1. Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly for this recipe! Just make sure to use pure pumpkin puree, not pumpkin pie filling, to avoid any added spices or sweeteners that could alter the flavor of the cookies.

2. Can I make these chewy pumpkin snickerdoodles gluten-free?

Absolutely! You can swap the all-purpose flour for an equal amount of gluten-free flour. Be sure to use a high-quality flour blend, such as King Arthur’s Gluten-Free Measure for Measure Flour, for the best texture and results.

3. How do I make sure my cookies stay soft and chewy?

To ensure that your cookies stay soft and chewy, be sure to chill the dough before baking, and don’t over-bake them. Remove the cookies from the oven when the edges are set, but the tops still appear slightly soft. They’ll continue baking as they cool on the baking sheet.

4. How should I store these chewy pumpkin snickerdoodles?

Store your chewy pumpkin snickerdoodles in an airtight container at room temperature for up to 4 days. If you have leftovers (which is unlikely!), you can freeze the cookies for up to 2 months. To freeze, wrap them tightly in plastic wrap or a freezer bag. Defrost at room temperature or warm them in the oven before serving.

Chewy Pumpkin Snickerdoodles Recipe – Soft & Delicious!

Name: Chewy Pumpkin Snickerdoodles Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, browned; 2 cups plus 3 tablespoons (270g) 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 (200g) dark brown sugar, packed; 1/4 cup (50g) granulated sugar; 1/3 cup (80g) 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

Description

These chewy pumpkin snickerdoodles are a perfect Fall twist on the classic snickerdoodle cookie. Made with brown butter, pumpkin puree, and warm spices like cinnamon, ginger, nutmeg, and cloves, these cookies are soft, chewy, and absolutely irresistible.

Ingredients

Scale

1 cup (226g) unsalted butter, browned
2 cups plus 3 tablespoons (270g) 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 (200g) dark brown sugar, packed
1/4 cup (50g) granulated sugar
1/3 cup (80g) 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

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Instructions

Brown the butter by melting it in a saucepan on medium heat. Continue cooking until the butter turns golden and has a nutty aroma. Pour the browned butter into a bowl and chill for 25–30 minutes.
In a stand mixer, combine the chilled brown butter, dark brown sugar, and granulated sugar. Mix for about 1 minute until the mixture resembles wet sand.
Add the egg yolk, followed by the pumpkin puree, molasses, and vanilla extract. Mix on low speed until combined.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, spices, and salt. Gradually add the dry ingredients to the wet mixture in two additions, mixing until just combined. Avoid overmixing. Chill the dough uncovered for 30 minutes.
In a shallow bowl, whisk together the granulated sugar and cinnamon for rolling the cookies. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Once the dough is firm, scoop out 2-ounce portions using a large cookie scoop. Roll each dough ball in the cinnamon-sugar mixture to coat thoroughly.
Place the dough balls onto 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.
Remove the cookies from the oven and let them cool on the baking sheets for 5–10 minutes before transferring to a wire rack. Dust with additional cinnamon sugar if desired.

Notes

Chill the dough to ensure chewy cookies with the right texture.
Be careful not to over-bake; under-baking will keep the cookies soft and chewy.
For best results, use pure pumpkin puree and blot out excess moisture before using.
The browned butter adds depth of flavor, so don’t skip this step!
Store cookies in an airtight container at room temperature for up to 4 days or freeze them for up to 2 months.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 15g
Sodium: 60mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 1g
Cholesterol: 30mg