Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cozy, fall-inspired treat that will make your kitchen smell heavenly, then you’ve stumbled across the perfect recipe: Chewy Pumpkin Snickerdoodle Cookies! These cookies are a delightful mash-up of classic snickerdoodles and seasonal pumpkin flavors. They’re chewy, gooey, and bursting with warm spices that will instantly transport you to a pumpkin patch on a crisp autumn day.

What makes these cookies truly special is their simplicity. You don’t need any fancy equipment or hours of chilling time, making them ideal for busy weeknights or family gatherings. So grab your apron and let’s whip up a batch of these delicious cookies together!

Why You’ll Love This Recipe

• Quick and easy: With no chill time and no mixer required, you can have fresh cookies in under two hours!
• Family-friendly: Kids love rolling the cookie dough in cinnamon sugar – it’s a fun activity for everyone!
• Fall flavors galore: The combination of brown butter, pumpkin spice, and cinnamon sugar creates an irresistible aroma.
• Versatile treats: Perfect for holiday gatherings, potlucks, or simply enjoying with a cup of coffee at home.
• Make-ahead option: Freeze the dough balls so you can bake fresh cookies whenever the craving strikes!

Ingredients You’ll Need

These are simple, wholesome ingredients that you probably already have in your pantry. Let’s gather everything we need to create our Chewy Pumpkin Snickerdoodle Cookies!

For the 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

For Rolling

• 1/3 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Variations

This recipe is super flexible, so feel free to get creative! Here are some fun variations to consider:

• Add chocolate chips: Toss in some semi-sweet or dark chocolate chips for an extra decadent touch.
• Mix in nuts: Chopped pecans or walnuts add a delightful crunch and pair beautifully with the pumpkin flavor.
• Make them gluten-free: Swap out regular flour for your favorite gluten-free blend to accommodate dietary needs.
• Experiment with spices: Try adding nutmeg or ginger to give your cookies even more depth of flavor.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat the Oven

Preheat your oven to 350°F (180°C). Lining two baking trays with parchment paper ensures that your cookies don’t stick and makes cleanup a breeze!

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 crackles; this step is where you’ll unlock those deep, nutty flavors that set these cookies apart. Once you see brown bits forming at the bottom and smell that lovely aroma, take it off the heat.

Step 3: Cool the Butter

Pour the browned butter into a glass measuring cup and let it chill in the fridge while you prepare other ingredients. Cooling is key here; if it’s too warm, your cookies may spread too much in the oven.

Step 4: Prepare the Pumpkin Puree

Before mixing it into your dough, squeeze out excess moisture from the pumpkin puree using paper towels. We want it thick enough to give our cookies that perfect chewy texture without being too wet.

Step 5: Mix Sugars

Once your butter has cooled to around room temperature, whisk together both sugars until they resemble wet sand. This step helps create a lovely texture in your finished cookies.

Step 6: Add Other Wet Ingredients

Whisk in the egg yolks, vanilla extract, and now-dried pumpkin puree. This mix brings all those wonderful flavors together before we add our dry ingredients.

Step 7: Combine Dry Ingredients

Gently fold in the flour along with pumpkin spice, cream of tartar, baking soda, and salt until just combined. Don’t overmix – we want those delicious pockets of chewiness!

Step 8: Roll into Balls

Using about three tablespoons of dough per cookie ball, roll each one in cinnamon sugar before placing them on your lined baking sheets. Spacing them out allows them room to spread while baking.

Step 9: Bake!

Pop one tray at a time into your preheated oven for about 10-12 minutes. Look for golden edges while keeping the centers slightly underbaked; they’ll firm up as they cool.

Step 10: Enjoy!

Let those beautiful cookies cool completely on a wire rack before diving in. Store any leftovers (if there are any!) in an airtight container for up to three days – if they last that long! If freezing dough balls for later use, remember to bring them back to room temperature before baking.

Now you’re set to enjoy these delicious Chewy Pumpkin Snickerdoodle Cookies! Happy baking!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking is all about little details, so here are some pro tips to ensure your cookies come out perfectly chewy and delicious every time!

• Use room temperature ingredients – This helps the butter and sugars blend more smoothly, leading to a better texture in your cookies.
• Don’t skip browning the butter – Browning the butter adds a rich, nutty flavor that takes these cookies to the next level. Just be sure to keep an eye on it so it doesn’t burn!
• Measure flour accurately – Too much flour can lead to dry cookies. Use the spoon-and-level method or a kitchen scale for precision.
• Chill the dough if necessary – If your dough feels too soft after mixing, chilling it for a bit can help firm it up, making it easier to roll into balls.
• Watch the baking time closely – Every oven is different! Aim for slightly underbaked centers for that gooey texture we love in chewy cookies.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are delightful on their own, but with a few extra touches, they can become a true showstopper at your next gathering!

Garnishes

• Drizzle of caramel sauce – A light drizzle of caramel adds sweetness and a beautiful presentation that’s perfect for fall.
• Sprinkle of sea salt – Just a pinch of flaky sea salt on top enhances the flavors and gives each cookie a gourmet touch.

Side Dishes

• Vanilla almond milk – This creamy beverage pairs wonderfully with sweet pumpkin cookies and provides a refreshing balance.
• Apple cider – The warm spices in apple cider complement the flavors in your cookies beautifully, creating a cozy autumn experience.
• Pumpkin spice latte – For an indulgent treat, serve alongside this seasonal favorite; the flavors will harmonize perfectly!
• Homemade whipped coconut cream – A dollop of this dairy-free alternative brings an airy lightness that pairs excellently with the richness of the cookies.

With these serving ideas and tips in mind, you’re ready to impress friends and family alike with your delicious Chewy Pumpkin Snickerdoodle Cookies! Enjoy every bite!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep! You can easily whip up a batch and enjoy them throughout the week or even share them with friends and family.

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature.
• They will stay fresh for 2-3 days, maintaining their chewy texture.

Freezing

• To freeze cookie dough balls, scoop and roll them as directed in the recipe.
• Place the rolled dough on a baking sheet lined with parchment paper and freeze until solid.
• Transfer the frozen dough balls to a freezer-safe bag or container for up to 3 months.

Reheating

• For warm cookies, reheat individual cookies in the microwave for about 10-15 seconds.
• Alternatively, you can bake frozen dough balls directly from the freezer; just add an extra minute or two to the baking time.

FAQs

Here are some frequently asked questions about making Chewy Pumpkin Snickerdoodle Cookies!

Can I make Chewy Pumpkin Snickerdoodle Cookies without brown butter?

Yes! While brown butter adds a rich flavor, you can use melted unsalted butter instead. Just ensure it cools slightly before mixing in your other ingredients.

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

Look for golden-brown edges with a slightly puffy center. The cookies will continue to firm up as they cool on the baking sheet.

What should I do if my pumpkin puree is too wet?

Press your pumpkin puree between paper towels to absorb excess moisture before adding it to your cookie mixture. This helps ensure your cookies have the right texture!

Final Thoughts

I truly hope you enjoy making these Chewy Pumpkin Snickerdoodle Cookies as much as I do! They’re not only delicious but also capture the essence of fall in every bite. Whether you’re sharing them with loved ones or enjoying them solo, these cookies are sure to bring warmth and joy. Happy baking!