Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are a delightful treat perfect for any occasion! They combine the warm flavors of fall with a chewy texture that everyone will love. With no chilling required and no mixer needed, this recipe is both simple and satisfying. Prepare to impress your family and friends with these gooey cookies that capture the essence of autumn in every bite!

Why You’ll Love This Recipe

• Quick and Easy: No need for chilling the dough or using a mixer, making it perfect for a last-minute dessert.
• Flavorful Twist: The combination of brown butter, pumpkin spice, and cinnamon sugar creates a unique taste that’s hard to resist.
• Perfectly Chewy: These cookies deliver a soft, gooey texture that keeps you coming back for more.
• Versatile Treat: Great for holidays, parties, or just because—these cookies fit any occasion!
• Kid-Friendly: Simple enough for kids to help with, making it a fun family baking activity.

Tools and Preparation

Before diving into this delicious recipe, gather your tools to make the process smooth and 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 sturdy base for baking multiple batches of cookies evenly.
• Parchment paper: Prevents sticking and makes cleanup effortless.
• Large stainless steel pan: Ideal for browning butter without risk of burning due to even heat distribution.

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. As it cooks, it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat.

Step 3: Chill the Browned 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, stirring every 20 minutes 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 a stack of paper towels into it to soak up excess liquid. Scrape the pumpkin into a pile and re-spread. Use new paper towels until the pumpkin feels dry like soft playdough, measuring roughly 1/3 cup (68-75 grams).

Step 5: Mix Sugars with Butter

When the butter is cool, whisk in the brown sugar and granulated sugar for about 1 minute until it looks like wet sand.

Step 6: Combine Wet Ingredients

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

Step 7: Add Dry Ingredients

Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for about 5 minutes to firm up.

Step 8: Prepare Cinnamon Sugar Mixture

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

Step 9: Bake the Cookies

Bake one tray at a time for 10-12 minutes or until edges are golden brown while keeping the center puffy.

Step 10: Cool Down

Let cookies cool completely on wire racks before enjoying! Store leftover cookies in an airtight container at room temperature for up to three days or freeze dough balls for later use.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are a delightful treat perfect for any occasion. Whether you’re hosting a gathering or enjoying a quiet evening at home, here are some fun serving suggestions.

With a Glass of Milk

• Pair your cookies with cold milk for a classic combination that enhances the flavors of pumpkin and cinnamon.

As Part of a Dessert Platter

• Include these cookies on a dessert platter alongside brownies, cupcakes, and fruit tarts for a festive touch at parties.

With Coffee or Tea

• Enjoy your cookies with a warm cup of coffee or herbal tea to complement their sweet and spicy notes.

Drizzled with Maple Syrup

• Add an extra layer of flavor by drizzling maple syrup over the cookies before serving for an indulgent treat.

Warmed in the Microwave

• Heat them in the microwave for 10-15 seconds to enjoy gooey goodness and enhance their aromas right before serving.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

Achieving the perfect chewy texture in your pumpkin snickerdoodle cookies is simple with these tips.

• Use Room Temperature Ingredients: Ensure that your butter and egg yolks are at room temperature for better mixing and texture.
• Don’t Overmix the Dough: Mix until just combined to keep the cookies soft and chewy.
• Cool Butter Properly: Allow browned butter to cool to 70-75°F. If it’s too warm, it can cause your cookies to spread too much.
• Adjust Flour Measurement: Measure flour accurately; consider spooning it into the measuring cup instead of scooping.
• Watch Baking Time: Keep an eye on the baking time; removing them slightly underbaked helps maintain their chewiness.
• Chill Dough if Necessary: If your dough feels too soft after mixing, chill it for a bit longer to achieve the right consistency.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies pair well with various side dishes that complement their sweet flavors. Here are some delightful options:

1. Pumpkin Spice Latte: A warm beverage that echoes the spices in the cookies, making it a cozy pairing.
2. Apple Slices with Nut Butter: Crunchy apples spread with almond or peanut butter offer a healthy balance to sweet cookies.
3. Vanilla Ice Cream: A scoop of creamy vanilla ice cream provides a rich contrast to the chewy texture of the cookies.
4. Caramel Sauce: Drizzle warm caramel sauce over the cookies for an extra decadent treat that enhances their sweetness.
5. Cheese Platter: Include mild cheeses like brie or goat cheese on your platter for a savory contrast.
6. Fruit Salad: A refreshing mix of seasonal fruits adds brightness and acidity that balances out the cookie’s richness.
7. Yogurt Parfait: Layer yogurt with granola and fruit for a light side dish that complements dessert nicely.
8. Hot Chocolate: Serve alongside rich hot chocolate topped with whipped cream for an indulgent treat during colder months.

