Chewy Pumpkin Snickerdoodle Cookies are the perfect treat for the fall season! These cookies blend soft, chewy textures with the warm, comforting flavors of pumpkin and spices. They’re ideal for cozy gatherings or just enjoying at home. Plus, they’re super easy to make, even for beginner bakers! 🍪✨
Imagine sinking your teeth into a cookie that’s sweet, spiced, and packed with pumpkin goodness. With the right mix of ingredients, you can whip up a batch that your family and friends will rave about. Let’s dive into this delicious recipe that brings you the best of fall in every bite!
why make this recipe
These Chewy Pumpkin Snickerdoodle Cookies are a delightful spin on a classic favorite. They are not only delicious but also easy to make, making them great for holiday cookies or everyday treats. With their soft texture and spices, these cookies offer a taste of fall any time of the year. Plus, they’re wonderfully chewy, ensuring every bite is a little piece of heaven!
⏱️ Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour (includes chilling time)
- Servings: 24 cookies
how to make Chewy Pumpkin Snickerdoodle Cookies
Ingredients
- 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
- 1/3 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
✨ Kitchen Tools You’ll Need
"This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free."
- Large skillet or frying pan
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Mixing bowls
- Wooden spoon or spatula
- Baking dish (if needed)
Directions
- Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
- Brown the butter over medium heat in a large stainless steel pan. 🌰 As it cooks, it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir occasionally so it doesn’t burn. When the bottom is covered in brown bits and it smells nutty, remove it from the heat.
- You should have just slightly under 1 cup of browned butter (184 grams). Pour it into a glass measuring cup and let it chill in the fridge, stirring it every 20 minutes, for about 45-60 minutes until a thermometer inserted into the butter reads 70-75°F. The butter must be cool but still liquid! If it’s warmer than this, the cookies will spread flat in the oven.
- Spread the pumpkin puree onto a plate. Press a stack of paper towels into it to soak up the extra liquid. 🧻 Scrape the pumpkin into a pile and re-spread it around the plate, using new paper towels to absorb the extra liquid until it feels like soft playdough and measures roughly 1/3 cup (68-75 grams).
- When the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute until it looks like wet sand.
- Stir in the egg yolks, vanilla, and dried pumpkin puree.
- Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for 5 minutes to firm it up. If it’s still soft, you can chill it longer!
- Meanwhile, in a small bowl, combine the cinnamon and sugar. Scoop the dough into 3 tbsp-sized balls and roll each ball in the cinnamon sugar. Place them on the prepared baking sheets, spaced 2-3 inches apart.
- Bake the cookies one tray at a time for 10-12 minutes, or until the edges are golden brown and the middle is puffy and slightly underbaked. Let the tray cool completely on a wire rack before enjoying! 😍
- Store leftover cookies in an airtight container at room temperature for 2-3 days. If you choose to freeze the cookie dough balls, let them come to room temperature before baking!
how to serve Chewy Pumpkin Snickerdoodle Cookies
These cookies are best served warm and fresh out of the oven, but they also taste amazing at room temperature. Try pairing them with a tall glass of cold apple juice or a steaming cup of hot cocoa for a cozy afternoon treat. ❤️🍏
how to store Chewy Pumpkin Snickerdoodle Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to save them longer, freeze the dough balls for future baking! Just allow them to thaw to room temperature before popping them in the oven.
💡 Pro Tips
- Make Ahead: Prepare the dough in advance and chill it overnight for even better flavors.
- Pumpkin Spice Variation: If you don’t have pumpkin spice, make your own with cinnamon, nutmeg, and ginger!
- Texture Check: To ensure they are chewy, don’t overbake! The center should remain soft.
- Add-ins: Consider adding white chocolate chips or nuts for a different twist!
variation
You can customize these cookies by substituting half of the flour with whole wheat flour for a healthier option. You can also mix in chocolate chips for a sweet surprise!
FAQs
Q: Can I use a different type of pumpkin puree?
A: Yes! Any pure pumpkin puree will work.
Q: How do I know when the cookies are done?
A: Look for golden edges and a slightly puffy center. They will continue cooking on the baking tray.
Q: Can I freeze these cookies?
A: Absolutely! Freeze the baked cookies in an airtight container for up to 3 months.
Enjoy baking these delightful Chewy Pumpkin Snickerdoodle Cookies! They’ll surely bring smiles to everyone who tries them! 🍪✨
