Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are a delightful fall treat that combines the classic snickerdoodle texture with the warm flavors of pumpkin and spices. Perfect for cozy gatherings, these cookies are incredibly chewy, gooey, and full of flavor. With no chill time required and no mixer needed, they’re easy to whip up anytime you crave something sweet and seasonal. Enjoy them during holiday celebrations, as an afternoon snack, or as a comforting dessert after dinner.

Why You’ll Love This Recipe

• Easy to Make: This recipe requires no chilling time and no mixer, making it simple for bakers of all levels.
• Packed with Flavor: The combination of brown butter, pumpkin spice, and cinnamon sugar creates a rich flavor profile that screams fall.
• Chewy Texture: These cookies are perfectly chewy in the center while remaining slightly crispy on the edges.
• Versatile Treat: Great for holidays, gatherings, or just a cozy night in; they fit any occasion with ease.
• No Special Ingredients Required: Most ingredients are pantry staples, ensuring you can make them whenever you want.

Tools and Preparation

Before starting your cookie adventure, gather your essential tools. Having everything ready will streamline your baking process.

Essential Tools and Equipment

• Baking trays
• Parchment paper
• Large stainless steel pan
• Glass measuring cup
• Mixing bowls
• Whisk
• Rubber spatula

Importance of Each Tool

• Baking trays: Essential for even cooking; ensures your cookies bake uniformly without burning.
• Parchment paper: Prevents sticking and makes cleanup a breeze; perfect for easy cookie removal.
• Large stainless steel pan: Ideal for browning butter; allows for better heat distribution which enhances flavor.

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 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. It will foam, pop, and crackle—this is normal! Stir occasionally so it doesn’t burn. Once it smells nutty and has brown bits at the bottom, remove from heat.

Step 3: Cool the Butter

You should have slightly under 1 cup of browned butter (184 grams). Pour it into a glass measuring cup and chill in the fridge. Stir every 20 minutes until a thermometer reads 70-75 F. Ensure it cools but remains liquid to prevent flat cookies.

Step 4: Prepare Pumpkin Puree

Spread the pumpkin puree on a plate. Use paper towels to soak up excess liquid until it’s dry like soft playdough. Measure out roughly 1/3 cup (68-75 grams).

Step 5: Mix Sugars with Butter

When the butter has cooled, whisk in both sugars for about one minute until it resembles wet sand.

Step 6: Add Egg Yolks and Vanilla

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

Step 7: Combine Dry Ingredients

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

Step 8: Prepare Cinnamon Sugar Coating

In a small bowl, mix together cinnamon and granulated sugar. Scoop out dough into balls approximately three tablespoons each and roll them in the cinnamon sugar mixture before placing them on prepared baking sheets.

Step 9: Bake Cookies

Bake one tray at a time for about 10–12 minutes or until edges are golden brown while keeping centers puffy yet slightly underbaked. Allow cookies to cool completely on a wire rack.

Step 10: Store Leftovers

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

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are perfect for any occasion, whether you’re hosting a fall gathering or enjoying a cozy night in. Here are some delightful serving suggestions to enhance your cookie experience.

Pair with a Warm Beverage

• Coffee: The rich flavors of coffee complement the spices in the cookies beautifully.
• Hot Chocolate: Enjoy the sweet cocoa with your pumpkin snickerdoodles for a comforting treat.
• Chai Tea: The warm spices in chai tea echo the flavors of pumpkin spice, creating a harmonious pairing.

Add a Scoop of Ice Cream

• Vanilla Ice Cream: A classic choice that balances the sweetness of the cookies.
• Pumpkin Ice Cream: For an extra autumnal touch, this flavor enhances the pumpkin experience!
• Cinnamon Ice Cream: The spiced flavor pairs perfectly with the cinnamon sugar coating on the cookies.

Create Cookie Sandwiches

• Frosting Filling: Use cream cheese frosting or vanilla buttercream between two cookies for an indulgent treat.
• Nut Butter Spread: Spread almond or peanut butter for a nutty twist that adds protein and richness.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

Chewy pumpkin snickerdoodle cookies can be enjoyed alongside various delicious side dishes. Here are some tasty options that pair well!

1. Apple Cider Donuts: These sweet donuts have hints of spice that match well with pumpkin flavor and add a fun twist.
2. Caramel-Pecan Brownies: Rich brownies drizzled with caramel create a decadent dessert platter to complement your cookies.
3. Spiced Pumpkin Soup: A warm soup can balance out the sweetness of your cookies while enhancing fall flavors.
4. Roasted Sweet Potatoes: Their natural sweetness makes them a delightful side dish that echoes the flavors in your cookies.
5. Cheese Platter: Include creamy cheeses like brie or goat cheese with some dried fruits for a savory-sweet combination.
6. Mixed Green Salad: A fresh salad with nuts and cranberries provides crunch and brightness against the rich cookie flavors.

Common Mistakes to Avoid

When making Chewy Pumpkin Snickerdoodle Cookies, it’s easy to run into some common pitfalls. Here are a few mistakes to keep in mind.

• Using warm butter: Always ensure your browned butter has cooled properly. Warm butter can lead to flat cookies instead of the chewy texture you desire.
• Neglecting pumpkin preparation: Make sure to drain excess moisture from the pumpkin puree. This step is crucial for achieving the right consistency in your cookie dough.
• Ignoring dough chilling: If your dough feels too soft, don’t skip chilling it for a few minutes. Chilling helps the cookies hold their shape during baking.
• Overbaking: Keep an eye on your cookies while they bake. Remove them from the oven when the edges are golden and the center looks slightly underbaked for a chewy result.
• Not measuring flour correctly: Use the spoon-and-level method to measure flour accurately. Too much flour can make cookies dry and crumbly.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container at room temperature for up to 2-3 days.
• If you live in a humid environment, consider refrigerating them to maintain freshness.

Freezing Chewy Pumpkin Snickerdoodle Cookies

• Freeze cookie dough balls before baking for up to 3 months.
• Place them in a single layer on a baking sheet until frozen, then transfer them into a freezer-safe bag or container.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat to 350°F (175°C) and warm cookies for about 5 minutes for best results.
• Microwave: Heat one cookie at a time on low power for about 10-15 seconds.
• Stovetop: Place cookies in a pan over low heat, covering with a lid for 1-2 minutes until warmed through.

Frequently Asked Questions

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

Can I use other types of squash?

Yes! You can substitute pumpkin with other pureed squashes like butternut or acorn squash for similar flavors.

How do I make these cookies gluten-free?

To make gluten-free Chewy Pumpkin Snickerdoodle Cookies, use a gluten-free all-purpose flour blend that measures cup-for-cup like regular flour.

What can I use instead of brown sugar?

You can replace brown sugar with coconut sugar or even a mix of granulated sugar and molasses for similar taste and moisture.

How should I store leftover cookies?

Store leftover Chewy Pumpkin Snickerdoodle Cookies in an airtight container at room temperature, or refrigerate them if you live in a humid area.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are not only delicious but also versatile! Their rich flavors make them perfect for any fall gathering or cozy evening treat. Feel free to customize them by adding nuts or chocolate chips for an extra twist!