Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a delicious treat that perfectly captures the essence of fall, you’ve come to the right place! These Chewy Pumpkin Snickerdoodle Cookies are not just any cookies – they are soft, gooey, and bursting with warm spices. Every bite is like a cozy hug that reminds you of pumpkin patches and crisp autumn days. This recipe is my go-to for busy weeknights and family gatherings, as it requires no chill time or fancy equipment. Just grab your ingredients and let’s get baking!

Baking these cookies is a delightful experience that fills your kitchen with an irresistible aroma. Plus, they make the perfect sweet addition to any gathering or a simple weeknight dessert. I promise these cookies will quickly become a favorite in your household!

Why You’ll Love This Recipe

• Quick and Easy: You don’t need to chill the dough or use a mixer, making this recipe perfect for last-minute cravings.
• Family-Friendly: Kids love rolling the dough in cinnamon sugar, making it a fun activity for everyone!
• Delicious Flavor: The combination of brown butter, pumpkin spice, and cinnamon sugar creates an unforgettable taste that screams fall.
• Versatile Storage: You can freeze the cookie dough balls for later baking, giving you fresh cookies whenever you want!
• Perfectly Chewy: These cookies are designed to be chewy and gooey in the center while having slightly crisp edges.

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients! You might already have many of these in your pantry, making this recipe even easier to whip up.

• 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 quite flexible! You can easily customize these cookies to suit your tastes or use what you have on hand.

• Add Chocolate Chips: Fold in some semi-sweet chocolate chips for an extra layer of sweetness.
• Nuts for Crunch: Stir in some chopped pecans or walnuts for added texture and nuttiness.
• Swap the Spice: Experiment with different spices like ginger or nutmeg if you’re feeling adventurous!
• Make it Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour to make these cookies suitable for gluten-sensitive friends.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper. This step ensures that your cookies bake evenly without sticking.

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, brown your butter. Stir occasionally as it foams and crackles. The goal is to achieve that nutty aroma and golden color. Removing it from heat at just the right moment will add depth of flavor to your cookies.

Step 3: Cool the Butter

Once browned, pour the butter into a glass measuring cup and let it cool in the fridge until it reaches about 70°F–75°F. Ensuring this temperature prevents your cookies from spreading too much when baked.

Step 4: Prepare the Pumpkin Puree

Spread Libby’s pumpkin puree onto a plate and press it with paper towels to absorb excess moisture. This makes sure your cookie dough isn’t too wet, resulting in perfectly chewy cookies.

Step 5: Combine Sugars with Butter

Whisk together cooled brown butter with both granulated and dark brown sugars until they resemble wet sand. This step adds sweetness and creates a nice texture.

Step 6: Mix Wet Ingredients

Next, whisk in egg yolks, vanilla extract, and the prepared pumpkin puree until fully combined. This mixture brings all those fall flavors together!

Step 7: Add Dry Ingredients

Gently fold in all-purpose flour, pumpkin spice, cream of tartar, baking soda, and salt until just mixed together. Be careful not to overmix; we want our cookies soft and chewy!

Step 8: Chill Dough Briefly

Set aside your bowl of dough in the fridge for about five minutes to firm up. If it’s still too soft after that time, feel free to chill longer!

Step 9: Roll in Cinnamon Sugar

Combine cinnamon and granulated sugar in a small bowl. Scoop out tablespoon-sized balls of dough and roll them into this sweet mixture before placing them on your baking sheet.

Step 10: Bake

Bake each tray one at a time for about 10–12 minutes until edges are golden brown but centers appear slightly underbaked. Let them cool completely on a wire rack before indulging!

Now that you’ve mastered this delightful recipe for Chewy Pumpkin Snickerdoodle Cookies, enjoy every bite as you savor these cozy flavors!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking should be a joyful experience, and these tips will help you achieve perfectly chewy pumpkin snickerdoodle cookies every time!

• Use room temperature ingredients: Bringing your butter, eggs, and pumpkin puree to room temperature ensures they blend together smoothly, resulting in a better texture for your cookies.
• Don’t skip browning the butter: This step adds a rich, nutty flavor that elevates the taste of your cookies. The caramelized bits are what make these treats so incredibly delicious!
• Measure flour correctly: Use the spoon-and-level method to avoid packing too much flour into your measuring cup. Too much flour can result in dry cookies instead of the desired chewy texture.
• Chill the dough if needed: If your dough feels too soft after mixing, don’t hesitate to pop it in the fridge for a few extra minutes. This helps maintain the shape of your cookies as they bake.
• Keep an eye on baking time: Every oven is different! Start checking your cookies around 10 minutes, and remove them when they are just set with slightly underbaked centers to achieve maximum chewiness.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are delightful on their own, but you can elevate their presentation and taste even more with some thoughtful serving ideas!

Garnishes

• Drizzle of Maple Syrup: A light drizzle of pure maple syrup adds a sweet touch that complements the fall flavors beautifully.
• Whipped Coconut Cream: For a dairy-free option, serve with a dollop of whipped coconut cream on top or on the side for an extra creamy element.

Side Dishes

• Hot Chocolate: Pair these cookies with a warm mug of hot chocolate to create a cozy dessert experience perfect for chilly evenings.
• Apple Cider: A glass of spiced apple cider brings out the pumpkin spice flavors and adds a refreshing contrast to the sweetness of the cookies.
• Vanilla Ice Cream: Serve alongside a scoop of vanilla ice cream for an indulgent treat that combines warm and cold sensations!
• Fresh Fruit Salad: A light fruit salad can balance out the sweetness and add freshness to your dessert spread.

Enjoy baking and sharing these wonderful chewy pumpkin snickerdoodle cookies with friends and family!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep, allowing you to enjoy delicious fall flavors any time! They store well, making them a convenient treat for busy days or gatherings.

Storing Leftovers

• Store cookies in an airtight container at room temperature for up to 2-3 days.
• You can also keep them in the refrigerator if you prefer a firmer texture.

Freezing

• If you want to save some for later, freeze the cookie dough balls before baking.
• Place them on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months.

Reheating

• To reheat cookies, place them in a microwave for about 10-15 seconds.
• Alternatively, warm them in an oven at 350°F (175°C) for about 5 minutes.

FAQs

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

Can I use pumpkin pie filling instead of pumpkin puree?

Using pumpkin pie filling is not recommended as it contains added spices and sugars that can alter the taste and texture of your cookies. Stick with pure pumpkin puree for the best results!

How do I know when my Chewy Pumpkin Snickerdoodle Cookies are done?

The edges should be golden brown while the center remains slightly puffy and underbaked. This will ensure they stay chewy and gooey!

Can I make these cookies gluten-free?

Yes! Substitute all-purpose flour with a gluten-free flour blend. Just make sure to check that all other ingredients used are gluten-free as well.

What should I do if my dough is too sticky?

If your dough feels too sticky after chilling, add a little more flour, one tablespoon at a time, until it’s manageable but still soft.

Final Thoughts

I hope you find joy in making these Chewy Pumpkin Snickerdoodle Cookies! They’re not just treats; they’re little bites of fall magic that brighten up any day. Enjoy sharing them with friends and family or savoring them all by yourself! Remember, baking is all about having fun, so don’t hesitate to experiment with flavors. Happy baking!