Chewy Pumpkin Snickerdoodles: A Fall-Inspired Twist on a Classic Favorite

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If you’re looking for a delicious fall treat that combines the comfort of classic snickerdoodles with the warmth and coziness of pumpkin, then these Chewy Pumpkin Snickerdoodles are the perfect recipe for you! Packed with brown butter, a touch of pumpkin puree, and an array of cozy spices, these cookies are soft, chewy, and bursting with fall flavors. A sprinkle of cinnamon-sugar coating adds the finishing touch, making these cookies an irresistible treat. These pumpkin snickerdoodles will quickly become your go-to fall recipe—get ready to make a batch (or two!) this season!

Why You’ll Love These Chewy Pumpkin Snickerdoodles

These Chewy Pumpkin Snickerdoodles are the ideal combination of flavors and textures, offering the perfect balance of soft, chewy centers with a slightly crispy cinnamon-sugar exterior. This recipe brings a cozy fall twist to the classic snickerdoodle cookie by infusing it with pumpkin puree, brown butter, and a mix of fall spices. The addition of molasses and pumpkin creates a uniquely warm and rich flavor profile that will have everyone reaching for seconds.

Not only are these cookies incredibly flavorful, but they’re also easy to make, using simple ingredients you likely already have in your pantry. Plus, they’re a hit for all ages, making them a great choice for everything from school snacks to cozy fall gatherings.

Ingredients You’ll Need

• Flour – Provides structure and chew to the cookies. All-purpose flour works best, and for the most accurate results, measure using a kitchen scale.
• Brown Butter – Adds depth and richness to the cookies, giving them a nutty, aromatic flavor.
• Sugar – Granulated sugar and dark brown sugar are used for sweetness and texture. Dark brown sugar adds extra moisture, while granulated sugar balances it out.
• Egg Yolk – Helps keep the cookies chewy instead of cakey, thanks to the moisture from the pumpkin puree.
• Pumpkin Puree – The star ingredient that adds both flavor and moisture. Be sure to use 100% pure pumpkin puree for the best results.
• Molasses – A tablespoon of molasses brings a cozy, warm flavor to the cookies.
• Baking Soda & Cream of Tartar – These create the signature tangy texture of snickerdoodles.
• Spices – Ground cinnamon, ginger, nutmeg, and cloves provide the quintessential fall flavor.
• Kosher Salt – Enhances all the other flavors and balances the sweetness.

Alternative Ingredient Suggestions

• Gluten-Free Flour: Swap all-purpose flour for your preferred gluten-free flour blend to make these chewy pumpkin snickerdoodles gluten-free. I recommend using King Arthur’s Measure for Measure gluten-free flour for the best results.
• Pumpkin Pie Spice: If you don’t have individual spices on hand, feel free to use pumpkin pie spice in place of the cinnamon, nutmeg, ginger, and cloves for a quicker alternative.
• Maple Syrup: If you prefer a lighter sweetener, you can substitute molasses with pure maple syrup for a unique flavor.

Step-by-Step Instructions for Perfect Chewy Pumpkin Snickerdoodles

Brown the Butter: Melt the butter in a large saucepan over medium heat. Stir occasionally until the butter begins to foam, crackle, and eventually turn golden brown with a nutty aroma. Remove from heat and transfer the browned butter to a bowl to cool in the refrigerator for 25–30 minutes.
Prepare the Cookie Dough: In a stand mixer, combine the chilled brown butter, granulated sugar, and dark brown sugar. Mix on medium speed until the texture resembles wet sand, about 1 minute. Add the egg yolk, pumpkin puree, molasses, and vanilla, mixing well on low speed until combined.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, cloves, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Chill the Dough: Cover the dough and place it in the refrigerator for 30 minutes to firm up.
Prepare for Baking: Preheat your oven to 350°F (175°C). In a shallow bowl, whisk together the granulated sugar and cinnamon for the coating. Line baking sheets with parchment paper.
Form the Cookies: Once the dough has chilled, scoop out portions using a large cookie scoop (about 2 ounces each). Roll the dough balls in the cinnamon-sugar mixture, coating them completely. Place them on the prepared baking sheets, leaving 2–3 inches of space between each cookie.
Bake: Bake the cookies for 9–10 minutes, or until the edges are set and the tops begin to crack. Be careful not to overbake; the cookies will continue to cook as they cool on the baking sheet.
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. Optionally, dust with more cinnamon-sugar for an extra burst of flavor.

Tips for the Best Chewy Pumpkin Snickerdoodles

• Don’t Skip the Brown Butter: Brown butter adds a rich, nutty flavor that’s key to these cookies. Allow the butter to cool completely before mixing to avoid disrupting the dough’s texture.
• Chill the Dough: This step ensures that your cookies are soft, chewy, and not too cakey. Don’t rush this process.
• Don’t Overbake: Keep a close eye on the cookies while baking to prevent them from becoming dry. Underbake slightly to get that perfect chewy center.

Pairing Ideas and Variations

These Chewy Pumpkin Snickerdoodles are perfect on their own, but you can elevate your dessert game by pairing them with warm apple cider, a scoop of vanilla ice cream, or a drizzle of salted caramel sauce. For a spicy twist, add a sprinkle of cayenne pepper to the cinnamon-sugar mixture before rolling the dough balls.

Make-Ahead Tip: You can store the cookie dough in the refrigerator for up to 2 days before baking, or freeze the dough balls for up to 3 months. To bake from frozen, simply roll the dough balls in cinnamon sugar and bake as directed.

Seasonal Comfort in Every Bite

There’s no better way to embrace the fall season than with these Chewy Pumpkin Snickerdoodles. Their perfect balance of flavors—sweet pumpkin, nutty brown butter, and aromatic spices—makes them the ultimate fall treat. Whether you’re hosting a holiday gathering, packing a school lunch, or simply craving a comforting cookie, these pumpkin snickerdoodles are guaranteed to satisfy your sweet tooth.

These cookies also make the perfect gift for friends and family. Just wrap them in a festive tin and share the joy of homemade baking with your loved ones.

Conclusion

These Chewy Pumpkin Snickerdoodles are the ultimate fall treat, combining the beloved classic snickerdoodle with the cozy flavors of pumpkin and warm spices. The chewy texture, enhanced by brown butter and pumpkin puree, makes them a perfect dessert to enjoy all season long. Whether you’re baking for a family gathering or simply indulging in a comforting treat at home, these cookies are sure to satisfy your sweet cravings. The addition of cinnamon-sugar gives them that signature snickerdoodle crunch, making each bite an irresistible combination of soft, chewy, and flavorful. Don’t forget to make a double batch, because these cookies will disappear faster than you can bake them!

Frequently Asked Questions (FAQs)

Can I make these Chewy Pumpkin Snickerdoodles gluten-free?

Yes! You can easily make these cookies gluten-free by substituting all-purpose flour with a gluten-free flour blend. I recommend using a cup-for-cup gluten-free flour, like King Arthur’s Measure for Measure Gluten-Free Flour, for the best results.

Can I use pumpkin pie filling instead of pumpkin puree?

No, it’s important to use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added spices and sugar, which will affect the flavor and texture of your cookies. For best results, choose 100% pure pumpkin puree.

Why do I need to chill the dough?

Chilling the dough helps the cookies maintain their chewy texture and prevents them from spreading too much during baking. It also allows the flavors to meld together, enhancing the overall taste. While it may seem like an extra step, it’s essential for achieving the perfect chewy texture.

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