As autumn settles in, I can’t help but feel a cozy nostalgia for the warm aromas that waft through my kitchen—especially when I’m whipping up these delightful Chewy Pumpkin Snickerdoodle Cookies. There’s something magical about combining the rich taste of brown butter with the comforting spices of pumpkin, creating a chewy texture that’s utterly irresistible. Plus, this recipe shines with its effortless approach: no chilling required and no mixer needed. Just mix, scoop, and bake! These cookies make the perfect addition to your fall gatherings or a simple treat for a cozy evening at home. Curious to bring the essence of fall right into your kitchen? Let’s dive into this delightful recipe!
Why are these cookies a must-try?
Simplicity at Its Best: This recipe requires no chilling or mixer, making it ideal for any home cook, from beginners to seasoned chefs.
Chewy Perfection: With a rich, chewy center and slightly crispy edges, each cookie boasts the perfect texture for fall indulgence.
Irresistible Flavor: The combination of brown butter and pumpkin spice delivers a warm embrace of flavors that simply captures the essence of autumn.
Versatile Treat: You can easily customize these cookies—try adding chocolate chips or switching half the pumpkin with applesauce for a fun twist.
Crowd Pleaser: Whether at gatherings or cozy nights in, these cookies are sure to wow your friends and family, perfectly paired with a warm cup of coffee or apple cider, just like with my Pumpkin White Cookies.
Quick and Time-Saving: Bake them up in just 10-12 minutes for a scrumptious treat you’ll adore, leaving you with plenty of time to savor the season!
Chewy Pumpkin Snickerdoodle Cookies Ingredients
For the Cookies
- Unsalted Butter – Provides richness and aids in achieving a chewy texture through browning; remember to let it cool before mixing.
- Libby’s Pumpkin Puree – Essential for moisture and flavor; always ensure excess liquid is removed for the best texture.
- Granulated Sugar – Adds sweetness and contributes to the cookie’s structure.
- Dark Brown Sugar – Increases chewiness thanks to its molasses content; feel free to swap in light brown sugar if needed.
- Large Egg Yolks – Contributes richness and creates a gooey center; avoid using whole eggs for a denser cookie.
- Vanilla Extract – Enhances overall flavor, making every bite delightful.
- All-Purpose Flour – Creates structure; measure carefully by spooning and leveling to prevent excess.
- Pumpkin Spice – Infuses the cookies with seasonal flavor; this can be homemade or purchased.
- Baking Soda & Cream of Tartar – These leavening agents help the cookies rise and maintain that chewy texture.
- Kosher Salt – Balances sweetness and heightens the overall flavor.
- Cinnamon & Granulated Sugar (for rolling) – This tasty mixture adds a sweet and spicy coating, perfect for these chewy pumpkin snickerdoodle cookies.
Step‑by‑Step Instructions for Chewy Pumpkin Snickerdoodle Cookies
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (180°C). While it heats, line your baking trays with parchment paper, which will prevent the cookies from sticking and help with even baking. This starts the foundation for your Chewy Pumpkin Snickerdoodle Cookies and ensures easy cleanup afterward.
Step 2: Brown the Butter
In a stainless steel pan over medium heat, melt the unsalted butter, swirling occasionally, until it turns a lovely golden brown and develops a nutty aroma, about 5-7 minutes. Watch for brown bits forming at the bottom of the pan—this adds incredible flavor. Once browned, remove it from the heat and let the butter cool to between 70-75°F.
Step 3: Prepare the Pumpkin Puree
While the butter cools, focus on preparing the pumpkin puree. Place your Libby’s Pumpkin Puree in a fine-mesh sieve or cheesecloth to drain excess moisture; the texture should resemble soft playdough. This step is crucial, as too much moisture in the puree will lead to puffy cookies rather than the chewy texture we desire for our snickerdoodles.
Step 4: Mix Wet Ingredients
In a mixing bowl, whisk together the cooled brown butter, granulated sugar, and dark brown sugar until thoroughly combined, which should take about 1-2 minutes. Next, mix in the egg yolks and vanilla extract until the mixture is smooth, then gently fold in the prepared pumpkin. This combination will create a rich and flavorful base for your Chewy Pumpkin Snickerdoodle Cookies.
Step 5: Incorporate Dry Ingredients
Now, add the all-purpose flour, pumpkin spice, baking soda, cream of tartar, and kosher salt to the wet mixture. Gently fold the dry ingredients into the wet ones just until incorporated—be careful not to overmix. If the dough feels too soft, let it rest for about 5 minutes, as this will help with shaping later.
