If you’re on the hunt for a fall-inspired treat that balances soft, chewy texture with warm, spicy flavors, this Chewy Pumpkin Snickerdoodle Cookies Recipe is about to become your new best friend. Imagine biting into a cookie where browned butter and pumpkin puree join forces with cinnamon sugar to create a moist, tender bite bursting with cozy autumn vibes. These cookies are simple enough for busy weeknights but special enough for holiday gatherings, offering a perfect twist on the classic snickerdoodle that you’ll crave again and again.
Ingredients You’ll Need
Gathering these ingredients is straightforward because each one plays a crucial role in making your Chewy Pumpkin Snickerdoodle Cookies just right. From the richness of browned butter to the subtle spice blend, every component adds a layer of flavor or texture that’s simply irresistible.
- 1/2 cup (113g) unsalted butter, browned and cooled: Browning the butter adds a nutty depth that transforms the cookie’s richness.
- 1/2 cup (100g) granulated sugar: Provides sweetness and helps with the cookie’s chewiness.
- 1/2 cup (100g) dark brown sugar, packed: Adds moisture and caramel notes for a complex flavor.
- 2 large egg yolks: Contribute to a tender yet chewy texture without excess cakiness.
- 1/3 cup (75g) pumpkin puree, dried out: Brings moisture, natural sweetness, and that unmistakable fall flavor; drying it ensures your cookies aren’t soggy.
- 1 tsp vanilla extract: Rounds out the flavor with warmth and sweetness.
- 1 1/2 cups (190g) all-purpose flour: The foundation of your cookie’s structure.
- 1 tsp pumpkin pie spice: A cozy blend of cinnamon, nutmeg, and cloves for that classic pumpkin spice effect.
- 1/2 tsp baking soda: Helps the cookies rise just enough to stay chewy.
- 1/2 tsp cream of tartar: A traditional snickerdoodle ingredient that adds a subtle tang and chewiness.
- 1/4 tsp salt: Balances sweetness and enhances all flavors.
- 1/4 cup (50g) granulated sugar and 1 tbsp cinnamon (for coating): This cinnamon sugar mixture is the signature snickerdoodle finish that adds a delightful crisp texture on the outside.
How to Make Chewy Pumpkin Snickerdoodle Cookies Recipe
Step 1: Brown the Butter
Start by melting the unsalted butter over medium heat in a saucepan. Stir constantly and pay close attention as the butter transitions to a golden brown color and releases an irresistible nutty aroma. This step is a game-changer; it upgrades the cookie’s flavor from ordinary to extraordinary. Once browned, let the butter cool to room temperature, then refrigerate until it’s about 75°F—still liquid but slightly cooler.
Step 2: Prepare the Pumpkin
Drying out your pumpkin puree is key to avoiding soggy cookies. Spread the pumpkin on a plate and press it gently with paper towels to remove excess moisture. This simple trick ensures the cookie dough won’t be too wet and the cookies bake up perfectly chewy.
Step 3: Mix the Dough
In a large mixing bowl, whisk together the cooled brown butter with both granulated and dark brown sugars until silky smooth. The sugar not only sweetens but also enhances chewiness. Add the egg yolks and vanilla extract, whisking to blend everything beautifully. Fold in the dried pumpkin puree, and then carefully incorporate the flour, pumpkin pie spice, baking soda, cream of tartar, and salt. Stir just until the dough comes together—overmixing can toughen your cookies.
Step 4: Scoop and Roll
Preheat your oven to 350°F (175°C) and prepare baking sheets lined with parchment paper—it prevents sticking and helps with even baking. In a small bowl, combine the granulated sugar and cinnamon for the classic snickerdoodle coating. Using a large cookie scoop (approximately 3 tablespoons), form dough balls and roll each generously in the cinnamon sugar mix. Place them on the baking sheet about 2 to 3 inches apart to allow spreading.
Step 5: Bake and Cool
Bake one sheet at a time for 10-12 minutes. You want the edges to turn a beautiful golden brown while the centers remain soft and slightly underbaked for that ultimate chew. Once out of the oven, let the cookies cool on the baking sheet for 5 minutes to finish setting—then transfer to a wire rack to cool completely. The result? Perfectly chewy, pumpkin-spiced cookies with a delightful cinnamon sugar crust.
How to Serve Chewy Pumpkin Snickerdoodle Cookies Recipe
Garnishes
For an extra special touch, sprinkle a pinch of flaky sea salt on top just before serving. It contrasts beautifully with the cinnamon sugar crust and intensifies all those pumpkin pie spice notes. A light drizzle of white chocolate or a dusting of powdered sugar also adds a festive look and a hint of sweetness.
Side Dishes
These cookies pair wonderfully with a steaming mug of chai tea or a creamy latte, perfect companions that complement the spiced pumpkin flavor. For a more indulgent pairing, serve alongside vanilla ice cream or a dollop of whipped cream for an autumn-inspired dessert plate.