Common Mistakes to Avoid

When making Chewy Pumpkin Snickerdoodle Cookies, it’s easy to overlook some important steps. Here are common mistakes to avoid for perfect cookies every time.

• Using warm butter: Warm butter can cause your cookies to spread too much. Make sure the butter is cooled to room temperature before mixing it into the dough.
• Neglecting to dry pumpkin puree: Excess moisture in pumpkin puree can lead to soggy cookies. Always press the pumpkin between paper towels until it’s dry before adding it to the mixture.
• Skipping chilling time: Not allowing the dough to chill can result in flat cookies. Even just a short chill in the fridge for 5 minutes can help firm up the dough.
• Overbaking cookies: Overbaking will make your cookies hard instead of chewy. Pull them out when they’re slightly underbaked in the center for that gooey texture.
• Not measuring flour correctly: Incorrectly measuring flour can alter the cookie’s texture. Spoon the flour into your measuring cup and level it off with a knife for accuracy.
• Ignoring oven temperature: An oven that’s too hot can lead to uneven baking. Always preheat your oven and use an oven thermometer if necessary.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container for up to 3 days.
• Keep them at room temperature to maintain their chewiness.

Freezing Chewy Pumpkin Snickerdoodle Cookies

• Place cookie dough balls on a baking sheet and freeze until solid.
• Transfer frozen dough balls to a freezer-safe container or bag for up to 3 months.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat your oven to 350°F (180°C) and heat cookies for about 5-7 minutes until warmed through.
• Microwave: Heat individual cookies on a microwave-safe plate for about 10-15 seconds, watching closely not to overheat.
• Stovetop: Place a cookie in a skillet over low heat for about 1 minute, covering with a lid to retain moisture.

Frequently Asked Questions

If you have questions about making Chewy Pumpkin Snickerdoodle Cookies, we’ve got you covered!

How do I ensure my Chewy Pumpkin Snickerdoodle Cookies stay soft?

The key is not to overbake them. Remove them from the oven when they are slightly undercooked in the center, as they will continue baking on the tray.

Can I substitute ingredients in Chewy Pumpkin Snickerdoodle Cookies?

Yes! You can use coconut oil instead of butter, or substitute half of the all-purpose flour with whole wheat flour for added nutrition.

What kind of pumpkin spice should I use?

You can use store-bought pumpkin spice mix or create your own blend using cinnamon, nutmeg, ginger, and allspice.

How long do these cookies last?

Chewy Pumpkin Snickerdoodle Cookies stay fresh for about 2-3 days at room temperature or up to 3 months if frozen properly.

Final Thoughts

Chewy Pumpkin Snickerdoodle Cookies are a delightful fall treat that captures seasonal flavors perfectly. Their chewy texture combined with warm spices makes them irresistible. Feel free to customize these cookies by adding chocolate chips or nuts for an extra twist. Enjoy baking these delicious treats!

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Chewy Pumpkin Snickerdoodle Cookies

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• Author: Amelia
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

Indulge in the delightful flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. Combining the rich taste of brown butter and warm pumpkin spice, these cookies are soft, gooey, and utterly irresistible. Perfect for gatherings or a cozy night at home, this easy recipe requires no chilling time and can be mixed by hand, making it an ideal last-minute dessert. Each bite captures the essence of autumn, bringing together sweet cinnamon sugar and a hint of nutty flavor that will have everyone reaching for seconds.

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Ingredients

Scale 1x2x3x

• 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
• 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 oven to 350°F (180°C) and line two baking trays with parchment paper.
2. Brown the butter over medium heat in a stainless steel pan until golden and nutty-smelling.
3. Chill browned butter until cool but still liquid.
4. Press excess moisture from pumpkin puree using paper towels.
5. Whisk together cooled butter, sugars, egg yolks, vanilla, and pumpkin puree until combined.
6. Fold in flour, spices, salt, cream of tartar, and baking soda until just mixed.
7. Form tablespoon-sized dough balls and roll in cinnamon sugar.
8. Bake for 10-12 minutes until edges are golden; let cool on wire racks.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 150
• Sugar: 10g
• Sodium: 70mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 20mg