Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are a delightful treat that perfectly captures the essence of fall. With every bite, you’ll experience the rich flavors of brown butter, pumpkin spice, and warm cinnamon sugar. They are easy to make, requiring no chilling time or mixer, making them perfect for any occasion—be it a cozy family gathering or a festive holiday party. Enjoy these cookies fresh from the oven or share them with friends; either way, they are sure to impress!

Why You’ll Love This Recipe

• Easy to Make: No mixer needed and no chill time means you can whip up a batch quickly!
• Deliciously Chewy: These cookies have a soft and chewy texture that is absolutely addictive.
• Fall Flavors: Infused with pumpkin spice and brown butter, they capture the essence of the season.
• Versatile Treat: Perfect for any occasion—from casual snacks to holiday desserts.
• No Messy Cleanup: With simple ingredients and straightforward steps, cleanup is a breeze.

Tools and Preparation

Before you dive into baking these cookies, gather your tools. Having everything on hand will streamline your process and make baking enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

• Baking trays: Ensures even baking for perfectly cooked cookies.
• Parchment paper: Prevents sticking and makes cleanup easier.
• Large stainless steel pan: Ideal for browning butter without burning it.

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!

For the Dough

• 1 cup unsalted American butter (SEE NOTES)
• 2/3 cup Libby’s Pumpkin Puree (room temperature)
• 1/2 cup granulated sugar
• 1/2 cup + 2 tablespoon dark brown sugar (packed)
• 2 large egg yolks (room temperature)
• 2 teaspoon 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

For Rolling

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

Step 2: Brown the Butter

Brown the butter over medium heat in a large stainless steel pan. It will foam, pop, and crackle as it cooks. Stir occasionally to prevent burning. Once it has a nutty aroma and shows brown bits at the bottom, remove it from heat.

Step 3: Chill the Butter

Pour the browned butter into a glass measuring cup. Chill in the fridge for about 45-60 minutes, stirring every 20 minutes until it reaches 70-75 F. Ensure it’s cool but still liquid for optimal cookie texture.

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, measuring roughly 1/3 cup.

Step 5: Mix Sugars into Butter

Once cooled, whisk in both brown sugar and granulated sugar into the butter for about one minute until it resembles wet sand.

Step 6: Add Eggs and Vanilla

Whisk in egg yolks, vanilla extract, and dried pumpkin puree until well combined.

Step 7: Combine Dry Ingredients

Fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just mixed. Allow the dough to chill in the fridge for five minutes.

Step 8: Prepare Cinnamon Sugar Coating

In a small bowl, mix together granulated sugar with ground cinnamon. Scoop dough into roughly three-tablespoon-sized balls and roll each ball in this mixture before placing them on the prepared baking sheet spaced apart by two to three inches.

Step 9: Bake Cookies

Bake one tray at a time for about 10-12 minutes or until edges are golden brown while keeping centers puffy and slightly underbaked. Let cool completely on wire racks before enjoying!

Step 10: Store Leftovers

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

Enjoy these delicious Chewy Pumpkin Snickerdoodle Cookies that bring warmth and flavor to any gathering!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are perfect for any occasion. Whether it’s a festive gathering or a cozy night in, serving them right can elevate the experience.

With Coffee or Tea

• Pair these cookies with a warm cup of coffee or tea for a comforting treat. The spices in the cookies complement the flavors of your favorite hot beverage beautifully.

Ice Cream Sandwiches

• Create delightful ice cream sandwiches by placing a scoop of vanilla or pumpkin ice cream between two cookies. This combination offers a creamy and chewy texture that’s hard to resist!

Whipped Cream Topping

• Top each cookie with a dollop of whipped cream for an extra indulgent dessert. Consider adding a sprinkle of cinnamon for that autumn flair.

Festive Platter

• Arrange the cookies on a decorative platter alongside seasonal fruits and nuts for a visually appealing centerpiece during gatherings. This adds color and variety to your dessert table.

Milk Dipping Station

• Set up a milk dipping station with various types of milk (dairy or plant-based). Dipping the chewy cookies in milk enhances their flavor and texture, making them even more enjoyable.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

Perfecting these chewy pumpkin snickerdoodle cookies is simple with the right tips. Follow these suggestions to achieve cookie perfection every time.

• Use Room Temperature Ingredients: Ensure your butter, eggs, and pumpkin puree are at room temperature. This helps create a smooth batter and contributes to that chewy texture.

