Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for the perfect fall treat that will fill your home with warmth and joy, look no further than these Chewy Pumpkin Snickerdoodle Cookies! They’re everything you dream of in a cookie—super chewy, gooey, and bursting with flavors that scream autumn. The combination of brown butter, pumpkin spice, and cinnamon sugar makes them irresistible. This recipe is a favorite of mine because it requires no chill time or fancy mixers, making it perfect for busy weeknights or family gatherings when you want to whip up something delightful without the fuss.

These cookies are not just a delicious dessert; they are a cozy way to celebrate the season. Whether you’re sharing them at a potluck or enjoying them on a quiet afternoon with a cup of tea, each bite feels like a warm hug. Trust me, once you try these Chewy Pumpkin Snickerdoodle Cookies, they’ll become your go-to treat for all occasions!

Why You’ll Love This Recipe

• Easy to make: With simple steps and no mixer required, baking these cookies is a breeze.
• Family-friendly appeal: Kids and adults alike will adore the chewy texture and sweet spices.
• Perfectly seasonal: The flavors of pumpkin spice capture the essence of fall in every bite.
• No chill time needed: You can enjoy freshly baked cookies in under two hours!
• Deliciously versatile: The cookie dough can be frozen for later baking, so you can indulge anytime!

Ingredients You’ll Need

Making these Chewy Pumpkin Snickerdoodle Cookies is simple with just a few wholesome ingredients. You might already have most of them in your pantry! Here’s what you’ll need:

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 flexible and allows for fun twists! Feel free to get creative with your cookies by trying some of these variations:

• Add nuts: Chopped pecans or walnuts add a delightful crunch to the soft cookies.
• Include chocolate chips: Fold in some dairy-free chocolate chips for an extra sweet touch.
• Make them gluten-free: Use a gluten-free flour blend to suit your dietary needs.
• Swap the spices: Experiment with different spices like nutmeg or ginger for unique flavor profiles.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

Preheat the oven to 350°F (180°C). Lining your baking trays with parchment paper ensures that your cookies won’t stick and makes cleanup super easy.

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, brown the butter. This step adds a nutty flavor that elevates your cookies. Keep stirring occasionally until it has golden bits at the bottom and smells amazing—this takes about 5-7 minutes.

Step 3: Cool the Butter

Once browned, pour the butter into a glass measuring cup. Let it chill in the fridge while stirring every 20 minutes until it cools down to about 70-75°F. This step is crucial; if it’s too warm, your cookies will spread out too much when baking.

Step 4: Prepare the Pumpkin Puree

Spread the pumpkin puree on a plate and press paper towels into it to soak up excess moisture. You want it slightly dry so that it mixes well into your cookie dough without making it too wet.

Step 5: Mix Sugars

When your butter is cooled, whisk in both sugars until combined. This should take about one minute. The mixture should resemble wet sand—this consistency helps create those chewy centers we love!

Step 6: Incorporate Egg Yolks and Vanilla

Add in the egg yolks and vanilla extract next. Whisking these ingredients together helps create a rich flavor base that binds everything beautifully.

Step 7: Combine Dry Ingredients

Gently fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just mixed. Avoid overmixing; we want tender cookies! If your dough feels too soft after this step, let it chill in the fridge for another five minutes.

Step 8: Prepare Cinnamon Sugar Coating

In a small bowl, mix together granulated sugar and cinnamon. This coating gives each cookie that signature snickerdoodle flair!

Step 9: Shape Your Cookies

Scoop out dough balls using about three tablespoons per cookie and roll each ball in the cinnamon-sugar mixture before placing them on your prepared baking sheet spaced about two inches apart.

Step 10: Bake & Enjoy!

Bake one tray at a time for about 10-12 minutes or until edges are golden brown but centers remain slightly puffy—this keeps them chewy! Allow cooling completely on wire racks before indulging.

And there you have it—your very own batch of Chewy Pumpkin Snickerdoodle Cookies! Enjoy every bite as they bring warmth and sweetness into any gathering or cozy night at home.

