Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cozy, fall-inspired treat, look no further than these Chewy Pumpkin Snickerdoodle Cookies! They are the perfect blend of chewy and gooey, bursting with flavors that scream autumn. This recipe has quickly become a favorite in my home because it’s so simple yet incredibly satisfying. Whether you’re whipping them up for a family gathering, a cozy night in, or just to enjoy with your morning coffee, these cookies will warm your heart and fill your kitchen with delightful scents.

The best part? You don’t need any fancy equipment or even chill time for the dough! Just grab your ingredients and let’s dive into making these deliciously spiced cookies together.

Why You’ll Love This Recipe

• Quick and easy preparation: No need for mixers or extensive prep work. These cookies come together in no time!
• Family-friendly appeal: Kids and adults alike adore the soft, chewy texture and warm flavors. They’re sure to be a hit!
• Perfect for any occasion: From busy weeknights to holiday gatherings, these cookies fit right in.
• Make-ahead convenience: You can prepare the dough ahead of time and bake whenever you’re ready for that fresh cookie experience.
• Deliciously flavorful: With brown butter, pumpkin spice, and cinnamon sugar, each bite is packed with comforting flavors.

Ingredients You’ll Need

Let’s gather up our simple, wholesome ingredients to create these delightful chewy pumpkin snickerdoodle cookies! With just a few pantry staples, you’ll be on your way to enjoying these delicious treats.

• 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

This recipe is wonderfully flexible! You can easily customize it to suit your taste or dietary preferences. Here are some fun ideas:

• Add chocolate chips: Mix in some semi-sweet or dark chocolate chips for a delicious twist.
• Incorporate nuts: Chopped pecans or walnuts can add a nice crunch and extra flavor.
• Use different spices: Try cardamom or nutmeg instead of pumpkin spice for a unique flavor profile.
• Make them gluten-free: Substitute all-purpose flour with a gluten-free blend for everyone to enjoy!

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (180°C). While that heats up, line two baking trays with parchment paper. This step ensures your cookies bake evenly and don’t stick!

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, melt your unsalted butter. Watch as it foams and crackles—this is part of the browning process! Stir occasionally until it turns golden brown with nutty bits stuck to the bottom. This step adds depth of flavor, giving your cookies that rich taste we love.

Step 3: Cool the Butter

Once browned, pour the butter into a glass measuring cup and refrigerate it until it cools down to about room temperature (70-75°F). This cooling process is crucial; if it’s too hot when combined with other ingredients, your cookies may spread too much in the oven.

Step 4: Prepare the Pumpkin Puree

Spread Libby’s Pumpkin Puree onto a plate. Use paper towels to soak up excess moisture until it feels dry like soft playdough. This helps prevent overly wet dough which could make your cookies too sticky.

Step 5: Mix Sugars with Butter

When your butter is cool enough, whisk in both sugars until combined. The mixture should resemble wet sand. This creates a nice base for your cookie dough!

Step 6: Add Egg Yolks and Flavorings

Now it’s time to whisk in those egg yolks along with vanilla extract and the prepared pumpkin puree. This step brings all those gorgeous fall flavors together!

Step 7: Combine Dry Ingredients

Gently fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Be careful not to overmix; this keeps your cookies tender! Chill the dough briefly in the fridge if it’s still soft after mixing.

Step 8: Roll Dough Balls

In a small bowl, mix together cinnamon and granulated sugar for rolling. Scoop out dough balls using about three tablespoons of dough each and roll them in this delightful mixture before placing them on your prepared baking sheets.

Step 9: Bake Your Cookies

Bake each tray one at a time for about 10-12 minutes. Keep an eye out for golden edges while ensuring the centers remain slightly underbaked—this makes them extra chewy!

Step 10: Cool and Enjoy!

Allow the baked cookies to cool completely on a wire rack before diving in! If you have leftovers (though I doubt they will last long!), store them in an airtight container at room temperature.

And there you have it—delicious Chewy Pumpkin Snickerdoodle Cookies that are sure to bring warmth and joy to any occasion! Enjoy every bite!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking is all about having fun and experimenting, so here are some tips to ensure your cookies turn out perfectly chewy every time!

