Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cozy fall treat that wraps you in warmth and sweetness, then these Chewy Pumpkin Snickerdoodle Cookies are just what you need! With their gooey centers and perfectly crisp edges, these cookies are bursting with the flavors of brown butter, pumpkin spice, and cinnamon sugar. They’re my absolute favorite during the autumn months—not only because they taste amazing but also because they create such a lovely aroma in your kitchen. Perfect for busy weeknights or family gatherings, these cookies will make everyone feel right at home!

Whether you’re baking for a special occasion or just treating yourself after a long day, this recipe is sure to become a beloved staple in your household. Plus, there’s no chilling time required, making it super easy to whip up a warm batch whenever the craving strikes!

Why You’ll Love This Recipe

• Easy to Make: No mixer needed! Simply whisk and fold your ingredients for a quick bake.
• Family-Friendly: These cookies are soft and chewy, making them perfect for kids and adults alike.
• No Chill Time Required: Get straight to baking without waiting around—ideal for spontaneous cravings!
• Delicious Fall Flavor: The combination of pumpkin spice and brown butter creates a heavenly flavor that screams autumn.
• Make Ahead Option: You can freeze the cookie dough balls, so they’re ready whenever you need a sweet treat!

Ingredients You’ll Need

You’ll find that the ingredients for these Chewy Pumpkin Snickerdoodle Cookies are simple and wholesome. They come together easily to create deliciously gooey cookies every time.

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

Variations

This recipe is wonderfully flexible! Feel free to play around with different flavors or add-ins to make it your own.

• Add Chocolate Chips: Fold in some dark chocolate chips for an extra touch of sweetness.
• Nutty Crunch: Stir in chopped nuts like walnuts or pecans for added texture and flavor.
• Dairy-Free Option: Substitute the butter with your favorite dairy-free alternative for a vegan-friendly treat.
• Spiced Up: Try adding a pinch of nutmeg or cloves for an even deeper fall flavor.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

Preheat the oven to 350°F (180°C). While it warms up, line two baking trays with parchment paper. This will ensure your cookies bake evenly and don’t stick to the trays!

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, brown the butter. Keep an eye on it as it cooks; it will foam, pop, and crackle—this is all part of the process! When it’s golden brown with nutty bits at the bottom, take it off the heat. This step adds depth of flavor to your cookies.

Step 3: Cool the Butter

Pour your browned butter into a glass measuring cup and let it chill in the fridge. Stir it every 20 minutes until it cools down to about 70-75°F (21-24°C). Getting this temperature right is key; if it’s too warm, your cookies may spread too much while baking.

Step 4: Prepare the Pumpkin Puree

Spread out the pumpkin puree on a plate and press paper towels into it to absorb excess moisture. After soaking it up until it’s dry like soft playdough, measure out about 1/3 cup. This ensures your cookies won’t be too wet!

Step 5: Mix Sugars with Butter

Once your butter is cool, whisk in both sugars until combined; it should resemble wet sand. This step creates that delightful chewy texture we love in snickerdoodles!

Step 6: Add Eggs and Pumpkin

Whisk in egg yolks, vanilla extract, and your dried pumpkin puree until everything is well blended. This mixture will provide moisture and richness to our cookie dough.

Step 7: Combine Dry Ingredients

Gently fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined. Be careful not to overmix! Then let this dough sit in the fridge for about five minutes—it helps firm up those delightful cookie balls.

Step 8: Prepare Cinnamon Sugar Coating

While waiting for the dough to chill slightly, mix together granulated sugar and ground cinnamon in a small bowl. This cinnamon-sugar mixture will give our cookies that signature snickerdoodle crunch on the outside.

Step 9: Shape Your Cookies

Scoop out dough into roughly three-tablespoon-sized balls and roll each one in the cinnamon sugar before placing them on your prepared baking sheets. Leave enough space between them—about two to three inches apart—for spreading during baking.

Step 10: Bake & Enjoy!

Bake one tray at a time for about ten to twelve minutes until edges are golden brown but centers are still puffy. Let cool completely on a wire rack before indulging in these chewy delights! Store leftovers in an airtight container at room temperature or freeze any remaining dough balls for future cravings.

