Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are the perfect treat for fall! With a delightful mix of brown butter, pumpkin spice, and cinnamon sugar, these cookies are irresistibly chewy and gooey. They make a great dessert for any occasion, from cozy nights at home to festive gatherings. Plus, this simple recipe requires no chill time and no mixer, making it easy for anyone to whip up a batch!

Why You’ll Love This Recipe

• Easy to Make: No need for advanced baking skills; this recipe is straightforward and beginner-friendly.
• Delicious Fall Flavors: The combination of pumpkin, brown butter, and spices creates a warm taste that’s perfect for autumn.
• No Chill Time Required: Unlike many cookie recipes, you can bake these right away without waiting for the dough to chill.
• Versatile Treat: These cookies can be enjoyed as a dessert or snack at any time—perfect with coffee or tea!
• Crowd-Pleaser: Expect compliments when you share these cookies with family and friends—they’re sure to be a hit!

Tools and Preparation

To create the perfect Chewy Pumpkin Snickerdoodle Cookies, you’ll need some essential tools in your kitchen.

Essential Tools and Equipment

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

Importance of Each Tool

• Baking sheets: Ensure even baking of your cookies and prevent sticking with parchment paper.
• Large stainless steel pan: Ideal for browning butter evenly without burning.
• Glass measuring cup: Allows you to easily measure liquids like melted butter accurately.

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Ingredients

These Chewy Pumpkin Snickerdoodle Cookies are packed with flavor. Here’s what you’ll need:

For the Cookie Dough

• 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. It will foam, pop, and crackle—this is normal! Stir occasionally to prevent burning. When it has browned bits at the bottom and smells nutty, remove it from heat.

Step 3: Cool the Butter

Pour just under 1 cup of browned butter (184 grams) into a glass measuring cup. Chill in the fridge while stirring every 20 minutes until it reaches 70-75 F.

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, measuring roughly 1/3 cup (68-75 grams).

Step 5: Mix Sugars with Butter

When cool, whisk together the brown sugar and granulated sugar into the cooled butter until it looks like wet sand.

Step 6: Combine Ingredients

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

Step 7: Add Dry Ingredients

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

Step 8: Roll Dough Balls

Mix cinnamon and remaining sugar in a small bowl. Scoop dough into balls about three tablespoons each and roll in cinnamon sugar. Place on prepared sheets spaced apart.

Step 9: Bake

Bake each tray one at a time for about 10-12 minutes or until edges are golden brown but centers remain puffy. Cool completely on wire racks before enjoying!

Step 10: Store Leftovers

Store leftover cookies in an airtight container at room temperature for up to three days. If freezing 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. Serve them warm with your favorite beverages or pair them with delightful sides to enhance their flavor.

With a Glass of Milk

• Enjoying these cookies with a cold glass of milk enhances their chewy texture and balances the sweetness.

As a Dessert Sandwich

• Place a scoop of vanilla or pumpkin ice cream between two cookies for a delicious dessert sandwich that is both gooey and satisfying.

Paired with Coffee or Tea

• The warm spices in the cookies make them an excellent companion to a hot cup of coffee or tea, perfect for cozy afternoons.

With Fresh Fruit

• Serve alongside fresh apple slices or pears for a refreshing contrast that complements the rich flavors of pumpkin spice.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

Creating the ultimate chewy pumpkin snickerdoodle cookies requires attention to detail. Here are some tips to ensure you get it just right.

• Use Room Temperature Ingredients: Ensuring your butter, eggs, and pumpkin puree are at room temperature helps to create a uniform batter and improves texture.

• Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a knife. This prevents adding too much flour, which can lead to dry cookies.

• Don’t Overmix: Mix just until combined when adding dry ingredients. Overmixing can lead to tough cookies, reducing their chewiness.

• Cool the Butter Properly: Make sure your browned butter cools to 70-75 F before mixing. Too warm butter can cause the cookies to spread too much while baking.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

Adding side dishes can elevate your cookie experience. Here are some tasty options that pair beautifully with chewy pumpkin snickerdoodle cookies.

1. Spiced Apple Cider: Warm spiced apple cider enhances the fall flavors of the cookies, making for a comforting pairing.

2. Pumpkin Soup: A creamy pumpkin soup provides a savory counterpart that complements the sweetness of the cookies perfectly.

3. Roasted Nuts: A mix of spiced roasted nuts offers crunch and additional flavors that contrast with the soft texture of the cookies.

4. Caramel Sauce: Drizzling some warm caramel sauce on top adds an indulgent touch that pairs well with the cinnamon flavor in the cookies.

5. Cheese Platter: A selection of mild cheeses can provide a lovely balance against the sweetness of the snickerdoodles, enhancing your snack experience.

6. Chai Latte: The spiced notes in chai elevate the flavors in your cookie, creating an aromatic experience that’s hard to resist.

Common Mistakes to Avoid

Avoiding common mistakes can elevate your Chewy Pumpkin Snickerdoodle Cookies from good to great. Here are some pitfalls to watch out for:

• Using Warm Butter: If the butter is too warm, your cookies will spread too much. Always let it cool until it reaches the right temperature.
• Not Measuring Flour Correctly: Scoop and level your flour instead of scooping directly from the bag. This ensures you don’t end up with dry cookies.
• Skipping the Pumpkin Prep: Ensure you remove excess moisture from the pumpkin puree. This helps achieve the perfect texture and prevents sogginess.
• Overbaking Cookies: Keep an eye on your cookies and pull them out when they are slightly underbaked in the center. They will continue to cook as they cool.
• Not Using Fresh Spices: Old spices can dull flavors. Use fresh pumpkin spice and cinnamon for a more vibrant taste.

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Storage & Reheating Instructions

Refrigerator Storage

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

Freezing Chewy Pumpkin Snickerdoodle Cookies

• Freeze cookie dough balls before baking by placing them on a baking sheet until firm, then transfer to a freezer-safe bag.
• Frozen cookie dough can last for up to 3 months.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat to 350°F (175°C) and heat cookies for about 5 minutes until warm.
• Microwave: Heat each cookie for about 10-15 seconds for a soft, gooey treat.
• Stovetop: Place cookies in a skillet over low heat, covering with a lid for a few minutes to warm through.

Frequently Asked Questions

Here are some frequently asked questions about Chewy Pumpkin Snickerdoodle Cookies.

How do I make my Chewy Pumpkin Snickerdoodle Cookies softer?

To enhance softness, ensure that you don’t overbake your cookies. They should be slightly underbaked when you take them out of the oven.

Can I substitute pumpkin puree with other ingredients?

Yes! You can use unsweetened applesauce or mashed bananas as alternatives, although they will alter the flavor and texture slightly.

How long does it take to prepare Chewy Pumpkin Snickerdoodle Cookies?

The total time is approximately 110 minutes, including prep and cooling time before baking.

What can I add to my Chewy Pumpkin Snickerdoodle Cookies?

Consider adding chocolate chips, nuts, or even dried fruits like cranberries for added texture and flavor!

Can I use gluten-free flour?

Yes! You can substitute all-purpose flour with gluten-free flour blend. Just ensure it has xanthan gum included.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are not only delectable but also versatile. With their chewy texture and rich fall flavors, they are perfect for any occasion. Feel free to customize with your favorite mix-ins or spices for a unique twist. Give this recipe a try, and enjoy every bite!