Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a delightful treat that captures the essence of fall, these Chewy Pumpkin Snickerdoodle Cookies are just the answer! They’re wonderfully chewy and packed with cozy flavors like brown butter, pumpkin spice, and cinnamon sugar. This recipe has become a favorite in my kitchen because it requires no chill time and no mixer—perfect for busy weeknights or family gatherings when you need a sweet treat without the fuss.

What I love most about these cookies is how they bring everyone together. Whether you’re enjoying them with a warm cup of tea on a quiet afternoon or serving them at a holiday get-together, they always elicit smiles. So grab your apron, and let’s bake something special!

Why You’ll Love This Recipe

• No Chill Time: These cookies are ready in no time, making them perfect for last-minute cravings.
• Simple Ingredients: You’ll find everything you need in your pantry—no complicated shopping required!
• Family-Friendly: Kids love rolling the dough in cinnamon sugar—it’s a fun activity for everyone!
• Gooey Goodness: Each bite is soft and chewy, with flavors that scream fall.
• Make Ahead: You can freeze the dough for later baking, so you always have fresh cookies on hand.

Ingredients You’ll Need

These Chewy Pumpkin Snickerdoodle Cookies use simple and wholesome ingredients that combine to create something truly magical. Here’s what you’ll need:

For the Cookies

• 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

For Rolling

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

Variations

One of the best parts about this recipe is its flexibility! Feel free to get creative with your cookies. Here are some fun ideas to try:

• Add Some Nuts: Toss in some chopped pecans or walnuts for added crunch.
• Swap the Spice: If you’re feeling adventurous, substitute pumpkin spice with apple pie spice for a different flavor profile.
• Mix in Chocolate Chips: Add semi-sweet or dark chocolate chips to make these cookies even more indulgent.
• Try Different Sweeteners: Use coconut sugar instead of brown sugar for a unique taste.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

First things first, preheat your oven to 350 F (180 C). Line two baking trays with parchment paper. This step ensures that your cookies bake evenly and don’t stick to the pan.

Step 2: Brown the Butter

In a large stainless steel pan, brown the butter over medium heat. Watch as it foams and crackles; this is perfectly normal! Stir occasionally until it turns golden brown and smells nutty. Browning the butter adds depth of flavor that makes these cookies irresistible.

Step 3: Cool the Butter

Once browned, pour your butter into a glass measuring cup. Let it chill in the fridge until it reaches about 70-75 F. Cooling it is essential; if it’s too warm, your cookies may spread too flat while baking.

Step 4: Prepare the Pumpkin Puree

Spread your pumpkin puree on a plate and soak up excess liquid with paper towels. The goal is to achieve a drier texture that blends well into the cookie dough—this helps prevent sogginess.

Step 5: Combine Sugars

When your butter has cooled down, whisk in both sugars until they look like wet sand—this means they are well combined!

Step 6: Add Egg Yolks and Flavorings

Whisk in room temperature egg yolks, vanilla extract, and your prepared pumpkin puree. This mix will give your cookies their rich flavor and lovely color.

Step 7: Mix Dry Ingredients

Gently fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined. Be careful not to overmix; we want our cookies tender!

Step 8: Roll in Cinnamon Sugar

Combine sugar and cinnamon in a small bowl. Scoop out tablespoon-sized balls of dough and roll them into the cinnamon-sugar mixture before placing them on your baking sheet.

Step 9: Bake

Bake each tray for about 10-12 minutes or until edges are golden brown but centers remain puffy. The underbaking will keep them soft and gooey inside!

Step 10: Cool & Enjoy!

Let your cookies cool completely on a wire rack before indulging. Store any leftovers in an airtight container at room temperature for up to three days—or freeze cookie dough balls for future baking!

Now go ahead—enjoy every delicious bite of these Chewy Pumpkin Snickerdoodle Cookies!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking can be a delightful adventure, and these tips will ensure your pumpkin snickerdoodle cookies turn out perfectly chewy and delicious every time!

• Use room temperature ingredients: Starting with room temperature butter, eggs, and pumpkin puree helps them combine more easily and creates a smoother dough, which contributes to the perfect chewy texture.

