Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are a delightful treat that captures the essence of fall in every bite. With their gooey texture and warm spices, they are perfect for cozy gatherings, holiday celebrations, or simply enjoying at home. The combination of brown butter, pumpkin puree, and cinnamon sugar makes these cookies irresistibly flavorful and a must-try for any dessert lover.

Why You’ll Love This Recipe

• Quick and Easy: No mixer or chill time is required, making preparation a breeze.
• Fall Flavors: The blend of pumpkin spice and cinnamon creates a seasonal taste that warms the soul.
• Super Chewy Texture: These cookies boast a soft, chewy interior with slightly crispy edges that satisfy every craving.
• Versatile Enjoyment: Great for holiday parties or as an everyday snack, these cookies fit all occasions.
• Minimal Ingredients: Simple pantry staples come together to create something truly special.

Tools and Preparation

To make these delicious Chewy Pumpkin Snickerdoodle Cookies, you’ll need a few essential tools to ensure everything goes smoothly.

Essential Tools and Equipment

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

Importance of Each Tool

• Mixing bowl: A sturdy bowl is essential for combining ingredients without spills.
• Whisk: Using a whisk helps incorporate air into the batter, leading to fluffier cookies.
• Baking trays: Proper trays allow even baking and prevent sticking when lined with parchment paper.

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 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
• 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. Stand nearby, watch, and stir 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 one cup of browned butter (184 grams). Pour it into a glass measuring cup and let it chill in the fridge for about 45-60 minutes until it cools down but remains liquid. Stir every 20 minutes.

Step 4: Prepare the Pumpkin Puree

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

Step 5: Mix Sugars into Butter

When the butter is cool, whisk in the brown sugar and granulated sugar 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 combined.

Step 7: Combine Dry Ingredients

Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the dough in the fridge for five minutes to firm up.

Step 8: Roll Dough Balls

In a small bowl, mix cinnamon with granulated sugar. Scoop dough into three-tablespoon-sized balls and roll each ball in cinnamon sugar. Place them 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 keeping the middle puffy and slightly underbaked. Let cool completely on a wire rack before enjoying!

Step 10: Store Leftovers

Store leftover cookies in an airtight container at room temperature for two to three days. If you freeze cookie 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 any occasion and can be enjoyed in various delightful ways. Whether you’re having a cozy night in or hosting a gathering, here are some great serving suggestions.

With a Glass of Milk

• Pair these cookies with a cold glass of milk for a classic dessert experience that enhances the cookie’s flavors.

Warmed Up

• Gently warm the cookies in the microwave for 10 seconds to revive their gooey texture and make them extra comforting.

Ice Cream Sandwiches

• Use two cookies to create an ice cream sandwich filled with your favorite flavor, adding an extra layer of sweetness.

Coffee or Tea Pairing

• Enjoy these cookies with a hot cup of coffee or tea. The spices in the cookies complement the warmth of your beverage beautifully.

Gift-Wrapping

• Package these cookies in festive boxes or bags as homemade gifts for friends and family during the fall season.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

Perfecting chewy pumpkin snickerdoodle cookies is easier than you think! Here are some tips to ensure they turn out delicious every time.

• Use fresh ingredients: Make sure your baking powder and spices are fresh for the best flavor and texture.
• Don’t skip browning the butter: This step adds nutty depth and richness that elevates your cookies.
• Measure flour correctly: Spoon flour into your measuring cup and level it off to avoid dense cookies.
• Chill the dough: If your dough feels soft, chill it longer in the fridge to help maintain their shape while baking.
• Monitor baking time: Keep an eye on them as they bake, pulling them out when they’re slightly underbaked for that perfect chewy texture.
• Experiment with toppings: Try adding chocolate chips or nuts for additional flavor and crunch!

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

Chewy pumpkin snickerdoodle cookies can be complemented by various side dishes that enhance their flavors. Here are some excellent options.

1. Apple Cider
   This warm drink brings out the fall flavors and pairs perfectly with the spiced notes of pumpkin.

2. Pumpkin Spice Latte
   A creamy latte made with pumpkin spice complements these cookies beautifully, creating a seasonal treat.

3. Cream Cheese Frosting
   Serve a side of this rich frosting for dipping or spreading on top of each cookie for added indulgence.

4. Roasted Pecans
   Crunchy, sweet pecans provide texture contrast and pair well with the soft chewiness of the cookies.

