Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a way to embrace the cozy vibes of fall, you’ve come to the right place! These Chewy Pumpkin Snickerdoodle Cookies are a delightful twist on a classic favorite. The warm flavors of pumpkin spice and the richness of brown butter come together to create a cookie that’s gooey, chewy, and simply irresistible. Whether you’re baking for a busy weeknight treat or bringing something special to a family gathering, these cookies are sure to become a cherished addition to your recipe collection.

What makes this recipe even better is how quick and easy it is! You won’t need any fancy equipment or a long chilling time. Just simple ingredients that you probably already have in your pantry will lead you to cookie perfection!

Why You’ll Love This Recipe

• No Chill Time Needed: Get those cookies in the oven faster! This recipe requires no waiting around.
• Family-Friendly Fun: Kids love rolling the dough in cinnamon sugar—it’s a fun activity for everyone!
• Delicious Fall Flavors: Every bite is bursting with pumpkin spice goodness, perfect for autumn.
• Make Ahead Convenience: Freeze the dough balls for fresh cookies anytime you want a sweet treat!
• Chewy Texture: These cookies have that perfect chewy texture that makes them hard to resist!

Ingredients You’ll Need

Gathering your ingredients is half the fun! You’ll find that this recipe uses simple and wholesome ingredients that come together beautifully. Here’s what you’ll need to make these lovely Chewy Pumpkin Snickerdoodle 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
• 1/3 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Variations

The beauty of these Chewy Pumpkin Snickerdoodle Cookies is their flexibility! Feel free to experiment and make them your own with these fun variations:

• Add Chocolate Chips: Stir in some semi-sweet chocolate chips for an extra indulgent treat!
• Nutty Twist: Mix in chopped pecans or walnuts for added texture and flavor.
• Spice it Up: Try adding a pinch of nutmeg or ginger to enhance the warmth of your spices.
• Frosted Delight: Top with a light cream cheese frosting for an extra layer of yum!

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (180°C) and lining two baking trays with parchment paper. This ensures even baking and easy cleanup later on.

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 is normal! Stir occasionally until you see brown bits forming at the bottom and it smells nutty. This step adds rich flavor to your cookies!

Step 3: Cool the Butter

Once browned, pour the butter into a glass measuring cup. Let it cool in the fridge while stirring every 20 minutes until it reaches about 70°F (21°C). This cooling process is essential; too warm butter can cause flat cookies.

Step 4: Prepare the Pumpkin Puree

Spread out your pumpkin puree on a plate and soak up excess liquid with paper towels. Repeat until it feels dry like soft playdough. Proper moisture levels help achieve that perfect chewy texture!

Step 5: Mix Sugars into Butter

When your butter has cooled adequately, whisk in both sugars until combined and resembling wet sand. This creates the ideal base for our cookie dough.

Step 6: Add Egg Yolks & Vanilla

Whisk in egg yolks and vanilla extract along with your prepared pumpkin puree until everything is beautifully blended.

Step 7: Combine Dry Ingredients

Gently fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined. Don’t overmix; we want those lovely air pockets that create chewiness! If needed, set aside in the fridge for about five minutes if it’s too soft.

Step 8: Roll in Cinnamon Sugar

In a small bowl, mix together granulated sugar and ground cinnamon. Roll scoops of dough into balls about three tablespoons each and coat them in cinnamon sugar before placing them on your baking sheet spaced apart.

Step 9: Bake

Bake each tray one at a time for about 10-12 minutes or until edges are golden but centers are slightly underbaked. This will ensure they stay chewy!

Step 10: Cool & Enjoy!

Let your freshly baked cookies cool completely on a wire rack before diving into that deliciousness! Store leftovers in an airtight container at room temperature for up to three days—if they last that long!

Now gather your loved ones around as you share these warm Chewy Pumpkin Snickerdoodle Cookies! They’re sure to bring smiles all around.

