Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cozy treat that perfectly captures the essence of fall, you’ve stumbled upon the right recipe! These Chewy Pumpkin Snickerdoodle Cookies are a delightful combination of rich pumpkin flavor, warm spices, and that irresistible chewy texture. They come together effortlessly, making them ideal for busy weeknights or family gatherings. You can whip them up in no time, and trust me, they’ll be gone before you know it!

This recipe is special to me because it blends the classic snickerdoodle with the comforting warmth of pumpkin spice. Each bite feels like a warm hug, and I just know your loved ones will appreciate these cookies as much as mine do!

Why You’ll Love This Recipe

• No mixer required: You can make these cookies with just a whisk and a bowl! No fancy equipment means less cleanup.
• Quick prep time: With no chill time necessary, you can go from mixing to baking in under two hours!
• Family favorite: The chewy texture and sweet cinnamon sugar coating will have everyone asking for seconds.
• Seasonal goodness: Packed with pumpkin spice flavors, these cookies are perfect for fall festivities or any day you want to feel cozy.
• Make-ahead option: You can freeze the cookie dough balls for a future treat without any hassle.

Ingredients You’ll Need

These ingredients are simple and wholesome, making it easy to bring this delicious recipe to life. Gather them up, and let’s get started!

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

One of the best parts about these Chewy Pumpkin Snickerdoodle Cookies is how flexible the recipe is! You can easily customize them based on your preferences or what you have on hand.

• Add chocolate chips: For an extra indulgent treat, fold in some semi-sweet chocolate chips into the dough before rolling.
• Incorporate nuts: Enhance the texture by adding chopped walnuts or pecans to the batter.
• Spice it up: If you like more heat, add a pinch of nutmeg or ginger along with the pumpkin spice.
• Make them gluten-free: Substitute all-purpose flour with a gluten-free flour blend that measures 1:1.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (180°C). This is important because having your oven at the right temperature ensures even baking and helps your cookies rise perfectly.

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, brown your butter. It will foam and crackle—this is normal! Stir occasionally until it turns golden brown with little bits forming at the bottom. This step adds depth and nutty flavor to your cookies. Once done, remove it from heat!

Step 3: Cool Down the Butter

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

Step 4: Prepare Pumpkin Puree

Spread your pumpkin puree on a plate and use paper towels to soak up extra moisture. This helps ensure your cookie dough isn’t too wet. Aim for about 1/3 cup of dried pumpkin after absorbing excess liquid.

Step 5: Mix Sugars with Butter

Once your butter has cooled, whisk in both sugars until combined—about one minute will give you that wet sand look. This step is where sweetness starts building up in our cookie base.

Step 6: Add Wet Ingredients

Whisk in egg yolks, vanilla extract, and your prepared pumpkin puree until everything is well incorporated. The combination of flavors here creates that delightful chewy base we all crave!

Step 7: Combine Dry Ingredients

Fold in flour along with pumpkin spice, cream of tartar, baking soda, and salt until just combined. Don’t overmix; we want those cookies soft and chewy! Letting it sit in the fridge for five minutes helps firm up the dough.

Step 8: Prepare Cinnamon Sugar Coating

In a small bowl, mix together granulated sugar and ground cinnamon—you’ll roll each cookie ball in this mixture later for that classic snickerdoodle taste!

Step 9: Scoop & Roll Dough Balls

Scoop out tablespoon-sized balls of dough and roll them in the cinnamon sugar mixture before placing them on lined baking sheets spaced apart. Giving them space allows for proper spreading while they bake!

Step 10: Bake & Enjoy!

Bake one tray at a time for about 10-12 minutes until edges are golden brown but centers remain slightly underbaked—that’s where all that chewiness comes from! Let cool on wire racks before diving into these tasty treats!