5. Caramel Sauce
   Drizzle warm caramel over the cookies for an extra layer of flavor that makes them even more irresistible.

6. Whipped Cream
   Lightly sweetened whipped cream can be dolloped on top of each cookie or served alongside for a delightful touch.

Common Mistakes to Avoid

When making Chewy Pumpkin Snickerdoodle Cookies, it’s easy to make small mistakes that can affect the outcome. Here are some common pitfalls to avoid:

• Using warm butter: Warm butter will cause your cookies to spread too much. Always ensure your browned butter is cool before mixing.
• Skipping the pumpkin puree drying step: Not drying your pumpkin puree can lead to overly moist cookies. Take the time to soak up excess liquid with paper towels.
• Not measuring flour correctly: Adding too much flour can make your cookies dry. Use a kitchen scale or spoon and level method for accurate measurement.
• Ignoring oven temperature: Baking at a temperature that is too hot can burn the edges while leaving the center underbaked. Always preheat your oven properly.
• Overmixing the dough: Overmixing can develop gluten, resulting in tough cookies. Mix just until combined for that chewy texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store Chewy Pumpkin Snickerdoodle Cookies in an airtight container.
• They will stay fresh for about 2-3 days in the fridge.

Freezing Chewy Pumpkin Snickerdoodle Cookies

• Place cookies in a single layer on a baking sheet and freeze individually before transferring them to a freezer-safe bag.
• These cookies can be frozen for up to 3 months.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat to 350°F and bake for about 5 minutes until warm.
• Microwave: Heat one cookie at a time on a microwave-safe plate for about 10-15 seconds.
• Stovetop: Place cookies on a skillet over low heat for about 1-2 minutes, flipping halfway through.

Frequently Asked Questions

What makes these Chewy Pumpkin Snickerdoodle Cookies chewy?

The use of brown sugar and egg yolks contributes to the chewy texture of these cookies, while the proper mixing technique helps maintain moisture.

Can I use canned pumpkin for this recipe?

Yes, using canned pumpkin puree is perfect for Chewy Pumpkin Snickerdoodle Cookies. Just make sure it’s room temperature for best results.

How do I customize my Chewy Pumpkin Snickerdoodle Cookies?

You can add chocolate chips, nuts, or even white chocolate chunks to enhance flavor and texture according to your preference!

How long do these cookies take to bake?

These Chewy Pumpkin Snickerdoodle Cookies typically bake for about 10-12 minutes, depending on your oven.

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it or freeze it until you’re ready to bake.

Final Thoughts

Chewy Pumpkin Snickerdoodle Cookies combine fall flavors with delightful chewiness, making them a perfect treat for any occasion. Experiment with different spices or mix-ins to create your own unique version. Don’t hesitate—give this delightful recipe a try!

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Chewy Pumpkin Snickerdoodle Cookies

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

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Description

Indulge in the delightful taste of Chewy Pumpkin Snickerdoodle Cookies, a perfect autumn treat that captures the essence of fall in every bite. These cookies are soft and chewy with a warm blend of pumpkin spice and cinnamon sugar, making them ideal for cozy gatherings or simply enjoying at home. The rich flavor from brown butter combined with luscious pumpkin puree creates an irresistible dessert that will charm any sweet tooth. With no mixer required and minimal prep time, these cookies are as easy to make as they are delicious. Whether paired with milk, warmed up, or transformed into ice cream sandwiches, your taste buds will thank you!

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Ingredients

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• 1 cup unsalted American butter
• 2/3 cup Libby’s Pumpkin Puree
• 1/2 cup granulated sugar
• 1/2 cup + 2 tablespoon dark brown sugar
• 2 large egg yolks
• 2 teaspoon 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 the oven to 350°F (180°C) and line baking trays with parchment paper.
2. Brown the butter in a pan over medium heat; then cool it slightly.
3. Dry the pumpkin puree using paper towels until it feels like soft playdough.
4. Mix sugars into cooled brown butter until sandy.
5. Whisk in egg yolks, vanilla extract, and prepared pumpkin puree.
6. Fold in flour, spices, salt, cream of tartar, and baking soda until just combined.
7. Roll dough into balls and coat them with cinnamon-sugar mixture.
8. Bake for 10-12 minutes until edges are golden but centers remain puffy.

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

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 140
• Sugar: 9g
• Sodium: 90mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 35mg