Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are a delightful treat perfect for any occasion. With their soft, gooey texture and rich flavors of brown butter, pumpkin spice, and cinnamon sugar, they capture the essence of fall in every bite. The best part? This easy recipe requires no chill time or mixer, making it a breeze to whip up a batch whenever cravings strike!

Why You’ll Love This Recipe

• Quick and Easy: No need for special tools; just mix and bake.
• Perfect for Fall: Enjoy the seasonal flavors that embody autumn.
• Gooey Texture: Experience a chewy center that keeps you coming back for more.
• Versatile Treat: Great for parties, cozy nights in, or as a sweet gift.
• No Chill Time Required: Get your cookies from oven to plate in no time.

Tools and Preparation

To make these delicious cookies, you’ll need a few essential tools to ensure everything goes smoothly.

Essential Tools and Equipment

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

Importance of Each Tool

• Large stainless steel pan: Perfect for browning butter evenly without burning it.
• Glass measuring cup: Ideal for checking the temperature of melted butter easily.
• Mixing bowls: Help combine ingredients effectively without mess.
• Baking trays: Provide enough space for cookies to spread while baking.

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 Cookie 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 the Cookies

• 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

Brown the butter over medium heat in a large stainless steel pan. It will foam, pop, and crackle as it cooks—this is normal! Keep an eye on it and stir occasionally to prevent burning. When the bottom has brown bits and it smells nutty, remove from heat.

Step 3: Cool the Butter

You should have slightly under 1 cup of browned butter (184 grams). Pour it into a glass measuring cup and chill in the fridge. Stir every 20 minutes until it reaches 70-75 F. The butter must be cool but still liquid!

Step 4: Prepare Pumpkin Puree

Spread the pumpkin puree onto a plate. Press paper towels into it to soak up extra liquid until it feels dry like soft playdough. You want about 1/3 cup (68-75 grams) of prepared pumpkin.

Step 5: Combine Sugars with Butter

Once cooled, whisk together the browned butter with both sugars for about one minute until it resembles wet sand.

Step 6: Add Eggs and Pumpkin

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

Step 7: Mix Dry Ingredients

Fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined. If needed, chill dough for an additional five minutes if it’s too soft.

Step 8: Roll in Cinnamon Sugar

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

Step 9: Bake Cookies

Bake one tray at a time for about 10–12 minutes or until edges turn golden brown while keeping the centers puffy. Let them cool completely on a wire rack before enjoying!

Step 10: Store Leftovers

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

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are perfect for any occasion and can be served in various delightful ways. Whether you’re hosting a gathering or just treating yourself, here are some creative serving suggestions.

With a Hot Beverage

• Coffee or Latte: Pair your cookies with a warm cup of coffee or a creamy latte to enhance the cozy flavors.
• Hot Chocolate: Enjoy these cookies with a rich hot chocolate for a sweet treat on chilly days.

As a Dessert Platter

• Cookie Assortment: Serve your chewy pumpkin snickerdoodle cookies alongside other cookie varieties for an inviting dessert platter.
• Fruit Slices: Add fresh apple or pear slices to the platter for a refreshing contrast to the sweet cookies.

For Celebrations

• Fall-Themed Parties: Use these cookies as festive treats during Halloween or Thanksgiving gatherings.
• Gift Boxes: Package them in decorative boxes as homemade gifts for friends and family during the holiday season.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

To achieve the ultimate chewy texture and flavor in your pumpkin snickerdoodle cookies, consider these helpful tips.

• Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for better mixing and texture.
• Don’t Overmix the Dough: Gently fold in the ingredients until just combined to avoid tough cookies.
• Cool Butter Properly: Ensure your browned butter is cool but still liquid before mixing; this prevents spreading during baking.
• Measure Flour Correctly: Use the spoon-and-level method when measuring flour to avoid dense cookies.
• Adjust Baking Time: Keep an eye on the baking time; underbaking slightly will yield chewier cookies.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

Complement your chewy pumpkin snickerdoodle cookies with delicious side dishes that enhance their flavors. Here are some great pairings to consider.

1. Vanilla Ice Cream: The creamy sweetness of vanilla ice cream pairs beautifully with warm cookies, creating a delightful contrast.
2. Pumpkin Spice Latte: This seasonal favorite echoes the flavors of your cookies and adds warmth with each sip.
3. Cream Cheese Frosting: A small dollop of cream cheese frosting can elevate your cookie experience with its tangy sweetness.
4. Spiced Apple Cider: Warm spiced apple cider offers a cozy drink option that complements the fall flavors of the cookies.
5. Chopped Nuts: Serve chopped walnuts or pecans on the side for extra crunch and nutty flavor alongside your soft cookies.
6. Fruit Salad: A fresh fruit salad can provide a refreshing balance to the sweetness of the cookies, making it an ideal side dish.

Common Mistakes to Avoid

Making chewy pumpkin snickerdoodle cookies can be simple, but a few common mistakes can hinder your results. Here are some pitfalls to watch for:

• Using Warm Butter: This will lead to flat cookies. Always let your browned butter cool to the right temperature before mixing.
• Skipping Pumpkin Preparation: Not drying the pumpkin puree can make your dough too wet. Always press out excess moisture for the right consistency.
• Not Measuring Flour Correctly: Too much flour can dry out your cookies. Use a spoon to fluff up the flour, then spoon it into the measuring cup for accuracy.
• Overbaking: Baking for too long can result in dry cookies. Keep an eye on them and take them out when they are just golden at the edges.
• Ignoring Dough Rest Time: If your dough is too soft, don’t skip chilling it longer in the fridge. This helps form better cookies.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container at room temperature for 2-3 days.
• If you have leftover dough, wrap it tightly and store in the fridge for up to a week.

Freezing Chewy Pumpkin Snickerdoodle Cookies

• For baked cookies, place them in a freezer-safe container or bag for up to 3 months.
• Cookie dough balls can also be frozen; just freeze them on a baking sheet first, then transfer to a bag.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat to 350°F (180°C) and heat cookies for about 5 minutes until warm.
• Microwave: Heat individual cookies for about 10-15 seconds until warmed through.
• Stovetop: Place cookies in a non-stick pan over low heat for a minute on each side.

Frequently Asked Questions

Here are some frequently asked questions about chewy pumpkin snickerdoodle cookies:

What makes chewy pumpkin snickerdoodle cookies different?

Chewy pumpkin snickerdoodle cookies are unique due to their combination of brown butter and pumpkin spice, offering a gooey texture that’s perfect for fall.

Can I use a different type of flour?

Yes! You can substitute all-purpose flour with gluten-free flour blends or whole wheat flour, although this may slightly change the texture.

How do I know if my cookie dough is too wet?

If your dough is sticky and doesn’t hold its shape when scooped, it may need more flour or additional chilling time.

How should I store my chewy pumpkin snickerdoodle cookies?

Store them in an airtight container at room temperature for 2-3 days or freeze them for longer storage.

Can I customize these chewy pumpkin snickerdoodle cookies?

Absolutely! Feel free to add chocolate chips, nuts, or even dried fruits to enhance the flavor and texture according to your preference.

Final Thoughts

These chewy pumpkin snickerdoodle cookies are not only delicious but also versatile. They embody the warmth of fall with every bite while being easy to prepare without needing special tools. Experiment with different mix-ins or spices to make this recipe your own!