Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a delightful treat that perfectly captures the essence of fall, you’ve come to the right place! These Chewy Pumpkin Snickerdoodle Cookies are a family favorite in my home. They come out soft, gooey, and bursting with warm spices that wrap you in a cozy embrace with every bite. The blend of brown butter and pumpkin spice creates an irresistible flavor that will make your kitchen smell heavenly.

What I love most about this recipe is how easy it is to whip up—no chilling time or fancy mixers required! Whether you’re baking for a busy weeknight, a family gathering, or just to enjoy with a cup of tea, these cookies will undoubtedly become a beloved staple in your household.

Why You’ll Love This Recipe

• Quick and Easy Preparation: This recipe comes together quickly without any complicated steps.
• Fall Flavors: The combination of pumpkin spice and brown butter delivers a deliciously rich flavor.
• No Chill Time Required: You can bake these cookies right away, making them perfect for spontaneous cravings!
• Family-Friendly: Kids and adults alike will adore these chewy treats; they’re sure to please everyone.
• Perfectly Chewy Texture: Each cookie is designed to be soft and chewy, making them addictively good!

Ingredients You’ll Need

You’ll find that the ingredients for these cookies are simple and wholesome. Most likely, you already have many of them in your pantry! Here’s what you need to create these scrumptious Chewy Pumpkin Snickerdoodle Cookies:

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 things about this recipe is its flexibility! Feel free to play around with different flavors or ingredients based on your preferences. Here are some fun variation ideas:

• Add Chocolate Chips: For an extra treat, mix in some semi-sweet chocolate chips for delightful bursts of chocolate.
• Include Nuts: Chopped pecans or walnuts can add a nice crunch and complement the pumpkin flavors beautifully.
• Try Different Spices: If you’re feeling adventurous, consider adding nutmeg or ginger for additional warmth.
• Make Them Gluten-Free: Substitute all-purpose flour with a gluten-free blend for your gluten-sensitive friends!

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

First things first—preheat your oven to 350°F (180°C). While that’s warming up, line two baking trays with parchment paper. This step is crucial as it helps prevent the cookies from sticking and ensures even baking.

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, melt your unsalted butter. Watch it closely as it foams and crackles; this is part of the browning process! Stir occasionally until you see those lovely brown bits at the bottom. The nutty aroma means it’s ready—remove it from the heat before it burns!

Step 3: Cool the Butter

Pour your browned butter into a glass measuring cup. You want it cool but still liquid—this helps achieve that chewy texture we love in our cookies. Place it in the fridge for about 45-60 minutes, stirring every 20 minutes until it reaches 70-75°F.

Step 4: Prepare the Pumpkin Puree

While waiting on the butter, spread out your pumpkin puree on a plate. Use paper towels to soak up excess moisture—this makes sure your cookies aren’t too wet. Aim for roughly 1/3 cup of drier pumpkin puree when you’re done.

Step 5: Mix Your Sugars

Once the butter has cooled sufficiently, whisk in both sugars until you achieve a wet sand-like consistency. This step helps create that chewy texture we crave.

Step 6: Combine Wet Ingredients

Next, whisk in your egg yolks, vanilla extract, and dried pumpkin puree into the mixture. This adds moisture and enhances those delicious fall flavors!

Step 7: Fold in Dry Ingredients

Gently fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Be careful not to overmix; we want light and fluffy cookies! If your dough feels too soft after chilling for five minutes in the fridge, let it chill longer.

Step 8: Roll Your Dough Balls

Combine sugar and cinnamon in a small bowl for rolling later. Scoop out dough into about three-tablespoon-sized balls and roll each one in that delicious cinnamon sugar mixture before placing them on your prepared baking sheets.

Step 9: Bake to Perfection

Bake one tray at a time for about 10-12 minutes until edges are golden brown but centers remain slightly underbaked. Allow them to cool on a wire rack before diving into this deliciousness!

Step 10: Store or Freeze

If you have any leftovers (which might be hard!), store them in an airtight container at room temperature for up to three days. Alternatively, freeze any unbaked dough balls so you can enjoy fresh cookies later!

