Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cozy treat that perfectly captures the essence of fall, these Chewy Pumpkin Snickerdoodle Cookies are just the thing! Imagine biting into a warm, gooey cookie that boasts rich brown butter flavor and a delightful blend of pumpkin spices. This recipe quickly became a favorite in my home, perfect for everything from busy weeknights to family gatherings. With no chill time and no mixer required, these cookies are easy to whip up whenever you need a sweet pick-me-up!

The best part? They fill your kitchen with that inviting aroma of cinnamon and sugar that will have everyone asking when they can get their hands on one. Let’s dive into why you’ll love these Chewy Pumpkin Snickerdoodle Cookies!

Why You’ll Love This Recipe

• Quick and Easy: No mixer needed and no chilling time means you can enjoy fresh cookies in under two hours!
• Family-Friendly: Kids love rolling the dough in cinnamon sugar; it’s a fun activity for all ages.
• Seasonal Flavor: The combination of pumpkin spice and brown butter creates a uniquely delicious cookie that screams fall.
• Make-Ahead Convenience: You can freeze the dough balls ahead of time for an easy baking session whenever the craving hits.
• Perfectly Chewy Texture: The secret is in the browning of the butter, which adds depth while keeping the cookies soft and chewy.

Ingredients You’ll Need

These ingredients are simple, wholesome, and packed with flavor! Let’s gather what you need to create these delightful Chewy Pumpkin Snickerdoodle Cookies.

For the Cookies

• 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
• 1 teaspoon ground cinnamon

Variations

One of the best things about this recipe is its flexibility! Feel free to get creative with your own twist on these Chewy Pumpkin Snickerdoodle Cookies.

• Add Some Nuts: Fold in some chopped walnuts or pecans for added crunch.
• Chocolate Swirls: Mix in some chocolate chips or chunks to make them extra indulgent.
• Dried Fruits: Incorporate dried cranberries or raisins for a fruity burst.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make these cookies suitable for everyone.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

Preheat the oven to 350 F (180 C). Line two baking trays with parchment paper and set them aside. This step ensures your cookies bake evenly without sticking!

Step 2: Brown the Butter

In a large stainless steel pan, brown the butter over medium heat. Keep an eye on it as it foams and crackles—this process creates that nutty flavor we love! When it turns golden brown with small bits at the bottom, remove it from heat.

Step 3: Cool the Butter

Measure out just under one cup of browned butter (about 184 grams) into a glass measuring cup. Chill it in the fridge, stirring every 20 minutes until it reaches about 70-75 F. Cooling is crucial here; if it’s too warm, your cookies will spread too much while baking.

Step 4: Prepare the Pumpkin Puree

Spread your pumpkin puree onto a plate and soak up excess liquid using paper towels until it feels dry like soft playdough. This helps achieve that perfect chewy texture!

Step 5: Combine Sugars

Once your butter is cool enough, whisk in both sugars until they resemble wet sand. This step combines flavors beautifully and sets up the right moisture content in your cookies.

Step 6: Add Eggs and Vanilla

Whisk in room temperature egg yolks, vanilla extract, and your prepared pumpkin puree until everything is well combined. These ingredients bring richness and depth to your cookies!

Step 7: Mix Dry Ingredients

Gently fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Avoid over-mixing here; we want those cookies nice and tender!

Step 8: Roll Into Balls

In a small bowl, combine sugar with ground cinnamon for rolling. Scoop out dough into balls about three tablespoons each. Roll each ball generously in cinnamon sugar before placing them on your baking sheet spaced apart.

Step 9: Bake Your Cookies

Bake one tray at a time for about 10-12 minutes until edges are golden brown but centers look puffy. They might seem underbaked—that’s okay! Let them cool completely on a wire rack for ultimate chewiness.

Step 10: Enjoy!

Store any leftover cookies in an airtight container at room temperature for up to three days. If you freeze any dough balls, let them come back to room temperature before baking!

