Chewy Pumpkin Snickerdoodle Cookies Recipe

I absolutely love this Chewy Pumpkin Snickerdoodle Cookies Recipe because it combines the cozy warmth of pumpkin spice with the nostalgic, cinnamon-sugary crust of a classic snickerdoodle. If you’re anything like me, the aroma alone — nutty browned butter mixed with cinnamon and pumpkin — will have you hooked. These cookies are perfect for fall afternoons by the window, but honestly, I find myself making them year-round because they hit that sweet spot between soft and chewy that everyone craves.

When I first tried this recipe, I was amazed by how the pumpkin puree adds a subtle moisture that keeps the cookies tender without making them cakey. You’ll find that the browned butter adds a depth of flavor that you won’t get from plain melted butter — it’s like a little secret to totally elevating your cookies. If you want a dessert that feels cozy, special, and makes your whole kitchen smell amazing, this Chewy Pumpkin Snickerdoodle Cookies Recipe is one you’ll want to keep returning to.

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Ingredients You’ll Need

The ingredients for this Chewy Pumpkin Snickerdoodle Cookies Recipe come together beautifully to create a balance of spice, sweetness, and moisture. Using quality pumpkin puree and properly brown butter will really elevate the flavor. Here’s what you’ll want on hand before you get started.

• Unsalted butter: Browning this adds a lovely nutty flavor that enhances every bite.
• Libby’s Pumpkin Puree: I use this brand for consistent taste and texture – be sure to remove excess moisture for best results.
• Granulated sugar: Provides sweetness and structure in the cookie dough and for rolling.
• Dark brown sugar: Adds deep caramel notes and extra chewiness to the cookies.
• Large egg yolks: I find using yolks gives the dough richness and helps keep the cookies tender.
• Vanilla extract: A classic flavor enhancer that warms up the pumpkin spice nicely.
• All-purpose flour: Make sure to measure carefully for the perfect dough consistency.
• Pumpkin spice: This blend brings that signature fall flavor to the cookies.
• Baking soda: Helps the cookies rise and creates a nice texture.
• Cream of tartar: Traditional in snickerdoodles, it gives them their slight tang and chew.
• Kosher salt: Balances the sweetness and enhances all the flavors.
• Ground cinnamon: Mixed with sugar to coat the cookies for that classic snickerdoodle crunch.

Variations

I love experimenting with this Chewy Pumpkin Snickerdoodle Cookies Recipe by tweaking the spices or adding mix-ins. Feel free to personalize based on what you enjoy or what you have available – it’s super flexible and still tastes amazing.

• Spiced Up Version: I once added a pinch of ground cloves and nutmeg along with the pumpkin spice and it created a warmer, more complex cookie that my family adored.
• Gluten-Free Options: Swapping in a 1:1 gluten-free flour blend works well if you’re avoiding gluten – just be sure not to overmix the dough.
• Chopped Pecans or Walnuts: I like tossing in some nuts for extra texture and a little crunch contrast to the chewy cookie.
• White Chocolate Chips: Sometimes I stir in white chocolate chips for a sweetness twist that balances the pumpkin spice perfectly.

How to Make Chewy Pumpkin Snickerdoodle Cookies Recipe

Step 1: Brown the Butter Just Right

Start by gently browning your butter over medium heat in a heavy stainless steel pan. I’ll admit, this part made me a little nervous at first! But watch it closely as it foams, pops, and crackles — that nutty aroma tells you it’s almost there. You want those golden brown bits on the bottom without burning it, so stir occasionally and pull it off the heat right when it smells toasty. Pour it into a heat-safe cup and chill until it’s cool but still liquid — about 70-75°F — or your cookies might spread too much in the oven.

Step 2: Prepare the Pumpkin Puree

This tip changed the game for me: pumpkin puree can be watery, which throws off the dough. I spread it thin on a plate, then press a stack of paper towels on it to soak up the extra liquid. Repeat until the pumpkin feels like dry soft playdough. This dry pumpkin adds moisture without turning your dough into soup — and the texture comes out just right.

Step 3: Mix the Sugars and Butter

Whisk your cooled browned butter with the brown and granulated sugars until it looks like wet sand. This takes about a minute — it’s a satisfying texture that helps set the base for your dough. Then, whisk in the egg yolks, vanilla, and the dried pumpkin puree you prepped earlier.

Step 4: Combine Dry Ingredients and Chill Dough

Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda just until combined — don’t overwork the dough or your cookies will get tough. The dough will be soft but firm enough to scoop after chilling for at least 5 minutes in the fridge (sometimes I chill longer if my kitchen is warm). This resting step helps the flavors meld and ensures the dough won’t spread too thin.

Step 5: Roll in Cinnamon Sugar and Bake

Mix your cinnamon and sugar together for the classic snickerdoodle coating. Scoop 3-tablespoon-sized dough balls and roll each thoroughly in the cinnamon-sugar mixture — this gives the cookies their trademark crackled, sweet crust. Place the balls on parchment-lined trays spaced 2-3 inches apart.

Bake one tray at a time at 350°F for 10-12 minutes until the edges are golden brown and the centers are puffed and slightly underbaked — that’s key for chewy perfection. Let them cool completely on a wire rack before digging in (though it’s so tempting!).

How to Serve Chewy Pumpkin Snickerdoodle Cookies Recipe

Garnishes

I like to dust the cookies with a light sprinkle of extra cinnamon sugar right after baking for that extra sparkly crunch. Sometimes, I’ll add a tiny drizzle of melted white chocolate on top for a pretty finish that pairs beautifully with the pumpkin spice.

Side Dishes

These cookies go perfectly with a warm cup of chai latte, spiced coffee, or even a cold glass of milk. For a more indulgent treat, I serve them alongside vanilla ice cream or pumpkin spice gelato – it’s game-changing.

Creative Ways to Present

When I bring these cookies to holiday parties, I like to stack them in a rustic basket lined with a cozy plaid cloth. For gift-giving, I package them in glass jars tied with a cinnamon stick and a festive ribbon – it’s always a hit and makes the cookies feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3 days. I like adding a slice of apple in the container to keep them moist and soft longer, which really works wonders.

Freezing

If you want to freeze extras, I recommend freezing the raw dough balls on a baking sheet first, then transferring them to a freezer-safe bag. When you’re ready, let the dough thaw at room temperature before baking fresh cookies that taste like they came straight from the oven!

Reheating

To reheat, I pop cookies in the microwave for about 12-15 seconds or in a 300°F oven for 5 minutes. This refreshes their softness without drying them out, making every bite taste freshly baked.

FAQs

Final Thoughts

This Chewy Pumpkin Snickerdoodle Cookies Recipe holds a special place in my heart because it’s the perfect fusion of nostalgic comfort and seasonal warmth. Every time I make these, I remember cozy afternoons baking with family and sharing sweet moments. I’m confident you’ll find your own little moments of joy biting into these soft, cinnamon-kissed pumpkin delights. So, grab your browned butter and pumpkin puree, and give this recipe a try — your kitchen (and taste buds) will thank you!

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