• Don’t Overmix the Dough: When combining ingredients, mix just until incorporated. Overmixing can lead to tough cookies instead of soft and chewy ones.

• Chill the Dough: If your dough feels too soft, chilling it for 5-10 minutes can make it easier to handle and shape into balls, ensuring they hold their form while baking.

• Check Oven Temperature: Make sure your oven is accurately calibrated. An oven thermometer can help you verify that it’s at 350°F for perfect baking results.

• Watch Baking Time: Keep an eye on your cookies as they bake. Removing them when they’re slightly underbaked will yield softer centers that remain chewy once cooled.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

Pairing side dishes with your chewy pumpkin snickerdoodle cookies can enhance your dessert experience. Here are some delicious options to consider:

1. Hot Chocolate: A rich cup of hot chocolate pairs perfectly with the spices in the cookies, making for a warm and cozy treat.

2. Fruit Salad: A light fruit salad adds freshness to balance the sweetness of the cookies. Consider using apples, pears, and berries for seasonal flavors.

3. Cheese Board: A cheese board featuring mild cheeses complements the sweet flavor profile of the cookies without overwhelming them.

4. Pumpkin Spice Latte: This iconic fall drink enhances the pumpkin flavors in the cookies while providing warmth on chilly days.

5. Caramel Sauce: Serve alongside warmed caramel sauce for dipping or drizzling over each cookie, adding an extra layer of sweetness.

6. Chai Tea: The aromatic spices in chai tea harmonize beautifully with the flavors of pumpkin spice, creating a delightful pairing.

7. Maple Syrup Drizzle: A drizzle of maple syrup over each cookie provides additional sweetness and enhances their fall-inspired taste.

8. Nut Mix: A small bowl of spiced nuts offers crunch and balance against the soft texture of the cookies, creating a satisfying snack combination.

Common Mistakes to Avoid

When making Chewy Pumpkin Snickerdoodle Cookies, it’s essential to steer clear of common pitfalls. Here are some mistakes that could affect the outcome of your cookies:

• Using warm butter: If your butter is too warm, it can lead to flat cookies. Ensure the browned butter cools to 70-75°F before mixing.
• Not measuring pumpkin correctly: Excess moisture from pumpkin can ruin the texture. Always drain excess liquid and measure accurately.
• Skipping the chilling step: If you skip chilling the dough, the cookies may spread too much during baking. Chill for at least 5 minutes if the dough feels soft.
• Overbaking: Baking them too long can result in dry cookies. Keep an eye on them; remove when edges are golden but centers are slightly underbaked.
• Not rolling in cinnamon sugar: Skipping this step means missing out on that signature flavor and texture. Roll each dough ball well in cinnamon sugar before baking.

Storage & Reheating Instructions

Refrigerator Storage

• Store Chewy Pumpkin Snickerdoodle Cookies in an airtight container for up to 2-3 days.
• Keep them at room temperature for optimal taste and texture.

Freezing Chewy Pumpkin Snickerdoodle Cookies

• Freeze cookie dough balls in a single layer on a baking sheet before transferring to a freezer-safe container.
• They can be stored frozen for up to 3 months.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat to 350°F (180°C). Warm cookies for about 5-7 minutes until heated through.
• Microwave: Heat individual cookies for about 10-15 seconds for a quick warm-up.
• Stovetop: Place cookies in a skillet over low heat for about 1-2 minutes, flipping once.

Frequently Asked Questions

Here are some common questions regarding Chewy Pumpkin Snickerdoodle Cookies:

Can I substitute other flours for all-purpose flour?

Yes, you can use gluten-free flour blends or whole wheat flour, but watch the cookie texture as they may vary.

How do I get my cookies extra chewy?

To enhance chewiness, ensure proper measurements and avoid overbaking. Chilling the dough also helps maintain moisture.

Can I add nuts or chocolate chips?

Absolutely! Feel free to customize by adding walnuts, pecans, or chocolate chips for an extra treat.

What makes these cookies unique?

These Chewy Pumpkin Snickerdoodle Cookies combine classic snickerdoodle flavors with pumpkin spice, perfect for fall!

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are not only delicious but also versatile! You can effortlessly customize them with various mix-ins like nuts or chocolate chips. Whether it’s a fall gathering or just a cozy day at home, this recipe will delight your taste buds. Give it a try!