Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cookie that perfectly captures the essence of fall, you’ve come to the right place! These Chewy Pumpkin Snickerdoodle Cookies are an absolute delight, combining the warm flavors of pumpkin spice with a chewy texture that’s simply irresistible. They’re wonderfully gooey, making them perfect for cozy evenings at home or festive gatherings with family and friends. Trust me, once you try these cookies, they’ll become a beloved staple in your baking repertoire!

The best part? This recipe is incredibly easy to follow and requires no chill time or fancy mixers. You can whip up a batch in no time, making them ideal for those busy weeknights when you need a little sweet treat to brighten your day.

Why You’ll Love This Recipe

• Quick and Easy: No mixer required and no chilling time means you can enjoy fresh cookies in under two hours!
• Perfectly Chewy: The combination of brown butter and pumpkin puree creates a soft, chewy texture that’s hard to resist.
• Fall Flavors: Infused with pumpkin spice and cinnamon sugar, these cookies scream autumn in every bite.
• Family-Friendly: Kids and adults alike will adore these delicious cookies. They’re sure to be a hit at any gathering!
• Make-Ahead Friendly: Bake them ahead of time for parties or freeze the dough for fresh cookies whenever the craving strikes.

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients to bring these Chewy Pumpkin Snickerdoodle Cookies to life. You might already have many of these on hand!

• 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

One of the things I love about this recipe is its flexibility! Here are some fun variations to consider:

• Add Nuts: Toss in some chopped pecans or walnuts for an extra crunch.
• Chocolate Twist: Mix in chocolate chips or chunks for a delightful sweet surprise.
• Swap Spices: Experiment with different spices like nutmeg or ginger to change up the flavor profile.
• Dried Fruits: Add dried cranberries or raisins for a fruity twist that pairs well with pumpkin.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (180°C). Prepare two baking trays lined with parchment paper. This step is key as it ensures your cookies bake evenly without sticking!

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, melt your butter until it becomes golden brown. It will foam, pop, and crackle—this is completely normal! Keep stirring gently until you see brown bits at the bottom and smell that nutty aroma. This step adds a rich flavor that makes your cookies unforgettable.

Step 3: Cool the Butter

Once browned, pour your 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 crucial; otherwise, your cookies may spread too much during baking.

Step 4: Prepare the Pumpkin Puree

Spread the pumpkin puree on a plate and press it with paper towels to absorb excess moisture. This will help give your cookies that perfect chewy texture. Aim for about 1/3 cup when you’re done!

Step 5: Mix Your Sugars

When your butter has cooled, whisk together the brown sugar and granulated sugar until it resembles wet sand. This quick mix helps create that delightful chewiness in each cookie.

Step 6: Add Egg Yolks and Vanilla

Next, whisk in the egg yolks, vanilla extract, and dried pumpkin puree until everything is well combined. This mixture brings richness and flavor that’s essential for tasty cookies.

Step 7: Fold in Dry Ingredients

Gently fold in your flour, pumpkin spice, baking soda, cream of tartar, and kosher salt until just combined. Don’t overmix! A light hand here keeps those cookies soft and tender.

Step 8: Chill Cookie Dough

Pop your bowl of dough into the fridge for about five minutes while you prepare your cinnamon-sugar mixture. If it’s still sticky after five minutes, feel free to chill longer!

Step 9: Roll into Balls

In a small bowl, mix together granulated sugar and ground cinnamon. Scoop out dough balls about three tablespoons each and roll them in this sweet mixture before placing them on prepared baking sheets spaced apart.

Step 10: Bake!

Bake one tray at a time for about 10–12 minutes or until the edges are golden brown but the middle remains puffy. Let them cool completely on a wire rack before diving into these chewy delights!

Now you’re ready to enjoy some delicious Chewy Pumpkin Snickerdoodle Cookies!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

These cookies are sure to impress, and with a few helpful tips, you can make them even better!

