Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cozy treat that captures the essence of fall, you’ve come to the right place! These Chewy Pumpkin Snickerdoodle Cookies are like a warm hug on a chilly day. They are perfectly chewy, with just the right amount of gooeyness, making them an instant favorite for any gathering. Whether you’re baking for a busy weeknight or a festive family gathering, these cookies will fill your home with delightful aromas and smiles.

What makes this recipe extra special is its simplicity. You don’t need any fancy equipment or hours of chill time—just mix, scoop, and bake! I love how these cookies blend rich brown butter with warm pumpkin spice and a sprinkle of cinnamon sugar. Trust me; once you take a bite, you’ll understand why they’ve become such a beloved treat!

Why You’ll Love This Recipe

• Super Easy to Make: No mixer required! Just simple mixing by hand makes this recipe approachable for everyone.
• Deliciously Chewy Texture: The combination of brown butter and pumpkin puree creates a cookie that’s irresistibly soft and chewy.
• Perfect for Any Occasion: Whether it’s cozying up at home or sharing treats with friends, these cookies fit right in.
• Make Ahead Convenience: You can freeze the dough balls ahead of time for fresh-baked cookies whenever the craving strikes!
• Fall Flavor Explosion: Packed with pumpkin spice and cinnamon sugar, each bite is like autumn in cookie form.

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients to make these delicious cookies! You probably have most of them in your pantry already. 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! Feel free to get creative with these fun variation ideas:

• Add Chocolate Chips: Mix in some semi-sweet chocolate chips for an extra decadent touch!
• Use Different Spices: Swap out pumpkin spice for apple pie spice or even chai spice for a unique flavor twist.
• Incorporate Nuts: Add chopped walnuts or pecans for some added crunch and richness.
• Make Them Vegan: Replace the butter with coconut oil and use flax eggs instead of egg yolks!

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

Before we dive into mixing our ingredients, preheat your oven to 350°F (180°C). This ensures that your cookies bake evenly from the moment they hit the oven.

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, melt your unsalted butter. Stir occasionally until it foams and starts to brown. This step adds a rich nutty flavor that elevates your cookies. Keep an eye on it so it doesn’t burn—when you see those lovely brown bits forming at the bottom, it’s time to take it off the heat!

Step 3: Cool the Butter

Pour your browned butter into a glass measuring cup and let it cool down in the fridge until it reaches about room temperature (70–75°F). Cooling is crucial; if it’s too warm when mixed with the other ingredients, your cookies may spread too much!

Step 4: Prepare Your Pumpkin Puree

Spread Libby’s Pumpkin Puree on a plate and press paper towels into it to soak up excess moisture. This makes sure your cookies won’t be too wet and helps them stay chewy. Aim for about 1/3 cup after removing the moisture.

Step 5: Mix Sugars with Butter

Once your butter has cooled down, whisk in both sugars until it resembles wet sand—about one minute should do. This mixture forms the base of our cookie dough.

Step 6: Add Egg Yolks & Vanilla

Next up, whisk in room temperature egg yolks and vanilla extract along with that well-prepared pumpkin puree. This is where all those delicious flavors start coming together!

Step 7: Fold in Dry Ingredients

Carefully fold in all-purpose flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined. Avoid over-mixing; we want those chewy centers! If your dough feels too soft after mixing, pop it in the fridge for another few minutes.

Step 8: Prepare Cinnamon Sugar Coating

Mix together granulated sugar and ground cinnamon in a small bowl. This will be used to roll our cookie dough balls before baking. It adds that signature snickerdoodle sweetness!

Step 9: Scoop & Roll

Scoop out about three tablespoons of dough per cookie ball and roll them in your cinnamon-sugar mixture. Place them onto lined baking sheets spaced about two to three inches apart.

Step 10: Bake & Enjoy!

Bake each tray one at a time for about 10–12 minutes or until golden brown around the edges but still puffy in the center. Let them cool completely on wire racks before enjoying these delightful treats! Store any leftovers in an airtight container at room temperature for up to three days—or freeze that dough if you want fresh cookies later!