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking is all about precision and a little love, so here are my top tips to help you create the perfect chewy pumpkin snickerdoodle cookies!

• Use room temperature ingredients: Starting with ingredients at room temperature allows for better mixing and helps create a smooth dough. This ensures that the cookies have an even texture and rise beautifully during baking.

• Don’t skip browning the butter: Browning the butter adds a rich, nutty flavor that elevates your cookies from good to absolutely delightful! Just keep an eye on it to prevent burning.

• Measure flour accurately: Spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag. This prevents your cookies from being too dense or dry, ensuring that they’re perfectly chewy.

• Chill the dough if needed: If your dough feels too soft after mixing, chilling it for longer will make it easier to handle and shape into balls. A firm dough helps maintain shape while baking.

• Watch the bake time closely: Every oven is different! Start checking your cookies at around 10 minutes. They should be puffy and slightly underbaked in the center for that chewy texture we crave.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are delightful on their own, but with a little creativity in presentation, they can become a standout treat for any occasion!

Garnishes

• Whipped Coconut Cream: A dollop of dairy-free whipped coconut cream adds a light and airy touch that complements the spices in the cookies.
• Chocolate Drizzle: A simple drizzle of melted dairy-free chocolate can add sweetness and richness, making each bite even more indulgent.
• Cinnamon Stick: Place a cinnamon stick next to your cookie stack for an adorable touch that enhances the cozy fall vibe.

Side Dishes

• Hot Apple Cider: The warm spices in apple cider pair wonderfully with pumpkin flavors, creating a comforting autumn treat. Serve it warm on chilly evenings!
• Vanilla Almond Milk: This creamy beverage offers a nutty undertone that balances well with the sweetness of the cookies. It’s also great served chilled.
• Pumpkin Spice Latte: For those who love coffee, pairing these cookies with a homemade pumpkin spice latte creates an irresistible fall-inspired snack break.
• Fruit Salad: A refreshing bowl of mixed seasonal fruits adds brightness to your dessert table while balancing out the richness of the cookies.

Enjoy baking these delectable chewy pumpkin snickerdoodle cookies and sharing them with friends and family—there’s nothing quite like homemade treats to spread joy!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep, allowing you to enjoy delicious treats throughout the week! With just a few simple steps, you can store or freeze them for later.

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature for 2-3 days to maintain their chewy texture.
• If you prefer them warm, pop them in the microwave for a few seconds before indulging!

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 to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months.
• When ready to bake, allow the dough balls to come to room temperature before placing them in the oven.

Reheating

• For cookies that have been stored at room temperature, simply reheat in the microwave for about 10-15 seconds to restore their softness.
• If frozen, let them thaw at room temperature for about 30 minutes before reheating, or bake directly from frozen for a few extra minutes.

FAQs

Have questions about making these delicious cookies? Here are some common queries:

Can I use canned pumpkin puree for Chewy Pumpkin Snickerdoodle Cookies?

Yes! Canned pumpkin puree is perfect for this recipe. Just make sure it’s pure pumpkin and not a spiced pie filling.

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

To achieve extra chewiness, ensure your butter is browned correctly and avoid overbaking the cookies. They’re best when they’re slightly underbaked in the center!

What should I do if my cookie dough is too sticky?

If your dough feels too sticky after mixing, chill it in the refrigerator for an additional 10-15 minutes. This will help firm it up for easier rolling.

Can I substitute the all-purpose flour in this recipe?

You can use a gluten-free all-purpose flour blend as an alternative. Just make sure it contains xanthan gum or another binding agent.

Final Thoughts

I hope you find joy in making these Chewy Pumpkin Snickerdoodle Cookies! They’re not just cookies; they’re little bundles of fall flavor that bring warmth and comfort. Whether you’re enjoying them fresh out of the oven or sharing with loved ones, I know these treats will become a new favorite. So roll up your sleeves and dive into this delightful recipe—I can’t wait for you to try it!