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 an absolute delight, blending the rich flavors of brown butter and pumpkin spice into every gooey bite. They’re easy enough to whip up on a busy weeknight or serve at family gatherings, and trust me, everyone will be reaching for seconds!

I love this recipe not only for its comforting taste but also because it requires no chill time and no mixer. That means you can mix up a batch and have fresh cookies in no time, perfect for those spontaneous cravings!

Why You’ll Love This Recipe

• Simple to Make: No need for fancy equipment or long prep times—just mix and bake!
• Fall Flavors: Each bite is bursting with warm spices and a touch of sweetness.
• Family Favorite: Kids and adults alike will adore these chewy cookies.
• No Chill Time Required: Get your cookies from bowl to oven in just minutes!
• Perfect for Sharing: Bake a batch to share with friends or bring to potlucks.

Ingredients You’ll Need

These ingredients are simple and wholesome, making it easy for anyone to bake these delicious cookies. 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

One of the best things about these cookies is their versatility! Here are some fun ideas to customize your Chewy Pumpkin Snickerdoodle Cookies:

• Add Nuts: Throw in some chopped pecans or walnuts for extra crunch.
• Chocolate Chips: Mix in semi-sweet or dark chocolate chips for a delightful twist.
• Dried Fruit: Consider adding raisins or dried cranberries for added flavor.
• Different Spices: Swap out pumpkin spice with chai spice or nutmeg for a unique taste.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat the Oven

Start by preheating your oven to 350 F (180 C). This ensures that your cookies bake evenly and come out perfectly chewy. Line two baking trays with parchment paper so your cookies won’t stick!

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, brown your butter. Keep an eye on it as it foams and bubbles—it should smell nutty when done. This step adds depth of flavor that makes these cookies irresistible!

Step 3: Cool the Butter

Once browned, pour the butter into a glass measuring cup and let it cool in the fridge until it reaches around 70-75 F. This is crucial because if the butter is too hot, your cookies may spread too flat.

Step 4: Prepare the Pumpkin

Spread out your pumpkin puree on a plate and use paper towels to absorb excess liquid. This helps achieve that perfect chewy texture. When you’re done, you should have about one-third cup of drier pumpkin puree ready to mix in!

Step 5: Mix It All Together

When your butter has cooled, whisk in both sugars until it looks like wet sand. Then add in your egg yolks, vanilla extract, and pumpkin puree. Mixing these ingredients creates a sweet base for your cookies.

Step 6: Combine Dry Ingredients

Gently fold in the flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined. Be careful not to overmix! The dough should be slightly sticky but manageable.

Step 7: Chill the Dough Briefly

Pop the bowl of dough into the fridge for about five minutes—this helps firm it up so it’s easier to scoop.

Step 8: Roll in Cinnamon Sugar

In a small bowl, combine granulated sugar with ground cinnamon. Scoop out tablespoon-sized balls of dough and roll them in this cinnamon sugar mixture before placing them on your prepared baking sheet.

Step 9: Bake

Bake one tray at a time for about 10-12 minutes until the edges are golden brown but the centers remain soft. Let them cool completely on a wire rack; then they’re ready to enjoy!

Step 10: Store Your Cookies

Keep any leftover cookies in an airtight container at room temperature for up to three days—or freeze those dough balls if you want fresh-baked cookies later!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking can be a delightful adventure, and with a few tips, you can take these cookies to the next level!

• Use room temperature ingredients: Ensuring your butter, pumpkin puree, and egg yolks are at room temperature helps create a smooth batter that blends evenly, resulting in that perfect chewy texture.

• Don’t skip browning the butter: This step adds a depth of flavor that elevates your cookies from good to amazing! The nutty aroma and taste from browned butter enhances the overall experience.

• Measure flour correctly: Spoon the flour into your measuring cup instead of scooping it directly. This avoids packing it down, which can lead to dry cookies. Perfectly measured flour is key for that soft chewiness!

• Chill the dough if necessary: If your dough feels too soft after mixing, give it a quick chill in the fridge. This helps prevent spreading during baking while ensuring the center stays chewy.

• Watch the baking time closely: Ovens can vary, so keep an eye on your cookies as they bake. Taking them out when they’re slightly underbaked ensures they remain soft and gooey inside!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are not only delicious but also visually appealing—perfect for sharing or enjoying at home with loved ones! Here are some fun serving ideas:

Garnishes

• Drizzle of melted chocolate: A light drizzle of dairy-free chocolate over the top adds a touch of elegance and extra sweetness.
• Sprinkle of sea salt: A pinch of flaky sea salt enhances the flavors and adds a delightful contrast to the sweetness.

Side Dishes

• Pumpkin Spice Latte: This warm beverage complements the spices in your cookies beautifully, making it an ideal pairing for cozy afternoons.
• Apple Cider: The crispness of apple cider balances out the richness of the cookies, creating a refreshing contrast.
• Vanilla Coconut Ice Cream: A scoop of this creamy treat adds a lovely texture alongside your chewy cookies, making for a comforting dessert experience.
• Cheese Platter: For something savory, pair these cookies with a selection of mild cheeses and nuts for an interesting flavor combination.

Serve these cookies warm with your favorite accompaniments, and watch how quickly they disappear! Happy baking!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are not only a delightful treat but also perfect for meal prep! You can easily store them or even freeze the dough for future enjoyment.

Storing Leftovers

• Place the cookies in an airtight container at room temperature.
• They will stay fresh for about 2-3 days.
• Make sure to separate layers with parchment paper to prevent sticking.

Freezing

• To freeze cookie dough, scoop individual dough balls onto a baking sheet and freeze until solid.
• Once frozen, transfer the dough balls into a zip-top bag, removing as much air as possible.
• They can be stored in the freezer for up to 3 months.

Reheating

• To enjoy warm cookies, preheat your oven to 350°F (175°C).
• Place the cookies on a baking sheet and warm them for about 5 minutes.
• Enjoy your freshly warmed cookies with a glass of milk or your favorite beverage!

FAQs

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

Can I use pumpkin puree instead of canned pumpkin for Chewy Pumpkin Snickerdoodle Cookies?

Absolutely! Fresh pumpkin puree works just as well. Just be sure to drain excess moisture so your cookies maintain their chewy texture.

How do I achieve the perfect chewiness in my Chewy Pumpkin Snickerdoodle Cookies?

The key to achieving that perfect chewy texture lies in browning the butter correctly and ensuring your dough isn’t too warm before baking. Following the cooling instructions will help!

Can I substitute other spices in Chewy Pumpkin Snickerdoodle Cookies?

Yes! If you’d like to customize your spice profile, feel free to experiment with nutmeg or allspice alongside or instead of pumpkin spice.

How can I tell when my Chewy Pumpkin Snickerdoodle Cookies are done?

Look for golden brown edges and a slightly puffy center. Remember, they will continue to cook slightly after you take them out of the oven!

Final Thoughts

I hope this recipe brings as much joy to your kitchen as it has brought to mine! These Chewy Pumpkin Snickerdoodle Cookies are truly special, filled with warm flavors that capture the essence of fall. I’m excited for you to try making them—you’re going to love how easy and delicious they are! Happy baking!