Chewy Pumpkin Snickerdoodle Cookies: A Cozy Fall Treat
As the leaves turn golden and the air takes on that cool, crisp quality of autumn, I find myself longing for warm, comforting flavors that embody the season. Enter my Chewy Pumpkin Snickerdoodle Cookies—a recipe that wraps you in a blanket of cozy nostalgia with each tender bite. These delightful cookies are not only infused with the rich taste of pumpkin, but they also bring back memories of bustling kitchens filled with laughter, spicy scents, and the comforting glow of family gatherings.
Imagine sinking your teeth into a warm cookie fresh out of the oven, its soft, chewy texture melting in your mouth while a hint of cinnamon dances on your palate. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Perfect for Fall Gatherings: These cookies capture the essence of autumn and are excellent for sharing at family gatherings and parties.
- Chewy and Tender: The combination of brown butter and pumpkin puree creates cookies that are unbelievably chewy and tender.
- Easy to Make: Even if you’re a beginner baker, this simple recipe will walk you through each step effortlessly.
- A Cozy Aroma: Your kitchen will be filled with the warm, inviting scent of cinnamon and spices—making it feel like a true fall sanctuary.
- Customizable: With a few twists, you can easily tweak these cookies to surprise your family with varied flavors or toppings.
What You’ll Need
Gather these simple ingredients for my Chewy Pumpkin Snickerdoodle Cookies:
- 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)
Let’s Make It Together
Preheat the oven to 350 F (180 C) and line two baking trays with parchment paper. Set aside.
In a large stainless steel pan, brown the butter over medium heat. Watch closely as it will foam, pop, and crackle—this is all part of the charm! When it turns golden with nutty, brown bits at the bottom, remove from heat. You should have slightly under 1 cup of browned butter (184 grams).
Pour the browned butter into a glass measuring cup and let it chill in the fridge, stirring every 20 minutes for about 45-60 minutes until it reaches a temperature of 70-75 F. It’s important that the butter is cool but still liquid to prevent the cookies from spreading too much during baking.
While the butter cools, spread the pumpkin puree onto a plate. Press paper towels into the pumpkin to soak up excess liquid. Repeat until the pumpkin feels dry and measures about 1/3 cup (68-75 grams).
Once the butter is cool, whisk in the brown sugar and granulated sugar until it resembles wet sand.
Add the egg yolks, vanilla extract, and the dried pumpkin puree, whisking until well combined.
In a separate bowl, fold together the flour, pumpkin spice, cream of tartar, baking soda, and kosher salt until just merged with the wet ingredients.
Set the bowl of dough in the fridge for about 5 minutes to firm up. If the dough is still too soft, let it chill longer.
Meanwhile, mix together the cinnamon and sugar in a small bowl.
Scoop the dough into 3 tablespoon-sized balls, rolling each in the cinnamon sugar coating. Place the dough balls on the prepared baking sheet, spaced 2-3 inches apart.
Bake each tray one at a time for 10-12 minutes, or until edges are golden and the centers look puffy and slightly underbaked. Once done, allow the tray to cool completely on a wire rack before enjoying!
Store any leftovers in an airtight container at room temperature for 2-3 days. If you choose to freeze the cookie dough, allow the balls to come to room temperature before baking!
Variations & Creative Twists
- Chocolate Chip Delight: For an indulgent touch, fold in some chocolate chips before chilling the dough.
- Maple Glaze: Drizzle a maple glaze over the cooled cookies for a rich and sweet topping.
- Nutty Crunch: Add chopped pecans or walnuts to the dough for a lovely crunch and nutty flavor.
- Spicy Kick: Stir in a pinch of cayenne pepper to your sugar coating to give these cookies a surprising kick.
Chef Emma’s Helpful Tips
- Make it Ahead: You can brown the butter a day in advance and chill it. Just remember to let it warm slightly to room temperature before using for your cookies.
- Ingredient Swaps: Feel free to use light brown sugar if that’s what you have on hand. The cookies will still be delicious!
- Perfect Storage: If your cookies last more than a few days, consider freezing them to retain freshness. Just thaw them at room temperature before enjoying.
Nutrition Information per Serving
- Serving Size: 1 cookie
- Calories: 150
- Carbohydrates: 23g
- Sugar: 9g
- Fat: 6g
- Protein: 1g
- Sodium: 90mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! You can chill the cookie dough overnight before baking.
Can I use different ingredients?
Feel free to customize the sugars or swap pumpkin for sweet potato puree if you’d like.
How do I store leftovers?
Keep them in an airtight container at room temperature for 2-3 days, or in the freezer for longer freshness.
How long does it last?
Once baked, these cookies will stay fresh for 2-3 days at room temperature. If stored properly, they can last up to 3 months in the freezer.
Final Thoughts
As the golden leaves fall and the cool winds whisk through the air, these Chewy Pumpkin Snickerdoodle Cookies are a delightful reminder of how cozy autumn can be. Each bite is filled with warmth, a sprinkle of nostalgia, and a dash of seasonal joy. Save this Chewy Pumpkin Snickerdoodle Cookies recipe to your cozy treats board so it’s ready when you need a delicious autumn delight!
Print
Chewy Pumpkin Snickerdoodle Cookies
- Total Time: 45 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Tender and chewy pumpkin-infused cookies perfect for fall gatherings.
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
- 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)
Instructions
- Preheat the 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 until golden.
- Pour the browned butter into a glass measuring cup and chill in the fridge for 45-60 minutes.
- Spread the pumpkin puree onto a plate and press paper towels into it to soak up excess liquid.
- Whisk the cooled brown butter with the brown sugar and granulated sugar until well combined.
- Add the egg yolks, vanilla extract, and dried pumpkin puree, mixing until well combined.
- In a separate bowl, fold together flour, pumpkin spice, cream of tartar, baking soda, and salt; combine with wet ingredients.
- Refrigerate the dough for about 5 minutes to firm up.
- Mix together sugar and cinnamon in a small bowl.
- Scoop dough into 3 tablespoon-sized balls, rolling each in the cinnamon sugar.
- Place on prepared baking sheet and bake for 10-12 minutes, then cool completely on a wire rack.
Notes
You can chill the cookie dough overnight before baking. Consider freezing cookies for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
Keywords: pumpkin, fall cookies, snickerdoodle, autumn, chewy cookies