Chewy Pumpkin Snickerdoodle Cookies

There’s something special about autumn flavors, and these chewy pumpkin snickerdoodle cookies embody the essence of fall. With the perfect balance of sweetness, spice, and soft, chewy texture, these cookies are an absolute treat. They combine the classic flavor of snickerdoodles with the warmth of pumpkin, creating a deliciously unique spin on a traditional favorite.

These cookies are not only great for fall but also perfect for holiday gatherings, cookie exchanges, or a cozy treat to enjoy with your favorite hot beverage. The addition of pumpkin puree creates a rich, moist cookie, while the pumpkin spice brings an inviting, warm flavor to each bite. Whether you’re a pumpkin lover or just looking for a new cookie recipe to try, these pumpkin snickerdoodle cookies are sure to become a seasonal favorite.

Why You’ll Love This Recipe

1. Chewy and Soft Texture

These pumpkin snickerdoodle cookies have the perfect chewy texture that makes them irresistible. Thanks to the pumpkin puree, the cookies stay soft and moist even after baking.

2. Fall-Inspired Flavor

With the combination of pumpkin and pumpkin spice, these cookies capture the cozy and comforting flavors of fall in every bite.

3. Perfect for Holiday Baking

If you’re looking for a festive treat to bake for the holidays or for a cookie exchange, these cookies are a perfect choice. They combine the warmth of snickerdoodles with a seasonal twist.

4. Easy to Make

This recipe is simple and straightforward, making it perfect for bakers of all levels. There’s no complicated technique required—just mix, roll, and bake!

5. Cinnamon Sugar Coating

The cinnamon-sugar coating adds a delicious crunch to the outside of each cookie, enhancing the flavor and giving them a beautiful golden color.

Ingredients

• 1 cup unsalted American 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 cups + 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

Variations

• Spice Variations: If you prefer a spicier cookie, increase the amount of pumpkin spice or add a dash of ground ginger or cloves to the dough.
• Add-ins: Try adding white chocolate chips, pecans, or walnuts for extra flavor and texture in your cookies.
• Dairy-Free Option: Use a dairy-free butter substitute and replace the egg yolks with flax eggs for a dairy-free version of these cookies.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend if you prefer a gluten-free treat.

How to Make the Recipe

Step 1: Prepare the Dough

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, pumpkin puree, granulated sugar, and brown sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, cream of tartar, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 3: Roll the Dough

In a small bowl, mix the granulated sugar and cinnamon together. Scoop out tablespoon-sized portions of the cookie dough and roll them into balls. Roll each dough ball in the cinnamon-sugar mixture to coat.

Step 4: Bake the Cookies

Place the dough balls on the prepared baking sheets, spaced about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are golden around the edges but still soft in the center.

Step 5: Cool and Serve

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Tips for Making the Recipe

• Room Temperature Ingredients: Make sure both the butter and eggs are at room temperature. This ensures the dough comes together smoothly and bakes evenly.
• Don’t Overbake: To keep the cookies chewy, be careful not to overbake them. They should look slightly underdone when you take them out of the oven—they will continue to cook as they cool.
• Sifting Flour: Sifting your flour before measuring helps to prevent your cookies from becoming too dense.
• Chill the Dough: If you prefer thicker cookies, chill the dough for 30 minutes to an hour before rolling it into balls and baking.

How to Serve

• With Coffee or Tea: These cookies pair perfectly with a warm cup of coffee or tea, making them a great snack for cozy afternoons.
• Cookie Platter: Add these to a holiday cookie platter for a festive touch. Their soft texture and sweet spice are sure to be a hit at gatherings.
• With Ice Cream: Sandwich two cookies with a scoop of vanilla or cinnamon ice cream for a delightful dessert.
• On Their Own: These cookies are great on their own as a sweet treat or dessert after a meal.

Make Ahead and Storage

Storing Leftovers

Store these pumpkin snickerdoodle cookies in an airtight container at room temperature for up to 5 days. To keep them extra fresh, place a piece of parchment paper between layers of cookies.

Freezing

You can freeze the cookie dough balls before baking. Simply roll the dough into balls, coat them in the cinnamon-sugar mixture, and place them on a baking sheet. Freeze for about an hour, then transfer the dough balls to a freezer-safe bag. When you’re ready to bake, just bake them directly from the freezer—add a few extra minutes to the baking time.

Reheating

To enjoy your cookies warm, microwave them for 10-15 seconds or place them in a preheated 300°F (150°C) oven for about 5 minutes to soften them back up.

FAQs

1. Can I use canned pumpkin instead of fresh?

Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it’s pure pumpkin puree and not pumpkin pie filling.

2. Can I use egg whites instead of egg yolks?

This recipe requires egg yolks to give the cookies a chewy texture. Using egg whites will result in a drier cookie.

3. Can I make these cookies dairy-free?

Yes, you can substitute dairy-free butter for the unsalted butter and use a dairy-free milk option, if necessary.

4. Can I add chocolate chips to the dough?

Yes! You can add chocolate chips or white chocolate chips to the dough for extra sweetness.

5. Can I freeze these cookies after baking?

Yes, you can freeze the baked cookies. Just place them in an airtight container and store in the freezer for up to 3 months.

6. How do I prevent the cookies from spreading too much?

Make sure the dough is not too warm when you bake the cookies, and you can chill the dough before rolling and baking to prevent excessive spreading.

7. Can I use a different sugar for rolling?

You can substitute the granulated sugar and cinnamon mixture with other options, such as coconut sugar or maple sugar, for a slightly different flavor.

8. How can I make the cookies more spicy?

Feel free to increase the amount of pumpkin spice or add ground ginger or cloves for more spice.

9. What’s the best way to measure flour?

Sift the flour into a measuring cup, then level it off with a knife for the most accurate measurement.

10. Can I double the recipe?

Yes, you can easily double this recipe to make a larger batch for a crowd.

Conclusion

These Chewy Pumpkin Snickerdoodle Cookies are the perfect way to welcome the fall season. With their soft, chewy texture, warm pumpkin flavor, and cinnamon-sugar coating, they’re a treat everyone will love. Whether you bake them for a special occasion or just a cozy afternoon snack, these cookies are guaranteed to be a hit. Enjoy the best of fall with every bite!

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