Chewy Pumpkin Snickerdoodle Cookies Recipe

If you love the cozy flavors of fall wrapped in a soft, chewy treat, then these Chewy Pumpkin Snickerdoodle Cookies are calling your name. They perfectly blend the warm spices of pumpkin with the classic snickerdoodle’s cinnamon-coated goodness, delivering a delightfully tender bite that’s both comforting and irresistibly rich. Every bite bursts with pumpkin’s earthy sweetness and those cinnamon-sugar crunch edges that make cookies feel like a warm hug. Trust me, once you try these, you’ll want to bake them all season long and maybe even share (or not) with friends and family.

Ingredients You’ll Need

Creating these Chewy Pumpkin Snickerdoodle Cookies involves a handful of simple yet essential ingredients. Each one plays a special role, from giving the cookies their signature texture to layering the spices and flavors that make these cookies stand out.

• Unsalted butter: Browning the butter adds a rich, nutty flavor that elevates the entire cookie.
• Libby’s Pumpkin Puree: Adds moistness and that beautiful fall character, but be sure to drain excess liquid for perfect texture.
• Granulated sugar: Sweetens while helping create the slight crisp on the edges.
• Dark brown sugar: Adds moisture and caramel undertones for that chewy quality.
• Egg yolks: Provide fat and richness that help the cookie remain tender.
• Vanilla extract: Boosts the overall flavor with warm notes.
• All-purpose flour: Your cookie’s structure; measure carefully to avoid dense cookies.
• Pumpkin spice: The perfect blend of cinnamon, nutmeg, and cloves to enhance the pumpkin’s flavor.
• Baking soda and cream of tartar: Create that iconic snickerdoodle tang and slight rise.
• Kosher salt: Balances sweetness and highlights all those amazing spices.
• Granulated sugar and ground cinnamon (for rolling): The classic snickerdoodle coating gives a crackly, fragrant crust.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Brown the Butter

This step is pure magic. Brown the unsalted butter slowly over medium heat until it foams, pops, and the bottom is sprinkled with golden brown bits. The smell becomes nutty and heavenly, infusing your cookies with an unbeatable depth of flavor. Pour it into a glass cup and chill it so it’s cool but still liquid — this is crucial to getting the perfect cookie texture that is chewy but not spread out flat.

Step 2: Prepare the Pumpkin Puree

Raw pumpkin puree has a lot of moisture, so pressing it through a stack of paper towels will remove the excess liquid. You want a dry, soft dough consistency — like playdough — which ensures your Chewy Pumpkin Snickerdoodle Cookies don’t turn soggy or cakey.

Step 3: Mix the Sugars and Butter

Whisk the cooled browned butter with granulated and dark brown sugars for about a minute. You’ll notice the mixture looks like wet sand, which means you’re ready to add richness with yolks and vanilla. This process introduces air and starts building the cookie’s chewy texture.

Step 4: Combine Pumpkin, Egg Yolks, and Vanilla

Next, whisk in the pumpkin puree along with egg yolks and vanilla extract. This combo brings moistness and an inviting aroma that you’ll notice as you mix. The dough is still soft here, but it’s on its way to becoming something truly special.

Step 5: Add Dry Ingredients and Chill Dough

Fold in flour, pumpkin spice, baking soda, cream of tartar, kosher salt until just combined – don’t overmix or the cookies will toughen. Pop the dough into the fridge for at least 5 minutes to firm up, making it easier to handle and helping maintain the perfect shape when baked.

Step 6: Roll and Coat in Cinnamon Sugar

In a small bowl, mix the cinnamon and sugar for the classic snickerdoodle coating. Scoop dough by 3-tablespoon-sized balls and roll each in the cinnamon sugar mixture. This step creates that signature crackly, spicy crust on each cookie, giving them a beautiful finish and a flavor burst in every bite.

Step 7: Bake to Perfection

Bake your dough balls one tray at a time at 350°F (180°C) for 10 to 12 minutes. Look for golden edges and middles that are still puffy and a bit underbaked. This guarantees chewy centers with a slight tender softness that will keep you coming back for more. Let the cookies cool completely on a wire rack before digging in.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Garnishes

If you want to add an extra special touch, try sprinkling a little extra cinnamon sugar right out of the oven while the cookies are warm. A light drizzle of white chocolate or a dusting of powdered sugar also elevates these treats. Fresh whipped cream or a dollop of cinnamon-spiced cream cheese frosting can turn these cookies into a dessert showstopper.

Side Dishes

Pair these cookies with a warm cup of chai tea, a creamy latte, or a glass of cold milk for a classic and cozy combo. They also go surprisingly well alongside pumpkin-flavored ice cream or vanilla bean custard when you want a more decadent dessert experience.

Creative Ways to Present

For a festive gathering, arrange the Chewy Pumpkin Snickerdoodle Cookies on a rustic wooden tray sprinkled with cinnamon sticks and mini pumpkins for a gorgeous autumn centerpiece. You could also sandwich two cookies together with a maple-spiced buttercream filling for a delightful twist that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Keep leftover Chewy Pumpkin Snickerdoodle Cookies fresh by storing them in an airtight container at room temperature. They’ll remain soft and delicious for 2 to 3 days, making it easy to enjoy your pumpkin treat whenever a craving hits.

Freezing

If you want to save time later, freeze the cookie dough balls before baking by placing them on a tray and then transferring to a freezer bag. When ready, let them come to room temperature before baking, and you’ll have fresh, warm cookies in no time!

Reheating

To revive the soft, chewy texture after storing, heat cookies briefly in the microwave for 10 to 15 seconds or pop them in a low-temperature oven for a few minutes. This brings back the freshly baked warmth without drying them out.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree, like Libby’s, works perfectly here, just make sure to press out the excess moisture with paper towels. This step is key to your Chewy Pumpkin Snickerdoodle Cookies having the right texture.

Why do you use both baking soda and cream of tartar?

Using baking soda and cream of tartar together creates that classic tangy snickerdoodle flavor and helps the cookies rise just enough while staying chewy, making the texture light yet dense.

Can I substitute the brown butter with regular melted butter?

You can, but browning the butter adds a unique nutty flavor that really sets these cookies apart. Without it, your cookies will still be tasty but won’t carry that deep, rich flavor that makes them so special.

Is it possible to make these cookies gluten-free?

To make gluten-free Chewy Pumpkin Snickerdoodle Cookies, swap the all-purpose flour with a gluten-free baking blend that contains xanthan gum. Keep an eye on the dough’s consistency as some blends absorb moisture differently.

How do I prevent the cookies from spreading too much?

Make sure your browned butter is cooled to the recommended temperature before mixing, and chill the dough before rolling and baking. These steps help maintain the cookies’ shape and that soft yet chewy texture.

Final Thoughts

There’s something truly magical about the way these Chewy Pumpkin Snickerdoodle Cookies come together — rich browned butter, cozy pumpkin spice, and that classic cinnamon sugar twist. They’re perfect for sharing with loved ones or sneaking straight from the cookie jar yourself. Give this recipe a go and watch how these cookies become your new fall obsession — warm, chewy, and brimming with those favorite seasonal flavors in every bite!

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