The moment the leaves begin to turn and the air turns crisp, my kitchen transforms into a cozy haven of warmth and spice. One bite of these Chewy Pumpkin Snickerdoodle Cookies, and you’ll understand why they are the ultimate fall treat. With the irresistible blend of nutty browned butter and the cozy embrace of pumpkin spice, these cookies capture everything we love about autumn. As the sweet aroma wafts through the house, you may find it hard to resist sneaking a warm cookie straight off the baking tray.
Perfect for sharing at gatherings or simply savoring on a quiet afternoon, these cookies offer a delightful spin on the classic snickerdoodle, blending nostalgia and seasonal flavors in each bite. Plus, their soft, chewy texture makes them a guaranteed crowd-pleaser, whether you’re indulging yourself or impressing your guests. So grab your apron, and let’s bake a batch that will make your fall feel truly special!
Why are Chewy Pumpkin Snickerdoodle Cookies a must-try?
Irresistible Flavor: The blend of pumpkin spice and buttery richness creates a comforting taste that’s just perfect for fall.
Chewy Texture: These cookies boast the ideal chewy consistency paired with a slightly crisp cinnamon-sugar crust that will have you returning for more.
Crowd-Pleasing Treat: Perfectly suited for gatherings, they are sure to impress both family and friends with their unique twist on a classic cookie.
Versatile Ingredients: Feel free to customize them with chocolate chips or nuts, making each batch uniquely yours!
Time-Saving Recipe: With straightforward steps, you can whip up these cookies in no time, giving you more moments to enjoy the season.
Chewy Pumpkin Snickerdoodle Cookies Ingredients
For the Batter
• Unsalted Butter – Provides richness and flavor; use browned butter for a nutty depth.
• Libby’s Pumpkin Puree – Adds moisture and flavor without making cookies cakey; ensure to dry it out to avoid excess moisture.
• All-Purpose Flour – The main structural component; standard flour is recommended for the best results.
• Granulated Sugar – Adds sweetness and helps with browning the cookies.
• Dark Brown Sugar – Enhances moisture and contributes to chewiness with a hint of molasses flavor.
• Baking Soda – Acts as a leavening agent needed for lift in your chewy pumpkin snickerdoodle cookies.
• Cream of Tartar – Works alongside baking soda for that classic snickerdoodle texture.
For Coating
• Cinnamon and Sugar – Provides the signature sweet, crackled crust that makes snickerdoodles so delightful.
How to Make Chewy Pumpkin Snickerdoodle Cookies
- Prepare Browned Butter: Melt the unsalted butter over medium heat, stirring continuously until it turns golden brown. Let it cool to around 70-75°F to enhance its nutty flavor.
- Dry Pumpkin Puree: Spread the Libby’s pumpkin puree on a plate and gently press it with paper towels to remove excess moisture. This step is key to achieving the perfect cookie texture.
- Mix Wet Ingredients: In a mixing bowl, whisk the cooled browned butter with granulated and dark brown sugar until it resembles wet sand. Add egg yolks, vanilla extract, and the dried pumpkin puree, mixing until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, cream of tartar, pumpkin spice, and a pinch of salt. Gently fold this dry mixture into the wet ingredients until just combined, being careful not to over-mix.
- Chill Dough: Cover the cookie dough and refrigerate for at least 5 minutes. This step helps the flavors meld and prevents the cookies from spreading too much while baking.
- Coat and Shape: In a small bowl, mix together the sugar and cinnamon for coating. Using an ice cream scoop, shape the dough into 3-tablespoon-sized balls, then roll each ball in the cinnamon-sugar mixture until well coated.
- Bake: Arrange the cookie dough balls on parchment-lined baking trays, spaced 2-3 inches apart. Bake in a preheated oven at 350°F for 10-12 minutes, until the edges are golden and the centers are just puffed.
- Cool: Once baked, transfer the cookies to a wire rack to cool completely. For an extra touch, sprinkle with more cinnamon sugar while they’re still warm.
