As the leaves start to scatter and a crispness fills the air, my kitchen transforms into a fragrant oasis of autumn bliss. You know that warm, inviting scent that whispers comfort? That’s exactly what you get with these Chewy Pumpkin Snickerdoodle Cookies. Perfect for an impromptu gathering or a cozy night in, this vegetarian recipe is an effortless way to impress your friends and family without spending hours in the kitchen. Not only are these cookies quick to whip up, but their delightful chewy texture paired with the cozy spices of cinnamon and pumpkin makes for a truly irresistible treat. So, why not indulge in a little fall magic this season? I promise you won’t want to miss out on how delicious these bites can be! What's your favorite fall flavor that you'd love to bake with?
Why are these cookies a must-bake?
Autumn Celebration: These Chewy Pumpkin Snickerdoodle Cookies embody the essence of fall, filling your home with a cozy aroma that enchants everyone who enters!
Effortless Delight: With just a few simple ingredients and steps, you’ll have a delicious batch ready in no time. Perfect for busy days or last-minute gatherings!
Irresistible Chewiness: Each bite offers a delightful balance of chewy texture and sweet-spiced crust, thanks to the irresistible cinnamon-sugar coating.
Versatile Treat: Enjoy them solo, or pair with warm apple cider for the ultimate fall experience. You might also want to check out our tips for baking delicious pumpkin treats all season long!
Crowd Pleaser: These cookies are sure to impress friends and family, making them a go-to recipe for any occasion.
Chewy Pumpkin Snickerdoodle Cookies Ingredients
For the Cookie Dough
- Unsalted Butter – Adds richness and flavor; browning it imparts a delectable nutty taste.
- Granulated Sugar – Sweetens the cookies and helps create that coveted crisp exterior.
- Dark Brown Sugar – Provides moisture and a deeper sweetness that beautifully complements the pumpkin.
- Egg Yolks – Contributes to the chewiness and richness of these delectable cookies.
- Vanilla Extract – Enhances overall flavor, adding an inviting warmth to each bite.
- Libby’s Pumpkin Puree – The star ingredient; remember to well-drain it to keep your cookies from being soggy.
- All-Purpose Flour – The base that ensures your cookies hold their shape.
- Pumpkin Spice – A blend of spices that gives these cookies their signature fall flavor profile.
- Baking Soda – Acts as a leavening agent, allowing the cookies to rise slightly during baking.
- Cream of Tartar – Stabilizes egg whites and adds chewiness; can be substituted with baking powder (just reduce baking soda by half).
- Kosher Salt – Balances the sweetness and enhances the other flavors beautifully.
For the Cinnamon-Sugar Coating
- Granulated Sugar & Cinnamon – This mix creates that iconic sweet and spiced crust, making each cookie irresistible!
These Chewy Pumpkin Snickerdoodle Cookies are not just a treat; they're a warm invitation to fall flavors that everyone will adore.
Step‑by‑Step Instructions for Chewy Pumpkin Snickerdoodle Cookies
Step 1: Preheat Oven
Begin by preheating your oven to 350°F (180°C). While the oven heats, prepare your baking area by lining two baking trays with parchment paper to ensure easy cookie removal and clean-up. This setup creates a great foundation for baking those warm and cozy Chewy Pumpkin Snickerdoodle Cookies.
Step 2: Brown Butter
In a stainless steel pan, melt ½ cup of unsalted butter over medium heat. Keep an eye on it as it transforms; you want it to turn a lovely golden brown and develop a nutty aroma, which should take about 5-7 minutes. Once browned, remove from heat and let it cool until it’s between 70-75°F—this is crucial for keeping the cookies chewy.
Step 3: Prepare Pumpkin
While the butter cools, it’s time to prep the star of the show: Libby’s pumpkin puree. Place a few paper towels atop the puree and gently press down to absorb any excess moisture. This step is essential to avoid making your Chewy Pumpkin Snickerdoodle Cookies too soggy, keeping them perfectly soft and chewy instead.
Step 4: Mix Wet Ingredients
In a large mixing bowl, whisk the cooled browned butter with ½ cup of granulated sugar and ½ cup of dark brown sugar until the mixture resembles wet sand. This should take about 2-3 minutes. Then, add in 2 egg yolks, 1 teaspoon of vanilla extract, and the prepped pumpkin puree. Mix until everything is smooth and well combined, creating a rich base for your cookies.
