Chewy Pumpkin Snickerdoodle Cookies

Savor the Flavors of Fall

Ever had a cookie that tastes like a warm hug? Chewy Pumpkin Snickerdoodle Cookies are just that! With their soft, pillowy centers kissed by the rich flavors of pumpkin and spice, these cookies are the ultimate treat for the season. Whether you devour them fresh out of the oven or enjoy them days later, they’re bound to bring a smile to your face and a cozy feeling to your heart.

Why Make This Recipe

So, why should you whip up a batch of these delightful cookies?

• Easy-peasy cleanup: No one wants to spend all day scrubbing dishes, right? This recipe keeps it simple.
• Family-friendly fun: Kids will love the pumpkin flavor and rolling the dough in cinnamon sugar – it’s like edible arts and crafts!
• Perfect for any occasion: Whether you’re hosting a holiday gathering or just wanting to treat yourself, these cookies fit the bill.

Ingredients

You don’t need fancy stuff — just these basics!

• 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 cup + 1 tablespoon all-purpose flour (see notes for measuring)
• 1 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt
• 1/3 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Directions

Let’s jump right into baking these beauties!

1. Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
2. In a large stainless steel pan, brown the butter over medium heat. It should foam, pop, and crackle—don’t panic, that’s normal! Stir occasionally to prevent burning. When it’s nutty and brown, take it off the heat.
3. Pour the browned butter into a glass measuring cup and chill in the fridge, stirring every 20 minutes until it’s 70-75°F. We need it cool but still liquid!
4. Meanwhile, spread the pumpkin puree on a plate and soak up any excess liquid with paper towels. We want it to feel dry like soft playdough, measuring around 1/3 cup.
5. Once the butter is cool, whisk in the brown and granulated sugars until it resembles wet sand.
6. Next, add the egg yolks, vanilla, and dried pumpkin puree, whisking until smooth.
7. Gently fold in the flour, spices, baking soda, cream of tartar, and salt until just combined. Chill in the fridge for 5 minutes (longer if still too soft).
8. In a small bowl, mix the cinnamon and sugar for rolling.
9. Scoop dough into 3 tbsp-sized balls, roll in cinnamon sugar, and space 2-3 inches apart on the baking sheet.
10. Bake each tray for 10-12 minutes, until edges are golden and centers are puffed and slightly underbaked. Cool on a wire rack and enjoy!
11. Store leftovers in an airtight container for 2-3 days, or freeze for later.

How to Make Chewy Pumpkin Snickerdoodle Cookies (Overview)

Making these cookies is easier than you think! Here’s a quick rundown:

• Start with browning that butter – it adds a deep, nutty flavor.
• Make sure your pumpkin puree is drained for the best texture and to avoid flat cookies.
• Mix, chill, roll, and bake!
• Pro Tip: Don’t skip the chilling time! It helps the cookies hold their shape and prevents them from spreading flat. Trust me, it’s worth it! 😉

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Serving these cookies is all about the cozy vibes. Picture this: a plate stacked high with chewy pumpkin snickerdoodles, their golden tops dusted with cinnamon sugar. Pair them with a warm cup of spiced chai or a glass of milk for that classic combo. Just imagine the aroma wafting through your kitchen—how could anyone resist?

How to Store Chewy Pumpkin Snickerdoodle Cookies

Keep those cookies safe! They’ll last up to 2-3 days at room temperature in an airtight container. If you want to save them for later, you can also freeze the dough balls. Just remember to let them come to room temperature before baking for the perfect textures. Easy and delicious!

Tips to Make Chewy Pumpkin Snickerdoodle Cookies

• Chill the dough: Don’t rush this step. It ensures a chewy cookie that doesn’t flatten out.
• Use room temperature ingredients: This helps everything mix better and keeps those cookies soft and chewy.
• Experiment with spices: Try adding a pinch of nutmeg or cloves for a unique twist!
• Make sure the butter isn’t too hot: Otherwise, it’ll make your cookies flat like pancakes (yikes!).

Variation

Feel like switching things up? Here’s a couple of fun ideas:

• Go vegan: Substitute the butter for coconut oil and use flax eggs instead of egg yolks!
• Add nuts or chocolate chips: Fold in some chocolate chunks or pecans to give your cookies more texture and flavor.

FAQs

1. Can I use canned pumpkin pie filling instead of pumpkin puree?

• Nope, stick to plain pumpkin puree. The spices in pie filling might mess with the flavor.

2. How can I freeze these cookies?

• You can freeze the cookie dough balls. Just let them thaw to room temperature before baking. Easy peasy!

3. What if my pumpkin puree is too watery?

• If it’s too wet, remember to drain it well. A drier puree means chewier cookies!

Now that you have the lowdown on making Chewy Pumpkin Snickerdoodle Cookies, it’s time to bake! 🎉
📌 Pin this recipe for your next cozy dinner night!

Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies feature soft, pillowy centers with a delightful blend of pumpkin and warm spices, making them the perfect fall treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Dessert, Snack

Cuisine American, Fall

Servings 24 cookies

Calories 150 kcal

Ingredients

  

For the Cookies

• 1 cup unsalted butter Browned
• 2/3 cup Libby’s Pumpkin Puree Room temperature, drained
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar Packed
• 2 large egg yolks Room temperature
• 2 teaspoons vanilla extract
• 1 2/3 cups all-purpose flour (plus 1 tablespoon, see notes for measuring)
• 1 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt

For Rolling

• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

 

Preparation

• Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
• In a large stainless steel pan, brown the butter over medium heat, stirring occasionally until it is nutty and brown.
• Pour the browned butter into a glass measuring cup and chill in the fridge for about 20 minutes until it’s 70-75°F.
• Spread the pumpkin puree on a plate and soak up any excess liquid with paper towels.
• Once the butter is cool, whisk in the sugars until it resembles wet sand.
• Add the egg yolks, vanilla, and dried pumpkin puree, whisking until smooth.
• Gently fold in the flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined. Chill in the fridge for 5 minutes.

Baking

• Mix cinnamon and sugar for rolling in a small bowl.
• Scoop dough into 3 tbsp-sized balls, roll in cinnamon sugar, and space 2-3 inches apart on the baking sheet.
• Bake each tray for 10-12 minutes, until edges are golden and centers are puffed. Cool on a wire rack.

Notes

Store leftovers in an airtight container for 2-3 days, or freeze for later. For variety, try adding chocolate chips or nuts to the dough.

Keyword Chewy Cookies, Fall Baking, Pumpkin Cookies, Pumpkin Spice, Snickerdoodles