As autumn settles in and the air turns crisp, the irresistible scent of freshly baked cookies fills my kitchen, evoking memories of cozy gatherings and warm laughter. Today, I’m excited to share my recipe for Chewy Pumpkin Snickerdoodle Cookies, a delightful twist on the classic favorite. With their tender, gooey texture and the warm spices of fall, these cookies are perfect for anyone tired of fast food and looking for a comforting treat. The best part? There’s no chilling required, and you won’t even need a mixer! Perfect for a last-minute dessert or a sweet addition to any fall gathering, these cookies will certainly warm your heart and home. Curious about how to make them? Let’s get started!
Why Are These Cookies So Irresistible?
Irresistible Flavor: Each bite bursts with the warm, cozy flavors of brown butter and pumpkin spice, making them perfect for fall.
No Mixer Needed: You can whip these up by hand, making it an effortless treat for any home cook.
Quick & Easy: With no chilling time required, you’ll have fresh cookies in less than 30 minutes.
Perfectly Chewy: The combination of dark brown sugar and egg yolks creates a delightfully gooey texture that melts in your mouth.
Versatile Enjoyment: Enjoy them as a cozy snack with coffee, or gift them to friends during the cozy fall season, just like with Pumpkin Spice Gooey treats!
Chewy Pumpkin Snickerdoodle Cookies
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For the Batter
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Unsalted Butter – Provides richness and enhances flavor with a delightful nutty taste when browned.
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Libby’s Pumpkin Puree – Adds moisture and distinct pumpkin flavor; use this brand to ensure consistent results.
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Granulated Sugar – Brings sweetness and a slight crunch to each delicious bite.
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Dark Brown Sugar – Increases chewiness thanks to higher molasses content; can substitute with light brown sugar if needed.
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Large Egg Yolks – Creates a gooey center while preventing a cakey texture, crucial for these chewy cookies.
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Vanilla Extract – Boosts overall flavor, making these cookies absolutely irresistible.
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All-Purpose Flour – Provides essential structure; measure it accurately to ensure the perfect cookie consistency.
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Pumpkin Spice – Infuses warm autumn flavors; feel free to make your own blend or use store-bought.
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Baking Soda & Cream of Tartar – Essential leavening agents that help achieve the desired puffiness and texture.
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Kosher Salt – Balances the sweetness, enhancing the overall taste experience.
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For Rolling
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Cinnamon & Granulated Sugar – Combine to create a flavorful, crunchy coating that elevates the cookie’s exterior.
With this assembly of ingredients, you’ll be well on your way to creating Chewy Pumpkin Snickerdoodle Cookies that not only satisfy your sweet tooth but also fill your home with the comforting scents of fall!
Step‑by‑Step Instructions for Chewy Pumpkin Snickerdoodle Cookies
Step 1: Brown the Butter
Start by melting unsalted butter in a medium saucepan over medium heat, swirling occasionally, until it turns a golden brown and emits a nutty aroma, about 5-7 minutes. Remove from heat and allow the butter to cool down to 70-75°F, which is crucial to achieve chewiness in your Chewy Pumpkin Snickerdoodle Cookies.
Step 2: Prepare the Pumpkin
While the butter cools, take your Libby’s pumpkin puree and place it in a clean kitchen towel. Squeeze out excess moisture until the puree resembles the consistency of soft playdough. This step is essential for preventing overly moist cookies and ensures that your pumpkin flavor shines through in the final result.
Step 3: Mix Sugars and Butter
In a large mixing bowl, whisk together the cooled brown butter with granulated sugar and dark brown sugar until everything is well combined and looks creamy, about 2-3 minutes. This mixture will give your Chewy Pumpkin Snickerdoodle Cookies their delightful sweetness and chewy texture, setting the perfect foundation for the rest of the ingredients.
Step 4: Combine Wet Ingredients
To the sugar and butter mixture, add in the large egg yolks, vanilla extract, and the prepared pumpkin puree. Stir thoroughly until all the ingredients are fully incorporated, ensuring a smooth and homogenous mixture. This will enhance the rich flavors and create a beautifully moist dough that melts in your mouth.
