This post may contain affiliate links. Any sales made through such links will reward me a small commission – at no extra cost for you!
Chewy Pumpkin Pecan Snickerdoodle Cookies are soft, chewy, buttery and full of pumpkin spice goodness! Best served warm right out of the oven, these pumpkin snickerdoodles are perfect with a cup of hot coffee or chai tea on a crisp autumn day.
These Chewy Pumpkin Pecan Snickerdoodle Cookies have the perfect cookie texture- they’re soft, chewy and not cake-y like most pumpkin cookies. Perfectly spiced, extra buttery and full of pumpkin flavor, these snickerdoodles go so well with these Fresh Pumpkin Spice Oat Milk Lattes on a crisp autumn day!
Chewy Pumpkin Pecan Snickerdoodle Cookies Details
A little secret for making these Chewy Pumpkin Pecan Snickerdoodle Cookies extra delicious? Browned butter.
Browned butter is one of my best kept secrets, which I guess isn’t really a secret anymore- I do tent to post a lot of browned butter recipes. (If you’re looking for more browned butter goodness, be sure to check out these Caramelized Onion Brown Butter Mashed Potatoes, these Dark Chocolate Sea Salt Brown Butter Shortbread Cookies or these Spooky Peanut Butter Cookie Bars). Browning butter adds such a rich, complex, nutty flavor that helps bring out the flavor of any dish- it truly can’t be beat!
Another secret for extra chewy cookies? Egg yolk! You will notice I only use only egg yolk for this recipe; this creates a dense, chewy cookie which I love.
Although these are not considered “true” snickerdoodles (snickerdoodles are made with cream of tarter to add that tang and texture), these Chewy Pumpkin Pecan Snickerdoodle Cookies have a very similar taste to a traditional snickerdoodle.
Once the dough is made, you roll the cookie dough balls in cinnamon sugar giving them that iconic snickerdoodle taste, but with pumpkin! And pumpkin makes everything better, right?
These Chewy Pumpkin pecan Snickerdoodle Cookies are the perfect fall cookies and everyone who tries them loves them.
So, if you’re looking for the perfect pumpkin cookies to make for a bake sale, cookie exchange or fall get together- these pumpkin snickerdoodles are the best cookies to make.
Ingredients you need for Chewy Pumpkin Pecan Snickerdoodle Cookies
Real pumpkin with hints of pumpkin spice, vanilla and maple- these Chewy Pumpkin Pecan Snickerdoodle Cookies are filled with all the delicious fall flavors!
Here is what you will need to get started:
- salted butter-personally I always use salted butter in my baking. The flavor is just better, but if you prefer unsalted butter that will work too!
- pumpkin puree– not pumpkin pie filling. Preferably organic.
- vanilla extract– pure vanilla extract, no imitation vanilla!
- pure maple syrup– real maple for sweetness and flavor
- dark brown sugar– dark brown sugar has more of a molasses flavor which I love for these cookies, but light brown sugar will also work.
- egg yolk– a secret to extra chewy cookies!
- all purpose flour– self rising
- baking soda & baking powder– gives these pumpkin snickerdoodles a nice fluffy rise
- salt– a little salt will bring out all the flavors!
- pumpkin pie spice & Cinnamon– the spices that make pumpkin spice, pumpkin spice! Don’t have pumpkin spice on hand? No worries! You can follow this pumpkin spice blend recipe to make it yourself.
- pecans– these are optional but add delicious flavor and texture.
Cinnamon Sugar Coating:
- brown sugar– again, I prefer dark brown but you may use light brown sugar
- white sugar– granulated
- cinnamon– it’s not cinnamon sugar without the cinnamon!
How to make these pumpkin snickerdoodles
We love how simple these pumpkin snickerdoodles are and taste so much better than the bakery!
