Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are the perfect treat for any fall occasion! With their gooey texture and rich flavors, they stand out as a delightful twist on traditional snickerdoodles. No mixer is needed, and there’s no chill time required, making them easy to whip up for gatherings or cozy nights at home. Enjoy the warm notes of pumpkin spice and brown butter in every bite!

Why You’ll Love This Recipe

• Easy to Make – No chilling or mixing required means you can bake these cookies quickly.
• Deliciously Chewy – The combination of brown butter and pumpkin puree creates a chewy texture that’s hard to resist.
• Perfect for Fall – With pumpkin spice and cinnamon sugar, these cookies are ideal for autumn celebrations.
• Versatile Treat – Great for parties, dessert tables, or simply enjoying with your favorite beverage.
• No Special Equipment Needed – Just a few basic kitchen tools make this recipe accessible to everyone.

Tools and Preparation

To create the best chewy pumpkin snickerdoodle cookies, you’ll need some essential tools. Having the right equipment makes baking easier and more 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 – Provide a flat surface for even baking of your cookies.
• Parchment paper – Prevents sticking and makes cleanup a breeze.
• Mixing bowls – Allow for easy mixing of ingredients without spills.

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. While it cooks, it will foam, pop, and crackle; this is normal! Stand nearby, watch, and stir occasionally to prevent burning. When browned bits cover the bottom of the pan and it smells nutty, remove it from heat.

Step 3: Cool the Butter

You should have just slightly under 1 cup of browned butter (184 grams). Pour it into a glass measuring cup and let it chill in the fridge for about 45-60 minutes. Stir every 20 minutes until its temperature reads between 70-75 F. The butter must be cool but still liquid; if it’s warmer than this range, the cookies will spread flat while baking.

Step 4: Prepare Pumpkin Puree

Spread the pumpkin puree onto a plate. Press paper towels into it to soak up excess liquid. After that, scrape the pumpkin into a pile and re-spread it around using fresh paper towels until it feels dry like soft playdough. You should have roughly 1/3 cup (68-75 grams).

Step 5: Mix Sugars with Butter

When cooled, whisk in the brown sugar and granulated sugar into the butter for about one minute until it looks like wet sand.

Step 6: Add Egg Yolks & Vanilla

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

Step 7: Combine Dry Ingredients

Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Place dough in the fridge for five minutes to firm up; if it’s still soft afterward, chill longer!

Step 8: Prepare Cinnamon Sugar Coating

In a small bowl, combine cinnamon with additional granulated sugar. Scoop dough into balls about three tablespoons each and roll in cinnamon sugar before placing them on prepared baking sheets spaced about 2–3 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 centers puffy but slightly underbaked. Cool completely on wire racks before enjoying!

Step 10: Store Leftovers

Store remaining cookies in an airtight container at room temperature for up to three days. For frozen cookie dough balls, allow them to come to room temperature before baking!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies are perfect for any occasion. Whether you are hosting a fall gathering or enjoying a cozy night in, these cookies can be served in various delightful ways.

With a Glass of Milk

• A classic pairing that complements the sweetness and spices of the cookies. Whole, almond, or oat milk all work well!

Warm from the Oven

• Serve them warm for that gooey texture. Just out of the oven is when they are at their best.

With Ice Cream

• Vanilla or cinnamon ice cream adds a creamy contrast to these chewy cookies. Create an indulgent cookie sandwich for an extra treat!

As Part of a Dessert Platter

• Include these cookies in a dessert platter alongside other seasonal treats like pumpkin pie or apple crisp for a wonderful fall spread.

With Coffee or Tea

• Pair your cookies with a hot cup of coffee or tea to enjoy the spices fully. A chai latte complements the pumpkin flavor beautifully.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

To make sure your Chewy Pumpkin Snickerdoodle Cookies turn out perfectly every time, follow these helpful tips.

• Use Room Temperature Ingredients: Ensure butter, eggs, and pumpkin puree are at room temperature for better mixing and texture.

• Measure Flour Accurately: Use the spoon-and-level method to avoid too much flour. Too much flour can lead to dry cookies.

• Cool Browned Butter: Let your browned butter cool properly before mixing; this will keep the cookies from spreading too much during baking.

• Avoid Overmixing: Mix just until combined when adding flour and other dry ingredients. Overmixing can toughen the cookies.

• Chill Cookie Dough if Necessary: If the dough feels too soft after mixing, chilling it for an additional 10-15 minutes will help achieve the right consistency.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies pair wonderfully with various side dishes that enhance their flavors. Here are some great options:

1. Apple Cider: The sweetness and tanginess of cider complement the warm spices in the cookies beautifully.

2. Pumpkin Soup: A savory pumpkin soup creates a lovely contrast to the sweet cookies, making for a hearty fall meal.

3. Cheese Board: Include cheeses like brie or goat cheese for a sophisticated touch alongside your sweet treats.

4. Caramel Dip: For an extra sweet treat, serve with creamy caramel dip for drizzling or dipping.

5. Roasted Nuts: Seasoned roasted nuts add crunch and saltiness, balancing out the sweetness of the cookies.

6. Fresh Fruit Salad: A mix of seasonal fruits like apples and pears offers freshness and lightness next to rich cookies.

Common Mistakes to Avoid

Baking Chewy Pumpkin Snickerdoodle Cookies can be a delightful experience, but there are common pitfalls to watch out for.

• Not browning the butter properly: Ensure the butter is browned until it has a nutty aroma and brown bits at the bottom. This adds depth to the flavor.
• Skipping pumpkin puree drying: Make sure to dry the pumpkin puree well; excess moisture can affect the cookie’s texture. Use paper towels effectively.
• Using warm butter: The butter should cool to 70-75°F before mixing. Warm butter can cause cookies to spread too much.
• Overmixing the dough: Mix until just combined; overmixing can lead to tough cookies. Gently fold in your dry ingredients.
• Ignoring baking time: Keep a close eye on your cookies as they bake. They should be golden around the edges and puffy in the center for that chewy texture.
• Not spacing cookies adequately: Leave enough space between cookie dough balls on the baking sheet. They will spread while baking!

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover cookies in an airtight container at room temperature for up to 2-3 days.
• If you prefer, refrigerate them for extended freshness, but allow them to come to room temperature before serving.

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.
• The frozen dough can last up to three months; thaw before baking.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat your oven to 350°F (180°C) and heat for about 5-7 minutes for best results.
• Microwave: Heat individually for about 10-15 seconds, but be cautious not to overheat them.
• Stovetop: Place in a skillet over low heat for a few minutes, turning occasionally until warm.

Frequently Asked Questions

Here are some common questions about Chewy Pumpkin Snickerdoodle Cookies.

Can I use different types of flour?

You can experiment with different flours like whole wheat or gluten-free flour, but this may change the texture slightly.

How do I make my cookies even chewier?

To achieve extra chewiness, ensure you don’t overbake them and consider adding more brown sugar than granulated sugar.

What can I substitute if I don’t have pumpkin spice?

You can create your own blend using cinnamon, nutmeg, and ginger as alternatives.

How long do these cookies stay fresh?

When stored properly in an airtight container, they can remain fresh for up to three days at room temperature or longer if refrigerated.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are perfect for any fall gathering or just as a cozy treat at home. Their chewy texture combined with warm spices makes them irresistible. Feel free to customize with nuts or chocolate chips for added flavor! Enjoy making these delightful cookies with family and friends!