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking can be a delightful experience, especially when you have a few tricks up your sleeve! Here are some pro tips to ensure your chewy pumpkin snickerdoodle cookies turn out perfectly every time.

• Use room temperature ingredients: Bring your butter, pumpkin puree, and egg yolks to room temperature before mixing. This helps them blend more easily, creating a smoother cookie dough and ensuring even baking.

• Don’t skip the browning step: Browning the butter adds a rich, nutty flavor that takes these cookies to the next level. Keep an eye on it while cooking to prevent burning and achieve that perfect golden-brown color.

• Measure flour correctly: To avoid dense cookies, use the spoon-and-level method for measuring flour. Fluff it up in the bag or container first, then spoon it into your measuring cup and level it off with a knife for accurate amounts.

• Watch the baking time: Every oven is different! Start checking your cookies at 10 minutes; they’re done when the edges are golden but the centers look slightly underbaked. They’ll continue to firm up as they cool.

• Chill if needed: If your dough feels too soft after mixing, don’t hesitate to chill it longer. A firmer dough helps maintain the shape of the cookies as they bake, resulting in that desired chewy texture.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are not only delicious but also versatile when it comes to serving! Whether you’re hosting a fall gathering or enjoying a cozy night in, here are some ideas on how to present them beautifully.

Garnishes

• Powdered sugar dusting: A light dusting of powdered sugar adds a touch of sweetness and elegance, making these cookies even more irresistible.
• Drizzle of maple syrup: A gentle drizzle of pure maple syrup over the top can enhance the autumn flavors and bring a lovely sheen to each cookie.

Side Dishes

• Warm apple cider: The sweet and spiced notes of warm apple cider complement these cookies beautifully, creating a cozy atmosphere perfect for fall gatherings.
• Vanilla almond milk: This creamy beverage pairs well with the spices in the cookies and provides a delightful contrast to their chewy texture.
• Cinnamon-spiced chai tea: The warm spices from chai tea echo those in your cookies, making for an aromatic pairing that’s sure to please your guests.
• Pumpkin soup: For a more savory option, serve these cookies alongside a comforting bowl of pumpkin soup. The flavors tie together wonderfully for a seasonal feast!

Now that you’re equipped with tips and serving ideas, it’s time to bake up some deliciously chewy pumpkin snickerdoodle cookies! Enjoy every bite!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep, allowing you to enjoy the flavors of fall all week long. Whether you’re baking for a gathering or just for yourself, having these cookies on hand is a delightful treat!

Storing Leftovers

• Store the cookies in an airtight container at room temperature for up to 2-3 days.
• For optimal freshness, keep them away from direct sunlight or heat sources.

Freezing

• To freeze cookie dough balls, scoop them onto a baking tray and freeze until solid.
• Once frozen, transfer the dough balls to a freezer-safe bag or container for up to 3 months.
• When ready to bake, allow the dough to thaw at room temperature before baking.

Reheating

• To enjoy warm cookies, preheat your oven to 350°F (180°C).
• Place cookies on a baking sheet and warm in the oven for about 5 minutes until soft.

FAQs

Got questions about these delicious cookies? Here are some common inquiries:

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

Yes! Any pure pumpkin puree will work well, but Libby’s is highly recommended for its consistency and flavor.

How can I make my Chewy Pumpkin Snickerdoodle Cookies even chewier?

For extra chewiness, avoid overbaking them. Take them out when they’re slightly underbaked in the center.

Can I substitute the butter in this recipe?

You can use a plant-based butter alternative if you’re looking for a dairy-free option. Just ensure it’s unsalted!

Are there any variations I can try with these cookies?

Absolutely! Consider adding chocolate chips or nuts for added texture and flavor.

Final Thoughts

I hope you enjoy making these Chewy Pumpkin Snickerdoodle Cookies as much as I do! They’re not only chewy and gooey but also capture the essence of fall in every bite. Whether you’re sharing with friends or keeping them all to yourself, these treats are sure to bring warmth and joy. Happy baking!