Chewy Pumpkin Snickerdoodle Cookies
If you’re looking for the perfect treat to embrace the cozy vibes of fall, you’ve come to the right place! These Chewy Pumpkin Snickerdoodle Cookies are a delightful fusion of chewy goodness and pumpkin spice magic. With every bite, you’ll experience that comforting warmth that makes this season so special. Whether you’re baking for a busy weeknight dessert or a fun family gathering, these cookies are sure to spread joy and smiles all around.
What makes these cookies truly remarkable is their simplicity. No need for fancy equipment or complicated techniques—just mix, scoop, and bake! Plus, they fill your kitchen with an irresistible aroma that will have everyone asking when they can dig in.
Why You’ll Love This Recipe
- Quick and easy: No chilling time or mixer needed—just mix it up and bake!
- Family-friendly: Everyone loves a good cookie, making this a hit for kids and adults alike.
- Perfect for fall gatherings: Bring them to parties or share with friends during those crisp autumn days.
- Deliciously chewy texture: The combination of brown butter and pumpkin gives these cookies a unique richness.
- Make-ahead convenience: You can prepare the dough ahead of time and bake fresh cookies when you need them!
Ingredients You’ll Need
These cookies are made with simple, wholesome ingredients that you probably already have in your kitchen. Let’s gather what you need for these delightful Chewy Pumpkin Snickerdoodle 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
- 1/3 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Variations
One of the best things about this recipe is how flexible it is! Feel free to get creative and make it your own with these fun variations:
- Add chocolate chips: Toss in some semi-sweet or dairy-free chocolate chips for an extra indulgent treat!
- Include nuts: Chopped pecans or walnuts add a delightful crunch and pair beautifully with pumpkin flavors.
- Make them gluten-free: Substitute all-purpose flour with a gluten-free blend that measures cup-for-cup.
- Spice it up: For more flavor, try adding a pinch of nutmeg or ginger to the dough.
How to Make Chewy Pumpkin Snickerdoodle Cookies
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (180°C). This step is essential because it ensures even baking right from the start. While that’s heating up, line two baking trays with parchment paper. This will prevent your cookies from sticking and make cleanup super easy!
Step 2: Brown the Butter
In a large stainless steel pan over medium heat, melt your butter until it turns golden brown. Keep an eye on it as it foams and crackles—this adds such wonderful depth of flavor! When you see brown bits forming at the bottom and smell that nutty aroma, it’s time to remove it from the heat.
Step 3: Cool Down the Butter
Transfer your browned butter into a glass measuring cup. Let it chill in the fridge for about 45-60 minutes until it’s cool but still liquid. This is crucial because warm butter can lead to flat cookies!
Step 4: Prepare Your Pumpkin Puree
Spread out your pumpkin puree on a plate and press some paper towels into it to soak up excess moisture. This helps achieve that chewy texture we love. Aim for about 1/3 cup of drier puree—that’s where the magic happens!
Step 5: Mix It Up
Once your butter has cooled down, whisk in both types of sugar until everything looks like wet sand. Then add in the egg yolks, vanilla extract, and dried pumpkin puree. This mixture should be smooth and well combined.
Step 6: Fold in Dry Ingredients
Gently fold together the flour, pumpkin spice, cream of tartar, baking soda, and salt into your wet mixture until just combined. Don’t overmix—it’s okay if there are small lumps! Then pop the bowl in the fridge for about five minutes to help firm up the dough.
Step 7: Prepare Cinnamon Sugar
In a small bowl, combine granulated sugar with ground cinnamon. This will give our cookies that signature snickerdoodle touch!
Step 8: Shape Your Cookies
Scoop out generous tablespoons of dough (about three tablespoons each) and roll them in the cinnamon sugar mixture until fully coated. Place them on your prepared baking sheets spaced apart so they have room to spread.
Step 9: Bake Away!
Bake one tray at a time for about 10-12 minutes until edges are golden brown but centers look slightly underbaked—that’s where all the chewiness comes from! Allow them to cool on a wire rack before enjoying.
Step 10: Store Your Cookies
If there are any leftovers (which I doubt!), store them in an airtight container at room temperature for up to three days. If you want to save some cookie dough balls for later, freeze them first then let them thaw before baking!
Now you’re ready to impress everyone with these scrumptious Chewy Pumpkin Snickerdoodle Cookies! Happy baking!
Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies
Baking can be a delightful adventure, and with these tips, your pumpkin snickerdoodles will be even more scrumptious!
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Brown the butter carefully: Taking your time to brown the butter adds that rich, nutty flavor which is essential for a delicious cookie. Watch it closely to prevent burning!
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Measure pumpkin puree accurately: Excess moisture in the pumpkin can lead to overly soft cookies. Make sure to soak up extra liquid until you have the right consistency.
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Chill the dough if necessary: If your dough feels too soft or sticky, don’t hesitate to chill it longer. This will help create thicker, chewier cookies that hold their shape.
