I absolutely love this Chewy Pumpkin Snickerdoodle Cookies Recipe because it combines two of my favorite fall flavors into one unforgettable treat. The chewy texture, paired with that warm, cozy pumpkin spice, just takes these cookies to a whole new level. Whenever the weather starts to cool down, these are the cookies I find myself craving and baking nonstop.
You’ll find that this recipe works magically for holiday gatherings, after-dinner desserts, or even a comforting afternoon snack with a cup of tea. What makes it worth trying is the clever use of browned butter and pumpkin puree that keeps each cookie tender and flavorful without getting cakey or dry—trust me, I’ve tested this so many times to get it just right for you!
Why You’ll Love This Recipe
- Perfectly Chewy Texture: Thanks to browned butter and pumpkin puree, these cookies stay soft and chewy without turning cakey.
- Warm Pumpkin Spice Flavor: Pumpkin spice and cinnamon in the sugar coating add that nostalgic fall taste you’ll crave year-round.
- Simple Ingredients & Steps: No complicated techniques here—just straightforward instructions that anyone can follow.
- Great Make-Ahead Option: The dough can be frozen, making it perfect for prepping in advance and baking fresh cookies anytime.
Ingredients You’ll Need
Each ingredient in this Chewy Pumpkin Snickerdoodle Cookies Recipe plays a specific role in creating that delicious texture and flavor balance. I’ve included tips on picking the best versions and prepping them to make your baking smoother.
- Unsalted butter: Browning the butter develops a nutty richness that adds depth to the cookies, so don’t skip this step!
- Libby’s Pumpkin Puree: Using genuine pumpkin puree (not pumpkin pie filling) gives you that true pumpkin flavor without extra sweetness or spices.
- Granulated sugar & dark brown sugar: The mix of sugars brings sweetness and moisture, with brown sugar adding chewiness and a hint of molasses flavor.
- Egg yolks: Only the yolks keep the cookies tender and rich without making them cakey.
- Vanilla extract: Adds a lovely background warmth that enhances all the other flavors.
- All-purpose flour: Make sure to spoon and level the flour for accuracy to avoid dense cookies.
- Pumpkin spice: The classic blend of cinnamon, nutmeg, ginger, and cloves that brings autumn comfort to every bite.
- Baking soda & cream of tartar: These give snickerdoodles their signature slight tang and help with rising and texture.
- Kosher salt: Just enough to balance sweetness and intensify flavors.
- Granulated sugar & ground cinnamon (for rolling): This cinnamon-sugar coating creates that iconic crackly, flavorful crust on the cookies.
Variations
I love making this Chewy Pumpkin Snickerdoodle Cookies Recipe my own by tweaking the spices or adding mix-ins—feel free to play around and find what makes you happiest!
- Spiced Up: I sometimes add a pinch of ground cloves or cardamom for a little extra warmth; my family goes crazy for this twist during the holidays.
- Gluten-Free: Swap in a 1:1 gluten-free baking flour blend to make these cookies friendly for gluten-sensitive guests, and they turn out just as chewy and delicious.
- Pumpkin Chocolate Chip: Stir in mini chocolate chips to the dough before baking—this combo is an instant crowd-pleaser in my house.
- Lower Sugar: You can reduce the sugar slightly if you prefer less sweetness, but don’t go too low or the texture might change.
How to Make Chewy Pumpkin Snickerdoodle Cookies Recipe
Step 1: Brown Your Butter to Perfection
Start by melting your unsalted butter over medium heat in a stainless steel pan. It’s fun to watch as the butter foams, pops, and eventually browns—don’t walk away because it can go from browned to burnt fast! When you see nutty brown bits at the bottom and your kitchen fills with that irresistible aroma, remove it from heat. Pour it into a glass measuring cup and chill in the fridge, stirring every 20 minutes until it’s cool but still liquid between 70-75°F. This temperature is crucial to stop the cookies from spreading too much.
Step 2: Prep Your Pumpkin Puree
I discovered this trick when I noticed my cookies were too wet: spread the pumpkin puree on a plate and press paper towels into it to soak up excess liquid. Repeat until the pumpkin feels like soft playdough. You’ll want roughly 1/3 cup of this dried-out pumpkin—that concentrated flavor helps keep your cookies chewy instead of soggy.
