Chewy Pumpkin Snickerdoodle Cookies Recipe

If you’re on the hunt for a fall treat that truly brings all the cozy vibes, you’ve absolutely got to try these Chewy Pumpkin Snickerdoodle Cookies. They combine the classic cinnamon-sugar kiss of snickerdoodles with the warm, tender earthiness of pumpkin that’s perfectly enhanced by pumpkin spice. Each bite delivers a soft, chewy texture that feels like a warm hug on a crisp autumn afternoon, making these cookies an instant favorite in my kitchen and hopefully yours too!

Ingredients You’ll Need

These ingredients are simple but essential to creating the perfect balance of flavor and texture in the Chewy Pumpkin Snickerdoodle Cookies. Each one plays a special role, from the nutty depth of browned butter to the tender moisture of pumpkin puree, ensuring every cookie comes out just right.

• Unsalted butter: Browning it adds a rich, nutty flavor that elevates every bite.
• Libby’s Pumpkin Puree: Drained properly to keep the dough perfectly moist but not soggy.
• Granulated sugar: Adds just the right amount of sweetness and crunch.
• Dark brown sugar: Packed for deeper caramel notes and chewy texture.
• Egg yolks: Give extra richness and help bind everything beautifully.
• Vanilla extract: For that warm, inviting background flavor.
• All-purpose flour: The structure of your cookie, measured carefully for the best texture.
• Pumpkin spice: Infuses those classic autumn flavors—cinnamon, nutmeg, and clove.
• Baking soda: Helps the cookies rise without losing chewiness.
• Cream of tartar: Adds a slight tang and chewy snickerdoodle signature.
• Kosher salt: Balances the sweetness and boosts flavor.
• Cinnamon and extra sugar: For rolling and that signature snickerdoodle coating.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Brown the Butter

Start by melting the unsalted butter over medium heat. It will foam and crackle as the milk solids brown, releasing a nutty, fragrant aroma that sets the flavor foundation for your cookies. Keep an eye on it and stir occasionally so it doesn’t burn. Once it’s golden brown with those tempting browned bits, transfer it to a glass container and chill it in the fridge, stirring every 20 minutes until it cools to around 70-75°F. This crucial step ensures your cookies won’t spread too thin in the oven.

Step 2: Prepare the Pumpkin Puree

While the butter cools, handle the pumpkin puree with care. Spread it on a plate and press it with paper towels to soak up any excess moisture. The goal is to have pumpkin that’s thick and pliable, almost like soft playdough, which prevents your cookies from becoming too wet or fluffy. You’ll want roughly a third of a cup once dried.

Step 3: Mix Sugars and Butter

Whisk together the cooled browned butter with granulated and dark brown sugar for about a minute. The mixture should look like wet sand, signaling the sugars and butter are perfectly combined and ready for the next steps.

Step 4: Add Egg Yolks, Vanilla, and Pumpkin

Whisk in two large egg yolks, room temperature, alongside the vanilla extract and the dried pumpkin puree. These ingredients add richness and moisture to the dough, enhancing the chewy texture and underscoring pumpkin’s warm flavor.

Step 5: Incorporate Dry Ingredients

Gently fold in the flour, pumpkin spice, baking soda, cream of tartar, and salt. Mix just until everything is combined—over-mixing can make the cookies tough. Pop the dough in the fridge for about five minutes to firm up. If it still feels soft, a little extra chill time will make managing the dough much easier.

Step 6: Roll in Cinnamon Sugar and Bake

Mix cinnamon with granulated sugar in a small bowl for rolling. Scoop out 3-tablespoon-sized balls of dough and roll each one generously in the cinnamon sugar mixture. Place the coated balls on parchment-lined baking trays with 2-3 inches of space to allow for gentle spreading. Bake at 350°F (180°C) for 10 to 12 minutes until the edges are golden and the centers look just slightly underbaked and puffed up. Cool on wire racks before enjoying these irresistible chewy delights.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Garnishes

Sprinkle a little extra cinnamon sugar on top before serving for an extra sparkly finish. For a cozy twist, drizzle warm caramel or a thin glaze made from powdered sugar and milk. Toasted chopped pecans or walnuts also make a fantastic crunchy garnish that complements the autumnal flavors perfectly.

Side Dishes

These cookies pair beautifully with warm drinks like chai tea, hot apple cider, or a rich cup of coffee. A scoop of vanilla ice cream or a dollop of whipped cream adds a luscious creamy contrast to the chewy, spiced cookie texture.

Creative Ways to Present

Serve the Chewy Pumpkin Snickerdoodle Cookies stacked on a rustic wooden board or in a gorgeous autumn-themed tin for gifting. You can also sandwich them with cream cheese frosting or pumpkin spice buttercream for an indulgent seasonal treat everyone will remember.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature for up to 2-3 days. This keeps their signature chewiness perfectly intact without drying out. If you want to maintain freshness longer, a quick chill in the fridge before serving will help refresh them.

Freezing

The cookie dough balls freeze beautifully before baking. Just shape and roll them in cinnamon sugar, then freeze on a tray before transferring to a freezer-safe bag. When you’re ready to bake, let the dough come to room temperature before popping them in the oven for that signature texture and flavor.

Reheating

Warm your cookies gently in a 300°F oven for 5 minutes to bring back their soft, chewy magic. You can also microwave them for about 10-15 seconds, but be careful not to overdo it or they’ll become too soft.

FAQs

Why do these cookies stay chewy instead of crispy?

The secret lies in the browned butter, pumpkin puree, and egg yolks, as well as the proper chilling of the dough and butter. These ingredients keep moisture in and create that uniquely soft, tender texture you want in a chewy cookie.

Can I use canned pumpkin from brands other than Libby’s?

While you can, Libby’s Pumpkin Puree tends to be more consistent with moisture content, which is key to getting the right dough consistency. If you use another brand, be sure to press out extra liquid thoroughly to prevent soggy cookies.

How do I measure flour so these cookies turn out perfectly?

Use the spoon-and-level method: fluff the flour first, spoon it gently into your measuring cup, then level it off with a knife. Avoid scooping directly with the cup to prevent packing too much flour, which can lead to dry, tough cookies.

Can I make these cookies gluten-free?

With the right all-purpose gluten-free flour blend that includes xanthan gum, these cookies can turn out great! Just make sure the blend you use is suitable for baking chewy cookies to mimic the texture accurately.

Why did my cookies spread too thin?

This usually happens if the browned butter is too warm when mixed or if the pumpkin puree retained too much moisture. Chill your butter to the recommended temperature and press out the pumpkin’s moisture thoroughly to avoid overly thin cookies.

Final Thoughts

There’s truly something magical about sinking your teeth into Chewy Pumpkin Snickerdoodle Cookies that marry seasonal warmth with classic cinnamon sugar charm. They’re a guaranteed crowd-pleaser and an absolute must for pumpkin lovers craving that perfect balance of spice, sweetness, and chewy texture. I can’t wait for you to make these your own autumn staple and enjoy them with friends, family, or simply as your personal treat.

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