Name: Chewy Pumpkin Snickerdoodle Cookies for Cozy Fall Moments
Prep time: 15 min
Cook time: 12 min
Total time: 32 min
Ingredients: ½ cup Unsalted Butter (Brown for a rich, nutty flavor.); ¾ cup Libby's Pumpkin Puree (Essential for moist pumpkin flavor.); ½ cup Granulated Sugar (Sweetens the dough.); ¾ cup Dark Brown Sugar (Adds chewy goodness.); 2 large Egg Yolks (Avoid using whole eggs.); 1 teaspoon Vanilla Extract (Amplifies flavor.); 2 ½ cups All-Purpose Flour (The backbone of the cookie.); 1 teaspoon Pumpkin Spice (Gives cookies their warm personality.); 1 teaspoon Baking Soda (Leavening agent.); 1 teaspoon Cream of Tartar (Improves cookie texture.); ½ teaspoon Kosher Salt (Balances sweetness.); Cinnamon Sugar (For rolling cookies.)

There’s something magical about the aroma of freshly baked cookies wafting through the air, especially when autumn rolls in. These Chewy Pumpkin Snickerdoodle Cookies will have your kitchen feeling like a cozy pumpkin patch, blending the comforting warmth of pumpkin spice with a delightful cinnamon sugar crust. What I love most about this recipe is its simplicity—no need to chill the dough or dust off that mixer! In just a few quick steps, you can whip up a batch of cookies that are not only a crowd-pleaser but also perfect for snuggling up with a warm drink on a crisp fall day. Curious about how to make your home smell like the essence of autumn? Let’s dive into this delicious recipe together!

Why are Pumpkin Snickerdoodle Cookies a Must-Try?

Irresistible Flavor: The blend of warm pumpkin spice and sweet cinnamon sugar creates a comforting taste that evokes fall celebrations.

Quick & Easy: With no chilling time required, your warm cookies will be ready in under 30 minutes, making them a simple addition to your fall baking routine.

Endless Versatility: Feel free to experiment! These cookies can easily be adapted with chocolate chips or extra spices for a unique twist.

Crowd Pleaser: Perfect for gatherings or cozy nights at home, these cookies are sure to impress friends and family alike. Pair them with a cup of coffee or tea for the ultimate treat! If you’re interested in more delightful options, check out these Turkey Sugar Cookies for festive flavors or Bake Cookies Chocolate to satisfy your chocolate cravings.

Pumpkin Snickerdoodle Cookies Ingredients

• Get ready to bake your new favorite cookies!

For the Cookies

Unsalted Butter – Brown for a rich, nutty flavor that enhances the cookies.
Libby’s Pumpkin Puree – Essential for that moist pumpkin flavor; stick with Libby’s for best results.
Granulated Sugar – Sweetens the dough and aids in spreading during baking.
Dark Brown Sugar – Adds chewy goodness thanks to its molasses content; light brown sugar can work in a pinch.
Large Egg Yolks – Enrich the cookie and help avoid a cake-like texture; avoid using whole eggs.
Vanilla Extract – Amplifies the overall flavor of the cookies for a delicious finish.
All-Purpose Flour – The backbone of the cookie; measuring accurately is key for the right texture.
Pumpkin Spice – What gives these cookies their warm personality; feel free to use homemade or store-bought.
Baking Soda – Acts as a leavening agent to keep cookies soft and chewy.
Cream of Tartar – Works with baking soda to improve the cookie texture.
Kosher Salt – Balances out the sweetness and brings all the flavors together.
Cinnamon Sugar (for rolling) – Coats the cookies for an extra layer of warmth and sweetness.

Step‑by‑Step Instructions for Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat & Prepare
Begin by preheating your oven to 350°F (180°C). While it heats, line two baking trays with parchment paper to ensure your cookies don’t stick and bake evenly. This step is crucial for achieving that perfect chewy texture in your Pumpkin Snickerdoodle Cookies.

Step 2: Brown the Butter
In a stainless-steel pan, melt ½ cup of unsalted butter over medium heat. Stir it occasionally for about 5-7 minutes until it turns a lovely nutty brown color, and give off a rich aroma. Once browned, remove it from the heat and allow it to cool to room temperature before mixing.

