Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cozy treat that captures the essence of fall, then these Chewy Pumpkin Snickerdoodle Cookies are just what you need! They’re soft, gooey, and bursting with flavors like brown butter and pumpkin spice. This recipe has quickly become a favorite in my household, perfect for those busy weeknights or family gatherings when you want something sweet but simple. Plus, the aroma of these cookies baking will make your kitchen feel like a warm hug.

What makes this recipe even more special is its ease. You don’t need to chill the dough or pull out a mixer—just mix and bake! So grab your apron, and let’s dive into making these delightful cookies together.

Why You’ll Love This Recipe

• Quick and Easy: No chill time required means you can enjoy these cookies in under two hours!
• Family-Friendly: Kids love rolling the dough balls in cinnamon sugar; it’s a fun activity for everyone.
• Flavor Explosion: The combination of pumpkin spice and brown butter creates a mouthwatering taste that screams autumn.
• Versatile Treat: Perfect for any occasion—from casual get-togethers to holiday celebrations.
• Make Ahead Convenience: The dough can be frozen for later, so you can bake fresh cookies anytime you want!

Ingredients You’ll Need

These are simple, wholesome ingredients that you likely have in your pantry. Each one contributes to the delicious texture and flavor of our Chewy Pumpkin Snickerdoodle Cookies.

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 ways to switch things up while keeping that chewy goodness.

• Add Nuts: Toss in some chopped pecans or walnuts for an extra crunch.
• Chocolate Chips: Mix in some dairy-free chocolate chips to satisfy any chocolate lover’s cravings.
• Spice it Up: Experiment with different spices like ginger or nutmeg to change the flavor profile.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to accommodate dietary needs.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

Preheat the oven to 350 F (180 C). Lining two baking trays with parchment paper is crucial. It not only prevents the cookies from sticking but also makes cleanup a breeze!

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, brown your butter. Keep an eye on it as it foams and crackles—this step adds depth and nuttiness to your cookies. Once you see brown bits forming at the bottom, remove it from heat. This process takes about 5-7 minutes but trust me; it’s worth every second!

Step 3: Chill the Butter

Pour your browned butter into a glass measuring cup. Let it chill in the fridge while stirring every 20 minutes until it’s cool but still liquid—about 45-60 minutes. Getting this temperature just right is essential for achieving that perfect chewy texture in your cookies.

Step 4: Prepare Pumpkin Puree

Spread your pumpkin puree onto a plate. Press paper towels into it to soak up excess moisture; this helps keep your cookies from becoming too wet. You want it to feel dry yet soft like playdough before measuring about 1/3 cup.

Step 5: Mix Sugars into Butter

Once cooled, whisk together the cooled butter with both brown and granulated sugars for about one minute until it resembles wet sand. This step is key because blending them well will ensure a uniform sweetness throughout each cookie.

Step 6: Incorporate Wet Ingredients

Now whisk in those egg yolks, vanilla extract, and prepared pumpkin puree until fully combined. It should look creamy and inviting—a sign you’re on the right track!

Step 7: Fold in Dry Ingredients

Gently fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined. Avoid over-mixing as that could lead to tough cookies instead of chewy ones! Pop the bowl into the fridge for about five minutes if needed; firming up the dough makes it easier to handle.

Step 8: Roll into Balls

In a small bowl, mix together sugar and cinnamon for rolling. Scoop out three-tablespoon-sized balls of dough and roll them in this mixture before placing them on your prepared baking sheet spaced about two inches apart.

Step 9: Bake Away!

Bake one tray at a time for around 10-12 minutes until edges are golden brown while keeping that puffy center slightly underbaked—it’ll set as they cool!

Step 10: Cool and Enjoy!

Let them cool completely on a wire rack before indulging! These chewy delights stay fresh in an airtight container at room temperature for up to three days—or freeze those adorable dough balls for future cravings!

