Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are a delightful treat that perfectly captures the essence of fall. With their gooey texture and rich flavors of brown butter, pumpkin spice, and cinnamon sugar, they are ideal for any occasion. Whether you’re hosting a cozy gathering or simply treating yourself, these cookies will surely impress with their unique twist on traditional snickerdoodles. Best of all, this recipe requires no chill time and no mixer!

Why You’ll Love This Recipe

• Effortless Preparation: No mixer is needed, making it easier for anyone to whip up these delicious cookies.
• Irresistible Flavor: The combination of brown butter and pumpkin spice creates a warm, inviting taste that defines fall.
• Perfectly Chewy Texture: The secret lies in the browning of the butter, which gives these cookies their chewy goodness.
• No Chill Time Required: You can bake these cookies right away without waiting for dough to chill.
• Versatile Treat: These cookies are great for holiday gatherings, cookie exchanges, or just a sweet snack at home.

Tools and Preparation

To make these Chewy Pumpkin Snickerdoodle Cookies, you’ll need some essential tools. Having the right equipment makes baking much smoother and more enjoyable.

Essential Tools and Equipment

• Baking trays
• Parchment paper
• Large stainless steel pan
• Glass measuring cup
• Mixing bowls
• Whisk
• Cookie scoop or tablespoon

Importance of Each Tool

• Baking trays: Ensures even baking and prevents sticking when lined with parchment paper.
• Parchment paper: Helps prevent cookies from sticking to the baking tray for easy removal.
• Large stainless steel pan: Ideal for browning butter without risk of burning due to its excellent heat conductivity.

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 Cookies

• 1 cup unsalted American butter (SEE NOTES)
• 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 cups + 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 (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.
* Watch as it foams, pops, and crackles; this is normal.
* Stir occasionally to prevent burning.
* Remove from heat when it smells nutty and has brown bits at the bottom.

Step 3: Cool the Butter

Pour the browned butter into a glass measuring cup.
* Chill in the fridge for about 45-60 minutes until it reads 70-75 F on a thermometer.
* Ensure it’s cool but still liquid; warmer butter can cause flat cookies.

Step 4: Prepare the Pumpkin Puree

Spread the pumpkin puree onto a plate.
* Press paper towels into it to absorb excess liquid.
* Continue until it feels dry like soft playdough, measuring roughly 1/3 cup (68-75 grams).

Step 5: Combine Ingredients

In a mixing bowl:
1. Whisk in the brown sugar and granulated sugar into cooled butter until resembling wet sand.
2. Add egg yolks, vanilla extract, and dried pumpkin puree; whisk until smooth.

Step 6: Mix Dry Ingredients

Fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined.
Set aside in the fridge for about 5 minutes if too soft.

Step 7: Prepare Cinnamon Sugar Mixture

In a small bowl:
* Combine cinnamon and granulated sugar for rolling cookies.

Step 8: Shape Cookies

Scoop dough into 3 tbsp-sized balls.
* Roll each ball in cinnamon-sugar mixture.
* Place on prepared baking sheets spaced 2-3 inches apart.

Step 9: Bake Cookies

Bake one tray at a time for about 10-12 minutes until edges are golden brown while centers remain puffy.

Step 10: Cool & Store

Let cool completely on wire racks before enjoying! Store leftovers in an airtight container at room temperature for up to three days or freeze dough balls before baking!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are perfect for sharing or enjoying alone. Whether it’s a cozy evening at home or a festive gathering, here are some delightful ways to serve them.

With a Glass of Milk

• Pair these cookies with a cold glass of milk for a classic treat. The creaminess complements the spices perfectly.

As an Ice Cream Sandwich

• Take two cookies and sandwich your favorite ice cream in between. This combination adds a delightful chill to the warm flavors.

Crumbled Over Yogurt

• Crush your cookies and sprinkle them over Greek yogurt. It adds sweetness and texture, making for a delicious breakfast or snack.

With Coffee or Tea

• Enjoy these cookies alongside your morning coffee or afternoon tea. The flavors of pumpkin spice enhance the drink experience.

At Holiday Gatherings

• Serve these cookies on dessert trays during holiday events. Their festive flavor is sure to impress guests and family alike.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

To achieve the ultimate chewy texture in your pumpkin snickerdoodle cookies, follow these essential tips.

• Use Fresh Pumpkin Puree: Make sure your pumpkin puree is fresh for the best flavor and moisture content.
• Brown the Butter Correctly: Pay attention while browning butter; it should be golden with brown bits but not burnt.
• Measure Flour Accurately: Use a spoon to fluff up the flour before spooning it into your measuring cup to avoid dense cookies.
• Chill the Dough: If the dough feels too soft, chilling it briefly will help maintain shape while baking.
• Don’t Overbake: Keep an eye on the cookies; they should be slightly underbaked in the center for that chewy texture.
• Store Properly: Store in an airtight container to keep them soft and chewy longer.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

Chewy pumpkin snickerdoodle cookies can be complemented with various side dishes that enhance their flavors. Here are some great options:

1. Vanilla Ice Cream: A scoop of vanilla ice cream adds creamy sweetness that pairs beautifully with pumpkin spice.
2. Pumpkin Spice Latte: Enjoy these cookies with a warm pumpkin spice latte for a cozy fall experience.
3. Caramel Sauce: Drizzle caramel sauce over the cookies for added sweetness and richness.
4. Fruit Salad: A refreshing fruit salad balances the sweetness of cookies, offering a light contrast.
5. Cheese Platter: A selection of cheeses can provide savory notes that complement the cookie’s sweetness.
6. Hot Chocolate: A steaming mug of hot chocolate makes for an indulgent pairing, perfect for chilly evenings.
7. Nuts and Dried Fruits: Create a small bowl of nuts and dried fruits as a crunchy side that contrasts nicely with soft cookies.
8. Cinnamon Applesauce: Serve warm cinnamon applesauce alongside for an additional layer of fall flavors.