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Use room temperature ingredients: Bringing your eggs and pumpkin puree to room temperature ensures they blend smoothly into the batter, resulting in a uniform texture.
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Check doneness by appearance: Instead of relying solely on baking time, look for golden edges and a slightly puffy center. This will give you that perfect chewiness!
How to Serve Chewy Pumpkin Snickerdoodle Cookies
These chewy pumpkin snickerdoodle cookies are not just a treat; they’re also an experience! Present them in a way that showcases their fall flavors and warm textures.
Garnishes
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Cinnamon sugar dusting: Lightly sprinkle additional cinnamon sugar over the top of each cookie just before serving for an extra touch of sweetness and cinnamon flavor.
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Whipped coconut cream: A dollop of fluffy whipped coconut cream on the side creates a delightful contrast with the warm cookies—perfect for dipping!
Side Dishes
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Warm apple cider: A cozy cup of spiced apple cider pairs beautifully with these cookies, enhancing their fall flavors while providing a comforting drink option.
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Pumpkin soup: Serve a small bowl of creamy pumpkin soup as an appetizer. The savory notes complement the sweetness of the cookies and make for a lovely autumn meal.
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Caramel popcorn: For something crunchy and sweet on the side, caramel popcorn offers a fun texture contrast while keeping with the fall theme.
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Vanilla ice cream: A scoop of vanilla ice cream makes for an indulgent pairing, allowing you to enjoy warm cookies à la mode—a perfect way to satisfy your sweet tooth!
With these tips and serving suggestions, your Chewy Pumpkin Snickerdoodle Cookies will surely impress family and friends alike. Happy baking!
Make Ahead and Storage
These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep, making them an excellent choice for busy days or festive gatherings. You can whip up a batch in advance and enjoy them fresh throughout the week!
Storing Leftovers
- Store cooled cookies in an airtight container at room temperature.
- They will stay fresh for 2-3 days.
- For longer storage, consider freezing.
Freezing
- To freeze cookie dough balls, scoop and roll them before placing them on a baking tray in the freezer until solid.
- Transfer the frozen dough balls to a zip-top bag or an airtight container.
- Frozen cookie dough can be stored for up to 3 months.
Reheating
- To reheat cookies, place them in a microwave-safe dish and heat for 10-15 seconds.
- Alternatively, warm them in the oven at 350°F (175°C) for about 5-7 minutes until soft and gooey again.
FAQs
Here are some common questions you might have about these delicious cookies.
Can I make Chewy Pumpkin Snickerdoodle Cookies without butter?
Yes! You can substitute the unsalted butter with a plant-based butter alternative to keep these cookies dairy-free while maintaining their chewy texture.
How do I get my Chewy Pumpkin Snickerdoodle Cookies to be more chewy?
To enhance chewiness, ensure that your brown butter is cooled properly before mixing it into the dough. Additionally, don’t overbake them; they should come out slightly underbaked for that perfect gooey center.
What’s the best way to store Chewy Pumpkin Snickerdoodle Cookies?
Store them in an airtight container at room temperature for up to 2-3 days. For longer shelf life, freeze the cookie dough balls before baking!
Final Thoughts
I hope you enjoy making these Chewy Pumpkin Snickerdoodle Cookies as much as I do! They’re a delightful treat that captures all the cozy flavors of fall while being simple to prepare. Whether it’s a quiet evening at home or a festive gathering with friends, these cookies are sure to bring smiles all around. Happy baking, and I can’t wait for you to try this recipe!
Chewy Pumpkin Snickerdoodle Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
If you’re in search of a cozy fall treat, look no further than these Chewy Pumpkin Snickerdoodle Cookies. Infused with warm pumpkin spice and rolled in cinnamon sugar, each bite delivers delightful chewiness and rich flavor, making them the perfect companion for crisp autumn days. Easy to prepare without the need for fancy equipment, these cookies fill your kitchen with an irresistible aroma that will have everyone eagerly waiting to indulge. Whether for a family gathering or a sweet snack during the week, this recipe is bound to bring smiles and joy!
Ingredients
- 1 cup unsalted butter
- 2/3 cup Libby’s Pumpkin Puree
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoon dark brown sugar (packed)
- 2 large egg yolks
- 2 teaspoon vanilla extract
- 1 2/3 cup + 1 tablespoon all-purpose flour
- 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)
Instructions
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter in a large pan over medium heat until golden and nutty.
- Cool the browned butter in the fridge for 45-60 minutes.
- Press excess moisture from pumpkin puree using paper towels.
- Mix cooled butter with sugars, egg yolks, vanilla, and dried pumpkin puree until smooth.
- Fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined; refrigerate dough for 5 minutes.
- Combine granulated sugar and cinnamon in a small bowl.
- Scoop dough into balls, roll in cinnamon sugar mixture, and place on prepared trays.
- Bake for 10-12 minutes until edges are golden but centers are slightly underbaked.
- Allow cooling on a wire rack before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
