A delightful fall treat, these Chewy Pumpkin Snickerdoodle Cookies are soft, chewy, and packed with warm pumpkin spice flavor. The crispy cinnamon-sugar coating adds the perfect touch to these seasonal cookies, making them an irresistible favorite for autumn baking.
Why You’ll Love This Recipe
- Combines the cozy flavors of pumpkin and cinnamon.
- Features a soft, chewy texture with a satisfying crisp edge.
- Perfect for fall gatherings, cookie exchanges, or a sweet treat with coffee.
- Easy to make and great for beginner bakers.
- Freezes well for enjoying seasonal flavors year-round.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 cup unsalted butter
- 2/3 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar, packed
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 2/3 cups + 1 tablespoon all-purpose flour
- 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 your oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
- In a large stainless steel pan, brown the butter over medium heat until nutty and fragrant, with browned bits at the bottom. Transfer to a glass measuring cup and chill in the fridge until cool but still liquid.
- Spread the pumpkin puree on a plate and press out excess moisture using paper towels.
- In a bowl, whisk the browned butter with brown sugar and granulated sugar until smooth.
- Add the egg yolks, vanilla, and dried pumpkin puree, whisking until combined.
- Gently fold in the flour, pumpkin spice, baking soda, cream of tartar, and salt. Mix until just combined.
- Chill the dough in the fridge for 15-30 minutes to firm up.
- In a small bowl, mix the cinnamon and sugar for rolling.
- Scoop dough into small balls, roll in the cinnamon-sugar mixture, and place on the prepared baking trays.
- Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
- Let cool on a wire rack before serving.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 15 minutes
- Cooking Time: 10-12 minutes
- Total Time: 1 hour
Variations
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking mix.
- Extra Spiced: Add a pinch of nutmeg or cloves for a more robust spice flavor.
- Stuffed Cookies: Add a caramel or chocolate filling to the cookie dough balls before baking.
- Low-Sugar: Use a sugar substitute for the granulated and brown sugar.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the cookie dough balls before baking. Roll in cinnamon sugar after thawing and bake as directed.
- Reheating: Warm cookies in a microwave for 5-10 seconds to refresh their softness.
FAQs
1. Can I use homemade pumpkin puree?
Yes, just ensure it’s thick and well-drained to avoid excess moisture.
2. Do I need to chill the dough?
Yes, chilling helps the dough firm up, making it easier to handle and improving texture.
3. Can I use salted butter?
If using salted butter, reduce the kosher salt to 1/4 teaspoon.
4. What is the purpose of cream of tartar?
Cream of tartar adds tanginess and helps achieve a chewy texture.
5. Can I double the recipe?
Absolutely! Adjust ingredient quantities and ensure you have enough baking trays.
6. Are these cookies freezer-friendly?
Yes, freeze either baked cookies or raw dough balls for later use.
7. Can I make these vegan?
Replace butter with vegan butter, egg yolks with flaxseed eggs, and ensure all other ingredients are plant-based.
8. How do I know the butter is browned correctly?
It will have a nutty aroma, and browned bits will form at the bottom of the pan.
9. What’s the best way to measure flour for this recipe?
Spoon flour into your measuring cup and level it with a knife for accuracy.
10. Can I add mix-ins like chocolate chips?
Yes, chocolate chips or chopped nuts would make a delicious addition.
Conclusion
These Chewy Pumpkin Snickerdoodle Cookies are the ultimate fall indulgence, combining the warm spices of pumpkin with a sweet cinnamon coating. Whether you’re baking for a holiday gathering or a cozy night in, these cookies are sure to delight. Enjoy them fresh or freeze for a quick treat anytime !
Print
Chewy Pumpkin Snickerdoodle Cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy the warmth of autumn with these Chewy Pumpkin Snickerdoodle Cookies! Soft, chewy, and perfectly spiced, each cookie is coated in a crispy cinnamon-sugar layer that makes them a must-have for fall baking. Perfect for sharing or indulging during the season of pumpkin spice.
Ingredients
- For the cookies:
- 1 cup unsalted American 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 cups + 1 tablespoon all-purpose flour
- 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
- Preheat your oven to 350°F (180°C) and prepare two baking sheets with parchment paper.
- In a large pan, brown the butter over medium heat until it smells nutty and develops golden brown flecks. Transfer to a glass container and chill until cool but liquid.
- Spread the pumpkin puree on a plate and blot it with paper towels to remove excess moisture.
- Whisk together the browned butter, granulated sugar, and brown sugar in a bowl.
- Mix in the egg yolks, vanilla extract, and dried pumpkin puree until well combined.
- Gently fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda. Avoid overmixing.
- Refrigerate the dough for about 30 minutes to firm it up.
- Mix the cinnamon and sugar in a small bowl for rolling.
- Scoop the dough into balls, roll them in the cinnamon-sugar mixture, and arrange them on the prepared baking sheets.
- Bake for 10-12 minutes or until the edges are golden brown.
- Cool the cookies on a wire rack before serving.
Notes
- For extra chewiness, ensure the pumpkin puree is as dry as possible before mixing.
- Store in an airtight container at room temperature for up to 4 days.
- The dough can be frozen for up to 3 months; thaw before baking.
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