Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a delightful treat that captures the essence of fall, then these Chewy Pumpkin Snickerdoodle Cookies are just what you need! They are irresistibly chewy and packed with warm flavors of brown butter and pumpkin spice. Whether you need a quick dessert for a busy weeknight or something special for your next family gathering, these cookies will make everyone smile. Plus, they require no chilling time and no mixer, making them as easy to whip up as they are delicious!

Why You’ll Love This Recipe

• Quick and Easy: No chilling or complicated techniques mean you can get these cookies in the oven in no time!
• Fall-Inspired Flavor: The combination of pumpkin spice and cinnamon sugar brings cozy autumn vibes to every bite.
• Perfectly Chewy: These cookies have that wonderful chewy texture that makes them hard to resist.
• Family-Friendly Fun: Kids love rolling the dough balls in cinnamon sugar—it’s a fun activity for everyone!
• Make Ahead Convenience: You can freeze the cookie dough balls ahead of time for a fresh batch whenever you crave something sweet.

Ingredients You’ll Need

These Chewy Pumpkin Snickerdoodle Cookies use simple, wholesome ingredients you probably already have at home. Here’s what you’ll 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

The beauty of these cookies is their flexibility! You can easily adapt the recipe to suit your taste or dietary needs. Here are some fun variations:

• Add Nuts: Incorporate chopped walnuts or pecans for a nice crunch.
• Chocolate Chips: Mix in some dairy-free chocolate chips for an extra indulgent treat.
• Swap Spices: Experiment with different spices like nutmeg or ginger for a unique flavor profile.
• Stuffed Cookies: Roll the dough around a small piece of chocolate or caramel for a surprise center.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

Begin by preheating your oven to 350°F (180°C). This step is essential as it ensures your cookies bake evenly. While the oven heats, line two baking trays with parchment paper—this keeps the cookies from sticking and makes cleanup a breeze.

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, melt the butter. Stir occasionally as it foams and crackles. Keep an eye on it; once it turns golden brown and smells nutty, remove it from heat. Browning the butter adds depth and richness to your cookies, setting them apart from traditional snickerdoodles.

Step 3: Cool the Butter

Pour your browned butter into a glass measuring cup and let it cool in the fridge until it’s between 70°F and 75°F. Stir every 20 minutes to help it cool evenly. Properly cooled butter prevents your cookies from spreading too much during baking.

Step 4: Prepare the Pumpkin Puree

Spread the pumpkin puree onto a plate and press paper towels into it to soak up excess liquid. This helps achieve that perfect chewy texture by reducing moisture content in the batter.

Step 5: Combine Sugars

Once your butter has cooled, whisk together both sugars until they resemble wet sand—this helps create a lovely texture in the final cookie.

Step 6: Add Wet Ingredients

Whisk in your egg yolks, vanilla extract, and prepared pumpkin puree until well combined. This mix is where all those wonderful fall flavors start coming together!

Step 7: Mix Dry Ingredients

Gently fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined. Avoid overmixing here; we want our cookies tender and chewy!

Step 8: Chill Dough If Needed

Set your bowl of dough in the fridge for about five minutes to firm up slightly. If it’s still too soft after this time, feel free to chill longer—it’ll make scooping easier.

Step 9: Roll in Cinnamon Sugar

In a small bowl, mix together sugar and cinnamon for rolling. Scoop out about three tablespoons of dough per cookie, roll each ball in the cinnamon-sugar mixture, then place them on your prepared baking sheets with space between them.

Step 10: Bake & Enjoy!

Bake each tray one at a time for about 10-12 minutes until edges are golden but centers remain slightly underbaked. Let them cool completely on wire racks before diving in! Store any leftovers in an airtight container at room temperature for a few days—or freeze any extra dough balls for later enjoyment!

Now go ahead—bake these Chewy Pumpkin Snickerdoodle Cookies and share them with loved ones!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Creating the perfect chewy pumpkin snickerdoodle cookies is all about the details! Here are some tips to ensure your cookies turn out delicious every time.