Optional: Drizzle melted white chocolate on top for added richness and sweetness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chewy Pumpkin Snickerdoodle Cookies are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the dough up to 24 hours in advance by following these steps: after mixing all the ingredients, cover the bowl tightly and refrigerate. This not only enhances the flavors as they meld but also prevents excessive spreading during baking. If you want to roll the cookie balls ahead, you can shape and coat them in cinnamon-sugar, then place them on a parchment-lined tray, cover with plastic wrap, and refrigerate for up to 3 days. When ready to bake, just pop them straight from the fridge into the oven for freshly baked goodness—they’ll taste just as delicious!
How to Store and Freeze Chewy Pumpkin Snickerdoodle Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days. To keep them fresh and moist, add a slice of apple to the container.
Fridge: You can also keep cookies in the fridge for up to 5 days in an airtight container, but allow them to come to room temperature before enjoying for the best texture.
Freezer: For longer storage, freeze the cooled cookies in an airtight container for up to 3 months. Thaw at room temperature before serving or warm them in the oven for a fresh-baked taste.
Raw Dough: If you want to save time later, freeze the unused cookie dough. Shape it into balls, place them on a baking sheet to freeze, then store in a freezer bag for up to 2 months.
Expert Tips for Chewy Pumpkin Snickerdoodle Cookies
• Browned Butter Watch: Keep a close eye on the butter as it browns; it can go from perfect to burnt quickly. The nutty aroma is your cue to stop!
• Drying Pumpkin Puree: Pressing the pumpkin puree between paper towels is essential to prevent overly moist dough and ensure the right chewy texture in your cookies.
• Chill Time Matters: Don’t skip chilling the dough! This crucial step not only helps enhance flavor but also prevents excessive spreading, keeping your cookies perfectly chewy.
• Rolling Technique: Ensure each cookie ball is evenly coated in the cinnamon-sugar mixture for a beautiful cracked surface and enhanced sweetness in every bite.
• Baking Perfection: Keep an eye on your cookies towards the end of baking; they should be golden around the edges but still soft in the center for those delightful chewy pumpkin snickerdoodle cookies.
What to Serve with Chewy Pumpkin Snickerdoodle Cookies?
Picture enjoying the sweet and spiced aroma of these delightful cookies alongside warm, comforting beverages or scrumptious accompaniments.
- Chai Latte: The fragrant spices in chai beautifully complement the cinnamon-sugar coating of the cookies, creating a cozy pairing that warms the soul.
- Spiced Coffee: A cup of spiced coffee enhances the pumpkin flavors, balancing sweetness with a rich, invigorating kick, making every bite even more delightful.
- Vanilla Ice Cream: The creamy, cold vanilla ice cream contrasts the soft, chewy cookies, offering a refreshing and indulgent touch to your dessert experience.
- Pumpkin Spice Hot Chocolate: A rich and velvety hot chocolate infused with pumpkin spice offers an additional layer of warmth, perfect for a chilly autumn day.
- Candied Pecans: The crunchy sweetness of candied pecans enriches the cookie’s flavor profile while adding a satisfying texture for a delicious contrast.
- Apple Cider: Enjoying these cookies with warm apple cider brings forth the quintessential fall experience, uniting the flavors of autumn beautifully.
- Nutty Granola: Serve with a side of nutty granola for a contrasting crunch, introducing delightful textures that elevate your cookie experience.
- Cream Cheese Frosting Drizzle: A light drizzle of cream cheese frosting adds a tangy sweetness that enhances every bite of the chewy cookies.
- Caramel Sauce: Dip your cookies into warm caramel sauce for an extra indulgent treat that complements the spices wonderfully.
- Pumpkin Flavored Tea: A cup of pumpkin-flavored tea carries the warm spices found in the cookies, creating a seamless blend of flavors for a comforting dessert experience.
Chewy Pumpkin Snickerdoodle Cookies Variations
Customize these cookies with delightful twists that will elevate your fall baking game.
