These Chewy Pumpkin Snickerdoodle Cookies are the ultimate fall treat! With their soft and gooey texture, they perfectly blend the flavors of brown butter, pumpkin spice, and cinnamon sugar. Whether you’re hosting a cozy gathering or simply craving a delicious dessert, these cookies will impress everyone. Plus, this simple recipe requires no chill time and no mixer—making it great for bakers of all levels!
Why You’ll Love This Recipe
- Quick and Easy: No chill time means you can enjoy these cookies in under two hours!
- Fall Flavors: Each bite is packed with the warm spices of autumn, creating a comforting treat.
- No Mixer Required: Just mix by hand for a straightforward baking experience.
- Perfect for Any Occasion: Great for parties, holiday gatherings, or just because!
- Gooey Texture: Enjoy a soft and chewy cookie that stays fresh for days.
Tools and Preparation
To make these delightful cookies, you’ll need a few essential tools. Proper equipment ensures your cookies come out perfectly every time.
Essential Tools and Equipment
- Large stainless steel pan
- Glass measuring cup
- Mixing bowls
- Whisk
- Baking trays
- Parchment paper
Importance of Each Tool
- Large stainless steel pan: Ideal for browning butter evenly without burning.
- Glass measuring cup: Allows you to easily measure melted ingredients accurately.
- Mixing bowls: Essential for combining ingredients without making a mess.
- Whisk: Helps achieve a smooth mixture, ensuring all ingredients are well combined.
Ingredients
To create these Chewy Pumpkin Snickerdoodle Cookies, gather the following 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). While it heats up, 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 closely as it foams, pops, and crackles. Stir occasionally to prevent burning. When it turns golden brown and smells nutty, remove from heat.
Step 3: Cool the Butter
Pour slightly under one cup of browned butter into a glass measuring cup. Chill in the fridge for about 45–60 minutes until it reaches a temperature between 70–75 F. This step is crucial; if too warm, your cookies will spread too flat.
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 about 1/3 cup of dried pumpkin puree after this step.
Step 5: Mix Sugars with Butter
Once cooled, whisk together the brown sugar and granulated sugar into the butter for about one minute until it resembles wet sand.
Step 6: Add Egg Yolks and Vanilla
Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until fully combined.
Step 7: Combine Dry Ingredients
Fold in the all-purpose flour, pumpkin spice, kosher salt, cream of tartar, and baking soda until just mixed. If necessary, chill in the fridge for an additional five minutes if dough is too soft.
Step 8: Prepare Cinnamon Sugar Coating
In a small bowl, mix together cinnamon and granulated sugar. Scoop dough into three-tablespoon-sized balls and roll each ball in this cinnamon sugar mixture.
Step 9: Bake Your Cookies
Arrange dough balls on prepared baking sheets spaced about two to three inches apart. Bake one tray at a time for about ten to twelve minutes or until edges are golden brown but centers remain puffy and slightly underbaked.
Step 10: Cool and Store
Let baked cookies cool completely on a wire rack before enjoying! Store any leftovers in an airtight container at room temperature for two to three days or freeze raw dough balls for future baking delights!
How to Serve Chewy Pumpkin Snickerdoodle Cookies
These chewy pumpkin snickerdoodle cookies are perfect for any occasion. Whether it’s a cozy evening at home or a festive gathering, serving them right can elevate the experience.
With Warm Beverages
- Coffee: Pair your cookies with a hot cup of coffee to balance the sweetness and enhance the fall flavors.
- Hot Chocolate: The rich chocolate flavor complements the pumpkin spice beautifully, making for a comforting treat.
- Chai Tea: This spiced tea pairs wonderfully with the cinnamon notes in the cookies, creating a delightful harmony.
As Dessert Platters
- Cheese Board: Include slices of sharp cheese with your cookies for a savory contrast that balances their sweetness.
- Fruit Slices: Fresh apples or pears add a crisp, refreshing element alongside these chewy treats.
- Mini Cupcakes: Serve mini cupcakes in seasonal flavors like spice or apple to create an inviting dessert table.
During Celebrations
- Halloween Parties: These cookies bring festive flair; decorate them with colorful icing or sprinkles for added fun.
- Thanksgiving Desserts: Complement your holiday meal with these cookies as a unique addition to the dessert spread.
How to Perfect Chewy Pumpkin Snickerdoodle Cookies
For the best results when making chewy pumpkin snickerdoodle cookies, follow these helpful tips. They will ensure your cookies turn out perfectly every time.
- Use room temperature ingredients: Ingredients like butter and eggs mix better when they’re at room temperature, leading to a more consistent dough.
