Chewy Pumpkin Snickerdoodle Cookies are the perfect fall treat! With their inviting warm spices and chewy texture, they capture the essence of autumn in every bite. These cookies are not only a festive delight for holiday gatherings but are also easy enough for beginners to whip up any day of the week.
The combination of pumpkin and cinnamon gives them a cozy flavor that’s sure to excite your taste buds. Perfect for sharing with family and friends, these cookies are about to become your new favorite. 🍂🍪
Print
Chewy Pumpkin Snickerdoodle Cookies
- Total Time: 30-32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy pumpkin snickerdoodle cookies made with browned butter, warm spices, and perfectly dried pumpkin puree for the ultimate fall treat.
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
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)
Instructions
1. Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set aside.
2. Brown the butter over medium heat, stirring occasionally, until golden with brown bits and a nutty aroma.
3. Pour the browned butter into a glass measuring cup and chill for 45-60 minutes, stirring every 20 minutes, until cool but still liquid.
4. Spread the pumpkin puree on a plate and press paper towels into it to remove excess moisture until reduced to about 1/3 cup.
5. Whisk the cooled butter with the granulated and brown sugars for 1 minute.
6. Whisk in the egg yolks, vanilla, and dried pumpkin puree.
7. Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Chill dough for 5 minutes.
8. Mix the cinnamon and sugar in a small bowl. Scoop dough into 3 tbsp balls and roll in the mixture.
9. Place dough balls on the baking sheet 2-3 inches apart.
10. Bake for 10-12 minutes until edges are golden and centers are puffy but slightly underbaked.
11. Cool completely on a wire rack before enjoying.
Notes
Store cookies in an airtight container for 2-3 days.
Freeze dough balls for up to 3 months and thaw before baking.
If dough is sticky, chill longer.
Try adding white chocolate chips or nuts for variation.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: pumpkin cookies, fall baking, snickerdoodle
why make this recipe
These Chewy Pumpkin Snickerdoodle Cookies are a delicious twist on the classic snickerdoodle, adding pumpkin puree for an extra dimension of flavor! They’re soft, chewy, and bursting with the comforting spices of fall.
An impressive treat that’s incredibly simple to make, these cookies will surely impress your guests at any gathering. They fill your kitchen with an irresistible aroma, making everyone excited to dive into a warm and gooey cookie.
⏱️ Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 30-32 minutes
- Servings: About 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. It will foam, pop, and crackle—this is normal! Keep an eye on it, stirring occasionally to prevent burning. Once you see brown bits and it smells nutty, remove from heat.
- Pour the browned butter into a glass measuring cup and chill in the fridge, stirring every 20 minutes, for about 45-60 minutes. It should be cool but still liquid (70-75 F). If too warm, the cookies will spread too much.
- Spread the pumpkin puree on a plate. Press paper towels into it to soak up excess liquid, repeating until the pumpkin feels dry. You should end up with roughly 1/3 cup.
- Once the butter is cool, whisk in the brown and granulated sugars for 1 minute until it looks like wet sand.
- Whisk 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. Chill the dough in the fridge for 5 minutes. If it’s still soft, chill longer!
- In a small bowl, mix the cinnamon and sugar. Scoop the dough into 3 tbsp-sized balls and roll each in the cinnamon sugar. Place on the prepared baking sheet, spaced 2-3 inches apart.
- Bake each tray for 10-12 minutes, until edges are golden and the middle is puffy but slightly underbaked. Let cool completely on a wire rack before enjoying! 😋
- Store leftover cookies in an airtight container at room temperature for 2-3 days. If freezing dough balls, let them come to room temperature before baking! ❄️
how to serve Chewy Pumpkin Snickerdoodle Cookies
These cookies are best enjoyed warm with a glass of milk or a cup of hot cocoa! They also pair well with coffee for a delightful afternoon treat. Share them at gatherings or wrap them in festive packaging for the perfect homemade gift. 🎁🍂
how to store Chewy Pumpkin Snickerdoodle Cookies
To keep the cookies fresh, store them in an airtight container at room temperature. If you want to enjoy them later, freeze the cookie dough balls for up to three months. Thaw them before baking for a quick treat.
💡 Pro Tips
- Don’t rush the butter cooling: Letting it chill properly ensures chewy texture!
- Measure your pumpkin puree carefully: Excess moisture can affect the cookies’ consistency.
- Experiment with spices: Feel free to add extra spices like nutmeg or ginger for a unique flavor twist!
- Dough texture check: If your dough feels too sticky, chilling it longer can help before rolling.
variation
For a bit of fun, add white chocolate chips or chopped nuts to the dough for a delicious texture contrast. You can also swap out pumpkin spice for chai spice for a different flavor profile!
FAQs
1. Can I use fresh pumpkin instead of puree?
Yes, just make sure to cook and drain the fresh pumpkin to remove excess moisture.
2. How do I know when the cookies are done?
Look for golden edges and a puffy center that looks slightly underbaked—they will firm up as they cool.
3. Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to three days or freeze it for later use. Just remember to thaw it before baking!
