Chewy Pumpkin Snickerdoodle Cookies Recipe

Let me introduce you to one of my all-time seasonal favorites: Chewy Pumpkin Snickerdoodle Cookies! These delightful treats elegantly combine the classic snickerdoodle cinnamon sugar charm with the rich warmth of pumpkin, creating a cookie that’s chewy, soft, and just bursting with cozy autumn flavor. If you love pumpkin and crave that perfect cinnamon sugar coating but want something with a bit more depth and moisture, this recipe is going to become your new go-to. Seriously, these chewy pumpkin snickerdoodle cookies are everything you dream of when fall rolls in—comforting, flavorful, and utterly addictive.

Ingredients You’ll Need

Each ingredient in this Chewy Pumpkin Snickerdoodle Cookies recipe plays a crucial role in building its incredible texture, mood-enhancing flavor, and inviting color. The components are simple, but the magic happens when they all come together perfectly.

• Unsalted butter (1 cup): Browning the butter adds a nutty, deep flavor that makes these cookies extra special.
• Libby’s Pumpkin Puree (2/3 cup): Using this specific brand ensures consistent moisture and that classic mild pumpkin taste.
• Granulated sugar (1/2 cup + 1/3 cup for rolling): Adds sweetness and, when combined with cinnamon, creates the signature snickerdoodle coating.
• Dark brown sugar (1/2 cup + 2 tablespoons, packed): Brings a rich, molasses-like flavor that enhances chewiness.
• Egg yolks (2 large): Provide richness and help bind the dough without making the cookies cakey.
• Vanilla extract (2 teaspoons): Lifts the pumpkin spice flavors with a lovely aromatic note.
• All-purpose flour (1 2/3 cups + 1 tablespoon): The dry backbone of the dough; measure carefully for the ideal chew.
• Pumpkin spice (1 1/2 teaspoons): Infuses that quintessential blend of cinnamon, nutmeg, and cloves to complement the pumpkin.
• Baking soda (1 teaspoon): Helps the cookies rise gently and maintain softness.
• Cream of tartar (1 teaspoon): A classic snickerdoodle ingredient that adds a subtle tang and tenderness.
• Kosher salt (1/2 teaspoon): Balances sweetness and enhances overall flavor.
• Ground cinnamon (1 teaspoon, for rolling): Essential for coating the cookie dough balls to get that iconic snickerdoodle taste.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Brown the Butter

Start by gently browning the unsalted butter in a stainless steel pan over medium heat. Don’t rush this step—it takes some patience as the butter foams, crackles, and releases those golden brown bits. The aroma that fills your kitchen is heavenly and sets the tone for the cookies. Once browned, chill the butter until it’s cool but still liquid, as this is the secret for preventing flat, greasy cookies and ensuring that gorgeous chewiness we’re after.

Step 2: Prepare the Pumpkin Puree

Next, take your Libby’s Pumpkin Puree and press out as much liquid as possible using paper towels. This might seem like extra effort, but it’s crucial to remove the pumpkin’s excess moisture so that your cookies stay chewy and don’t puff up like little cakes. You want your pumpkin to feel like soft playdough—moist but firm.

Step 3: Mix Sugars into Butter

With your cooled browned butter ready, whisk in both the granulated and dark brown sugars until the mixture looks like wet sand. This texture is important because it allows the sugars to dissolve properly while keeping the dough tender enough for the perfect chew.

Step 4: Incorporate Egg Yolks, Vanilla, and Pumpkin

Add the egg yolks and vanilla extract into your butter and sugar mixture. Then fold in the dried pumpkin puree. These ingredients combine to add depth, richness, and an irresistible autumnal flavor to your cookie dough.

Step 5: Add Dry Ingredients and Chill Dough

Fold in the flour, pumpkin spice, baking soda, cream of tartar, kosher salt, and mix just until everything is combined. Avoid overmixing to keep the cookies tender. Pop the dough into the fridge for about 5 minutes (or longer if needed) to firm up, which will help in shaping the dough balls later.

