Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are a delightful treat for any occasion! With their chewy texture and gooey center, they’re the perfect embodiment of fall flavors. Expect a burst of warmth from the brown butter, pumpkin spice, and cinnamon sugar coating each cookie. Whether you’re hosting a gathering or simply craving a cozy snack, these cookies will surely impress friends and family alike.

Why You’ll Love This Recipe

• Easy to Make – No mixer and no chill time needed; just mix and bake!
• Flavor Packed – Enjoy irresistible fall flavors in every bite.
• Perfect for Any Occasion – Great for parties, after-school snacks, or cozy nights in.
• Gooey Texture – The combination of brown butter and pumpkin puree creates a wonderfully chewy cookie.
• No Special Ingredients Required – Simple ingredients make this recipe accessible for everyone.

Tools and Preparation

To create these delicious cookies, you’ll need some essential tools to make the process smooth and straightforward.

Essential Tools and Equipment

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

Importance of Each Tool

• Baking trays – Provide an even surface for baking multiple cookies at once.
• Parchment paper – Prevents sticking and makes cleanup effortless.
• Large stainless steel pan – Ideal for browning butter evenly without burning it.

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. While it cooks, it will foam, pop, and crackle—this is normal! Stand nearby, watch closely, and stir occasionally to prevent burning. When you see brown bits at the bottom and it smells nutty, remove it 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. Chill in the fridge for about 45-60 minutes until its temperature reads between 70-75 F. If warmer than this range, your cookies may spread too much while baking.

Step 4: Prepare the Pumpkin Puree

Spread the pumpkin puree onto a plate. Press paper towels into it to soak up excess liquid. Continue pressing until the pumpkin feels dry like soft playdough and measures roughly 1/3 cup (68-75 grams).

Step 5: Mix Sugars with Butter

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

Step 6: Combine Wet Ingredients

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

Step 7: Add 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 to firm up; chill longer if necessary.

Step 8: Prepare Cinnamon Sugar Coating

In a small bowl, combine cinnamon with granulated sugar. Scoop dough into approximately three-tablespoon-sized balls. Roll each ball in the cinnamon-sugar mixture before placing them on prepared baking sheets spaced about 2–3 inches apart.

Step 9: Bake

Bake each tray one at a time for about 10–12 minutes or until edges turn golden brown while centers remain puffy but slightly underbaked. Allow cooling completely on a wire rack before enjoying!

Step 10: Store Leftovers

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

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are perfect for fall gatherings, cozy evenings, or simply indulging your sweet tooth. Here are some delightful ways to serve these cookies that enhance their flavor and presentation.

With a Warm Beverage

• Hot Apple Cider: The sweetness of the cider complements the pumpkin spice in the cookies beautifully.
• Cinnamon Hot Chocolate: Rich and creamy, this drink pairs well with the chewy texture of the cookies.

As a Dessert Platter

• Cheese Selection: Offer a variety of soft cheeses; their creaminess balances the cookie’s sweetness.
• Seasonal Fruit: Fresh apples, pears, or figs add a refreshing contrast and enhance the autumn theme.

For Special Occasions

• Cookie Ice Cream Sandwiches: Sandwich your favorite ice cream between two cookies for a decadent treat.
• Gift Packages: Wrap them in festive packaging for a thoughtful homemade gift during holidays or celebrations.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

Achieving the ideal texture and flavor in your Chewy Pumpkin Snickerdoodle Cookies is easier than you think. Here are some tips to ensure they turn out perfectly every time.

• Use room temperature ingredients: This helps create a smooth batter and ensures even mixing.
• Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife to avoid dense cookies.
• Cool the butter properly: Ensure your browned butter is cool but still liquid to prevent cookies from spreading too much during baking.
• Don’t overmix: Mix just until combined to maintain that chewy texture.
• Bake one tray at a time: This allows for even baking and prevents uneven heat distribution in your oven.
• Store properly: Keep leftover cookies in an airtight container at room temperature to maintain their chewiness.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

Pairing side dishes with your Chewy Pumpkin Snickerdoodle Cookies can elevate your dessert experience. Here are some ideas that go well with these delicious treats.

1. Creamy Yogurt Parfait: Layer yogurt with granola and fruits for a refreshing balance to the sweetness of the cookies.
2. Spiced Nuts: A mix of roasted nuts with cinnamon and sugar adds crunch and complements the pumpkin flavor.
3. Pumpkin Soup: A warm bowl of creamy pumpkin soup can be a comforting accompaniment during cooler months.
4. Maple Glazed Carrots: These sweet carrots provide an earthy flavor that pairs nicely with the cookies’ sweetness.
5. Apple Crisp: The warmth and cinnamon flavors of apple crisp echo those in the cookies for a delightful dessert duo.
6. Chai Tea Cake: A slice of moist chai tea cake enhances the spiced elements found in pumpkin snickerdoodles.

Common Mistakes to Avoid

Avoiding mistakes can make a big difference when baking these chewy pumpkin snickerdoodle cookies. Here are some common pitfalls:

• Not browning the butter properly: If you don’t brown the butter until it’s nutty and golden, your cookies may lack depth of flavor. Make sure to watch it closely as it cooks.
• Using wet pumpkin puree: Excess moisture in the pumpkin puree can lead to overly soft cookies. Always press the puree with paper towels to absorb extra liquid before measuring.
• Skipping the chilling step for butter: If the browned butter is too warm when mixed, your cookies will spread too much in the oven. Chill the butter until it’s cool but still liquid.
• Overmixing the dough: Overmixing can lead to tough cookies. Mix just until combined to keep them tender and chewy.
• Neglecting oven temperature accuracy: An inaccurate oven temperature can affect cookie texture. Use an oven thermometer to ensure your baking environment is at 350 F/180 C.

Storage & Reheating Instructions

Refrigerator Storage

• Store the chewy pumpkin snickerdoodle cookies in an airtight container.
• They can last up to 2-3 days in the refrigerator without losing freshness.

Freezing Chewy Pumpkin Snickerdoodle Cookies

• To freeze, place cookie dough balls on a baking sheet until firm, then transfer them to a freezer-safe bag.
• The dough can be frozen for up to 3 months; just thaw before baking.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat to 350 F (180 C) and heat cookies for about 5 minutes for fresh taste.
• Microwave: Heat individual cookies on a plate for about 10-15 seconds for a warm treat.
• Stovetop: Place cookies in a pan over low heat, covering with a lid for about 2-3 minutes until warmed through.

Frequently Asked Questions

Here are some common questions about chewy pumpkin snickerdoodle cookies:

How do I achieve the perfect chewiness in my Chewy Pumpkin Snickerdoodle Cookies?

To ensure chewiness, avoid overbaking and use egg yolks instead of whole eggs.

Can I substitute any ingredients in this chewy pumpkin snickerdoodle cookie recipe?

Yes! You can replace all-purpose flour with gluten-free flour or use coconut sugar instead of granulated sugar for a different flavor profile.

What should I do if my dough is too sticky?

If your dough is sticky, chill it longer in the fridge or add a bit more flour until it’s manageable.

Are there any variations I can try with these Chewy Pumpkin Snickerdoodle Cookies?

Absolutely! Consider adding chocolate chips, nuts, or even dried cranberries for added texture and flavor.

Final Thoughts

These chewy pumpkin snickerdoodle cookies offer delightful fall flavors and are easy to make without any complicated steps. Their versatility allows you to customize them with various add-ins or spices. Give this recipe a try and enjoy these delicious treats!