Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are an irresistible treat that captures the essence of fall in every bite! With their chewy texture and gooey center, these cookies are perfect for any occasion, be it a cozy gathering or a holiday celebration. The combination of brown butter, pumpkin spice, and cinnamon sugar makes them stand out from regular snickerdoodles, ensuring they’ll be a hit with family and friends.

Why You’ll Love This Recipe

• No Chill Time Required: These cookies come together quickly without the need for resting the dough.
• Rich Flavor Profile: The brown butter adds a nutty depth that complements the warm spices perfectly.
• Versatile for Occasions: Whether it’s a festive gathering or a simple afternoon treat, these cookies fit right in.
• Easy to Make: No special equipment is needed; just mix by hand for a simple baking experience.
• Perfectly Chewy Texture: Each cookie boasts a delightful chewiness that keeps you coming back for more.

Tools and Preparation

When preparing to make your Chewy Pumpkin Snickerdoodle Cookies, having the right tools can streamline your baking process. Here’s what you’ll need:

Essential Tools and Equipment

• Mixing bowls
• Whisk
• Baking trays
• Parchment paper
• Glass measuring cup

Importance of Each Tool

• Mixing bowls: Essential for combining ingredients without spilling.
• Whisk: Helps incorporate air into the mixture, resulting in light and fluffy cookies.
• Baking trays: Provides the surface area to bake multiple cookies at once.
• Parchment paper: Prevents sticking and makes cleanup easier.

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 tablespoon dark brown sugar (packed)
• 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 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. While it cooks, it will foam, pop, and crackle—this is normal! Stir occasionally to prevent burning. Once it smells nutty and has brown bits at the bottom, remove from heat.

Step 3: Cool the Butter

You should have just under 1 cup of browned butter (184 grams). Pour it into a glass measuring cup and chill in the fridge for about 45-60 minutes until it reaches 70-75 F. Ensure it remains liquid but cool.

Step 4: Prepare Pumpkin Puree

Spread the pumpkin puree onto a plate. Press paper towels into it to soak up excess liquid until it resembles dry soft playdough. You should have roughly 1/3 cup of prepared pumpkin.

Step 5: Mix Sugars with Butter

Once cooled, whisk together the browned butter with both sugars for about one minute until it looks like wet sand.

Step 6: Add Wet Ingredients

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

Step 7: Combine Dry Ingredients

Fold in flour, pumpkin spice, cream of tartar, baking soda, and kosher salt until just combined. If needed, refrigerate dough for an extra five minutes if it’s too soft.

Step 8: Prepare Cinnamon Sugar Coating

In a small bowl, combine cinnamon with granulated sugar. Scoop out dough into balls about three tablespoons each and roll in cinnamon sugar before placing on prepared baking sheets spaced 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 puffy. Let cool completely on a wire rack.

Step 10: Store Leftovers

Store leftover cookies in an airtight container at room temperature for up to three days. If freezing dough balls, let them come to room temperature before baking!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are perfect for sharing during the fall season. Whether you’re hosting a gathering or enjoying them solo, here are some delightful serving suggestions.

With a Glass of Milk

• Pair your cookies with a tall glass of cold milk. The creaminess complements the spices in the cookies beautifully.

Warmed with Ice Cream

• Serve the cookies warm, topped with a scoop of vanilla or cinnamon ice cream. The combination of warm and cold is irresistible!

On a Dessert Platter

• Arrange the cookies on a festive dessert platter alongside other fall treats. This visual appeal will make them the star of any gathering.

With Coffee or Tea

• Enjoy these cookies with your favorite coffee or tea. The warmth of the drink enhances the cozy flavors of the cookies.

As Party Favors

• Package the cookies in decorative bags as party favors. They make for a sweet and thoughtful gift for your guests to take home.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

To achieve the perfect chewy texture and flavor in your chewy pumpkin snickerdoodle cookies, consider these helpful tips.