Step 6: Roll in Cinnamon Sugar and Bake

In a small bowl, combine the cinnamon and sugar for coating. Scoop out three-tablespoon-sized dough balls and roll them in the cinnamon sugar mixture until thoroughly coated. Space them on lined baking sheets about 2-3 inches apart. Bake at 350°F (180°C) for 10-12 minutes until the edges turn golden and the centers look soft and slightly underbaked. Let them cool completely to set that perfect chewy texture.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Garnishes

These cookies shine on their own, but if you want to elevate the experience, consider sprinkling a little extra cinnamon sugar on top right after baking for a delicate crunch. A light dusting of powdered sugar also creates a pretty contrast and adds a touch of sweetness that pairs nicely with the pumpkin spice.

Side Dishes

Pair these chewy pumpkin snickerdoodle cookies with a warm mug of spiced chai tea or a rich latte to fully embrace fall vibes. A scoop of vanilla bean ice cream alongside the cookies is another indulgent way to enjoy them, especially if you love a warm-and-cold dessert combo.

Creative Ways to Present

Bring these cookies to your next gathering by stacking them on a rustic wooden board adorned with autumn leaves and small pumpkins for atmosphere. For kids or parties, arrange the cookies alongside mini pumpkins and bowls of cinnamon sugar and whipped cream for a DIY coating station. These chewy pumpkin snickerdoodle cookies also make charming edible gifts wrapped in cellophane tied with cinnamon sticks and twine.

Make Ahead and Storage

Storing Leftovers

Once your cookies are completely cool, store them in an airtight container at room temperature where they will remain perfectly chewy for 2-3 days. Be sure to separate the layers with parchment paper to prevent any sticking or crumbling.

Freezing

For longer storage, you can freeze the dough balls before baking. Simply roll the dough and coat with cinnamon sugar, then freeze on a tray until firm before transferring to a freezer-safe bag. When ready to bake, allow the dough balls to come to room temperature before popping them in the oven. This way, you can enjoy freshly baked chewy pumpkin snickerdoodle cookies anytime you want.

Reheating

If you have leftover baked cookies that have lost some of their softness, reheating them briefly in a microwave (about 10 seconds) or in a warm oven for a few minutes will bring back that fresh-baked chewiness. Just be careful not to overheat or they might dry out.

FAQs

Can I use canned pumpkin instead of Libby’s Pumpkin Puree?

Libby’s is recommended for consistency and moisture control, which is key to the cookie texture. But if you use another brand, be sure to press out the excess moisture thoroughly to avoid puffier, cakey cookies.

Why do my cookies spread too much?

This usually happens if the browned butter is too warm when mixing in the sugars or if the pumpkin puree is too wet. Cooling the butter properly and drying the pumpkin well helps maintain the perfect shape and chewiness.

What makes these cookies chewy instead of cakey?

The combination of cooled browned butter, egg yolks without whites, and the right amount of flour measured carefully results in a soft but distinct chewy texture that’s hard to resist.

Can I make these cookies vegan or gluten-free?

While this recipe is designed for traditional ingredients, you can experiment with plant-based butter substitutes and gluten-free flour blends. Just expect some variation in texture and flavor—gluten-free dough tends to be more delicate.

How long do these cookies keep fresh?

Stored properly in an airtight container at room temperature, these chewy pumpkin snickerdoodle cookies stay fresh and delicious for up to 3 days. Beyond that, they may dry out but freezing dough or baked cookies can extend their life.

Final Thoughts

I can’t recommend these Chewy Pumpkin Snickerdoodle Cookies enough for anyone craving a cozy, irresistible fall treat with a chewy texture that feels like a warm hug. They are surprisingly easy to make, bursting with seasonal flavors, and perfect for sharing with friends or savoring on your own. So grab your ingredients, brown that butter, and dive into a batch—your taste buds will thank you!

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