Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are a delightful treat that perfectly captures the essence of fall. With their gooey texture and rich flavors of brown butter, pumpkin spice, and cinnamon sugar, these cookies are sure to impress. They are perfect for holiday gatherings, cozy nights in, or even just as an indulgent snack. What makes this recipe stand out is its simplicity—no chill time and no mixer required!

Why You’ll Love This Recipe

• Incredibly Chewy: These cookies have a soft and chewy texture that will leave you wanting more.
• Bursting with Flavor: Infused with brown butter and pumpkin spice, each bite offers a warm taste of fall.
• Quick Preparation: This recipe requires no chilling time, making it perfect for last-minute baking.
• Versatile Treat: Great for any occasion, whether it’s a family gathering or a cozy night at home.
• No Mixer Needed: This simple recipe can be made by hand, so you don’t need special equipment.

Tools and Preparation

Before diving into this delicious cookie recipe, gather your essential tools to ensure a smooth baking process.

Essential Tools and Equipment

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

Importance of Each Tool

• Baking trays: Essential for holding the cookies while they bake evenly.
• Parchment paper: Prevents sticking and makes clean-up easy.
• Large stainless steel pan: Ideal for browning butter without burning.

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!

• 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
• 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. Watch it closely as it foams, pops, and crackles. Stir occasionally to prevent burning. Once you see brown bits forming at the bottom and it smells nutty, remove it from heat.

Step 3: Cool the Butter

Measure slightly under one cup of browned butter (184 grams) into a glass measuring cup. Chill in the fridge for about 45–60 minutes, stirring every 20 minutes. The temperature should reach between 70–75 F; if too warm, your cookies may spread flat.

Step 4: Prepare Pumpkin Puree

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

Step 5: Mix Sugars with Butter

Once the butter has cooled, whisk in both the brown sugar and granulated sugar for about one minute until it resembles wet sand.

Step 6: Add Wet Ingredients

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

Step 7: Combine Dry Ingredients

Fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined. If needed, 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 extra granulated sugar. Scoop out dough into three-tablespoon-sized balls. Roll each ball in the cinnamon-sugar mixture before placing them on the prepared baking sheet.

Step 9: Bake Cookies

Bake one tray at a time for about 10–12 minutes until edges are golden brown while the center remains puffy and slightly underbaked. Allow cooling on a wire rack.

Step 10: Store Leftovers

Store any 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 you bake!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Chewy pumpkin snickerdoodle cookies are perfect for any fall gathering or cozy night in. Here are some delightful ways to serve these delicious cookies to enhance your experience.

Pair with Warm Beverages

• Hot Apple Cider – The sweet and spicy flavors of hot apple cider complement the pumpkin spice in the cookies beautifully.
• Pumpkin Spice Latte – A classic fall drink that pairs perfectly with the warm spices of your chewy pumpkin snickerdoodle cookies.
• Chai Tea – The aromatic spices in chai enhance and balance the flavors of the cookies.

Serve with Ice Cream

• Vanilla Ice Cream – A scoop of vanilla ice cream adds a creamy contrast to the chewy texture of the cookies.
• Cinnamon Ice Cream – This flavor amplifies the cinnamon notes in your chewy pumpkin snickerdoodles for a delightful treat.

Create a Dessert Platter

• Mixed Fall Treats – Combine your pumpkin snickerdoodle cookies with other fall-inspired desserts like pecan pie bars and caramel apples for a festive platter.
• Cheese and Fruit Board – Include cheeses, nuts, and seasonal fruits like pears or figs alongside your cookies for a sweet and savory combination.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

Achieving the perfect chewy pumpkin snickerdoodle cookie is easier than you think. Follow these tips for amazing results every time.

• Choose Quality Butter – Using high-quality unsalted butter will enhance the flavor of your cookies significantly.
• Properly Measure Flour – Too much flour can lead to dry cookies. Use the spoon-and-level method for accuracy.
• Don’t Overmix the Dough – Mix until just combined to keep your cookies soft and chewy, avoiding tough textures.
• Chill Your Dough – Allowing dough to rest in the fridge helps develop flavors and improves cookie texture.
• Bake One Tray at a Time – Baking one tray ensures even cooking, leading to perfectly baked edges and soft centers.
• Store Correctly – Keep leftover cookies in an airtight container to maintain their chewiness.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

Pairing side dishes with chewy pumpkin snickerdoodle cookies can elevate your dessert experience. Here are some suggestions that work well together.

1. Cheese Platter – A variety of cheeses, such as brie or sharp cheddar, offer great contrast to sweet flavors.
2. Roasted Nuts – Spiced or candied nuts bring an additional crunch that complements the softness of the cookies.
3. Fruit Salad – A fresh mix of seasonal fruits like apples and pears provides a refreshing balance to rich desserts.
4. Pumpkin Soup – A warm bowl of creamy pumpkin soup enhances those autumnal flavors present in your cookies.
5. Candied Ginger Slices – These add a zesty kick that pairs nicely with the sweetness of pumpkin treats.
6. Chocolate Fondue – Dip pieces of cookie into warm chocolate for an indulgent dessert experience.

Common Mistakes to Avoid

When making Chewy Pumpkin Snickerdoodle Cookies, it’s easy to make a few common mistakes. Here are some tips to help you achieve the perfect cookie.

• Using warm butter: If the butter is too warm, your cookies will spread too much. Always cool it down to the right temperature before mixing.
• Not drying the pumpkin puree: Excess moisture from the pumpkin can lead to soggy cookies. Make sure to press out as much liquid as possible.
• Measuring flour incorrectly: Too much flour can make cookies dry. Use the spoon and level method for accurate measurements.
• Skipping the chilling time: Chilling the dough briefly helps maintain shape while baking. Don’t skip this step if you want a chewy texture!
• Overbaking: Leaving cookies in the oven too long makes them hard. Watch them closely and take them out when they are slightly underbaked.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container 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.
• Thaw at room temperature before baking.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat to 350°F (175°C) and heat cookies for about 5-7 minutes until warm.
• Microwave: Heat individual cookies on a microwave-safe plate for about 10-15 seconds until soft.
• Stovetop: Place in a skillet over low heat for a minute or two, flipping occasionally.

Frequently Asked Questions

Here are some common questions about Chewy Pumpkin Snickerdoodle Cookies.

How do I make Chewy Pumpkin Snickerdoodle Cookies softer?

To keep your cookies soft, avoid overbaking them. Remove them from the oven while they are still puffy.

Can I use other types of pumpkin puree?

Yes, you can use homemade pumpkin puree or other brands as long as they are not overly watery.

What can I substitute for brown sugar?

You can use white sugar mixed with a bit of molasses if brown sugar is unavailable. This will mimic its flavor and moisture content.

How do I know when my Chewy Pumpkin Snickerdoodle Cookies are done?

The edges should be golden brown, while the center remains puffy and slightly underbaked.

Can I add nuts or chocolate chips to my cookies?

Absolutely! Feel free to mix in walnuts or chocolate chips for added texture and flavor.

Final Thoughts

Chewy Pumpkin Snickerdoodle Cookies are a delightful treat that captures the essence of fall. Their chewy texture combined with warm spices makes them irresistible! You can customize these cookies by adding nuts or different spices according to your taste preferences. Don’t hesitate—give this recipe a try!