Chewy Pumpkin Snickerdoodle Cookies

Why You’ll Love This Recipe

Pumpkin Snickerdoodle Cookies bring together the beloved chewy texture of snickerdoodles with the rich, comforting flavor of pumpkin. With the perfect balance of spice, sweetness, and pumpkin goodness, these cookies are soft on the inside, slightly crisp on the outside, and absolutely delicious. The addition of pumpkin gives them a unique twist that adds moisture and depth of flavor, making them perfect for fall or any time you want to enjoy a seasonal treat. Plus, the cinnamon-sugar coating gives these cookies a delightful sweetness and extra warmth.

Ingredients

For the Cookies:

• 1 cup unsalted American butter (See notes for the type of butter used)
• 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

For Rolling:

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and dark brown sugar until light and fluffy. This will take about 3-4 minutes with an electric mixer. Add the pumpkin puree and mix until fully incorporated.
3. Add the Wet Ingredients: Beat in the egg yolks and vanilla extract until smooth and combined.
4. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin spice, baking soda, cream of tartar, and kosher salt until well combined.
5. Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
6. Prepare the Rolling Mixture: In a small bowl, combine the granulated sugar and ground cinnamon for rolling the cookies.
7. Form the Cookies: Using a cookie scoop or spoon, roll the dough into 1 1/2-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated and place them on the prepared baking sheets about 2 inches apart.
8. Bake the Cookies: Bake for 10-12 minutes or until the edges are golden and the centers are set but still soft. The cookies will firm up as they cool, so don’t worry if they appear slightly underbaked.
9. Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: This recipe makes about 24 cookies.
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-30 minutes

Variations

• Pumpkin Spice Swap: If you prefer a different flavor profile, swap out the pumpkin spice for a mix of cinnamon, nutmeg, and clove to create your custom spice blend.
• Add-Ins: For extra texture and flavor, consider adding chopped white chocolate chips, pecans, or dried cranberries to the dough.
• Gluten-Free Version: To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Storage/Reheating

• Storage: Store leftover cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate the cookies for up to a week.
• Freezing: These cookies freeze beautifully! You can freeze the dough balls before baking, or freeze the baked cookies in an airtight container for up to 3 months. To bake frozen dough balls, add a couple of extra minutes to the baking time.
• Reheating: Reheat cookies in the microwave for about 10-15 seconds or warm them up in a 350°F (175°C) oven for 3-5 minutes.

FAQs

1. Can I use canned pumpkin puree?

Yes, Libby’s pumpkin puree or any canned pumpkin puree works great for this recipe. Just make sure it’s 100% pure pumpkin and not pumpkin pie filling.

2. Can I substitute the egg yolks for whole eggs?

It’s best to use egg yolks for this recipe to help with the chewy texture, but you can substitute both egg yolks with one whole egg if needed. Keep in mind that the texture may be slightly different.

3. How do I prevent my cookies from spreading too much?

Make sure your dough is well-chilled before baking, especially if your butter was too soft. You can also chill the dough for 30 minutes before rolling it into balls to help reduce spreading.

4. Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter, as it allows you to control the salt in the recipe. If you use salted butter, reduce or omit the kosher salt in the recipe.

5. Can I make these cookies without cream of tartar?

Cream of tartar is an essential ingredient for the chewy texture and signature taste of snickerdoodles, but you can omit it in a pinch. If you skip the cream of tartar, the cookies will still be delicious but slightly less chewy.

6. Can I use a different type of sugar for the rolling mixture?

Yes, you can use coconut sugar or brown sugar for rolling if you prefer, though white granulated sugar is traditional for snickerdoodles.

7. Can I use a hand mixer instead of a stand mixer?

Yes, you can use a hand mixer to make the dough. Just ensure the butter is softened so it can be easily creamed with the sugars.

8. Can I use pumpkin pie spice instead of pumpkin spice?

Yes, you can use pumpkin pie spice as a substitute for pumpkin spice. Just make sure to adjust the quantity to taste, as pumpkin pie spice may contain more or less of certain spices.

9. Can I double this recipe?

Yes, you can double the recipe if you need a larger batch. Just be sure to adjust your baking sheets accordingly and bake in batches if needed.

10. How do I know when the cookies are done?

The cookies should be slightly golden around the edges and set in the center. They may look soft, but they will firm up as they cool.

Conclusion

Chewy Pumpkin Snickerdoodle Cookies are a perfect way to celebrate fall with their cozy, spiced flavor and chewy texture. The combination of pumpkin, cinnamon, and brown sugar makes these cookies an irresistible treat for any occasion. Whether you’re making them for a holiday gathering, a cozy weekend snack, or just because, these cookies are sure to become a fall favorite. Enjoy the warm, comforting flavors of pumpkin and cinnamon with every delicious bite!

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