Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for the perfect treat to celebrate the cozy vibes of fall, these Chewy Pumpkin Snickerdoodle Cookies are just what you need! Imagine biting into a cookie that’s soft, chewy, and bursting with the warm flavors of pumpkin spice and brown butter. This recipe has become a favorite in my home because it combines the nostalgic taste of snickerdoodles with the seasonal essence of pumpkin. Whether it’s a busy weeknight or a festive gathering with friends and family, these cookies will bring joy to any occasion!

The best part? You don’t need any special equipment or chill time. Just grab your ingredients and let’s bake some delightful cookies that everyone will rave about!

Why You’ll Love This Recipe

• Easy to Make: No mixer required! Simply whisk together your ingredients, and you’re ready to go.
• Perfect for Any Occasion: Whether it’s a quiet evening at home or a holiday celebration, these cookies fit right in.
• Great Flavor: The blend of brown butter, pumpkin spice, and cinnamon sugar creates a deliciously unique taste that you’ll crave.
• Family-Friendly Fun: Kids love helping out in the kitchen! Rolling the dough balls in cinnamon sugar is especially fun.
• Make-Ahead Option: Freeze cookie dough balls ahead of time for freshly baked cookies whenever you want!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients for these Chewy Pumpkin Snickerdoodle Cookies. You probably already have most of them in your pantry!

For the 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

For Rolling

• 1/3 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Variations

This recipe is wonderfully flexible! Here are some fun variations to try:

• Add Chocolate Chips: Fold in some semi-sweet or dark chocolate chips for an extra sweet surprise.
• Include Nuts: Chopped walnuts or pecans add a delightful crunch to each bite.
• Make It Gluten-Free: Substitute all-purpose flour with a gluten-free blend to accommodate gluten sensitivities.
• Switch Up Spices: Try adding a pinch of nutmeg or ginger for an even spicier flavor profile.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

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

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, melt the butter. Keep an eye on it as it cooks; it will foam and crackle before turning golden brown. Removing it from heat when you see those lovely brown bits at the bottom is key—it adds such rich flavor!

Step 3: Cool the Butter

Pour your browned butter into a glass measuring cup and chill it in the fridge until it cools down to about 70-75 F (around 45-60 minutes). This step is crucial because if your butter is too warm when combined with other ingredients, your cookies might spread too much while baking.

Step 4: Prepare the Pumpkin Puree

Spread out your pumpkin puree on a plate. Press paper towels into it to absorb excess moisture until it feels like soft playdough. This helps prevent soggy cookies.

Step 5: Mix Sugars

Once your butter is cool, whisk in both sugars for about one minute until it resembles wet sand. This adds sweetness and texture!

Step 6: Combine Wet Ingredients

Whisk in egg yolks, vanilla extract, and your prepared pumpkin puree until everything is combined well—this gives our cookies that deliciously moist texture.

Step 7: Add Dry Ingredients

Gently fold in flour, pumpkin spice, cream of tartar, baking soda, and salt just until mixed. Avoid over-mixing; we want our cookies soft and chewy! Chill this dough briefly if it’s too sticky.

Step 8: Roll in Cinnamon Sugar

In a small bowl, mix granulated sugar with ground cinnamon. Scoop out dough into tablespoon-sized balls and roll them in this sweet mixture before placing them on prepared baking sheets.

Step 9: Bake!

Bake each tray one at a time for about 10-12 minutes until they’re golden brown around the edges but still puffy in the center. Let them cool completely on wire racks; this step helps achieve that perfect chewy texture.

Step 10: Enjoy!

Store any leftovers in an airtight container at room temperature for up to three days—or freeze some dough balls for later treats!

Now you’re ready to impress everyone with these Chewy Pumpkin Snickerdoodle Cookies! Enjoy every gooey bite!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Making cookies can be a delightful experience when you know a few secret tricks! Here are some pro tips to ensure your Chewy Pumpkin Snickerdoodle Cookies turn out perfectly every time.

• Use room temperature ingredients – Bringing your butter and egg yolks to room temperature helps them emulsify better, leading to a smoother dough and chewier texture.

• Don’t skip the browning – Brown butter adds a delicious, nutty flavor that elevates these cookies. Just keep an eye on it while it cooks to prevent burning!

• Monitor your pumpkin moisture – Removing excess moisture from the pumpkin puree is key; too much liquid can lead to flat cookies. Keep pressing with paper towels until it feels just right!

• Chill your dough if needed – If your dough feels too soft after mixing, don’t hesitate to chill it longer. A firmer dough will hold its shape better during baking.

• Check for doneness carefully – The cookies should look slightly underbaked in the center when you take them out. They will continue to cook on the tray afterward, ensuring a perfect chewy texture!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Presenting your Chewy Pumpkin Snickerdoodle Cookies can be just as fun as making them! Whether you’re serving them at a gathering or enjoying them solo, here are some ideas for showcasing these delightful treats.

Garnishes

• Whipped Coconut Cream – A dollop of whipped coconut cream on top creates a creamy contrast that complements the chewy cookie perfectly.
• Cinnamon Stick – Placing a cinnamon stick alongside the cookies not only looks festive but also enhances the warm autumn aroma.

Side Dishes

• Hot Apple Cider – This warm beverage is bursting with flavors that match beautifully with pumpkin spice, creating a cozy pairing.
• Vanilla Ice Cream – A scoop of vanilla ice cream adds creaminess and balances the spiced sweetness of the cookies, making each bite heavenly.
• Pumpkin Spice Latte – Serving these cookies with this seasonal favorite amplifies the fall flavors and makes for an indulgent treat.
• Candied Pecans – Crunchy candied pecans add texture and nutty sweetness that pairs excellently with the soft and chewy cookies.

Now that you have tips and serving suggestions, you’re all set to enjoy these Chewy Pumpkin Snickerdoodle Cookies any way you like! Happy baking!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep and special occasions. You can easily make them ahead of time for gatherings or to satisfy your sweet tooth throughout the week!

Storing Leftovers

• Store the leftover cookies in an airtight container at room temperature for 2-3 days.
• If you prefer them fresh, keep them refrigerated in an airtight container for up to a week.

Freezing

• To freeze, scoop the cookie dough into balls and place them on a baking sheet lined with parchment paper.
• Freeze the dough balls until firm, then transfer them to a freezer-safe bag or container.
• The frozen dough can last up to three months. When ready to bake, let the dough come to room temperature before baking.

Reheating

• To enjoy warm cookies, simply pop them in the microwave for about 10-15 seconds.
• Alternatively, you can reheat them in a preheated oven at 350°F (180°C) for about 5 minutes.

FAQs

Here are some common questions readers might have about this delicious recipe!

Can I make Chewy Pumpkin Snickerdoodle Cookies without brown butter?

Absolutely! While brown butter adds depth of flavor, you can use regular melted unsalted butter if you’re short on time.

How do I ensure my Chewy Pumpkin Snickerdoodle Cookies turn out chewy?

To maintain their chewy texture, avoid overbaking them. They should be slightly underbaked when you take them out of the oven.

Can I substitute pumpkin puree with something else?

Yes! If you don’t have pumpkin puree on hand, you can use applesauce as a substitute, but it will change the flavor profile slightly.

How long do these cookies last after baking?

These cookies stay fresh for 2-3 days at room temperature in an airtight container. For longer storage, freezing is recommended!

Final Thoughts

I hope you enjoy making these Chewy Pumpkin Snickerdoodle Cookies as much as I do! They are packed with warmth and flavor, perfect for autumn gatherings or just a cozy night in. Grab your ingredients and get baking—your taste buds will thank you! Can’t wait to hear how they turn out!