Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a delightful treat that perfectly captures the essence of fall, you’ve come to the right place! These Chewy Pumpkin Snickerdoodle Cookies are not only irresistibly gooey but also bursting with warm flavors like brown butter and pumpkin spice. What makes this recipe special is its ease; there’s no need for chilling the dough or using a mixer, making it perfect for those busy weeknights or cozy family gatherings. Trust me, once you make these cookies, they will become a staple in your baking repertoire!

These cookies are ideal for sharing with friends, bringing to potlucks, or simply enjoying on a quiet evening at home. Plus, the aroma of cinnamon and pumpkin wafting through your kitchen will surely bring smiles all around!

Why You’ll Love This Recipe

• Quick and Easy: With no chill time required, these cookies come together in a flash!
• Family-Friendly: Kids love rolling them in cinnamon sugar, and everyone loves eating them!
• Fall Flavors: The combination of pumpkin spice and brown butter creates a deliciously seasonal treat.
• Make Ahead: The dough can be frozen for later baking—perfect for when unexpected guests arrive!
• No Mixer Needed: Just whisk by hand and enjoy the simple process.

Ingredients You’ll Need

Let’s gather our simple and wholesome ingredients! These are the building blocks of our Chewy Pumpkin Snickerdoodle Cookies. You might already have most of these in your pantry!

• 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

Feel free to get creative with this recipe! There are plenty of ways to switch things up while keeping that delicious base intact.

• Add Nuts: Toss in some chopped pecans or walnuts for extra crunch.
• Mix in Chocolate Chips: Add semi-sweet or dark chocolate chips for a rich twist.
• Try Different Spices: Experiment with nutmeg or ginger for an extra flavor kick.
• Create Sandwich Cookies: Spread some cream cheese frosting between two cookies for a fun dessert twist!

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat the Oven

First things first! Preheat your oven to 350°F (180°C). This step is crucial as it ensures your cookies bake evenly and rise beautifully. Line two baking trays with parchment paper so your cookies won’t stick—this also makes cleanup a breeze!

Step 2: Brown the Butter

In a large stainless steel pan, melt the unsalted butter over medium heat. Keep an eye on it as it foams up, pops, and crackles—that’s a good sign! Stir occasionally until you see brown bits settling at the bottom and it starts smelling nutty. Removing it from heat at this stage adds depth to the flavor of our cookies.

Step 3: Cool the Butter

Once browned, pour your butter into a glass measuring cup. Let it cool in the fridge while stirring every 20 minutes until it reaches about 70-75°F (21-24°C). This cooling process is vital because if it’s too warm when mixed with other ingredients, your cookies may spread too much while baking.

Step 4: Prepare the Pumpkin Puree

Spoon your pumpkin puree onto a plate and pat it dry with paper towels to remove excess moisture. This helps achieve that perfect chewy texture we love in our snickerdoodles!

Step 5: Combine Sugars

When your butter is cool enough, whisk in both sugars until they resemble wet sand—it should take about one minute. This step creates that lovely caramelized flavor that pairs so well with pumpkin.

Step 6: Mix Wet Ingredients

Now, add in those rich egg yolks along with vanilla extract and your prepared pumpkin puree. Whisk until combined; this adds moisture and richness to our cookie dough.

Step 7: Fold in Dry Ingredients

Gently fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Be careful not to overmix here; we want those chewy centers! If your dough feels soft, don’t hesitate to chill it for another few minutes in the fridge.

Step 8: Roll Dough Balls

In a small bowl, mix together granulated sugar and ground cinnamon. Scoop out dough into roughly three-tablespoon-sized balls and roll each one into this delightful mixture before placing them on your prepared baking sheets about 2-3 inches apart.

Step 9: Bake

Bake each tray for about 10-12 minutes or until you see golden edges with slightly puffy centers. Let them cool completely on wire racks before you dive into that chewy goodness!

Step 10: Store Leftovers

If there are any leftovers (which I doubt!), store them in an airtight container at room temperature for up to three days—or freeze some dough balls for future cookie cravings!

