Chewy Pumpkin Snickerdoodle Cookies: 12 Amazing Bites

There’s something so magical when the house starts to smell like fall, isn’t there? That’s exactly the feeling I wanted to capture with these Chewy Pumpkin Snickerdoodle Cookies. Here at my home kitchen, I’m all about sharing recipes that feel like a warm hug, just like the ones my family has cherished for years. These aren’t just any cookies; they’re a little slice of comfort, packed with that cozy pumpkin spice flavor and, best of all, that perfectly chewy texture we all adore. Get ready to bake up some happiness!

Why You’ll Love These Chewy Pumpkin Snickerdoodle Cookies

Seriously, these cookies are a total game-changer for your fall baking! You’ll adore them because:

• They’re surprisingly easy to whip up, even on a weeknight.
• That chewy texture is just divine – not too cakey, not too crisp.
• The pumpkin and spice combo is pure autumn comfort.
• They’re perfect for sharing with family or just enjoying yourself (no judgment here!).

Unforgettable Flavor and Texture

Okay, let’s talk about what makes these so special. The secret to that incredible chewiness is a few things, but mostly it’s the browned butter and just the right amount of pumpkin. When you bite into one, you get that soft, slightly gooey center, a hint of warm pumpkin spice, and that classic snickerdoodle tang from the cinnamon-sugar coating. They’re just melt-in-your-mouth delicious!

Perfect for Fall Gatherings

These cookies are basically fall in cookie form. Imagine them on your Thanksgiving dessert table, or just peeking out of a cookie tin when friends pop by. They have that cozy, spiced aroma that just fills the house and makes everything feel a little bit more festive. They’re a guaranteed crowd-pleaser for any autumn get-together or even just a Tuesday afternoon treat!

Gathering Your Ingredients for Chewy Pumpkin Snickerdoodle Cookies

Alright, let’s get our kitchen prepped! Having all your ingredients measured out and ready to go makes baking so much smoother, and honestly, way more fun. Trust me, I’ve learned that laying everything out helps me avoid any last-minute scrambles. For these amazing chewy pumpkin snickerdoodles, we’ve got a few key players that really make them shine.

Dry Ingredients

First up, our dry ingredients. You’ll need:

• 1 2/3 cups plus 1 tablespoon all-purpose flour (make sure to measure it lightly, like I do, or use a scale!)
• 1 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt

Wet Ingredients

Now for the good stuff that brings it all together:

• 1 cup unsalted butter – we’re going to brown this, which is a game-changer for chewiness!
• 2/3 cup Libby’s Pumpkin Puree, and make sure it’s at room temperature. We’ll also be pressing out some extra moisture, which is super important!
• 1/2 cup granulated sugar
• 1/2 cup plus 2 tablespoons dark brown sugar, packed nice and tight
• 2 large egg yolks, also at room temperature
• 2 teaspoons vanilla extract

For the Cinnamon-Sugar Coating

And for that classic snickerdoodle magic:

• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon

Step-by-Step Guide to Making Chewy Pumpkin Snickerdoodle Cookies

Alright, let’s get these gorgeous cookies into the oven! Making them is actually pretty straightforward, and honestly, the most rewarding part is that incredible smell that fills your kitchen. Follow these steps, and you’ll have perfect chewy pumpkin snickerdoodles in no time.

Preparing the Butter and Pumpkin

First things first, we need to prep our special ingredients for that amazing chewy texture. You’ll start by browning the butter. Just melt it in a saucepan over medium heat. Keep an eye on it, and stir occasionally. You want it to turn a lovely nutty brown color and smell amazing – like toasted almonds, almost. Once it’s browned, take it off the heat right away so it doesn’t burn! Then, pop that beautiful browned butter into the fridge. We need it to chill until it’s cool but still liquid, around 70-75 degrees F. Stirring it every 20 minutes helps it cool evenly. This step is crucial for chewiness, trust me!

While the butter is chilling, let’s tackle the pumpkin. Libby’s pumpkin puree is fantastic because it’s so consistent, but it can have a bit of extra liquid. Grab some paper towels and gently press them into the puree to soak up that excess moisture. You want it to feel pretty dry, and you should end up with about 1/3 cup. This little step stops our cookies from spreading too much and keeps them nice and chewy!

