Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cozy treat to warm up those crisp fall days, these Chewy Pumpkin Snickerdoodle Cookies are just the thing! Picture this: every bite is soft, chewy, and bursting with that delightful combination of pumpkin spice and cinnamon sugar. These cookies have become a staple in my home because they capture all the best flavors of autumn. Plus, they’re incredibly easy to whip up—no chilling required! Whether it’s a busy weeknight or a family gathering, these cookies are sure to be a hit.

What makes this recipe special is the use of brown butter, which adds a nutty depth that takes these cookies to the next level. They’re not just delicious; they also fill your kitchen with the most wonderful aroma while baking. So grab your apron and let’s dive into making these scrumptious treats together!

Why You’ll Love This Recipe

• Quick and Easy: With no mixer needed and no chill time required, you can bake these cookies in no time.
• Family Favorite: Kids and adults alike will adore the chewy texture and warm spices!
• Perfect for Any Occasion: Whether it’s a holiday gathering or just an afternoon snack, these cookies fit right in.
• Make-Ahead Convenience: The dough can be frozen for later baking—perfect for unexpected guests or late-night cravings!
• Fall Flavors Galore: Enjoy the heartwarming taste of pumpkin spice that truly captures the essence of autumn.

Ingredients You’ll Need

Let’s gather our ingredients! This recipe uses simple, wholesome items that you might already have in your pantry. Here’s what you’ll need to bake your Chewy Pumpkin Snickerdoodle 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
• 1/3 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Variations

This recipe is wonderfully flexible! If you’re feeling adventurous or want to mix things up a bit, here are some fun variations to try:

• Add Nuts: Toss in some chopped pecans or walnuts for extra crunch and flavor.
• Chocolate Chips: For a sweet twist, add some dairy-free chocolate chips to the dough.
• Swap Spices: Experiment with different spices like nutmeg or ginger for unique flavor profiles.
• Frosting Fun: Top your cooled cookies with a simple glaze or cream cheese frosting for an extra indulgent treat.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

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

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, brown your butter until it foams and crackles. Keep an eye on it and stir occasionally so it doesn’t burn. This process not only enhances the flavor but also gives your cookies that irresistible nutty aroma.

Step 3: Cool the Butter

Once browned, pour the butter into a glass measuring cup. Let it cool in the fridge until it reaches about room temperature (70-75 F). This step is crucial; if it’s too warm when added to the dough, your cookies may spread too much while baking.

Step 4: Prepare the Pumpkin Puree

Spread your pumpkin puree onto a plate. Press paper towels into it to soak up excess liquid. Aim for about 1/3 cup of drier pumpkin puree; this helps avoid watery cookies.

Step 5: Mix the Sugars

When your butter has cooled down, whisk in both sugars until combined—it should resemble wet sand after about a minute of mixing. This creates a lovely sweetness that balances perfectly with the spices.

Step 6: Add Egg Yolks and Vanilla

Whisk in egg yolks and vanilla extract along with your prepared pumpkin puree. This mixture brings richness and moisture to your dough.

Step 7: Combine Dry Ingredients

Gently fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined. Be careful not to overmix; this keeps your cookies tender!

Step 8: Chill Dough Briefly

Set your bowl of dough in the fridge for about five minutes—just enough time to firm it up slightly before shaping.

Step 9: Roll in Cinnamon Sugar

Combine granulated sugar and cinnamon in a small bowl. Scoop out dough balls (about three tablespoons each) and roll them in this cinnamon-sugar mix before placing them on prepared baking sheets.

Step 10: Bake & Cool

Bake one tray at a time for about 10–12 minutes until edges are golden brown but centers remain puffy. Let cool on wire racks before indulging!

Now you’re ready to enjoy these delightful Chewy Pumpkin Snickerdoodle Cookies! Store leftovers in an airtight container at room temperature or freeze any unused dough balls for future cravings. Happy baking!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Making these chewy pumpkin snickerdoodle cookies can be a delightful experience, especially with a few handy tips to ensure they turn out perfectly every time!

• Use room temperature ingredients: Ensuring your butter, egg yolks, and pumpkin puree are at room temperature helps them blend more smoothly into the dough, resulting in a more consistent texture.

• Don’t skip the browning step: Browning the butter adds a nutty flavor that enhances the overall taste of your cookies. This step is crucial for developing that rich, deep flavor profile.

• Measure flour correctly: Spoon and level your flour rather than scooping it directly from the bag. This prevents using too much flour, which can lead to dry cookies instead of chewy ones.

• Check the cooling time: Allowing the browned butter to cool adequately is essential. If it’s too warm when mixed with other ingredients, it can cause the cookies to spread too much while baking.

• Chill if necessary: If your dough feels too soft after mixing, don’t hesitate to chill it longer in the fridge. A firmer dough will help maintain a nice shape during baking.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are sure to be a hit at any gathering! Here are some creative ideas on how to present them beautifully.

Garnishes

• Powdered sugar dusting: A light sprinkle of powdered sugar over the top of your cookies adds an elegant touch and a hint of sweetness.
• Cinnamon stick: Place a cinnamon stick beside each cookie for visual appeal and an extra hint of spice that complements their flavors.

Side Dishes

• Hot apple cider: This warm beverage pairs wonderfully with pumpkin flavors and creates a cozy atmosphere perfect for fall gatherings.
• Vanilla ice cream: A scoop of creamy vanilla ice cream alongside your warm cookies creates a delicious contrast in temperature and texture.
• Caramel sauce: Drizzle some homemade or store-bought caramel sauce over the cookies for an indulgent treat that brings out their sweetness.
• Chai latte: The spiced notes of chai tea enhance the autumn vibe and make for a delightful pairing with the rich flavors of pumpkin snickerdoodles.

Whether you’re enjoying these cookies at home or sharing them with friends, these serving suggestions will elevate your dessert experience! Happy baking!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep! You can easily whip up a batch ahead of time for snacks, desserts, or festive gatherings.

Storing Leftovers

• Place the cookies in an airtight container to keep them fresh.
• Store at room temperature for 2-3 days to maintain their chewy texture.

Freezing

• To freeze cookie dough balls, scoop and roll them as directed in the recipe.
• Arrange the dough balls on a baking sheet and freeze until solid.
• Transfer the frozen dough balls to a freezer-safe bag or container, where they can last up to 3 months.

Reheating

• For best results, reheat cookies in the oven at 350°F (175°C) for about 5 minutes.
• Alternatively, you can microwave them for 10-15 seconds if you’re in a hurry.

FAQs

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

How do I achieve chewy pumpkin snickerdoodle cookies?

To ensure your Chewy Pumpkin Snickerdoodle Cookies are soft and chewy, make sure to brown your butter correctly and avoid overbaking. Underbaking slightly will also help retain that gooey texture.

Can I use pumpkin pie filling instead of pumpkin puree for chewy pumpkin snickerdoodle cookies?

It’s best to stick with plain pumpkin puree for these Chewy Pumpkin Snickerdoodle Cookies. Pumpkin pie filling contains extra sugars and spices that may alter the final flavor and texture of your cookies.

How long do chewy pumpkin snickerdoodle cookies last?

When stored properly in an airtight container, these cookies will stay fresh for about 2-3 days at room temperature. If you freeze the dough, it can last up to 3 months!

Final Thoughts

I hope you enjoy making these Chewy Pumpkin Snickerdoodle Cookies as much as I do! They’re perfect for cozy fall evenings or holiday gatherings. With their delightful flavors and easy preparation, they’re sure to become a favorite. Happy baking, and don’t forget to share them with friends and family!