Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are a delightful treat that perfectly captures the essence of fall. With their soft and gooey texture, these cookies bring together the wonderful flavors of brown butter, pumpkin spice, and cinnamon sugar. Ideal for any occasion—from cozy family gatherings to festive holiday parties—these cookies offer a sweet escape into autumn bliss. Plus, the best part? There’s no need for chilling or mixers, making this recipe as simple as it is delicious!

Why You’ll Love This Recipe

• Easy to Make: This recipe requires no chilling time or special equipment, making it accessible for bakers of all levels.
• Flavor Packed: The combination of brown butter and pumpkin spice creates an irresistible flavor that is sure to impress.
• Versatile Treat: Perfect for dessert tables at gatherings, cozy nights in, or just because you deserve a treat!
• Gooey Goodness: Each cookie remains chewy and soft, thanks to the careful preparation of ingredients.
• No Mixer Needed: Enjoy a hands-on baking experience while keeping cleanup minimal.

Tools and Preparation

Before diving into the baking process, gather your essential tools to ensure a smooth experience.

Essential Tools and Equipment

• Baking trays
• Parchment paper
• Stainless steel pan
• Glass measuring cup
• Mixing bowls
• Whisk

Importance of Each Tool

• Baking trays: Essential for evenly baking your cookies without sticking.
• Parchment paper: Prevents cookies from sticking to the trays and makes cleanup easier.
• Stainless steel pan: Ideal for browning butter due to its 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!

• 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. While it cooks, it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir it 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: Cool the 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 a thermometer inserted into the butter reads 70-75 F. The butter must be cool but still liquid! If your butter is warmer than this temperature range the cookies will spread flat in the oven.

Step 4: Prepare Pumpkin Puree

Spread the pumpkin puree onto a plate. Press a stack of paper towels into it to soak up extra liquid. Then scrape the pumpkin into a pile and re-spread around the plate. Use new paper towels to keep absorbing liquid until it feels dry like soft playdough and measures roughly 1/3 cup (68-75 grams).

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 Eggs and Flavorings

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

Step 7: Incorporate Dry Ingredients

Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set dough in the fridge for five minutes to firm up; chill longer if still soft!

Step 8: Prepare Cinnamon Sugar Coating

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

Step 9: Bake Cookies

Bake one tray at a time for about ten to twelve minutes or until edges are golden brown while centers remain puffy yet slightly underbaked. Let cool completely on wire rack before enjoying!

Step 10: Store Leftovers

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

Enjoy your homemade Chewy Pumpkin Snickerdoodle Cookies!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Serving Chewy Pumpkin Snickerdoodle Cookies can elevate your dessert experience. These cookies are versatile and pair wonderfully with various accompaniments, making them perfect for gatherings or cozy nights at home.

With a Glass of Milk

• A classic pairing, the creaminess of milk complements the spices in the cookies beautifully.

On a Dessert Platter

• Arrange these cookies alongside other fall-themed treats for a festive dessert display that’s sure to impress your guests.

Warm with Whipped Cream

• Heat the cookies slightly and top with a dollop of whipped cream for an indulgent treat that’s perfect for chilly evenings.

With Hot Chocolate

• Serve these cookies with a warm mug of hot chocolate to create a comforting and delightful combination.

As Ice Cream Sandwiches

• Use two cookies to sandwich your favorite ice cream flavor for a fun twist on dessert that everyone will love.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

To achieve the ideal chewy texture and rich flavor in your Chewy Pumpkin Snickerdoodle Cookies, keep these tips in mind.

• Use room temperature ingredients: This helps the butter cream together better with sugars for a more consistent dough.
• Don’t skip browning the butter: This adds depth and nuttiness that enhances the overall flavor of the cookies.
• Measure flour correctly: Spoon and level your flour instead of scooping directly from the bag to avoid dense cookies.
• Chill the dough if necessary: If your dough feels too soft, chilling it for a bit will help maintain shape during baking.
• Watch baking time closely: Remove cookies when they’re just set in the middle; this ensures they stay chewy after cooling.
• Store properly: Keep cookies in an airtight container at room temperature to maintain their chewiness.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

Pairing side dishes with Chewy Pumpkin Snickerdoodle Cookies can enhance your dessert table or snack spread. Here are some delightful options to consider.

