If you love cozy fall flavors and crave something delightfully soft with a spicy-sweet kick, this Chewy Pumpkin Snickerdoodle Cookies Recipe is an absolute must-try. Infused with rich browned butter, warm pumpkin pie spice, and just the right amount of pumpkin puree, these cookies bring the classic snickerdoodle to a whole new level of deliciousness. The result is a cookie that’s perfectly chewy with a cinnamon-sugar coating that gives every bite a delightful crunch. Trust me, once you make these, they’ll become your new seasonal favorite that friends and family will rave about all autumn long.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together to create a cookie bursting with flavor and soft texture. Each component plays its part—from the browned butter adding a nutty depth, to the pumpkin puree giving moistness and color, and the pumpkin pie spice providing that unmistakable fall warmth.
- Unsalted butter (1/2 cup, browned and cooled): Browning the butter brings out a rich, nutty aroma that deepens the cookie’s flavor dramatically.
- Granulated sugar (1/2 cup): Sweetens and helps achieve that perfect chewy texture.
- Dark brown sugar (1/2 cup, packed): Adds a hint of molasses and moisture for chewiness.
- Egg yolks (2 large): Provide richness and help bind the dough together.
- Pumpkin puree (1/3 cup, dried out): Moisturizes the dough while adding subtle earthiness and beautiful pumpkin color.
- Vanilla extract (1 tsp): Enhances the sweet and spicy flavors.
- All-purpose flour (1 1/2 cups): The structure base for the cookies ensuring they hold their shape.
- Pumpkin pie spice (1 tsp): The signature blend of cinnamon, nutmeg, ginger, and cloves for fall vibes.
- Baking soda (1/2 tsp): Helps the cookies rise and spread just right.
- Cream of tartar (1/2 tsp): Adds a slight tang and chewiness classic to snickerdoodles.
- Salt (1/4 tsp): Balances sweetness and enhances flavor.
- Granulated sugar (1/4 cup): For coating the dough balls before baking.
- Cinnamon (1 tbsp): Mixed into the coating sugar for that signature snickerdoodle crispness.
How to Make Chewy Pumpkin Snickerdoodle Cookies Recipe
Step 1: Brown Your Butter
Begin by melting the unsalted butter in a saucepan over medium heat, stirring constantly. Watch as it transforms—first melting, then foaming, and finally turning a gorgeous golden brown with a warm, nutty aroma filling your kitchen. This simple step may take a few minutes, but it’s the secret that elevates your cookies from ordinary to extraordinary. Let the browned butter cool to room temperature, then chill it until it is around 75 degrees Fahrenheit but still liquid—it’s perfect for mixing in the next steps.
Step 2: Prepare the Pumpkin Puree
Next, spread your pumpkin puree thinly over a plate and gently press it with paper towels to draw out excess moisture. This drying step is crucial because it prevents your cookie dough from becoming too wet, which could lead to cakey or greasy cookies instead of chewy, tender ones.
Step 3: Mix the Cookie Dough
In a large bowl, whisk together the cooled browned butter with both the granulated and dark brown sugars until the mixture is smooth and glossy. Beat in the egg yolks and vanilla extract until fully combined. Fold in the dried pumpkin puree, ensuring it’s evenly incorporated without overmixing. Finally, sift together the flour, pumpkin pie spice, baking soda, cream of tartar, and salt, then gently fold this dry mixture into the wet ingredients until a soft, cohesive dough forms.
Step 4: Shape and Coat the Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, combine the remaining granulated sugar with cinnamon. Using a large cookie scoop (about 3 tablespoons), scoop dough balls, then roll each ball generously in the cinnamon sugar mixture. Place them on the baking sheet, spacing the cookies 2 to 3 inches apart to allow spread.
Step 5: Bake to Perfection
Bake one sheet at a time for about 10 to 12 minutes. You’ll notice the edges turn a lovely golden brown while the centers still look soft. This is exactly what you want for that chewy texture. After removing the cookies from the oven, let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Patience here rewards you with the perfect bite.
How to Serve Chewy Pumpkin Snickerdoodle Cookies Recipe
Garnishes
To make these cookies look as inviting as they taste, try a sprinkle of extra cinnamon sugar right after baking while they’re still warm. You can also dust them lightly with powdered sugar or drizzle with a bit of cream cheese glaze for an extra special touch that plays beautifully with the pumpkin and spice flavors.
Side Dishes
These chewy pumpkin snickerdoodles pair incredibly well with a tall glass of cold milk, a hot cup of spiced tea, or even a creamy latte featuring hints of cinnamon or nutmeg. They also make a wonderful accompaniment to pumpkin or apple cider during cozy autumn afternoons.
