Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are a delightful treat for any occasion! With their gooey texture and rich fall flavors of brown butter, pumpkin spice, and cinnamon sugar, they are sure to be a hit. Perfect for cozy gatherings, holiday celebrations, or simply enjoying at home, these cookies require no chill time and no mixer. You’ll love how easy they are to make while still impressing everyone with their deliciousness!

Why You’ll Love This Recipe

• Easy to Prepare: No mixer needed! Just whisk and fold the ingredients together for a hassle-free baking experience.
• Fall Flavors: Infused with brown butter and pumpkin spice, these cookies capture the essence of autumn in every bite.
• Gooey Texture: The unique method ensures the cookies remain chewy and slightly underbaked in the center for that perfect gooeyness.
• Versatile Treat: Great for parties, holiday cookie swaps, or just as an everyday snack to satisfy your sweet tooth.
• No Chill Time Required: Whip them up quickly without waiting around for dough to chill.

Tools and Preparation

To make your Chewy Pumpkin Snickerdoodle Cookies perfectly, you’ll need some essential tools in your kitchen.

Essential Tools and Equipment

• Baking trays
• Parchment paper
• Large mixing bowl
• Glass measuring cup
• Whisk
• Rubber spatula

Importance of Each Tool

• Baking trays: These provide the surface needed to bake your cookies evenly. A good quality tray will help avoid burnt bottoms.
• Parchment paper: Lining your trays with parchment paper prevents sticking and makes cleanup effortless.
• Large mixing bowl: A spacious bowl allows enough room to mix all ingredients thoroughly without spilling.
• Glass measuring cup: Perfect for accurately measuring liquids like browned butter or pumpkin puree.

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

• 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. Watch as it foams, pops, and crackles while cooking. Stir occasionally to prevent burning until you see brown bits at the bottom and it has a nutty aroma. Remove from heat once done.

Step 3: Cool the Butter

Pour the browned butter into a glass measuring cup and let it cool in the fridge for about 45-60 minutes until it reaches a temperature between 70-75 F. Stir every 20 minutes during this process.

Step 4: Prepare the Pumpkin Puree

Spread the pumpkin puree on a plate. Use paper towels to soak up excess liquid until it feels dry like soft playdough. You should have roughly 1/3 cup of drier pumpkin puree after this step.

Step 5: Mix Sugars with Butter

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

Step 6: Add Wet Ingredients

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

Step 7: Combine Dry Ingredients

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

Step 8: Roll into Balls

In a small bowl, combine cinnamon with sugar for rolling. Scoop dough into balls approximately three tablespoons each and roll them in the cinnamon-sugar mixture before placing them on prepared baking sheets spaced apart by about two inches.

Step 9: Bake Cookies

Bake one tray at a time for about 10-12 minutes or until edges turn golden brown while keeping centers puffy. Let cool completely on wire racks after baking.

Step 10: Store Leftovers

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

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies are perfect for any occasion, whether it’s a cozy family gathering or a festive holiday celebration. Here are some delightful serving suggestions to elevate your cookie experience.

With a Warm Beverage

• Pumpkin Spice Latte: The classic fall drink complements the pumpkin flavors beautifully.
• Chai Tea: The spices in chai enhance the cinnamon and pumpkin spice in the cookies.
• Hot Chocolate: Rich and creamy hot chocolate adds a comforting touch.

On a Dessert Platter

• Assorted Cookies: Pair with other fall cookies like oatmeal raisin or chocolate chip for variety.
• Fruit Slices: Fresh apples or pears provide a refreshing contrast to the sweetness of the cookies.
• Nuts: A mix of almonds and walnuts offers a crunchy texture alongside the soft cookies.

For Special Occasions

• Birthday Parties: Serve as an alternative to cake, decorated with autumn-themed sprinkles.
• Thanksgiving Dessert Table: Include them with pies and other seasonal treats for a full dessert spread.
• Gift Bundles: Pack them in decorative boxes as sweet gifts for friends and family.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

To achieve the ultimate chewy texture in your Chewy Pumpkin Snickerdoodle Cookies, follow these essential tips.

