Chewy Pumpkin Snickerdoodle Cookies Recipe

If you’re searching for a cozy, fall-inspired treat, these Chewy Pumpkin Snickerdoodle Cookies are your new best friend. With their warm blend of pumpkin puree and pumpkin spice folded into a classic snickerdoodle dough, these cookies strike the perfect balance between soft and chewy, bursting with comforting autumn flavors in every bite. The cinnamon sugar coating adds just the right touch of sweetness and crunch, making these cookies irresistibly good and absolutely perfect for sharing with friends or sneaking a few for yourself on a crisp afternoon.

Ingredients You’ll Need

This recipe shines because it keeps things simple yet special. Every ingredient plays a crucial role in building the iconic texture, flavor, and that lovely golden color we all crave in pumpkin snickerdoodles.

• Unsalted butter: Browning the butter adds a nutty depth that’s absolutely transformative for these cookies.
• Libby’s Pumpkin Puree: Using real pumpkin puree adds moisture and that unmistakable autumn aroma.
• Granulated sugar: Sweetens the dough and helps with structure and chewiness.
• Dark brown sugar: Packed with molasses, it brings a rich, caramel note and helps keep cookies soft.
• Egg yolks: Adds richness and helps bind the ingredients together.
• Vanilla extract: Enhances the warm spices and pumpkin flavors beautifully.
• All-purpose flour: The backbone of the cookie, giving it body and chew.
• Pumpkin spice: The special blend that gives the cookies their signature cozy flavor.
• Baking soda: Provides lift and the classic snickerdoodle texture.
• Cream of tartar: Adds the iconic tangy bite snickerdoodles are famous for.
• Kosher salt: Balances sweetness and intensifies other flavors.
• Cinnamon and granulated sugar (for rolling): Creates that beautifully crackly, aromatic outer crust.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Brown the Butter

Start by gently browning your butter in a stainless steel pan over medium heat. This step might take some patience because you need to watch it closely as it foams and crackles. When it turns golden and releases a nutty aroma, remove it from heat. This browned butter will give your Chewy Pumpkin Snickerdoodle Cookies that addictive depth of flavor that makes them stand out.

Step 2: Chill the Butter

Pour your butter into a glass measuring cup and chill it in the fridge, stirring occasionally until it reaches about 70-75 degrees Fahrenheit. This precise temperature ensures your dough maintains the ideal consistency to prevent spreading, so your cookies come out perfectly puffy and chewy.

Step 3: Dry the Pumpkin Puree

Lay your pumpkin puree on a plate and blot it with paper towels to remove excess moisture. This drying process is essential for keeping your cookie dough just the right texture — soft but not soggy — giving each cookie that perfect chewy bite.

Step 4: Mix Sugars and Butter

Whisk your cooled browned butter with both granulated and dark brown sugar until the mixture looks like wet sand. This step will help your cookies develop their tender texture while packing in extra flavor from the brown sugar’s molasses content.

Step 5: Add Egg Yolks, Vanilla, and Pumpkin

Next, whisk in the egg yolks, vanilla extract, and your dried pumpkin puree. These ingredients bring richness and moisture to the dough to keep your Chewy Pumpkin Snickerdoodle Cookies indulgently soft.

Step 6: Fold in Dry Ingredients

Carefully fold in the flour, pumpkin spice, baking soda, cream of tartar, salt, and baking soda until combined. This blend of spices and leaveners crafts the signature snickerdoodle flavor and texture you adore. Chill your dough in the fridge for a bit to firm up, making it easier to handle.

Step 7: Coat and Bake

Mix together cinnamon and sugar in a small bowl for rolling. Scoop your dough into generous 3-tablespoon balls, then roll each in the cinnamon sugar mixture. Arrange them spaced well on parchment-lined trays because these cookies puff up as they bake. Bake at 350°F for 10-12 minutes until golden edges and slightly puffed tops signal they are done but still soft inside.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Garnishes

A simple dusting of powdered sugar or an extra sprinkle of cinnamon sugar right after baking can elevate these cookies nicely. For a fun twist, drizzle with a thin glaze made from powdered sugar and milk to add a touch of sweetness and a lovely gloss.

Side Dishes

These cookies are fabulous alongside a creamy latte or a cozy cup of chai tea to complement the pumpkin spice flavors. They also make a delightful pairing with vanilla ice cream or a rich hot chocolate for a comforting dessert experience.

Creative Ways to Present

For parties or gifting, stack your Chewy Pumpkin Snickerdoodle Cookies with parchment paper in-between and tie with a rustic twine bow. You could also sandwich two cookies together with cream cheese frosting for a decadent treat that’s sure to wow.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Chewy Pumpkin Snickerdoodle Cookies fresh in an airtight container at room temperature for 2-3 days. This keeps them soft, chewy, and just as delightful as the day you baked them.

Freezing

If you want to save time later, freeze the cookie dough balls before baking. When ready, just thaw them at room temperature and then bake as usual. This way, fresh, warm pumpkin snickerdoodles are always just moments away.

Reheating

To revive your stored cookies, gently warm them in a preheated oven at 300°F for 5-7 minutes or pop them in the microwave for a quick 10 seconds. This will soften the cookies up and refresh that chewy texture you love.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Using canned pumpkin puree like Libby’s, as recommended, is perfect since it’s smooth and has the right moisture content to achieve those chewy cookies.

Why do I need to brown the butter?

Browned butter adds a nutty, caramel-like richness that deepens the flavor of your cookies and complements the pumpkin beautifully, making your Chewy Pumpkin Snickerdoodle Cookies truly unforgettable.

Can I use egg whites instead of yolks?

Egg yolks add extra richness and tenderness that egg whites don’t provide, so it’s best to stick with yolks here for that ideal chewy texture.

How can I make my cookies less cakey?

Be sure not to overmix the dough once you add the flour and use the recommended flour measurement method for best results. The browned butter and brown sugar also help keep the texture chewy rather than cakey.

What if my dough is too soft to handle?

Pop the dough back in the fridge for a little longer until it firms up. Chilling helps make it easier to scoop and prevents the cookies from spreading too much when baked.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are truly a cozy hug in cookie form. Once you make them, you’ll understand how the warm spices, tender pumpkin, and that melt-in-your-mouth chewiness come together for a snack you simply won’t be able to resist. Whip up a batch, share with your loved ones, and enjoy all the heartwarming goodness that these cookies bring to your autumn table.

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