As the leaves begin their vibrant transformation, there’s nothing quite like the warm, inviting aroma of baking cookies to usher in the fall season. Enter my Chewy Pumpkin Snickerdoodle Cookies, where the beloved classic meets the comforting essence of pumpkin spice. These delightful treats require no chill time or mixer, making them the perfect quick fix for any baking enthusiast, whether you’re catching up with friends or simply indulging in a cozy night at home. The combination of rich brown butter and fragrant cinnamon creates an irresistible contrast, presenting a chewy center and a crispy edge that will leave you reaching for just one more. Curious about how to make these autumnal delights and elevate your fall baking game? Let’s dive in!
Why are these cookies a fall favorite?
No Chill Required: These Chewy Pumpkin Snickerdoodle Cookies come together in a flash, making them perfect for spontaneous fall gatherings!
Sweet and Spicy: The warm flavors of pumpkin spice and cinnamon create a delectable aroma that fills your kitchen, and your heart, with cozy vibes.
Rich Texture: With a combination of chewy centers and crispy edges, these cookies redefine snickerdoodles, offering a delightful twist on a classic treat.
Versatile Treat: Pair these cookies with your favorite hot beverage, or store them for later—either way, they’ll make every moment a special occasion.
Perfect for Sharing: Impress friends and family at gatherings, or simply enjoy them yourself as a little indulgence after a long day. If you’re itching for more delicious recipes, check out my Pumpkin Baked Oatmeal for a wholesome start to your day!
Chewy Pumpkin Snickerdoodle Cookies Ingredients
For the Cookies
- Unsalted Butter – Use browned butter for a rich, nutty flavor that enhances the overall taste.
- Libby’s Pumpkin Puree – Key for delivering that beloved pumpkin flavor; always go for Libby’s for best results.
- Granulated Sugar – Provides sweetness and aids in creating those nice, crispy edges.
- Dark Brown Sugar – Ensures moisture and a deeper taste; if unavailable, light brown sugar works as a substitute.
- Large Egg Yolks – Adds richness to keep your cookies chewy; avoid using whole eggs to prevent a cakey texture.
- Vanilla Extract – Elevates the flavor profile with a hint of warmth.
- All-Purpose Flour – The foundation for structure; ensure you measure it correctly to keep cookies from being dry.
- Pumpkin Spice – Infuses all the fall flavors you love; homemade mixes can be as delightful as store-bought.
- Baking Soda – Helps create that light, fluffy texture we adore in cookies.
- Cream of Tartar – Essential for stabilizing the cookies and enhancing the chewiness.
- Kosher Salt – Balances sweetness and pulls all the flavors together.
- Cinnamon Sugar (for rolling) – This delightful coating adds a sweet-spiced crust that no one can resist!
Feel free to gather these ingredients and get ready to whip up a batch of Chewy Pumpkin Snickerdoodle Cookies that will warm your heart and fill your home with the essence of fall!
Step‑by‑Step Instructions for Chewy Pumpkin Snickerdoodle Cookies
Step 1: Brown the Butter
Start by placing ½ cup of unsalted butter in a saucepan over medium heat. Cook it for about 5-7 minutes, stirring constantly, until it becomes golden brown and you see nutty bits forming at the bottom. Once it’s browned, remove it from heat and let it cool down to about 70-75°F.
Step 2: Prepare the Pumpkin
While your butter cools, take 1 cup of Libby’s pumpkin puree and place it in a clean paper towel. Gently squeeze to absorb any excess moisture, ensuring it’s drier. This step is crucial to maintain the perfect texture in your Chewy Pumpkin Snickerdoodle Cookies, avoiding them becoming puffy.
Step 3: Mix Sugars and Butter
In a mixing bowl, whisk together the cooled brown butter with ½ cup of granulated sugar and ¾ cup of dark brown sugar. Blend until the sugars are fully combined and the mixture is smooth and glossy. This will create a rich base for your cookies, enhancing their flavor as they bake.
Step 4: Add Wet Ingredients
Next, add 2 large egg yolks, 1 teaspoon of vanilla extract, and the prepared pumpkin puree to the sugar mixture. Stir until completely blended, ensuring all the ingredients are integrated and the dough looks silky smooth. This blend gives the cookies that uniquely chewy texture you adore.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of pumpkin spice, ½ teaspoon of cream of tartar, ½ teaspoon of baking soda, and a pinch of kosher salt. Gradually fold this dry mix into the wet mixture, gently combining until just mixed. Over-mixing can lead to dense cookies, so stop as soon as you see no dry flour.
Step 6: Chill Dough (Optional)
For easier handling, you may refrigerate the dough for about 5-10 minutes. This optional step can help firm up the dough slightly, making it easier to scoop and roll into balls for your Chewy Pumpkin Snickerdoodle Cookies, though it’s not strictly necessary.
