There is nothing quite like cozying up with a batch of warm, soft cookies that have just the right amount of spice and pumpkin flavor to make you feel all snug inside. This Chewy Pumpkin Snickerdoodle Cookies Recipe is a delightful twist on the classic snickerdoodle, enhanced with rich browned butter and creamy pumpkin puree to create irresistibly tender, chewy cookies bursting with autumnal goodness. Whether you’re baking for a festive gathering or a simple afternoon treat, these cookies have the perfect balance of sweet cinnamon sugar crust and moist, flavorful centers that will have everyone asking for the recipe.
Ingredients You’ll Need
The magic of this Chewy Pumpkin Snickerdoodle Cookies Recipe lies in its handful of simple, wholesome ingredients that each play an essential role. From the nutty richness of browned butter enhancing depth of flavor to the pumpkin puree giving those tender, moist bites and the cinnamon sugar adding the trademark crust, every ingredient shines through beautifully.
- Unsalted butter, browned and cooled: The base for a rich, nutty flavor that takes these cookies to the next level.
- Granulated sugar: Sweetens the dough and creates a tender texture.
- Dark brown sugar, packed: Adds moisture and a subtle molasses note, perfect for chewiness.
- Egg yolks: Provide richness and help bind the dough without making it cakey.
- Pumpkin puree, dried out: The star ingredient giving moisture, flavor, and soft texture.
- Vanilla extract: Enhances all the warm spices and sweetness.
- All-purpose flour: The structure of the cookie; all-purpose keeps them tender yet sturdy.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, and cloves delivering cozy fall flavor.
- Baking soda: Helps cookies rise just right and spread perfectly.
- Cream of tartar: Key for that snickerdoodle tang and texture.
- Salt: Balances sweetness and enhances all flavors.
- Granulated sugar and cinnamon for coating: Creates the iconic snickerdoodle crackly, sweet, and spicy crust.
How to Make Chewy Pumpkin Snickerdoodle Cookies Recipe
Step 1: Brown the Butter
First, melt your unsalted butter slowly over medium heat while stirring constantly. Keep an eye on it as it transforms from pale yellow to a warm golden brown, releasing a delicious nutty aroma that’ll instantly grab your attention. Brown butter is the secret to adding a deep, toasted flavor that complements pumpkin perfectly. Let it cool to a nice 75°F while still liquid—this step makes all the difference in taste and texture.
Step 2: Dry Out the Pumpkin Puree
Next, spread your pumpkin puree onto a plate and gently press it with paper towels to remove any excess moisture. This step is crucial because it helps prevent the dough from becoming too wet, ensuring your cookies hold their shape beautifully and stay chewy rather than cakey once baked.
Step 3: Mix the Dough
In a large bowl, whisk together the cooled browned butter, granulated sugar, and brown sugar until fully combined and smooth. Then add the rich egg yolks and vanilla extract, whisking again to blend. Fold in your now drier pumpkin puree. Finally, add the flour, pumpkin pie spice, baking soda, cream of tartar, and salt. Stir gently just until all the ingredients come together into a luscious dough—you want to avoid overmixing so your cookies stay tender and chewy.
Step 4: Prepare and Coat the Cookies
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In a small bowl, mix the granulated sugar and cinnamon which will be your heavenly coating for the cookie dough balls. Using a large cookie scoop or tablespoon (about 3 tablespoons per cookie), scoop out the dough and roll each ball generously in the cinnamon sugar mixture. This coating forms the classic snickerdoodle crust that’s sweet, crisp, and spicy—absolutely essential!
Step 5: Bake to Perfection
Bake each tray for 10 to 12 minutes or until the edges are golden brown, but the centers remain soft. Once out of the oven, allow the cookies to cool on the baking sheet for about 5 minutes to set, then transfer to a wire rack to cool completely. Watching these cookies cool is almost as rewarding as eating them, knowing each bite is packed with that perfect chewy pumpkin snickerdoodle goodness.
How to Serve Chewy Pumpkin Snickerdoodle Cookies Recipe
Garnishes
For an extra touch of indulgence, sprinkle a pinch of flaky sea salt on top just before serving—this contrast heightens the sweetness beautifully. Alternatively, a light dusting of powdered sugar or a drizzle of melted white chocolate adds a lovely visual appeal and extra flavor dimension.
Side Dishes
These cookies pair wonderfully with a steaming cup of chai tea or classic hot cocoa, turning an ordinary snack into a comforting ritual. For a brunch twist, serve alongside spiced latte or even a scoop of vanilla ice cream for a decadent dessert experience.
