Chewy Pumpkin Snickerdoodle Cookies Recipe

There’s something magical about the flavors of fall wrapped into a cookie! Imagine biting into a soft, chewy pumpkin snickerdoodle, with warm spices and a hint of pumpkin sweetness that melts in your mouth. This isn’t just any cookie—it’s the ultimate fall treat that fills your home with cozy aromas and your heart with comfort.

These cookies perfectly blend the classic cinnamon sugar of a snickerdoodle with the seasonal twist of pumpkin, giving you a chewy, tender bite every time. They’re the ideal mix of familiar and festive, bringing that unmistakable fall flavor we all crave. Plus, they’re easy to make, even for beginners!

Whether you’re planning a cozy night in or a fall gathering, these chewy pumpkin snickerdoodles are sure to be a crowd-pleaser. Picture yourself savoring one with a cup of coffee or sharing them with loved ones—they’re that kind of cookie. Ready to bake a batch?

Grab your ingredients, preheat your oven, and let’s dive into this autumn-inspired recipe for chewy pumpkin snickerdoodle cookies that’ll quickly become a seasonal favorite.

Required Kitchen Tools

To achieve the best results, having the right tools can make all the difference. Here’s a checklist of what you’ll need:

• Mixing Bowls: Various sizes for mixing ingredients.
• Measuring Cups and Spoons: For accurate measurements, which are essential in baking.
• Kitchen Scale (Optional): Weighing ingredients provides precision, especially for flour.
• Large Cookie Scoop (3 Tbsp): Ensures even-sized cookies for consistent baking.
• Baking Sheets: Lined with parchment paper or a silicone mat to prevent sticking.
• Cooling Rack: Allows cookies to cool evenly without becoming soggy.
• Spatula: For folding ingredients and mixing.
• Whisk: Ideal for creaming butter and sugars together smoothly.

Ingredients and Substitutions

Each ingredient has a purpose in creating the perfect chewy, flavorful cookie. Let’s break down the components and highlight potential substitutions.

• Unsalted Butter (1 cup): Browned for nutty depth; salted butter can be used but reduce added salt.
• Pumpkin Puree (⅔ cup): Adds moisture and flavor. Ensure you use pure pumpkin puree, not pumpkin pie filling.
• Granulated Sugar (½ cup): Adds sweetness and crisp edges.
• Dark Brown Sugar (½ cup + 2 Tbsp): Adds chewiness and a rich molasses flavor.
• Egg Yolks (2 large): Adds richness and prevents cakey texture.
• Vanilla Extract (2 tsp): Complements pumpkin and spices.
• All-Purpose Flour (1 ⅔ cup + 1 Tbsp): Use a kitchen scale for precision if possible.
• Pumpkin Spice (1 ½ tsp): Pre-made or homemade, it brings warmth and flavor.
• Baking Soda (1 tsp): Gives the cookies their rise.
• Cream of Tartar (1 tsp): Essential for the snickerdoodle’s tangy taste.
• Salt (½ tsp): Balances sweetness and enhances flavor.
• Cinnamon-Sugar Coating: Made from granulated sugar and cinnamon, this mixture is essential for the classic snickerdoodle flavor.

Step-by-Step Recipe Instructions

Step 1: Brown the Butter

1. In a stainless steel saucepan, melt the butter over medium heat.
2. Stir constantly as the butter begins to foam and brown; it will develop a nutty aroma and have golden-brown flecks. Remove from heat immediately to avoid burning.
3. Let the browned butter cool in the fridge for 30-45 minutes until it reaches room temperature.

Step 2: Prepare the Pumpkin Puree

1. Place the pumpkin puree on a plate and pat it dry with paper towels to remove excess moisture.
2. Once dry, measure out ⅔ cup of the puree. This helps prevent overly moist cookies.

Step 3: Combine Sugars with Browned Butter

1. In a large bowl, mix the cooled brown butter, granulated sugar, and brown sugar until smooth and combined.
2. Add in the egg yolks and vanilla extract, mixing until creamy.

Step 4: Add the Pumpkin Puree

1. Gently fold the pumpkin puree into the mixture.
2. Mix until the pumpkin is fully incorporated, but avoid overmixing.

Step 5: Sift Dry Ingredients

1. In a separate bowl, sift together the flour, pumpkin spice, baking soda, cream of tartar, and salt.
2. Gradually add the dry ingredients to the wet mixture, using a spatula to fold until just combined.

Step 6: Chill the Dough

1. Cover the bowl and place it in the fridge for at least 30 minutes to firm up. This step prevents the cookies from spreading too much.

Step 7: Prepare Cinnamon-Sugar Coating

1. In a small bowl, combine ⅓ cup of granulated sugar with 1 tsp of cinnamon.

Step 8: Scoop and Roll the Dough

1. Using a large cookie scoop, scoop the dough into balls (about 3 tablespoons each).
2. Roll each ball in the cinnamon-sugar mixture, coating evenly.

Step 9: Bake

1. Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
2. Place cookies on the sheets about 2-3 inches apart.
3. Bake for 10-12 minutes or until the edges are lightly golden and centers are puffed.

Step 10: Cool and Enjoy

1. Let the cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack.
2. Enjoy warm or store once completely cooled.

Tips for Perfect Chewy Pumpkin Cookies

1. Dry the Pumpkin Puree: Removing excess moisture is crucial to achieving a chewy texture instead of a cakey one.
2. Chill the Dough: Chilling prevents spreading and enhances flavor development.
3. Use Browned Butter: This enhances the flavor with a rich, nutty undertone that pairs beautifully with pumpkin.
4. Large Cookie Scoop: Ensures each cookie has a chewy center and crisp edges.
5. Measure Ingredients Carefully: Using a scale for flour helps prevent dense or overly dry cookies.

Storage and Freezing Tips

• At Room Temperature: Store in an airtight container for up to 3 days.
• Freezing Dough Balls: Place rolled cookie dough balls (before baking) on a tray to freeze for 1 hour, then transfer to a freezer-safe bag. Bake directly from frozen, adding an extra 2-3 minutes to the bake time.
• Freezing Baked Cookies: Once cooled, place in an airtight container or freezer bag for up to 2 months. Thaw at room temperature when ready to enjoy.

Frequently Asked Questions

Can I substitute the pumpkin puree?

For best results, stick with pumpkin puree as it lends a specific moisture level and flavor unique to these cookies. Avoid pumpkin pie filling, as it has added spices and sugar.

Why use only egg yolks and not whole eggs?

Using only yolks keeps the cookies chewy and prevents a cakey texture, which is ideal for a chewy pumpkin cookie.

Do I have to use cream of tartar?

Yes, it gives snickerdoodles their signature tangy flavor. If unavailable, you can replace it with an extra ½ tsp of baking powder, but the flavor profile may change slightly.