When the weather turns cooler, nothing says fall quite like a batch of chewy pumpkin snickerdoodles. These soft and chewy cookies are a delicious twist on the classic snickerdoodle, with the perfect balance of cozy spices and pumpkin flavor. Made with rich brown butter and a blend of aromatic spices, these cookies are destined to be your go-to treat for autumn gatherings. Easy to make and irresistibly delicious, this recipe is sure to be on repeat all season long.
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Why You’ll Love These Chewy Pumpkin Snickerdoodles
If you love traditional snickerdoodles, you’re going to adore this fall-inspired version. These chewy pumpkin snickerdoodles stand out thanks to their perfectly spiced flavor, soft texture, and the addition of pumpkin puree. Whether you’re preparing for a fall bake sale or simply want to enjoy a cozy treat, these cookies are the perfect choice.
What makes these chewy pumpkin snickerdoodles so special is the combination of pumpkin, brown butter, and a blend of classic autumn spices. Each bite offers a satisfying chew with a light crunch from the cinnamon-sugar coating, making them a favorite among both kids and adults.
Ingredients
Making these chewy pumpkin snickerdoodles is simple, and the ingredients are easy to find. Here’s what you’ll need:
• All-purpose flour: Provides structure and chew to the cookies.
• Brown butter: Adds a rich, nutty depth of flavor that enhances the overall taste.
• Granulated sugar: Sweetens the dough and contributes to the cookies’ chewy texture.
• Dark brown sugar: Offers a deeper flavor and enhances the cookies’ moistness.
• Pumpkin puree: The star of the show, delivering that signature pumpkin flavor.
• Egg yolk: Helps to create a chewy texture by adding moisture without making the cookies cakey.
• Molasses: Adds a subtle warmth and complexity to the flavor.
• Baking soda & cream of tartar: Create the signature tangy snickerdoodle texture.
• Spices: Ground cinnamon, ginger, nutmeg, and cloves bring warmth and fall flavors.
• Salt: Balances the sweetness and enhances the flavors.
Alternative Ingredient Suggestions
If you’re looking for substitutions, here are a few ideas:
• Gluten-free flour: Swap all-purpose flour for your favorite gluten-free flour blend to make this recipe gluten-free.
• Pumpkin pie spice: If you don’t have all the individual spices, you can substitute with pumpkin pie spice for a more convenient option.
• Butter substitute: Use a plant-based butter for a dairy-free version of these chewy pumpkin snickerdoodles.
Step-by-Step Instructions
Making these chewy pumpkin snickerdoodles is simple, and the process is very rewarding. Here’s how you can make them at home:
- Brown the Butter: Start by melting the butter in a saucepan over medium heat. Stir occasionally and allow the butter to crackle and foam. Once it begins to turn golden brown, remove it from the heat and transfer to a glass bowl. Let the butter chill in the refrigerator for 25-30 minutes until it cools, but remains liquid.
- Mix the Wet Ingredients: In the bowl of a stand mixer, combine the chilled brown butter with dark brown sugar and granulated sugar. Mix on medium-low speed until the mixture resembles wet sand. Add the egg yolk, pumpkin puree, molasses, and vanilla. Mix until well combined.
- Prepare the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, spices, and salt. Add the dry ingredients to the wet ingredients in two additions, mixing on low speed after each addition. Be careful not to overmix. The dough will be soft and slightly sticky.
- Chill the Dough: Cover the dough and chill it in the refrigerator for 30 minutes. This step helps to create that soft and chewy texture.
- Roll the Cookies: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a shallow bowl, combine granulated sugar and cinnamon for rolling the cookies. Use a large cookie scoop to portion out about 2 ounces of dough. Roll each scoop in the cinnamon-sugar mixture, ensuring all sides are coated.
- Bake the Cookies: Place the dough balls on the prepared baking sheets, leaving 2-3 inches between each. Bake for 9-10 minutes, or until the edges are set and the tops begin to crack. Be careful not to overbake; the cookies should remain soft and chewy.
- Cool and Enjoy: Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. Dust with additional cinnamon sugar if desired.
Tips & Tricks
To ensure your chewy pumpkin snickerdoodles turn out perfectly every time, keep these tips in mind:
- Don’t skip browning the butter: The brown butter adds a depth of flavor that elevates the overall taste of the cookies. It’s worth the extra time!
- Chill the dough: Chilling the dough is crucial for achieving that soft and chewy texture. Don’t be tempted to skip this step!
- Don’t overbake: For chewy cookies, it’s essential not to overbake them. Slightly underbaking them will allow the residual heat to set them just right.
- Proper pumpkin prep: Be sure to blot the pumpkin puree to remove excess moisture. This ensures the cookies maintain the perfect texture.
