Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are irresistible! With their gooey texture and delightful fall flavors, they’re perfect for any occasion. Whether you’re hosting a gathering or simply indulging at home, these cookies will bring warmth and joy. Featuring brown butter, pumpkin spice, and a sugary cinnamon coating, this recipe is a must-try that requires no chill time or mixer.

Why You’ll Love This Recipe

• Easy to Make: This recipe is straightforward and doesn’t require any special equipment, making it perfect for bakers of all skill levels.
• Delicious Fall Flavors: Each bite is packed with rich pumpkin spice and the nutty aroma of brown butter.
• No Chill Time Required: Unlike many cookie recipes, there’s no waiting around; you can bake these right after mixing!
• Perfect for Any Occasion: Whether it’s autumn celebrations or cozy evenings at home, these cookies fit every moment.
• Gooey Texture: The use of brown butter and pumpkin puree results in cookies that are delightfully chewy and soft.

Tools and Preparation

To make your baking experience smooth and enjoyable, gather the following tools before starting.

Essential Tools and Equipment

• Baking trays
• Parchment paper
• Large stainless steel pan
• Glass measuring cup
• Mixing bowl
• Whisk

Importance of Each Tool

• Baking trays: Essential for even baking and easy cookie transfer.
• Parchment paper: Prevents sticking and makes cleanup a breeze.
• Large stainless steel pan: Ideal for browning butter evenly without burning it.
• Glass measuring cup: Allows you to measure liquids accurately for perfect results.

Ingredients

These ingredients come together to create the ultimate chewy pumpkin snickerdoodle cookies!

For the Cookie Dough

• 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

For Rolling the Cookies

• 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 aside.

Step 2: Brown the Butter

Brown the butter over medium heat in a large stainless steel pan. It will foam, pop, and crackle—this is normal! Stir occasionally to prevent burning. When it has a nutty aroma and has darkened slightly, remove from heat.

Step 3: Cool the Butter

Pour the browned butter into a glass measuring cup. Chill it in the fridge for about 45-60 minutes until it reaches a temperature of 70-75 F. Ensure it remains liquid but cool enough to avoid flat cookies.

Step 4: Prepare the Pumpkin Puree

Spread the pumpkin puree onto a plate. Press paper towels into it to absorb extra liquid until it feels dry like soft playdough, measuring approximately 1/3 cup.

Step 5: Combine Sugars with Butter

Once cooled, whisk in both sugars for about one minute until they resemble wet sand.

Step 6: Add Eggs and Flavoring

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

Step 7: Mix Dry Ingredients

Fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just incorporated. Chill the dough in the fridge for five minutes if it’s too soft.

Step 8: Prepare Cinnamon Sugar

Combine cinnamon with granulated sugar in a small bowl. Scoop dough into balls roughly three tablespoons each and roll them in this mixture.

Step 9: Bake Cookies

Place rolled dough on prepared trays spaced about two to three inches apart. Bake one tray at a time for approximately 10-12 minutes or until edges turn golden brown while keeping centers puffy.

Step 10: Cool and Store

Let cookies cool completely on a wire rack before enjoying! Store any leftovers in an airtight container at room temperature for up to three days or freeze unused dough balls for later baking.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies are best enjoyed fresh out of the oven but can also be served in various delightful ways. Here are some serving suggestions to enhance your cookie experience.

With a Glass of Milk

• Enjoy these cookies with a cold glass of milk, which perfectly complements their chewy texture and sweet spices.

Warmed with Ice Cream

• Heat the cookies slightly in the microwave and serve them with a scoop of vanilla or pumpkin ice cream for a warm dessert treat.

As a Dessert Platter

• Arrange the cookies on a festive platter alongside other fall treats like apple cider donuts or caramel popcorn for a delightful dessert spread.

Pair with Coffee or Tea

• Serve your cookies with a cup of coffee or chai tea, allowing the flavors to meld beautifully for an afternoon snack.

With Whipped Cream Topping

• Top each cookie with a dollop of whipped cream, adding an extra layer of richness that pairs well with their spiced flavor.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

Achieving the perfect chewy texture and rich flavor in your Chewy Pumpkin Snickerdoodle Cookies is simple with these tips. Follow these guidelines for delicious results every time.