Step 3: Mix Sugars and Butter, then Add Flavors
Whisk together the browned butter with the granulated and brown sugars until the mixture looks like wet sand—this means the sugars are well combined and ready to give your cookies their lovely sweetness and chew. Next, beat in the egg yolks, vanilla extract, and your prepared pumpkin puree until smooth and creamy.
Step 4: Combine Dry Ingredients and Chill Dough
Gently fold in your flour, pumpkin spice, baking soda, cream of tartar, and salt just until everything comes together—don’t overmix or your cookies might get tough. Pop the dough into the fridge for about 5 minutes to firm up; if it’s still too soft to handle, give it a little longer in the cold. Chilled dough is key to preventing too much spreading during baking.
Step 5: Roll, Coat, and Bake
While the dough chills, combine granulated sugar and cinnamon in a small bowl for rolling. Scoop dough into 3-tablespoon-sized balls, roll each in the cinnamon sugar, and place on parchment-lined trays spaced 2-3 inches apart. Bake at 350°F (180°C) for 10-12 minutes—you’re looking for golden edges and a slightly underbaked, puffy center. Let the cookies cool completely on a wire rack, and then enjoy that perfect chewiness!
Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies Recipe
- Chill Butter Just Right: Let your browned butter cool to between 70-75°F to avoid spreading—warmer butter means flat cookies.
- Dry Out Your Pumpkin Puree: Use paper towels to soak excess moisture from the pumpkin so your cookies don’t become cakey.
- Don’t Overmix the Dough: Light folding keeps texture tender and chewy instead of tough.
- Bake One Tray at a Time: This helps maintain consistent oven temperature and even baking, especially important for chewy texture.
How to Serve Chewy Pumpkin Snickerdoodle Cookies Recipe
Garnishes
While these cookies don’t need much dressing up, I love sprinkling a tiny dusting of cinnamon sugar on top right after baking to give them extra sparkle and flavor. Sometimes, I’ll also add a light drizzle of melted white chocolate for a festive touch that’s sure to impress.
Side Dishes
These cookies pair wonderfully with a hot cup of chai tea, pumpkin spice latte, or even a glass of cold milk. For an indulgent autumn dessert spread, serve with whipped cream and a side of caramel apple slices to really elevate the cozy vibes.
Creative Ways to Present
One of my favorite ways to present these cookies during the holidays is stacking them into little towers tied with rustic twine and placing a cinnamon stick on top as a garnish—it’s simple but looks stunning on a dessert table. For gifting, I arrange them in a pretty tin layered with parchment paper and a sprig of fresh rosemary for that seasonal aromatic touch.
Make Ahead and Storage
Storing Leftovers
I store any leftover cookies in an airtight container at room temperature for up to 3 days; this keeps them chewy and fresh. If you live in a humid climate, adding a slice of bread inside the container helps maintain moisture balance.
Freezing
I love freezing the raw dough balls in a single layer on a baking sheet, then transferring them to a freezer-safe bag. This way, I can bake fresh, chewy pumpkin snickerdoodle cookies anytime without starting from scratch—just let the frozen dough come to room temperature before baking.
Reheating
To warm up your leftover cookies, I recommend popping them in a 300°F oven for 3-5 minutes. This revives the softness and just-baked feel without drying them out. Avoid microwaving as it can make them rubbery if overdone.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
I don’t recommend using pumpkin pie filling because it’s already sweetened and spiced, which can throw off the balance and texture of your cookies. Stick to pure pumpkin puree for the best results.
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Why do I need to brown the butter?
Browned butter adds a rich, nutty flavor that enhances the pumpkin and spice notes, making your cookies taste deeper and more delicious. It also impacts the texture, helping keep them chewy.
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How do I prevent my cookies from spreading too much?
Chill the browned butter to about 70-75°F and chill the dough before baking. Also, pre-measure and properly level your flour to ensure your dough isn’t too wet or loose.
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Can I make this recipe vegan?