• Use room temperature ingredients: Bringing your butter, egg yolks, and pumpkin puree to room temperature helps them mix together more smoothly, resulting in a better texture.
• Don’t skip browning the butter: This step adds a rich, nutty flavor that enhances the overall taste of your cookies. Just keep a close eye on it to prevent burning!
• Measure flour correctly: Spoon and level the flour instead of scooping straight from the bag. This prevents too much flour from being used, which can lead to dry cookies.
• Chill the dough if necessary: If your dough feels too soft after chilling for 5 minutes, don’t hesitate to pop it back in the fridge for a bit longer. This helps shape your cookies and prevents spreading during baking.
• Watch the baking time closely: Every oven is different! Start checking your cookies at 10 minutes; you want them to be puffy in the center and lightly golden around the edges for that perfect chewy texture.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These delightful chewy pumpkin snickerdoodle cookies are perfect for any occasion! Whether you’re hosting a cozy gathering or just treating yourself at home, here are some fun ways to present them.

Garnishes

• Sprinkle with extra cinnamon sugar: After baking, give your cookies a light dusting of cinnamon sugar for an added touch of sweetness and spice.
• Drizzle with caramel sauce: A drizzle of warm caramel sauce can add an indulgent element that pairs beautifully with pumpkin flavors.

Side Dishes

• Warm apple cider: The comforting spices in warm apple cider complement the flavors of pumpkin perfectly, making it an ideal drink pairing.
• Vanilla ice cream: Serve these cookies with a scoop of vanilla ice cream on the side for a delicious contrast between warm and cold.
• Pumpkin spice latte: Enjoy your cookies alongside this classic fall beverage for an extra dose of cozy vibes.
• Nutty granola: A small bowl of nutty granola offers a crunchy texture that balances the chewiness of the cookies while remaining on theme with autumn flavors.

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep, allowing you to enjoy the flavors of fall any time you crave a sweet treat. Here’s how to store and prepare them in advance:

Storing Leftovers

• Keep leftover cookies in an airtight container at room temperature for up to 2-3 days.
• If you want to maintain their chewiness, avoid refrigerating them as this can dry them out.

Freezing

• You can freeze the cookie dough balls before baking. Just scoop and roll them in cinnamon sugar, then place them on a parchment-lined baking sheet.
• Once frozen solid, transfer the dough balls into a freezer-safe bag or container. They will keep well for up to 3 months!
• When you’re ready to bake, let them come to room temperature before placing them in the oven.

Reheating

• To reheat cookies, place them on a microwave-safe plate and warm them in 10-15 second intervals until just warmed through.
• For a freshly-baked taste, you can also pop them back into a preheated oven at 350°F (175°C) for about 5 minutes.

FAQs

If you have questions about making these delicious cookies, you’re not alone! Here are some common inquiries:

How do I make Chewy Pumpkin Snickerdoodle Cookies without eggs?

You can substitute the egg yolks with flaxseed meal or unsweetened applesauce. For every egg yolk, use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water or replace it with 1/4 cup of applesauce.

Can I use pumpkin pie filling instead of Libby’s Pumpkin Puree in Chewy Pumpkin Snickerdoodle Cookies?

It’s best to use pure pumpkin puree rather than pumpkin pie filling. The filling contains added spices and sugars that may alter the texture and flavor of your cookies.

What makes these Chewy Pumpkin Snickerdoodle Cookies so special?

The combination of brown butter and pumpkin spice creates a rich flavor profile that perfectly captures the essence of fall. Plus, they’re easy to make without any chilling time!

How do I achieve the perfect chewy texture?

Be sure to brown your butter correctly and let it cool before mixing it with other ingredients. Also, don’t overbake; removing the cookies when they are slightly underbaked ensures they remain chewy!

Final Thoughts

I hope you find joy in making these Chewy Pumpkin Snickerdoodle Cookies! They encapsulate all the warm flavors of autumn in each gooey bite. Whether you’re whipping them up for a gathering or simply indulging yourself, these cookies promise comfort and happiness. Enjoy every moment spent baking—and be sure to share them with loved ones!