Step 5: Incorporate Dry Ingredients
Gradually fold in the all-purpose flour, pumpkin spice, cream of tartar, baking soda, and kosher salt until just combined. Be careful not to over-mix; you want the flour to be fully blended without developing gluten, which could affect the chewy texture of your cookies.
Step 6: Chill the Dough
Cover your mixing bowl with plastic wrap and let the dough chill briefly for about 10-15 minutes. This makes the dough easier to handle and helps the flavors meld together, making your Chewy Pumpkin Snickerdoodle Cookies even more delicious when they’re baked.
Step 7: Shape Cookies
Preheat your oven to 350°F and line baking trays with parchment paper. Using a 3-tablespoon cookie scoop, portion the dough and roll each scoop into a ball. Roll the dough balls in a mixture of cinnamon and granulated sugar to create a sweet, crunchy coating before placing them on the prepared trays about 2 inches apart.
Step 8: Bake
Bake your Chewy Pumpkin Snickerdoodle Cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look puffy but still soft. Remove them from the oven and let the cookies cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely.
Chewy Pumpkin Snickerdoodle Cookies Variations
Feel free to explore these delightful twists that invite you to make this recipe uniquely yours!
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Light Brown Sugar: Substitute dark brown sugar with light for a milder sweetness. The texture may be slightly less chewy but equally delicious.
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Add Chocolate Chips: Stir in 1 cup of semi-sweet chocolate chips for a chocolatey twist. Pumpkin and chocolate together create a winning flavor combination that’s simply irresistible.
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Nutty Crunch: Incorporate 1/2 cup of chopped pecans or walnuts for added texture. The nuts will lend a delightful crunch and elevate the cookie experience.
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Spicy Kick: Add a pinch of cayenne pepper to the sugar rolling mixture for a hint of heat. This unexpected twist will awaken your taste buds with every bite.
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Pumpkin Spice Lovers: Boost the pumpkin spice flavor by adding an extra teaspoon of the blend. The more spice, the merrier—everyone loves that warm autumn aroma!
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Maple Syrup Glaze: Drizzle a simple maple syrup glaze over the cooled cookies for added sweetness and a rustic finish. It complements the pumpkin flavor beautifully!
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Fruity Sweetness: Mix in 1/2 cup of dried cranberries or raisins for a fruity surprise. They add not only sweetness but also a chewy texture that pairs wonderfully with pumpkin.
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For the Adventurous: Make a batch of Pumpkin Pie Tacos with the cookies, using crumbled cookies as a base for these fun treats. A perfect blend of flavors, ready for sharing!
What to Serve With Chewy Pumpkin Snickerdoodle Cookies
Indulging in warm, chewy cookies can create the perfect atmosphere for comfort and connection. Enhance your cozy gathering with these delightful pairings.
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Spiced Chai Latte: This warm beverage mirrors the spices in the cookies, creating a harmonious blend of flavors that will envelop you in warmth.
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Creamy Pumpkin Soup: A comforting bowl of soup provides a savory contrast to the sweetness of the cookies, fulfilling your fall cravings in every bite.
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Vanilla Ice Cream: The rich creaminess of vanilla ice cream paired with the spiced cookies creates a delightful treat that will melt in your mouth, ideal for a sweet ending.
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Caramel Drizzle: A touch of warm caramel sauce drizzled over each cookie elevates their sweetness, adding a decadent finish that will leave everyone wanting more.
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Apple Cider: Both chilled and warm versions bring a festive flavor to your gathering that perfectly complements the autumn essence of the cookies.
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Nutty Granola Bars: For a more healthful choice, nutty granola bars provide crunch and energy, offering a balance to the indulgence of the cookies.
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Maple Pecan Pie: The rich flavors of this classic pie pair seamlessly with the cookies, creating a fall dessert table that feels truly indulgent.
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Fall Fruit Salad: A salad featuring crisp apples, pears, and pomegranates adds refreshing textural contrast and bursts of flavor that brighten up your dessert spread.
Storage Tips for Chewy Pumpkin Snickerdoodle Cookies
Room Temperature: Store cookies in an airtight container for up to 3 days to maintain their chewy texture and freshness.