Step 7: Scoop and Roll
Preheat your oven to 350°F and line two baking trays with parchment paper. Using a large cookie scoop, portion the dough into balls and then roll each ball in a mixture of ¼ cup granulated sugar and 2 teaspoons of cinnamon. Place the coated dough balls on the prepared trays, leaving space between them to allow for spreading.
Step 8: Bake
Bake your cookies in the preheated oven for 10-12 minutes. Watch closely, and remove them once the edges turn golden brown while the centers still appear slightly underbaked. This gives that delightful chewy texture you’ll love in your Chewy Pumpkin Snickerdoodle Cookies.
Step 9: Cool
Once baked, allow the cookies to rest on the baking trays for about 5 minutes before transferring them to wire racks to cool completely. This cooling time allows them to set perfectly, ready to tantalize your taste buds as you enjoy them warm or at room temperature!
Make Ahead Options
These Chewy Pumpkin Snickerdoodle Cookies are fantastic for busy home cooks looking to save time! You can prepare the cookie dough up to 24 hours in advance by mixing all the ingredients and storing it in an airtight container in the refrigerator. To maintain the cookies’ delightful texture, it’s essential to ensure the pumpkin puree is adequately dried as stated in the recipe. When you’re ready to bake, simply scoop and roll the dough in the cinnamon sugar before placing it on the baking tray. This way, you’ll indulge in fresh, warm cookies in mere minutes, making your fall gatherings even more special!
How to Store and Freeze Chewy Pumpkin Snickerdoodle Cookies
Room Temperature: Store your cookies in an airtight container at room temperature for up to 2-3 days. This keeps them fresh and chewy for your enjoyment.
Freezer: For longer storage, place the cookies in a single layer on a baking tray to freeze for 1-2 hours. Once solid, transfer them to a freezer-safe bag or container for up to 3 months.
Dough Storage: If you’d like to prepare ahead, you can freeze the cookie dough. Scoop and roll it into balls, freeze individually, and then store in a container for up to 3 months. Thaw before rolling in cinnamon sugar and baking.
Reheating: To bring back the chewyness, reheat cookies in the microwave for 10-15 seconds or in the oven at 350°F for 5 minutes. Enjoy your freshly warmed Chewy Pumpkin Snickerdoodle Cookies with ease!
Expert Tips for Chewy Pumpkin Snickerdoodle Cookies
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Measure Accurately: Ensure your flour and sugars are measured correctly. Too much flour can lead to dry cookies, while too little can affect the chewy texture.
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Brown Butter vs. Regular Butter: Don’t skip browning the butter; it adds a rich, nutty flavor that elevates your Chewy Pumpkin Snickerdoodle Cookies and differentiates them from standard recipes.
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Pumpkin Preparation: Always absorb excess moisture from your pumpkin puree. This prevents your cookies from becoming puffy instead of wonderfully chewy.
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Chilling the Dough: While chilling the dough is optional, it can help if your kitchen is warm. A slight chill makes scooping and rolling easier without compromising texture.
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Baking Time Precision: Bake just until the edges are golden and centers are slightly underbaked. They will continue firming up as they cool, ensuring that perfect chewy bite.
What to Serve with Chewy Pumpkin Snickerdoodle Cookies
As you savor the soft, cinnamon-spiced goodness of these cookies, consider pairing them with delightful accompaniments to enhance your cozy fall experience.
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Creamy Hot Chocolate:
Rich and velvety, hot chocolate is the perfect complement to chewy cookies, making each bite even more indulgent. -
Spiced Apple Cider:
Warm spiced apple cider offers a hint of tart sweetness that beautifully balances the pumpkin flavors, evoking autumn vibes. -
Vanilla Ice Cream:
A scoop of vanilla ice cream creates a delightful contrast with the warm cookies, transforming it into a dreamy dessert experience. -
Chai Latte:
The aromatic spices of chai resonate well with the cozy flavors of pumpkin, creating a heartwarming pairing for chilly evenings. -
Pecans or Walnuts:
Serve a small dish of toasted nuts for a crunchy element that pairs wonderfully with the chewy cookies, enhancing texture and flavor. -
Caramel Sauce:
Drizzle warm caramel sauce over cookies for an added layer of sweetness and decadence that makes for an unmistakable treat. -
Cranberry Orange Muffins:
For a delightful brunch option, pair these cookies with cranberry orange muffins to create a beautiful fall-inspired spread. -
Honey-Glazed Tea:
A soothing cup of honey-glazed herbal tea complements the spices while adding a touch of sweetness, ideal for quiet mornings or relaxing afternoons.
Chewy Pumpkin Snickerdoodle Cookies Variations
Feel free to play around with these delightful cookie ideas and bring your own twist to each batch!
