Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for the perfect treat to celebrate the cozy vibes of fall, you’ve come to the right place! These Chewy Pumpkin Snickerdoodle Cookies are everything you want in a dessert: soft, gooey, and bursting with delicious flavors like brown butter and pumpkin spice. They have quickly become a favorite in my household, and I can’t wait to share them with you!

What makes these cookies even more special is how easy they are to whip up. You don’t need any fancy mixers or hours of chilling dough—just a few simple steps and you’ll have warm, fragrant cookies ready to enjoy. Whether it’s a busy weeknight or a family gathering, these cookies are sure to bring smiles all around.

Why You’ll Love This Recipe

• No mixer needed: This recipe is super simple and requires just a whisk and a bowl.
• Quick prep time: With no chill time required, these cookies come together in no time!
• Delicious fall flavors: The combination of pumpkin spice and cinnamon sugar will remind you of cozy autumn days.
• Family-friendly fun: Baking together creates lasting memories, especially with such a tasty result!
• Perfect for sharing: These cookies make great gifts or treats for gatherings—everyone loves them!

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients to create these delightful cookies. Most of these items are likely already in your pantry!

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 tablespoons dark brown sugar (packed)
• 2 large egg yolks (room temperature)
• 2 teaspoons vanilla extract
• 1 2/3 cups + 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

One of the best things about these Chewy Pumpkin Snickerdoodle Cookies is how flexible the recipe can be! Here are a few tasty ideas to switch things up:

• Add chocolate chips: For an extra indulgent treat, mix in some dairy-free chocolate chips!
• Experiment with spices: Try adding nutmeg or ginger along with the pumpkin spice for more depth.
• Make it gluten-free: Substitute all-purpose flour with your favorite gluten-free blend for a gluten-free version.
• Try different sugars: Use coconut sugar instead of brown sugar for a unique flavor twist.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (180°C). This ensures that your cookies bake evenly and gives them that delicious golden-brown color we all love.

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, melt your unsalted butter until it begins to foam, pop, and crackle. Keep stirring occasionally; this step is crucial because browning the butter adds that rich, nutty flavor that makes these cookies irresistible. Once it has browned nicely, set it aside.

Step 3: Cool the Butter

Pour your browned butter into a glass measuring cup and let it chill in the fridge until it reaches about 70-75°F. This cooling step helps prevent your cookies from spreading too much while baking.

Step 4: Prepare the Pumpkin Puree

Spread the pumpkin puree on a plate and use paper towels to soak up excess moisture. This helps achieve that chewy texture we want! After soaking, you should have about 1/3 cup of drier pumpkin puree ready.

Step 5: Mix the Sugars

Once your butter has cooled, whisk it together with both sugars until it resembles wet sand. This will help create that chewy texture when baked!

Step 6: Add Yolks and Flavorings

Stir in the egg yolks, vanilla extract, and dried pumpkin puree until everything is well combined. The egg yolks add richness and help bind everything together.

Step 7: 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 tender!

Step 8: Chill Your Dough Briefly

Pop your bowl of dough into the fridge for about five minutes. If it’s still too soft after this time, feel free to give it more time; we want manageable dough balls!

Step 9: Roll in Cinnamon Sugar

In a small bowl, mix sugar with ground cinnamon. Scoop out dough balls (about three tablespoons each), roll them in the cinnamon-sugar mixture, then place them on lined baking sheets spaced apart.

Step 10: Bake & Enjoy!

Bake one tray at a time for about 10-12 minutes until the edges are golden brown but the middle remains slightly underbaked. Let them cool completely on a wire rack before indulging!

And there you have it! These Chewy Pumpkin Snickerdoodle Cookies will fill your home with warmth and deliciousness—perfect for sharing or savoring all by yourself! Enjoy every gooey bite!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking these chewy pumpkin snickerdoodle cookies is a delightful experience, and a few pro tips can elevate your cookie game even further!

• Use room temperature ingredients: Ensuring your butter and egg yolks are at room temperature helps create a smoother batter and results in perfectly chewy cookies.

• Don’t skip browning the butter: Browning the butter adds a nutty flavor that enhances the overall taste of the cookies. It’s all about those delicious, caramelized notes!

• Press the pumpkin puree: Squeezing out excess moisture from the pumpkin ensures your cookies won’t become too wet or cakey. You want that chewy texture to shine through!

• Chill the dough if needed: If your dough feels too soft after mixing, don’t hesitate to chill it longer. A firmer dough will help maintain the cookie shape while baking.

• Bake one tray at a time: Baking one tray at a time allows for more even cooking. This way, you get those perfectly golden edges and lovely fluffy centers every time!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

When it comes to serving these scrumptious cookies, presentation can make all the difference! Here are some delightful ways to present your chewy pumpkin snickerdoodle cookies:

Garnishes

• Sprinkled cinnamon sugar: A light dusting of extra cinnamon sugar on top right before serving adds a touch of sweetness and visual appeal.

• Drizzle of maple syrup: A thin drizzle of maple syrup not only enhances flavor but also adds a warm autumn vibe to your dessert table.

Side Dishes

• Warm apple cider: This classic fall beverage complements the spices in your cookies, creating a cozy pairing perfect for chilly days.

• Vanilla coconut ice cream: The creamy sweetness of vanilla coconut ice cream balances nicely with the spiced flavors of your cookies, making for an indulgent treat.

• Cranberry sauce: A dollop of tangy cranberry sauce adds a bright contrast to the sweetness of the cookies, enhancing their flavor profile.

• Roasted pecans: These provide a crunchy texture that contrasts beautifully with the chewiness of the cookies while adding an extra layer of nuttiness.

Get ready to enjoy these delightful chewy pumpkin snickerdoodle cookies in great company or as a comforting solo treat! Happy baking!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep! You can bake them ahead of time or prepare the dough and store it for later. Here’s how to keep your cookies fresh and delicious.

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature for up to 2-3 days.
• If you want to keep them longer, consider refrigerating them, which can extend their freshness by another few days.

Freezing

• To freeze cookie dough balls, scoop the dough and roll it into balls as directed in the recipe.
• Place the rolled dough balls on a baking sheet lined with parchment paper and freeze until solid.
• Once frozen, transfer the dough balls into a freezer-safe bag or container, separating layers with parchment paper, and store for up to 3 months.

Reheating

• To reheat frozen cookie dough, let it come to room temperature before baking as usual.
• For baked cookies, pop them in the microwave for about 10-15 seconds or warm them in a preheated oven at 350 F/180 C for a few minutes until warmed through.

FAQs

Here are some common questions about making these delightful cookies!

Can I make Chewy Pumpkin Snickerdoodle Cookies without brown butter?

Yes! While browning the butter adds a nutty flavor, you can simply melt unsalted butter instead. The cookies will still be delicious!

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

To ensure chewiness, avoid overmixing your dough and monitor baking times closely. Pulling the cookies out just when they’re slightly underbaked helps retain that gooey center.

Can I use other types of pumpkin puree?

Absolutely! Just make sure it’s pure pumpkin puree without added spices or sugars. This keeps your cookies balanced and flavorful!

What is the best way to measure flour for this recipe?

For accurate measurements, spoon flour into your measuring cup and level it off with a straight edge. Avoid scooping directly from the bag as it may pack down the flour.

Final Thoughts

I hope you find joy in making these Chewy Pumpkin Snickerdoodle Cookies! They’re not only brimming with cozy fall flavors but also super easy to whip up. Enjoy sharing (or keeping) these delightful treats with family and friends. Happy baking!