1. Apple Cider Donuts
   The sweet and spiced flavor complements pumpkin perfectly, creating a seasonal treat that pairs well.
2. Pumpkin Pie Bars
   These bars offer another pumpkin option, adding variety while keeping with fall flavors.
3. Spiced Chai Tea
   The warm spices in chai tea harmonize beautifully with the cinnamon sugar on these cookies.
4. Caramel Dipped Apples
   Crisp apples dipped in caramel provide a crunchy contrast to the soft texture of snickerdoodles.
5. Pecan Pie Bites
   Small bites of pecan pie bring richness and nutty flavors that balance the sweetness of pumpkin cookies.
6. Cream Cheese Frosted Brownies
   Fudgy brownies topped with creamy frosting make for an indulgent pairing alongside chewy cookies.
7. Maple Glazed Pumpkin Scones
   These scones echo pumpkin flavors while offering a different texture, making them an excellent addition.
8. Cinnamon Sugar Popcorn
   Sweet and crunchy popcorn seasoned with cinnamon adds an unexpected but delightful crunch next to soft cookies.

Common Mistakes to Avoid

Making Chewy Pumpkin Snickerdoodle Cookies can be a delightful experience, but common mistakes can ruin the fun. Here are some pitfalls to watch out for:

• Using warm butter: If the butter is too warm when mixing, the cookies will spread too much. Make sure to cool your browned butter to the right temperature before mixing.
• Skipping the pumpkin drying step: Not removing excess moisture from the pumpkin puree can lead to soggy cookies. Always press out liquid from the puree until it has a soft playdough consistency.
• Not measuring flour correctly: Incorrectly measured flour can affect cookie texture. Use the spoon-and-level method for accurate measuring—don’t scoop directly from the bag.
• Overmixing the dough: Overmixing can cause tough cookies instead of chewy ones. Mix until just combined for the best results.
• Ignoring oven temperature accuracy: An inaccurate oven temperature can lead to uneven baking. Always preheat your oven and consider using an oven thermometer for precision.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Place parchment paper between layers of cookies to prevent sticking.

Freezing Chewy Pumpkin Snickerdoodle Cookies

• Freeze cookie dough balls on a baking sheet before transferring them to a freezer-safe bag.
• They can be frozen for up to 3 months.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat to 350°F (180°C) and heat cookies for about 5 minutes.
• Microwave: Heat cookies in short bursts of 10-15 seconds until warm.
• Stovetop: Place in a skillet over low heat, covering with a lid, and warm gently.

Frequently Asked Questions

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

Can I use other purees besides pumpkin?

Yes, you can experiment with other purees like sweet potato or butternut squash for different flavors.

How do I ensure my cookies stay chewy?

Be careful not to overbake them! Remove from the oven when they’re slightly underbaked in the center.

What if I don’t have cream of tartar?

You can substitute it with baking powder by using 1 teaspoon of baking powder and omitting the baking soda.

Can I add mix-ins?

Absolutely! Consider adding chocolate chips or nuts to enhance flavor and texture while keeping the base recipe intact.

How long do these cookies last?

When stored properly, they will last about 2-3 days at room temperature and longer if frozen.

Final Thoughts

Chewy Pumpkin Snickerdoodle Cookies are a fantastic treat that captures fall flavors beautifully. Their chewy texture and delightful spices make them perfect for sharing or enjoying solo. Feel free to customize these cookies by adding your favorite mix-ins or adjusting spices according to your taste. Enjoy baking!

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Chewy Pumpkin Snickerdoodle Cookies

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

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Description

Indulge in the deliciousness of Chewy Pumpkin Snickerdoodle Cookies, a delightful autumn treat that combines the rich flavors of brown butter, pumpkin spice, and cinnamon sugar. These cookies are soft, chewy, and bursting with seasonal goodness. Perfect for any occasion—from cozy family gatherings to festive holiday celebrations—this easy recipe requires no chilling or mixers, making it accessible for bakers of all skill levels. Enjoy them warm with a glass of milk or serve them on a dessert platter to impress your guests. With their gooey texture and irresistible taste, these cookies are sure to be a favorite throughout the fall season.

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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 your oven to 350°F (180°C) and line two baking trays with parchment paper.
2. In a stainless steel pan, brown the unsalted butter over medium heat until nutty and golden.
3. Cool the browned butter in a glass measuring cup until it reaches 70-75°F (21-24°C).
4. Prepare the pumpkin puree by pressing out excess moisture until it resembles soft playdough.
5. Whisk together cooled butter and sugars until sandy, then mix in egg yolks, vanilla, and pumpkin puree.
6. Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined; chill if dough is too soft.
7. Roll dough into balls, coat in cinnamon sugar, and place on baking sheets.
8. Bake for 10-12 minutes until edges are golden but centers remain puffy; cool on wire racks.

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

Nutrition

• Serving Size: 1 cookie
• Calories: 130
• Sugar: 10g
• Sodium: 60mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg