Fall baking is here, and if you’ve been dreaming of warm, cozy treats to enjoy with your pumpkin spice latte, these Chewy Pumpkin Snickerdoodle Cookies are everything you’ve been waiting for. Think cinnamon sugar coating, a gooey, soft center, and a hint of brown butter that elevates these cookies to something truly irresistible. Chewy Pumpkin Snickerdoodle Cookies combine the best of pumpkin spice and snickerdoodle flavors, making them perfect for any fall gathering.
These cookies are easy to make, yet they look like a treat you’d find at a cozy bakery. Brown butter, pumpkin puree, and a blend of cinnamon and sugar work together to give these cookies their chewy texture, making them a must-try this fall. Ready to dive in? Let’s break down how to make the perfect chewy pumpkin snickerdoodles.
Jump to
Tips for Perfect Pumpkin Cookies
Using a Kitchen Scale
If you want to make sure your cookies come out just right every time, consider using a kitchen scale. It’s the most accurate way to measure your ingredients, ensuring that you’re not using too much flour or sugar. A little bit of precision can make a big difference in your final results.
Cool the Butter
Brown butter is key to giving these cookies their rich, nutty flavor, but it’s important to let it cool down before mixing it with the other ingredients. If you don’t let the butter cool enough, it could melt the sugar and create an oily texture in the dough. Trust me, giving it a few minutes to cool will result in the perfect cookie.
Use Libby’s Pumpkin Puree
Consistency matters when it comes to pumpkin puree. I highly recommend using Libby’s Pumpkin Puree because it has a thick, smooth texture that works perfectly in cookies. Just make sure to press out any excess moisture to avoid a soggy dough.
Proper Dough Texture
The dough for these cookies should be soft, but not sticky. If you’re finding that it’s too runny, you might have added too much flour. If it’s too dry, you can add a tablespoon of milk at a time to reach the perfect consistency.
Chill the Dough
While this step might seem unnecessary, chilling the dough for about 5 minutes before scooping it helps the cookies maintain their shape while baking. It also gives the flavors a chance to meld together, making them even tastier.
Ingredient Notes and Substitutions
Pumpkin Puree
Pumpkin puree is a key ingredient here, but not all pumpkin purees are created equal. Libby’s is a go-to choice for many bakers because of its smooth, consistent texture. If you use a different brand, be sure to press out any extra moisture, as it can make your dough too wet.
Brown Butter
The nutty flavor of brown butter really sets these cookies apart from your standard pumpkin cookie. To make brown butter, simply melt unsalted butter in a saucepan over medium heat. Stir frequently until the butter turns a golden brown color and smells toasty. It adds richness and depth of flavor that you just can’t get from regular butter.
Pumpkin Spice
If you’re a fan of pumpkin spice, you can easily make your own blend at home. Combine cinnamon, ginger, nutmeg, and cloves for a homemade pumpkin spice mix that’s perfect for any fall treat.
Egg Yolks
Using just egg yolks (instead of whole eggs) is what gives these cookies their soft and chewy texture. The yolks contribute to the gooey centers, making every bite a little piece of fall heaven.
Substitutions
If you need to make this recipe vegan, you can substitute flax eggs for the egg yolks. To make a flax egg, simply combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes to thicken. For a gluten-free version, swap out the all-purpose flour for a 1:1 gluten-free flour blend.
Cinnamon Sugar
This is what gives your cookies that signature snickerdoodle flavor. Make sure you roll your dough balls generously in the cinnamon sugar mixture before baking. The sugar not only adds sweetness but also helps create that crispy edge that we all know and love in snickerdoodles.
Recipe Instructions
After browning the butter and mixing the wet ingredients, you’ll gently fold in the dry ingredients to create the dough for your Chewy Pumpkin Snickerdoodle Cookies. Remember, it’s important to roll the dough in cinnamon sugar before baking to get that classic snickerdoodle coating. This final step will help achieve that perfect blend of chewy texture and crisp edges in your Chewy Pumpkin Snickerdoodle Cookies.
Step 1: Brown the Butter
Start by browning your butter. In a saucepan over medium heat, melt your unsalted butter, stirring constantly. Once the butter turns a golden-brown color and has a nutty aroma, remove it from the heat. Let it cool for about 5 minutes before using it in the dough. This is where the magic happens, so don’t skip this step!
Step 2: Prep the Dry Ingredients
In a separate bowl, combine your flour, baking soda, pumpkin pie spice, cinnamon, and salt. Mix well and set aside.
Step 3: Mix Wet Ingredients
In your mixing bowl, combine the cooled brown butter with granulated sugar and brown sugar. Beat the mixture until smooth. Add in the egg yolks, pumpkin puree, and vanilla extract, mixing until everything is combined. It should look smooth and creamy.