• Use Browned Butter: Browning the butter adds a rich, nutty flavor that elevates your cookies.
• Measure Pumpkin Carefully: Ensure your pumpkin puree is not too wet; excess moisture can affect cookie texture.
• Chill Your Dough: Letting your dough chill for even just a few minutes helps it firm up, resulting in thicker cookies.
• Watch Baking Time Closely: Remove cookies from the oven when they are slightly underbaked in the center for that gooey texture.
• Store Properly: Keep leftovers in an airtight container to maintain freshness and chewiness.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

Chewy pumpkin snickerdoodle cookies can be complemented by various side dishes that enhance their unique flavors. Here are some great pairings!

1. Pumpkin Spice Latte: A creamy, spiced beverage that matches perfectly with pumpkin flavors.
2. Apple Cider: Hot or cold, apple cider brings out autumn’s best tastes and pairs well with baked goods.
3. Cheese Platter: Soft cheeses like brie can balance out sweetness and add a savory touch.
4. Caramel Dip: A side of caramel dip makes an exciting contrast to your cookie’s soft texture.
5. Trail Mix: A mix of nuts and dried fruits offers a crunchy contrast that’s great for snacking alongside your cookies.
6. Fruit Salad: A fresh fruit salad can provide a refreshing palate cleanser after indulging in sweet treats.
7. Chocolate Fondue: For an interactive dessert experience, serve chocolate fondue alongside your cookies for dipping fun.
8. Yogurt Parfait: Layer yogurt with granola and fruits for a light but satisfying addition that complements cookie sweetness.

Common Mistakes to Avoid

Avoiding common pitfalls can elevate your baking game. Here are some mistakes to watch out for when making Chewy Pumpkin Snickerdoodle Cookies:

• Not browning the butter properly: If you don’t brown the butter until it’s nutty and aromatic, your cookies won’t have that rich flavor. Stir frequently and keep an eye on it to achieve the right consistency.

• Using wet pumpkin puree: Excess moisture in pumpkin puree can lead to flat cookies. Always pat dry your pumpkin before adding it to the mix.

• Skipping the cooling step for butter: Using warm butter can cause your cookies to spread too much. Make sure it cools between 70-75 F before mixing it with other ingredients.

• Overmixing the dough: Overmixing can create tough cookies instead of chewy ones. Mix until just combined to maintain that soft texture.

• Not measuring flour correctly: Incorrect flour measurement can affect the cookie’s texture. Use a spoon to fluff up your flour before lightly scooping it into your measuring cup.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep cookies separate with parchment paper if stacking them.

Freezing Chewy Pumpkin Snickerdoodle Cookies

• Freeze cookie dough balls for up to 3 months.
• Use a freezer-safe bag or container to prevent freezer burn.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat to 350 F (180 C) and bake for about 5-7 minutes until warm.
• Microwave: Heat one cookie at a time for 10-15 seconds for a soft texture.
• Stovetop: Place in a non-stick pan over low heat, flipping occasionally until warmed through.

Frequently Asked Questions

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

How do I make Chewy Pumpkin Snickerdoodle Cookies?

To make these cookies, combine browned butter with sugars, then mix in egg yolks and pumpkin puree. Fold in dry ingredients and bake!

What if I don’t have pumpkin spice?

You can easily create your own by mixing cinnamon, nutmeg, ginger, and allspice.

Can I use coconut oil instead of butter?

Yes, but keep in mind that this may alter the flavor slightly. The cookies might also be less chewy.

How do I know when my cookies are done baking?

Look for golden edges and a slightly puffy center. They should look underbaked but will firm up while cooling.

Can I customize my Chewy Pumpkin Snickerdoodle Cookies?

Absolutely! Add chocolate chips, nuts, or dried fruits for extra flavor and texture.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are a delightful fall treat, capturing all the seasonal flavors you crave. Their chewy texture and warm spices make them perfect for sharing or enjoying solo with a cup of tea or coffee. Feel free to customize them with add-ins like chocolate chips or nuts for even more deliciousness!