Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are the ultimate fall treat! Soft, gooey, and bursting with flavors of brown butter and pumpkin spice, they are perfect for any occasion. Whether you’re hosting a cozy gathering or just craving a sweet snack, these cookies will delight your taste buds. With no mixer required and zero chill time, you can whip up these delicious cookies in no time!

Why You’ll Love This Recipe

• Easy to Make: With simple steps and no need for a mixer, this recipe is perfect for bakers of all levels.
• Fall Flavors: The combination of pumpkin spice and brown butter creates a rich flavor that captures the essence of autumn.
• No Chill Time: You can bake these cookies immediately after mixing your ingredients—no waiting required!
• Versatile Treat: These cookies are great for parties, holiday gatherings, or as an everyday snack.
• Gooey Texture: Each cookie is chewy and soft, making them an irresistible delight that pairs perfectly with a cup of coffee or tea.

Tools and Preparation

Before you start baking your Chewy Pumpkin Snickerdoodle Cookies, gather the essential tools you’ll need for this recipe. Having everything ready will make the process smooth and enjoyable.

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; ensures that cookies are spread out properly.
• Parchment paper: Prevents sticking and makes cleanup easy.
• Large stainless steel pan: Perfect for browning butter, as it provides 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!

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 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 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! Stir occasionally to prevent burning. When it smells nutty and has brown bits at the bottom, remove it from the heat.

Step 3: Cool the Butter

Pour just under 1 cup of browned butter into a glass measuring cup. Chill in the fridge for about 45-60 minutes until it reaches 70-75 F but remains liquid.

Step 4: Prepare the Pumpkin Puree

Spread the pumpkin puree onto a plate. Use paper towels to soak up excess liquid until it feels dry like soft playdough, measuring roughly 1/3 cup (68-75 grams).

Step 5: Mix Sugars into Butter

Once cooled, whisk in both sugars into the browned butter for about one minute until it resembles wet sand.

Step 6: Combine Wet Ingredients

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

Step 7: Add Dry Ingredients

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

Step 8: Prepare Cinnamon Sugar

In a small bowl, combine cinnamon with granulated sugar. Scoop out dough into balls (about three tablespoons each) and roll them in cinnamon sugar before placing them on prepared baking sheets spaced two to three inches apart.

Step 9: Bake Cookies

Bake one tray at a time for about 10-12 minutes until edges are golden brown while keeping the center slightly underbaked. Allow cooling on wire racks before enjoying!

Step 10: Store Leftovers

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

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are delicious on their own, but with a few creative serving suggestions, you can elevate your dessert game. Here are some ideas to enjoy these cookies even more.

With a Cup of Warm Beverage

• Coffee: Pairing these cookies with a warm cup of coffee enhances the rich flavors.
• Hot Chocolate: The sweetness of hot chocolate balances perfectly with the spiced cookies.
• Chai Tea: Enjoying the cookies with chai tea brings out the pumpkin spice notes beautifully.

As an Ice Cream Sandwich

• Vanilla Ice Cream: Sandwich a scoop of creamy vanilla ice cream between two cookies for a delightful treat.
• Pumpkin Ice Cream: For a seasonal twist, use pumpkin-flavored ice cream to complement the cookie’s flavor.

Topped with Whipped Cream

• Homemade Whipped Cream: A dollop of freshly whipped cream adds a light and airy texture that contrasts nicely with the chewy cookies.
• Cinnamon Whipped Cream: Mix in some cinnamon for an extra flavor boost that resonates with the cookie’s spices.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

Baking perfect Chewy Pumpkin Snickerdoodle Cookies is all about attention to detail. Here are some tips to ensure your cookies turn out just right.

• Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better mixing and texture.
• Don’t Overmix the Dough: Gently fold in dry ingredients until just combined to maintain cookie softness.
• Measure Flour Correctly: Spoon flour into your measuring cup instead of scooping to avoid dense cookies.
• Chill Dough if Necessary: If your dough feels too soft, chilling it for a bit can help maintain shape during baking.
• Check Oven Temperature: An oven thermometer can ensure your oven is at the correct temperature for even baking.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

While these cookies shine on their own, pairing them with side dishes can create a well-rounded dessert experience. Here are some great options to consider.

1. Apple Cider – This warm beverage complements the spices in the cookies and enhances fall flavors.
2. Cream Cheese Frosting – A rich and tangy frosting can be served on the side for dipping or spreading on cookies.
3. Gingerbread Cake – The flavors of gingerbread pair beautifully with pumpkin, making this cake a delightful addition.
4. Chocolate Fondue – Melted chocolate provides a fun dipping option that adds richness to every bite of cookie.
5. Pecan Pie Bars – The nutty sweetness of pecan pie bars harmonizes well with pumpkin snickerdoodles.
6. Roasted Nuts – A mix of spiced or candied nuts adds crunch and textural contrast to the soft cookies.

Common Mistakes to Avoid

When making Chewy Pumpkin Snickerdoodle Cookies, avoiding common pitfalls can ensure your cookies turn out perfectly chewy and flavorful.

• Incorrect Butter Temperature: Using butter that is too warm can make your cookies spread too much while baking. Always let the browned butter cool to 70-75°F before mixing.
• Not Drying Pumpkin Puree: If you skip pressing the pumpkin puree to remove excess moisture, your cookies may become too wet and lose their desired texture. Take time to dry it properly for the best results.
• Overmixing the Dough: Mixing too long can lead to tough cookies. Combine ingredients until just incorporated for a tender chew.
• Skipping Chilling Time: If you don’t chill the dough, your cookies might not hold their shape during baking. A quick chill of 5 minutes helps firm up the dough.
• Using Freshly Ground Cinnamon Only: While fresh spices are great, they can sometimes overpower other flavors. Mixing with granulated sugar ensures an even distribution of flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• For best results, place parchment paper between layers of cookies.

Freezing Chewy Pumpkin Snickerdoodle Cookies

• Freeze cookie dough balls for up to 2 months.
• Use a freezer-safe container or bag to prevent freezer burn.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat to 350°F (175°C) and bake for about 5-7 minutes until warmed through.
• Microwave: Heat each cookie for about 10-15 seconds until soft; avoid overheating.
• Stovetop: Place cookies in a skillet over low heat for a couple of minutes, covered, to warm gently.

Frequently Asked Questions

Here are some common questions about Chewy Pumpkin Snickerdoodle Cookies.

Can I use different types of flour?

Yes! You can substitute all-purpose flour with a gluten-free blend if needed. Just ensure it’s a one-to-one replacement.

How do I make my Chewy Pumpkin Snickerdoodle Cookies more flavorful?

Adding extra pumpkin spice or even a pinch of nutmeg can enhance the flavor profile significantly.

Can I add nuts or chocolate chips?

Absolutely! Customize by folding in nuts or chocolate chips after mixing the dry ingredients into the dough.

How do I store leftover cookies?

Store them in an airtight container at room temperature for up to three days or refrigerate for longer freshness.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are a delightful treat perfect for fall gatherings or cozy nights at home. With their rich pumpkin flavor and chewy texture, they are sure to impress anyone who tries them. Feel free to customize with your favorite mix-ins like nuts or chocolate chips for an extra special touch!