Now grab a warm cookie with your favorite beverage and enjoy each delicious bite!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking these chewy pumpkin snickerdoodle cookies is a delightful experience, and with a few tips, you can ensure they turn out perfectly every time!

• Brown the butter carefully: Take your time when browning the butter to achieve that nutty flavor without burning it. This step adds depth to your cookies and enhances their overall taste.

• Measure your flour correctly: Use the spoon-and-level method for measuring flour to avoid dense cookies. Scooping directly from the bag can result in too much flour, leading to dry cookies.

• Watch the baking time: Keep an eye on your cookies as they bake. Pull them out when they’re slightly underbaked in the middle; they’ll continue to cook on the tray while cooling, ensuring a chewy texture.

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

• Experiment with add-ins: Feel free to add chocolate chips or nuts if you want to mix things up! They can complement the pumpkin spice flavor beautifully while adding an extra bite.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These cookies are perfect for any occasion, whether it’s a cozy family gathering or a festive party. Presenting them well can make all the difference!

Garnishes

• Dust with powdered sugar: A light dusting of powdered sugar just before serving can add a touch of elegance and sweetness.
• Serve with whipped coconut cream: Pairing these cookies with a dollop of whipped coconut cream brings a creamy element that complements their chewiness beautifully.

Side Dishes

• Pumpkin Spice Latte: This warm beverage is a classic fall treat that pairs wonderfully with the flavors of your snickerdoodle cookies.
• Chai Tea: The spiced notes of chai tea create a comforting match alongside these pumpkin-flavored delights.
• Apple Cider: A glass of warm apple cider brings out those autumn vibes and balances the sweetness of the cookies.
• Vanilla Ice Cream: A scoop of vanilla ice cream adds a creamy contrast and makes for an indulgent dessert experience when served alongside these chewy treats.

Enjoy making and sharing these delightful chewy pumpkin snickerdoodle cookies with friends and family this fall!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep! You can make the dough in advance or store the finished cookies for later enjoyment.

Storing Leftovers

• Store the cookies in an airtight container at room temperature for 2-3 days to maintain their chewy texture.
• For longer freshness, consider placing parchment paper between layers of cookies to prevent sticking.

Freezing

• To freeze cookie dough balls, scoop and roll them as directed, then place them on a baking sheet lined with parchment paper.
• Freeze until solid, then transfer the dough balls to a freezer-safe bag or container. They can be stored for up to 3 months.
• When ready to bake, let them sit at room temperature for about 30 minutes before baking.

Reheating

• If you have leftover baked cookies, you can gently reheat them in the microwave for about 10-15 seconds to restore their softness.
• Alternatively, warm them in the oven at 350 F (175 C) for about 5 minutes.

FAQs

Here are some common questions you might have about these delightful cookies.

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

To achieve the perfect chewy texture, avoid overbaking them. The edges should be golden brown while the center remains slightly underbaked when you take them out of the oven.

Can I use other types of pumpkin puree for these Chewy Pumpkin Snickerdoodle Cookies?

Yes! While Libby’s Pumpkin Puree is recommended for consistency and flavor, any canned pumpkin puree will work well. Just make sure it’s pure pumpkin without added ingredients.

What makes these Chewy Pumpkin Snickerdoodle Cookies unique?

The combination of brown butter and pumpkin spice gives these cookies a rich, nutty flavor that perfectly complements the classic snickerdoodle profile. Plus, they require no chill time!

Can I substitute any ingredients in this Chewy Pumpkin Snickerdoodle Cookies recipe?

Absolutely! You can use coconut oil instead of butter if you’re looking for a dairy-free option. Additionally, feel free to adjust the sweetness by using less sugar if desired.

Final Thoughts

I hope this recipe brings warmth and joy to your kitchen! These Chewy Pumpkin Snickerdoodle Cookies are not only delicious but also make wonderful treats to share with friends and family. Enjoy making them as much as you’ll enjoy eating them! Happy baking!