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As the days start to cool and the smell of cinnamon fills the air, I find myself drawn to cozy baking sessions that celebrate the flavors of fall. Picture this: a warm, inviting kitchen where the sweet aroma of freshly baked Chewy Pumpkin Snickerdoodle Cookies dances around, wrapping you in nostalgia and comfort. It all began as a quest to elevate my traditional snickerdoodle, and what better way than to entwine the rich essence of pumpkin and a blend of warm spices?

These cookies are not just delicious—they’re a delightful combination of chewy and soft textures, perfectly spiced with a hint of pumpkin that transcends the ordinary. Whether you’re looking for a treat to share at a gathering or simply a way to indulge on a chilly evening, these cookies are the answer. Trust me, taking a little time to prepare them is well worth the joy they bring. Let’s dive into this easy recipe and create something special!

Why are Chewy Pumpkin Snickerdoodle Cookies irresistible?

Warm, Cozy Flavor: The enchanting blend of pumpkin and spices creates a seasonal treat that perfectly captures the essence of fall.
Easy to Make: With straightforward steps and simple ingredients, anyone can master these delightful cookies.
Chewy Delight: Enjoy the perfect balance of chewiness and softness in every bite, making them hard to resist.
Perfect for Sharing: These cookies are great for gatherings, spreading joy and warmth to your friends and family.
Versatile Treat: Enjoy them with coffee, tea, or hot chocolate for a snack that perfectly pairs with your favorite drink.
A Unique Twist: Elevate your cookie game with these Chewy Pumpkin Snickerdoodle Cookies that stand out among the usual fall confections!

Chewy Pumpkin Snickerdoodle Cookies Ingredients

For the Cookie Dough
• Unsalted butter – browning the butter adds a nutty flavor that elevates these cookies.
• Libby’s Pumpkin Puree – choose this for the best flavor and texture, ensuring your cookies are moist and delicious.
• Granulated sugar – balances the sweetness and contributes to that delightful chewy texture.
• Dark brown sugar – adds depth and richness, enhancing the pumpkin flavor in your Chewy Pumpkin Snickerdoodle Cookies.
• Large egg yolks – enrich the dough, making your cookies tender and rich.
• Vanilla extract – a splash enhances the overall flavor profile, making each bite even more heavenly.
• All-purpose flour – forms the structure of the cookie; be sure to measure correctly for perfect results.
• Pumpkin spice – the essential autumn spice blend that gives these cookies their signature warmth.
• Baking soda – helps the cookies rise, creating a soft and tender center.
• Cream of tartar – provides stability to the cookies and enhances their chewy texture.
• Kosher salt – balances the sweetness for a well-rounded flavor.

For the Rolling Sugar
• Granulated sugar – used for rolling to add a sweet crunch to the outside of the cookies.
• Ground cinnamon – a warm spice that pairs beautifully with pumpkin and adds a delightful layer of flavor.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Brown the Butter: In a large stainless steel pan, over medium heat, melt the unsalted butter while stirring occasionally. Continue until it develops a nutty aroma and golden brown bits, then remove from heat. Chill until it reaches 70-75°F.
Preheat the Oven: Set your oven to 350°F (180°C) and carefully line two baking sheets with parchment paper for easy cleanup.
Prepare the Pumpkin: Spread the Libby’s pumpkin puree onto a plate. Use paper towels to blot away excess liquid until it feels dry, measuring roughly 1/3 cup.
Whisk Together: In a mixing bowl, combine the cooled brown butter with dark brown sugar and granulated sugar. Whisk for about 1 minute until the mixture resembles wet sand.
Incorporate the Wet Ingredients: Add in the egg yolks, vanilla extract, and the prepped pumpkin puree. Whisk until all ingredients are beautifully combined.
Mix the Dry Ingredients: Gently fold in the all-purpose flour, pumpkin spice, baking soda, cream of tartar, and kosher salt until just combined. If the dough feels too soft, chill it in the fridge for 5 minutes.
Make Cinnamon Sugar: In a small bowl, mix together the granulated sugar and ground cinnamon. Scoop out 3 tablespoon-sized balls of dough and roll each in the cinnamon-sugar mixture, then place them on the baking sheet spaced 2-3 inches apart.
Bake the Cookies: Bake the cookies one tray at a time for 10-12 minutes. Look for golden edges and puffy centers that are slightly underbaked. Let them cool completely on a wire rack.

Optional: Drizzle with a simple icing for an extra touch of sweetness.

Exact quantities are listed in the recipe card below.

Storage Tips for Chewy Pumpkin Snickerdoodle Cookies

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

Fridge: If you want them to last a bit longer, place the cookies in the fridge for up to a week, ensuring they’re sealed tightly to prevent drying out.

Freezer: Freeze cookies individually on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or warm them in the oven for a freshly-baked taste.

Reheating: To enjoy the cookies warm, pop them in the microwave for a few seconds or in a preheated oven at 350°F (180°C) for about 5 minutes. The Chewy Pumpkin Snickerdoodle Cookies will be back to their soft, delicious self!

What to Serve with Chewy Pumpkin Snickerdoodle Cookies?

As the delightful aroma of freshly baked cookies lingers in the air, imagine pairing them with comforting accompaniments to elevate your cozy experience.

