Pumpkin Snickerdoodle Cookies – Easy Fall Recipe

These chewy pumpkin snickerdoodle cookies are the ultimate treat for the fall season. Combining the rich flavors of brown butter, pumpkin spice, and cinnamon sugar, this recipe transforms the classic snickerdoodle into something uniquely comforting. Perfect for anyone who loves soft, chewy cookies, these treats are sure to be a hit with friends and family, bringing the warmth of autumn into every bite. Best of all, this recipe requires no chill time and doesn’t need a mixer, making it an easy and quick baking adventure.

Why You’ll Love These Pumpkin Snickerdoodle Cookies

These pumpkin snickerdoodle cookies are everything you could want in a fall cookie: chewy, gooey, and packed with seasonal flavors. Thanks to brown butter, each bite is infused with a nutty richness, while the pumpkin spice adds that classic warmth of autumn. The cinnamon-sugar coating brings a delightful crunch to the edges, contrasting with the soft center. These cookies are perfect for those cozy moments or as a sweet gift to share with loved ones. And since there’s no need for chilling or special equipment, you can have fresh cookies in no time.

Ingredients for Pumpkin Snickerdoodle Cookies

• Unsalted Butter: Adds richness and helps create that chewy texture.
• Libby’s Pumpkin Puree: Gives the cookies their moist texture and pumpkin flavor.
• Granulated Sugar: Adds sweetness and helps with the structure of the cookies.
• Dark Brown Sugar: Contains molasses, which enhances the chewiness of the cookies.
• Egg Yolks: Provides richness and helps achieve a gooey center.
• Vanilla Extract: Adds depth of flavor to balance the spices.

• All-Purpose Flour: The base of the dough, providing structure to the cookies.
• Pumpkin Spice: The signature spice blend that evokes the essence of fall.
• Baking Soda: Helps the cookies rise and spread properly.
• Cream of Tartar: Contributes to the chewy texture and helps activate the baking soda.
• Kosher Salt: Balances the sweetness and enhances the other flavors.
• Cinnamon and Granulated Sugar (for rolling): Gives the cookies their signature snickerdoodle coating.

Alternative Ingredient Suggestions

If you’re looking to modify the recipe for dietary preferences, here are a few swaps:

• Gluten-Free Flour: Swap the all-purpose flour for a gluten-free 1:1 baking flour for a gluten-free version of these cookies.
• Pumpkin Pie Spice: If you don’t have pumpkin spice on hand, you can create your own mix with cinnamon, nutmeg, and cloves.
• Dairy-Free Option: Use a dairy-free butter substitute, such as coconut oil or a plant-based butter, to make the recipe dairy-free.
• Coconut Sugar: For a less refined sugar option, you can use coconut sugar instead of dark brown and granulated sugars.

Step-by-Step Instructions

1. Brown the Butter: Start by browning the butter over medium heat. Stir occasionally until the butter turns golden brown and gives off a nutty aroma. Let it cool to room temperature, then chill it in the fridge until it reaches 75°F.
2. Prepare the Pumpkin Puree: Spread the pumpkin puree onto a plate and press paper towels onto it to absorb excess liquid. The goal is to have a thick, dough-like consistency of about 1/3 cup of pumpkin.
3. Cream the Butter and Sugars: Once the browned butter has cooled, whisk it with the granulated sugar and dark brown sugar until it forms a smooth mixture.
4. Add Wet Ingredients: Incorporate the egg yolks and vanilla extract into the mixture and whisk until smooth. Then, mix in the prepared pumpkin puree.
5. Combine Dry Ingredients: Gradually fold in the flour, pumpkin spice, baking soda, cream of tartar, and salt until fully incorporated. Chill the dough in the fridge for about 5 minutes for easier handling.
6. Scoop and Roll: Use a large cookie scoop (about 3 tablespoons per cookie) to form dough balls. Roll each ball in a cinnamon-sugar mixture before placing them on a prepared baking sheet, spaced about 2-3 inches apart.
7. Bake: Bake the cookies at 350°F for 10-12 minutes, or until the edges are golden brown and the centers are slightly puffy. Allow the cookies to cool on a wire rack.

Tips for Perfect Pumpkin Snickerdoodle Cookies

• Cool the Butter: Make sure the browned butter cools to the proper temperature before using. If it’s too warm, the cookies will spread too thin.
• Squeeze Out the Pumpkin: Don’t skip the step of pressing the pumpkin puree to remove excess moisture. This helps prevent the cookies from becoming too cakey.
• Chill the Dough: If your dough feels too soft to handle, chilling it for an additional 5-10 minutes will help it firm up and make it easier to scoop.
• Use a Kitchen Scale: For the best results, measure your ingredients with a kitchen scale. This ensures the correct ratios and leads to perfect cookies.

Pairing Ideas and Variations

These pumpkin snickerdoodle cookies are delicious on their own, but here are some ways to elevate your cookie experience:

• Toppings: Drizzle with a simple glaze made from powdered sugar and milk for an extra touch of sweetness.
• Dips: Try dipping these cookies in a spiced cream cheese frosting or a rich caramel sauce for added indulgence.
• Make-Ahead: You can freeze the cookie dough balls before rolling them in cinnamon sugar. When you’re ready to bake, simply thaw the dough and roll in the sugar before baking as usual.
• Gluten-Free Version: As mentioned, substituting gluten-free flour will make this recipe suitable for those with gluten sensitivities.

Why These Cookies are Perfect for Fall

Pumpkin Snickerdoodle Cookies are more than just a treat; they’re a way to embrace the cozy, nostalgic flavors of autumn. The combination of pumpkin, cinnamon, and brown butter creates an irresistible flavor profile that pairs perfectly with a warm drink like apple cider or coffee. Whether you’re serving them at a fall gathering, enjoying a cozy afternoon, or baking them as a gift, these cookies capture the essence of the season.

Conclusion

These Pumpkin Snickerdoodle Cookies are the perfect autumn treat that blends the comforting flavors of fall with the chewy texture everyone loves. From the rich, nutty brown butter to the warm pumpkin spice and cinnamon sugar coating, every bite is a delightful experience. Whether you’re enjoying them with a hot drink or sharing them with loved ones, these cookies will quickly become a seasonal favorite. The best part? They’re incredibly easy to make, with no chill time required and minimal equipment. So, why not treat yourself and your family to these chewy pumpkin snickerdoodles and enjoy the cozy flavors of fall?

FAQ

More Relevant Recipes

• Pineapple Quick Bread: This moist and flavorful bread is made with ripe pineapple, creating a tropical twist that’s sweet and tangy. Perfect for anyone who enjoys fruit-filled baked goods that bring a refreshing, summery taste similar to the spices in pumpkin cookies.
• Easy Lemon Raspberry Swirl Cheesecake: A creamy, tart cheesecake swirled with fresh raspberry and lemon flavors, offering a refreshing contrast to the warm, spiced notes in pumpkin-based treats. This dessert is perfect for those seeking a fruity alternative to spice-heavy cookies.
• Dr. Pepper Brownies: These fudgy brownies have a deep, rich flavor enhanced by Dr. Pepper, which complements the rich texture of pumpkin snickerdoodle cookies. A decadent dessert for those who love sweet, chocolatey treats with a twist of soda-inspired flavor.

Print