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If you’re looking for a cozy, fall-inspired treat that’s both delightfully soft and bursting with warm flavors, this Chewy Pumpkin Snickerdoodle Cookies Recipe hits all the right notes. Imagine the perfect blend of traditional snickerdoodle cinnamon sugar goodness combined with the rich, moist essence of pumpkin puree and buttery goodness—these cookies are irresistibly chewy and utterly comforting. They’re a must-bake when you want to impress friends or simply indulge in a sweet, seasonal delight that stays tender bite after bite.

Chewy Pumpkin Snickerdoodle Cookies Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully straightforward yet each plays a crucial role in crafting the perfect balance of flavor, texture, and autumnal color that makes these cookies so memorable.

Unsalted butter, browned and cooled: Browning the butter adds a nutty depth that elevates the cookie’s flavor dramatically.
Granulated sugar: Provides the right amount of sweetness and helps create a tender crumb.
Dark brown sugar, packed: Adds moisture and molasses notes, contributing to chewiness and rich taste.
Egg yolks: Give the cookies a soft, rich texture and beautiful golden hue.
Pumpkin puree, dried out: The star ingredient that adds natural moisture and pumpkin flavor without weighing down the dough.
Vanilla extract: Enhances all the flavors with its sweet, aromatic touch.
All-purpose flour: The structure builder that keeps the cookies tender but sturdy.
Pumpkin pie spice: A fragrant spice blend that brings cozy warmth and seasonal flair.
Baking soda: Helps the cookies rise and become soft in the center.
Cream of tartar: Essential for that classic tang and chewy texture synonymous with snickerdoodles.
Salt: Balances sweetness and deepens the overall flavor profile.
Granulated sugar (for coating): Combined with cinnamon to create that iconic snickerdoodle crackled exterior.
Cinnamon (for coating): Adds a gentle heat and aroma that makes these cookies truly unforgettable.

How to Make Chewy Pumpkin Snickerdoodle Cookies Recipe

Step 1: Brown the Butter

Start by melting the unsalted butter in a saucepan over medium heat while stirring constantly. Watch it closely as it turns a beautiful golden brown and releases an irresistible nutty aroma. This step transforms the flavor from ordinary to extraordinary. After browning, let it cool to room temperature, then pop it in the fridge until it reaches about 75°F and remains liquid but cool—this ensures the perfect cookie texture.

Step 2: Prepare the Pumpkin Puree

Next, spread your pumpkin puree out on a plate and gently press it with paper towels to absorb excess moisture. This step is key to preventing the dough from being too wet and ensures your cookies maintain their chewiness without becoming cakey or soggy.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk together the cooled browned butter with your granulated and brown sugars until you have a smooth, luscious mixture. Add the egg yolks and vanilla extract, and whisk until fully combined. Then fold in your dried pumpkin puree, making sure everything is evenly distributed for consistent flavor and texture throughout.

Step 4: Incorporate the Dry Ingredients

Combine your all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt in a separate bowl. Gradually fold this dry mixture into the wet ingredients. The dough should come together smoothly, slightly sticky but manageable—this is exactly what you want for delightfully chewy cookies.

Step 5: Prepare for Baking

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Mix the granulated sugar and cinnamon in a small bowl for the coating. Using a large cookie scoop (about 3 tablespoons), form dough balls and roll each one generously in the cinnamon sugar mixture. Place them on the prepared baking sheet, spaced 2 to 3 inches apart to allow for spreading.

Step 6: Bake to Perfection

Bake one tray at a time for 10 to 12 minutes until the edges are golden brown but the centers remain soft and tender. This timing strikes the perfect balance to keep the cookies chewy. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How to Serve Chewy Pumpkin Snickerdoodle Cookies Recipe

Garnishes

Sprinkle an extra pinch of cinnamon sugar on top just out of the oven to enhance that classic snickerdoodle sparkle. For a fun twist, drizzle with melted white or dark chocolate for a decadent flair that pairs beautifully with the pumpkin’s earthiness.

Side Dishes

These cookies are perfect alongside a steaming mug of chai tea or spiced latte to amplify that cozy fall vibe. They also pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert treat.

Creative Ways to Present

Serve your Chewy Pumpkin Snickerdoodle Cookies Recipe stacked on a rustic wooden board with fresh pumpkins and cinnamon sticks for a charming autumn table centerpiece. Alternatively, pack a few in a cute jar tied with twine as a thoughtful homemade gift that anyone would cherish.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cookies in an airtight container at room temperature to maintain softness and freshness. They typically stay delicious for up to 4 days, but you might find they disappear long before then!

Freezing

You can freeze the baked cookies by placing them in a single layer on a baking sheet first, then transferring them to a ziplock bag or airtight container once frozen solid. This prevents sticking and preserves their chewy texture for up to 3 months.

Reheating

To bring back that freshly-baked warmth, simply microwave the cookies for 10 to 15 seconds or warm them briefly in a 300°F oven for about 5 minutes. This little reheating trick revives their soft, chewy magic perfectly.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree, especially brands like Libby’s, works perfectly. Just make sure to dry it out on paper towels first to remove extra moisture, which helps keep the cookies from becoming too wet.

What makes these cookies chewy instead of cakey?

The combination of browned butter, brown sugar, and egg yolks, along with the right drying of the pumpkin puree, ensures the dough stays moist but dense, which creates that coveted chewy texture. Cream of tartar also plays an essential role in maintaining chewiness.

Can I substitute the pumpkin pie spice?

If you don’t have pumpkin pie spice on hand, you can create your own blend with cinnamon, nutmeg, ginger, and cloves. This way, you customize the spice level to your liking while keeping the cookie’s signature warmth intact.

How large should the cookies be?

Using a large cookie scoop (about 3 tablespoons) is ideal to achieve the perfect balance of soft centers and golden edges. Smaller cookies may bake faster and become crispier, while larger cookies will be thicker and chewier.

Are these cookies good for freezing unbaked dough?

Definitely. You can scoop and roll the dough balls in cinnamon sugar, freeze them on a baking sheet, then store in an airtight container. When ready to bake, pop the frozen dough balls directly into the oven, adding a minute or two to the baking time.

Final Thoughts

You really can’t go wrong with this Chewy Pumpkin Snickerdoodle Cookies Recipe when pumpkin cravings hit. It’s the kind of recipe that fills your kitchen with irresistible aromas and fills your heart with that warm, homey feeling. Whether it’s for a holiday party, a weekend treat, or just a way to cozy up on a crisp day, these cookies deliver happiness in every bite. Give them a try—you’ll wonder how you ever enjoyed pumpkin without these!

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