Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for the ultimate fall treat, these Chewy Pumpkin Snickerdoodle Cookies are just what you need! They bring together the warm, inviting flavors of pumpkin spice and cinnamon sugar in a delightfully chewy cookie that’s hard to resist. This recipe is super special to me because it combines the rich taste of brown butter with the cozy essence of pumpkin, making it perfect for everything from busy weeknights to cozy family gatherings. Plus, there’s no need for a mixer or chill time, so you can whip them up in no time!

Imagine biting into a soft and gooey cookie that captures the essence of autumn with every delicious mouthful. These Chewy Pumpkin Snickerdoodle Cookies are bound to become a favorite in your household, just like they are in mine!

Why You’ll Love This Recipe

• Easy to Make: No mixer required and no chilling time means you can enjoy fresh cookies quickly!
• Fall Flavors: The combination of pumpkin spice and brown butter creates a comforting flavor that screams autumn.
• Family-Friendly: Kids and adults alike will love helping out in the kitchen and devouring these treats.
• Perfect for Any Occasion: Whether it’s a holiday gathering or just an afternoon snack, these cookies fit right in.
• Make Ahead: Bake a batch and store them for later enjoyment—if they last that long!

Ingredients You’ll Need

Let’s talk about the ingredients! This recipe calls for simple, wholesome ingredients that you might already have on hand. They come together beautifully to create those chewy cookies we all crave.

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 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

For Rolling:

• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon

Variations

One of the best parts about baking is how flexible recipes can be! Feel free to get creative with these Chewy Pumpkin Snickerdoodle Cookies by trying out some fun variations.

• Add Some Nuts: Toss in some chopped pecans or walnuts for added crunch.
• Chocolate Chip Upgrade: Mix in some dairy-free chocolate chips for an extra treat.
• Swap the Spice: If you’re not a fan of pumpkin spice, try using cinnamon or nutmeg instead.
• Gluten-Free Option: Substitute all-purpose flour with your favorite gluten-free blend for a gluten-free version.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

Preheat the oven to 350°F (180°C). Lining two baking trays with parchment paper will ensure your cookies bake evenly and don’t stick. Keep them handy as we’ll be ready to scoop our dough soon!

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, brown your butter. It will foam, pop, and crackle—this is all part of the magic! Stir occasionally until you see those lovely brown bits forming at the bottom and smell that nutty aroma. This step adds depth of flavor to your cookies.

Step 3: Cool the Butter

Once browned, pour it into a glass measuring cup and let it cool in the fridge until it reaches about 70-75°F. Keeping the butter cool but still liquid is crucial; otherwise, your cookies may spread too much while baking.

Step 4: Prepare Pumpkin Puree

Spread the pumpkin puree onto a plate and press paper towels into it to absorb excess moisture. This extra step helps ensure your cookies won’t be too wet or soggy. You want it nice and dry before adding it to your dough!

Step 5: Combine Sugars and Butter

After cooling, whisk together your cooled brown butter with dark brown sugar and granulated sugar until it resembles wet sand. This creates a great base for our cookie dough and helps achieve that chewy texture.

Step 6: Add Egg Yolks and Flavor

Whisk in room-temperature egg yolks, vanilla extract, and your prepared pumpkin puree until fully combined. Each ingredient plays its part in creating those delicious fall flavors we love!

Step 7: Mix Dry Ingredients

Fold in flour, pumpkin spice, cream of tartar, baking soda, and kosher salt until just combined. Be careful not to overmix; you want those lovely pockets of flavor throughout each cookie.

Step 8: Prepare Cinnamon Sugar Coating

In a small bowl, combine cinnamon and granulated sugar. Scoop out dough using about three tablespoons per cookie ball then roll each one in this sweet mixture before placing them on your prepared baking sheets spaced apart.

Step 9: Bake Your Cookies

Bake one tray at a time for around 10-12 minutes or until edges turn golden brown while keeping centers puffy. Let them cool completely on wire racks; this will give them that perfect chewy texture!

Step 10: Store Your Treats

Store any leftover cookies in an airtight container at room temperature for up to three days—or freeze those dough balls for later enjoyment! Just let them come back to room temperature before popping them into the oven again.