• Use room temperature ingredients: Bringing your butter and egg yolks to room temperature helps them blend more easily, resulting in a smoother dough that bakes evenly.

• Don’t skip the browning process: Browning the butter adds a rich, nutty flavor that really enhances the overall taste of your cookies. Just keep an eye on it to prevent burning!

• Measure flour correctly: Too much flour can lead to dry cookies. Spoon flour into your measuring cup without packing it down, or use a kitchen scale for precision.

• Chill the dough if needed: If you find your dough is too sticky, chilling it for a bit longer can help firm it up, making it easier to handle and shape.

• Keep an eye on baking time: Every oven is different, so check your cookies a minute or two before the recommended baking time. You want them slightly underbaked in the center for that chewy texture!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are not just a treat; they can be presented beautifully for any occasion! Here are some fun ideas on how to serve them.

Garnishes

• Dust with powdered sugar: A light dusting of powdered sugar gives these cookies an elegant touch and adds a sweet finish.
• Drizzle with dairy-free caramel sauce: A drizzle of caramel sauce elevates the flavor profile and adds a decadent touch that’s perfect for fall.

Side Dishes

• Pumpkin Spice Latte: This classic fall beverage complements the flavors in the cookies and offers a warm drink option alongside.
• Apple Cider: A glass of hot or cold apple cider pairs wonderfully with these cookies, enhancing their cozy autumn vibe.
• Vanilla Coconut Ice Cream: For a delightful dessert experience, serve these cookies with a scoop of vanilla coconut ice cream for contrast in texture and temperature.
• Cheese Platter: Include some fresh fruit and nuts with a cheese platter to offer guests something savory alongside their sweet treats.

These serving suggestions will surely delight your friends and family, making your chewy pumpkin snickerdoodle cookies the star of any gathering! Enjoy every gooey bite!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep! You can make them ahead of time and enjoy their delightful flavors throughout the week.

Storing Leftovers

• Store cookies in an airtight container at room temperature for 2-3 days.
• For longer freshness, keep them in the fridge for up to a week.
• Ensure they are completely cooled before sealing to prevent moisture buildup.

Freezing

• To freeze cookie dough balls, scoop them onto a baking sheet lined with parchment paper and freeze until solid.
• Transfer the frozen dough balls to a freezer-safe bag or container, keeping them separated.
• They can be stored in the freezer for up to 3 months.

Reheating

• To enjoy warm cookies, preheat your oven to 350°F (180°C).
• Place cookies on a baking sheet and heat for about 5-7 minutes until warmed through.
• Alternatively, microwave individual cookies for about 10-15 seconds.

FAQs

Here are some common questions about making Chewy Pumpkin Snickerdoodle Cookies!

Can I use pumpkin pie filling instead of pumpkin puree?

No, it’s best to use Libby’s Pumpkin Puree as pumpkin pie filling contains added sugars and spices that could affect the taste and texture of your cookies.

How do I achieve the perfect chewy texture in my Chewy Pumpkin Snickerdoodle Cookies?

To ensure your cookies are chewy, make sure not to overbake them. The edges should be golden brown while the center remains slightly underbaked for that gooey texture.

Can I substitute the butter with a vegan alternative?

Yes! You can use plant-based butter or coconut oil as a substitute in this recipe. Just ensure it’s softened or melted properly before mixing with the other ingredients.

What is the best way to store my Chewy Pumpkin Snickerdoodle Cookies?

Store them in an airtight container at room temperature for 2-3 days or refrigerate them for longer freshness.

Final Thoughts

I hope you’re as excited as I am about these Chewy Pumpkin Snickerdoodle Cookies! With their irresistible fall flavors and delightful chewiness, they’re bound to become a favorite. Enjoy making this recipe with your loved ones and share these tasty treats with friends! Happy baking!