• Use Room Temperature Ingredients: Ensure all your ingredients, especially butter and eggs, are at room temperature for even mixing.
• Brown Your Butter Carefully: Properly browning the butter brings out a nutty flavor that enhances the overall taste of your cookies.
• Measure Flour Accurately: Use the spoon-and-level method to avoid adding too much flour, which can make cookies dry.
• Don’t Overmix the Dough: Mix until just combined to maintain that chewy texture; overmixing can lead to tougher cookies.
• Chill If Necessary: If your dough feels too soft, chill it briefly in the fridge before baking for better shaping.
• Watch Baking Time Closely: Remove cookies from the oven when they are slightly underbaked in the center for maximum chewiness.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies can be complemented by various side dishes. Here are some fantastic options:

1. Apple Crisp: This warm dessert contrasts nicely with chewy cookies while enhancing fall flavors.
2. Caramel Sauce: Drizzle over cookies or serve on the side for an extra sweet treat.
3. Cinnamon Ice Cream: Creamy and spiced ice cream pairs well with warm cookies for a delightful dessert experience.
4. Pumpkin Soup: A savory option that balances sweetness with rich flavors; serve it as an appetizer before dessert.
5. Cheese Platter: Include mild cheeses like brie or gouda that pair wonderfully with sweet treats.
6. Pecan Pie Bars: These bars add another layer of sweetness while keeping within the fall theme.

Common Mistakes to Avoid

Many people make simple mistakes when baking Chewy Pumpkin Snickerdoodle Cookies. Here are some common pitfalls and how to avoid them.

• Using warm butter: If you use warm butter instead of cooled browned butter, your cookies may spread too much. Ensure the butter is cool but still liquid before mixing.
• Not measuring pumpkin correctly: Excess moisture can affect the cookie’s texture. Always drain your pumpkin puree until it measures about 1/3 cup for the best results.
• Skipping the chilling step: Chilling the dough helps firm it up, resulting in a better shape. Don’t skip this step; even a short chill can help improve texture.
• Overbaking: Baking for too long can lead to dry cookies. Keep an eye on them and remove them from the oven when they’re slightly underbaked for that chewy texture.
• Forgetting to roll in cinnamon sugar: This step adds delicious flavor and texture. Make sure to roll each cookie dough ball generously in cinnamon sugar before baking.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container at room temperature for up to 2-3 days.
• For longer freshness, keep them in the refrigerator for up to a week.

Freezing Chewy Pumpkin Snickerdoodle Cookies

• Place cookie dough balls on a baking sheet lined with parchment paper and freeze until solid.
• Transfer frozen dough balls to an airtight container or freezer bag and store for up to 3 months.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat the oven to 350°F (180°C) and warm cookies for about 5-7 minutes.
• Microwave: Heat individual cookies for about 10-15 seconds until warmed through.
• Stovetop: Place cookies in a skillet over low heat, covering with a lid, and gently warm for a few minutes.

Frequently Asked Questions

Here are some commonly asked questions about making Chewy Pumpkin Snickerdoodle Cookies.

What makes these cookies chewy?

The combination of brown butter, egg yolks, and proper baking time creates a soft and chewy texture that many love.

Can I substitute ingredients?

Yes! You can use different sugars or try alternative flours; however, this may alter the flavor or texture slightly.

How do I know when my cookies are done?

Look for golden edges while the center remains puffy. They will continue to set as they cool.

How should I store these cookies?

Keep your cookies in an airtight container at room temperature for up to 2-3 days or refrigerate them for up to a week.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are not only delicious but also versatile. Customize them with nuts or chocolate chips if you desire! Perfect for fall gatherings or cozy nights at home, they are sure to become a favorite treat. Don’t hesitate—give this recipe a try!