- Coconut Sugar: Swap granulated sugar with coconut sugar for a deeper, caramel-like flavor that’s just as sweet.
- Gluten-Free Flour: Use a 1:1 gluten-free baking blend to make these cookies accessible for gluten-sensitive friends or family.
- Chocolate Chip Bliss: Fold in semi-sweet or dark chocolate chips for a rich, indulgent touch that pairs beautifully with pumpkin spice.
- Nutty Texture: Add chopped walnuts or pecans for a delightful crunch, balancing the soft chewiness perfectly.
- Spiced Up: For an extra kick, include a dash of cayenne pepper or ginger for a warming spice that captures the essence of fall.
By incorporating these simple variations, you can create an array of distinctly flavored cookies. With each bite, you’re embracing the spirit of the season while making the recipe your own!
Chewy Pumpkin Snickerdoodle Cookies Recipe FAQs
How do I choose the right pumpkin puree?
Absolutely! For the best results, opt for Libby’s Pumpkin Puree, which is smooth and consistently yields great flavor. It’s crucial to dry it out before using, so spread it on a plate and press with paper towels to absorb any excess moisture. This prevents your cookies from becoming too cakey, ensuring a delightful chewiness in each bite.
What’s the best way to store Chewy Pumpkin Snickerdoodle Cookies?
Very! Keep your cookies in an airtight container at room temperature for up to 3 days to maintain their softness. To extend their freshness, place a slice of apple in the container; it helps keep them moist and delicious! If you’re storing them longer, you can refrigerate them for up to 5 days, though they taste best at room temperature.
Can I freeze Chewy Pumpkin Snickerdoodle Cookies?
Absolutely! For longer storage, freeze your cooled cookies in an airtight container for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature or warm them in a 300°F oven for about 5 minutes to bring back that freshly baked experience.
What if my cookies spread too much while baking?
No worries! If your cookies spread too much, the dough may have been too warm when it went into the oven. To fix this, make sure to chill the dough for at least 5 minutes before baking. This step helps firm up the fat within the dough, promoting the perfect chewy texture and preventing excessive spreading.
Are there any dietary considerations I should keep in mind?
Absolutely! If you’re baking for someone with dietary restrictions, such as gluten intolerance, you can substitute the all-purpose flour with a gluten-free blend designed for baking. Additionally, make sure to check the labels on your spices and baking goods for potential allergens, like nut content in some mixes.
How can I customize my Chewy Pumpkin Snickerdoodle Cookies?
Very! Feel free to add fun mix-ins like chocolate chips or chopped nuts to the dough for added texture and flavor. If you prefer a hint of extra sweetness, consider swapping out granulated sugar for coconut sugar. Just be mindful to adjust the spices to suit your taste preferences!
Chewy Pumpkin Snickerdoodle Cookies That Scream Fall Joy
Ingredients
Equipment
Method
- Melt the unsalted butter over medium heat, stirring continuously until it turns golden brown. Let it cool to around 70-75°F.
- Spread the Libby’s pumpkin puree on a plate and press it with paper towels to remove excess moisture.
- Whisk the cooled browned butter with granulated and dark brown sugar until it resembles wet sand. Add egg yolks, vanilla extract, and dried pumpkin puree, mixing until combined.
- In a separate bowl, whisk together all-purpose flour, baking soda, cream of tartar, pumpkin spice, and a pinch of salt. Fold this dry mixture into the wet ingredients until just combined.
- Cover the cookie dough and refrigerate for at least 5 minutes.
- Mix sugar and cinnamon in a small bowl. Shape the dough into 3-tablespoon-sized balls and roll in the cinnamon-sugar mixture.
- Arrange cookie dough balls on parchment-lined baking trays, spaced 2-3 inches apart. Bake at 350°F for 10-12 minutes.
- Transfer cookies to a wire rack to cool completely. Sprinkle with more cinnamon sugar while warm.