their shape while baking.

• Watch your baking time – Every oven is different! Start checking your cookies at 10 minutes; they should be golden around the edges but still soft in the center for that perfect chewiness.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These delightful cookies are not just delicious on their own; presenting them well can enhance the overall experience! Here are some fun ideas to serve your chewy pumpkin snickerdoodle cookies.

Garnishes

• Powdered sugar dusting – A light sprinkle of powdered sugar adds a lovely touch of sweetness and makes for an elegant presentation.
• Caramel drizzle – Drizzling caramel sauce over warm cookies can turn them into a decadent dessert worthy of any celebration.

Side Dishes

• Vanilla ice cream – The creamy richness of vanilla ice cream pairs beautifully with warm cookies, creating a comforting dessert reminiscent of fall.
• Spiced chai latte – This warm beverage complements the flavors of pumpkin spice and cinnamon, making for a cozy treat combo.
• Apple cider – A glass of warm or chilled apple cider enhances the autumn theme and balances out the sweetness of the cookies.
• Whipped coconut cream – For a dairy-free option, this light topping brings a delightful creaminess that pairs perfectly with the spices in the cookies.

With these serving suggestions and pro tips in hand, you’re all set to impress family and friends with your scrumptious chewy pumpkin snickerdoodle cookies! Happy baking!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep! You can easily make the dough ahead of time or store the baked cookies to enjoy later. Here’s how to keep them fresh and delicious.

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature for up to 2-3 days.
• For longer freshness, consider refrigerating them; just bring them back to room temperature before enjoying.

Freezing

• To freeze cookie dough, scoop the dough into balls 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. When ready to bake, let them thaw at room temperature for about 30 minutes before baking as directed.

Reheating

• To reheat baked cookies, place them on a microwave-safe plate and heat for about 10-15 seconds.
• Alternatively, warm them in a preheated oven at 350°F (180°C) for about 5 minutes until they’re soft and gooey again.

FAQs

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

Can I use pumpkin pie filling instead of pumpkin puree in Chewy Pumpkin Snickerdoodle Cookies?

Using pumpkin pie filling is not recommended because it contains added spices and sugars that can alter the cookie’s texture and flavor. Stick with plain pumpkin puree for best results!

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

To keep your cookies chewy, avoid overbaking them. The edges should be golden brown while the center remains slightly underbaked. Allowing them to cool on a wire rack will help maintain their softness.

What can I substitute for dark brown sugar in this recipe?

If you don’t have dark brown sugar, you can use light brown sugar instead. For a deeper flavor, consider adding a teaspoon of molasses per cup of light brown sugar as a substitute.

How long do Chewy Pumpkin Snickerdoodle Cookies last?

These cookies can last up to 2-3 days at room temperature when stored properly in an airtight container. If frozen, they can last up to 3 months!

Final Thoughts

I hope you find joy in baking these Chewy Pumpkin Snickerdoodle Cookies! They are not only packed with cozy fall flavors but also bring warmth and sweetness to any gathering. Enjoy making them for yourself or share with friends and family—either way, they’re sure to be a hit! Happy baking!