Now go ahead and savor each delightful bite; I promise you’ll fall in love with these Chewy Pumpkin Snickerdoodle Cookies just like I have!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking can be a delightful journey, and with these tips, you’ll create the most scrumptious chewy pumpkin snickerdoodle cookies that everyone will rave about!

• Use room temperature ingredients: Bringing your butter, eggs, and pumpkin puree to room temperature helps them incorporate better into the dough, resulting in a smoother texture and even baking.

• Measure flour accurately: Spoon flour into your measuring cup and level it off. Too much flour can lead to dry cookies. Remember, we want chewy goodness here!

• Chill the dough if necessary: If your dough feels too soft after mixing, don’t hesitate to chill it longer. This helps prevent the cookies from spreading too much while baking.

• Watch the baking time closely: Every oven is different! Start checking your cookies at the lower end of the baking time to ensure they stay puffy and perfectly chewy.

• Experiment with spices: Feel free to mix in other spices like nutmeg or ginger for a personal twist on the classic pumpkin flavor that makes these cookies uniquely yours!

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 serve them that will impress your family and friends.

Garnishes

• Drizzle of caramel sauce: A light drizzle of warm caramel adds an indulgent touch that enhances the sweet flavors of the cookies.
• A sprinkle of sea salt: Just a pinch on top before serving can elevate the flavors by balancing the sweetness with a slight salty kick.

Side Dishes

• Hot Apple Cider: This classic fall drink pairs beautifully with pumpkin cookies, bringing warmth and spice to your dessert experience.
• Vanilla Ice Cream: A scoop of creamy vanilla ice cream complements the warm spices in your cookies perfectly, creating an irresistible contrast.
• Pumpkin Spice Latte: For an extra festive touch, serve these cookies alongside a homemade pumpkin spice latte; they make an excellent duo for any autumn gathering!
• Fresh Fruit Salad: A refreshing fruit salad adds brightness and balances out the richness of the cookies while providing a healthy option for guests.

With these serving suggestions and pro tips in mind, you’ll be ready to bake up a batch of chewy pumpkin snickerdoodle cookies that are sure to delight everyone who takes a bite! Enjoy your baking adventure!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep! You can whip up a batch and have delicious cookies ready to enjoy throughout the week. Here’s how to store them properly for maximum freshness.

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature for 2-3 days.
• If you prefer them to stay soft and chewy, consider adding a slice of bread in the container to keep moisture locked in.

Freezing

• To freeze cookie dough balls, scoop and roll them as directed, then 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.
• For best quality, use within 2-3 months.

Reheating

• To reheat frozen cookie dough balls, let them sit at room temperature for about 30 minutes before baking.
• Bake them straight from the freezer, adding an extra minute or two to the baking time if needed.

FAQs

If you have questions about these mouthwatering cookies, I’ve got you covered!

Can I use a different type of sugar for the Chewy Pumpkin Snickerdoodle Cookies?

Yes! While dark brown sugar gives these cookies depth of flavor, you can substitute it with light brown sugar or even coconut sugar if you prefer. Just note that this may alter the taste slightly.

How do I get my Chewy Pumpkin Snickerdoodle Cookies extra chewy?

To achieve that delightful chewiness, make sure not to overbake your cookies. They should be slightly underbaked when you remove them from the oven. Also, using brown butter helps create that irresistible texture!

Can I make these cookies gluten-free?

Absolutely! Simply swap out all-purpose flour with a good-quality gluten-free flour blend. Make sure it contains xanthan gum or add some if your blend doesn’t include it; this will help maintain structure.

What can I use instead of egg yolks in this recipe?

You can replace each egg yolk with 3 tablespoons of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. This will help bind your ingredients without using eggs!

Final Thoughts

I hope you love making these Chewy Pumpkin Snickerdoodle Cookies as much as I do! The combination of warm spices and pumpkin flavor makes them truly special – perfect for cozy gatherings or simply enjoying on your own. Don’t hesitate to experiment and make this recipe your own; I’d love to hear how they turn out for you! Happy baking!