Enjoy every bite of these scrumptious Chewy Pumpkin Snickerdoodle Cookies!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Making the perfect chewy pumpkin snickerdoodle cookies is all about attention to detail and a few helpful tricks! Here are some pro tips to ensure your cookies turn out deliciously gooey every time.

• Use room temperature ingredients: Starting with room temperature egg yolks and pumpkin puree helps create a smoother batter, which leads to evenly baked cookies.

• Watch your butter carefully: When browning the butter, keep an eye on it and stir frequently. This prevents burning and enhances the nutty flavor that makes these cookies so special.

• Don’t skip measuring your flour: Spoon the flour into your measuring cup and level it off instead of scooping directly from the bag. This prevents adding too much flour, which can lead to dry cookies.

• Chill if necessary: If your dough feels too soft after mixing, give it a little extra chill time in the fridge. This will help the cookies maintain their shape while baking.

• Bake one tray at a time: Baking one tray at a time ensures even cooking and prevents overheating your oven, allowing all cookies to bake perfectly without becoming flat.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These delightful chewy pumpkin snickerdoodle cookies aren’t just tasty—they’re also wonderfully versatile when it comes to serving! Here are some fun ideas for how you can present them.

Garnishes

• Sprinkle with sea salt: A light sprinkle of flaky sea salt on top of warm cookies adds a delightful contrast to their sweetness.
• Drizzle with caramel sauce: For an indulgent touch, drizzle some caramel sauce over the cookies right before serving.
• Add whipped coconut cream: A dollop of whipped coconut cream can bring a creamy element that pairs beautifully with the spiced flavors of the cookies.

Side Dishes

• Chai latte: The warm spices in chai tea complement the pumpkin flavor perfectly and make for a cozy pairing.
• Apple cider: Enjoy these cookies with a glass of apple cider—hot or cold—for a refreshing fall treat.
• Vanilla ice cream: A scoop of vanilla ice cream alongside your warm cookie creates an irresistible dessert experience.
• Pumpkin spice latte: For an extra festive vibe, serve these cookies with a classic pumpkin spice latte to enhance those seasonal flavors.

With these serving suggestions, your chewy pumpkin snickerdoodle cookies will not only taste incredible but also look inviting on any dessert table!

Make Ahead and Storage

This Chewy Pumpkin Snickerdoodle Cookies recipe is fantastic for meal prep! You can easily store them or even freeze the dough for future enjoyment.

Storing Leftovers

• Keep the cookies in an airtight container at room temperature for 2-3 days.
• If you want them to last longer, place them in the fridge where they can stay fresh for up to a week.

Freezing

• Roll the cookie dough into balls as directed.
• Freeze the unbaked cookie dough balls on a baking sheet until solid, then transfer them to a freezer-safe bag or container.
• They can be stored in the freezer for up to 3 months.

Reheating

• For best results, let frozen dough balls thaw at room temperature before baking.
• If you have leftover baked cookies, reheat them in a preheated oven at 350 F/180 C for about 5 minutes to restore their chewy texture.

FAQs

Here are some common questions about these delightful cookies.

Can I use something other than brown butter in my Chewy Pumpkin Snickerdoodle Cookies?

While brown butter adds a rich flavor, you can substitute with melted unsalted butter. Just be sure to let it cool before mixing it into your dough!

How do I make my Chewy Pumpkin Snickerdoodle Cookies softer?

To achieve extra softness, avoid overbaking! Keep an eye on the cookies; they should be slightly underbaked in the middle when you take them out of the oven.

What can I use instead of egg yolks for Chewy Pumpkin Snickerdoodle Cookies?

If you need an egg-free option, try using a flaxseed meal or chia seed mixture (1 tablespoon mixed with 2.5 tablespoons water) for each egg yolk required.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are not just a treat; they embody the warmth and coziness of fall! I’m thrilled for you to try this recipe—it’s perfect for sharing with family and friends or simply enjoying yourself. Happy baking, and may your kitchen be filled with delicious aromas and joyful moments!