Fridge: If you want to extend their longevity, you can keep the cookies in the refrigerator for up to a week, but they may lose some chewiness.
Freezer: Freeze unbaked dough balls without cinnamon sugar for up to 3 months. When ready, roll them in sugar and bake straight from the freezer, adding a couple of extra minutes to the baking time.
Reheating: To revive baked Chewy Pumpkin Snickerdoodle Cookies, microwave them for about 10-15 seconds or warm them in the oven at 350°F for 5 minutes for that fresh-baked experience.
Expert Tips for Chewy Pumpkin Snickerdoodle Cookies
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Measure Accurately: Use the spoon-level method for flour to avoid excess, which can make your cookies dry instead of chewy.
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Cool Butter Properly: Make sure your browned butter cools to 70-75°F; too hot butter can cause the cookies to spread too much.
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Dry Pumpkin Well: Ensure that your Libby’s pumpkin puree is not too moist by squeezing out excess water; this helps maintain the correct texture.
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Adjust Baking Time: For smaller cookies, reduce the scoop size and bake for about 9 minutes to prevent overbaking.
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Experiment with Spices: Feel free to add extra spices like nutmeg or cloves for a unique twist on the classic flavors of these Chewy Pumpkin Snickerdoodle Cookies.
Make Ahead Options
These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance. Simply mix all the ingredients as directed, roll the dough into balls, and then refrigerate them—this helps to enhance the flavors and keeps the dough easy to handle. For longer storage, freeze the unbaked dough balls for up to 3 months. When you’re ready to bake, there’s no need to thaw; just roll them in cinnamon sugar and pop them straight into the oven, adding an extra minute or two to the baking time. This way, you’ll enjoy warm, fresh cookies anytime with minimal effort!
Chewy Pumpkin Snickerdoodle Cookies Recipe FAQs
How do I choose the right pumpkin for this recipe?
Absolutely! I highly recommend using Libby’s Pumpkin Puree specifically, as other brands may have varying moisture content. This can really affect the final texture of your cookies. When selecting canned pumpkin, check that the label states 100% pure pumpkin for the best results.
How do I store leftover Chewy Pumpkin Snickerdoodle Cookies?
You can store these cookies in an airtight container at room temperature for 2-3 days. To maintain their delicious chewiness, keep them away from direct sunlight and humidity. If you have more than you can eat, the refrigerator can help extend their shelf life to about a week, though they may lose some of that delightful chewiness.
Can I freeze the dough for Chewy Pumpkin Snickerdoodle Cookies?
Yes, absolutely! To freeze the dough, scoop it into balls and place them on a baking sheet lined with parchment paper. Freeze them until firm, then transfer to an airtight container or zip-top bag for up to 3 months. When ready to bake, roll them in cinnamon sugar (if you want) and bake directly from the freezer, adding a couple of extra minutes to your baking time.
What should I do if my cookies spread too much while baking?
Very good question! If your cookies spread too much, it may be due to overly warm browned butter when mixed. Make sure your butter is cooled to the correct temperature (70-75°F) before combining it with other ingredients. Additionally, you can try adding a bit more flour, a tablespoon at a time, to your mixture for a thicker dough.
Are these cookies safe for pets or those with allergies?
These Chewy Pumpkin Snickerdoodle Cookies contain common allergens such as gluten (from flour) and dairy (from butter). It’s best to avoid sharing them with pets, especially chocolate and certain spices. For those with dietary restrictions, consider modifications like gluten-free flour or vegan butter alternatives, but keep in mind that this may change the final outcome.
Chewy Pumpkin Snickerdoodle Cookies That Melt in Your Mouth
Ingredients
Equipment
Method
- Brown the butter in a medium saucepan for 5-7 minutes.
- Prepare the pumpkin by squeezing out excess moisture.
- Mix sugars and browned butter until creamy.
- Combine wet ingredients with the sugar and butter mixture.
- Incorporate dry ingredients until just combined.
- Chill the dough for 10-15 minutes.
- Shape cookies and roll in cinnamon sugar before baking.
- Bake in a preheated oven at 350°F for 10-12 minutes.
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