Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are the perfect treat for any occasion, bringing together the warm flavors of fall in every bite. With their delightful chewiness and gooey texture, these cookies are sure to impress everyone around your table. Plus, they require no chill time and no mixer—making them a breeze to whip up for gatherings, cozy nights, or just because you crave something sweet!

Why You’ll Love This Recipe

• Easy to Make: No need for chilling or complicated equipment; these cookies come together quickly.
• Deliciously Chewy: The brown butter adds a rich, nutty flavor that pairs perfectly with pumpkin spice.
• Versatile Treat: Perfect for holidays, parties, or simply as an afternoon snack.
• Kid-Friendly: Fun to make with the family, especially rolling the dough balls in cinnamon sugar!
• Fall Flavors: A delicious way to celebrate the season with beloved ingredients like pumpkin and cinnamon.

Tools and Preparation

Before diving into baking these delightful cookies, gather your essential tools. Having everything ready will ensure a smooth cooking experience.

Essential Tools and Equipment

• Baking trays
• Parchment paper
• Large stainless steel pan
• Glass measuring cup
• Mixing bowls
• Whisk
• Rubber spatula

Importance of Each Tool

• Baking trays: Essential for evenly baking the cookies and preventing them from spreading too much.
• Parchment paper: Keeps cookies from sticking and makes cleanup a breeze.
• Large stainless steel pan: Ideal for browning butter, allowing even heat distribution for that perfect nutty flavor.

Ingredients

These pumpkin snickerdoodle cookies are super chewy and gooey! Each cookie is packed with fall flavors like brown butter, pumpkin spice, and cinnamon sugar. This viral recipe is a twist on my popular brown butter snickerdoodles that requires no chill time and no mixer!

Ingredients:
– 1 cup unsalted butter
– 2/3 cup Libby’s Pumpkin Puree (room temperature)
– 1/2 cup granulated sugar
– 1/2 cup + 2 tablespoons dark brown sugar (packed)
– 2 large egg yolks (room temperature)
– 2 teaspoons vanilla extract
– 1 2/3 cup + 1 tablespoon all-purpose flour (see notes for measuring)
– 1 1/2 teaspoons pumpkin spice
– 1 teaspoon baking soda
– 1 teaspoon cream of tartar
– 1/2 teaspoon kosher salt
– 1/3 cup granulated sugar (for rolling)
– 1 teaspoon ground cinnamon (for rolling)

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat the Oven

Preheat your oven to 350 F (180 C). Line two baking trays with parchment paper and set them aside.

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, brown the butter. Watch it closely as it foams and crackles. Stir occasionally until it smells nutty and has brown bits at the bottom.

Step 3: Cool Down the Butter

Pour about slightly under one cup of browned butter into a glass measuring cup. Chill it in the fridge for about 45-60 minutes until it reaches a temperature of 70-75 F while stirring every 20 minutes.

Step 4: Prepare Pumpkin Puree

Spread the pumpkin puree onto a plate. Use paper towels to soak up excess liquid until it feels dry like soft playdough. You should have roughly 1/3 cup of dried pumpkin puree.

Step 5: Mix Sugars with Butter

Once cooled, whisk together the brown sugar and granulated sugar with the cooled butter until combined. It should resemble wet sand.

Step 6: Add Egg Yolks and Vanilla

Whisk in egg yolks, vanilla extract, and the prepared pumpkin puree until well blended.

Step 7: Combine Dry Ingredients

Fold in flour, pumpkin spice, cream of tartar, baking soda, and kosher salt until just combined. Chill in the refrigerator for about five minutes if necessary for firmness.

Step 8: Roll in Cinnamon Sugar

Mix ground cinnamon with granulated sugar in a small bowl. Scoop out dough into balls (about three tablespoons each) and roll each ball in the cinnamon-sugar mixture before placing them on prepared baking sheets spaced two to three inches apart.

Step 9: Bake Cookies

Bake each tray one at a time for about 10-12 minutes or until edges are golden brown while keeping the center slightly underbaked. Allow cooling completely on wire racks before enjoying!

Step 10: Store Leftovers

For leftover cookies, place them in an airtight container at room temperature for two to three days. If freezing dough balls, let them come to room temperature before baking!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are perfect for various occasions. Whether you’re enjoying them with a warm beverage or serving them at a gathering, here are some delightful ways to serve them.

With a Warm Beverage

• Coffee: Pair these cookies with a steaming cup of coffee for a cozy afternoon treat.
• Hot Chocolate: Enjoy the sweet flavors of chocolate alongside the spices of the cookies for a comforting dessert.
• Chai Tea: The warm spices in chai complement the pumpkin spice in the cookies beautifully.

As Dessert for Gatherings

• Cookie Platter: Arrange these cookies on a festive platter along with other treats for an inviting dessert table.
• With Ice Cream: Serve warm cookies with scoops of vanilla or cinnamon ice cream for an indulgent dessert experience.
• Gift-Wrapping: Package these cookies in decorative boxes as homemade gifts for friends and family during the holidays.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

To ensure your chewy pumpkin snickerdoodle cookies turn out perfectly every time, consider these helpful tips.

• Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better mixing and texture.
• Brown Your Butter Carefully: Watch your butter as it browns to achieve that nutty flavor without burning it.
• Measure Flour Correctly: Use the spoon and level method to avoid packing flour, which can lead to dry cookies.
• Avoid Overmixing: Mix just until combined to keep the cookies tender and chewy.
• Let Dough Rest if Needed: If your dough feels too soft, chill it longer before baking to maintain shape.
• Experiment with Spices: Feel free to add more pumpkin spice or even a pinch of nutmeg for extra flavor.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies can be complemented by various side dishes. Here are some delicious pairing ideas that will enhance your dessert experience.