• Use room temperature ingredients: Ingredients like butter, egg yolks, and pumpkin puree blend more smoothly when they are at room temperature, ensuring your cookies have a perfect texture.

• Don’t skip the browning step: Browning the butter adds a depth of flavor that takes your cookies to the next level. The nutty aroma and taste enhance the overall experience of enjoying these delicious treats.

• Measure flour correctly: Properly measuring your flour is crucial for the right cookie consistency. Use the spoon-and-level method—scoop the flour into your measuring cup and then level it off with a knife for accuracy.

• Chill the dough if needed: If your dough feels too soft to handle after mixing, don’t hesitate to chill it longer. A firmer dough will help maintain the cookie’s shape while baking.

• Watch the baking time closely: Ovens can vary, so keep an eye on your cookies during baking. You’re looking for golden edges and a slightly puffy center. This helps achieve that chewy texture we all love!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Serving these chewy pumpkin snickerdoodle cookies can be as delightful as making them! With a little creativity, you can elevate their presentation for any occasion.

Garnishes

• Whipped cream: A dollop of whipped cream on top adds a creamy texture that complements the spices in the cookies beautifully.
• Caramel drizzle: Drizzling warm caramel sauce over your cookies not only looks gorgeous but also adds an extra layer of sweetness that pairs wonderfully with pumpkin flavors.

Side Dishes

• Hot apple cider: The warmth and spices in hot apple cider pair seamlessly with pumpkin flavors, making it a comforting drink to enjoy alongside your cookies.
• Vanilla ice cream: A scoop of vanilla ice cream provides a cool contrast to the warm cookies, creating a delightful combination of textures and flavors.
• Pumpkin soup: For a cozy fall meal, serve these cookies as dessert after a bowl of creamy pumpkin soup. The flavors will harmonize perfectly!
• Cheese platter: A selection of mild cheeses can balance out the sweetness of the cookies, making for an interesting appetizer or snack pairing at gatherings.

With these tips and serving suggestions, you’re all set to share your chewy pumpkin snickerdoodle cookies with friends and family—or simply enjoy them yourself! Happy baking!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep, allowing you to enjoy the flavors of fall whenever the craving strikes!

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature for up to 2-3 days.
• If you want them to stay fresh longer, consider placing a slice of bread in the container; this will help keep them soft.

Freezing

• To freeze cookie dough balls, scoop and roll them as directed, then place them in a single layer on a baking sheet until solid.
• Once frozen, transfer the dough balls to a freezer-safe bag or container and label with the date. They can be frozen for up to 3 months.

Reheating

• To reheat frozen cookie dough, let it come to room temperature before baking.
• For baked cookies, pop them in the microwave for about 10-15 seconds or warm them in a preheated oven at 350°F (180°C) for 5 minutes to regain that chewy texture.

FAQs

Here are some common questions about making Chewy Pumpkin Snickerdoodle Cookies.

How do I make Chewy Pumpkin Snickerdoodle Cookies without using a mixer?

You can easily make these cookies by mixing all the ingredients by hand! Just whisk together the wet and dry ingredients as instructed in the recipe.

Can I substitute pumpkin puree in Chewy Pumpkin Snickerdoodle Cookies?

Yes! If you don’t have pumpkin puree on hand, you can use sweet potato puree or any other smooth pureed squash as a great alternative.

What makes these Chewy Pumpkin Snickerdoodle Cookies so special?

The combination of brown butter, pumpkin spice, and cinnamon sugar creates an irresistible flavor profile that captures the essence of fall in each chewy bite!

How long do Chewy Pumpkin Snickerdoodle Cookies last?

These cookies can be stored at room temperature for about 2-3 days. For longer freshness, store them properly in the freezer.

Final Thoughts

I hope you find joy in baking these delightful Chewy Pumpkin Snickerdoodle Cookies! The cozy flavors will fill your kitchen with warmth and happiness. Enjoy sharing them with friends and family—or just savor them all for yourself! Happy baking!