Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cozy, fall-inspired treat to brighten your day, these Chewy Pumpkin Snickerdoodle Cookies are just the thing! They’re soft, chewy, and bursting with warm flavors that remind you of crisp autumn afternoons. This recipe is a delightful twist on classic snickerdoodles, making them perfect for any occasion—whether it’s a busy weeknight or a family gathering. Plus, there’s no need for a mixer or chill time, which means more time to enjoy these delicious cookies fresh out of the oven!

What makes this recipe special is the combination of brown butter and pumpkin puree. It creates a rich flavor that perfectly complements the sweet cinnamon sugar coating. I promise these cookies will become a favorite in your household!

Why You’ll Love This Recipe

• Easy to make: With no mixer required and simple steps, you’ll have cookies ready in no time.
• Fall flavors: The combination of pumpkin spice and brown butter brings all the cozy vibes of autumn into every bite.
• Family-friendly: Kids and adults alike will love these cookies; they’re perfect for sharing!
• Make-ahead option: You can prepare the dough ahead of time and freeze it for fresh cookies whenever you want.
• No chill time: These cookies bake up beautifully without needing to rest in the fridge first!

Ingredients You’ll Need

To make these yummy Chewy Pumpkin Snickerdoodle Cookies, you’ll find that the ingredients are simple and wholesome. Here’s what you’ll need:

For the Cookies

• 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

For Rolling

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

Variations

This recipe is quite flexible! Here are some fun ideas to switch things up:

• Add nuts: Chopped pecans or walnuts can add a delightful crunch to your cookies.
• Mix in chocolate chips: Stir in some dairy-free chocolate chips for an extra indulgent treat!
• Swap spices: If you love a little heat, try adding a pinch of ginger or nutmeg alongside the pumpkin spice.
• Make it gluten-free: Substitute all-purpose flour with your favorite gluten-free blend for a safe option.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

First things first, preheat your oven to 350 F/180 C. Line two baking trays with parchment paper—this will help your cookies bake evenly without sticking.

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, brown your butter. Watch closely as it foams and crackles. This step adds amazing nuttiness to your cookies! Once you see those lovely brown bits forming on the bottom and smell that irresistible aroma, take it off the heat.

Step 3: Cool the Butter

Transfer your browned butter into a glass measuring cup and let it chill in the fridge for about 45-60 minutes. Stir it every 20 minutes until it’s cool but still liquid. Cooling is essential; if it’s too warm when mixed with other ingredients, your cookies may spread too thin while baking.

Step 4: Prepare Your Pumpkin Puree

Spread your pumpkin puree onto a plate and press paper towels into it to soak up excess liquid. Repeat until it feels dry like soft playdough. This step ensures you get rich pumpkin flavor without excess moisture affecting cookie texture.

Step 5: Combine Sugars with Butter

Once cooled, whisk together your brown sugar and granulated sugar with the browned butter for one minute until it resembles wet sand. This mixture creates that chewy texture we love!

Step 6: Mix in Egg Yolks and Flavorings

Add in egg yolks, vanilla extract, and dried pumpkin puree to your sugar mixture. Mixing well ensures all those flavors meld together beautifully.

Step 7: Fold in Dry Ingredients

Gently fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined. Be careful not to overmix! Set this dough aside in the fridge for about five minutes so it firms up slightly.

Step 8: Prepare Cinnamon Sugar Mixture

While waiting on the dough, combine cinnamon and sugar in a small bowl—this will be used to roll those delicious cookie balls!

Step 9: Shape Your Cookies

Scoop out dough into about three-tablespoon-sized balls and roll each one generously in that yummy cinnamon-sugar mix before placing them on prepared baking sheets spaced apart.

Step 10: Bake!

Bake each tray for about 10-12 minutes until edges are golden brown but centers still look slightly underbaked. Let them cool completely on a wire rack before indulging in their gooey goodness!