Creative Ways to Present
For festive gatherings, stack these cookies with layers of whipped cream or cinnamon-spiced mascarpone to create a quick layered dessert. You can also sandwich two cookies together with a dollop of cream cheese frosting or pumpkin butter for an irresistible treat. Placing them in a decorative tin or wrapping them individually in parchment paper makes for perfect homemade gifts, too.
Make Ahead and Storage
Storing Leftovers
Store your leftover chewy pumpkin snickerdoodle cookies in an airtight container at room temperature for up to 5 days. To keep them soft, tuck a slice of bread in with the cookies—the moisture from the bread helps maintain that perfect chewiness.
Freezing
If you want to save some for later, freeze the baked cookies in a sealed freezer container or bag for up to 3 months. When freezing dough balls, flash freeze them first on a baking sheet before transferring to a container to prevent sticking and allow for easy portioning when you’re ready to bake fresh cookies.
Reheating
To enjoy your cookies warm and soft, gently reheat individual cookies in the microwave for about 10-15 seconds. You can also warm them in a low oven (around 300°F) for a few minutes. This little extra step refreshes their delightful softness and brings back that comforting aroma.
FAQs
Can I use canned pumpkin puree instead of homemade?
Absolutely! In fact, canned pumpkin puree, especially the variety labeled “pure pumpkin” like Libby’s, is recommended for this Chewy Pumpkin Snickerdoodle Cookies Recipe because it has the right consistency and flavor.
What if I don’t have cream of tartar?
You can substitute cream of tartar with an equal amount of baking powder, but since baking powder already contains cream of tartar and baking soda, reduce the baking soda to 1/4 teaspoon to keep the balance in the recipe.
How do I make my pumpkin puree less wet?
Spread the pumpkin puree thinly on a paper towel-lined plate and press gently with more paper towels to absorb excess moisture. This step helps keep your cookie dough from becoming runny and ensures the ideal chewy texture.
Can I make these cookies vegan?
While this recipe as written includes butter and egg yolks, you can experiment with vegan butter substitutes and flax or chia egg replacements. Keep in mind that texture and flavor might differ slightly, so it’s best to test small batches first.
Why are my cookies spreading too much?
Overly warm dough or using too much butter can cause spreading. Make sure your browned butter is cooled and slightly chilled, and refrigerate the dough if it feels too soft before scooping. Also, spacing cookies appropriately on the baking sheet helps them bake without merging.
Final Thoughts
There is something truly comforting about biting into a warm, chewy pumpkin snickerdoodle cookie, especially when the kitchen is filled with the scent of browned butter and cinnamon sugar. This Chewy Pumpkin Snickerdoodle Cookies Recipe is a fantastic way to celebrate seasonal flavors in a treat that feels both classic and fresh. I encourage you to give it a try—you might just find your new favorite fall cookie that brings smiles year after year.
Print
Chewy Pumpkin Snickerdoodle Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 cookies (12 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chewy Pumpkin Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, infused with rich browned butter and moist pumpkin puree. Soft, chewy, and spiced with pumpkin pie spice, they are perfectly coated with cinnamon sugar for a nostalgic and comforting fall treat. Ideal for autumn gatherings or whenever you crave a seasonal sweet with a tender texture and warm flavor.
Ingredients
Brown Butter Pumpkin Dough
- 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
- 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
- Browning the Butter: In a saucepan over medium heat, melt the butter, stirring constantly until it turns a golden brown color and emits a nutty aroma. Once browned, remove from heat and allow to cool to room temperature. Then refrigerate the browned butter until it reaches approximately 75°F but remains liquid, ensuring it is ready to mix with the other ingredients.
- Preparing the Pumpkin Puree: Spread the pumpkin puree thinly onto a plate. Press gently with paper towels to absorb and remove as much excess moisture as possible. This step is crucial for achieving the right cookie texture, preventing sogginess.
- Mixing the Dough: In a large bowl, whisk together the cooled browned butter with the granulated and brown sugars until completely smooth. Add the egg yolks and vanilla extract, whisking to combine. Incorporate the dried pumpkin puree by stirring it into the mixture. Gradually fold in the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until a uniform dough forms.
- Shaping and Coating Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, mix the granulated sugar and cinnamon for the coating. Using a large cookie scoop (about 3 tablespoons), portion out dough balls, then roll each in the cinnamon sugar mixture thoroughly. Arrange the coated dough balls on the baking sheet, spacing each 2-3 inches apart to allow for spreading during baking.
- Baking and Cooling: Bake one sheet at a time in the preheated oven for 10-12 minutes, or until the cookie edges are a light golden brown and the centers appear soft. After baking, let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Drying out the pumpkin puree is key to avoid excess moisture which can affect cookie texture.
- Browning the butter develops a deep, nutty flavor that enhances the overall taste of the cookies.
- For best results, do not overbake; cookies should remain soft in the center.
- The dough can be chilled for up to 24 hours before baking to deepen flavors and reduce spreading.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