Step 6: Prepare Cinnamon Sugar Mixture
In a small bowl, combine granulated sugar and cinnamon for rolling your cookies. Stir until well mixed, creating a fragrant spice blend that will enhance the flavor of your Chewy Pumpkin Snickerdoodle Cookies. The cinnamon-sugar coating is what makes them extra special and inviting!
Step 7: Shape and Roll the Cookies
Using a cookie scoop or your hands, portion out the dough into balls about 1.5 inches in diameter. Roll each ball in the cinnamon-sugar mixture until they are fully coated, then place them on the lined baking sheets, leaving space between each to allow for spreading during baking.
Step 8: Bake to Perfection
Slide the baking sheets into your preheated oven and bake for 10-12 minutes. The edges should be golden brown, while the centers appear puffy and slightly set. It’s key to not overbake them to maintain that delightful chewy texture. Once done, remove them from the oven and let the cookies cool on the tray for a few minutes.
Step 9: Cool and Enjoy
After a brief cooldown, transfer the cookies to a wire rack to cool completely. This allows the flavors to meld beautifully while ensuring the right texture. Once cooled, your Chewy Pumpkin Snickerdoodle Cookies are ready to be savored alongside your favorite warm beverage, bringing that cozy fall feeling to life!
Chewy Pumpkin Snickerdoodle Cookies Variations
Feel free to get creative with these cookies, making them your own while basking in those delightful autumn flavors!
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Applesauce Swap: Substitute half the pumpkin puree with applesauce for a fruity twist that adds extra moistness.
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Gluten-Free Option: Use gluten-free flour blends in place of regular flour to enjoy a delicious treat for gluten-sensitive friends.
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Chocolate Chip Delight: Mix in chocolate chips for a layer of sweetness and melty goodness that pairs beautifully with the pumpkin spice.
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Nutty Crunch: Add chopped pecans or walnuts for a lovely crunch, enhancing the texture while complementing the warm spices.
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Spiced Up: Increase the pumpkin spice or add a touch of cayenne for a bit of heat, creating a spicy contrast to the sweetness.
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Maple Glaze: Drizzle a maple syrup glaze on top once cooled for an extra indulgent treat—perfect for those who adore maple flavors!
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Caramel Surprise: Place a caramel candy in the center of each cookie before baking. The result is a warm, gooey surprise with each bite.
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Pumpkin Chocolate Delight: Incorporate a swirl of pumpkin chocolate chip cookie dough by mixing two separate batches—one with pumpkin flavor, the other with chocolate!
These variations not only bring unique tastes to the classic snickerdoodle but also are a great way to experiment with flavors. If you’re looking for more seasonal treats, consider making these Pumpkin Sugar Cookies with Cream Cheese Frosting or diving into the flavors of Pumpkin Cinnamon Roll Muffins. The possibilities are endless!
Expert Tips for Chewy Pumpkin Snickerdoodle Cookies
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Butter Temperature: Make sure the browned butter is cooled to 70-75°F. If too warm, it will cause cookies to spread too much.
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Moisture Control: Always drain excess moisture from the pumpkin puree. Wet puree results in cookies that are puffy instead of chewy.
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Flour Measurement: Use a spoon and level method to measure flour accurately. Too much flour will lead to dry cookies instead of the desired chewy texture.
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Chill Slightly if Needed: If the dough feels soft, let it chill in the refrigerator for about 5 minutes before shaping. This helps them hold their shape better while baking.
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Baking Time: Keep an eye on your cookies; remove them once the edges are golden but the centers remain puffy for the perfect chewy pumpkin snickerdoodle cookies.
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Try Variations: Don’t hesitate to get creative! Add chocolate chips or even half applesauce for a fun twist on this classic recipe.
What to Serve with Chewy Pumpkin Snickerdoodle Cookies
Warm up your fall gatherings with delightful pairings that enhance the cozy flavors of these scrumptious cookies.
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Creamy Hot Cocoa: This rich beverage is a comforting companion, balancing the spice with its smooth, chocolatey goodness that warms the soul.
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Cinnamon Apple Cider: A classic choice for fall, the zesty warmth of apple cider complements the spices in the cookies, providing a harmonious blend.
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Pumpkin Spice Latte: Embrace the pumpkin theme! The creamy, spiced coffee elevates your cookie experience to new heights, ideal for cozy afternoons.
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Crisp Autumn Salad: A fresh salad with mixed greens, walnuts, and a tangy vinaigrette offers a textured counterpoint to the chewy sweetness of the cookies, balancing flavors perfectly.
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Honey-Drizzled Ricotta: Spread creamy ricotta on toasted bread and drizzle with honey for a sweet yet savory bite that enhances the cookie’s taste with elegance.
