Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cozy treat that captures the essence of fall, these Chewy Pumpkin Snickerdoodle Cookies are just what you need! They’re not only super chewy and gooey but also bursting with warm flavors like brown butter and pumpkin spice. I love making these cookies for family gatherings, cozy nights in, or even as a quick dessert when friends drop by unexpectedly. They’re so easy to whip up—no chilling time or mixers required—making them perfect for busy weeknights or spontaneous baking sessions!

What makes this recipe special is how it brings together the nostalgic flavors of traditional snickerdoodles with the delightful essence of pumpkin. Each bite is a comforting reminder of everything we love about autumn. Trust me; you’ll want to keep this recipe close!

Why You’ll Love This Recipe

• No Chill Time: You can bake these cookies right away—perfect for when you have a sweet craving!
• Simple Ingredients: With just a handful of wholesome ingredients, you probably have everything on hand.
• Family Favorite: Kids and adults alike will adore these chewy treats; they’re sure to disappear fast!
• Flexible Recipe: It’s easy to adapt and get creative with mix-ins and toppings if you’re feeling adventurous!
• Make Ahead Convenience: You can prepare the dough in advance and bake whenever you’re ready for fresh cookies.

Ingredients You’ll Need

These Chewy Pumpkin Snickerdoodle Cookies are made with simple, wholesome ingredients that come together beautifully. Here’s what you’ll need:

• 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 wonderfully flexible, allowing you to add your personal twist! Here are some fun variation ideas:

• Add Chocolate Chips: Mix in some dairy-free chocolate chips for an extra touch of sweetness.
• Nuts Galore: Toss in chopped walnuts or pecans for a crunchy texture that complements the soft cookies.
• Extra Spice: If you love bold flavors, increase the pumpkin spice or add a pinch of nutmeg for warmth.
• Frosting Finish: Drizzle some maple glaze over the cooled cookies for an indulgent finishing touch.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

First things first, preheat your oven to 350°F (180°C). This ensures that your cookies start baking at the right temperature as soon as they hit the oven.

Step 2: Brown the Butter

In a large stainless steel pan, brown your butter over medium heat. You’ll see it foam up and make delightful popping sounds—this is normal! Keep stirring occasionally until it turns golden brown and smells nutty. This step adds incredible depth of flavor to your cookies.

Step 3: Cool the Butter

Once browned, pour your butter into a glass measuring cup and let it chill in the fridge. Stir it every 20 minutes until it cools down to about 70–75°F. Cooling is crucial because warm butter can lead to flat cookies.

Step 4: Prepare Pumpkin Puree

Spread your pumpkin puree onto a plate and use paper towels to soak up excess moisture. This will help achieve that perfect chewy texture instead of soggy cookies.

Step 5: Combine Sugars and Butter

When your butter has cooled, whisk in both sugars until well combined—it should resemble wet sand. This step helps create that chewy texture we all love!

Step 6: Add Eggs and Vanilla

Whisk in the egg yolks and vanilla extract along with the prepared pumpkin puree. These ingredients add richness and flavor that make these cookies irresistible.

Step 7: Mix 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: Prepare Cinnamon Sugar Coating

In a small bowl, mix together granulated sugar and ground cinnamon. This will add a deliciously sweet coating to each cookie ball.

Step 9: Shape Cookies

Scoop out dough into roughly three-tablespoon-sized balls and roll each one in the cinnamon-sugar mixture before placing them on lined baking sheets spaced about 2–3 inches apart.

Step 10: Bake Until Perfect

Bake one tray at a time for about 10–12 minutes until they’re golden around the edges but still puffy in the center. Let them cool completely on wire racks before indulging!

Now you’re ready to enjoy these delightful Chewy Pumpkin Snickerdoodle Cookies! Store any leftovers in an airtight container at room temperature for up to three days—or freeze some dough balls for future cravings!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Making the perfect chewy pumpkin snickerdoodle cookies is all about technique and a little love! Here are some tips to ensure your cookies turn out delicious every time.

