Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cozy treat to celebrate fall, these Chewy Pumpkin Snickerdoodle Cookies are just what you need! They are the perfect blend of soft, chewy goodness and warm spices that make every bite feel like a hug. This recipe has become a favorite of mine because it combines the classic flavors of snickerdoodles with the delightful taste of pumpkin. Plus, it’s so easy to whip up—no mixer required!

These cookies are great for busy weeknights when you want to bake but don’t have much time, or for family gatherings where everyone will love their gooey texture. Trust me, once you share these sweet treats, they’ll disappear in no time!

Why You’ll Love This Recipe

• No Chill Time Needed: You can dive right into baking without waiting around!
• Packed with Flavor: The brown butter and pumpkin spice create a deliciously rich taste.
• Family-Friendly: Kids and adults alike will adore these chewy cookies.
• Simple Ingredients: You likely already have everything you need in your pantry.
• Make-Ahead Friendly: Bake a batch and freeze the dough for fresh cookies anytime!

Ingredients You’ll Need

You’ll be delighted to find that the ingredients for these Chewy Pumpkin Snickerdoodle Cookies are simple and wholesome. Here’s 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 wonderfully flexible! Here are some fun variations you can try:

• Add Nuts: Toss in some chopped pecans or walnuts for an extra crunch.
• Chocolate Chip Twist: Fold in some dairy-free chocolate chips for a sweet surprise.
• Different Spices: Experiment with adding nutmeg or ginger for a unique flavor profile.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make it suitable for everyone.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat and Prepare

Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper. This step ensures your cookies won’t stick while baking and makes cleanup a breeze!

Step 2: Brown the Butter

In a large stainless steel pan, brown the butter over medium heat. It will foam and crackle—this is completely normal! Stir occasionally until it turns golden brown and smells nutty. This step is crucial as browned butter adds depth and richness to your cookies.

Step 3: Cool the Butter

Once your butter is browned, pour it into a glass measuring cup. Let it chill in the fridge, stirring every 20 minutes until it cools down to about 70°F (21°C). If it’s too warm when mixed with other ingredients, your cookies might spread too much!

Step 4: Prep the Pumpkin Puree

Spread your pumpkin puree onto a plate and press paper towels into it to soak up excess moisture. This helps achieve the right consistency in your dough. After soaking, scrape the pumpkin back into a pile and repeat until it’s dry like soft playdough.

Step 5: Mix It Up

When your butter is cooled, whisk together both sugars until they resemble wet sand. Then add in the egg yolks, vanilla extract, and dried pumpkin puree. Mixing these ingredients well ensures that all those lovely flavors meld together beautifully.

Step 6: Combine Dry Ingredients

Gently fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Be careful not to overmix; this keeps your cookies nice and soft! Letting the dough chill briefly helps firm it up if it’s too soft.

Step 7: Prepare Cinnamon Sugar

In a small bowl, mix together granulated sugar and ground cinnamon. This mixture gives each cookie its signature snickerdoodle sweetness on the outside.

Step 8: Roll Into Balls

Scoop out dough into roughly three-tablespoon sized balls and roll them in the cinnamon-sugar mix before placing them on your prepared baking sheets with enough space between each ball.

Step 9: Bake

Bake one tray at a time for about 10-12 minutes or until edges are golden brown but still slightly underbaked in the middle. This creates that delightfully chewy center we all love!

Step 10: Cool & Enjoy!

Allow your cookies to cool completely on a wire rack before diving in. Store any leftovers in an airtight container at room temperature for up to three days—or freeze dough balls for fresh cookies whenever you crave them!

Now go ahead and treat yourself to these Chewy Pumpkin Snickerdoodle Cookies! They’re sure to become a new favorite!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking can be a delightful adventure, and with a few handy tips, you can ensure your pumpkin snickerdoodles turn out perfectly every time!

• Use room temperature ingredients: Ensuring your butter, eggs, and pumpkin puree are at room temperature helps create a smoother batter and results in chewier cookies.

• Don’t skip browning the butter: This step adds a deep, nutty flavor that elevates your cookies from ordinary to extraordinary. Just keep an eye on it to avoid burning!

• Measure flour correctly: To prevent dry cookies, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag.

• Chill the dough if needed: If the dough feels too soft after mixing, don’t hesitate to chill it longer. A firmer dough results in thicker cookies that maintain their shape while baking.

• Watch baking time closely: Every oven is different. Keep an eye on your cookies as they bake, looking for golden edges and a soft center to achieve that chewy texture.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are perfect for sharing or enjoying on your own! Here are some fun ways to serve them up.

Garnishes

• A sprinkle of sea salt: Just a pinch of flaky sea salt on top brings out the sweetness and enhances the flavors.
• Drizzle of caramel sauce: A light drizzle over the top adds an extra touch of indulgence and pairs beautifully with pumpkin spice.

Side Dishes

• Hot apple cider: This warm drink complements the spices in the cookies perfectly, making it a cozy pairing for chilly days.
• Creamy vanilla ice cream: The cold creaminess of ice cream contrasts wonderfully with the warm spices in the cookies for a delightful dessert experience.
• Pumpkin spice latte: An iconic fall beverage that matches beautifully with these cookies, creating an all-around pumpkin fest!
• Cheese platter: A selection of mild cheeses such as brie or goat cheese can provide a savory balance to the sweetness of your snickerdoodles.

Enjoy your baking journey and treat yourself and others to these delicious chewy pumpkin snickerdoodle cookies!

Make Ahead and Storage

These chewy pumpkin snickerdoodle cookies are not just delightful; they’re also perfect for meal prep! You can easily make a batch ahead of time and store them for later, ensuring you have a tasty treat ready when the craving strikes.

Storing Leftovers

• Place leftover cookies in an airtight container.
• Store at room temperature for up to 2-3 days.
• For longer freshness, consider refrigerating them in an airtight container.

Freezing

• Allow cookies to cool completely before freezing.
• Place them in a single layer on a baking sheet and freeze until solid.
• Transfer frozen cookies to a freezer-safe bag or container for up to 3 months.
• Alternatively, you can freeze the cookie dough balls before baking!

Reheating

• To enjoy warm cookies, preheat your oven to 350°F (180°C).
• Place cookies on a baking sheet and heat for about 5 minutes until warmed through.
• If reheating from frozen, add an extra couple of minutes to the baking time.

FAQs

Here are some common questions about making chewy pumpkin snickerdoodle cookies!

Can I use different types of sugar in chewy pumpkin snickerdoodle cookies?

Absolutely! You can experiment with different sugars like coconut sugar or even light brown sugar if you prefer a different flavor profile. Just keep the ratios similar for best results.

How do I make chewy pumpkin snickerdoodle cookies without a mixer?

This recipe is designed specifically for that! You can whisk together all ingredients by hand, making it simple and perfect for anyone who doesn’t have a mixer on hand.

What makes these chewy pumpkin snickerdoodle cookies special?

The combination of browned butter, pumpkin spice, and cinnamon sugar gives these cookies their unique flavor and delightful texture. They perfectly capture the essence of fall!

Can I substitute the Libby’s Pumpkin Puree with something else?

Yes! If you don’t have Libby’s on hand, you can use any canned pumpkin puree or homemade pumpkin puree that has been well drained.

Final Thoughts

I hope you enjoy making these chewy pumpkin snickerdoodle cookies as much as I do! They’re not just delicious; they embody the warmth of fall in every bite. Whether you’re sharing them with friends or savoring them yourself, these treats are bound to bring smiles all around. Happy baking!