Step 5: Combine Dry Ingredients
In another bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of pumpkin spice, 1 teaspoon of baking soda, ½ teaspoon of cream of tartar, and ½ teaspoon of kosher salt. Gradually fold this dry mixture into the wet ingredients, being careful not to overmix. You want to keep a light touch to maintain the cookies’ delightful chewy texture in your Chewy Pumpkin Snickerdoodle Cookies.
Step 6: Form Cookies
Use a cookie scoop or tablespoon to portion out the dough into 3-tablespoon-sized balls. Roll each ball in a mixture of ¼ cup of granulated sugar and 1 tablespoon of cinnamon for that signature sweet, spiced crust. Place the dough balls on the prepared baking trays, spacing them about 2-3 inches apart to allow room for spreading.
Step 7: Bake
Place the trays in your preheated oven and bake the cookies for 10-12 minutes. Watch closely—when the edges are golden brown and the centers appear puffy, they’re ready! Remove the baking trays from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack. Allow them to cool completely, ensuring they maintain their chewy goodness.
What to Serve with Chewy Pumpkin Snickerdoodle Cookies
As the sweet aroma of these cookies fills your kitchen, it’s the perfect time to explore delightful pairings that elevate your fall baking experience.
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Warm Apple Cider: A classic fall beverage, its spiced notes perfectly complement the cozy flavors of pumpkin and cinnamon.
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Vanilla Ice Cream: The creamy texture balances the chewy cookies, adding a delightful cold contrast that’s incredibly satisfying.
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Chai Tea: Infused with spices like cardamom and ginger, chai enhances the warm, comforting vibes of your pumpkin snickerdoodles.
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Pumpkin Spice Latte: Reignite the autumn spirit by mirroring the flavors of your cookies in a cozy, caffeinated drink.
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Caramel Sauce: Drizzle a warm caramel over the cookies for a luscious sweetness that takes them to another level of indulgence.
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Pecans or Walnuts: Add a crunchy texture by serving these cookies with a side of toasted nuts, enhancing the overall experience.
Each pairing enhances the rich flavors and delightful textures of your Chewy Pumpkin Snickerdoodle Cookies, creating an inviting and memorable fall feast.
How to Store and Freeze Chewy Pumpkin Snickerdoodle Cookies
Room Temperature: Keep your cookies in an airtight container for up to 2-3 days. This will preserve their delightful chewy texture and sweet, spiced crust.
Fridge: If you wish to extend freshness, store them in the fridge for up to a week. Just remember to bring them back to room temperature or warm them slightly for the best taste!
Freezer: For longer-term storage, you can freeze dough balls for up to 3 months. Just roll them in cinnamon-sugar, place in a single layer on a tray until frozen, then transfer to a freezer bag.
Reheating: To enjoy warm cookies, pop them in the microwave for about 10-15 seconds or place them in a preheated oven at 350°F (180°C) for a few minutes. Enjoy your Chewy Pumpkin Snickerdoodle Cookies fresh and cozy!
Make Ahead Options
These Chewy Pumpkin Snickerdoodle Cookies are perfect for busy home cooks who want to save time without sacrificing flavor! You can prepare the cookie dough up to 3 days in advance; simply mix all the ingredients as directed, then wrap the dough tightly in plastic wrap and refrigerate. When you’re ready to bake, scoop and roll the dough balls in the cinnamon-sugar mixture just before placing them on the baking trays. To maintain quality, ensure the pumpkin puree is well-drained to prevent sogginess, and refrigerate the dough to keep it fresh. Enjoy the convenience of having freshly baked cookies on demand!
Chewy Pumpkin Snickerdoodle Cookies Variations
Feel free to get creative with these Chewy Pumpkin Snickerdoodle Cookies and make them truly your own!
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Nut Additions: Stir in chopped pecans or walnuts for an added crunch and richness. Nuts not only elevate the flavor but also add a delightful texture that complements the chewy cookies.
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Spice Adjustments: Experiment with nutmeg or allspice for an extra warm kick. These spices can enhance the cozy essence of fall and bring a unique twist to every bite.
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Chocolate Chip Twist: Mix in semi-sweet or dark chocolate chips for a sweet surprise. The melty chocolate pairs perfectly with the pumpkin and cinnamon, making these cookies even more irresistible!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a delicious alternative. Many gluten-free flours work wonderfully, keeping the chewy texture intact while making it suitable for gluten-sensitive friends.
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Dairy-Free Delight: Replace butter with coconut oil or a plant-based butter substitute. This swap allows everyone to indulge while accommodating different dietary needs without skimping on flavor.
