Chewy Pumpkin Snickerdoodle Cookies are a delightful autumn treat that perfectly combine the warm spices of fall and the comforting chewiness of a classic cookie. After making these cookies for a cozy gathering, I was instantly convinced they’ll become a staple in my baking repertoire. They are not just delicious; they evoke the essence of autumn, making them perfect for everything from cozy family evenings to festive gatherings. With their cinnamon-sugar coating and flavorful pumpkin twist, they are sure to win over everyone who takes a bite!
Why you’ll love this dish
What makes Chewy Pumpkin Snickerdoodle Cookies a must-try recipe? For starters, they’re incredibly easy to make, requiring minimal ingredients that you might already have in your pantry. Unlike some elaborate desserts, these cookies fit seamlessly into any weeknight baking adventure. They are simply delightful with a cup of hot cider or coffee, making them perfect for fall gatherings or a simple treat at home.
“These cookies are the perfect balance of soft and chewy, with that lovely pumpkin flavor shining through. They’re hands down the best autumn cookie I’ve tasted!”
Preparing Chewy Pumpkin Snickerdoodle Cookies
Creating these cookies is a straightforward process! You’ll first melt the butter to enhance flavor, allow it to cool, and then mix in the other ingredients methodically. Following this outlined process will ensure perfect results every time. Ready to bake? Let’s dive into what you need!
Ingredients you’ll need
Gather these items for your Chewy Pumpkin Snickerdoodle Cookies to whip up this delightful treat:
- 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)
Tip: For a twist, consider experimenting with white chocolate chips or pecans!
Step-by-step instructions
Let’s get you baking those cookies! Follow these straightforward directions to create your tasty treat:
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- In a large stainless steel pan, brown the butter over medium heat. Stir occasionally until it foams, pops, and develops a nutty aroma. When it’s browned, remove it from the heat.
- Let the browned butter cool. You’ll want it to be slightly under 1 cup (about 184 grams) and cooled to 70-75°F.
- While the butter cools, spread the pumpkin puree onto a plate. Use paper towels to absorb excess liquid until you have roughly 1/3 cup (68-75 grams) of dry pumpkin.
- In a bowl, whisk together the cooled butter with the brown sugar and granulated sugar until it resembles wet sand.
- Add in the egg yolks, vanilla, and dried pumpkin puree. Mix well.
- Gradually fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until combined. Chill the dough for about 5-10 minutes if it feels too soft.
- Meanwhile, combine the sugar and cinnamon in a small bowl.
- Scoop the dough into 3 tbsp-sized balls, rolling them in the cinnamon-sugar mixture before placing them onto the prepared baking sheet spaced 2-3 inches apart.
- Bake for 10-12 minutes until the edges are golden, and the centers are slightly underbaked. Allow them to cool on a wire rack, and enjoy!
Best ways to enjoy it
These Chewy Pumpkin Snickerdoodle Cookies shine even more when paired with the right accompaniments. Enjoy them fresh out of the oven alongside a cup of hot cocoa or a spiced latte. If you’re hosting a fall gathering, plate these with some warm apple cider or vanilla ice cream for an indulgent dessert experience. Ideal for sharing, these cookies are not just a snack; they are an invitation to pause and savor the flavors of the season.
How to store
To keep your leftovers fresh, store the cookies in an airtight container at room temperature for up to 2-3 days. If you want to enjoy them later, freeze the cookie dough balls before baking. When you’re ready for a treat, let them thaw at room temperature before popping them in the oven for fresh-baked bliss!
Tricks for success
For perfectly chewy cookies, ensure that your butter is cooled sufficiently before mixing it with the sugars. If it’s too warm, your cookies may spread flat. Always measure your flour accurately—spooning it into the measuring cup and leveling it off is key to cookie success. And remember, if the dough feels too soft after chilling, another short rest in the fridge will help.
Creative twists
Want to switch things up? Try adding some white chocolate chunks for a creamy contrast or incorporating chopped pecans for crunch. You can also experiment with different spices—ginger or nutmeg could provide a delightful twist that’s still in line with that yummy pumpkin flavor!
Common questions
How long does it take to prepare and bake these cookies?
The total time to prepare, chill, and bake these cookies is about 1 hour, with the actual baking taking only about 10-12 minutes.
Can I substitute the pumpkin puree?
Yes, you can use homemade pumpkin puree if desired, but ensure it’s well-drained and similar in consistency to the canned variety.
Can I freeze the baked cookies?
Absolutely! Once they are completely cooled, store them in an airtight container in the freezer for up to 3 months. When you’re ready to enjoy, just thaw at room temperature.
Now you’re all set to bake the most delightful Chewy Pumpkin Snickerdoodle Cookies that will have everyone coming back for seconds!
PrintChewy Pumpkin Snickerdoodle Cookies
Delightful autumn cookies combining warm spices and the comforting chewiness of a classic cookie, perfect for cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- In a large stainless steel pan, brown the butter over medium heat. Stir occasionally until it foams, pops, and develops a nutty aroma. Remove from heat.
- Let the browned butter cool to about 70-75°F.
- Spread the pumpkin puree onto a plate. Use paper towels to absorb excess liquid until you have roughly 1/3 cup of dry pumpkin.
- In a bowl, whisk together the cooled butter with the brown sugar and granulated sugar until it resembles wet sand.
- Add in the egg yolks, vanilla, and dried pumpkin puree. Mix well.
- Gradually fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until combined. Chill the dough for about 5-10 minutes if it feels too soft.
- Combine the sugar and cinnamon in a small bowl.
- Scoop the dough into 3 tbsp-sized balls, rolling them in the cinnamon-sugar mixture before placing them onto the prepared baking sheet spaced 2-3 inches apart.
- Bake for 10-12 minutes until the edges are golden and the centers are slightly underbaked. Allow them to cool on a wire rack, and enjoy!
Notes
For a twist, consider adding white chocolate chips or pecans. For chewy cookies, cool the butter sufficiently before mixing.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