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Cheese Platter: Include soft cheeses like Brie or Goat Cheese—add fruits like pears or figs, which create a beautiful balance to the spiced cookies.
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Classic Vanilla Ice Cream: Let the cookies shine as a warm topping for a scoop of vanilla ice cream. The melting edges create a delightful fusion of flavors.
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Caramel Sauce: A drizzle of warm caramel over each cookie adds an extra layer of indulgence, enhancing their gooey charm while sticking to the fall spirit.
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Maple Chai Tea: Infuse your senses with a warm cup of chai that complements the autumnal spices of the cookies, creating a cozy atmosphere perfect for relaxation.
How to Store and Freeze Chewy Pumpkin Snickerdoodle Cookies
Room Temperature: Keep cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture and flavor.
Fridge: If you prefer your cookies chilled, store them in an airtight container in the refrigerator for up to one week; just allow them to reach room temperature before enjoying.
Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet until firm, then transfer to a resealable freezer bag for up to 3 months. No need to thaw before enjoying!
Dough Storage: You can also freeze unbaked dough balls. Place them on a baking sheet first, then freeze. Once solid, store them in a freezer bag and bake from frozen, adding an extra minute or two to the baking time.
Make Ahead Options
These Chewy Pumpkin Snickerdoodle Cookies are a fantastic choice for busy home cooks who want to plan ahead and save time! You can prepare the cookie dough and refrigerate it for up to 3 days; just wrap it tightly to prevent drying out. Alternatively, you can scoop the dough into balls, roll them in cinnamon sugar, and freeze them for up to 3 months. When you’re ready to bake, simply place the frozen dough on a baking sheet and add 1-2 extra minutes to the baking time without thawing—this ensures they remain just as delicious and chewy as fresh. Enjoy the convenience and rich fall flavors any day of the week!
Chewy Pumpkin Snickerdoodle Cookies Recipe FAQs
How do I select the right pumpkin for my Chewy Pumpkin Snickerdoodle Cookies?
Absolutely! When selecting pumpkin puree, I highly recommend using Libby’s Pumpkin Puree, as it’s known for its consistency and flavor. Always check for excess moisture; your puree should resemble soft playdough after draining. Avoid fresh pumpkin as it often has too much water content.
What is the best way to store my cookies after baking?
Keep your Chewy Pumpkin Snickerdoodle Cookies in an airtight container at room temperature for up to 3 days. This helps to maintain their chewy texture and flavorful essence. If you need to store them longer, consider refrigerating them for up to a week. Just let them come to room temperature before enjoying!
Can I freeze Chewy Pumpkin Snickerdoodle Cookies?
Absolutely! To freeze, first place the cookies on a baking sheet in a single layer and freeze until they’re firm. Then transfer them to a resealable freezer bag, where they can be stored for up to 3 months. No need to thaw before munching—you can bake them directly from frozen!
What should I do if my dough is too soft?
If your dough feels too soft to shape, don’t worry! Just let it chill in the refrigerator for about 5 minutes. This brief chilling period makes the dough easier to handle, ensuring your cookies hold their shape while baking. Additionally, always check that excess moisture has been drained from the pumpkin puree!
Are these cookies suitable for people with nut allergies?
Yes, this recipe is free from nuts since it uses unsalted butter. However, it’s always wise to double-check individual ingredients for cross-contamination warnings, particularly if you’re baking for someone with severe allergies. Enjoy the cookies safely!
Can I make the dough ahead of time?
Certainly! You can prepare the dough in advance. Just shape them into balls, place them on a baking sheet, and freeze until firm. Once solid, transfer to a resealable freezer bag and store for up to 3 months. Bake from frozen, adding an extra minute or two to the baking time when you’re ready to bake up some fresh cookies!
Chewy Pumpkin Snickerdoodle Cookies for Cozy Fall Moments
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and line baking trays with parchment paper.
- Melt the unsalted butter in a stainless steel pan over medium heat until golden brown and nutty.
- Drain excess moisture from Libby’s Pumpkin Puree using a fine-mesh sieve.
- Whisk together cooled brown butter, granulated sugar, and dark brown sugar until combined.
- Mix in egg yolks and vanilla extract, then fold in prepared pumpkin.
- Add all-purpose flour, pumpkin spice, baking soda, cream of tartar, and kosher salt, folding until incorporated.
- In a small bowl, combine granulated sugar and cinnamon for rolling.
- Portion dough into 1.5-inch balls, roll in cinnamon sugar, and place on baking sheets.
- Bake for 10-12 minutes until edges are golden and centers are puffy.
- Cool cookies on the tray for a few minutes, then transfer to a wire rack to cool completely.
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