If you love cookies that are chewy, spiced, and loaded with cozy fall flavor, these Chewy Pumpkin Snickerdoodle Cookies absolutely belong in your kitchen this season. Imagine buttery, pumpkin-rich treats with a crackly cinnamon-sugar shell and that signature snickerdoodle tang—pure baking magic in every bite!
Why You Should Make This Recipe
- Unbeatable Texture: These cookies are irresistibly soft and chewy—thanks to browned butter and just the right touch of pumpkin puree.
- Fall Flavors Galore: With warm pumpkin spice and classic cinnamon-sugar, each bite tastes like autumn in cookie form.
- No-Fail Impressiveness: Friends and family always rave over the snickerdoodle twist, especially when they’re homemade!
- Easy to Customize: Ingredient swaps and add-ins make these cookies perfect for personalizing or sharing.
Ingredients & Substitutions
These Chewy Pumpkin Snickerdoodle Cookies come together with pantry staples and a few autumn essentials. Each ingredient pulls its weight in flavor, texture, or that glorious golden color—let’s break down the details:
- Unsalted Butter: Browning the butter unlocks a deep, nutty flavor that transforms these cookies from simple to spectacular.
- Libby’s Pumpkin Puree: Make sure it’s pure pumpkin, not pie filling—press out extra moisture for the chewiest texture.
- Granulated Sugar: For sweetness and that classic snickerdoodle crunch when rolled.
- Dark Brown Sugar: Adds extra moisture and a hint of molasses that really amps up the flavor.
- Egg Yolks: Just the yolks for richness and that truly chewy bite.
- Vanilla Extract: Always use pure vanilla for warmth and depth—you can taste the difference!
- All-Purpose Flour: The base of the dough; fluff, spoon, and level for bakery-perfect results (or weigh for foolproof accuracy).
- Pumpkin Spice: Brings those familiar fall notes—if you’re out, try cinnamon, nutmeg, and a dash of ginger instead.
- Baking Soda & Cream of Tartar: The dynamic duo that gives snickerdoodles their puff and signature tang.
- Kosher Salt: Just a pinch sharpens and balances all the sweet, spiced flavors.
- Ground Cinnamon & Extra Sugar: For rolling—an irresistible, sparkly finish with plenty of cinnamon fragrance.
How to Make Chewy Pumpkin Snickerdoodle Cookies
Step 1: Brown and Cool the Butter
Start by browning your butter in a stainless steel pan over medium heat, stirring often and watching for those fragrant brown bits to appear at the bottom. It should smell delightfully nutty! Pour the browned butter into a glass measuring cup and let it chill in the fridge, stirring every 20 minutes, until it cools to 70–75°F—cool but still pourable for perfect cookies.
Step 2: Prep and Dry the Pumpkin Puree
Spread the pumpkin puree on a plate, then use paper towels to absorb extra moisture. Drying the puree like this ensures your Chewy Pumpkin Snickerdoodle Cookies turn out chewy—not cakey, with no excess liquid sabotaging the dough!
Step 3: Make the Dough
Once the butter is perfectly cool, whisk it with both sugars for about a minute until it looks like sandy caramel. Add egg yolks, vanilla, and your now-dry pumpkin; whisk again until everything’s creamy and smooth. Using a spatula or spoon, fold in your flours, pumpkin spice, salt, cream of tartar, and baking soda—just until combined so you keep all that chewy softness.
Step 4: Chill and Scoop
Pop the dough in the fridge for at least 5 minutes to help firm things up (longer if it feels really sticky). Meanwhile, stir together cinnamon and sugar in a small bowl for rolling. Scoop out big, generous balls (about 3 tablespoons each), roll each one in the cinnamon sugar, then space them out on baking sheets—these beauties need some room to spread!
Step 5: Bake and Cool
Bake your cookies one pan at a time at 350°F for 10–12 minutes, just until the edges are golden and the centers look puffed but slightly underdone. Leave them on the tray to cool completely—this helps the chewy centers set up and keeps them bakery-worthy!
