Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are the perfect treat for fall! With their gooey texture and delightful blend of brown butter, pumpkin spice, and cinnamon sugar, these cookies are a must-try. Whether you’re hosting a gathering or simply craving a sweet snack, these cookies will impress everyone. Best of all, they require no chill time and no mixer, making them easy to whip up!

Why You’ll Love This Recipe

• Easy to Make: No need for chilling dough or using complicated equipment. Just mix and bake!
• Delicious Flavor: The combination of brown butter and pumpkin spice creates a rich flavor profile that screams autumn.
• Chewy Texture: Enjoy soft, gooey cookies that are perfectly chewy on the inside while having slightly crispy edges.
• Versatile Treat: Perfect for any occasion, from holiday gatherings to cozy nights at home.
• No Special Ingredients: All ingredients are common pantry staples, ensuring you won’t have to make an extra trip to the store.

Tools and Preparation

Before diving into this delicious recipe, gather your tools for a smooth baking experience.

Essential Tools and Equipment

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

Importance of Each Tool

• Baking trays: Essential for evenly baking your cookies and preventing them from spreading too much.
• Parchment paper: Provides a non-stick surface ensuring easy removal of cookies without breaking.
• Whisk: Helps incorporate air into your mixture, which is key for achieving light and fluffy cookies.

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 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. Watch it as it foams, pops, and crackles—this is normal! Stir occasionally to prevent burning. When it has browned bits at the bottom and smells nutty, remove from heat.

Step 3: Cool the Butter

Pour the browned butter into a glass measuring cup and let it chill in the fridge for about 45–60 minutes. Stir every 20 minutes until it’s cool but still liquid (70–75 F). If too warm, cookies will spread too thin when baked.

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 measures about 1/3 cup (68–75 grams) and feels dry like soft playdough.

Step 5: Mix Sugars with Butter

Once cool, whisk in both sugars until combined (about 1 minute). It should resemble wet sand.

Step 6: Add Egg Yolks & Vanilla

Mix in the egg yolks, vanilla extract, and dried pumpkin puree until everything is well blended.

Step 7: Combine Dry Ingredients

Fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined. Chill dough in the fridge for about 5 minutes if it’s too soft.

Step 8: Prepare Cinnamon Sugar Coating

In a small bowl, combine sugar with ground cinnamon. Scoop dough into balls about 3 tbsp each and roll in cinnamon-sugar mixture before placing on prepared baking sheets spaced apart.

Step 9: Bake Cookies

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

Step 10: Store Leftovers

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

Enjoy your homemade Chewy Pumpkin Snickerdoodle Cookies!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are perfect for a cozy gathering or a sweet treat after dinner. Here are some delightful serving suggestions to enhance your cookie experience.

With a Warm Beverage

• Coffee: Pair your cookies with a steaming cup of coffee for a delightful morning or afternoon snack.
• Hot Chocolate: Enjoy the rich flavors of hot chocolate alongside these cookies for a comforting dessert.
• Spiced Tea: A cup of spiced tea complements the pumpkin spices in the cookies beautifully.

As Part of a Dessert Platter

• Mini Cheesecakes: Serve alongside mini cheesecakes for an assortment of textures and flavors.
• Fruit Tartlets: Include tartlets filled with seasonal fruits to balance the sweetness of the cookies.
• Brownies: Add fudgy brownies to create a decadent dessert spread that everyone will love.

For Seasonal Celebrations

• Thanksgiving Feast: Make them part of your Thanksgiving dessert table for a festive touch.
• Halloween Party: Delight your guests with these spooky treats during Halloween festivities.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

Achieving the perfect chewy pumpkin snickerdoodle cookies is easier than you think. Follow these tips to ensure your cookies turn out delicious every time.

• Use Room Temperature Ingredients: Ensure that butter and eggs are at room temperature for better mixing and texture.
• Measure Flour Correctly: Spoon flour into your measuring cup and level it off to avoid dense cookies caused by too much flour.
• Don’t Overmix the Dough: Mix until just combined to maintain the soft, chewy texture that makes these cookies special.
• Chill the Dough: If the dough feels too soft, chilling it briefly helps shape it better and improves baking results.
• Watch Baking Time Closely: Bake until edges are golden brown while centers remain slightly underbaked for maximum chewiness.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

Pairing side dishes with your chewy pumpkin snickerdoodle cookies can create a delightful dining experience. Here are some great options to consider.

1. Vanilla Ice Cream: The creamy texture and flavor contrast with the spiced cookie makes it an irresistible combination.
2. Apple Crisp: A warm apple crisp serves as a fantastic complement, enhancing the fall flavors present in the cookies.
3. Pumpkin Pie: Offering pumpkin pie creates a themed dessert experience that celebrates autumn flavors together.
4. Chocolate Mousse: The lightness of chocolate mousse pairs well with the dense chewiness of the cookies, balancing each bite.
5. Caramel Sauce Dip: A drizzle of warm caramel sauce adds an extra layer of sweetness and indulgence when dipped.
6. Fruit Salad: A refreshing fruit salad provides a bright contrast to the rich flavors of the cookies, making it a light side dish option.

Common Mistakes to Avoid

When making Chewy Pumpkin Snickerdoodle Cookies, it’s easy to overlook a few key steps. Here are some common mistakes to avoid for the best results.

• Skipping the browning step: Browning the butter adds a nutty flavor that enhances your cookies. Take the time to do this step properly for maximum taste.
• Using warm butter or pumpkin puree: Warm ingredients can cause cookies to spread too much. Always ensure your butter is cooled and your pumpkin is drained of excess liquid before mixing.
• Not measuring flour correctly: Too much flour can make cookies dry and crumbly. Use the spoon-and-level method for accurate measuring.
• Oven temperature inaccuracies: An oven that’s too hot or too cold can ruin your cookies. Use an oven thermometer to ensure proper baking temperatures for perfect results.
• Overbaking: Chewy cookies should be slightly underbaked in the center. Keep an eye on them and take them out when they’re puffed and just golden at the edges.

Storage & Reheating Instructions

Refrigerator Storage

• Store Chewy Pumpkin Snickerdoodle Cookies in an airtight container.
• They will last up to 3 days at room temperature.

Freezing Chewy Pumpkin Snickerdoodle Cookies

• You can freeze cookie dough balls before baking.
• Place them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container.
• Dough can be frozen for up to 3 months.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat to 350°F (180°C), place cookies on a baking tray, and warm for about 5 minutes.
• Microwave: Heat individual cookies on high for 10-15 seconds until warm.
• Stovetop: Place cookies in a covered pan on low heat for a few minutes until warmed through.

Frequently Asked Questions

Here are some common questions about making Chewy Pumpkin Snickerdoodle Cookies.

Can I use other types of squash instead of pumpkin?

Yes, you can substitute other pureed squashes like butternut or acorn squash for a different flavor profile.

How do I know when my cookies are done?

Look for golden edges with slightly puffy centers. They will continue cooking slightly after being removed from the oven.

Are these cookies suitable for freezing?

Absolutely! The cookie dough freezes well, allowing you to bake fresh cookies whenever you desire.

What if I don’t have cream of tartar?

You can substitute it with an equal amount of lemon juice or vinegar as they serve similar purposes in baking.

How can I customize my Chewy Pumpkin Snickerdoodle Cookies?

Feel free to add chocolate chips, nuts, or even dried fruit to enhance texture and flavor according to your taste preference.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are not only delicious but also versatile! Their chewy texture combined with rich fall flavors makes them perfect for any occasion. Feel free to customize them with your favorite mix-ins, making each batch uniquely yours!