Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are the perfect treat for fall! They combine the warm flavors of pumpkin spice and brown butter into a soft, gooey cookie that everyone will love. Whether you’re hosting a gathering, enjoying a cozy night in, or just treating yourself, these cookies are sure to impress. Plus, with no chill time required and no mixer needed, they come together quickly and easily!

Why You’ll Love This Recipe

• Easy to Make: No complicated steps or special equipment needed.
• Delicious Flavor: The combination of pumpkin spice and brown butter creates a uniquely rich taste.
• Perfect for Any Occasion: Great for family gatherings, holiday parties, or just because!
• No Chill Time Required: Get your cookies in the oven quickly without waiting around.
• Versatile Treat: Enjoy them warm or store them for later; they stay delicious!

Tools and Preparation

Before you start baking your Chewy Pumpkin Snickerdoodle Cookies, gather your tools to ensure a smooth process.

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 even baking and spreading of cookie dough.
• Parchment paper: Prevents cookies from sticking and aids in easy cleanup.
• Large stainless steel pan: Ideal for browning butter evenly without burning.

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 Butter Mixture

• 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 tablespoon dark brown sugar (packed)

For the Dough

• 2 large egg yolks (room temperature)
• 2 teaspoon 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

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 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 as it foams, pops, and crackles—this is normal!
– Stir occasionally to prevent burning.
– Remove from heat once it smells nutty and has brown bits at the bottom.

Step 3: Cool the Butter

Pour slightly under 1 cup of browned butter into a glass measuring cup.
– Chill it in the fridge for about 45-60 minutes until it reads 70-75 F on a thermometer.
– Ensure it remains liquid but cool enough to avoid spreading during baking.

Step 4: Prepare the Pumpkin Puree

Spread the pumpkin puree on a plate.
– Press paper towels into it to absorb excess liquid.
– Repeat until it feels dry like soft playdough; you should have roughly 1/3 cup left.

Step 5: Mix Sugars with Butter

When the butter is cool, whisk in both sugars for about one minute until it resembles wet sand.

Step 6: Add Egg Yolks and Vanilla

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

Step 7: Combine Dry Ingredients

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

Step 8: Prepare Cinnamon Sugar Coating

In a small bowl, mix together cinnamon and sugar. Scoop dough into balls about three tablespoons each. Roll each ball in cinnamon sugar before placing on prepared sheets spaced two to three inches apart.

Step 9: Bake Cookies

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

Step 10: Cool & Store

Let cookies cool completely on a wire rack before enjoying! Store leftovers in an airtight container at room temperature for up to three days. If freezing dough balls, let them come to room temperature before baking!

Enjoy these delightful Chewy Pumpkin Snickerdoodle Cookies any time this fall!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are perfect for any occasion, especially during the fall season. Here are some delightful serving suggestions to enhance your cookie experience.

With a Warm Beverage

• Coffee or Latte: Pair these cookies with a hot cup of coffee or a creamy latte for a comforting treat.
• Hot Chocolate: Enjoy them alongside a rich hot chocolate topped with marshmallows for a sweet indulgence.
• Herbal Tea: A soothing herbal tea can complement the spices in the cookies beautifully.

As Dessert Platter

• Mixed Cookies: Present your pumpkin snickerdoodles with other types of cookies, like chocolate chip or oatmeal raisin, for a varied dessert platter.
• Cheese Board: Add these cookies to a cheese board with mild cheeses and some fruit for an interesting flavor combo.

With Ice Cream

• Scoop of Vanilla Ice Cream: Serve the warm cookies with a scoop of vanilla ice cream for an irresistible dessert.
• Pumpkin Ice Cream: For an extra seasonal touch, pair them with pumpkin-flavored ice cream.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

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

• Use Room Temperature Ingredients: Ensure that your butter, eggs, and pumpkin puree are at room temperature for better mixing and texture.
• Brown the Butter Carefully: Watch the butter closely while browning to achieve that nutty flavor without burning it.
• Measure Flour Accurately: Use the spoon and level method to measure flour properly; too much flour can lead to dry cookies.
• Don’t Overmix the Dough: Mix until just combined to keep the cookies chewy and soft; overmixing can result in tough cookies.
• Chill Dough if Necessary: If your dough feels too soft, chilling it will help you form better-shaped cookies before baking.
• Bake One Tray at a Time: This ensures even baking and prevents uneven cooking due to varying oven temperatures.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

Pairing side dishes with your Chewy Pumpkin Snickerdoodle Cookies can elevate your meal experience. Here are some great options:

1. Pumpkin Soup: A warm bowl of creamy pumpkin soup enhances the fall flavors beautifully.
2. Apple Salad: A fresh apple salad adds crunch and sweetness that balances the richness of the cookies.
3. Cheese Platter: Include soft cheeses like brie that pair well with the spices in your cookies.
4. Roasted Nuts: Serve assorted roasted nuts for a crunchy contrast that complements the soft texture of the cookies.
5. Fruit Compote: A tangy fruit compote provides acidity that offsets the sweetness of the snickerdoodles nicely.
6. Spiced Chai Tea: Offer spiced chai as a side drink to enhance those warm fall spices in both dishes.

Common Mistakes to Avoid

When making Chewy Pumpkin Snickerdoodle Cookies, a few common mistakes can affect the final result. Here are some tips to ensure your cookies turn out perfectly chewy and flavorful.

• Skipping the Brown Butter: Not browning the butter can lead to a less rich flavor. Take the time to brown it until it has nutty notes and is slightly darker in color.
• Using Wet Pumpkin Puree: Excess moisture in the pumpkin puree can result in flat cookies. Make sure to press out as much liquid as possible using paper towels for the best texture.
• Not Measuring Flour Correctly: Incorrect flour measurement can change the cookie’s consistency. Use a spoon to scoop flour into your measuring cup and level it off with a knife for accuracy.
• Overmixing the Dough: Overmixing can make cookies tough. Mix just until combined to keep them chewy and soft.
• Not Allowing Butter to Cool: If the butter is too hot, it will cause cookies to spread excessively during baking. Let it cool properly before mixing.

Storage & Reheating Instructions

Refrigerator Storage

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

Freezing Chewy Pumpkin Snickerdoodle Cookies

• Place cookie dough balls on a baking sheet lined with parchment.
• Freeze until solid, then transfer to a freezer-safe bag for up to 3 months.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat to 350°F (175°C) and bake for about 5 minutes until warm.
• Microwave: Heat each cookie for about 10-15 seconds for a soft texture.
• Stovetop: Warm in a skillet over low heat for a couple of minutes, flipping occasionally.

Frequently Asked Questions

Here are some common questions about making Chewy Pumpkin Snickerdoodle Cookies that might help you along the way.

Can I use canned pumpkin?

Yes! Canned pumpkin puree is perfect for this recipe, just ensure it’s well-drained before use.

How do I make these cookies gluten-free?

You can substitute all-purpose flour with a gluten-free blend that measures cup-for-cup like regular flour.

What can I add for extra flavor?

Consider adding nuts or chocolate chips for added texture and taste, but be mindful of not altering the moisture content too much.

How do I store leftover cookies?

Store them in an airtight container at room temperature for optimal freshness up to 2-3 days.

Can I freeze the cookie dough?

Absolutely! You can freeze the dough balls and bake them directly from frozen when you’re ready for fresh cookies.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are not only delicious but also versatile. With their rich flavors and chewy texture, they make an excellent treat throughout fall and beyond. Feel free to customize by adding nuts or your favorite spices! Enjoy baking and sharing these delightful cookies with family and friends!