Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a delightful treat that captures the essence of fall, you’ve come to the right place! These Chewy Pumpkin Snickerdoodle Cookies are a warm hug in cookie form. They blend the cozy spices of autumn with the comfort of chewy cookies, making them perfect for those busy weeknights or family gatherings. Trust me, once you take a bite, you’ll understand why this recipe has become such a fan favorite!

What makes these cookies truly special is their gooey texture and the rich flavors of brown butter and pumpkin spice. Plus, they are incredibly easy to whip up—no mixers or chilling required! So gather your loved ones around the kitchen and let’s bake some magic together.

Why You’ll Love This Recipe

• Quick and Easy: No mixer or chill time needed makes this recipe perfect for a last-minute baking session.
• Deliciously Chewy: Each cookie is soft and gooey with just the right amount of chewiness.
• Fall Flavors Galore: The combination of pumpkin spice and cinnamon sugar will fill your home with wonderful aromas.
• Family-Friendly: Kids love these cookies, making them a great treat for family gatherings or playdates.
• Make-Ahead Friendly: You can freeze the dough balls, so you always have fresh cookies on hand!

Ingredients You’ll Need

These cookies come together using simple, wholesome ingredients that you likely already have in your pantry! Here’s what you’ll need to create these scrumptious Chewy Pumpkin Snickerdoodle Cookies:

• 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 quite flexible, allowing you to customize it according to your cravings or dietary preferences. Here are a few fun ideas:

• Add Nuts: Toss in some chopped walnuts or pecans for added crunch and flavor.
• Chocolate Chips: Mix in some dairy-free chocolate chips for a sweet surprise in every bite!
• Swap the Spice: Experiment with different spices like ginger or nutmeg to give your cookies a unique twist.
• Stuffed Cookies: For an indulgent treat, stuff each cookie with a small piece of dairy-free chocolate before baking.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat and Prepare

Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper. This step is crucial as it prevents sticking and ensures even baking!

Step 2: Brown the Butter

In a large stainless steel pan, melt the butter over medium heat. It will foam and crackle as it cooks. Stir occasionally until it has browned slightly and smells nutty. Browning the butter adds an incredible depth of flavor that really elevates these cookies!

Step 3: Cool the Butter

Once browned, pour the butter into a glass measuring cup and allow it to cool in the fridge for about 45-60 minutes until it reaches 70-75°F (21-24°C). This step is key because if it’s too warm, your cookies may spread too flat while baking.

Step 4: Prepare the Pumpkin

Spread the pumpkin puree on a plate and use paper towels to soak up excess liquid until it feels dry like soft playdough. A drier pumpkin helps achieve that perfect chewy texture.

Step 5: Mix Sugars

When the butter has cooled down, whisk in both sugars until well combined—about one minute should do. It should resemble wet sand at this stage!

Step 6: Add Wet Ingredients

Next, whisk in egg yolks, vanilla extract, and your prepared pumpkin puree until everything is nicely blended.

Step 7: Combine Dry Ingredients

Gently fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Setting aside the dough in the fridge for about five minutes will help firm it up!

Step 8: Roll and Coat

In a small bowl, mix together sugar and cinnamon for rolling. Scoop out dough into three-tablespoon sized balls and roll them in this sweet mixture before placing them on your prepared trays.

Step 9: Bake Away!

Bake one tray at a time for about 10-12 minutes until edges look golden brown but centers remain slightly underbaked. This will keep them chewy! Let cool completely on a wire rack.

Step 10: Store Your Treats

Enjoy your freshly baked cookies right away! If there are any leftovers (which I doubt!), store them in an airtight container at room temperature for up to three days—or freeze dough balls for later enjoyment!

Now go ahead and savor these delightful Chewy Pumpkin Snickerdoodle Cookies; I can’t wait to hear how much you love them!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Making cookies can be an adventure, and with these tips, you’ll be on your way to perfect chewy pumpkin snickerdoodles every time!