Step 4: Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in dense cookies. Your dough should be soft, but not sticky.
Step 5: Chill the Dough
Cover the dough and chill it for at least 5 minutes in the fridge. This will make it easier to scoop and shape into dough balls.
Step 6: Form the Dough Balls
Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in the cinnamon sugar mixture to coat it thoroughly.
Step 7: Bake the Cookies
Preheat your oven to 350°F (175°C). Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers are puffy. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack.
Step 8: Cool the Cookies
Allow the cookies to cool completely before storing them. The longer they sit, the chewier they get!
Storage and Freezing
Room Temperature Storage
To store your cookies at room temperature, place them in an airtight container. They’ll stay fresh for about 2-3 days. If you want them to last a bit longer, you can freeze them.
Freezing the Cookie Dough
Freezing the cookie dough is an excellent way to save time for future batches. Roll the dough into balls but skip the cinnamon sugar coating before freezing. Store the dough balls in a single layer on a baking sheet, then transfer them to a freezer bag once frozen. When you’re ready to bake, just add a few extra minutes to the baking time.
Freezing the Baked Cookies
To freeze the baked cookies, simply let them cool completely and then store them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. When ready to enjoy, just thaw at room temperature for about 15-20 minutes.
FAQs
If your cookies aren’t spreading, it could be because the dough was too cold or you added too much flour. Make sure to let the dough rest for a few minutes to get that chewy texture in your Chewy Pumpkin Snickerdoodle Cookies.
For extra chewiness, use egg yolks instead of whole eggs, and make sure to brown your butter. Also, pressing out the excess liquid from the pumpkin puree is key.
This is usually because the dough was overmixed, or you used too much flour. Always scoop and measure your flour carefully, and avoid overmixing the dough.
Yes! You can substitute a gluten-free flour blend for the all-purpose flour, and flax eggs can be used in place of the egg yolks.
Store them in an airtight container at room temperature for 2-3 days, or freeze them for longer storage.
Related recipes
If you love pumpkin, here are a few more recipes you’ll want to try:
Check out our other cozy fall recipes like Crescent Roll Breakfast Recipes, Breakfast Potatoes Recipe Easy Crispy, and Breakfast Pizza Recipe Easy Cheesy for even more ideas to round out your autumn meals.
Chewy Pumpkin Snickerdoodle Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
Description
Fall baking is here, and if you’ve been dreaming of warm, cozy treats to enjoy with your pumpkin spice latte, these Chewy Pumpkin Snickerdoodle Cookies are everything you’ve been waiting for. Think cinnamon sugar coating, a gooey, soft center, and a hint of brown butter that elevates these cookies to something truly irresistible. Pumpkin spice meets snickerdoodle magic, and the results are downright perfect for the season. These cookies are easy to make, yet they look like a treat you’d find at a cozy bakery. Brown butter, pumpkin puree, and a blend of cinnamon and sugar work together to give these cookies their chewy texture, making them a must-try this fall.
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 2 egg yolks
- 1 cup pumpkin puree (Libby’s recommended)
- 2 teaspoons vanilla extract
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 2 teaspoons cinnamon (for rolling)
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the unsalted butter, stirring constantly. Once the butter turns a golden-brown color and has a nutty aroma, remove it from the heat. Let it cool for about 5 minutes before using it in the dough.
- Prep the Dry Ingredients: In a separate bowl, combine your flour, baking soda, pumpkin pie spice, cinnamon, and salt. Mix well and set aside.
- Mix Wet Ingredients: In your mixing bowl, combine the cooled brown butter with granulated sugar and brown sugar. Beat the mixture until smooth. Add in the egg yolks, pumpkin puree, and vanilla extract, mixing until everything is combined. It should look smooth and creamy.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in dense cookies. Your dough should be soft, but not sticky.
- Chill the Dough: Cover the dough and chill it for at least 5 minutes in the fridge. This will make it easier to scoop and shape into dough balls.
- Form the Dough Balls: Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in the cinnamon sugar mixture to coat it thoroughly.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers are puffy. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack.
- Cool the Cookies: Allow the cookies to cool completely before storing them. The longer they sit, the chewier they get!
Notes
For extra chewiness, use egg yolks instead of whole eggs, and brown the butter to enhance the flavor. Make sure to press out any excess moisture from the pumpkin puree before mixing it into the dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Final thoughts
Each Chewy Pumpkin Snickerdoodle Cookie has approximately 180-200 calories, depending on the size. These cookies are rich in flavor but not too heavy, thanks to the use of egg yolks and brown butter. If you’re looking for a healthier version, try swapping in whole wheat flour or reducing the sugar slightly. You can also make these cookies gluten-free or vegan for a better fit with dietary preferences.
Follow us for more drool-worthy comfort food on Pinterest and join the conversation on Facebook.