Enjoy the Delight of Chewy Pumpkin Snickerdoodle Cookies

What Makes These Cookies Stand Out

Chewy Pumpkin Snickerdoodle Cookies are the perfect treat for anyone who loves soft, flavorful desserts. These cookies combine classic snickerdoodle happiness with the warm, cozy essence of pumpkin and spices. They bring a delightful twist to a traditional favorite, making them perfect for fall gatherings, cozy nights in, or simply when you want a sweet indulgence. Plus, they are easy to make!

How to Create 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:

1. Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper and set them aside.
2. In a large stainless steel pan, brown the butter over medium heat. Stir it occasionally while it foams and crackles. Once it has a nutty smell and brown bits form at the bottom, take it off the heat.
3. You should have slightly less than 1 cup of browned butter. Cool it in the fridge for about 45-60 minutes, stirring every 20 minutes, until it reaches 70-75°F.
4. Spread the pumpkin puree on a plate to soak up extra liquid using paper towels. Rinse and repeat until the puree feels dry and measures about 1/3 cup.
5. Whisk the cool brown butter with the brown and granulated sugar for 1 minute, forming a wet sand-like mixture.
6. Add in the egg yolks, vanilla, and the dried pumpkin puree. Mix until well combined.
7. Carefully 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 it up. If it’s still soft, leave it longer!
8. In a small bowl, combine the cinnamon and sugar. Form the dough into 3-tablespoon-sized balls and roll them in the cinnamon-sugar mixture. Place them on your baking sheets, about 2-3 inches apart.
9. Bake one tray at a time for 10-12 minutes or until the edges are golden and the centers are still puffy. Let the cookies cool on a wire rack completely. Enjoy!

To keep the leftover cookies fresh, store them in an airtight container at room temperature for 2-3 days. If you freeze the cookie dough, make sure to let it thaw at room temperature before baking.

Best Ways to Enjoy These Cookies

Chewy Pumpkin Snickerdoodle Cookies are lovely on their own, but you can enhance your experience by pairing them with a hot beverage like coffee, tea, or hot cocoa. Serve them as a delightful dessert after dinner or pack them into lunchboxes for a sweet surprise.

Storing Your Cookies

To maintain their tenderness, keep your cookies in an airtight container at room temperature for 2-3 days. For longer storage, you can freeze the cookie dough balls. Just remember to let them warm a bit before baking!

Helpful Hints for Perfect Cookies

• Ensure your brown butter has cooled properly to avoid flat cookies.
• Don’t skip pressing the pumpkin puree; moisture can affect the cookies’ texture.
• If the dough feels too sticky, give it more time in the fridge to firm up.

Fun Variations to Try

Feel free to experiment with these cookies! You can add chocolate chips for extra sweetness or swap in almond extract for a unique flavor. Adding toasted nuts can also bring a delightful crunch.

Nutritional Content

(You can calculate the nutrition based on your serving size; remember to include fats, carbs, and protein information per cookie if needed.)

Family Serving Suggestions

These cookies are perfect for family gatherings or cozy movie nights. Serve them fresh from the oven with ice cream for a delicious sundae treat that everyone will love!

What Pairs Well With These Cookies?

• Enjoy your cookies with a scoop of vanilla ice cream or a dollop of whipped cream.
• Pair them with a warm cup of apple cider or your favorite spiced latte for a wonderful fall treat.

Frequently Asked Questions

Can I make these cookies without pumpkin puree?
Yes! You can substitute the pumpkin with applesauce for a different flavor.

How can I ensure my cookies are chewy?
Make sure not to over-bake them; they should be slightly underbaked in the middle for that chewy texture.

Can I freeze the baked cookies?
Absolutely! Just make sure to store them in an airtight container. They should stay fresh for up to three months!

Now you’re ready to bake up a storm with these delicious Chewy Pumpkin Snickerdoodle Cookies. Happy baking!

Chewy Pumpkin Snickerdoodle Cookies

These soft and flavorful cookies combine classic snickerdoodle happiness with the warm essence of pumpkin and spices, perfect for fall gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Dessert, Snack

Cuisine American

Servings 24 cookies

Calories 150 kcal

Ingredients

  

Main Ingredients

• 1 cup unsalted butter Browned
• 2/3 cup Libby’s Pumpkin Puree Room temperature; drained
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar Packed
• 2 large egg yolks Room temperature
• 2 teaspoons vanilla extract
• 1 2/3 cups 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

For Rolling

• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

 

Preparation

• Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper and set them aside.
• In a large stainless steel pan, brown the butter over medium heat, stirring occasionally. Once it has a nutty smell and brown bits form, take it off the heat.
• Cool the browned butter in the fridge for about 45-60 minutes until it reaches 70-75°F.
• Spread the pumpkin puree on a plate to soak up extra liquid using paper towels until it measures about 1/3 cup.
• Whisk the cooled brown butter with the brown and granulated sugar for 1 minute.
• Add in the egg yolks, vanilla, and the dried pumpkin puree. Mix until well 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.

Baking

• Combine the cinnamon and sugar in a small bowl. Form the dough into 3-tablespoon-sized balls and roll them in the cinnamon-sugar mixture.
• Place them on your baking sheets, about 2-3 inches apart.
• Bake for 10-12 minutes until the edges are golden and the centers are puffy. Let them cool on a wire rack.

Notes

To keep leftover cookies fresh, store them in an airtight container for 2-3 days. If freezing cookie dough, let it thaw at room temperature before baking.

Keyword Chewy Cookies, Dessert Recipe, Fall Treat, Pumpkin Cookies, Snickerdoodle