Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cookie that wraps you in a warm hug of fall flavors, then these Chewy Pumpkin Snickerdoodle Cookies are just the treat for you! The blend of brown butter, pumpkin spice, and a sprinkle of cinnamon sugar captures the essence of cozy evenings spent with loved ones. Whether you’re whipping them up for a busy weeknight dessert or adding them to your next family gathering, these cookies are sure to bring smiles all around.

What makes this recipe truly special is its ease. No need to chill the dough or pull out any fancy equipment—just simple mixing and baking will do! Plus, the chewy texture with a gooey center makes each bite feel like pure comfort.

Why You’ll Love This Recipe

• Super easy to make: No need for mixers or complex techniques—just mix, scoop, and bake!
• Perfectly chewy: These cookies have a delightful chewiness that keeps you coming back for more.
• Fall flavors galore: The combination of pumpkin spice and brown butter brings autumn to your kitchen in every bite.
• Great for sharing: Bake up a batch and watch them disappear at gatherings or as sweet gifts for friends.
• No chill time required: Get your cookies in the oven quickly, making them perfect for last-minute dessert cravings!

Ingredients You’ll Need

Making these Chewy Pumpkin Snickerdoodle Cookies is all about using simple, wholesome ingredients. You probably already have many of these in your pantry! Let’s gather everything we need to create these delicious treats.

Ingredients:
– 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

One of the best parts about baking is making recipes your own! This Chewy Pumpkin Snickerdoodle Cookies recipe offers plenty of room for creativity. Here are some fun variations you might enjoy:

• Add chocolate chips: Mix in some semi-sweet or dark chocolate chips for an extra treat.
• Include nuts: Chopped pecans or walnuts can add a nice crunch and flavor contrast.
• Spice it up: Add a pinch of cayenne pepper to the cookie dough for a surprising kick!
• Make it gluten-free: Substitute all-purpose flour with your favorite gluten-free flour blend to suit your needs.

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!

Step 2: Brown the Butter

In a large stainless steel pan, brown the butter over medium heat. As it cooks, it will foam and crackle—that’s perfectly normal! Stir occasionally until it develops a nutty aroma and golden-brown bits form at the bottom. This step adds depth of flavor that you won’t want to skip!

Step 3: Cool the Butter

Once browned, pour the butter into a glass measuring cup and let it chill in the fridge until it cools down to about room temperature but remains liquid. Cooling the butter is crucial; if it’s too warm when mixed with other ingredients, your cookies may spread too much while baking.

Step 4: Prep the Pumpkin Puree

Spread the Libby’s Pumpkin Puree onto a plate and press paper towels into it to absorb excess moisture. Repeat this process until it’s thick and resembles soft playdough. This helps prevent overly wet cookies that could fall flat.

Step 5: Combine Sugars

When your butter has cooled, whisk together both sugars until well combined—this mixture should resemble wet sand. It’s all about creating that perfect sweetness throughout!

Step 6: Mix in Egg Yolks and Flavorings

Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until fully incorporated. These ingredients add richness and flavor that define these cookies.

Step 7: Fold in Dry Ingredients

Gently fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Avoid overmixing; we want those lovely chewy textures intact! Chill the dough briefly if it’s too soft.

Step 8: Prepare Cinnamon Sugar

In a small bowl, combine granulated sugar with ground cinnamon. This will be used to roll our cookie dough balls before baking—adding that classic snickerdoodle touch!

Step 9: Form Cookies

Scoop out dough into tablespoon-sized balls and roll each one in your cinnamon-sugar mixture before placing them on lined baking sheets spaced apart. Giving them room allows them to spread beautifully as they bake.

Step 10: Bake & Enjoy!

Bake each tray one at a time for about 10-12 minutes or until edges turn golden brown while keeping centers slightly underbaked. Allow cooling completely on wire racks before enjoying those warm chewy bites!

Now go ahead—bake up some love with these Chewy Pumpkin Snickerdoodle Cookies! They’re bound to become a favorite in your household this fall season!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking is all about the little details, and these tips will help you achieve the perfect chewy texture and delightful flavor!

• Use room temperature ingredients: Bringing your butter, eggs, and pumpkin puree to room temperature ensures they combine easily, creating a smoother dough that bakes evenly.

• Don’t skip browning the butter: This step adds a rich, nutty flavor that elevates your cookies from ordinary to extraordinary. It’s the secret ingredient for depth in taste!

• Roll the dough balls generously: Make sure to fully coat each dough ball in cinnamon sugar before baking. This not only adds sweetness but also creates a delightful crunch on the outside.

• Watch the baking time closely: Every oven is different, so keep an eye on your cookies as they bake. They should look slightly underbaked in the center; they’ll continue cooking after you take them out.

• Cool on a wire rack: Allowing your cookies to cool completely on a wire rack prevents them from becoming soggy and helps maintain their chewy texture.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are perfect for cozy gatherings or a delightful afternoon treat! Here are some fun ways to present them:

Garnishes

• Drizzle of caramel sauce: A light drizzle of caramel adds a sweet touch that complements the spices beautifully.
• Sprinkle of sea salt: Just a pinch of flaky sea salt on top can enhance the flavors and create an irresistible sweet-savory contrast.

Side Dishes

• Warm apple cider: This classic fall beverage pairs perfectly with pumpkin flavors, warming up chilly afternoons and making every bite even more comforting.
• Vanilla almond milk: A chilled glass of vanilla almond milk provides a creamy contrast that balances out the sweetness of the cookies.
• Pumpkin soup: For a cozy meal, serve these cookies alongside a warm bowl of pumpkin soup. The savory flavors create a lovely harmony with your sweet treats.
• Mixed berry salad: A refreshing mixed berry salad offers a vibrant splash of color and acidity that cuts through the richness of the cookies, making it an excellent pairing.

Enjoy sharing (or indulging!) in these delicious chewy pumpkin snickerdoodle cookies this season!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep, allowing you to enjoy the cozy flavors of fall whenever the mood strikes! Whether you’re planning a gathering or just want to keep some treats on hand, here’s how to store them properly.

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature for up to 2-3 days.
• For longer freshness, consider refrigerating them, which can extend their shelf life.

Freezing

• To freeze cookie dough balls, scoop the dough into balls and place them on a baking sheet lined with parchment paper.
• Freeze the balls until solid, then transfer them to a freezer-safe bag or container.
• Label with the date and use within 2-3 months for best quality.

Reheating

• If desired, reheat cookies in a microwave for about 10-15 seconds until warm.
• Alternatively, heat in an oven at 350°F (175°C) for about 5 minutes to restore their chewy texture.

FAQs

Have questions about these delightful cookies? Here are some common queries answered!

How can I make Chewy Pumpkin Snickerdoodle Cookies gluten-free?

To make these cookies gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend.

What makes Chewy Pumpkin Snickerdoodle Cookies chewy?

The combination of brown butter and pumpkin puree keeps these cookies moist and chewy while preventing them from becoming dry.

Can I use fresh pumpkin instead of canned for Chewy Pumpkin Snickerdoodle Cookies?

Yes! Just ensure that your fresh pumpkin is well-cooked and thoroughly drained of excess moisture before using it in the recipe.

How do I know when my Chewy Pumpkin Snickerdoodle Cookies are done baking?

Look for golden brown edges and a slightly underbaked center; they will continue to cook as they cool on the baking tray.

Final Thoughts

I hope you find joy in making these Chewy Pumpkin Snickerdoodle Cookies as much as I do! With their soft, gooey center and scrumptious fall flavors, they’re sure to become a new favorite in your home. Enjoy every bite and don’t hesitate to share your experience or variations with me. Happy baking!