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

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Creating the perfect chewy pumpkin snickerdoodle cookies is all about attention to detail and a few handy tricks. With these tips, you’ll ensure every cookie comes out just right!

• Brown the Butter Carefully: Taking the time to brown your butter adds a rich, nutty flavor that elevates these cookies. Just watch closely to prevent burning; it should look golden with little brown bits.

• Measure Flour Accurately: Use the spoon-and-level method for measuring flour to avoid dense cookies. Too much flour results in a dry texture, so fluff up your flour before scooping.

• Chill the Dough if Necessary: If your dough seems too soft after mixing, don’t hesitate to chill it longer. This helps prevent spreading during baking and contributes to that chewy texture.

• Don’t Overbake: Keep an eye on your cookies as they bake! They should be puffy and slightly underbaked in the center when you take them out. They will continue to cook on the baking sheet.

• Use Fresh Spices: For optimal flavor, use fresh pumpkin spice and cinnamon. Old spices can lose potency, making your cookies less aromatic and flavorful.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are not only delicious but also make for a delightful presentation at any gathering or cozy night in. Here are some serving ideas that will impress your family and friends!

Garnishes

• Whipped Coconut Cream: A dollop of whipped coconut cream on top adds a creamy texture that pairs beautifully with the spiced cookies.
• Pumpkin Seeds: Toasted pumpkin seeds sprinkled on top provide a delightful crunch that complements the softness of the cookies.

Side Dishes

• Chai Tea: The warm spices in chai perfectly complement the flavors of the snickerdoodles, creating a cozy pairing that’s perfect for fall.
• Apple Cider: A glass of chilled apple cider brings a refreshing contrast to these sweet cookies while enhancing their autumnal vibes.
• Creamy Vanilla Ice Cream: Serve these cookies alongside a scoop of vanilla ice cream for an indulgent treat that balances sweetness with creaminess.
• Hot Chocolate: Rich and creamy hot chocolate makes for a comforting beverage alongside your chewy cookies, ideal for chilly evenings.

Whether enjoyed alone or shared with loved ones, these chewy pumpkin snickerdoodle cookies are sure to become a seasonal favorite!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep! You can easily make the dough ahead of time or store the baked cookies for later enjoyment.

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature for up to 2-3 days.
• If you live in a humid environment, consider keeping them in the fridge to maintain freshness.

Freezing

• To freeze cookie dough, scoop and roll the dough into balls before placing them on a parchment-lined baking sheet.
• Freeze the dough balls for 1-2 hours until solid, then transfer them to a freezer-safe bag or container.
• When ready to bake, let the dough balls come to room temperature before following the baking instructions.

Reheating

• To reheat cookies, simply place them in a preheated oven at 350°F (180°C) for about 5 minutes until warmed through.
• Enjoy them fresh out of the oven for that delightful chewy texture!

FAQs

Here are some common questions you might have about these delicious cookies:

Can I use different types of pumpkin puree for Chewy Pumpkin Snickerdoodle Cookies?

Yes! While Libby’s Pumpkin Puree works wonderfully, feel free to use any brand of pure pumpkin puree that is unsweetened and without additives. Just ensure it’s not pumpkin pie filling!

How do I achieve chewy texture in my Chewy Pumpkin Snickerdoodle Cookies?

To keep your cookies chewy, avoid overbaking them. They should be slightly underbaked when you take them out of the oven; they will continue to set as they cool.

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

Absolutely! You can substitute unsalted butter with coconut oil or a vegan butter alternative if desired. Additionally, using gluten-free flour can work well if you’re avoiding gluten.

What is the best way to flavor these Chewy Pumpkin Snickerdoodle Cookies?

To enhance their flavor, consider adding chopped nuts or chocolate chips to the dough. You can also increase the pumpkin spice for more warmth and depth!

Final Thoughts

I hope you enjoy making these Chewy Pumpkin Snickerdoodle Cookies as much as I do! They capture all the cozy flavors of fall and make your kitchen smell divine. Whether you’re sharing them with loved ones or keeping them all to yourself (no judgment here!), they’re sure to bring smiles all around. Happy baking!