If you’re a pumpkin lover like me, you’re in for a real treat with this Chewy Pumpkin Snickerdoodle Cookies Recipe. I absolutely love how these cookies have that perfect chewy texture combined with the warm, cozy spices pumpkin baking brings out. It’s like fall in every bite, but with a delightful snickerdoodle twist that makes these cookies stand out from the usual pumpkin treats.
What I find especially charming about this recipe is how well it works for sharing—whether it’s a chilly afternoon coffee break or a festive gathering. You’ll find that the balance of browned butter, pumpkin puree, and cinnamon-sugar coating really elevates these cookies and makes them irresistibly good. Trust me, once you try this chewy pumpkin snickerdoodle cookies recipe, it’ll quickly become a favorite in your baking repertoire.
Why You’ll Love This Recipe
- Perfect Chewy Texture: The browned butter and pumpkin puree work together to create wonderfully soft, chewy cookies every time.
- Warm Spiced Flavor: Pumpkin spice plus a cinnamon sugar coating gives these cookies that comforting fall flavor you crave.
- Great for Any Occasion: They’re easy to make but impressive enough to share at parties, bake sales, or just as a special treat at home.
- Simple Ingredient List: Ingredients you likely have on hand, with practical tips to get the best results even if you’re new to pumpkin baking.
Ingredients You’ll Need
The magic of this chewy pumpkin snickerdoodle cookies recipe comes from a mix of pantry staples and that seasonal pumpkin puree. Make sure you measure your flour carefully and drain your pumpkin well for the best chewiness—I’ll explain why as we go along.
- Unsalted Butter: Browning the butter gives the cookies a rich, nutty flavor that plays beautifully with pumpkin and spices.
- Pumpkin Puree: Using Libby’s or a good quality canned pumpkin puree works best; draining extra moisture is key to prevent soggy cookies.
- Granulated Sugar: Adds sweetness and pairs with brown sugar to keep the texture soft and chewy.
- Dark Brown Sugar: Brings depth and moisture that helps create that chew you want in a snickerdoodle.
- Egg Yolks: Use just the yolks to add richness without extra liquid from the whites.
- Vanilla Extract: A classic flavor enhancer that smooths out the spices.
- All-Purpose Flour: Be sure to spoon and level for accurate measuring to avoid dry or dense cookies.
- Pumpkin Spice: The perfect blend of warm spices for that autumnal feel.
- Baking Soda: For just the right amount of lift and chew.
- Cream of Tartar: This gives snickerdoodles their signature tang and chewiness.
- Kosher Salt: Balances sweetness and enhances all the flavors.
- Granulated Sugar & Ground Cinnamon (for rolling): The finishing touch that creates the classic snickerdoodle crisp cinnamon crust.
Variations
I love to keep this chewy pumpkin snickerdoodle cookies recipe close to the original, but sometimes I mix it up depending on the season or dietary needs. Feel free to experiment with these ideas to make the cookies your own!
- Gluten-Free Version: I swapped all-purpose flour for a 1:1 gluten-free blend once — the cookies were still chewy and delish, just watch the dough texture as it may need slight adjustments.
- Extra Spice: Some days I like to add a pinch of nutmeg or allspice for a spicier kick that makes the cookies even more fragrant and fall-ready.
- Maple Glaze: Drizzling a simple maple or cream cheese glaze after baking adds a touch of indulgence that my family goes crazy for.
- Vegan Adaptation: Using vegan butter and a flax egg can work, but expect a slightly different texture; I recommend chilling the dough longer if you try this.
How to Make Chewy Pumpkin Snickerdoodle Cookies Recipe
Step 1: Brown Your Butter to Build Flavor
Start by melting the unsalted butter over medium heat in a stainless steel pan. You’ll see it foam, pop, and crackle — this is what browning looks like! Keep stirring occasionally to avoid burning. When you notice the bottom covered with those lovely brown bits and your kitchen smells nutty, take the pan off the heat. Pour the browned butter into a glass measuring cup and chill it in the fridge, stirring every 20 minutes, until it reaches about 70-75°F. This step is crucial: if the butter’s too warm, your cookies might spread too thin and lose their chewy magic.
