Chewy Pumpkin Snickerdoodle Cookies – Autumn Favorite

Chewy Pumpkin Snickerdoodle Cookies are about to become your new autumnal obsession! If you’re anything like me, the moment the leaves start to turn and a crisp chill fills the air, your cravings for all things pumpkin spice ignite. And what better way to celebrate the season than with a cookie that perfectly blends the warm, comforting flavors of pumpkin with the beloved tangy sweetness of a classic snickerdoodle? These aren’t just any cookies; they’re a delightful twist on a time-honored favorite. We’re talking about that irresistible soft, chewy texture that makes each bite a dream, enhanced by the subtle earthiness of pumpkin and a hint of cinnamon sugar bliss. Get ready to bake up a batch that will fill your home with an aroma that is simply heavenly and have everyone asking for the recipe for these incredible Chewy Pumpkin Snickerdoodle Cookies.

Chewy Pumpkin Snickerdoodle Cookies

Get ready to fall in love with a new autumn favorite! These Chewy Pumpkin Snickerdoodle Cookies are the perfect blend of warm pumpkin spice and the classic tang of a snickerdoodle. They boast a delightfully soft and chewy center with a slightly crisp edge, all coated in a cinnamon-sugar wonderland. If you’re looking for a cookie that truly embodies the spirit of cozy season, your search ends here. The secret to their incredible chewiness lies in a few key ingredients and techniques, which I’ll walk you through step-by-step. Let’s get baking!

Ingredients:

• 1 cup unsalted butter, softened
• 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
• 1 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon fine sea salt
• 1/3 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Cookie Dough Preparation

Let’s start by creaming our butter and sugars. This is a crucial step for achieving that perfect cookie texture. In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, combine the softened unsalted butter, 1/2 cup granulated sugar, and the 1/2 cup + 2 tablespoons of packed dark brown sugar. Beat on medium-high speed for about 3-4 minutes, or until the mixture is light, fluffy, and pale in color. This process incorporates air into the dough, which contributes to both the texture and the spread of the cookies. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.

Next, we’ll add the wet ingredients. Add the room temperature Libby’s Pumpkin Puree and the room temperature large egg yolks to the creamed butter and sugar mixture. Beat on medium speed until just combined. It’s important that your pumpkin puree and egg yolks are at room temperature, as this helps them emulsify properly with the butter and sugar, preventing a greasy or separated dough. Stir in the 2 teaspoons of vanilla extract. Mix until everything is smooth and well incorporated.

Now it’s time for the dry ingredients. In a separate medium bowl, whisk together the 1 2/3 cup + 1 tablespoon of all-purpose flour, 1 1/2 teaspoons of pumpkin spice, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, and 1/2 teaspoon of fine sea salt. Whisking the dry ingredients together ensures that the leavening agents and spices are evenly distributed throughout the flour, which will lead to consistent cookie rise and flavor.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour, resulting in tough cookies. Stop mixing as soon as you no longer see streaks of dry flour. The dough will be soft and slightly sticky due to the pumpkin puree.

Chilling the Dough

This is a vital step for chewy cookies! Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or preferably overnight. Chilling the dough solidifies the fat, which slows down the spread of the cookies during baking. This results in thicker, chewier cookies with a more concentrated flavor. The chilling time also allows the flavors to meld together beautifully.

Rolling and Baking

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. In a shallow dish, combine the 1/3 cup of granulated sugar and 1 teaspoon of ground cinnamon for the rolling mixture.

Once the dough has chilled, scoop rounded tablespoons of dough (about 1.5 tablespoons per cookie) and roll them into smooth balls. Roll each dough ball generously in the cinnamon-sugar mixture, ensuring they are fully coated. This coating is what gives snickerdoodles their signature crackly, sweet crust.

Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.

Bake for 9-12 minutes, or until the edges are lightly golden and the centers still look slightly soft and underbaked. It’s crucial not to overbake these cookies if you want them to be chewy. They will continue to set up as they cool on the baking sheet.

Cooling the Cookies

Allow the cookies to cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to firm up enough to be moved without breaking. Enjoy these delightful Chewy Pumpkin Snickerdoodle Cookies warm with a glass of milk or cooled with your favorite hot beverage! They are best enjoyed within a few days but can be stored in an airtight container at room temperature.

Conclusion:

I hope you’ve enjoyed learning how to make these incredibly delicious chewy pumpkin snickerdoodle cookies! This recipe is a winner because it perfectly balances the warm spice of pumpkin with the classic cinnamon-sugar tang of a snickerdoodle, all while delivering that sought-after chewy texture. They are surprisingly easy to whip up, making them ideal for both beginner bakers and seasoned pros looking for a delightful seasonal treat.

These cookies are fantastic on their own, perhaps with a glass of cold milk or a steaming mug of coffee. For an extra special touch, try serving them warm, straight from the oven, or sandwiched with a generous dollop of cream cheese frosting or dulce de leche.

Feeling adventurous? You can easily adapt this recipe! Consider adding a handful of chopped pecans or walnuts to the dough for an extra crunch, or a pinch of nutmeg to the cinnamon-sugar coating for an intensified autumnal flavor. The possibilities are truly endless for these delightful chewy pumpkin snickerdoodle cookies. Don’t hesitate to give this recipe a try – I’m confident you’ll be hooked!

Frequently Asked Questions:

Why are my snickerdoodles not chewy?

Ensuring your chewy pumpkin snickerdoodle cookies turn out chewy often comes down to a few key steps. Make sure you are not overmixing your dough after adding the flour, as this can develop gluten and lead to tougher cookies. Another crucial factor is the baking time; underbaking them slightly is the secret to chewiness. Aim for edges that are set but the center still looks a little soft. They will continue to firm up as they cool.

Can I freeze this cookie dough?

Absolutely! This dough freezes beautifully. Once you’ve prepared the dough, roll it into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen dough balls to an airtight container or freezer bag. You can bake them directly from frozen, adding a minute or two to the baking time.

Chewy Pumpkin Snickerdoodle Cookies

Deliciously chewy pumpkin snickerdoodle cookies with a soft, spiced interior and a classic cinnamon-sugar coating.

Prep Time
20 Minutes

Cook Time
12 Minutes

Total Time
32 Minutes

Servings
Approximately 24 cookies

Ingredients

• 1 cup unsalted butter
• 2/3 cup Libby’s Pumpkin Puree
• 1/2 cup granulated sugar
• 1/2 cup + 2 tablespoons dark brown sugar (packed)
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 1 2/3 cup + 1 tablespoon all-purpose flour
• 1 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon fine sea salt
• 1/3 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Instructions

1. Step 1
   In a large bowl, cream together the softened butter, pumpkin puree, granulated sugar, and dark brown sugar until light and fluffy.
2. Step 2
   Beat in the egg yolks one at a time, then stir in the vanilla extract.
3. Step 3
   In a separate medium bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, cream of tartar, and sea salt.
4. Step 4
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Step 5
   In a shallow dish, combine the 1/3 cup granulated sugar and 1 teaspoon ground cinnamon for rolling.
6. Step 6
   Roll rounded tablespoons of dough into balls and then roll each ball in the cinnamon-sugar mixture.
7. Step 7
   Place the cookie balls 2 inches apart on parchment-lined baking sheets. Flatten slightly with the palm of your hand.
8. Step 8
   Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
9. Step 9
   Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.