• Use room temperature ingredients: Ensuring that your egg yolks and pumpkin puree are at room temperature helps them blend more easily into the dough, creating a smoother batter and a more uniform texture in your cookies.

• 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 avoid burning; you want those lovely brown bits without any bitterness!

• Measure flour accurately: Using the right amount of flour is crucial for achieving the perfect chewy texture. Spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag to avoid packing it down.

• Keep an eye on baking time: Every oven is different! Bake until the edges are golden and the centers look slightly underbaked. They will continue to set as they cool, ensuring that perfect chewy bite.

• Experiment with spices: Feel free to add a pinch of nutmeg or ginger along with your pumpkin spice for an extra layer of fall flavor. Each little twist can make these cookies uniquely yours!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are delightful on their own, but presenting them nicely can elevate any occasion! Here are some ideas for serving.

Garnishes

• Drizzle of caramel sauce: A light drizzle of caramel adds sweetness and a touch of elegance to each cookie.
• Whipped coconut cream: For a dairy-free option, serve with a dollop of whipped coconut cream sprinkled with cinnamon for a delightful contrast.
• Chopped nuts: A sprinkle of toasted pecans or walnuts gives an added crunch and enhances the autumn flavors beautifully.

Side Dishes

• Hot Apple Cider: The warmth and spices in hot apple cider complement the flavors in your cookies perfectly—making it a cozy pairing.
• Pumpkin Soup: A bowl of creamy pumpkin soup provides a savory counterpoint to the sweet cookies, making for a complete fall-inspired meal.
• Vanilla Ice Cream: Serve warm cookies with a scoop of vanilla ice cream; the cold creaminess paired with warm, chewy cookies is simply irresistible!
• Fruit Salad: A fresh fruit salad can lighten up your dessert table while contrasting nicely against the richness of the cookies.

Enjoy making and sharing these delicious chewy pumpkin snickerdoodle cookies! They’re sure to become a favorite among family and friends during this cozy season.

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep, allowing you to whip up a batch in advance and enjoy them throughout the week or share with friends. Here are some practical tips for storing and preserving their delightful flavor.

Storing Leftovers

• Place cooled cookies in an airtight container at room temperature.
• They will stay fresh for 2-3 days.
• If you want them to last longer, consider freezing them.

Freezing

• To freeze cookie dough, scoop out the dough balls and place them on a baking sheet lined with parchment paper.
• Freeze until solid, then transfer the dough balls to a freezer-safe bag or container.
• Label the container with the date, and they will stay good for up to 3 months.

Reheating

• To reheat frozen cookie dough, let it sit at room temperature for about 30 minutes before baking.
• Preheat your oven to 350 F/180 C, then bake for about 10-12 minutes until slightly golden around the edges.
• For baked cookies, microwave them for about 10-15 seconds or until warmed through.

FAQs

You might have a few questions about making these delicious Chewy Pumpkin Snickerdoodle Cookies. Here are some common inquiries:

Can I make Chewy Pumpkin Snickerdoodle Cookies without brown butter?

Absolutely! While brown butter adds a lovely nutty flavor, you can substitute it with melted unsalted butter if needed. Just be sure to follow the same cooling instructions to get the right cookie texture.

How do I know when my Chewy Pumpkin Snickerdoodle Cookies are done?

The cookies are ready when the edges turn golden brown while the center remains slightly puffy and underbaked. They’ll set as they cool!

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

You can use flaxseed meal or chia seeds mixed with water as an egg substitute. For one egg yolk, mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for a few minutes until it thickens, then incorporate it into your dough.

Can I add nuts or chocolate chips to my Chewy Pumpkin Snickerdoodle Cookies?

Definitely! Feel free to fold in your favorite mix-ins like walnuts, pecans, or even dairy-free chocolate chips for added flavor and texture.

Final Thoughts

I truly hope you enjoy making these Chewy Pumpkin Snickerdoodle Cookies as much as I do! They embody all the warm flavors of fall and make for a delightful treat any time of year. Gather your ingredients and let your kitchen fill with that heavenly aroma—happy baking!