Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are perfect for celebrating the fall season! With their soft and gooey texture, they are bursting with delightful flavors like brown butter, pumpkin spice, and cinnamon sugar. Ideal for gatherings, cozy nights in, or simply satisfying your sweet tooth, these cookies will be a hit at any occasion. Plus, you don’t need to chill the dough or use a mixer, making this recipe both easy and fun!

Why You’ll Love This Recipe

• Deliciously Chewy: Enjoy a cookie that has the perfect chewy texture with every bite.
• Fall Flavors: Packed with pumpkin spice and cinnamon sugar, these cookies embody the essence of autumn.
• Quick to Prepare: No need to chill the dough or use fancy equipment; they come together quickly!
• Perfect for Sharing: Bake them for parties, family gatherings, or just to share with friends.
• Versatile Treat: Great as a dessert or paired with your favorite warm beverage.

Tools and Preparation

Before diving into the recipe, make sure you have all the necessary tools ready. This will streamline your baking process and ensure everything goes smoothly.

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 even baking and preventing cookies from sticking.
• Parchment paper: Helps with easy cleanup and prevents cookies from sticking to the tray.
• Large stainless steel pan: Ideal for browning butter evenly 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 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

For Rolling

• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon

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—this is normal! Stand nearby and stir occasionally to prevent burning. When it smells nutty and you see brown bits of butter at the bottom, remove it from heat.

Step 3: Chill the Butter

You should have slightly under 1 cup of browned butter (184 grams). Pour it into a glass measuring cup. Chill in the fridge for about 45-60 minutes while stirring every 20 minutes until it reads between 70-75 F. Ensure it’s cool but still liquid; otherwise, your cookies may spread too much.

Step 4: Prepare Pumpkin Puree

Spread the pumpkin puree onto a plate. Press paper towels into it to soak up extra liquid. Repeat until it feels dry like soft playdough and measures roughly 1/3 cup (68-75 grams).

Step 5: Mix Sugars with Butter

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

Step 6: Add Wet Ingredients

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

Step 7: Combine Dry Ingredients

Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just mixed. If needed, chill in the fridge for an additional five minutes to firm up.

Step 8: Prepare Cinnamon Sugar Coating

In a small bowl, mix cinnamon with granulated sugar. Scoop dough into balls about three tablespoons each size and roll them in cinnamon sugar before placing on prepared baking sheets spaced apart by 2–3 inches.

Step 9: Bake Cookies

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

Step 10: Store Leftovers

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

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are perfect for any occasion, whether it’s a cozy fall gathering or a simple dessert at home. Here are some serving suggestions to elevate your cookie experience.

With a Glass of Milk

• A classic pairing that enhances the sweetness of the cookies while balancing their richness. Choose whole milk for a creamy texture.

Warmed with Ice Cream

• Heat the cookies slightly and serve them with a scoop of vanilla or cinnamon ice cream. The warm cookie and cold ice cream create a delightful contrast.

Drizzled with Caramel Sauce

• Add a drizzle of caramel sauce over the cookies for an additional layer of sweetness. This pairs wonderfully with the pumpkin spice flavors.

As Part of a Dessert Platter

• Arrange these cookies on a platter alongside other fall-themed treats like pumpkin pie or apple crisp. This makes for an inviting presentation at gatherings.

With Coffee or Tea

• Enjoy these cookies with a hot cup of coffee or tea. The warmth and flavors complement each other perfectly, making for a cozy snack.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

Achieving the ideal chewy texture in your pumpkin snickerdoodle cookies can be simple if you follow these tips. Here’s how to ensure you get them just right.

• Use Room Temperature Ingredients: Make sure your butter, eggs, and pumpkin puree are at room temperature for better incorporation and texture.

• Brown Your Butter Carefully: Take your time when browning the butter. This adds depth and richness to the flavor, enhancing the overall taste of your cookies.

• Measure Flour Accurately: For best results, spoon flour into your measuring cup rather than scooping directly from the bag. This helps prevent dense cookies.

• Chill Dough If Needed: If your dough feels too soft after mixing, chill it for an extra few minutes before scooping. This helps maintain shape during baking.

• Watch Baking Time Closely: Keep an eye on your cookies as they bake. They should be golden around the edges but slightly underbaked in the center for that chewy texture.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

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

1. Pumpkin Spice Latte: A warm, spiced beverage that complements the flavors in your cookies perfectly.

2. Apple Cider: Hot or cold apple cider brings out the autumn flavors in both drinks and desserts alike.

3. Cream Cheese Frosting: A small dollop on top of each cookie can add richness and balance out sweetness.

4. Chai Tea: The spices in chai tea pair beautifully with pumpkin flavors, making it an excellent companion.

5. Roasted Nuts: Serve lightly salted roasted nuts on the side for a crunchy contrast to the soft cookies.

6. Fruit Salad: A light fruit salad can provide refreshing acidity that balances out the sweetness of the cookies.

7. Cheese Plate: Include sharp cheeses that contrast nicely with sweet desserts; consider aged cheddar or blue cheese.

8. Pecan Pie Bites: These mini desserts offer another layer of flavor while keeping within the fall theme!

Common Mistakes to Avoid

Baking delicious Chewy Pumpkin Snickerdoodle Cookies can be tricky. Here are some common mistakes to steer clear of:

• Overmixing the Dough: Overmixing can lead to tough cookies. Mix until just combined for a tender texture.
• Using Warm Butter: If the butter is too warm, your cookies may spread too much. Ensure it cools to the right temperature before mixing.
• Skipping Pumpkin Puree Drying: Not drying the pumpkin puree can result in a soggy dough. Be sure to absorb excess moisture for better cookie consistency.
• Ignoring Oven Temperature: An inaccurate oven temperature can affect baking time and texture. Invest in an oven thermometer for precise results.
• Not Measuring Flour Correctly: Using too much flour can make cookies dry. Spoon and level the flour instead of scooping directly from the bag.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container for up to 2-3 days.
• Keep them at room temperature to maintain their chewy texture.

Freezing Chewy Pumpkin Snickerdoodle Cookies

• Place cookie dough balls on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag.
• They can be stored for up to 3 months.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat to 350°F (180°C) and bake for about 5 minutes until warm.
• Microwave: Heat individual cookies for about 10-15 seconds; watch closely to avoid overheating.
• Stovetop: Place cookies in a skillet over low heat, covered, for a few minutes until warmed through.

Frequently Asked Questions

Here are some common questions about Chewy Pumpkin Snickerdoodle Cookies:

Can I use other types of sugar?

Yes! You can substitute granulated sugar with coconut sugar or brown sugar for different flavors.

How do I make these cookies gluten-free?

To make gluten-free Chewy Pumpkin Snickerdoodle Cookies, use a gluten-free all-purpose flour blend that measures cup-for-cup.

What can I add for extra flavor?

Consider adding chocolate chips, nuts, or even dried fruits like cranberries for additional flavor and texture.

How long do these cookies last?

Chewy Pumpkin Snickerdoodle Cookies stay fresh in an airtight container at room temperature for about 2-3 days.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are perfect for fall gatherings or cozy nights at home. Their delightful blend of pumpkin spice and chewy texture makes them irresistible. Feel free to customize by adding your favorite mix-ins or adjusting spices to suit your taste!