Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a warm and cozy treat to enjoy this fall, let me introduce you to my Chewy Pumpkin Snickerdoodle Cookies! These cookies are a delightful blend of flavors that capture the essence of autumn. With their chewy texture and gooey centers, they make the perfect companion for your favorite cup of tea or coffee. Plus, they’re super easy to whip up—no mixer required! Whether it’s a busy weeknight or a family gathering, these cookies are sure to bring smiles all around.

What makes this recipe extra special is the combination of brown butter, pumpkin spice, and cinnamon sugar. It’s like having a slice of pumpkin pie in cookie form! Trust me, once you taste these delicious treats, you’ll want to bake them over and over again.

Why You’ll Love This Recipe

• No Chill Time Needed: These cookies come together quickly without requiring any chill time for the dough.
• Family-Friendly Appeal: Everyone loves the comforting flavors of pumpkin and cinnamon!
• Perfect for Any Occasion: Whether it’s a casual snack or a dessert for gatherings, they fit right in.
• Easy to Make: With simple steps and no fancy equipment needed, baking success is guaranteed!
• Make Ahead Convenience: The cookie dough can be prepped in advance and baked fresh whenever you want!

Ingredients You’ll Need

Let’s gather our ingredients! This recipe uses simple, wholesome items that you probably already have in your pantry. Here’s what you’ll need to create these scrumptious Chewy Pumpkin Snickerdoodle Cookies:

For the Cookie Dough

• 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 flexible and can be tailored to suit your taste preferences! Here are some fun ideas to change things up:

• Add Nuts: Toss in some chopped pecans or walnuts for added crunch and flavor.
• Chocolate Chips: Mix in some dairy-free chocolate chips for a rich twist!
• Different Spices: Experiment with spices like nutmeg or ginger to create your own unique blend.
• Frosting Option: Top these cookies with a light glaze made from powdered sugar and non-dairy milk for an extra sweet treat!

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat the Oven

Preheat your oven to 350 F (180 C). Line two baking trays with parchment paper so your cookies won’t stick while baking. This step ensures that your cookies bake evenly and come out perfectly golden.

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, brown the butter. Watch closely as it foams, pops, and crackles—this means it’s doing its magic! Stir occasionally until it turns nutty and has bits on the bottom. This step adds depth and richness to your cookies.

Step 3: Cool the Butter

Once browned, pour the butter into a glass measuring cup. Allow it to cool in the fridge until it reaches about 70-75 F. It’s crucial that the butter is cool but still liquid; otherwise, your cookies might spread too much while baking!

Step 4: Prepare the Pumpkin Puree

Spread Libby’s Pumpkin Puree onto a plate and use paper towels to soak up excess moisture until it resembles soft playdough. This helps achieve that perfect chewy texture by preventing excess liquid in the dough.

Step 5: Mix Sugars into Butter

When your butter has cooled down, whisk in both brown sugar and granulated sugar until well combined—about one minute should do. The mixture should look like wet sand; this is where sweetness begins!

Step 6: Add Egg Yolks and Flavorings

Next, whisk in the egg yolks, vanilla extract, and your prepared pumpkin puree. This will add moisture and flavor to your cookie dough while ensuring they stay tender.

Step 7: Combine Dry Ingredients

Gently fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Don’t overmix; we want those lovely chewy centers! If your dough seems too soft, pop it into the fridge for about five more minutes.

Step 8: Prepare Cinnamon Sugar

In a small bowl, mix together granulated sugar and ground cinnamon for rolling. It adds that classic snickerdoodle touch!

Step 9: Shape Your Cookies

Scoop out dough balls about three tablespoons each. Roll each ball in the cinnamon-sugar mixture before placing them on your prepared baking sheet with enough space between each one.

Step 10: Bake Away!

Bake one tray at a time for about 10-12 minutes or until edges are golden brown but centers remain slightly puffy—this underbaking gives you those chewy bites we love! Let them cool completely on a wire rack before enjoying.

Now that you know how easy it is to make these Chewy Pumpkin Snickerdoodle Cookies, I can’t wait for you to try them! Happy baking!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Making the perfect chewy pumpkin snickerdoodle cookies is easy with a few helpful tips! Here are some ways to ensure your cookies turn out delicious every time:

• Use room temperature ingredients – Bringing your butter, egg yolks, and pumpkin puree to room temperature helps them blend more smoothly, resulting in a creamier dough and even texture.

• Don’t skip the browning step – Browning the butter adds a depth of flavor that enhances the nuttiness in your cookies. It’s this subtle change that elevates them from ordinary to extraordinary!

• Measure flour accurately – For the best results, spoon your flour into a measuring cup and level it off with a knife. This prevents overpacking, which can lead to dense cookies.

• Watch your baking time – Every oven is different! Start checking your cookies at the 10-minute mark. They should look puffy and slightly underbaked in the center; they will continue to cook as they cool down.

• Cool on a wire rack – Allowing your cookies to cool on a wire rack helps maintain their chewy texture by preventing steam from making them soggy.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are not just delicious but also visually appealing! Here are some fun ideas for serving them up:

Garnishes

• Sprinkle of cinnamon sugar – A light dusting of extra cinnamon sugar right before serving adds an inviting aroma and enhances the flavor.
• Whipped coconut cream – A dollop of fluffy whipped coconut cream complements the flavors beautifully while keeping everything dairy-free!

Side Dishes

• Pumpkin Spice Latte – A warm cup of pumpkin spice latte will perfectly complement these cookies. The spices in the drink echo those in the cookies, creating a harmonious pairing.
• Apple Cider Sorbet – The refreshing taste of apple cider sorbet provides a nice contrast to the warmth of the cookies and is an excellent way to cool down during fall.
• Chai Tea – The spiced flavors of chai tea offer a cozy balance alongside the sweetness of the cookies, making for a delightful afternoon treat.
• Vanilla Almond Milk – A glass of vanilla almond milk makes for a creamy accompaniment that pairs wonderfully with the chewy texture and flavors of these snickerdoodles.

With these great tips and serving ideas, you’re set for an enjoyable cookie experience that everyone will love! Happy baking!

Make Ahead and Storage

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

Storing Leftovers

• Store cookies in an airtight container at room temperature for 2-3 days.
• To keep them fresh, you can also place a piece of bread in the container; it helps to maintain moisture.

Freezing

• For freezing, form the cookie dough into balls and place them on a baking sheet.
• Freeze until solid, then transfer the dough balls to a freezer-safe bag or container.
• They can be frozen for up to 3 months. Just let them thaw to room temperature before baking!

Reheating

• To reheat, place cookies in a preheated oven at 350°F (180°C) for about 5 minutes.
• Alternatively, you can microwave them for 10-15 seconds to enjoy that warm, gooey texture again.

FAQs

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

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to stick with Libby’s Pumpkin Puree for this recipe. Pumpkin pie filling contains added spices and sugars that might alter the cookie’s flavor and texture.

How do I make Chewy Pumpkin Snickerdoodle Cookies without a mixer?

No mixer is needed here! Simply whisk by hand using a bowl and whisk. The brown butter adds richness and makes mixing easy!

What makes these cookies chewy?

The combination of brown butter, egg yolks, and the right balance of flour contributes to their wonderful chewy texture.

Can I substitute any ingredients in this recipe?

You could try alternative flours or sweeteners, but be aware that it may change the final result. Stick with the original ingredients for the best outcome!

Final Thoughts

I hope you enjoy making these delightful Chewy Pumpkin Snickerdoodle Cookies as much as I do! With their soft centers and warm spices, they truly capture the essence of fall. Whether you’re sharing with friends or enjoying them solo, these cookies are sure to bring joy to your day. Happy baking!