Mixing the Cookie Dough

Now for the fun part: making the dough! In a big bowl, whisk together that cooled, liquid browned butter with the packed dark brown sugar and granulated sugar. Keep whisking until it looks like wet sand – super smooth. Then, whisk in your egg yolks, the vanilla extract, and that dried-out pumpkin puree. Give it a good mix until everything is combined. Next, gently fold in your dry ingredients: the flour, pumpkin spice, baking soda, cream of tartar, and salt. Just fold until you don’t see any more streaks of flour. Be careful not to overmix here; overmixing can make cookies tough instead of chewy!

Chilling and Shaping the Cookies

We’re almost there! Just pop that dough into the fridge for about 5 minutes – it just helps it firm up a tiny bit. While it chills, get a small bowl and mix together the 1/3 cup of granulated sugar with the 1 teaspoon of ground cinnamon. This is our magic coating! Scoop the dough into balls using a 3-tablespoon-sized scoop. Then, roll each dough ball generously in that cinnamon-sugar mixture until it’s completely coated. Place these beautiful little dough balls onto baking sheets that you’ve lined with parchment paper. Give them a little space because they will spread a bit.

Baking to Perfection

Time to bake! Preheat your oven to 350°F (180°C). Pop those cinnamon-sugar coated dough balls into the preheated oven. You’ll want to bake them for about 10 to 12 minutes. What you’re looking for is those edges to be a lovely golden brown, but the centers should still look a little soft and *slightly* underbaked. That’s the secret to that irresistible chewy texture! Don’t overbake them, or they’ll lose that chew.

Cooling and Setting

Once they’re out of the oven, the hardest part is waiting! Let the cookies cool on the baking tray for a good 5-10 minutes. This is super important because they’re still quite soft when they first come out. As they sit on the warm tray, they continue to set up and firm up beautifully. After they’ve cooled a bit on the tray, carefully transfer them to a wire rack to cool completely. This lets the air circulate and ensures they get that perfect final chewy texture without getting soggy bottoms.

Tips for the Best Chewy Pumpkin Snickerdoodle Cookies

Want to make sure these cookies turn out absolutely perfect every time? A few little tricks I’ve picked up really make a difference. It’s all about the details!

Achieving the Ideal Chewy Texture

The secret sauce for that amazing chewy texture really comes down to a couple of things. First, make sure you brown that butter properly and then let it cool just enough so it’s still liquid but not hot – this is key! Also, don’t overbake them! Pull them out when the centers still look a tiny bit soft. That slight underbake is what gives you that wonderful gooey chewiness once they cool.

Ingredient Quality Matters

Using good quality ingredients really does shine through in the final cookie. I always reach for Libby’s pumpkin puree because it’s so consistent and has just the right moisture content. And for the flour, make sure you’re measuring it lightly with a spoon and leveling it off, or even better, use a kitchen scale! Too much flour can make cookies dry and cakey instead of perfectly chewy.

Frequently Asked Questions about Chewy Pumpkin Snickerdoodle Cookies

Got questions about these chewy pumpkin delights? I’ve got answers! Baking should be fun, not frustrating, so let’s clear up any little things you might be wondering about.

Can I use fresh pumpkin instead of puree?

You know, you *could* try using fresh pumpkin, but I really recommend sticking with the puree, especially Libby’s! Fresh pumpkin can have a lot more water content, and we worked really hard to get that moisture out of the puree. If you do use fresh, you’ll need to roast it, mash it, and then really, *really* press out the extra liquid with paper towels until it’s almost dry. Otherwise, your cookies might spread too much and won’t have that perfect chewy texture we’re going for.

How do I store these cookies?

These cookies are best enjoyed within a few days, honestly! Once they’ve cooled completely, just pop them into an airtight container. You can keep them right there on the counter for about 2 to 3 days. They stay nice and chewy that way. If you happen to have dough balls that you haven’t baked yet, just keep them in the fridge for a bit, or freeze them for longer storage. Just make sure to let them come to room temp before you bake them!

Serving Suggestions for Your Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodles are absolutely divine on their own, but they’re even better with a cold glass of milk, a warm mug of apple cider, or even a dollop of freshly whipped cream. They also make a fantastic addition to any fall dessert platter!

Estimated Nutritional Information

Just a friendly heads-up, these numbers are estimates, because every kitchen is a little bit different! But for one of these delicious Chewy Pumpkin Snickerdoodle Cookies, you’re looking at roughly:

• Calories: 180 kcal
• Sugar: 15 g
• Sodium: 70 mg
• Fat: 11 g
• Carbohydrates: 19 g

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