Now you’re ready to enjoy your homemade Chewy Pumpkin Snickerdoodle Cookies—happy baking!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking these delicious cookies can be a breeze with a few handy tips to ensure your pumpkin snickerdoodles turn out perfectly every time!

• Use room temperature ingredients: Bringing your butter, pumpkin puree, and egg yolks to room temperature helps to create a smooth dough that blends easily and results in a chewier cookie.
• Don’t skip the browning step: Browning the butter adds a rich, nutty flavor that elevates these cookies beyond the ordinary. Just keep an eye on it to prevent burning!
• Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag. This prevents packing too much flour, which can lead to dry cookies.
• Chill the dough if needed: If your dough feels too soft after mixing, give it a bit more time in the fridge. Chilling helps maintain shape during baking and results in a thicker cookie.
• Watch the baking time closely: Since oven temperatures can vary, keep an eye on your cookies as they bake. They should look puffy and slightly underbaked in the center for that perfect chewy texture.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Serving these scrumptious chewy pumpkin snickerdoodle cookies can be just as delightful as baking them! Here are some fun ideas to make them even more enjoyable.

Garnishes

• Drizzle of caramel sauce: A light drizzle of caramel adds an extra layer of sweetness and complements the pumpkin flavor beautifully.
• Sprinkle of sea salt: A pinch of flaky sea salt on top right before serving enhances the flavors and creates a delightful contrast with the sweetness.

Side Dishes

• Vanilla almond milk: A refreshing glass of vanilla almond milk pairs perfectly with these cookies, providing a creamy balance to their chewy texture.
• Apple slices with cinnamon sugar: Crunchy apple slices dusted with cinnamon sugar offer a fresh and fruity side that echoes the fall flavors of your cookies.
• Pumpkin spice hot chocolate: Serve alongside a warm cup of pumpkin spice hot chocolate for a cozy dessert experience that screams autumn.
• Warm chai tea: The aromatic spices in chai tea complement the pumpkin spice in these cookies, making for an inviting pairing that will warm you up on chilly days.

With these tips and serving suggestions, you’re all set to enjoy your homemade chewy pumpkin snickerdoodle cookies! Happy baking!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep! Whether you want to enjoy them fresh or save some for later, this recipe makes it easy to indulge in those cozy fall flavors.

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature.
• They will stay fresh for about 2-3 days.
• If you want to keep them longer, consider freezing the dough instead!

Freezing

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

Reheating

• To reheat frozen cookie dough, let the balls come to room temperature before baking.
• Bake them directly from frozen by adding an extra minute or two to the cooking time.
• For already baked cookies, pop them in the microwave for about 10-15 seconds or warm them in a low oven for a few minutes.

FAQs

If you have questions about this tasty recipe, you’re in the right place!

Can I make Chewy Pumpkin Snickerdoodle Cookies without using eggs?

Yes! You can substitute each egg yolk with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). This will help maintain moisture and binding.

What makes these Chewy Pumpkin Snickerdoodle Cookies so chewy?

The combination of brown butter and pumpkin puree contributes to their chewiness. Using dark brown sugar also adds moisture, creating that delicious gooey texture we all love.

How can I customize my Chewy Pumpkin Snickerdoodle Cookies?

Feel free to add mix-ins like chocolate chips or nuts! You could also try different spices like nutmeg or ginger to enhance the fall flavors even more.

Can I use pumpkin pie spice instead of pumpkin spice?

Absolutely! Pumpkin pie spice is a great alternative and will give your cookies a wonderful flavor profile. Just use it in equal amounts as specified in the recipe.

Final Thoughts

I hope you enjoy making these delightful Chewy Pumpkin Snickerdoodle Cookies as much as I do! They embody all the warm, comforting flavors of fall and are sure to be a hit with family and friends. Don’t hesitate to share your baking adventures – I’d love to hear how they turn out!