• Brown the butter correctly: Take your time when browning the butter; it should have nutty aromas and dark flecks without burning.

• Use room temperature ingredients: Ensure that your butter, egg yolks, and pumpkin puree are at room temperature for better mixing and texture.

• Avoid overmixing: When combining flour and wet ingredients, mix until just combined to maintain that chewy texture.

• Chill the dough if needed: If the dough feels too soft after mixing, chill it briefly in the fridge to make rolling easier and improve cookie shape during baking.

• Watch baking times closely: Ovens vary; check your cookies a minute early to prevent overbaking and maintain chewiness in the center.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies pair wonderfully with several side dishes. Here’s a list of some great accompaniments that will enhance your dessert experience.

1. Spiced Apple Cider
   A warm cup of spiced apple cider complements the flavors of pumpkin and spice in the cookies beautifully.

2. Caramel Sauce
   Drizzle caramel sauce over cookies or serve as a dip for an indulgent treat that adds sweetness and richness.

3. Creamy Cheesecake Bites
   Mini cheesecake bites provide a contrasting texture and flavor that pairs well with chewy snickerdoodles.

4. Chocolate-Dipped Pretzels
   The salty crunch from chocolate-dipped pretzels offers a delightful contrast to the soft sweetness of pumpkin cookies.

5. Pumpkin Spice Latte
   A seasonal favorite, this coffee drink enhances the autumn theme while balancing out the sweetness of the cookies perfectly.

6. Pecan Pie Bars
   These bars add a nutty richness that complements pumpkin flavors well, making them an excellent side option for cookie lovers.

Common Mistakes to Avoid

When baking Chewy Pumpkin Snickerdoodle Cookies, it’s easy to make a few common mistakes that can affect the outcome. Here are some pitfalls to watch out for:

• Ignoring Butter Temperature – Using melted butter instead of cooled brown butter can lead to flat cookies. Make sure your butter is cool but still liquid for the best texture.
• Overmixing the Dough – Mixing too much after adding flour can create tough cookies. Mix until just combined for chewy results.
• Skipping Pumpkin Preparation – If you don’t adequately dry the pumpkin puree, your cookies may be too wet and spread too much while baking. Take time to remove excess moisture.
• Not Measuring Ingredients Correctly – Accurate measurements are essential for cookie success. Use proper measuring techniques, especially for flour, to avoid dense cookies.
• Baking on a Warm Sheet – Placing cookie dough on a hot baking sheet can cause premature spreading. Always use a cool tray lined with parchment paper.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container at room temperature for 2-3 days.
• For longer freshness, keep them in the refrigerator where they will last up to a week.

Freezing Chewy Pumpkin Snickerdoodle Cookies

• Freeze unbaked cookie dough balls by placing them on a baking sheet until solid, then transfer to a freezer-safe bag or container.
• Baked cookies can also be frozen; they will stay fresh for up to three months.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven – Preheat oven to 350°F (180°C) and warm cookies for about 5-7 minutes.
• Microwave – Heat individual cookies for about 10-15 seconds until warm.
• Stovetop – Place cookies in a skillet over low heat, covering with a lid for about 1-2 minutes.

Frequently Asked Questions

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

What makes these cookies chewy?

The combination of brown butter and the right balance of sugars creates a chewy texture that is delightful.

Can I substitute the pumpkin puree?

Yes! You can use mashed sweet potatoes or applesauce as alternatives if you don’t have pumpkin puree on hand.

How do I know when my cookies are done?

The edges should be golden brown while the centers appear slightly underbaked. They will firm up as they cool.

Can I add chocolate chips?

Absolutely! Adding chocolate chips will enhance the flavor and make these cookies even more indulgent.

How do I store leftover cookie dough?

Keep it in an airtight container in the fridge for up to three days or freeze it for longer storage.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are perfect for any fall gathering or cozy evening at home. Their delightful chewiness and rich flavors make them irresistible. Feel free to customize with nuts, chocolate chips, or your favorite spices to make this recipe truly yours!