Creative Ways to Present
Thinking of gifting or serving these cookies at a party? Stack them in a mason jar layered with cinnamon sticks for a rustic presentation. You can also sandwich a bit of cream cheese frosting or marshmallow fluff between two cookies to make irresistible seasonal cookie sandwiches that will wow friends and family.
Make Ahead and Storage
Storing Leftovers
Keep your Chewy Pumpkin Snickerdoodle Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for up to 4 days, making them a perfect make-ahead treat for busy autumn weeks.
Freezing
If you want to bake in bulk or save some for later, freeze the dough balls individually on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag and bake straight from frozen, adding a couple of extra minutes to the bake time. Baked cookies can also be frozen for up to 3 months—just thaw at room temperature when craving your fall favorite.
Reheating
To revive that freshly-baked warmth and softness, pop a cookie in the microwave for 10-15 seconds or warm in a preheated oven at 300°F for 5 minutes. It’ll feel like you just pulled it out of the oven again, fresh and irresistible.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and is actually recommended for consistent texture, just be sure to dry it out well by pressing with paper towels to avoid excess moisture in your dough.
What makes these cookies chewy instead of cakey?
The combination of browned butter, egg yolks instead of whole eggs, and the precise balance of baking soda and cream of tartar all contribute to the chewy texture you’re after in this Chewy Pumpkin Snickerdoodle Cookies Recipe.
Can I substitute the pumpkin pie spice?
Yes! If you don’t have pumpkin pie spice, you can make your own by mixing cinnamon, ground nutmeg, ginger, and cloves. It’s a nice way to customize the spice level to your preference.
Why is cream of tartar used in snickerdoodles?
Cream of tartar gives snickerdoodles their distinctive tangy flavor and helps maintain a tender yet chewy texture. It’s a small ingredient with a big impact that you don’t want to skip.
Can I make these cookies vegan or gluten-free?
For vegan versions, you’ll need to replace butter with a vegan alternative and use an egg substitute like flax eggs, though texture might slightly differ. Gluten-free all-purpose flour blends can substitute regular flour, but results may vary. Experimenting is fun but expect some differences from the classic chewy texture.
Final Thoughts
This Chewy Pumpkin Snickerdoodle Cookies Recipe is a heartwarming way to embrace the flavors of fall with a twist on a beloved classic. From the nutty browned butter to the soft pumpkin center and cinnamon sugar crust, each bite is pure autumn magic. I can’t wait for you to try these cookies and make them a regular staple during cozy, crisp days. Happy baking and pumpkin-loving!
Print
Chewy Pumpkin Snickerdoodle Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chewy Pumpkin Snickerdoodle Cookies offer a delightful twist on the classic snickerdoodle by infusing them with autumnal pumpkin flavor and warm pumpkin pie spices. The cookies feature browned butter for a rich, nutty depth and a soft, chewy texture, perfectly coated in a cinnamon sugar mixture. Ideal for fall baking or anytime you crave a cozy, spiced treat.
Ingredients
Brown Butter and Wet Ingredients
- 1/2 cup (113g) unsalted butter, browned and cooled
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) dark brown sugar, packed
- 2 large egg yolks
- 1/3 cup (75g) pumpkin puree, dried out (Libby’s recommended)
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
Cinnamon Sugar Coating
- 1/4 cup (50g) granulated sugar
- 1 tbsp cinnamon
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the unsalted butter while stirring constantly. Continue cooking until the butter turns a golden brown color and emits a rich, nutty aroma. Once browned, transfer the butter to a bowl and allow it to cool to room temperature. Then refrigerate until it reaches about 75°F and remains in liquid form.
- Prepare the Pumpkin: Spread the pumpkin puree evenly on a plate. Using paper towels, press gently over the pumpkin to remove excess moisture, which helps achieve the proper cookie texture. Set aside the dried pumpkin puree.
- Mix the Dough: In a large mixing bowl, whisk together the cooled browned butter with the granulated and dark brown sugars until the mixture is smooth. Add the egg yolks and vanilla extract, whisking until well combined. Stir in the dried pumpkin puree thoroughly. Gradually fold in the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until the dough forms evenly.
- Scoop and Roll: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, combine the granulated sugar and cinnamon for the coating. Using a large cookie scoop (about 3 tablespoons), scoop the dough, roll each ball in the cinnamon sugar mixture, and place them on the prepared baking sheet, leaving 2-3 inches of space between each cookie.
- Bake: Bake one sheet at a time for 10-12 minutes, until the edges are golden brown and the centers remain soft to the touch. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Brown the butter carefully to avoid burning; continuously stir and watch the color and aroma.
- Drying out the pumpkin puree is essential to prevent soggy cookies and maintain chewiness.
- Use a large cookie scoop for uniform-sized cookies and consistent baking.
- Allow cookies to cool before removing from the baking sheet to prevent breakage.
- Store cookies in an airtight container for up to 4 days or freeze for longer storage.