Step 3: Prepare Pumpkin
While your butter is cooling, take ¾ cup of Libby’s pumpkin puree and squeeze out any excess moisture using a clean kitchen towel. You want the pumpkin to be thick and soft, resembling playdough to prevent your cookies from being too wet and maintaining that chewy texture.

Step 4: Mix Sugars and Butter
In a large mixing bowl, whisk together the cooled brown butter with ½ cup of granulated sugar and ¾ cup of dark brown sugar until they meld beautifully into a smooth mixture. This will create a rich sweetness that carries through your pumpkin snickerdoodle cookies.

Step 5: Incorporate Wet Ingredients
Add in 2 large egg yolks and 1 teaspoon of vanilla extract to the sugar and butter mixture. Mix well until fully incorporated; the batter should look glossy and smooth, setting the stage for those delightful pumpkin flavors to shine through.

Step 6: Add Pumpkin
Now, gently mix in the prepared pumpkin puree into the wet ingredients until evenly combined. You’ll notice the mixture becoming even creamier, with that signature pumpkin hue taking center stage—this is what makes your Pumpkin Snickerdoodle Cookies so special!

Step 7: Combine Dry Ingredients
In another bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of pumpkin spice, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, and ½ teaspoon of kosher salt. Gradually fold this dry mixture into the wet ingredients until just combined. Avoid overmixing to ensure a chewy texture—if the dough is soft, let it chill for 5 minutes.

Step 8: Scoop & Roll
Use a large cookie scoop to portion out the cookie dough, rolling each ball in cinnamon sugar to create a lovely spiced crust. Place the rolled dough on the lined baking trays, leaving about 2 inches of space between each ball to allow for spreading during baking.

Step 9: Bake Cookies
Bake your cookies in the preheated oven for 10-12 minutes, or until the edges turn golden and the centers appear slightly underbaked. This is critical for achieving that chewy texture in your Pumpkin Snickerdoodle Cookies. Once done, let them cool on wire racks for complete consistency.

How to Store and Freeze Pumpkin Snickerdoodle Cookies

Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture.

Fridge: If you’d like your cookies to stay fresh longer, you can also keep them in the fridge for up to a week. Just ensure they’re well-wrapped to prevent drying out.

Freezer: For longer storage, freeze unbaked dough balls rolled in cinnamon sugar for up to 3 months. When ready to enjoy, bake them straight from the freezer—just add a couple of extra minutes to the baking time.

Reheating: To revive leftover cookies, simply pop them in the microwave for 10-15 seconds or warm them in the oven at 300°F (150°C) for about 5 minutes. This will enhance the gooey delight of the Pumpkin Snickerdoodle Cookies!

Make Ahead Options

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance and refrigerate it in an airtight container to keep the flavors fresh. Additionally, you can roll the cookie balls in cinnamon sugar and freeze them for up to 3 months; just bake them directly from the freezer—adding an extra minute or two to the baking time for perfect cookies. When you’re ready to enjoy these cookies, simply pop them in the oven until lightly golden. This method ensures that you can have delicious, warm Pumpkin Snickerdoodle Cookies at a moment’s notice, saving you time on those busy weeknights!

What to Serve with Chewy Pumpkin Snickerdoodle Cookies

Savor the delightful flavors of fall by crafting a meal that perfectly complements these irresistible cookies.

Creamy Mashed Potatoes: The smooth, buttery texture of mashed potatoes creates a comforting contrast to the chewy cookies, making them perfect for a cozy dinner.
Warm Apple Crisp: Topped with a scoop of vanilla ice cream, this dessert’s warm spices echo those found in the cookies, enhancing the fall experience.
Spiced Chai Latte: The blend of spices in this drink harmonizes beautifully with the cookies, creating a warming, aromatic experience that hugs you from the inside out.
Pumpkin Soup: A bowl of creamy pumpkin soup serves as a lovely starter, featuring similar flavors that seamlessly tie together your autumn meal.
Maple Glazed Brussels Sprouts: Their slightly sweet and savory profile balances the sweetness of the cookies while adding a delightful roasted flavor to your plate.
Harvest Salad: A perfect mix of fresh greens, dried cranberries, and toasted nuts brings crispness and brightness, balancing the richness of the cookies.
Buttery Cornbread: A slice of golden cornbread served warm adds a delightful texture, making for a comforting pairing that captures the essence of fall.
Hot Chocolate: Rich and creamy, this beloved drink pairs seamlessly with your chewy pumpkin snickerdoodle cookies, creating a cozy evening treat.
Cinnamon Ice Cream: A scoop of this on the side not only mirrors the cookie’s flavors but also provides a delightful creaminess that melts in your mouth.