- Don’t skip browning the butter: Browning adds depth and nuttiness that enhances the overall flavor of the cookies.
- Measure flour accurately: Spoon and level your flour instead of packing it down to avoid dry cookies.
- Chill dough if necessary: If your dough is too soft, chilling it briefly will help maintain its shape during baking.
- Watch baking time carefully: Keep an eye on your cookies as they bake; removing them early ensures they remain chewy in the center.
- Store properly: To maintain freshness, store leftover cookies in an airtight container at room temperature.
Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies
Pairing side dishes with these delicious chewy pumpkin snickerdoodle cookies can create a delightful spread. Here are some great options to consider:
- Pumpkin Soup – A warm bowl of creamy pumpkin soup makes for an excellent starter before indulging in sweet treats.
- Spiced Nuts – Roasted nuts seasoned with cinnamon and nutmeg echo the spices in the cookies and provide a crunchy contrast.
- Apple Crisp – This warm dessert features baked apples topped with oats; it’s perfect alongside your chewy cookies for added warmth.
- Caramel Sauce – Drizzling caramel sauce over your cookie or serving it on the side adds extra sweetness and decadence.
- Yogurt Parfait – Layer yogurt with granola and fruit for a light option that complements the richness of pumpkin flavor.
- Cheese Cake Bites – Mini cheesecake bites offer creamy indulgence that pairs beautifully with spiced cookie flavors.
Common Mistakes to Avoid
Making Chewy Pumpkin Snickerdoodle Cookies can be a breeze, but certain mistakes can lead to disappointing results. Here are some common pitfalls to avoid.
- Using warm butter: Warm butter can cause your cookies to spread too much. Always let it cool to the right temperature before mixing.
- Ignoring pumpkin moisture: Excess moisture in pumpkin puree can make cookies soggy. Be sure to press out any extra liquid using paper towels.
- Not measuring flour correctly: Too much flour can lead to dry cookies. Use the spoon-and-level method for accurate measurement.
- Overbaking: Baking for too long will result in hard cookies. Keep an eye on them; they should look puffy and golden around the edges.
- Skipping rolling in cinnamon sugar: This step adds flavor and texture. Don’t skip it if you want that classic snickerdoodle experience.
Storage & Reheating Instructions
Refrigerator Storage
- Store your 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.
- Place them in a freezer-safe bag or container, ensuring there’s no excess air.
Reheating Chewy Pumpkin Snickerdoodle Cookies
- Oven: Preheat to 350°F (175°C) and bake for about 5-7 minutes until warm.
- Microwave: Heat each cookie for about 10-15 seconds for a soft texture.
- Stovetop: Place cookies in a non-stick pan over low heat for a few minutes until warmed through.
Frequently Asked Questions
Here are some answers to common questions about making Chewy Pumpkin Snickerdoodle Cookies.
Can I use fresh pumpkin instead of canned?
You can use fresh pumpkin, but ensure it’s cooked and dried out properly to avoid excess moisture.
How do I make these cookies gluten-free?
Substitute all-purpose flour with a gluten-free flour blend designed for baking.
What if my dough is too sticky?
If your dough feels sticky, chill it for an additional 10-15 minutes before scooping and rolling it into balls.
Why are my cookies flat?
Flat cookies usually result from warm butter or overmixing the dough. Ensure proper cooling and mixing techniques.
Final Thoughts
These Chewy Pumpkin Snickerdoodle Cookies are a delightful treat that captures the essence of fall flavors. They are incredibly versatile; you can easily customize them by adding nuts or chocolate chips. Try this recipe today and enjoy a cozy dessert that everyone will love!
Chewy Pumpkin Snickerdoodle Cookies
Indulge in the warmth of fall with these Chewy Pumpkin Snickerdoodle Cookies, a delightful treat that combines the rich flavors of brown butter, pumpkin spice, and cinnamon sugar. Perfect for cozy gatherings or satisfying sweet cravings, these cookies are incredibly easy to make—no chill time or mixer required! With their soft and gooey texture, they stay fresh for days, making them not just a treat but a comforting staple for autumn. Whether enjoyed alone or paired with your favorite warm beverage, these pumpkin snickerdoodles are sure to impress everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 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)
Instructions
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Brown the butter in a stainless steel pan over medium heat until golden and nutty; cool slightly.
- Combine cooled butter with sugars until it resembles wet sand, then add egg yolks, vanilla, and dried pumpkin puree.
- Gradually fold in flour, spices, baking soda, cream of tartar, and salt until just combined.
- Roll dough into balls, coat in cinnamon sugar mixture, and place on baking sheets.
- Bake for 10–12 minutes until edges are golden; cool on a wire rack before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 25mg
