Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for the perfect treat to celebrate fall, then you’ve found it! These Chewy Pumpkin Snickerdoodle Cookies are not just any cookies; they are a warm hug in cookie form. With their gooey texture and delightful flavors of brown butter, pumpkin spice, and cinnamon sugar, they’ll quickly become a favorite in your home. Whether it’s a busy weeknight or a family gathering, these cookies bring joy and warmth to any occasion.

What makes this recipe even better? It requires no chill time and no mixer—just simple mixing by hand! So grab your apron, and let’s get baking!

Why You’ll Love This Recipe

• Super Chewy Texture: These cookies have a wonderful chewiness that makes each bite irresistible.
• Fall Flavors Galore: The combination of pumpkin spice and brown butter creates a cozy flavor profile perfect for autumn.
• No Chill Time Required: Get these cookies in the oven fast with no waiting around!
• Family-Friendly Fun: Kids will love helping roll the dough in cinnamon sugar before baking.
• Easy Cleanup: With just one bowl needed for mixing, cleanup is a breeze!

Ingredients You’ll Need

Making these Chewy Pumpkin Snickerdoodle Cookies is easy with just a few wholesome ingredients. You probably have most of them in your pantry already!

For the 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

For Rolling

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

Variations

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

• Add Chocolate Chips: Stir in some dairy-free chocolate chips for an extra sweet surprise.
• Include Nuts: Chopped pecans or walnuts can add a lovely crunch and richness.
• Make Them Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Spice It Up: Add more spices like nutmeg or ginger for an extra kick of flavor.

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. This step ensures that your cookies bake evenly and don’t stick to the trays.

Step 2: Brown the Butter

In a large stainless steel pan, melt the unsalted butter over medium heat. As it cooks, it will foam and crackle—this is perfectly normal! Stir occasionally until it turns golden brown and has a nutty aroma. Browning the butter adds depth and richness to your cookies.

Step 3: Cool the Butter

Once browned, pour about 184 grams of butter into a glass measuring cup. Let it chill in the fridge for about 45-60 minutes until it reaches around 70-75°F. Cooling the butter is essential because warm butter can cause your cookies to spread too much.

Step 4: Prepare the Pumpkin Puree

Spread Libby’s Pumpkin Puree onto a plate and press paper towels on top to absorb excess moisture. Repeat this until the puree feels dry like soft playdough. This step is crucial because too much moisture can lead to soggy cookies.

Step 5: Mix Sugars into Butter

When the butter has cooled down, whisk together both sugars with it for about one minute until well combined. The mixture should resemble wet sand—it’s what gives our cookies that signature chewy texture!

Step 6: Add Egg Yolks and Vanilla

Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until everything is nicely blended together. This combination infuses rich flavors into your cookie dough.

Step 7: Fold in Dry Ingredients

Gently fold in all-purpose flour, pumpkin spice, cream of tartar, baking soda, and kosher salt until just combined. Be careful not to overmix; we want those tasty pockets of flavor intact! If your dough feels too soft, pop it in the fridge for another few minutes.

Step 8: Prepare Cinnamon Sugar Coating

In a small bowl, mix together granulated sugar and ground cinnamon for rolling. This adds an extra layer of sweetness that contrasts beautifully with the pumpkin flavor!

Step 9: Shape Cookies

Scoop out about three tablespoons of dough at a time and roll them into balls before coating them generously in cinnamon sugar. Space them out about two to three inches apart on your prepared baking sheets.

Step 10: Bake & Enjoy!

Bake each tray one at a time for about 10-12 minutes until the edges are golden brown while still keeping that puffy center. Let them cool completely on wire racks before diving in—if you can resist that long!

Now go ahead and enjoy your delicious Chewy Pumpkin Snickerdoodle Cookies! They also store well in an airtight container at room temperature for up to three days—or freeze some dough balls for fresh-baked cookies anytime!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking can be a delightful adventure, and with these pro tips, you’ll ensure that your cookies turn out perfectly chewy and full of flavor!

• Use room temperature ingredients – This helps with better mixing, resulting in a smoother dough and a consistent texture in your cookies.

• Don’t skip browning the butter – Browned butter adds a rich, nutty flavor that enhances the overall taste of your cookies, making them irresistibly delicious.

• Measure flour accurately – Spoon the flour into your measuring cup and level it off with a knife. This prevents adding too much flour, which can lead to dry cookies.

• Chill the dough if needed – If your dough feels too soft to handle after mixing, don’t hesitate to chill it for a bit longer. It helps maintain the shape of the cookies while baking.

• Keep an eye on baking time – Every oven is different! Start checking your cookies at 10 minutes to avoid overbaking and ensure they remain chewy in the center.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Serving your Chewy Pumpkin Snickerdoodle Cookies is just as important as baking them! Here are some fun ideas to make your presentation pop.

Garnishes

• Powdered sugar dusting – A light sprinkle of powdered sugar on top can add a touch of elegance and sweetness.
• Chocolate drizzle – Drizzling melted dairy-free chocolate over the cookies can introduce an extra layer of flavor and make them even more visually appealing.

Side Dishes

• Warm apple cider – The cozy flavors of warm apple cider pair beautifully with pumpkin cookies, making for a perfect fall treat.
• Vanilla almond milk – This creamy beverage complements the spices in the cookies while providing a refreshing contrast.
• Creamy coconut yogurt – A dollop of coconut yogurt on the side adds a luscious texture and balances the sweetness of the cookies.
• Fresh fruit salad – A mix of seasonal fruits like pears and apples provides a light and refreshing contrast to the richness of the snickerdoodles.

With these serving suggestions, you’re sure to impress friends and family alike! Enjoy your baking journey!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep and can be made ahead of time to satisfy your sweet cravings throughout the week. Here’s how to store them properly:

Storing Leftovers

• Keep cookies in an airtight container at room temperature for up to 2-3 days.
• For longer freshness, consider refrigerating them in a sealed container.

Freezing

• To freeze the cookie dough, scoop the dough balls onto a baking sheet lined with parchment paper and freeze until solid.
• Once frozen, transfer the dough balls to a zip-top freezer bag or airtight container, where they will keep for up to 3 months.
• Label the bag with the date for easy tracking.

Reheating

• When ready to enjoy your frozen cookie dough, remove the desired number of balls and let them sit at room temperature for about 30 minutes before baking.
• Preheat your oven to 350 F/180 C and bake as directed, adding a couple of extra minutes if needed.

FAQs

Here are some common questions you might have about making these delicious cookies:

What makes Chewy Pumpkin Snickerdoodle Cookies different from regular snickerdoodles?

Chewy Pumpkin Snickerdoodle Cookies incorporate pumpkin puree and spices that add a delightful fall flavor, creating a chewy texture unlike traditional snickerdoodles.

Can I use pumpkin pie spice instead of pumpkin spice?

Yes! If you have pumpkin pie spice on hand, feel free to use it in place of pumpkin spice in this recipe. The flavors will still complement the cookies beautifully.

How can I make Chewy Pumpkin Snickerdoodle Cookies gluten-free?

To make these cookies gluten-free, substitute all-purpose flour with a gluten-free all-purpose flour blend designed for baking. Ensure it contains xanthan gum for best results.

Final Thoughts

I hope you find joy in making these Chewy Pumpkin Snickerdoodle Cookies! They encompass everything we love about fall – warmth, spice, and sweetness all rolled into one delectable treat. Enjoy baking them for yourself or sharing with friends and family. Happy baking!