Chewy Pumpkin Snickerdoodles Recipe

There is something absolutely magical about the Chewy Pumpkin Snickerdoodles that makes them an irresistible treat every fall and beyond. These cookies bring together the warm and cozy flavors of pumpkin and cinnamon in a soft, chewy texture that feels like a comforting hug with each bite. Perfectly spiced and lightly crisped on the edges, these pumpkin snickerdoodles are not only easy to make but also guaranteed to brighten up any coffee break, holiday gathering, or just a simple snack time moment. Let me take you through the joy of baking these delightful treats that truly bring fall flavors to life in the best possible way.

Ingredients You’ll Need

Every ingredient here plays an essential role in building the rich, spicy, and chewy promise of these pumpkin snickerdoodles. From the browned butter that adds a nutty depth to the blend of fall spices and pumpkin puree validating that luscious texture and flavor, each component is simple, yet crucial to the finished cookie.

• Unsalted butter (1 cup): Browning this butter unlocks a deep, toasty flavor that elevates the cookie’s richness.
• All-purpose flour (2 cups plus 3 tablespoons): The foundation of the cookie structure, spooned and leveled for accuracy.
• Baking soda (1 teaspoon): Provides lift and tender crumb for the perfect chewy texture.
• Cream of tartar (1 teaspoon): The classic snickerdoodle acidic agent keeping these cookies soft inside but firm outside.
• Ground cinnamon (1 teaspoon plus 1 teaspoon for topping): The signature warming spice that defines a snickerdoodle.
• Ground nutmeg (1/4 teaspoon), ground ginger (1/4 teaspoon), and ground cloves (1/8 teaspoon): These spices combine for a perfectly balanced pumpkin spice flavor.
• Kosher salt (1/2 teaspoon): Enhances all the sweet and spicy flavors at play.
• Dark brown sugar (1 cup, packed): Adds depth with its molasses notes, contributing to chewy softness.
• Granulated sugar (1/4 cup plus 1/3 cup for topping): For sweetness and that coveted cinnamon sugar crunch on top.
• Pumpkin puree (1/3 cup): The star ingredient that brings moisture and that unmistakable fall flair.
• Egg yolk (1, room temperature): Adds richness and helps bind the dough together.
• Molasses (1 tablespoon): Not blackstrap, but regular molasses enhances the color and deepens sweetness.
• Vanilla extract (1½ teaspoons): Rounds out flavors with a touch of floral warmth.

How to Make Chewy Pumpkin Snickerdoodles

Step 1: Brown the Butter

Browning the butter is where kitchen magic begins. Melt the unsalted butter over medium heat and watch as it crackles, foams, and turns a beautiful golden color with nutty brown bits settling at the bottom. This process takes patience but adds an irresistible toasted richness that is key to your chewy pumpkin snickerdoodles. Once browned, pour it into a bowl and chill until cool but still pourable.

Step 2: Prepare the Pumpkin Puree

Moisture control is essential for chewy cookies, so gently blot the pumpkin puree with paper towels to remove excess water. This keeps your dough from becoming too wet and your baked treats from spreading out too much — all while maintaining that pumpkin punch.

Step 3: Mix Wet Ingredients

In the bowl of your stand mixer, combine the browned butter with both the granulated and brown sugars until the mixture resembles wet sand. This step is crucial for a perfect crumb. Then, add in the pumpkin puree, egg yolk, molasses, and vanilla, mixing until combined. Don’t forget to scrape down the sides for an even blend.

Step 4: Combine Dry Ingredients

Whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, cloves, and salt in a separate bowl. Adding these spices this way ensures they’re evenly distributed for consistent flavor in every bite.

Step 5: Bring Dough Together and Chill

Gradually add the dry ingredients to the wet mixture and mix just until a few streaks of flour remain — overmixing can toughen the cookies. Then refrigerate the dough uncovered for 30 minutes to help it firm up and develop flavor, making rolling easier and baking results better.

Step 6: Prepare Cinnamon Sugar Topping and Preheat Oven

While the dough chills, whisk together the remaining granulated sugar and cinnamon in a shallow bowl. This classic topping will give your Chewy Pumpkin Snickerdoodles that irresistible crackly crust they’re known for. Also, preheat your oven to 350°F and line baking sheets with parchment paper.