Here is a quick rundown:
- First, start by browning the butter. Melt the butter in a medium saucepan over medium high heat. Brown the butter, stirring often. The butter will begin to foam, then subside. Once a deep amber color and nutty aroma is reached, take off the heat and pour into a glass measuring cup. Place in the freezer to allow to cool, about 10-15 minutes. Don’t let the butter solidify.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- As the butter cools, in a medium bowl whisk the flour, baking soda, baking powder salt and spices. Set aside.
- In a large mixing bowl, cream the cooled butter and brown sugar. Next whisk in the pumpkin, egg yolk, vanilla and maple syrup. Add the dry ingredients to the wet ingredients fold to combine. Add the chopped pecans.
- In a small bowl add the ingredients for the sugar coating. Using a heaping tablespoon of batter, roll the dough into balls and coat with the cinnamon sugar.
- Place on the baking sheet leaving about 2-3 inches apart. Bake for 11-13 minutes being careful not to overcook. I baked mine for 11 minutes exactly. They will seem undercooked when you take them out. As they cool, they will harden and have a perfect chewy texture.
- Serve warm right out of the oven EAT.
A few more tips…
The key to these cookies coming out perfectly chewy is to under bake them. By taking them out before the edges begin to turn brown, you will have that chewy cookie texture even after they cool.
There’s nothing more disappointing in the cookie baking world than when you have a perfectly chewy cookie that turns crunchy the next day after they have cooled.
If you prefer crunchy cookie just bake these an additional 2-3 minutes until the edges begin to turn golden. My first batch turned out more crunchy after they cooled and they tasted more like a gingersnap. Still delicious, just not the texture I was going for.
So for extra chewy and soft snickerdoodles, under baking is key.
And that’s it! So easy and oh so delicious.
These Chewy Pumpkin Pecan Snickerdoodle Cookies are perfect served warm right out of the oven with a cup of hot coffee or chai tea.
We hope you love these Chewy Pumpkin Pecan Snickerdoodle Cookies as much as we do! If you give these cookies a try, please be sure to leave a comment and/or rating below! I truly love hearing from you! And if you haven’t yet, be sure to subscribe to the Butternut and Sage newsletter so you never miss a delicious recipe! We have a lot of yummy content coming your way- you definitely wont want to miss it! 🙂
On Instagram? Be sure to tag your recipes @butternutandsageblog!
and don’t forget to follow us on Facebook and Pinterest!
More pumpkin recipes you will love:
- Bakery Style Pumpkin Chocolate Chip Bread
- Pumpkin Pecan Streusel Muffins with Whipped Maple Butter
- Pumpkin Spice Baked Oatmeal
Recipe
Chewy Pumpkin Pecan Snickerdoodle Cookeis
Ingredients
- 1 cup salted butter (two sticks)
- ⅓ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 3 tablespoons pure maple syrup
- 1 ½ cups dark brown sugar, packed
- 1 egg yolk
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 cup chopped pecans
Cinnamon Sugar Coating:
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
- 1 teaspoon cinnamon
Instructions
- Melt the butter in a medium saucepan over medium high heat. Brown the butter, stirring often. The butter will begin to foam, then subside. Once a deep amber color and nutty aroma is reached, take off the heat and pour into a glass measuring cup. Place in the freezer to allow to cool, about 10-15 minutes. Don't let the butter solidify.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- As the butter cools, in a medium bowl whisk the flour, baking soda, baking powder salt and spices. Set aside. In a large mixing bowl, cream the cooled butter and brown sugar. Next whisk in the pumpkin, egg yolk, vanilla and maple syrup. Add the dry ingredients to the wet ingredients fold to combine. Add the chopped pecans.
- In a small bowl add the ingredients for the sugar coating. Using a heaping tablespoon of batter, roll the dough into balls and coat with the cinnamon sugar. Place on the baking sheet leaving about 2-3 inches apart. Bake for 11-13 minutes being careful not to overcook. I baked mine for 11 minutes exactly. They will seem undercooked when you take them out. As they cool, they will harden and have a perfect chewy texture. Enjoy!
Leave a Reply