These Chewy Pumpkin Snickerdoodle Cookies are sure to become a new favorite tradition! Enjoy every bite!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

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

• Use room temperature ingredients: Bringing your butter, egg yolks, and pumpkin puree to room temperature ensures they blend more smoothly into the dough, resulting in a consistent texture throughout your cookies.
• Don’t skip the browning step: Browning the butter adds a rich, nutty flavor that elevates these cookies. It might take a little extra time, but the depth of flavor is worth it!
• Measure flour accurately: Properly measuring your flour (spooning it into the cup and leveling off) prevents dry cookies. Too much flour can lead to crumbly results instead of those lovely chewy centers.
• Watch baking time closely: Every oven is slightly different, so keep an eye on your cookies as they bake. Pull them out when they’re golden around the edges but still puffy in the center for that perfect chewy texture.
• Cool before serving: Allowing your cookies to cool on a wire rack after baking helps them set properly. This step is essential for maintaining their soft and chewy interior!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are not only delicious but also visually appealing! Here are some fun ideas on how to present them beautifully for any occasion.

Garnishes

• A sprinkle of cinnamon sugar: Dusting a little extra cinnamon sugar on top just before serving enhances flavor and gives an inviting look.
• Chopped nuts: A few crushed pecans or walnuts sprinkled over the top add some crunch and a lovely contrast to the soft cookie texture.

Side Dishes

• Vanilla ice cream: The creamy sweetness of vanilla ice cream pairs wonderfully with warm cookies, creating a comforting dessert experience.
• Coffee or chai tea: A warm beverage like coffee or spiced chai complements the spices in these cookies beautifully and makes for a cozy treat.
• Fresh fruit platter: Slices of crisp apples or juicy pears provide a refreshing contrast to the sweetness of the cookies and balance out your dessert spread.
• Pumpkin spice latte: For pumpkin lovers, serving these cookies with a homemade pumpkin spice latte creates an indulgent fall-themed snack that you won’t want to miss!

Enjoy making and sharing these delightful goodies! Your friends and family will love indulging in the cozy flavors of autumn with each chewy bite.

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep! With their delightful flavors and chewy texture, you can easily whip up a batch to enjoy throughout the week.

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature for 2-3 days.
• If your kitchen is warm, consider refrigerating them to maintain freshness.
• Keep them separated with parchment paper to prevent sticking.

Freezing

• To freeze the cookie dough balls, scoop and roll them as directed, then place them in a single layer on a baking sheet.
• Once frozen solid, transfer the dough balls to an airtight freezer bag or container.
• They can be stored in the freezer for up to 3 months. Just thaw at room temperature before baking.

Reheating

• To reheat cookies, simply pop them in the microwave for about 10-15 seconds until warm.
• Alternatively, you can warm them in a preheated oven at 350°F (180°C) for about 5 minutes. This will help restore their chewy texture!

FAQs

Here are some common questions about making these delicious cookies:

Can I make Chewy Pumpkin Snickerdoodle Cookies without brown butter?

Yes! You can substitute regular melted butter if you prefer. However, browning the butter adds a rich flavor that enhances the overall taste of the cookies.

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

To ensure your cookies are chewy, avoid overbaking them. They should be slightly underbaked when you take them out of the oven. Additionally, chilling the dough helps achieve that perfect chewy consistency!

Can I use other types of flour for this recipe?

You can try using gluten-free flour blends or whole wheat flour as alternatives; however, keep in mind that this may change the texture slightly.

How long do these cookies last after baking?

These cookies can last up to 2-3 days at room temperature when stored properly. If frozen, they can remain fresh for about 3 months.

What other spices can I add to my Chewy Pumpkin Snickerdoodle Cookies?

Feel free to experiment with additional spices like nutmeg or ginger for an extra kick of fall flavor!

Final Thoughts

I hope you find joy in making these Chewy Pumpkin Snickerdoodle Cookies! Their soft and gooey center combined with that delightful cinnamon sugar coating makes them truly special. Whether you’re sharing with friends or savoring them solo, I’m sure they’ll bring warmth and happiness to your day. Enjoy every bite and happy baking!