With these steps completed, you’ll have freshly baked Chewy Pumpkin Snickerdoodle Cookies that are sure to delight everyone! Enjoy every bite!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

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

• Use room temperature ingredients: Bringing your butter, eggs, and pumpkin puree to room temperature helps them blend more smoothly into the dough, resulting in a better texture.

• Monitor the browning of the butter: Taking care while browning your butter ensures that you achieve that nutty flavor without burning it. Keep stirring and watching closely!

• Don’t skip the chilling step: Chilling the dough allows the flavors to meld together and helps prevent the cookies from spreading too much while baking.

• Measure flour correctly: Use the spoon-and-level method for measuring flour. This prevents overpacking, which can lead to dry cookies.

• Bake one tray at a time: Baking only one tray allows for even heat distribution in your oven, ensuring all cookies are baked perfectly without uneven cooking.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are perfect for sharing or enjoying on your own with a cozy beverage. Here are some fun ways to present them!

Garnishes

• Powdered sugar dusting: A light sprinkle of powdered sugar adds a touch of elegance and sweetness without overwhelming the pumpkin flavor.
• Drizzle of maple syrup: A subtle drizzle of maple syrup can enhance the fall flavors and add a delightful sweetness that complements the spices.

Side Dishes

• Hot apple cider: Warm apple cider infused with spices is a comforting drink that pairs beautifully with these cookies, enhancing their autumnal flavors.
• Vanilla ice cream: A scoop of creamy vanilla ice cream alongside warm cookies creates an irresistible combination of hot and cold that everyone will love.
• Chai tea: The spiced notes in chai tea harmonize wonderfully with the pumpkin spice in these cookies, making it an ideal pairing for an afternoon treat.
• Cheese platter: A selection of mild cheeses like brie or gouda offers a savory contrast that balances the sweetness of your cookies perfectly.

Now that you’re fully equipped with tips and serving ideas, it’s time to enjoy your delicious chewy pumpkin snickerdoodle cookies! Happy baking!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep! You can whip up a batch ahead of time and enjoy them throughout the week or share them with friends and family.

Storing Leftovers

• Allow cookies to cool completely before storing.
• Place them in an airtight container at room temperature.
• They will stay fresh for 2-3 days.

Freezing

• Shape the dough into balls before baking.
• Place the dough balls on a baking sheet lined with parchment paper and freeze until solid.
• Transfer the frozen dough balls to a freezer-safe bag or container, where they can be stored for up to 3 months.

Reheating

• Preheat your oven to 350°F/180°C.
• Place cookies on a baking sheet and warm them in the oven for about 5 minutes until soft.
• Alternatively, you can microwave them for about 10-15 seconds for a quick treat.

FAQs

Here are some common questions about these delicious cookies:

Can I use regular butter instead of brown butter for my Chewy Pumpkin Snickerdoodle Cookies?

While you can use regular melted butter, browning the butter adds a rich, nutty flavor that enhances the cookies. For the best taste, I recommend following the brown butter method!

How do I make my Chewy Pumpkin Snickerdoodle Cookies even chewier?

To achieve extra chewiness, make sure not to overbake your cookies. They should be slightly underbaked in the center when you take them out of the oven. The cooling process will help set them perfectly!

Can I substitute pumpkin puree with something else in these cookies?

If you’re looking for a different flavor profile, you could try using applesauce or mashed bananas as a substitute. However, keep in mind that this will change the flavor and texture of your Chewy Pumpkin Snickerdoodle Cookies.

How long do Chewy Pumpkin Snickerdoodle Cookies last?

When stored properly in an airtight container at room temperature, they will last for 2-3 days. If you freeze them, they can last up to 3 months!

Final Thoughts

I hope you find joy in making these Chewy Pumpkin Snickerdoodle Cookies! They’re the perfect blend of fall flavors that bring warmth and coziness to any gathering or quiet evening at home. Enjoy every gooey bite, and don’t hesitate to share with loved ones—or keep them all to yourself if you’d like! Happy baking!