Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cookie that captures the essence of fall, look no further! These Chewy Pumpkin Snickerdoodle Cookies are a delightful twist on a classic favorite. They are super chewy and gooey, infused with warm spices and that irresistible pumpkin flavor. The best part? You can whip them up without any chill time or fancy mixers, making them perfect for busy weeknights or family gatherings. Trust me, once you take that first bite, you’ll understand why this recipe has become a beloved staple in my kitchen!

These cookies not only taste amazing but also fill your home with the cozy aromas of cinnamon and brown butter. Whether you’re hosting friends for coffee or just treating yourself to something sweet, these cookies will always be a hit!

Why You’ll Love This Recipe

• Easy to Make: No mixer required! Just whisk and fold your way to cookie perfection.
• Family-Friendly: Kids love helping roll the dough balls in cinnamon sugar—it’s messy fun!
• Deliciously Chewy: Each bite is packed with gooey goodness and fall flavors.
• Perfect for Any Occasion: Whether it’s a holiday gathering or a cozy night in, these cookies fit right in.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients for these delightful cookies! You probably have most of them at home already. Here’s what you need:

• 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

One of the best things about these cookies is their flexibility! Feel free to mix things up based on your preferences or what you have on hand. Here are some fun variation ideas:

• Add Nuts: Toss in some chopped pecans or walnuts for an added crunch.
• Chocolate Chips: Stir in chocolate chips for a decadent twist on the classic flavor.
• Different Spices: Swap out pumpkin spice for chai spice or even just cinnamon if that’s what you prefer.
• Frosting Option: Top with a light cream cheese frosting for an extra special treat.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat the Oven

Preheat your oven to 350 F (180 C). This is crucial because starting with a hot oven ensures that your cookies bake evenly and rise beautifully.

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, melt the butter until it becomes golden brown. It will foam and make popping sounds—don’t worry; this is normal! Stir occasionally to prevent burning. Once it smells nutty and has brown bits at the bottom, remove it from heat. This step adds depth and flavor to your cookies!

Step 3: Cool the Butter

Pour the browned butter into a glass measuring cup and let it cool in the fridge until it reaches about 70-75 F. Cooling is essential because if it’s too warm when mixed, your cookies may spread too much during baking.

Step 4: Prepare the Pumpkin Puree

Spread the pumpkin puree on a plate and use paper towels to soak up excess liquid until it feels dry like soft playdough. This helps concentrate the pumpkin flavor without adding too much moisture.

Step 5: Mix Sugars

Once the butter has cooled, whisk in both sugars until combined. The mixture should resemble wet sand; this means you’re on the right track!

Step 6: Add Egg Yolks and Flavorings

Next, whisk in egg yolks, vanilla extract, and your prepared pumpkin puree. This step adds richness and flavor to your dough.

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! Setting aside this dough for five minutes helps firm it up before baking.

Step 8: Roll Dough Balls

In a small bowl, mix together cinnamon and sugar for rolling. Scoop out dough into about three-tablespoon-sized balls and roll each one in the cinnamon-sugar mixture before placing them on your baking sheets spaced apart.

Step 9: Bake!

Bake one tray at a time for about 10-12 minutes until edges are golden but centers remain slightly underbaked. Allow cooling completely on wire racks before enjoying these chewy delights!

Step 10: Store Leftovers

If there are any leftovers (which I doubt!), store them in an airtight container at room temperature for up to three days—or freeze those dough balls for later enjoyment!

Now you’re all set to create these delicious Chewy Pumpkin Snickerdoodle Cookies! Enjoy every gooey bite!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking can be a magical experience, especially when you follow these simple tips to ensure your cookies turn out perfectly chewy and delicious!

• Use room temperature ingredients: Bringing your pumpkin puree and egg yolks to room temperature helps them blend better into the batter, resulting in a smoother texture.

• Monitor the butter temperature: Ensuring your browned butter is cool but still liquid is crucial. If it’s too warm, your cookies may spread too much while baking, leading to flat cookies instead of chewy ones.

• Press the pumpkin puree: Removing excess moisture from the pumpkin puree is essential for creating a chewy texture. This prevents your cookies from becoming too wet and ensures they hold their shape.

• Don’t overmix the dough: Gently folding in the dry ingredients until just combined helps maintain the fluffy texture you want in chewy cookies. Overmixing can lead to tougher cookies.

• Experiment with baking times: Every oven is different! Keep an eye on your cookies as they bake, and take them out when they’re just slightly underbaked for that perfect chewy center.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Serving these Chewy Pumpkin Snickerdoodle Cookies can be just as fun as baking them. With a few simple touches, you can elevate this fall treat to star status at any gathering or cozy night in!

Garnishes

• Drizzle of caramel sauce: A light drizzle of caramel sauce adds an extra layer of sweetness and richness that complements the warm spices beautifully.

• Dusting of powdered sugar: Sprinkling a little powdered sugar on top gives these cookies an elegant touch and makes them look like they came straight from a bakery!

Side Dishes

• Hot Apple Cider: The warm, spiced notes of apple cider are a classic fall beverage that pairs perfectly with these cookies, enhancing their flavor profile.

• Pumpkin Spice Latte: For coffee lovers, serving these cookies alongside a pumpkin spice latte creates a delightful seasonal experience that’s hard to resist.

• Vanilla Ice Cream: A scoop of creamy vanilla ice cream makes for an indulgent treat when paired with warm snickerdoodles. The contrast of temperatures and textures is simply divine!

• Mixed Green Salad: For a balancing contrast, serve these sweet cookies with a fresh mixed green salad topped with nuts and a tangy vinaigrette. It provides a refreshing counterpoint to the richness of the cookies.

With these tips and serving suggestions, you’ll create not just tasty treats but also memorable moments around your table. Happy baking!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep! You can easily whip them up ahead of time and store them for later enjoyment. Here’s how to keep your cookies 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, but allow them to come to room temperature before serving for the best texture.

Freezing

• To freeze cookie dough balls, scoop and roll them as directed, then place them on a baking sheet lined with parchment paper.
• Freeze the dough balls until solid, then transfer them to a freezer-safe bag or container.
• They can be stored in the freezer for up to 3 months.

Reheating

• If you want to enjoy warm cookies, preheat your oven to 350 F/180 C.
• Place the cookies on a baking sheet and heat for about 5-7 minutes until warmed through.
• Alternatively, you can microwave individual cookies for about 10-15 seconds.

FAQs

Here are some common questions about making these delightful cookies!

Can I make Chewy Pumpkin Snickerdoodle Cookies without eggs?

Yes! You can substitute each egg yolk with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).

How do I achieve chewy Chewy Pumpkin Snickerdoodle Cookies?

To ensure your cookies come out chewy, be careful not to overbake them. The edges should be golden brown while the centers remain slightly underbaked when you take them out of the oven.

What’s the best way to store Chewy Pumpkin Snickerdoodle Cookies?

Store your cookies in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze the cookie dough balls!

Final Thoughts

I hope you enjoy making these Chewy Pumpkin Snickerdoodle Cookies as much as I do! They encapsulate all the cozy flavors of fall and are sure to bring warmth and joy to your kitchen. Happy baking, and don’t forget to share these treats with your loved ones—they’ll thank you later!