There’s something magical about the smell of cinnamon and baking cookies. I distinctly remember my grandmother’s kitchen, filled with the aroma of warm spices and buttery sweetness every autumn. She always had a batch of snickerdoodles in the oven, a soft, comforting
treat that seemed to embody the season. This year, I wanted to combine two of my favorite things: the classic charm of a snickerdoodle and the warm, earthy goodness of pumpkin. The result? Chewy Pumpkin Snickerdoodle Cookies – and I think you’re going to absolutely adore them.Why You’ll Love These Cookies
These aren’t your average snickerdoodles. We’ve taken the beloved recipe and given it a fall twist. Here’s why you’ll be reaching for another (and another!):
- Unbelievably Chewy: The secret is a combination of cream cheese and brown butter. Seriously, these cookies have that perfect, satisfying chew.
- Pumpkin Spice Perfection: The pumpkin adds moisture and a beautiful subtle spice that complements the cinnamon-sugar coating beautifully. It’s not overpowering—just a warm hug in cookie form.
- Easy to Make: This recipe is surprisingly simple. Even beginner bakers will feel confident tackling it.
- Crowd-Pleaser: Who doesn’t love a snickerdoodle? Adding pumpkin simply elevates them to a new level of autumnal deliciousness.
- Festive & Perfect for Gifting: Imagine a plate of these presented as a hostess gift or holiday treat. They’re always a winner.
Ingredient List
Let’s gather our goodies! Here’s what you’ll need for a batch of these irresistible Chewy Pumpkin Snickerdoodle Cookies:
For the Cookies:
- 1/2 cup (113g) unsalted butter, browned (see notes below!)
- 1/4 cup (57g) vegetable oil
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1/4 cup (60g) prairie fresh pumpkin puree (not pumpkin pie filling!)
- 2 tablespoons cream cheese, softened
- 1 large egg, plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1 3/4 cups (210g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Cinnamon-Sugar Coating:
- 1/2 cup (60g) granulated sugar
- 2 tablespoons ground cinnamon
Step-by-Step Cooking Instructions
Okay, let’s get baking! Follow these steps closely for perfectly Chewy Pumpkin Snickerdoodle Cookies.
1. Brown the Butter (This is Key!)
- In a light-colored saucepan over medium heat, melt the butter.
- Continue cooking, swirling the pan occasionally, until the butter foams, then subsides, and turns a golden brown color. You’ll notice a nutty aroma. This takes about 5-7 minutes.
- Remove from heat and let cool slightly (about 10 minutes) while you prepare the rest. Warning: It will be very hot!
2. Cream the Wet Ingredients
- In a large bowl, cream together the browned butter, vegetable oil, granulated sugar, and brown sugar until well combined.
- Beat in the pumpkin puree until smooth.
- Add the softened cream cheese and beat until fully incorporated.
- Beat in the egg and egg yolk, one at a time, then stir in the vanilla extract.
3. Combine the Dry Ingredients
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing will result in tough cookies.
5. Chill the Dough (Important!)
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the flour to fully hydrate, contributing to that coveted chewy texture.
6. Preheat & Prepare for Coating
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- In a small bowl, combine the granulated sugar and cinnamon for the coating.
7. Shape & Coat the Cookies
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Roll each cookie ball in the cinnamon-sugar mixture, ensuring it’s evenly coated.
8. Bake to Perfection
- Bake for 9-11 minutes, or until the edges are golden brown, and the centers are still slightly soft. The exact baking time will depend on your oven.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips, Variations & Serving Suggestions
Now for the fun part – customizing your Chewy Pumpkin Snickerdoodle Cookies and enjoying them!
- Brown Butter is Non-Negotiable: Seriously, don’t skip browning the butter. It adds a depth of flavor that’s essential to the cookie’s complexity.
- Chill Time is Your Friend: Don’t rush the chilling step! It really makes a difference in the texture.
- Don’t Overbake: Slightly underbaked cookies are chewier cookies.
- Spice it Up: Add 1/4 teaspoon of ground ginger or cloves for a more intense spice flavor.
- White Chocolate Chips: Fold in 1/2 cup of white chocolate chips to the dough for added sweetness and texture.
- Maple Syrup Drizzle: Once cooled, drizzle with a little maple syrup for an extra touch of fall flavor.
- Serving Suggestions: These cookies are delicious with a warm cup of coffee, tea, or hot chocolate. They’re also great alongside a scoop of vanilla ice cream. Pack them in a tin for a thoughtful gift.
(Optional) Nutritional Information (per cookie, approximate)
- Calories: 180-200
- Fat: 10-12g
- Saturated Fat: 6-8g
- Cholesterol: 20-25mg
- Sodium: 70-80mg
- Carbohydrates: 22-25g
- Sugar: 14-16g
- Protein: 1-2g
The Sweetest Conclusion
There you have it! A batch of warm, chewy, and incredibly delicious Chewy Pumpkin Snickerdoodle Cookies that will fill your kitchen with the comforting aromas of autumn. Don’t be intimidated by the browned butter – it’s easier than it sounds and totally worth it. Trust me, this recipe is a keeper. So, gather your ingredients, preheat your oven, and get ready to bake up a little happiness. Happy Baking!
