The Perfect Fall Treat: Chewy Pumpkin Snickerdoodle Cookies

I’ll never forget the time I rushed through baking pumpkin cookies for a fall gathering, convinced I could cut a few corners to save time. The result was a batch of dry, bland, and overly cakey cookies that nobody wanted seconds of. Determined to redeem myself, I discovered this Chewy Pumpkin Cookies recipe, and let me tell you—it’s a game-changer. These cookies are soft, perfectly spiced, and irresistibly chewy, making them a must-have for your autumn baking lineup.

Combining the cozy spices of pumpkin pie with the classic cinnamon-sugar coating of snickerdoodles, these cookies strike the perfect balance of flavor and texture. Whether you’re sharing them at a holiday party, packing them into lunchboxes, or enjoying them with a cup of tea, they’ll quickly become a seasonal favorite.

Why You’ll Love This Chewy Pumpkin Cookies

Perfectly Chewy Texture

Unlike many pumpkin cookie recipes that turn out cakey, this one delivers cookies with a delightfully chewy center and slightly crisp edges. The secret lies in properly preparing the pumpkin puree to remove excess moisture and using browned butter for a rich, nutty base.

A Classic Fall Flavor

These cookies are like autumn in every bite. The warm pumpkin spice blend, combined with the sweetness of cinnamon-sugar, creates a flavor profile that’s comforting and nostalgic.

Beginner-Friendly

Even if you’re new to baking, this recipe is straightforward and easy to follow. With simple ingredients and clear instructions, you’ll have a batch of bakery-worthy cookies in no time.

Versatile and Shareable

Perfect for fall-themed gatherings, Halloween parties, or just a cozy afternoon at home, these cookies are versatile enough to suit any occasion. Plus, they’re great for gifting—just package them in a festive tin or bag for a thoughtful homemade treat.

Ingredients of Chewy Pumpkin Cookies

Key Ingredients for the Dough

• Unsalted Butter: Browning the butter adds a deep, nutty flavor that elevates the cookies.
• Pumpkin Puree: The star ingredient adds moisture and flavor without making the cookies cakey, thanks to the blotting technique.
• Dark Brown Sugar: Provides a rich sweetness and contributes to the chewy texture.
• Pumpkin Spice: A blend of cinnamon, nutmeg, ginger, and cloves delivers warm, seasonal flavor.

For the Coating

• Granulated Sugar and Cinnamon: Create the classic snickerdoodle topping, adding a delightful crunch and sweetness to each bite.

Step-by-Step Instructions

1. Brown the Butter

In a medium saucepan over medium heat, melt the butter. Stir continuously as it foams and turns golden brown, releasing a nutty aroma. Transfer the browned butter to a heatproof bowl and allow it to cool to room temperature before chilling it to 75°F (24°C) in the refrigerator.

2. Prepare the Pumpkin Puree

Spread the pumpkin puree onto a plate and blot it with paper towels to remove excess moisture. This step is essential to achieve the desired chewy texture. After blotting, you should have approximately ⅓ cup of dense, dry pumpkin puree.

3. Mix the Wet Ingredients

In a large mixing bowl, combine the cooled browned butter, granulated sugar, and dark brown sugar. Whisk until smooth and creamy. Add the egg yolks and vanilla extract, mixing until fully incorporated. Fold in the prepared pumpkin puree, ensuring it’s evenly distributed.

4. Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, pumpkin spice, kosher salt, and baking soda. Gradually add the dry mixture to the wet ingredients, stirring until just combined to form a dough. Be careful not to overmix, as this can affect the texture of the cookies.

5. Chill the Dough

Cover the dough with plastic wrap and refrigerate it for at least 30 minutes. Chilling the dough helps it firm up, making it easier to handle and preventing the cookies from spreading too much during baking.

6. Preheat the Oven

While the dough chills, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

7. Prepare the Cinnamon-Sugar Coating

In a small bowl, mix the granulated sugar and cinnamon until well combined.

8. Shape and Coat the Cookies

Using a large cookie scoop or tablespoon, portion the dough into 3-tablespoon-sized balls. Roll each ball in the cinnamon-sugar mixture until fully coated. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

9. Bake

Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are set and the centers are still slightly soft. Avoid overbaking, as the cookies will continue to firm up as they cool.

10. Cool and Serve

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for the ultimate fall treat.

Tips for Success 

1. Use a Kitchen Scale

Weighing your ingredients ensures accuracy and consistent results, especially when measuring flour and pumpkin puree.

2. Properly Prepare Pumpkin Puree

Removing excess moisture from the pumpkin puree is crucial for achieving a chewy texture. Blotting it with paper towels prevents the dough from becoming too wet and cakey.

3. Monitor Butter Temperature

After browning the butter, make sure it cools to 75°F (24°C) before mixing it with the sugars. This prevents the sugars from melting and altering the dough consistency.

4. Don’t Overmix

When combining the wet and dry ingredients, mix just until combined to avoid overworking the dough and creating tough cookies.

5. Chill the Dough

Chilling the dough not only makes it easier to handle but also helps the cookies maintain their shape during baking.

Serving Suggestions

Serve these cookies alongside a warm mug of spiced cider or pumpkin spice latte for the ultimate fall experience. They’re also delicious with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Instructions

1. Room Temperature

Store the cooled cookies in an airtight container at room temperature for up to 5 days.

2. Freezing

Freeze unbaked dough balls coated in cinnamon sugar for up to 3 months. Bake straight from the freezer, adding 1–2 minutes to the baking time.

Why You Should Make These Chewy Pumpkin Cookies Today

Fall in Every Bite

The warm spices and pumpkin flavor make these cookies a quintessential fall treat. They’re perfect for celebrating the season or enjoying on a cozy evening at home.

A Foolproof Recipe

This recipe’s clear steps and reliable results make it ideal for bakers of all skill levels. Even if you’ve struggled with pumpkin cookies in the past, this recipe guarantees success.

Versatile and Crowd-Pleasing

Whether you’re bringing them to a potluck, gifting them to a friend, or savoring them at home, these cookies are universally loved.

Preheat your oven, grab your favorite baking sheets, and get ready to create a batch of chewy, perfectly spiced pumpkin snickerdoodle cookies. They’re easy to make, packed with flavor, and sure to be a hit with anyone lucky enough to try them!

 

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