• Don’t skip browning the butter: This step adds a rich, nutty flavor that elevates your cookies. The brown bits are where the magic happens, giving your cookies a depth of flavor that can’t be replicated.

• Measure flour correctly: Spoon your flour into the measuring cup and level it off with a knife instead of scooping directly from the bag. This prevents adding too much flour to the dough, ensuring they stay chewy instead of cakey.

• Chill the dough if needed: If you find that your dough is too soft after mixing, chilling it briefly in the fridge will help firm it up for easier handling. This is particularly helpful if you’re baking in a warm kitchen!

• Watch the baking time closely: Every oven is different! Check your cookies around the 10-minute mark and take them out when they’re puffy and just slightly underbaked in the center. They’ll continue to set as they cool on the baking sheet.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are not only delicious on their own but can also be enhanced with some creative serving ideas that’ll impress your friends and family!

Garnishes

• Caramel drizzle: A light drizzle of caramel sauce adds a sweet touch that pairs beautifully with pumpkin flavors.
• Chopped nuts: Sprinkle some toasted pecans or walnuts on top for added crunch and richness.
• Whipped coconut cream: A dollop of whipped coconut cream offers a creamy contrast to the chewy texture of the cookies and enhances their fall vibe.

Side Dishes

• Pumpkin Spice Latte: This warm beverage complements the flavors of your cookies perfectly, making it an ideal pairing for an autumn treat.
• Chai Tea: The spiced notes of chai tea harmonize beautifully with pumpkin spice, creating a cozy atmosphere for enjoying these cookies.
• Apple slices with almond butter: Fresh apple slices add a crisp texture that contrasts well with the softness of the cookies, while almond butter offers protein and healthy fat for a balanced snack.
• Vanilla ice cream: For an indulgent treat, serve these cookies alongside a scoop of vanilla ice cream. The warm cookie combined with cold ice cream is simply irresistible!

Now you’re all set to whip up these delightful Chewy Pumpkin Snickerdoodle Cookies! Enjoy sharing them with loved ones or savoring them yourself—either way, you can’t go wrong!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep! You can easily whip up a batch ahead of time, whether for an event or to satisfy your sweet cravings throughout the week.

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature for up to 2-3 days.
• Ensure the container is sealed tightly to maintain freshness and prevent them from going stale.

Freezing

• Freeze cookie dough balls before baking by placing them on a baking sheet until solid, then transfer to a freezer-safe bag.
• They can be stored in the freezer for up to 3 months. When ready to bake, allow them to come to room temperature before baking.

Reheating

• To reheat cookies, place them in a microwave-safe dish and microwave for about 10-15 seconds.
• For a crispier texture, you can also pop them into a preheated oven at 350°F (180°C) for about 5 minutes.

FAQs

Here are some common questions about these delightful cookies!

What makes these Chewy Pumpkin Snickerdoodle Cookies so special?

These cookies combine the rich flavors of brown butter, pumpkin spice, and cinnamon sugar, creating a warm and cozy treat perfect for fall gatherings or anytime you crave something sweet!

Can I use fresh pumpkin instead of canned puree in my Chewy Pumpkin Snickerdoodle Cookies?

Yes! If you prefer using fresh pumpkin, just ensure it is cooked and pureed smoothly. Be sure to remove excess moisture for the best texture.

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

To ensure your cookies come out chewy, avoid overbaking them. Remove them from the oven when they are puffy and slightly underbaked in the center; they will continue to cook as they cool.

Can I substitute any ingredients in this Chewy Pumpkin Snickerdoodle Cookies recipe?

You can try substituting coconut oil or vegan butter in place of unsalted butter if you’re looking for a dairy-free option. Just keep in mind that it may slightly alter the flavor.

Final Thoughts

I hope you find joy in making these Chewy Pumpkin Snickerdoodle Cookies! They’re not only a delicious treat but also capture the essence of fall with every bite. Enjoy baking them for yourself or sharing with friends and family—there’s nothing quite like spreading happiness through homemade goodies. Happy baking!