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Pumpkin Spice Latte Version: Add espresso powder or instant coffee granules for a caffeine boost. Imagine the bliss of a chewy cookie with hints of pumpkin spice and coffee—perfect for cozy afternoons!
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Caramel Drizzle: Top each cooled cookie with a drizzle of caramel sauce for a sweet finishing touch. This adds a beautiful presentation and a luscious layer of flavor that everyone will adore.
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Zesty Citrus Twist: Incorporate a teaspoon of fresh orange or lemon zest into the dough for a bright, fruity flavor. This unexpected citrus note adds freshness that enhances the cozy fall spices beautifully.
These variations will have your friends and family reminiscing about the delightful flavors of fall and keep your baking routine exciting! Don't forget to check out our tips for baking delicious pumpkin treats all season long!
Expert Tips for Chewy Pumpkin Snickerdoodle Cookies
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Butter Temperature: Let browned butter cool to 70-75°F for chewiness. Too hot will make cookies flat instead of chewy!
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Pumpkin Preparation: Always drain Libby’s pumpkin puree well to avoid sogginess. Excess moisture can ruin the texture of your cookies.
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Consistent Sizing: Use a cookie scoop for evenly sized 3-tablespoon dough balls. This ensures uniform baking and perfect results every time.
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Proper Spacing: Space cookies 2-3 inches apart on the baking tray to allow for spreading. Overcrowding can lead to cookies merging into one another.
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Storage Tips: Keep your Chewy Pumpkin Snickerdoodle Cookies in an airtight container at room temperature for up to 2-3 days to maintain their freshness.
Chewy Pumpkin Snickerdoodle Cookies Recipe FAQs
What type of pumpkin puree should I use?
Using Libby’s Pumpkin Puree is recommended because it has a consistent texture that works beautifully in these cookies. Be sure to squeeze out any excess moisture using paper towels; a well-drained puree ensures your cookies retain their chewy consistency without becoming soggy.
How should I store these cookies?
To keep your Chewy Pumpkin Snickerdoodle Cookies fresh, place them in an airtight container at room temperature for up to 2-3 days. If you want to extend their shelf life, you can store them in the refrigerator for up to a week. Just remember to let them come back to room temperature for the best taste before enjoying!
Can I freeze the cookie dough?
Absolutely! You can freeze the dough balls for up to 3 months. To do this, roll each dough ball in the cinnamon-sugar mixture, and place them on a tray in a single layer. Freeze until firm, then transfer them to a freezer bag. When you’re ready to bake, just place them directly on a baking tray and add a minute or two to the baking time.
Why are my cookies flat instead of chewy?
If your cookies turn out flat, it might be due to the butter being too warm when mixing. Make sure your browned butter cools to between 70-75°F before combining it with the sugars. Also, be careful not to overmix the dough once incorporating dry ingredients; a gentle fold will help maintain their chewy texture.
Are there any allergen considerations for this recipe?
These cookies contain dairy and eggs, which are common allergens. If you're baking for someone with a gluten sensitivity or allergy, you can substitute the all-purpose flour with a gluten-free flour blend. Additionally, if you wish to make these cookies vegan, you can use a flax egg and a dairy-free butter alternative.
What can I pair these cookies with for serving?
For a delightful treat, enjoy these Chewy Pumpkin Snickerdoodle Cookies with a warm cup of apple cider or a scoop of vanilla ice cream. This pairing enhances the fall flavors and makes for a cozy dessert experience!
Chewy Pumpkin Snickerdoodle Cookies You’ll Crave This Fall
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper.
- Melt ½ cup of unsalted butter in a stainless steel pan over medium heat until browned and nutty.
- Prep Libby’s pumpkin puree by draining excess moisture with paper towels.
- Whisk the cooled browned butter with ½ cup of granulated sugar and ½ cup of dark brown sugar until resembling wet sand.
- Add in 2 egg yolks, 1 teaspoon of vanilla extract, and the prepped pumpkin puree. Mix well.
- In another bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of pumpkin spice, 1 teaspoon of baking soda, ½ teaspoon of cream of tartar, and ½ teaspoon of kosher salt. Fold into wet ingredients.
- Form dough into 3-tablespoon-sized balls. Roll in the cinnamon-sugar coating, then place on the baking trays.
- Bake for 10-12 minutes until edges are golden brown. Let cool for 5 minutes before transferring to a wire rack.
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