Pairing Ideas and Variations
While chewy pumpkin snickerdoodles are delicious on their own, you can add extra flavor with a few pairing ideas:
- Serve with a warm drink: Pair your cookies with a hot cup of apple cider or a spiced latte for the ultimate fall experience.
- Try a chocolate twist: Add chocolate chips or chunks to the dough for a pumpkin chocolate snickerdoodle hybrid.
- Make them gluten-free: Swap the flour for a gluten-free baking mix to accommodate dietary needs.
Storing and Freezing
These chewy pumpkin snickerdoodles can be stored at room temperature in an airtight container for up to 4 days. If you have leftovers (though unlikely!), freeze them for up to 2 months. To freeze the dough, form the dough balls but skip the cinnamon sugar. Freeze them and roll them in cinnamon sugar just before baking.
Final Thoughts
Chewy pumpkin snickerdoodles are the perfect fall treat, combining the flavors of pumpkin, cinnamon, and brown butter into a soft, chewy cookie that will have everyone coming back for more. Whether you’re baking for a family gathering or treating yourself to a cozy fall snack, these cookies are sure to impress. Happy baking!
Frequently Asked Questions
Can I make these chewy pumpkin snickerdoodles gluten-free?
Yes, you can make these chewy pumpkin snickerdoodles gluten-free by swapping the all-purpose flour for an equal amount of gluten-free flour. A good option is King Arthur Baking Measure for Measure Gluten-Free Flour, which works well as a 1:1 substitute.
Can I freeze the dough?
Absolutely! You can freeze the cookie dough before baking. Scoop the dough into balls, but skip the cinnamon sugar coating. Freeze the dough balls in a single layer on a baking sheet, then transfer them to a freezer-safe bag. When ready to bake, thaw the dough balls at room temperature and roll them in cinnamon sugar before baking.
How do I prevent my pumpkin snickerdoodles from becoming cakey?
To avoid cakey cookies, make sure to blot the pumpkin puree with paper towels to remove excess moisture. Additionally, using just the egg yolk instead of the whole egg helps maintain that chewy texture. Be sure to also chill the dough before baking for the best results.
More Relevant Recipes
- the best Pumpkin Cookies with Cinnamon Frosting
- Cookie Butter Snickerdoodles: A Sweet, Spiced Twist on a Classic
- Pumpkin Snickerdoodles: The Perfect Fall Cookie
Chewy Pumpkin Snickerdoodles
These chewy pumpkin snickerdoodles are a fall-inspired twist on the classic snickerdoodle cookie. Made with brown butter, pumpkin puree, and a mix of cozy autumn spices, they are soft, chewy, and have a deliciously crisp cinnamon-sugar coating. Perfect for fall gatherings or cozy nights at home, these cookies will quickly become your favorite seasonal treat.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 5 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup (226 g) unsalted butter, browned
- 2 cups plus 3 tablespoons (270 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1 cup (200 g) dark brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1/3 cup (80 g) pumpkin puree (not pumpkin pie filling)
- 1 egg yolk, room temperature
- 1 tablespoon molasses (not blackstrap)
- 1 1/2 teaspoons vanilla extract
- For Cinnamon Sugar Topping: 1/3 cup granulated sugar, 1 teaspoon ground cinnamon
Instructions
- To make the cookies, start by browning the butter. Melt butter in a saucepan over medium heat, stirring occasionally. Once the butter begins to crackle and foam, allow it to turn golden brown. Transfer the butter to a glass bowl and chill it in the refrigerator for 25-30 minutes, until cool but liquid.
- In a stand mixer bowl, combine the chilled brown butter with dark brown sugar and granulated sugar. Mix on medium-low speed until the mixture resembles wet sand.
- Add the egg yolk, pumpkin puree, molasses, and vanilla extract to the butter mixture. Mix on low speed until well combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, cloves, and salt. Add the dry ingredients to the wet mixture in two parts, mixing on low speed. Do not overmix.
- Chill the dough uncovered in the refrigerator for 30 minutes to firm it up.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a shallow bowl, combine the cinnamon and sugar for rolling the dough. Use a large cookie scoop to portion out about 2 ounces of dough, then roll each portion in the cinnamon sugar to coat all sides.
- Place the sugar-coated dough balls onto the prepared baking sheets, leaving 2-3 inches of space between each cookie.
- Bake at 350°F for 9-10 minutes, or until the edges are set and the tops are cracked. Do not overbake.
- Remove the cookies from the oven and let them cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure to brown the butter to enhance the depth of flavor. Allow it to cool to room temperature but remain liquid.
- Chilling the dough is essential for achieving a chewy texture. Do not skip this step.
- For the best chewy results, be careful not to overbake the cookies. Slightly underbaking will help keep them soft in the center.
- Blot the pumpkin puree to remove excess moisture for the right cookie texture.
- Cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 30 mg
