Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cozy dessert that encapsulates the essence of fall, you’ve come to the right place! These Chewy Pumpkin Snickerdoodle Cookies are not just a treat; they’re a warm hug in cookie form. The combination of brown butter, pumpkin spice, and cinnamon sugar creates an irresistible flavor that will make your kitchen smell heavenly. Perfect for busy weeknights or family gatherings, these cookies are sure to bring smiles all around.

What I love most about this recipe is how simple it is. With no chill time required and no mixer needed, you can whip up a batch quickly. Whether you’re making them for yourself or sharing with loved ones, these chewy delights will become a favorite in no time!

Why You’ll Love This Recipe

• Easy preparation: No mixer needed and minimal prep time means you can enjoy fresh cookies in less than two hours!
• Family-friendly appeal: Kids and adults alike will love the chewy texture and sweet pumpkin flavor—perfect for baking together.
• Fall flavors: Each bite is like a celebration of autumn with warm spices that will have you dreaming of cozy evenings.
• Make-ahead convenience: The dough can be frozen and baked later, so you’re always ready for unexpected guests or cravings.
• Versatile serving options: These cookies are great as a snack, dessert, or even wrapped up as gifts during the holidays!

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients! You might already have many of these staples in your pantry. This recipe focuses on bringing out the natural flavors of pumpkin and spices, creating cookies that are both delicious and comforting.

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 (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Variations

This recipe is wonderfully flexible! Here are some fun variations to mix things up:

• Add chocolate chips: Stir in some dairy-free chocolate chips for a rich twist that chocolate lovers will adore.
• Use different spices: Swap out pumpkin spice for apple pie spice or chai spice to create your own unique flavor profile.
• Incorporate nuts: Chopped walnuts or pecans add a delightful crunch to each bite.
• Make them gluten-free: Substitute all-purpose flour with a gluten-free blend if you need to accommodate dietary preferences.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat the Oven

Preheat your oven to 350 F (180 C). Line two baking trays with parchment paper and set them aside. This prep step ensures your cookies bake evenly and don’t stick to the pan.

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, brown your butter. Keep an eye on it as it foams and crackles—this stage adds incredible depth of flavor! When it develops a nutty aroma and has golden bits at the bottom, remove it from heat.

Step 3: Cool the Butter

Pour slightly less than one cup of browned butter into a glass measuring cup. Chill it in the fridge, stirring every 20 minutes until it cools down to between 70-75 F. Cooling is key here; if it’s too warm, your cookies may spread too much.

Step 4: Prepare the Pumpkin Puree

Spread your pumpkin puree on a plate and absorb its excess moisture with paper towels until it feels dry like soft playdough. This step helps prevent soggy cookies!

Step 5: Mix Sugar with Butter

Once cooled, whisk together both sugars with the browned butter until it resembles wet sand—about one minute should do the trick. This mixture sets up a wonderful base for sweetness.

Step 6: Add Egg Yolks & Vanilla

Whisk in the egg yolks and vanilla extract along with your prepared pumpkin puree until everything is well combined. The egg yolks contribute richness while enhancing flavor.

Step 7: Combine Dry Ingredients

Gently fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Be careful not to overmix; we want those lovely chewy textures!

Step 8: Roll in Cinnamon Sugar

In a small bowl, combine cinnamon with extra sugar for rolling. Scoop out dough into roughly 3 tbsp-sized balls and roll each one in this cinnamon sugar mixture before placing them on your baking sheets.

Step 9: Bake!

Bake each tray separately for about 10-12 minutes until edges are golden brown but centers remain puffy—this is where that chewiness comes from! Allow them to cool completely on wire racks before enjoying.

Step 10: Store Your Delicious Cookies

Store any leftover cookies in an airtight container at room temperature for about two to three days. If you freeze dough balls ahead of time, let them thaw slightly before baking!

These Chewy Pumpkin Snickerdoodle Cookies are sure to become a staple in your fall baking repertoire. Happy baking!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking is all about getting the little details just right, and these tips will help you achieve the perfect chewy texture and rich flavor in your cookies!

• Use room temperature ingredients: Bringing your butter, eggs, and pumpkin puree to room temperature helps them blend better, resulting in a smoother dough and more evenly baked cookies.

• Don’t skip browning the butter: This step adds a deep, nutty flavor that elevates your cookies. Just be sure to keep an eye on it to prevent burning!

• Measure flour correctly: Use the spoon-and-level method to avoid packing flour into your measuring cup, which can lead to dry cookies. Too much flour can make them crumbly instead of chewy.

• Chill the dough if needed: If your dough seems too soft after mixing, don’t hesitate to chill it for a little longer. This will help the cookies hold their shape while baking.

• Watch the baking time closely: Since oven temperatures can vary, start checking your cookies at around 10 minutes. They should look slightly underbaked in the center; they’ll continue to cook on the tray after you take them out.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These delightful cookies are perfect for sharing or enjoying yourself! Here are some fun ideas to elevate your cookie experience.

Garnishes

• Sprinkle of sea salt: A light dusting of flaky sea salt on top enhances the sweet flavors and adds a delightful contrast.
• Whipped coconut cream: For a dairy-free option, serve these cookies alongside a dollop of fluffy whipped coconut cream for added richness and a touch of sweetness.

Side Dishes

• Hot apple cider: The warm spices in apple cider complement the pumpkin spice in your cookies beautifully, making for a cozy pairing.
• Vanilla almond milk: This nutty beverage provides a creamy balance to the sweet flavors of the snickerdoodles and is perfect for dipping!
• Cheese platter: A selection of mild cheeses like brie or goat cheese can add a savory contrast that balances out the sweet cookie flavors.
• Pumpkin soup: For an autumn-inspired meal, serve these cookies as dessert after a warm bowl of creamy pumpkin soup that echoes their flavors.

Enjoy these chewy pumpkin snickerdoodle cookies with friends and family—they’re sure to be a hit at any gathering!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep, allowing you to savor the flavors of fall at any time! Whether you want to enjoy them fresh or save some for later, I’ve got you covered.

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature for 2-3 days.
• For longer freshness, keep them in the fridge, where they can last up to a week.

Freezing

• To freeze cookie dough balls, scoop and roll them as directed.
• Place the dough balls on a baking sheet lined with parchment paper and freeze until solid.
• Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 3 months!

Reheating

• To reheat the cookies, let them sit at room temperature for about 10 minutes before enjoying.
• Alternatively, warm them in the microwave for about 10-15 seconds for that freshly baked feel.

FAQs

If you’re wondering more about these delicious cookies, here are some common questions!

Can I make Chewy Pumpkin Snickerdoodle Cookies without brown butter?

Absolutely! While brown butter adds a nutty flavor, you can use regular melted butter instead. Just be sure it’s cooled before mixing.

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

To keep these cookies chewy, avoid overbaking them. Remove them from the oven when they’re slightly underbaked in the center; they’ll continue to firm up as they cool.

What can I use instead of pumpkin puree?

If you don’t have pumpkin puree on hand, mashed sweet potato or butternut squash can work as great alternatives while still providing that lovely fall flavor.

How long do these cookies take to make?

The total time from start to finish is about 120 minutes, including cooling your browned butter and letting the dough firm up briefly in the fridge.

Final Thoughts

I hope you find joy in baking these Chewy Pumpkin Snickerdoodle Cookies! They blend comforting flavors that remind us of home and fall gatherings. Enjoy making this delightful treat that’s sure to impress friends and family alike. Happy baking!