Now gather your loved ones around because it’s time to enjoy these delightful Chewy Pumpkin Snickerdoodle Cookies!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking these chewy pumpkin snickerdoodle cookies is a delightful experience, and a few simple tips can help you achieve cookie perfection!

• Use room temperature ingredients: Having your butter, egg yolks, and pumpkin puree at room temperature ensures a smooth batter that mixes evenly, leading to better texture in your cookies.

• Monitor the butter carefully: Browning butter is an art! Stir it consistently and keep an eye on it to prevent burning. The nutty aroma and golden-brown bits are what make these cookies extra special!

• Don’t skip drying the pumpkin: Properly drying the pumpkin puree helps achieve the right consistency in your cookie dough. Too much moisture can lead to flat cookies, so take the time to soak up any excess liquid!

• Chill the dough if necessary: If your dough feels too soft after mixing, don’t hesitate to chill it for a bit longer. A firmer dough helps maintain the shape of the cookies while baking, resulting in that perfect chewy center.

• Watch your baking time: Keep a close eye on your cookies as they bake. Pull them out when the edges are golden but the centers look slightly underbaked for that perfect chewy texture.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Presenting these chewy pumpkin snickerdoodle cookies is all about enhancing their fall flavors and creating an inviting atmosphere. Here are some ideas to elevate your cookie game!

Garnishes

• Whipped coconut cream: A dollop of whipped coconut cream adds a creamy touch that contrasts beautifully with the spicy flavors of the cookies.

• Caramel drizzle: A light drizzle of caramel sauce over the tops of the cookies not only looks stunning but also adds a rich sweetness that complements the spices perfectly.

Side Dishes

• Pumpkin spice latte: Pairing these cookies with a warm pumpkin spice latte creates a cozy fall experience that’s perfect for chilly afternoons.

• Apple cider: A glass of hot apple cider enhances the seasonal theme and provides a sweet and tangy balance to the rich flavors of your cookies.

• Cheesecake bites: Mini cheesecake bites offer a creamy contrast to the chewiness of the snickerdoodles, making for an indulgent treat duo.

• Fresh fruit platter: Fresh slices of apple or pear add a crisp texture and refreshing taste to round out your dessert spread beautifully.

With these serving suggestions, you’ll create an inviting dessert table that’s perfect for gatherings or simply enjoying at home! Happy baking!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep! You can easily whip up a batch ahead of time for parties or cozy gatherings. Here’s how to keep them fresh and delicious:

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature for 2-3 days.
• For longer freshness, consider placing parchment paper between layers to prevent sticking.

Freezing

• Freeze cookie dough balls before baking by placing them on a baking sheet until solid, then transfer to a freezer-safe bag.
• To bake, let the dough balls come to room temperature before placing them in the oven.

Reheating

• If you prefer warm cookies, reheat them in the microwave for 10-15 seconds.
• Alternatively, warm them in a preheated oven at 350°F (180°C) for about 5 minutes until heated through.

FAQs

Here are some frequently asked questions that might help you with your baking adventure!

Can I use other types of pumpkin puree for Chewy Pumpkin Snickerdoodle Cookies?

Yes! Any brand of pure pumpkin puree will work well. Just make sure it is pure pumpkin and not pumpkin pie filling.

How do I achieve the best texture for my Chewy Pumpkin Snickerdoodle Cookies?

To get that chewy texture, ensure your browned butter is cooled properly before mixing. Also, avoid overbaking; they should be slightly underbaked when you take them out of the oven.

What can I substitute if I can’t find cream of tartar?

If you don’t have cream of tartar on hand, you can substitute it with an equal amount of white vinegar or lemon juice in your recipe.

Can I make these cookies gluten-free?

Absolutely! You can swap all-purpose flour with a gluten-free all-purpose blend that includes xanthan gum for the best results.

Final Thoughts

I hope you enjoy making these Chewy Pumpkin Snickerdoodle Cookies as much as I do! They bring warmth and comfort right from your kitchen to your home. Perfectly chewy and bursting with fall flavors, they’re sure to impress family and friends alike. So grab those ingredients and treat yourself to this delightful autumn-inspired treat—you deserve it!