You can experiment with vegan butter and egg yolk substitutes, but since egg yolks add richness and chewiness, the final texture might differ. I’d recommend trying this once you’re comfortable with baking basics.
Final Thoughts
Honestly, this Chewy Pumpkin Snickerdoodle Cookies Recipe holds a special place in my heart and kitchen because it’s the perfect balance of cozy flavors and textures that remind me of crisp autumn days and comforting family moments. I can’t recommend trying it enough—you’ll enjoy the process and, more importantly, the delicious results that come out perfectly chewy every single time. So grab your browned butter, pumpkin, and cinnamon sugar, and let’s make some memories with these irresistible cookies!
Print
Chewy Pumpkin Snickerdoodle Cookies Recipe
- Prep Time: 1 hour 50 minutes
- Cook Time: 10-12 minutes
- Total Time: 2 hours
- Yield: 13 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chewy Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar coating of traditional snickerdoodles with the warm spices and moist texture of pumpkin puree. Browned butter adds a rich, nutty flavor while the pumpkin puree keeps the cookies soft and chewy. Perfect for fall or any time you crave a comforting, seasonal twist on a beloved cookie classic.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (for browning, about 184 grams after browning)
- 2/3 cup Libby’s Pumpkin Puree, room temperature (about 68-75 grams, drained)
- 2 large egg yolks, room temperature (38 grams)
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 2/3 cup + 1 tablespoon all-purpose flour (208 grams)
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
Sugars
- 1/2 cup granulated sugar (108 grams)
- 1/2 cup + 2 tablespoons dark brown sugar, packed (128 grams)
- 1/3 cup granulated sugar (67 grams) for rolling
Coating
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat Oven: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
- Bake Butter: In a large stainless steel pan, brown the butter over medium heat. It will foam, pop, and crackle—this is normal. Stir occasionally to prevent burning. Once the butter is covered with brown bits and smells nutty, remove from heat. Measure about 184 grams (just under 1 cup) of browned butter and transfer to a glass measuring cup.
- Cool Butter: Chill the browned butter in the fridge, stirring every 20 minutes, for about 45-60 minutes until it cools to 70-75°F (cool but still liquid). This step prevents the cookies from spreading too much when baked.
- Drain Pumpkin Puree: Spread the pumpkin puree on a plate and press paper towels into it to absorb excess moisture. Repeat soaking with fresh paper towels until the pumpkin feels dry like soft playdough and measures roughly 1/3 cup (68-75 grams).
- Mix Sugars and Butter: Once the browned butter is cooled, whisk in the dark brown sugar and granulated sugar for 1 minute until the mixture resembles wet sand.
- Add Yolks, Vanilla, and Pumpkin: Whisk in the egg yolks, vanilla extract, and drained pumpkin puree until fully incorporated.
- Combine Dry Ingredients: Fold in the all-purpose flour, pumpkin spice, kosher salt, cream of tartar, and baking soda until just combined. Avoid overmixing.
- Chill Dough: Place the dough bowl in the fridge for at least 5 minutes to firm up. Chill longer if dough feels too soft to handle.
- Prepare Coating: In a small bowl, mix the granulated sugar and ground cinnamon for rolling the cookie dough balls.
- Shape and Roll: Scoop dough into 3-tablespoon-sized balls. Roll each ball in the cinnamon-sugar mixture, then place on prepared baking sheets about 2-3 inches apart.
- Bake: Bake one tray at a time for 10-12 minutes until edges are golden and centers are puffy and slightly underbaked.
- Cool and Store: Let cookies cool completely on a wire rack before enjoying. Store leftovers in an airtight container at room temperature for 2-3 days. Dough can be frozen; thaw to room temperature before baking.
Notes
- Brown the butter carefully to avoid burning; the nutty aroma signals it’s ready.
- Draining the pumpkin puree prevents the dough from becoming too wet and keeps cookies chewy.
- Chilling the browned butter to 70-75°F is important to control cookie spread while baking.
- Do not overmix the dough to maintain tender cookies.
- Bake the cookies one tray at a time for even cooking.
- Cookies are best enjoyed the day they are baked but can be stored for 2-3 days at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