Creative Ways to Present
Arrange your Chewy Pumpkin Snickerdoodle Cookies Recipe on a rustic wooden board with fresh autumn leaves or mini pumpkins around for a festive presentation. Stack them with parchment paper between layers if gifting, and tie with twine to make an absolutely charming homemade treat for loved ones.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 4 days. Lining the container with a paper towel helps keep them from sweating and preserves their chewy texture perfectly every time.
Freezing
If you want to keep the magic for longer, freeze the baked cookies in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months and thaw beautifully without losing their chewy texture.
Reheating
To revive the warm, freshly baked feel, pop your cookies in the microwave for 10-15 seconds or place them in a preheated oven at 300°F for 3-5 minutes. Enjoy them soft, warm, and just like they came right out of the oven!
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Just make sure to spread it out and press with paper towels as directed to remove excess moisture. Using canned pumpkin puree is convenient and works great for these chewy pumpkin snickerdoodle cookies.
What makes these cookies chewy instead of cakey?
The combination of browned butter, packed brown sugar, and dried pumpkin puree keeps these cookies tender yet chewy. Also, using only egg yolks instead of whole eggs adds richness without fluffiness.
Can I substitute the pumpkin pie spice?
Yes, if you don’t have pumpkin pie spice on hand, mix equal parts cinnamon, nutmeg, ginger, and cloves to make your own blend that mimics that warm, autumnal flavor.
Is cream of tartar necessary in this recipe?
Cream of tartar is important here as it helps with the classic snickerdoodle texture and slight tanginess. If you don’t have it, you can try a small amount of baking powder, but the texture may not be quite the same.
How do I know when the cookies are done?
Look for golden brown edges with centers that still look soft; they will firm up as they cool. Overbaking will make them crispy rather than chewy, so keep a close eye during those last few minutes in the oven.
Final Thoughts
If you’re looking for a cookie that delivers everything you want in a fall treat—warm spices, tender texture, rich flavor, and that perfect chewy bite—this Chewy Pumpkin Snickerdoodle Cookies Recipe is a game changer. I promise once you try it, these cookies will become your new seasonal favorite, filling your home with the irresistible scent of autumn and your heart with cozy delight. Happy baking!
Print
Chewy Pumpkin Snickerdoodle Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chewy Pumpkin Snickerdoodle Cookies combine the classic snickerdoodle flavor with the warm, cozy taste of pumpkin and pumpkin pie spice. Made with browned butter and dried pumpkin puree, these cookies are soft, chewy, and rolled in cinnamon sugar for a perfect sweet-spicy finish. Perfect for autumn or year-round enjoyment, they balance a deep buttery flavor with seasonal spices.
Ingredients
Wet Ingredients
- 1/2 cup (113g) unsalted butter, browned and cooled
- 2 large egg yolks
- 1/3 cup (75g) pumpkin puree, dried out (Libby’s recommended)
- 1 tsp vanilla extract
Dry Ingredients
- 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
Sugars
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) dark brown sugar, packed
- 1/4 cup (50g) granulated sugar (for coating)
- 1 tbsp cinnamon (for coating)
Instructions
- Brown the Butter: In a saucepan, melt the butter over medium heat, stirring constantly until it turns golden brown and develops a nutty aroma. Remove it from heat and allow it to cool to room temperature, then refrigerate until it reaches about 75°F and remains liquid.
- Dry the Pumpkin Puree: Spread the pumpkin puree onto a plate and press with paper towels to remove excess moisture, ensuring the dough isn’t too wet.
- Mix Wet Ingredients: In a large bowl, whisk together the cooled browned butter with granulated and dark brown sugars until smooth. Add the egg yolks and vanilla extract, whisking until well combined. Stir in the dried pumpkin puree.
- Incorporate Dry Ingredients: Fold in the flour, pumpkin pie spice, baking soda, cream of tartar, and salt gently until the dough comes together, being careful not to overmix.
- Prepare Oven and Coating: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, combine the granulated sugar and cinnamon for the cookie coating.
- Form and Coat Cookies: Using a large cookie scoop (about 3 tablespoons), scoop dough balls and roll each ball thoroughly in the cinnamon sugar mixture. Place them on the baking sheet, spacing them 2-3 inches apart to allow for spreading.
- Bake the Cookies: Bake one sheet at a time for 10-12 minutes, until the edges are golden brown but the centers remain soft. Remove from oven and allow to cool on the baking sheet for 5 minutes.
- Cool Completely: Transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- To dry the pumpkin puree effectively, use highly recommended canned puree such as Libby’s for best consistency and flavor.
- Make sure the browned butter is cooled but still liquid to properly incorporate into the sugar mixture.
- Do not overbake; cookies should be soft in the center to retain chewiness.
- Spacing cookies properly allows even baking and prevents them from merging.
- Store cookies in an airtight container for up to 4 days or freeze for longer storage.
