why make this recipe

Chewy Pumpkin Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle. With the rich flavors of pumpkin and warm spices, these cookies bring a taste of fall into your kitchen any time of year. Their chewy texture and sweet cinnamon sugar coating make them irresistible. Whether you’re hosting a gathering, preparing treats for your family, or simply craving something sweet, these cookies are sure to please everyone.

how to make Chewy Pumpkin Snickerdoodle Cookies

Ingredients:

1 cup unsalted butter
2/3 cup Libby’s Pumpkin Puree (room temperature)
1/2 cup granulated sugar
1/2 cup + 2 tablespoons dark brown sugar (packed)
2 large egg yolks (room temperature)
2 teaspoons vanilla extract
1 2/3 cup + 1 tablespoon all-purpose flour (see notes for measuring)
1 1/2 teaspoons pumpkin spice
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1/3 cup granulated sugar (for rolling)
1 teaspoon ground cinnamon (for rolling)

Directions:

Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
In a large stainless steel pan, brown the butter over medium heat. It will foam and pop, which is normal! Stir occasionally to prevent burning. Once it smells nutty and has brown bits at the bottom, remove it from heat.
You should have just slightly under 1 cup of browned butter (about 184 grams). Let it cool in the fridge for 45-60 minutes until it reaches 70-75°F. This step is important as warm butter can make the cookies spread too flat.
Spread the pumpkin puree on a plate and use paper towels to soak up any extra liquid. Keep pressing until the pumpkin feels dry like soft playdough and measures about 1/3 cup (68-75 grams).
Once the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute until it resembles wet sand.
Add the egg yolks, vanilla, and the dried pumpkin puree, whisking until combined.
Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Chill the dough in the fridge for 5 minutes to firm up. If it’s still soft, chill for longer.
In a small bowl, mix together the cinnamon and sugar. Scoop out the dough into 3 tbsp-sized balls and roll each ball in the cinnamon sugar mix.
Place the dough balls on the prepared baking sheet, spaced about 2-3 inches apart.
Bake for 10-12 minutes or until the edges are golden brown and the centers are slightly puffy. Let the cookies cool completely on a wire rack before enjoying!
Store any leftover cookies in an airtight container at room temperature for 2-3 days. If freezing the cookie dough balls, let them come to room temperature before baking.

how to serve Chewy Pumpkin Snickerdoodle Cookies

These cookies are best enjoyed fresh out of the oven but are also delicious at room temperature. Serve them with a glass of milk, a cup of coffee, or even a warm chai latte for a cozy treat. They make perfect snacks at gatherings or delightful additions to lunchboxes.

how to store Chewy Pumpkin Snickerdoodle Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to 2-3 days. If you want to keep them longer, you can freeze the cookie dough balls before baking. Just remember to let the dough thaw at room temperature before baking.

tips to make Chewy Pumpkin Snickerdoodle Cookies

Brown the Butter Carefully: Keep an eye on the butter as you brown it, stirring frequently to prevent burning.
Pumpkin Consistency: Make sure to remove excess moisture from the pumpkin puree to ensure the right cookie texture.
Chill the Dough: If the dough feels too soft, chilling it longer helps achieve a better shape during baking.

variation

You can add chocolate chips or nuts for extra flavor and texture. Using a blend of spices like nutmeg or ginger can also add a different twist to the flavor profile.

FAQs

1. Can I use canned pumpkin?
Yes, canned pumpkin works great! Just make sure to drain any excess liquid.

2. How do I know when the cookies are done baking?
The edges should be golden brown while the center will look slightly puffed. They will continue to firm up as they cool.

3. Can I freeze the baked cookies?
Yes, baked cookies can be frozen in an airtight container for up to 3 months. Just thaw them at room temperature before enjoying.