Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cozy treat that captures the essence of fall, then these Chewy Pumpkin Snickerdoodle Cookies are just what you need! Imagine biting into a soft, gooey cookie that’s bursting with warm spices and the rich flavor of brown butter. This recipe has quickly become a favorite in my kitchen, perfect for busy weeknights or family gatherings. You won’t need to chill the dough or use a mixer—just simple steps to achieve delicious results. Trust me, these cookies will make your home smell like autumn and leave everyone asking for more!

Whether you’re sharing them during a festive gathering or enjoying them with a cup of tea on a quiet afternoon, these cookies are bound to bring smiles all around.

Why You’ll Love This Recipe

• Easy preparation: No need for fancy equipment or long chilling times!
• Family-friendly appeal: Kids and adults alike will adore the chewy texture and fall flavors.
• Make-ahead convenience: Prepare the dough in advance and bake whenever you’re ready.
• Delicious flavor: Each bite is filled with hints of pumpkin spice and cinnamon sugar that scream comfort.
• Perfectly chewy: The secret is in the brown butter, giving these cookies their irresistible gooeyness.

Ingredients You’ll Need

These Chewy Pumpkin Snickerdoodle Cookies use simple, wholesome ingredients that you probably already have in your pantry. Let’s gather everything you need!

• 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
• 1/3 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Variations

This recipe is wonderfully flexible! Feel free to experiment with different flavors and add-ins to create your perfect cookie.

• Add nuts: Toss in some chopped pecans or walnuts for an added crunch.
• Incorporate chocolate: Mix in some dairy-free chocolate chips for a sweet twist.
• Try different spices: Swap out pumpkin spice for ginger or nutmeg to change up the flavor profile.
• Make it gluten-free: Use a gluten-free flour blend to accommodate dietary needs.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (180°C). Lining two baking trays with parchment paper ensures that your cookies don’t stick and makes cleanup a breeze!

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, melt your butter until it turns golden brown. Keep an eye on it as it foams, pops, and crackles—this process brings out a rich nutty flavor that will make your cookies irresistible! When you see those lovely brown bits forming at the bottom, remove it from heat.

Step 3: Cool the Butter

Pour your browned butter into a glass measuring cup and let it chill in the fridge for about 45-60 minutes until it cools down but remains liquid. This step is crucial; if it’s too warm when mixed with other ingredients, your cookies may spread too much while baking.

Step 4: Prepare the Pumpkin Puree

Spread the pumpkin puree onto a plate and use paper towels to soak up any excess moisture. This helps ensure that your cookies don’t end up too wet. Once it feels dry like soft playdough, measure out approximately one-third of a cup.

Step 5: Mix Sugars into Butter

Once your butter has cooled, whisk in both sugars until they resemble wet sand. This step creates a lovely foundation of sweetness that complements the pumpkin perfectly!

Step 6: Add Egg Yolks and Vanilla

Next, whisk in the egg yolks and vanilla extract along with the prepared pumpkin puree. These ingredients will give your cookies richness and depth of flavor.

Step 7: Combine Dry Ingredients

Gently fold in your flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined. Be careful not to overmix! Now set aside the bowl of dough in the fridge for about five minutes; this helps firm it up before shaping.

Step 8: Prepare Cinnamon Sugar

While waiting, mix together granulated sugar and ground cinnamon in a small bowl. This fragrant blend will coat each cookie ball before baking.

Step 9: Shape Cookies

Scoop out generous tablespoons of dough (about three tablespoons each) and roll them into balls. Roll each ball in the cinnamon sugar mixture before placing them on prepared baking sheets spaced apart.

Step 10: Bake and Enjoy!

Bake one tray at a time for about 10-12 minutes or until the edges are golden brown but centers remain slightly underbaked—this is key for that chewy texture! Allow cooling completely on wire racks before indulging in these delightful treats.

Store any leftovers in an airtight container at room temperature for up to three days, although I doubt they’ll last long! If you’ve made extra dough balls, freeze them so you can bake fresh cookies anytime you crave something sweet!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking can be a delightful adventure, and with these pro tips, you’ll ensure your cookies turn out perfectly chewy every time!

• Use room temperature ingredients – This helps the butter and eggs blend more smoothly into the batter, resulting in a uniform dough that bakes evenly.

• Don’t skip browning the butter – This step adds a rich, nutty flavor that takes your cookies to the next level. Just keep an eye on it to prevent burning!

• Measure flour correctly – Spoon and level your flour instead of scooping directly from the bag. This prevents overly dense cookies caused by too much flour.

• Chill the dough if necessary – If you find your dough is too sticky, chill it longer to help firm it up. This will help your cookies maintain their shape while baking.

• Monitor baking time closely – Every oven is different! Keep an eye on your cookies and take them out when they’re just slightly underbaked for that perfect chewy texture.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are not only delicious but also visually appealing! Here are some fun ways to present them at your next gathering or cozy night in.

Garnishes

• Sprinkled cinnamon sugar – A light dusting of cinnamon sugar on top right after baking enhances the visual appeal and adds an extra layer of flavor.

• Whipped coconut cream – Serve alongside a dollop of whipped coconut cream for a creamy contrast that complements the spices beautifully.

Side Dishes

• Vanilla ice cream – The cool creaminess of vanilla ice cream pairs perfectly with warm cookies, creating a delightful contrast in temperatures and flavors.

• Hot apple cider – A warm cup of spiced apple cider makes for a comforting beverage that echoes the flavors of fall and enhances the cookie’s taste.

• Coffee or chai latte – Whether you prefer coffee or tea, both drinks provide a warm, comforting pairing that complements the spices in the cookies wonderfully.

With these serving suggestions, your Chewy Pumpkin Snickerdoodle Cookies will be the star of any dessert table! Enjoy every gooey bite!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep, allowing you to whip up a batch ahead of time and enjoy their deliciousness throughout the week!

Storing Leftovers

• Place leftover cookies in an airtight container at room temperature.
• They will stay fresh for 2-3 days, keeping their chewy texture.
• Make sure to separate layers with parchment paper if stacking to prevent sticking.

Freezing

• To freeze, scoop the cookie dough into balls and place them on a baking sheet lined with parchment paper.
• Freeze the dough balls until solid, then transfer them to a freezer-safe bag or container.
• They can be stored in the freezer for up to 3 months.

Reheating

• To reheat frozen cookies, let them come to room temperature first.
• Preheat the oven to 350°F (180°C) and bake for about 5 minutes until warm.
• Alternatively, microwave each cookie for about 10-15 seconds for a quick warm-up!

FAQs

Here are some common questions you might have!

Can I make Chewy Pumpkin Snickerdoodle Cookies without browning the butter?

Absolutely! If you’re short on time, you can use melted butter instead. Just keep in mind that browning adds a wonderful nutty flavor!

What makes Chewy Pumpkin Snickerdoodle Cookies so special?

These cookies are incredibly chewy and packed with fall flavors like pumpkin spice and cinnamon sugar. Plus, they require no chill time and no mixer!

How should I adjust the recipe for high altitude?

If you’re at a higher altitude, consider adding an extra tablespoon of flour and reducing the sugar slightly to maintain texture.

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to stick with plain pumpkin puree as pumpkin pie filling contains added spices and sugars that may alter the cookie’s flavor and texture.

Final Thoughts

I hope you enjoy making these delightful Chewy Pumpkin Snickerdoodle Cookies as much as I do! Their gooey, chewy texture combined with warm fall spices makes them a truly special treat. Whether you’re baking for yourself or sharing with loved ones, these cookies are sure to bring smiles all around. Happy baking!