Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cozy treat that brings the warmth of fall right into your kitchen, these Chewy Pumpkin Snickerdoodle Cookies are just what you need! There’s something incredibly satisfying about biting into a soft, chewy cookie with all those delicious flavors of pumpkin spice and brown butter. This recipe has quickly become a favorite in my home, perfect for busy weeknights or family gatherings where you want to impress without spending hours in the kitchen.

What I love most about these cookies is how easy they are to make. You don’t need any fancy equipment—just a few simple ingredients and your hands! Plus, with no chill time required, you can whip up a batch in no time. Get ready to fill your home with the delightful aroma of freshly baked cookies that everyone will adore!

Why You’ll Love This Recipe

• Super Chewy Texture: These cookies are specially designed to be delightfully chewy and gooey, making them irresistible.
• No Chill Time Needed: You can bake them right away! No waiting around means more time for enjoying.
• Fall Flavors: The combination of pumpkin spice and cinnamon sugar creates a warm, inviting flavor perfect for any autumn occasion.
• Simple Ingredients: Made with accessible and wholesome ingredients, this recipe is straightforward and beginner-friendly.
• Perfect for Sharing: With 13 cookies per batch, they are great for sharing at gatherings or simply enjoying with loved ones at home.

Ingredients You’ll Need

When it comes to whipping up these Chewy Pumpkin Snickerdoodle Cookies, you’ll find that the ingredients are simple and wholesome. Most likely, you might already have them in your pantry! Let’s get started on gathering what you need:

• 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 quite flexible, allowing you to customize it based on what you have on hand or your taste preferences. Here are some fun ideas to mix things up:

• Add Nuts: Toss in some chopped pecans or walnuts for an extra crunch.
• Chocolate Chips: Fold in some dairy-free chocolate chips for a sweet twist!
• Pumpkin Seeds: Sprinkle some roasted pumpkin seeds on top before baking for added texture.
• Glaze Option: Drizzle a simple glaze made from powdered sugar and almond milk over the cooled cookies for an extra special touch.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (180°C). Line two baking trays with parchment paper—this helps prevent sticking and makes cleanup easier.

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, melt your unsalted butter until it starts foaming. This step is crucial because browning the butter adds a deep nutty flavor that enhances the cookies. Keep an eye on it as it cooks; stir occasionally until you see brown bits forming at the bottom.

Step 3: Cool the Butter

Once browned, pour the butter into a glass measuring cup to cool down. It should be slightly below room temperature but still liquid when mixed into your dough. If it’s too warm, your cookies might spread out too much when baking!

Step 4: Prepare the Pumpkin Puree

Spread out your pumpkin puree on a plate and press paper towels into it to absorb excess moisture. This helps ensure that your cookies don’t become too soggy. You’ll want roughly 1/3 cup of dried-out pumpkin puree for optimal texture.

Step 5: Combine Sugars

In a mixing bowl, whisk together the cooled brown butter with both granulated and brown sugars until it looks like wet sand. This mixture will help create that chewy texture we love in snickerdoodles!

Step 6: Add Wet Ingredients

Next, whisk in the egg yolks, vanilla extract, and your prepared pumpkin puree until everything is well combined. The egg yolks add richness while helping bind everything together.

Step 7: Mix Dry Ingredients

Gently fold in the flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined. Be careful not to overmix! If your dough seems too soft after this step, pop it in the fridge for about five minutes.

Step 8: Roll in Cinnamon Sugar

In a small bowl, mix together sugar and ground cinnamon for rolling. Scoop out dough balls using three tablespoons per cookie and roll each one in this cinnamon-sugar mixture before placing them on your lined baking sheet.

Step 9: Bake!

Bake one tray at a time for about 10–12 minutes or until the edges turn golden brown but the centers remain puffy. Let them cool completely on a wire rack—if you can wait that long before tasting!

Step 10: Store Your Cookies

These delicious cookies can be stored in an airtight container at room temperature for up to three days. If you’re planning ahead, freeze any leftover dough balls until you’re ready to bake them fresh!

