Making seasonal treats can elevate any gathering and infuse a sense of joy and warmth, especially as autumn arrives. One of the most delightful recipes to embrace this change is the Chewy Pumpkin Snickerdoodle Cookies. These cookies combine the classic flavors of snickerdoodles with the rich and earthy essence of pumpkin, creating a perfect balance that is both nostalgic and comforting.

Why make this recipe

Chewy Pumpkin Snickerdoodle Cookies are a wonderful way to celebrate fall. Their chewy texture and fall-inspired flavors appeal to both pumpkin lovers and those who cherish traditional snickerdoodles. Perfect for sharing at parties, gatherings, or simply indulging on a cozy evening at home, these cookies are sure to please! With their inviting aroma wafting through your kitchen, you’ll quickly discover why these treats become a seasonal favorite.

How to make Chewy Pumpkin Snickerdoodle Cookies

Creating these delightful cookies is easier than you might think. The key is in browning the butter to enhance the flavor and ensuring the pumpkin puree is properly dried for the perfect dough consistency. Follow the steps below to bake your own batch of Chewy Pumpkin Snickerdoodle Cookies!

Ingredients

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

Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.
Brown the butter over medium heat in a large stainless steel pan. While it cooks, it will foam, pop, and crackle. Stand nearby, watch, and stir occasionally to prevent burning. When it has a nutty smell and the bottom is covered with brown bits, remove from heat.
Pour the browned butter into a glass measuring cup, aiming for just under 1 cup (approximately 184 grams), and let it chill in the fridge. Stir every 20 minutes until it cools to 70-75 F.
While the butter cools, spread the pumpkin puree onto a plate and press a stack of paper towels into it to soak up excess liquid. Repeat until the pumpkin resembles soft playdough and measures about 1/3 cup (68-75 grams).
Once the butter cools, whisk in the brown sugar and granulated sugar until it looks like wet sand (about 1 minute).
Add the egg yolks, vanilla, and the dried pumpkin puree, whisking until well combined.
Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just incorporated. If the dough feels too soft, chill in the refrigerator for an additional 5 minutes.
In a small bowl, combine cinnamon and granulated sugar. Scoop the dough into 3 tbsp-sized balls and roll each ball in the cinnamon sugar mixture. Place them 2-3 inches apart on the prepared baking sheets.
Bake each tray for 10-12 minutes or until the edges are golden and the center is slightly underbaked. Allow cooling on a wire rack completely before serving.
Store leftover cookies in an airtight container at room temperature for 2-3 days. If you freeze the cookie dough balls, bring them to room temperature before baking.

How to serve Chewy Pumpkin Snickerdoodle Cookies

These cookies are best enjoyed warm, perhaps with a glass of milk, a cup of coffee, or tea. You can also serve them alongside a scoop of vanilla ice cream for an indulgent dessert that will impress all your guests.

How to store Chewy Pumpkin Snickerdoodle Cookies

For optimal freshness, these cookies should be stored in an airtight container at room temperature. They will stay delicious for about 2-3 days. For longer storage, consider freezing them in a sealed bag or container. Just remember to allow frozen cookies time to come to room temperature before serving!

Tips to make Chewy Pumpkin Snickerdoodle Cookies

Make sure your butter is browned, not burnt. Keep a close eye on it as it cooks to achieve that perfect nutty flavor.
When preparing your pumpkin puree, take the extra step to dry it out well. This ensures your cookies don’t turn out too wet and maintain the right chewy texture.
Adjust baking time based on your oven; ovens can vary, so keep an eye on them as they bake to prevent over-baking.

Variation

If you’re feeling adventurous, consider adding chocolate chips or nuts to the dough for a delightful twist. Alternatively, you can replace the pumpkin spice with a blend of cinnamon and nutmeg for a different flavor profile.

FAQs

1. Can I use canned pumpkin instead of pumpkin puree?
Yes, canned pumpkin puree is perfect for this recipe. Just ensure it’s pure pumpkin without added spices or sugar.

2. What if I don’t have cream of tartar?
If you don’t have cream of tartar on hand, you can substitute it with an equal amount of baking powder or simply omit it. The cookies will still turn out tasty!

3. Can these cookies be frozen?
Absolutely! You can freeze both the baked cookies and the unbaked dough balls. Just make sure to store them in an airtight container or zip-top bag to preserve their freshness.

Enjoy making your Chewy Pumpkin Snickerdoodle Cookies, and let the autumn fun begin!

Chewy Pumpkin Snickerdoodle Cookies

Delightful cookies combining the classic flavors of snickerdoodles with pumpkin, perfect for fall gatherings.

Prep Time 30

Cook Time 12

Total Time 42

Serving Size cookies

Ingredients

Cookie Base

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 Measured carefully
1 1/2 teaspoons pumpkin spice
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt

Rolling Mixture

1/3 cup granulated sugar For rolling
1 teaspoon ground cinnamon For rolling

Instructions

Preparation

Preheat the oven to 350 F (180 C). Line two baking trays with parchment paper.
Brown the butter over medium heat in a large stainless steel pan. Stir occasionally to prevent burning until it has a nutty smell.
Pour the browned butter into a glass measuring cup, aiming for just under 1 cup, and let it chill in the fridge.
While the butter cools, press a stack of paper towels into the pumpkin puree on a plate to soak up excess liquid until it resembles soft playdough.

Mixing

Once the butter cools, whisk in the brown sugar and granulated sugar until it looks like wet sand.
Add the egg yolks, vanilla, and the dried pumpkin puree, whisking until well combined.
Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just incorporated.
If the dough feels too soft, chill in the refrigerator for an additional 5 minutes.

Baking

In a small bowl, combine cinnamon and granulated sugar. Scoop dough into 3 tbsp-sized balls and roll each ball in the cinnamon sugar mixture.
Place them 2-3 inches apart on the prepared baking sheets.
Bake each tray for 10-12 minutes or until the edges are golden and the center is slightly underbaked.
Allow cookies to cool on a wire rack completely before serving.

Notes

Store leftover cookies in an airtight container at room temperature for 2-3 days. If freezing dough balls, allow them to come to room temperature before baking.