• Use room temperature ingredients – Bringing your butter, eggs, and pumpkin puree to room temperature helps them combine better, resulting in a smoother dough and more uniform cookies.
• Don’t skip browning the butter – Browning the butter adds a rich, nutty flavor that elevates these cookies from ordinary to extraordinary. Just keep an eye on it to avoid burning!
• Measure flour correctly – Use the spoon-and-level method instead of scooping directly from the bag. This prevents your cookies from being too dry or crumbly!
• Chill the dough if necessary – If your dough feels too soft after mixing, a quick chill in the fridge will help it firm up. This will lead to thicker cookies that keep their shape while baking.
• Watch your bake time – Every oven is different! Check your cookies a minute or two early to prevent over-baking. They should be golden around the edges but still slightly soft in the center when you take them out.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies not only taste amazing but also look delightful when served right! Whether you’re enjoying them with friends or presenting them at a special gathering, here are some fun ideas for serving.

Garnishes

• Pumpkin seeds – A sprinkle of roasted pumpkin seeds on top adds a lovely crunch and enhances the fall theme.
• Whipped coconut cream – For a dairy-free twist, serve these cookies alongside a dollop of whipped coconut cream for extra creaminess.
• Caramel drizzle – Drizzling warm caramel sauce over the top creates an irresistible sweet touch that pairs beautifully with cinnamon flavors.

Side Dishes

• Hot apple cider – This warm and spiced drink complements the flavors of the cookies perfectly, making it an ideal pairing for cozy gatherings.
• Vanilla almond milkshake – A rich milkshake made with vanilla almond milk enhances the sweetness of your cookies while keeping things refreshing.
• Spiced chai latte – The aromatic spices in chai tea echo those in the cookies, creating a harmonious flavor experience that’s perfect for autumn afternoons.
• Fresh fruit platter – A variety of fresh fruits can balance out the sweetness of the cookies and add a vibrant touch to your dessert spread.

With these pro tips and serving suggestions, you’re well on your way to enjoying some delightful chewy pumpkin snickerdoodle cookies that will impress everyone at your table!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep! You can whip up a batch ahead of time and have delicious treats ready to enjoy throughout the week.

Storing Leftovers

• Store cookies in an airtight container at room temperature for 2-3 days.
• For optimal freshness, place a slice of bread in the container; it helps keep the cookies soft.

Freezing

• Freeze cookie dough balls before baking. Place them on a baking sheet to freeze individually, then transfer to an airtight container or freezer bag.
• Label the container with the date; they can be frozen for up to 3 months.

Reheating

• To reheat frozen cookie dough, let it sit at room temperature for about 30 minutes before baking.
• If you have leftover baked cookies, warm them in the microwave for about 10-15 seconds or in an oven set to 350°F (175°C) for about 5 minutes.

FAQs

Here are some common questions about making these delicious cookies!

Can I make Chewy Pumpkin Snickerdoodle Cookies without brown butter?

Yes! While brown butter adds a rich flavor, you can use melted unsalted butter instead. Just follow the same steps!

How do I get my Chewy Pumpkin Snickerdoodle Cookies to stay soft?

Make sure not to overbake them! The cookies should be slightly underbaked in the center when you take them out of the oven. They’ll continue to firm up as they cool.

Can I use whole eggs instead of egg yolks?

Using whole eggs is possible, but it may alter the texture slightly. Stick with yolks for that chewy consistency!

What substitutions can I use for pumpkin spice?

If you don’t have pumpkin spice, mix equal parts cinnamon, nutmeg, and ginger as a great alternative.

Final Thoughts

I hope these Chewy Pumpkin Snickerdoodle Cookies bring warmth and joy to your kitchen this fall! They’re perfect for sharing or enjoying all by yourself with a warm cup of tea or coffee. Enjoy making this delightful recipe, and don’t forget to share it with friends and family. Happy baking!