Now you’re ready to enjoy these delightful Chewy Pumpkin Snickerdoodle Cookies—perfectly soft with that lovely fall flavor! Happy baking!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking can be a fun adventure, and with these helpful tips, you’ll create the most delightful chewy pumpkin snickerdoodle cookies that will impress everyone!

• Use room temperature ingredients: Bringing your butter, pumpkin puree, and egg yolks to room temperature ensures they combine more easily, resulting in a smoother dough and chewier texture.
• Don’t skip the browning step: Browning the butter adds a rich, nutty flavor that elevates these cookies beyond the ordinary. It gives them depth that complements the pumpkin spice perfectly.
• Measure flour correctly: To avoid dense cookies, spoon the flour into your measuring cup and level it off with a knife rather than scooping directly from the bag. This prevents packing too much flour into your measurement.
• Chill your dough if needed: If you find your dough is too soft after mixing, don’t hesitate to chill it for a bit longer. The colder dough helps maintain shape while baking, resulting in those perfectly chewy centers.
• Watch them bake closely: Every oven differs slightly; keep an eye on your cookies as they bake. You want them to be puffed and slightly underbaked in the center for that delightful chewy texture!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are fantastic on their own but can shine even brighter when served with a few thoughtful touches. Here are some ideas to make your presentation extra special!

Garnishes

• Powdered sugar dusting: A light sprinkle of powdered sugar adds an elegant touch and enhances the visual appeal of your cookies.
• Cinnamon stick: Pair each cookie with a cinnamon stick for a charming presentation that hints at the delicious flavors inside.
• Whipped coconut cream: For an indulgent treat, serve alongside a dollop of whipped coconut cream—its lightness complements the richness of the cookie.

Side Dishes

• Warm apple cider: The cozy flavors of warm apple cider make an excellent pairing with these pumpkin snickerdoodles, enhancing their fall essence.
• Vanilla almond milk: A refreshing glass of vanilla almond milk provides a creamy contrast to the spiced cookies while keeping things dairy-free.
• Fresh fruit salad: A mix of seasonal fruits like apples and pears brings brightness to your dessert table and balances out the sweetness of the cookies.
• Pumpkin soup: For those looking for a complete fall-inspired meal, serve these cookies alongside a warm bowl of creamy pumpkin soup for a comforting experience.

With these serving suggestions, you’ll create an inviting atmosphere perfect for sharing these delightful chewy pumpkin snickerdoodle cookies! Enjoy!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep, allowing you to enjoy the delightful flavors of fall anytime! With a few simple steps, you can easily store or freeze them for later.

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature.
• They will stay fresh for 2-3 days, so you can enjoy them over time without losing that delicious chewy texture!

Freezing

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

Reheating

• For best results, let frozen cookie dough balls come to room temperature before baking.
• If you have leftover baked cookies, pop them in the microwave for about 10-15 seconds to warm them up and restore their gooey goodness!

FAQs

Here are some common questions about these delightful cookies!

Can I make Chewy Pumpkin Snickerdoodle Cookies without brown butter?

Yes! While brown butter adds a lovely nutty flavor, you can use melted unsalted butter instead. Just make sure it’s cooled before mixing with other ingredients.

How do I ensure my Chewy Pumpkin Snickerdoodle Cookies stay chewy?

To keep your cookies chewy, avoid overbaking them. Remove them from the oven when they are golden around the edges but still slightly underbaked in the center.

What should I do if my pumpkin puree is too wet?

If your pumpkin puree seems too watery, press it between paper towels as suggested in the recipe. This will help achieve the right consistency for your cookies.

Can I add chocolate chips to these Chewy Pumpkin Snickerdoodle Cookies?

Absolutely! Feel free to fold in some chocolate chips or nuts to customize your cookies further.

Final Thoughts

I hope this recipe brings warmth and joy to your kitchen! These Chewy Pumpkin Snickerdoodle Cookies are not only easy to make but also a delightful treat that captures the essence of fall. Enjoy the process of baking them and share them with family and friends. Happy baking!