1. Spiced Apple Cider: This warm drink adds seasonal flavor that pairs well with the cookies’ spices.
2. Pumpkin Soup: A creamy bowl of pumpkin soup provides a savory contrast to the sweetness of the cookies.
3. Cheese Board: Include cheeses like brie or goat cheese to create a sweet-and-savory balance on your table.
4. Fruit Salad: A refreshing fruit salad can lighten up your dessert spread while adding color and nutrition.
5. Caramel Dip: Serve alongside caramel dip for an extra indulgent treat that complements the cookie’s flavors.
6. Yogurt Parfait: Layer yogurt with granola and fruits for a lighter yet satisfying side option next to your cookies.
7. Mini Cheesecakes: Small cheesecake bites provide another sweet option without overpowering the flavors of the snickerdoodles.
8. Nut Mixes: A selection of spiced nuts can offer a crunchy contrast and enhance the fall theme of your dessert table.

Common Mistakes to Avoid

When baking Chewy Pumpkin Snickerdoodle Cookies, it’s easy to make some common errors. Here are a few mistakes to watch out for.

• Not browning the butter properly: If you don’t brown the butter long enough, your cookies won’t have that delicious nutty flavor. Make sure to cook it until it has a rich brown color and smells fragrant.
• Using wet pumpkin puree: Excess moisture in the pumpkin can lead to flat cookies. Always press out extra liquid from the pumpkin before adding it to the mixture.
• Skipping room temperature ingredients: Cold ingredients can cause your dough not to mix well, leading to uneven textures. Ensure your butter and egg yolks are at room temperature before you start.
• Overmixing the dough: Overmixing can lead to tough cookies. Mix just until combined for that perfect chewy texture.
• Not measuring flour correctly: Too much flour can make your cookies dry. Use the spoon-and-level method for accurate measurements.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover cookies in an airtight container.
• They will stay fresh for 2-3 days.

Freezing Chewy Pumpkin Snickerdoodle Cookies

• Place cookie dough balls on a baking sheet and freeze them until solid.
• Transfer to a freezer-safe bag or container for up to 3 months.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat to 350°F (175°C) and bake cookies for 5-7 minutes until warm.
• Microwave: Heat one cookie at a time in short bursts of 10-15 seconds.
• Stovetop: Place cookies in a skillet over low heat, cover, and warm for a few minutes.

Frequently Asked Questions

What makes these Chewy Pumpkin Snickerdoodle Cookies so chewy?

The combination of brown butter and a higher fat content helps create that delightful chewy texture, making each bite irresistible.

Can I substitute other spices?

Absolutely! Feel free to experiment with spices like nutmeg or ginger for different flavor profiles in your Chewy Pumpkin Snickerdoodle Cookies.

How should I measure my flour?

Use the spoon-and-level method by spooning flour into your measuring cup and leveling it off with a knife. This ensures you don’t end up with too much flour.

Can I use another type of sugar?

Yes, you can use light brown sugar instead of dark brown sugar if that’s what you have on hand. The flavor will be slightly different but still delicious!

How long do these cookies last?

When stored properly in an airtight container, Chewy Pumpkin Snickerdoodle Cookies will last 2-3 days at room temperature.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies combine classic flavors with a chewy texture that everyone loves. Perfect for fall gatherings or cozy nights in, they are easily customizable with different spices or mix-ins. Try this delightful recipe and enjoy the seasonal goodness!

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Chewy Pumpkin Snickerdoodle Cookies

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• Author: Olivia
• Total Time: 27 minutes
• Yield: Approximately 24 servings 1x

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Description

Indulge in the warmth of autumn with these Chewy Pumpkin Snickerdoodle Cookies. Infused with rich brown butter and fragrant pumpkin spice, these cookies offer a delightful chewiness that makes them irresistible. Perfect for any gathering or cozy night at home, they require no chill time or mixer, making them a quick and easy treat. Roll them in cinnamon sugar for a sweet finish that will have everyone reaching for seconds. Enjoy these delightful cookies alongside your favorite warm beverage, and let their comforting flavors fill your home with the spirit of the season.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter
• 2/3 cup Libby’s Pumpkin Puree
• 1/2 cup granulated sugar
• 1/2 cup + 2 tablespoons dark brown sugar (packed)
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 1 2/3 cup + 1 tablespoon all-purpose flour
• 1 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt
• 1/3 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

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Instructions

1. Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
2. In a large stainless steel pan over medium heat, brown the butter until it smells nutty and has brown bits.
3. Cool the browned butter to room temperature.
4. Prepare the pumpkin puree by soaking up excess moisture with paper towels.
5. In a mixing bowl, whisk together cooled butter, granulated sugar, and dark brown sugar until combined.
6. Add egg yolks, vanilla extract, and prepared pumpkin puree; mix until well blended.
7. Fold in flour, pumpkin spice, cream of tartar, baking soda, and kosher salt until just combined.
8. Roll dough into balls and coat in a mixture of granulated sugar and ground cinnamon before placing on baking sheets.
9. Bake for 10-12 minutes until edges are golden but centers remain slightly underbaked.
10. Allow cookies to cool on wire racks before serving.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 120
• Sugar: 9g
• Sodium: 80mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 20mg