Now go ahead—treat yourself to these scrumptious Chewy Pumpkin Snickerdoodle Cookies! They’re sure to fill your home with warmth and joy.

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking can be a delightful adventure, and with these tips, you’ll ensure your chewy pumpkin snickerdoodle cookies turn out perfectly every time!

• Use room temperature ingredients: Bringing your eggs and pumpkin puree to room temperature helps them blend smoothly into the butter mixture, creating a more cohesive dough.

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

• Measure flour accurately: To prevent dense cookies, spoon the flour into your measuring cup rather than scooping directly from the bag. This ensures you’re using just the right amount.

• Chill the dough if needed: If your dough feels too soft after mixing, chilling it for a bit will help it firm up, resulting in thicker cookies that hold their shape while baking.

• Watch the baking time closely: Every oven is different; aim for slightly underbaked cookies as they will continue to cook on the tray after you remove them from the oven. This helps maintain that chewy texture!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are perfect for sharing and can be presented in delightful ways that enhance their fall charm. Here are some ideas for serving them up!

Garnishes

• Drizzle of caramel sauce: A light drizzle of caramel over each cookie adds an extra layer of sweetness and visual appeal.
• Sprinkle of sea salt: A touch of flaky sea salt on top before baking brings out the flavors and adds a delightful contrast to the sweetness.

Side Dishes

• Vanilla ice cream: The creamy texture complements the chewy cookies beautifully, making for a comforting dessert combination.
• Warm spiced apple cider: This warm beverage enhances the cozy fall vibes and pairs wonderfully with the pumpkin spice flavors in the cookies.
• Fresh fruit platter: Crisp apples or pears provide a refreshing contrast to the richness of the cookies and balance out their sweetness.
• Pumpkin soup: For a savory side, serve a bowl of creamy pumpkin soup. It echoes the flavors of your cookies while creating a hearty meal experience.

With these tips and serving suggestions, you’re all set to enjoy your chewy pumpkin snickerdoodle cookies in style! Happy baking!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep! You can make a batch ahead of time and enjoy them throughout the week or share them with friends and family.

Storing Leftovers

• Store cookies in an airtight container at room temperature for up to 2-3 days.
• Place a slice of bread in the container to help keep them soft and chewy longer.

Freezing

• Freeze cookie dough balls before baking by placing them on a baking sheet and freezing until solid.
• Once frozen, transfer the dough balls to a freezer-safe bag or container for up to 3 months.
• When ready to bake, let the dough come to room temperature before proceeding with baking instructions.

Reheating

• To refresh leftover cookies, microwave them for about 10-15 seconds.
• Alternatively, reheat in a preheated oven at 350 F (180 C) for about 5 minutes until warm.

FAQs

Here are some common questions you might have about these delicious cookies!

Can I use canned pumpkin puree for Chewy Pumpkin Snickerdoodle Cookies?

Absolutely! Canned pumpkin puree works wonderfully in this recipe. Just make sure it’s well-drained to achieve the right texture.

How do I ensure my Chewy Pumpkin Snickerdoodle Cookies stay soft?

To keep your cookies chewy, avoid overbaking them. The edges should be golden brown while the center remains slightly underbaked when you take them out of the oven.

Can I substitute any ingredients in the Chewy Pumpkin Snickerdoodle Cookies?

Yes! Feel free to use coconut oil instead of butter for a dairy-free option. Additionally, gluten-free flour can be used as a substitute for all-purpose flour if needed.

How long do Chewy Pumpkin Snickerdoodle Cookies last?

When stored properly in an airtight container, these cookies will stay fresh for 2-3 days at room temperature. If frozen, they can last up to 3 months.

Final Thoughts

I hope you enjoy making these delightful Chewy Pumpkin Snickerdoodle Cookies as much as I do! With their gooey centers and warm spices, they truly capture the essence of fall. Whether you’re sharing them at gatherings or enjoying them with your favorite beverage, these cookies are sure to bring a smile. Happy baking!