Step 2: Prepare Pumpkin Puree by Draining Excess Moisture
Dump your pumpkin puree on a plate and press paper towels into it to soak up extra liquid—this trick keeps your dough from becoming too wet. You may need to repeat the towel pressing a few times until the pumpkin feels like soft playdough and measures roughly 1/3 cup. I discovered this method the hard way when my first batch turned out cakey instead of chewy!
Step 3: Mix It All Together
Whisk the chilled browned butter with both sugars for about a minute until it resembles wet sand—that’s what you want. Then, add egg yolks, vanilla extract, and the dried pumpkin before folding in your dry ingredients: flour, pumpkin spice, baking soda, cream of tartar, and salt. Mix until just combined, then refrigerate the dough for at least 5 minutes to help it firm up. This chill time prevents spreading and helps lock in the delightful chewiness.
Step 4: Roll and Bake to Perfection
In a small bowl, combine granulated sugar and ground cinnamon. Scoop the chilled dough into generous 3-tablespoon balls, then roll them in the cinnamon sugar to coat completely. Place these on parchment-lined baking trays, leaving 2-3 inches between each cookie to give them room to spread. Bake one tray at a time at 350°F for 10-12 minutes until edges turn golden and the centers remain puffy but slightly underbaked—that chew factor again! Let the cookies cool completely on a wire rack before enjoying.
Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies Recipe
- Brown Butter Balance: Don’t rush the browning—those nutty brown bits add an amazing depth, but take care not to burn for bitterness.
- Pumpkin Moisture Control: Always drain the pumpkin puree well; this keeps the cookie dough from becoming too soft and spreading flat during baking.
- Chill Dough: Even a quick 5-minute chill really helps dough consistency and final cookie texture, so don’t skip it!
- Cinnamon Sugar Coating: Rolling dough balls well in cinnamon sugar before baking is what seals the snickerdoodle signature crisp exterior and sparkly look.
How to Serve Chewy Pumpkin Snickerdoodle Cookies Recipe
Garnishes
I like to keep the toppings simple for these cookies—the cinnamon sugar coating is a classic I return to every time. But for a little extra flair, a light dusting of powdered sugar once cooled adds a pretty snowy effect. Sometimes, I even add a small dollop of cream cheese frosting if we’re celebrating, which pairs beautifully with the pumpkin spice.
Side Dishes
Serve these chewy pumpkin snickerdoodle cookies with a mug of hot apple cider or a warm cup of your favorite coffee or chai latte. They also pair nicely with vanilla ice cream or a simple whipped cream for an extra indulgent snack or dessert.
Creative Ways to Present
For holiday gatherings, I’ve arranged these cookies stacked like a little tower tied up with twine and a fresh cinnamon stick as a decorative touch. They also look adorable served in a rustic basket lined with autumn-themed napkins. If gifting, combine a few with a mini jar of pumpkin spice mix or cinnamon sugar for a thoughtful homemade gift.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, placing a slice of bread in the container to help maintain softness and chewiness. They usually stay fresh and delicious for 2-3 days this way without drying out.
Freezing
If you want to prep ahead, I freeze the dough balls on a baking sheet first, then transfer them to a freezer-safe container. When I’m ready to bake, I let them thaw at room temperature so they bake evenly. This saves time and lets me enjoy fresh cookies anytime.
Reheating
To revive leftover cookies and bring back their softness, I pop them in the microwave for about 10 seconds or warm them briefly in a 300°F oven wrapped in foil. This little reheating step makes them taste freshly baked all over again.
FAQs
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Can I substitute canned pumpkin puree with fresh pumpkin?
Yes, you can use freshly cooked and pureed pumpkin, but make sure it’s thick and well-drained to avoid adding too much moisture to the dough. Fresh pumpkin can sometimes be more watery than canned, so pressing it with paper towels or draining it in a fine mesh sieve will help maintain the cookies’ chewy texture.
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How do I prevent my pumpkin snickerdoodle cookies from spreading too much?
The key is to chill the browned butter to between 70-75°F before mixing and chill the dough before baking. Also, draining excess moisture from pumpkin puree reduces spread. Proper flour measurement helps too—avoid packing the flour into your measuring cup, which can make dough too wet or heavy.