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Whole Wheat: Swap half of the all-purpose flour with whole wheat flour for a nuttier flavor. This adds a wholesome touch while keeping the cookies delightfully chewy.
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Nutty Goodness: Add ½ cup of chopped walnuts or pecans into the mix for a crunchy surprise. The contrasting textures create a delightful experience on each bite, making them even more irresistible!
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Chocolatey Treat: Toss in ½ cup of semi-sweet chocolate chips for a hint of decadence. The sweet chocolate combined with pumpkin will satisfy chocolate lovers and pumpkin spice fans alike!
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Maple Infusion: Replace the granulated sugar with an equal amount of maple syrup. This will add a warm, additional flavor—perfect for fall! Just reduce the egg yolk by one to balance the wet ingredients.
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Pumpkin Spice Twist: For an extra kick, increase the pumpkin spice to 2 teaspoons or add 1 teaspoon of ginger. This spicier version enhances that cozy fall vibe in each bite.
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Coconut Delight: Fold in ½ cup of sweetened shredded coconut for a tropical twist. It brings a delightful chew and adds a lovely flavor profile that pairs beautifully with pumpkin.
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Spicy Kick: Want it fiery? Add a pinch of cayenne pepper to the batter for an unexpected heat that complements the sweetness of the cookies wonderfully.
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Cream Cheese Center: Create a surprise cream cheese filling by stuffing each dough ball with a teaspoon of softened cream cheese before baking. This twist makes them extra creamy with every bite!
Don’t forget, if you’re looking for more scrumptious cookie recipes, check out my Chocolate Brownie Cookies or indulge in the sweet flavors of Pumpkin Sugar Cookies to keep your baking adventure alive!
Chewy Pumpkin Snickerdoodle Cookies Recipe FAQs
How do I choose the right pumpkin puree?
Absolutely! For the best flavor and texture, I recommend using Libby’s Pumpkin Puree. It has a rich, consistent texture and flavor that works wonders in these cookies. Other brands may differ in moisture content, which can affect the final result, so stick to Libby’s for the most reliable outcome.
How should I store my Chewy Pumpkin Snickerdoodle Cookies?
Store your cookies in an airtight container at room temperature for up to 2-3 days. To keep them fresh and chewy, make sure they are completely cool before sealing them up. If you’d like to preserve their deliciousness for longer, consider freezing them!
Can I freeze the cookie dough for later use?
Yes, absolutely! To freeze your cookie dough, scoop and roll it into balls. Place the balls on a baking tray in a single layer and freeze for about 1-2 hours. Once hardened, transfer the dough balls to a freezer-safe bag or container for up to 3 months. When you’re ready to bake, just thaw them and roll in cinnamon sugar before baking!
What if my cookies come out too puffy instead of chewy?
To ensure your Chewy Pumpkin Snickerdoodle Cookies come out just right, be sure to absorb any excess moisture from the pumpkin puree before mixing. If your cookies are still too puffy, it could be due to overmixing the dough. Gently fold in the dry ingredients until just combined, and avoid using whole eggs—stick to egg yolks for that chewy texture!
Are these cookies safe for pets, or do they contain any common allergens?
While the Chewy Pumpkin Snickerdoodle Cookies contain common allergens like eggs and wheat, they are safe for most people. However, remember to keep them away from pets, especially chocolate, which can be toxic to dogs. If you’re baking for someone with allergies, always double-check your ingredients and consult with them regarding their specific dietary needs.
Chewy Pumpkin Snickerdoodle Cookies for Cozy Fall Moments
Ingredients
Equipment
Method
- Brown the Butter: Place ½ cup of unsalted butter in a saucepan over medium heat. Cook for about 5-7 minutes until golden brown and nutty bits form. Cool to 70-75°F.
- Prepare the Pumpkin: Place 1 cup of Libby's pumpkin puree in a paper towel and gently squeeze to remove excess moisture.
- Mix Sugars and Butter: In a bowl, whisk the brown butter with ½ cup granulated sugar and ¾ cup dark brown sugar until smooth and glossy.
- Add Wet Ingredients: Stir in 2 egg yolks, 1 teaspoon vanilla extract, and pumpkin puree until blended and silky smooth.
- Combine Dry Ingredients: Whisk together 2 cups flour, 1 teaspoon pumpkin spice, ½ teaspoon cream of tartar, ½ teaspoon baking soda, and a pinch of kosher salt. Fold into the wet mixture until just mixed.
- Chill Dough (Optional): Refrigerate the dough for 5-10 minutes for easier handling.
- Scoop and Roll: Preheat oven to 350°F. Use a cookie scoop to form balls and roll in a mixture of ¼ cup granulated sugar and 2 teaspoons cinnamon.
- Bake: Bake for 10-12 minutes until edges are golden and centers are slightly underbaked.
- Cool: Allow cookies to rest for 5 minutes before transferring to wire racks to cool completely.
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