Pumpkin Snickerdoodle Cookies Variations & Substitutions

Get ready to personalize these delightful cookies and make them uniquely yours!

Dairy-Free: Substitute unsalted butter with coconut oil or vegan butter for a deliciously plant-based alternative.
Spicy Kick: Add a dash of cayenne pepper to the dough for a surprising heat that pairs well with pumpkin spice.
Nutty Texture: Incorporate chopped pecans or walnuts into the cookie mixture for added crunch and flavor.
Chocolate Lover’s Delight: Fold in semi-sweet or dark chocolate chips for a rich twist that enhances the cookie’s sweetness.
Gluten-Free: Swap all-purpose flour for a gluten-free all-purpose blend to enjoy the same chewy goodness without the gluten.
Lower Sugar: Reduce the amount of granulated sugar by 1/4 cup or use a sugar substitute for a healthier treat while still keeping the flavors intact.
Pumpkin Spice Swap: If you’re running low on pumpkin spice, a mix of cinnamon and nutmeg can work beautifully as a substitute.
Cinnamon Swirl: For an extra cinnamon kick, swirl additional cinnamon sugar into the cookie dough before baking to create a sweet surprise in every bite.

These variations will not only elevate your baking experience but can also cater to different tastes. If you’re hunting for more delightful options, check out these Turkey Sugar Cookies to celebrate the season or indulge in Bake Cookies Chocolate for a chocolatey treat that never disappoints.

Expert Tips for Pumpkin Snickerdoodle Cookies

Use Room Temperature Butter: Make sure your butter is slightly cooled but still in liquid form for the best cookie texture and flavor.
Correct Pumpkin Consistency: Always use Libby’s Pumpkin Puree and squeeze out excess moisture for the right balance and chewiness in your cookies.
Egg Yolks Only: Stick with large egg yolks instead of whole eggs to keep the cookies dense and prevent a cake-like outcome.
Measure Accurately: Use a kitchen scale for your flour to maintain the perfect structure in Pumpkin Snickerdoodle Cookies; wrong measurements can lead to dry results.
Avoid Overmixing: Gently mix the dough just until combined to keep your cookies delightfully chewy and avoid a tough texture.

Chewy Pumpkin Snickerdoodle Cookies Recipe FAQs

How do I choose the right pumpkin puree?
Absolutely! For the best results, I recommend using Libby’s Pumpkin Puree. It has a consistent texture and flavor that’s essential for these cookies. Other brands may have different moisture levels, which can affect the outcome of your chewy pumpkin snickerdoodle cookies.

What’s the best way to store leftover cookies?
You can store your cookies in an airtight container at room temperature for up to 3 days. If you want to extend their freshness, pop them in the fridge for up to a week—just be sure to wrap them well so they don’t dry out!

Can I freeze the dough for later baking?
Yes, you can freeze unbaked dough! To do this, roll the cookie dough into balls coated in cinnamon sugar and place them on a baking sheet lined with parchment. Freeze them until firm, then transfer the balls to a zip-top bag or airtight container for up to 3 months. When you’re ready to bake, place them directly on the baking sheet, adding a couple of extra minutes to the baking time.

What should I do if my cookie dough is too sticky?
Very! If your dough is overly sticky, I recommend chilling it in the refrigerator for about 5-10 minutes. This will firm up the butter slightly, making it easier to scoop and roll your cookies into delightful balls. Just remember not to chill it for too long if you’re aiming for that chewy texture!

Can I make these cookies allergen-friendly?
Certainly! To make allergen-friendly pumpkin snickerdoodle cookies, consider substituting all-purpose flour with a 1:1 gluten-free baking blend. Additionally, if you’re dealing with egg allergies, you could replace each egg yolk with a flax egg or aquafaba (3 tablespoons for each yolk); just be aware that this might slightly alter the texture.

How do I know when the cookies are done baking?
Great question! Look for cookies that have golden edges with slightly underbaked centers. They should be puffy and feel soft to the touch as they come out of the oven. Allowing them to cool on the wire racks will ensure they develop that perfect chewy texture!