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Why do these cookies use cream of tartar?
Cream of tartar is a classic ingredient in snickerdoodles because it adds a slight tanginess and helps with the chewy texture. It reacts with baking soda for leavening and gives these cookies their distinct taste and structure.
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Can I use egg whites instead of yolks in this recipe?
I recommend sticking to just egg yolks as in the recipe. Yolks add richness and moisture that contribute to the chewy, soft texture. Using whites may result in a drier or cakier cookie.
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How long do these cookies keep fresh?
Stored in an airtight container at room temperature, these chewy pumpkin snickerdoodle cookies stay fresh for about 2-3 days. After that, they may begin to dry out, but a quick reheat helps revive them nicely.
Final Thoughts
This chewy pumpkin snickerdoodle cookies recipe holds a special place in my kitchen—and heart! It’s one of those recipes that feels like a warm hug, perfect for when you want a cozy baking project with guaranteed delicious results. I hope you enjoy making and sharing these cookies as much as I do. Give it a try soon and let me know how your cookies turn out—I’m betting they’ll be a new fall favorite for you too!
Print
Chewy Pumpkin Snickerdoodle Cookies Recipe
- Prep Time: 1 hour 50 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours
- Yield: 13 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chewy Pumpkin Snickerdoodle Cookies bring a perfect blend of autumnal flavors and irresistibly soft texture. Featuring browned butter and pumpkin puree for moisture, and a cinnamon-sugar coating for extra warmth, these cookies offer a delightful twist on the classic snickerdoodle, perfect for fall gatherings or cozy treats.
Ingredients
Browned Butter Mixture
- 1 cup unsalted butter (226 g)
- 1/2 cup granulated sugar (108 g)
- 1/2 cup + 2 tablespoons dark brown sugar, packed (128 g)
Pumpkin Mixture
- 2/3 cup Libby’s Pumpkin Puree, room temperature, drained to approx. 1/3 cup (156 g reduced to 68-75 g)
- 2 large egg yolks, room temperature (38 g)
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 2/3 cups + 1 tablespoon all-purpose flour (208 g)
- 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 (67 g)
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
- Brown the Butter: In a large stainless steel pan over medium heat, cook the butter until it foams, pops, and crackles, developing nutty brown bits at the bottom. Remove from heat when browned, pour into a glass measuring cup, and chill in the fridge stirring every 20 minutes for about 45-60 minutes until the butter reaches 70-75°F and is cool but still liquid.
- Drain Pumpkin Puree: Spread the pumpkin puree onto a plate and press paper towels to soak up excess liquid. Repeat until the pumpkin feels like soft playdough and measures roughly 1/3 cup (68-75 g).
- Mix Sugars and Butter: Whisk the cooled browned butter with brown and granulated sugar for 1 minute until it resembles wet sand.
- Add Wet Ingredients: Whisk in the egg yolks, vanilla extract, and the drained pumpkin puree until incorporated.
- Combine Dry Ingredients: Fold in all-purpose flour, pumpkin spice, salt, cream of tartar, and baking soda just until combined. Chill the dough for 5 minutes (longer if needed) to firm up.
- Prepare Cinnamon Sugar: Mix granulated sugar and cinnamon in a small bowl for rolling the dough balls.
- Form and Roll Dough Balls: Scoop 3-tablespoon-sized dough portions, roll each in the cinnamon sugar coating, and place on prepared baking sheets spaced 2-3 inches apart.
- Bake: Bake one tray at a time for 10-12 minutes until edges are golden brown and centers are puffy and slightly underbaked.
- Cool and Store: Let cookies cool completely on a wire rack. Store leftovers in an airtight container at room temperature for 2-3 days. Freeze dough balls if desired; thaw before baking.
Notes
- Brown the butter carefully to avoid burning; it should smell nutty and have brown bits.
- Draining the pumpkin puree is essential to prevent cookies from becoming too wet and spreading too much.
- Chilling the dough helps cookies hold their shape and stay chewy.
- Use parchment paper for easy cleanup and to prevent sticking.
- Cookies are best enjoyed within a few days but dough can be frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
