Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cookie that captures the essence of fall, then these Chewy Pumpkin Snickerdoodle Cookies are just what you need! They’re soft, gooey, and bursting with flavors like brown butter and pumpkin spice. What I love most about this recipe is that it’s so simple to make; you don’t even need a mixer or any chill time! Perfect for busy weeknights or when you want to impress friends and family at gatherings.

These cookies have become a staple in my home during the autumn season. Whether it’s a cozy night in or a festive gathering, they always bring smiles and warmth. Trust me, once you take your first bite, you’ll understand why they’ve become a favorite!

Why You’ll Love This Recipe

• Easy to prepare: With no mixer required and straightforward steps, anyone can whip these up in no time!
• Perfectly chewy: The combination of brown butter and pumpkin creates the ultimate chewy texture that you’ll crave.
• Fall flavors galore: Each bite is infused with warm spices that scream autumn—think cinnamon sugar bliss!
• Family-friendly: Kids will love helping roll the dough in cinnamon sugar, making it a fun activity for everyone.
• Make-ahead convenience: These cookies can be made ahead of time and stored, so you can enjoy them whenever you want!

Ingredients You’ll Need

Gathering simple, wholesome ingredients is part of the joy of baking! Here’s what you’ll need for these delightful 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

This recipe is flexible and can be adjusted to fit your preferences! Here are some fun variation ideas to try:

• Add chocolate chips: For a sweet twist, mix in some dairy-free chocolate chips to the dough before baking.
• Use different spices: Experiment with spices like nutmeg or ginger for an extra kick of flavor.
• Make it gluten-free: Swap out regular flour for almond flour or a gluten-free blend to cater to dietary needs.
• Incorporate nuts: Chopped pecans or walnuts add a delightful crunch and pair beautifully with the pumpkin flavor.

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 will bake evenly. While that’s heating up, line two baking trays with parchment paper so you’re ready to go!

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, melt your unsalted butter. Stir it occasionally as it foams and crackles—this is when the magic happens! Once it turns golden brown and smells nutty, remove it from heat. Browning the butter adds depth of flavor that really elevates these cookies.

Step 3: Cool the Butter

Pour your browned butter into a glass measuring cup. Let it cool in the fridge for about 45–60 minutes until it reaches around 70–75°F. This step is crucial because if it’s too warm, your cookies may spread too much while baking.

Step 4: Prepare the Pumpkin Puree

Spread Libby’s Pumpkin Puree onto a plate and soak up any extra liquid with paper towels until it’s dry like soft playdough. This helps avoid excess moisture in your cookies which could make them soggy.

Step 5: Mix Sugars Together

Once your butter has cooled down, whisk together the brown sugar and granulated sugar until it resembles wet sand. This creates a lovely texture for your cookies!

Step 6: Add Egg Yolks and Flavorings

Next, whisk in those egg yolks along with vanilla extract and dried pumpkin puree. These ingredients contribute richness and flavor to every bite.

Step 7: Combine Dry Ingredients

Gently fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Be careful not to overmix; we want those chewy cookies!

Step 8: Chill Your Dough

Let the bowl of dough sit in the fridge for about five minutes to firm up. If it’s still too soft after that time, feel free to chill it longer!

Step 9: Prepare Cinnamon Sugar

In a small bowl, mix together granulated sugar and ground cinnamon. This will give your cookies that classic snickerdoodle touch!

Step 10: Shape & Bake Cookies

Scoop out balls of dough (about three tablespoons each), roll them in cinnamon sugar, and place them on your prepared baking sheets spaced about 2–3 inches apart. Bake one tray at a time for about 10–12 minutes until they’re golden brown around the edges yet puffy in the center.

Step 11: Enjoy!

Allow your cookies to cool completely on a wire rack before diving into their chewy goodness! Store leftovers in an airtight container at room temperature for up to three days—or freeze them for later indulgence!

Happy baking! I can’t wait for you to try these Chewy Pumpkin Snickerdoodle Cookies—they’re sure to become a cherished fall tradition!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking cookies can be a delightful experience, and with a few tips, you can elevate your chewy pumpkin snickerdoodles to perfection!

• Use room temperature ingredients: Ensuring your butter and eggs are at room temperature helps create a smoother batter, leading to more evenly baked cookies.

• Don’t skip the browning step: Browning the butter adds a rich, nutty flavor that enhances the overall taste of your cookies. It’s worth the extra effort!

• Measure flour correctly: Spoon and level your flour instead of scooping directly from the bag. This prevents adding too much flour, which could make your cookies dense instead of chewy.

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

• Watch your baking time: Every oven is different! Keep an eye on your cookies towards the end of the baking time. You want them slightly underbaked in the middle for that perfect chewy texture.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Presentation can make all the difference when serving these delightful treats! Here are some creative ideas to showcase your chewy pumpkin snickerdoodles beautifully.

Garnishes

• Powdered sugar dusting: A light sprinkle over the top adds an elegant touch and a hint of sweetness.
• Drizzle of caramel sauce: Adds an indulgent flair and complements the pumpkin flavors perfectly.

Side Dishes

• Hot apple cider: The warm spices in apple cider pair wonderfully with pumpkin cookies—perfect for cozy fall gatherings.
• Vanilla ice cream: A scoop of creamy vanilla ice cream serves as a delicious contrast to the warm cookies, creating a delightful dessert experience.
• Whipped cream: A dollop of whipped cream on top creates a festive vibe and makes each bite even more enjoyable.
• Fresh fruit salad: Lighten up dessert with a refreshing fruit salad for a balanced treat alongside your cookies.

Enjoy sharing these chewy pumpkin snickerdoodle cookies with friends and family during this wonderful season!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep! You can easily make them ahead of time, store them, or even freeze the dough for those spontaneous cravings.

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature for 2-3 days.
• To keep them fresh longer, consider storing them in the fridge for up to a week.

Freezing

• If you want to freeze the cookie dough, scoop the dough into balls and place them on a baking sheet lined with parchment paper.
• Freeze until solid, then transfer the cookie 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.
• Bake as per the original instructions. For refrigerated cookies, you can simply pop them in the oven straight from the fridge.

FAQs

Here are some common questions about making Chewy Pumpkin Snickerdoodle Cookies!

Can I use pumpkin pie filling instead of pumpkin puree?

Using pumpkin pie filling is not recommended as it contains added sugars and spices that may alter the flavor and texture of your Chewy Pumpkin Snickerdoodle Cookies. Stick with plain pumpkin puree for best results!

How do I ensure my cookies stay chewy?

To keep your Chewy Pumpkin Snickerdoodle Cookies soft and chewy, avoid overbaking them. They should look slightly underbaked when you take them out of the oven!

Can I substitute the butter with coconut oil?

Yes! You can substitute unsalted butter with melted coconut oil. Just remember that this may change the flavor slightly but will still yield delicious cookies!

Are these cookies suitable for gluten-free diets?

You can make these Chewy Pumpkin Snickerdoodle Cookies gluten-free by using a 1:1 gluten-free all-purpose flour blend. Just check that it contains xanthan gum for proper texture!

Final Thoughts

I hope you enjoy making these delightful Chewy Pumpkin Snickerdoodle Cookies as much as I do! Their warm flavors and gooey texture make them a truly special treat to share with family and friends during the fall season. Don’t hesitate to experiment and make them your own—happy baking!