Step 7: Shape and Coat the Cookies

Using a large cookie scoop, portion the dough into generous 2-ounce mounds — no need to roll between your palms. Instead, simply dip and turn each to coat completely in the cinnamon sugar. This technique preserves the dough’s texture and helps the topping adhere beautifully.

Step 8: Bake to Perfection

Arrange the cinnamon-coated dough balls 2 to 3 inches apart on the baking sheets. Bake on the center rack for 9 to 10 minutes, watching for set edges and cracked tops. The smell midway through baking alone is enough to have your mouth watering! Avoid overbaking to keep that chewy center.

Step 9: Cool and Garnish

Allow the cookies to cool on the baking sheets for 5 to 10 minutes before transferring to a wire rack. If you want, sprinkle just a touch more cinnamon sugar on top for some extra sparkle and flavor that will keep everyone coming back for more.

How to Serve Chewy Pumpkin Snickerdoodles

Garnishes

These cookies shine on their own but feel free to get creative. A light dusting of powdered sugar or a drizzle of white chocolate complements the warm spices beautifully. You can even sandwich them with a cinnamon cream cheese frosting for an indulgent treat.

Side Dishes

Pair your chewy pumpkin snickerdoodles with a steaming mug of chai tea, spiced coffee, or a frothy pumpkin latte. The warm spices in your drink of choice will echo those in the cookie, creating a cozy duo perfect for a chilly afternoon.

Creative Ways to Present

For festive occasions, stack your pumpkin snickerdoodles tied with twine or presented in decorative tins. They also make fantastic edible gifts when wrapped in parchment paper with a personalized tag. If serving at a party, arrange them on a platter with dollops of whipped cream and fresh cranberries for a show-stopping display.

Make Ahead and Storage

Storing Leftovers

Store your cooled chewy pumpkin snickerdoodles in an airtight container at room temperature for up to 3 days. To keep them soft, place a slice of bread inside the container — the cookies will happily soak up just enough moisture to stay tender.

Freezing

These pumpkin snickerdoodles freeze wonderfully. Freeze them in a single layer on a baking sheet before transferring them to a freezer bag or container. When ready to enjoy, thaw at room temperature for a few hours or warm gently in the oven.

Reheating

If you want to enjoy a freshly baked vibe, warm a cookie in the microwave for 10 to 15 seconds or in a 300°F oven for a few minutes. The chewy texture and pumpkin aroma will be revived and ready to delight all over again.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree for this recipe because pumpkin pie filling has added sugars and spices that can throw off the balance of flavors and textures in your chewy pumpkin snickerdoodles.

Why do I need to brown the butter? Can I skip this step?

Browning the butter adds a toasty, nutty depth to the cookies that regular melted butter won’t provide. It’s a small extra effort that transforms these snickerdoodles from ordinary to extraordinary.

How do I keep my snickerdoodles chewy instead of cakey?

The combination of brown sugar, careful mixing, and avoiding overbaking helps keep these pumpkin snickerdoodles soft and chewy. Make sure not to overmix or overbake for the best texture.

Can I substitute the molasses with something else?

Molasses adds rich sweetness and a little bite of complexity, but if you’re out, you can try dark corn syrup or honey, though the flavor profile will be slightly different. Avoid blackstrap molasses, as it is too bitter.

Are these cookies allergy-friendly?

This recipe contains butter and egg yolk, so it’s not suitable for dairy or egg allergies without substitutions. However, the ingredient list is free from nuts, making it safe for those with nut allergies.

Final Thoughts

Baking Chewy Pumpkin Snickerdoodles feels like welcoming fall into your home with open arms. They are a wonderful way to celebrate pumpkin season with a twist on the classic snickerdoodle cookie. Once you try them, I’m confident these soft, spiced, and utterly delicious cookies will become a beloved staple in your baking repertoire. So go ahead, gather your ingredients, and treat yourself and your loved ones to some pumpkin-infused joy. You won’t regret it!

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