How to Serve Chewy Pumpkin Snickerdoodle Cookies
Garnishes
For that extra special touch, sprinkle your cookies with a little extra cinnamon sugar as soon as they come out of the oven, or try a dusting of powdered sugar for a snowy look—simple, beautiful, and so inviting.
Side Dishes
There’s nothing better than pairing these Chewy Pumpkin Snickerdoodle Cookies with a mug of spiced chai, a pumpkin latte, or even a scoop of vanilla ice cream—each plays up the spices and deepens the cozy vibes.
Creative Ways to Present
Stack the cookies in clear treat bags tied with orange ribbon for adorable gifts, or pile them high on a rustic wooden platter with cinnamon sticks and mini pumpkins for a festive harvest table centerpiece. For parties, tuck a few into a bakery box lined with parchment—instant fall happiness to-go!
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature—they’ll stay soft and chewy for 2–3 days, if they last that long without being devoured!
Freezing
To freeze, shape and sugar-roll the dough balls, then freeze them on a tray before transferring to a zip-top bag. Bake straight from frozen, adding an extra minute or two; the cookies will still be wonderfully chewy and just as delicious.
Reheating
If you like your Chewy Pumpkin Snickerdoodle Cookies extra-warm, pop them in the microwave for 8–10 seconds—just long enough to revive their fresh-baked magic and bring out all those autumn aromas.
FAQs
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Why do I need to dry out the pumpkin puree?
Drying the pumpkin puree removes excess moisture, which keeps the Chewy Pumpkin Snickerdoodle Cookies from becoming cakey or spreading too much—making them perfectly chewy instead of fluffy or flat.
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Can I use pumpkin pie spice instead of individual spices?
Absolutely! Pumpkin pie spice is a handy, flavorful blend that works perfectly in these cookies. If you don’t have it, feel free to mix cinnamon, nutmeg, ginger, and a touch of clove.
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What can I use instead of cream of tartar?
Cream of tartar gives snickerdoodles their signature tang, but if you’re out, try replacing it with a teaspoon of lemon juice or white vinegar—though the flavor will be slightly different, your cookies will still be delicious.
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Can I make Chewy Pumpkin Snickerdoodle Cookies gluten-free?
Yes! Swap the all-purpose flour for your favorite cup-for-cup gluten-free blend; just be sure to weigh for accurate results and double-check that all your other ingredients are gluten-free.
Final Thoughts
If you’re ready to bring a little extra warmth and cheer to your baking, you simply must try these Chewy Pumpkin Snickerdoodle Cookies. They’re an absolute crowd-pleaser, and I know they’ll become a treasured part of your autumn baking tradition—happy baking, my friend!
Print
Chewy Pumpkin Snickerdoodle Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Makes about 18 cookies 1x
- Category: Baking
- Method: Oven
- Cuisine: American
Description
Delight in the warm flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. A perfect blend of pumpkin, spices, and sugar in every bite!
Ingredients
Cookie Dough:
- 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 cups + 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
Rolling Mixture:
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven and prepare trays: Preheat to 350 F/180 C. Line two baking trays with parchment paper.
- Brown the butter: Brown butter in a pan until nutty, then cool.
- Prepare the pumpkin puree: Dry out pumpkin puree on paper towels.
- Mix wet ingredients: Whisk in sugars, egg yolks, vanilla, and pumpkin puree.
- Combine dry ingredients: Fold in flour, spices, salt, cream of tartar, and baking soda.
- Chill and roll: Chill dough, then roll into cinnamon-sugar mixture.
- Bake: Place on baking sheet and bake for 10-12 minutes.
- Cool and enjoy: Let cool on a wire rack before enjoying!
Notes
- For best results, measure flour using the spoon-level method, not by scooping with a measuring cup.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