Warm Apple Cider: The sweet and spiced notes complement the pumpkin flavors beautifully, making every sip a seasonal delight.
Vanilla Ice Cream: A scoop of creamy, rich vanilla provides a cool contrast to the warm cookies, intensifying that chewy texture.
Spiced Chai Latte: This fragrant drink harmonizes with the warm spices in your cookies, perfect for a chilly evening.
Creamy Hot Chocolate: Indulge your sweet tooth by enjoying these cookies with a cup of rich hot cocoa—pure bliss in every bite.
Pecan Pie: The nutty, caramelized flavors of this classic fall dessert pair wonderfully with the sweetness of pumpkin and cinnamon.
Caramel Sauce: Drizzling warm caramel over your cookies adds an irresistible sweetness that makes them extra special.
Pumpkin Spice Latte: Enhance the pumpkin experience by sipping on this beloved fall drink, perfectly matched with your cookies.
Cheese Platter: Pair with tangy cheeses like goat or brie for an intriguing contrast of savory and sweet flavors.

These pairings create a cozy symphony of tastes ideal for sharing warmth and joy with family and friends!

Chewy Pumpkin Snickerdoodle Cookies Variations

Feel free to put your own spin on these cookies and enjoy them in delightful new ways!

Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a deliciously inclusive treat.
Vegan: Use coconut oil instead of butter, flax eggs instead of egg yolks, and almond milk mixed with apple cider vinegar as a dairy alternative.
Nutty Addition: Fold in 1/2 cup of chopped walnuts or pecans for a delightful crunch and added richness. The nuts offer a satisfying texture contrast!
Chocolate Chips: Mix in 1 cup of chocolate chips, dark or white, to add a sweet and creamy burst to each bite.
Extra Spice: Enhance the flavor by adding a pinch of nutmeg or ginger to the pumpkin spice for a bolder taste. These subtle changes bring a beautiful twist!
Maple Drizzle: Create a simple glaze with powdered sugar and maple syrup to drizzle over cooled cookies, giving them an extra layer of sweetness and fall flavor.
Pumpkin Pie Twist: Add 1/2 teaspoon of cloves to the mix for a closer tie to traditional pumpkin pie spices. It’s a great way to revive holiday memories!
Cinnamon Sugar Boost: Incorporate a dash of cardamom into the rolling sugar for a fragrant, yet unexpected flavor elevation. Your taste buds will thank you!

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 by following these steps: after mixing the ingredients, wrap the dough tightly in plastic wrap and refrigerate. This not only saves time but also enhances flavor as the spices meld together overnight. When you’re ready to bake, simply scoop and roll the dough in cinnamon sugar, and then bake as directed. For even more convenience, you can bake the cookies and store them in an airtight container for up to 3 days, ensuring they stay soft and chewy. Enjoy freshly baked cookies anytime with minimal effort!

Expert Tips for Chewy Pumpkin Snickerdoodle Cookies

Chill the Dough: If the dough seems too soft, chilling it for just 5 minutes makes it easier to roll and helps the cookies maintain their shape.
Brown the Butter Correctly: Watch the butter closely while browning—it should be nutty and golden, but not burnt. This step is key to flavor in your Chewy Pumpkin Snickerdoodle Cookies!
Measure Flour Accurately: Fluff up the flour with a spoon before scooping it into your measuring cup to avoid adding too much. This ensures the perfect texture for your cookies.
Don’t Overbake: Remove the cookies from the oven when the edges are golden but the centers are still puffed and slightly underbaked to achieve a chewy consistency.
Store in an Airtight Container: To keep your cookies soft and fresh, store them in an airtight container at room temperature. Enjoy them for days!

Chewy Pumpkin Snickerdoodle Cookies Recipe FAQs

What type of pumpkin puree should I use for these cookies?
I recommend using Libby’s Pumpkin Puree, as it provides the best flavor and texture for your Chewy Pumpkin Snickerdoodle Cookies. Avoid using pumpkin pie filling, as it contains added sugar and spices that can alter the taste.

How should I store leftover cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. This ensures they stay soft and chewy. If you want to extend their lifespan, you can refrigerate them in a tightly sealed container for up to a week.

Can I freeze the dough or baked cookies?
Absolutely! If freezing the dough, scoop the cookie balls onto a baking sheet and freeze them for about 1 hour until firm. Then, transfer them to a freezer-safe bag and store for up to 3 months. To bake, no need to thaw; just add a couple of extra minutes to the baking time. For already baked cookies, freeze them in an airtight container or freezer bag—simply thaw at room temperature or warm them in the oven at 350°F (180°C) for about 5 minutes before enjoying.

What is the best way to reheat these cookies?
To enjoy your Chewy Pumpkin Snickerdoodle Cookies warm, simply pop them in the microwave for about 10-15 seconds, or place them in a preheated oven at 350°F (180°C) for around 5 minutes. This will restore their delightful softness and fresh-baked aroma.

Are there any allergies I should consider when making these cookies?
Yes! This recipe contains common allergens such as eggs and gluten (from the all-purpose flour). If you’re baking for someone with nut allergies, ensure that all ingredients are safe for them. For a dairy-free option, replace the unsalted butter with a dairy-free butter substitute.

How can I troubleshoot if my cookies spread too much?
If your Chewy Pumpkin Snickerdoodle Cookies spread excessively, it may be due to the dough being too warm or too soft. To fix this, chill the dough for at least 5 minutes before rolling it into balls. Also, ensure you’re measuring the flour accurately—too little flour can lead to spread. If you find yourself in this situation, just remember that even if they don’t look perfect, they’ll still taste delicious!