Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are the perfect blend of chewy and gooey goodness! With rich flavors of brown butter, pumpkin spice, and cinnamon sugar, these cookies are a delightful treat for any occasion. Whether it’s a cozy fall gathering or a simple afternoon snack, these cookies will surely impress your family and friends. Plus, they require no chill time and no mixer, making them incredibly easy to whip up!

Why You’ll Love This Recipe

• Easy to Prepare: This recipe requires no chilling time and can be made without any special equipment.
• Rich Flavors: The combination of brown butter and pumpkin spice creates an irresistible flavor profile.
• Perfectly Chewy: These cookies come out soft and chewy, making them the ultimate comfort food.
• Versatile Enjoyment: Great for holidays or everyday treats, they fit perfectly in lunchboxes or as dessert.
• Quick Bake Time: With a baking time of just 10-12 minutes, you won’t have to wait long to enjoy your cookies.

Tools and Preparation

To make these delicious cookies, gather your kitchen essentials. The right tools will help ensure everything goes smoothly.

Essential Tools and Equipment

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

Importance of Each Tool

• Baking trays: Essential for evenly baking the cookies while providing enough space for spreading.
• Large stainless steel pan: Ideal for browning butter to achieve that nutty flavor without sticking.
• Glass measuring cup: Allows you to measure the browned butter accurately while checking its temperature.

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.

For the Cookies:

• 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

For Rolling:

• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon

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

In a large stainless steel pan over medium heat, brown the butter. It will foam and crackle; this is normal! Stir occasionally until it develops a nutty aroma with brown bits at the bottom. Remove from heat once browned.

Step 3: Cool the Butter

Pour the 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 Pumpkin Puree

Spread Libby’s pumpkin puree on a plate. Use paper towels to absorb excess liquid until it resembles soft playdough (about 1/3 cup).

Step 5: Combine Sugars

Once the butter is cool, whisk together the brown sugar and granulated sugar in a mixing bowl until combined.

Step 6: Add Wet Ingredients

Whisk in egg yolks, vanilla extract, and prepared pumpkin puree until smooth.

Step 7: Mix Dry Ingredients

Gently fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined. Chill dough in the fridge for 5 minutes if too soft.

Step 8: Prepare Cinnamon Sugar

In a small bowl, mix together granulated sugar and ground cinnamon.

Step 9: Form Cookies

Scoop dough into balls about 3 tablespoons each. Roll each ball in cinnamon sugar before placing on lined trays spaced about 2-3 inches apart.

Step 10: Bake

Bake each tray one at a time for about 10-12 minutes or until edges are golden brown. Allow cooling completely on a wire rack before enjoying!

Now you’re ready to bake up some delicious Chewy Pumpkin Snickerdoodle Cookies that everyone will love! Enjoy your homemade treats!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are perfect for any gathering or cozy night in. Here are some delightful serving suggestions to enhance your cookie experience.

With a Glass of Milk

• Pair these cookies with cold milk for a classic combination that brings out their flavors.

Warmed with Ice Cream

• Serve the cookies warm, topped with a scoop of vanilla or cinnamon ice cream for a delicious dessert.

Coffee or Tea Break

• Enjoy these cookies alongside your favorite coffee or tea as an afternoon treat.

Festive Platter

• Arrange them on a beautiful platter with other fall treats like caramel apples and pumpkin muffins for a seasonal display.

Gift Them

• Package these cookies in a decorative box and give them as gifts during the holiday season or at potlucks.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

Achieving the perfect chewy texture and rich flavor in your pumpkin snickerdoodles is easy with these tips.

• Brown the Butter Properly: Ensure you watch the butter closely while browning it. The nutty aroma and brown bits are key to deepening the flavor.
• Use Room Temperature Ingredients: Make sure your butter, eggs, and pumpkin puree are at room temperature for better mixing and consistent texture.
• Measure Flour Correctly: Scoop flour into your measuring cup gently without packing it down. This prevents dense cookies.
• Chill the Dough if Needed: If your dough feels too soft, chilling it will help stabilize it for perfect cookie shapes when baking.
• Watch Baking Time: Keep an eye on the edges. You want them golden brown while ensuring the centers remain slightly underbaked for that chewy texture.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

Enhance your dessert spread by pairing these delicious cookies with complementary side dishes.

1. Apple Cider Donuts: These soft, spiced donuts pair beautifully with pumpkin flavors and add a festive touch.
2. Pumpkin Spice Latte: A warm drink that echoes the spices in your cookies makes for a cozy combination.
3. Cheesecake Bites: Mini cheesecake bites provide a creamy contrast to the chewy snickerdoodles.
4. Caramel Sauce Dip: Offer caramel sauce on the side for dipping; its sweetness complements the spices perfectly.
5. Spiced Nuts: Roasted nuts seasoned with cinnamon and nutmeg provide crunchy texture alongside soft cookies.
6. Fruit Salad: A fresh fruit salad can balance out the sweetness of your cookies while adding brightness to your dessert table.

Common Mistakes to Avoid

When making Chewy Pumpkin Snickerdoodle Cookies, avoiding common mistakes can ensure your cookies turn out perfectly every time.

• Using warm butter: Warm butter can lead to flat cookies that spread too much. Always cool your browned butter to the correct temperature before mixing.
• Skipping pumpkin puree preparation: Excess moisture in pumpkin puree can make cookies soggy. Make sure to press out any extra liquid using paper towels.
• Not measuring flour correctly: Incorrect flour measurement can ruin the cookie texture. Use the spoon and level method instead of scooping directly from the bag.
• Overbaking the cookies: Overbaked cookies can become hard rather than chewy. Keep a close eye on them, and remove them from the oven when they are slightly underbaked.
• Not chilling the dough: Chilling the cookie dough helps improve texture and flavor. If the dough seems soft, chill it for longer to ensure better results.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container at room temperature for up to 2-3 days.
• Place parchment paper between layers of cookies to prevent sticking.

Freezing Chewy Pumpkin Snickerdoodle Cookies

• Freeze cookie dough balls for up to 3 months in a freezer-safe bag or container.
• For best results, flash freeze the dough on a baking sheet before transferring to a bag.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat the oven to 350°F (180°C) and warm cookies for about 5 minutes for optimal softness.
• Microwave: Heat individual cookies for 10-15 seconds. Be careful not to overheat!
• Stovetop: Place a cookie in a covered skillet on low heat for a few minutes until warmed through.

Frequently Asked Questions

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

Can I use a different type of flour?

Yes, you can substitute all-purpose flour with gluten-free flour blends if needed, but be mindful of texture changes.

How do I make these cookies vegan?

You can replace eggs with flaxseed meal or applesauce and use plant-based butter instead of regular butter.

What is the best way to measure flour?

To measure flour accurately, spoon it into your measuring cup and level it off with a knife instead of scooping directly from the bag.

Can I add nuts or chocolate chips?

Absolutely! Adding nuts or chocolate chips can enhance flavor and add texture. Experiment with your favorites!

How should I store leftover cookie dough?

Store leftover cookie dough in an airtight container in the fridge for up to a week or freeze it for later use.

Final Thoughts

Chewy Pumpkin Snickerdoodle Cookies are a delightful treat perfect for fall gatherings or cozy nights at home. Their soft, gooey texture combined with warm spices makes them irresistible. Feel free to customize these cookies by adding chocolate chips, nuts, or even different spices. Give this recipe a try; you won’t be disappointed!