Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are the perfect treat for fall! Bursting with rich flavors of brown butter, pumpkin spice, and a delightful cinnamon sugar coating, they are sure to impress everyone at your next gathering. Whether for a cozy evening at home or a festive celebration, these cookies will bring warmth and joy.

Why You’ll Love This Recipe

• No Chill Time Required: You can whip up these cookies quickly without waiting for dough to chill.
• Easy Preparation: No mixer is needed—just mix by hand for a simple baking experience.
• Deliciously Chewy: The combination of brown butter and pumpkin puree creates an irresistibly chewy texture.
• Perfect for Any Occasion: These cookies are great for parties, holidays, or simply enjoying with your favorite beverage.
• Fall Flavor Explosion: Enjoy the seasonal flavors of pumpkin spice and cinnamon in every bite.

Tools and Preparation

Before you start baking your Chewy Pumpkin Snickerdoodle Cookies, gather the essential tools. Having everything ready will make the process smooth and enjoyable.

Essential Tools and Equipment

• Baking trays
• Parchment paper
• Stainless steel pan
• Glass measuring cup
• Mixing bowls
• Whisk
• Spoon or spatula

Importance of Each Tool

• Baking trays: Provides even heat distribution to ensure perfectly baked cookies.
• Parchment paper: Prevents sticking and makes cleanup easy.
• Stainless steel pan: Ideal for browning butter; it distributes heat evenly.

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! Stir occasionally to prevent burning. When you see brown bits at the bottom and it smells nutty, remove from heat.

Step 3: Cool the Butter

Pour just under 1 cup of browned butter (184 grams) into a glass measuring cup. Chill in the fridge for about 45-60 minutes until it reaches 70-75°F. The butter must be cool but still liquid!

Step 4: Prepare the Pumpkin Puree

Spread the pumpkin puree onto a plate. Press with paper towels to soak up excess liquid until it measures roughly 1/3 cup (68-75 grams).

Step 5: Mix Sugars with Butter

When the butter has cooled, whisk in both sugars until it resembles wet sand.

Step 6: Add Remaining Ingredients

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

Step 7: Combine Dry Ingredients

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

Step 8: Prepare Cinnamon Sugar Coating

In a small bowl, combine cinnamon and sugar. Scoop dough into approximately three-tablespoon-sized balls and roll each ball in cinnamon sugar before placing on prepared baking sheets spaced about 2-3 inches apart.

Step 9: Bake Cookies

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

Step 10: Store Leftovers

Store leftover cookies in an airtight container at room temperature for up to three days or freeze dough balls to bake fresh cookies later!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are delightful on their own, but you can elevate your serving experience with a few creative ideas. Whether for a cozy gathering or a simple treat at home, here are some suggestions.

With a Warm Beverage

• Coffee: Pair your cookies with a hot cup of coffee for a comforting morning or afternoon snack.
• Tea: A chai or spiced herbal tea complements the pumpkin flavors beautifully.
• Hot Chocolate: Enjoy these cookies with rich hot chocolate for a sweet indulgence.

As Dessert Platter

• Mixed Desserts: Add your chewy cookies to a dessert platter alongside brownies and fruit tarts for variety.
• Ice Cream Sandwiches: Use two cookies to make an ice cream sandwich filled with your favorite flavor.

With Dips

• Cream Cheese Frosting: Spread some cream cheese frosting on top of each cookie for added sweetness and creaminess.
• Chocolate Sauce: Drizzle warm chocolate sauce over the cookies for an extra decadent treat.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

Achieving the perfect texture and flavor in your Chewy Pumpkin Snickerdoodle Cookies is key. Follow these tips to ensure success every time you bake.

• Use Room Temperature Ingredients: Ensure butter, eggs, and pumpkin puree are at room temperature for better mixing.
• Measure Flour Accurately: Spoon flour into your measuring cup and level it off to avoid dense cookies.
• Avoid Overmixing: Mix just until ingredients are combined; this helps maintain the chewy texture.
• Chill the Dough if Needed: If the dough feels too soft, chill it longer for easier handling and shaping.
• Watch Baking Time Closely: Remove cookies when edges are golden; they will continue cooking on the tray after being taken out of the oven.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

These chewy cookies pair well with various side dishes, enhancing your dessert experience. Here are some delicious options to consider.

1. Spiced Applesauce: A warm serving of spiced applesauce adds a fruity, tangy contrast to the sweet cookies.
2. Pumpkin Soup: A creamy pumpkin soup provides a savory balance that complements the flavors in your cookies.
3. Cheese Board: Include cheeses like brie or aged cheddar with crackers for a savory snack alongside your sweet treats.
4. Fresh Fruit Salad: A fresh fruit salad can brighten up any dessert table and offer a refreshing bite between cookie servings.
5. Caramel Dip: Serve your cookies with caramel dip for an indulgent sweet treat that guests will love.
6. Yogurt Parfait: Layer yogurt with granola and fruit as a lighter side option that goes well with pumpkin flavors.

Common Mistakes to Avoid

When making Chewy Pumpkin Snickerdoodle Cookies, it’s easy to slip up. Here are some common mistakes and how to avoid them.

• Using warm butter: Make sure your butter is cool before mixing it with the sugars. Warm butter can lead to flat cookies.
• Skipping the pumpkin drying step: Not drying the pumpkin puree properly can result in soggy dough. Press out excess moisture until it’s like soft playdough.
• Overmeasuring flour: Be cautious when measuring flour; too much can make cookies dry. Use a spoon to scoop flour into your measuring cup and level it off.
• Not chilling the dough: If your dough feels soft, chill it longer. This helps maintain cookie shape during baking.
• Ignoring baking times: Keep an eye on the cookies while they bake. Underbaking slightly ensures a chewy texture, so pull them out when the edges are golden but the center is still puffy.

Storage & Reheating Instructions

Refrigerator Storage

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

Freezing Chewy Pumpkin Snickerdoodle Cookies

• Freeze unbaked cookie dough balls in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
• Allow frozen cookie dough balls to thaw at room temperature before baking.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat oven to 350°F and warm cookies for 5-7 minutes for optimal softness.
• Microwave: Heat one cookie at a time for about 10-15 seconds until warm.
• Stovetop: Place a cookie in a covered skillet over low heat for about a minute until warmed through.

Frequently Asked Questions

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

Can I use a different type of sugar?

Yes, you can experiment with different sugars like coconut sugar or even brown sugar variants, but this may slightly alter texture and flavor.

How do I know when the cookies are done?

Look for golden edges and a slightly puffy center. They will firm up as they cool, ensuring you get that chewy texture.

Can I add nuts or chocolate chips?

Absolutely! Feel free to customize this recipe by adding nuts or dairy-free chocolate chips for added texture and flavor.

What makes these cookies chewy?

The combination of brown butter and proper moisture from the pumpkin puree contributes significantly to their chewy texture.

How should I store leftover cookies?

Store leftover cookies in an airtight container at room temperature. They remain fresh for about 2-3 days.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are perfect for fall! Their gooey centers packed with spices create an irresistible treat that everyone will love. Plus, you can easily customize them by adding your favorite mix-ins like nuts or chocolate chips. Give this recipe a try and enjoy the seasonal flavors!