Common Mistakes to Avoid

When making Chewy Pumpkin Snickerdoodle Cookies, it’s easy to encounter a few common pitfalls. Here are some mistakes to watch out for:

• Using hot butter: If the butter is too warm when added to the mixture, your cookies will spread too much during baking. Allow the butter to cool down to 70-75°F before mixing.

• Skipping pumpkin puree drying: Not pressing the pumpkin puree can lead to excess moisture, resulting in flat cookies. Make sure to soak up any extra liquid for a thicker batter.

• Incorrect flour measurement: Using too much or too little flour can affect the texture of your cookies. Use the spoon-and-level method for accurate measuring.

• Not chilling dough: If your cookie dough is too soft, it may result in overly spread-out cookies. Chill the dough for at least 5 minutes, or longer if needed.

• Overbaking: Baking the cookies too long can lead to dry cookies. Keep an eye on them and remove from the oven when the edges are golden brown.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover cookies in an airtight container.
• They will stay fresh for about 2-3 days in the fridge.

Freezing Chewy Pumpkin Snickerdoodle Cookies

• Place cookie dough balls on a baking sheet until frozen solid.
• Transfer them to a freezer bag; they will last up to 3 months in the freezer.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat your oven to 350°F and bake for about 5 minutes for fresh-tasting cookies.
• Microwave: Heat each cookie for about 10-15 seconds until warm.
• Stovetop: In a non-stick skillet over low heat, warm the cookies for a minute or two.

Frequently Asked Questions

Here are some frequently asked questions about making Chewy Pumpkin Snickerdoodle Cookies:

How do I make chewy pumpkin snickerdoodle cookies?

To achieve chewy cookies, ensure your butter is browned correctly and don’t overbake them. The center should remain slightly underbaked.

Can I use other types of sugar?

Yes! You can experiment with different sugars like coconut sugar or even maple sugar for unique flavors in your chewy pumpkin snickerdoodle cookies.

How long do chewy pumpkin snickerdoodle cookies last?

These cookies stay fresh at room temperature for about 2-3 days and can be stored longer if refrigerated or frozen properly.

Can I customize these chewy pumpkin snickerdoodle cookies?

Absolutely! You can add chocolate chips, nuts, or even dried fruits to personalize your chewy pumpkin snickerdoodle cookies according to your taste.

What can I substitute for eggs in this recipe?

If you’re looking for an egg substitute, consider using flaxseed meal mixed with water or unsweetened applesauce. This will help maintain moisture while keeping them chewy.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are not only delicious but also incredibly versatile. Perfectly spiced and delightfully chewy, they capture all the cozy flavors of fall. Feel free to customize with add-ins like chocolate chips or nuts to suit your preferences. Give this recipe a try and enjoy a delightful treat!

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Chewy Pumpkin Snickerdoodle Cookies

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• Author: Jennifer
• Total Time: 32 minutes
• Yield: Approximately 24 cookies 1x

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Description

Indulge in the warm, comforting flavors of Chewy Pumpkin Snickerdoodle Cookies, a delightful treat perfect for fall. These cookies blend the rich essence of brown butter with pumpkin spice and cinnamon sugar, creating an irresistible chewiness that will leave you craving more. Best of all, this easy recipe requires no chill time or mixer, making it simple enough for bakers of all levels. Whether you’re hosting a cozy gathering or enjoying a quiet evening at home, these cookies are sure to impress with their unique twist on the classic snickerdoodle.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted American butter
• 2/3 cup Libby’s Pumpkin Puree
• 1/2 cup granulated sugar
• 1/2 cup + 2 tablespoons dark brown sugar
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 1 2/3 cups + 1 tablespoon all-purpose flour
• 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)

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Instructions

1. Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
2. Brown the butter in a large stainless steel pan over medium heat until nutty and golden.
3. Cool the browned butter in a glass measuring cup until it reaches room temperature.
4. Dry the pumpkin puree with paper towels until it resembles soft playdough.
5. In a mixing bowl, whisk together cooled butter, both sugars, egg yolks, vanilla extract, and dried pumpkin puree until smooth.
6. Fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined.
7. In a small bowl, mix together sugar and cinnamon for rolling.
8. Scoop dough into balls, roll each in the cinnamon-sugar mixture, and place on lined trays spaced apart.
9. Bake for about 10-12 minutes until edges are golden but centers remain puffy.
10. Allow cooling completely on wire racks before serving.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 150
• Sugar: 10g
• Sodium: 90mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: <1g
• Protein: <1g
• Cholesterol: 30mg