why make this recipe
Chewy Pumpkin Snickerdoodle Cookies are a delightful treat that brings the flavors of fall right to your kitchen. With their soft texture and warm spices, they are perfect for family gatherings, holiday celebrations, or just a cozy evening at home. The combination of pumpkin and classic snickerdoodle flavors gives these cookies a unique twist that everyone will love. Plus, they’re easy to make and sure to impress your friends and family!
how to make 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
- Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
- Brown the butter over medium heat in a large stainless steel pan. While it cooks, it will foam, pop, and crackle—this is normal! Stir occasionally to prevent burning. Once it turns a nutty brown, remove from heat.
- You should have just under 1 cup of browned butter. Pour it into a glass measuring cup and chill in the fridge for about 45-60 minutes until it reaches 70-75°F. It should be cool but still liquid.
- Spread the pumpkin puree on a plate and press paper towels into it to soak up extra liquid. Continue until the pumpkin feels dry like soft playdough and measures around 1/3 cup.
- When the butter is cool, whisk in the dark brown sugar and granulated sugar for about 1 minute, until it looks like wet sand.
- Whisk in the egg yolks, vanilla, and the dried pumpkin puree until fully 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 to firm up. If it’s still soft, chill longer.
- Meanwhile, mix the cinnamon and sugar in a small bowl. Scoop the dough into 3-tablespoon-sized balls and roll each ball in the cinnamon sugar. Place them on the prepared baking sheet, spaced 2-3 inches apart.
- Bake one tray at a time for 10-12 minutes or until the edges are golden brown. The middle should be puffy and slightly underbaked. Let the tray cool completely on a wire rack before enjoying!
- Store leftover cookies in an airtight container at room temperature for 2-3 days. If you freeze the dough balls, let them come to room temperature before baking.
how to serve Chewy Pumpkin Snickerdoodle Cookies
These delightful cookies are best served warm. You can enjoy them plain or pair them with a warm cup of tea, coffee, or hot chocolate. They also make a great addition to dessert platters at parties or as a sweet treat in lunchboxes.
how to store Chewy Pumpkin Snickerdoodle Cookies
Store the cookies in an airtight container at room temperature for up to 2-3 days. If you want to keep them longer, you can freeze the cookie dough balls before baking them. Just make sure to let them thaw at room temperature before you bake them!
tips to make Chewy Pumpkin Snickerdoodle Cookies
- Make sure your butter is properly browned, as this adds a wonderful nutty flavor to the cookies.
- Be mindful of the pumpkin puree; it should be dried out before adding it to the batter to avoid excess moisture.
- If the dough is too soft, chilling it longer will help it hold its shape better when baking.
variation
You can add chocolate chips or nuts for an extra crunch or use different spices like nutmeg or ginger for a variation on the flavor.
FAQs
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: It’s best to use pure pumpkin puree as pumpkin pie filling contains added sugars and spices that could affect the cookie’s texture and flavor.
Q: How can I ensure my cookies are chewy?
A: Make sure not to overbake the cookies. They should be slightly underbaked in the center when you take them out.
Q: Can I substitute the butter?
A: Yes, you can use margarine or a plant-based butter substitute, but the flavor might be slightly different.
Chewy Pumpkin Snickerdoodle Cookies
Equipment
- baking sheets
- parchment paper or silicone mats
- medium bowl
- whisk
- large bowl
- electric mixer
- small bowl
- wire rack
Ingredients
Cookie Dough
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1/2 cup pumpkin puree
- 2 teaspoons vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon; set aside.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, then pumpkin puree and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine granulated sugar and cinnamon for the coating.
- Roll dough into 1.5-inch balls, then roll each ball in the cinnamon sugar mixture to coat.
- Place cookies 2 inches apart on prepared baking sheets and bake for 8-10 minutes, or until edges are set.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.