Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are the perfect treat for fall! Soft, gooey, and bursting with warm spices, they delight both young and old alike. With their unique blend of brown butter and pumpkin spice, these cookies are ideal for cozy gatherings, holiday celebrations, or simply enjoying a sweet moment at home. Plus, they require no chill time or mixer—making the baking process easy and fun!

Why You’ll Love This Recipe

• Quick to Make: No need to wait for dough to chill; you can bake these cookies right away.
• Incredible Flavor: The combination of brown butter and pumpkin spice creates a rich and comforting taste.
• Perfectly Chewy: These cookies have a delightful chewy texture that is hard to resist.
• Versatile Treat: They’re great for any occasion—from family dinners to festive parties.
• No Special Equipment Needed: Just a few basic kitchen tools will do!

Tools and Preparation

To make your baking experience smooth, gather the right tools before you start. Having everything ready will help you focus on creating delicious cookies.

Essential Tools and Equipment

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

Importance of Each Tool

• Baking trays: Provides even heat distribution for perfectly baked cookies.
• Parchment paper: Prevents sticking and makes cleanup a breeze.
• Large stainless steel pan: Ideal for browning butter without sticking or burning.
• Glass measuring cup: Allows you to accurately measure liquids while monitoring temperature.

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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 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. While cooking, it will foam, pop, and crackle. Stir occasionally to prevent burning. When it develops brown bits and smells nutty, remove 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 until it reaches 70–75 F. Ensure it remains liquid but cool enough so that your cookies don’t flatten while baking.

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: Combine Sugars with Butter

When the butter is cool, whisk in both sugars until combined well—about one minute.

Step 6: Add Eggs and Vanilla

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

Step 7: Mix Dry Ingredients

Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Chill dough in the fridge for five minutes if it’s too soft.

Step 8: Prepare Cinnamon Sugar

In a small bowl, mix together cinnamon and granulated sugar. Scoop dough into balls about three tablespoons each, rolling them in cinnamon sugar before placing them on prepared baking sheets spaced about 2–3 inches apart.

Step 9: Bake

Bake one tray at a time for 10–12 minutes until edges are golden brown and centers appear slightly underbaked.

Step 10: Cool & Store

Allow cookies to cool completely on wire racks before enjoying! Store leftovers in an airtight container at room temperature for up to three days. If freezing dough balls, let them return to room temperature before baking!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are a delightful treat that can be enjoyed in various ways. Serving them with complementary items can enhance their flavor and create a memorable experience.

With a Glass of Milk

• Pair these cookies with cold milk for a classic combination that balances sweetness and creaminess.

Warmed with Ice Cream

• Heat the cookies slightly and serve them topped with your favorite ice cream for a delectable dessert sundae.

Drizzled with Caramel Sauce

• Add a drizzle of caramel sauce on top for an extra touch of sweetness that perfectly complements the pumpkin spice flavors.

As Part of a Dessert Platter

• Arrange the cookies on a festive platter alongside other fall-themed treats like mini cheesecakes or fruit tarts for a delightful dessert spread.

With Coffee or Tea

• Enjoy these cookies alongside your morning coffee or evening tea to savor their rich flavors while relaxing.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

To achieve the best chewy pumpkin snickerdoodle cookies, follow these helpful tips. They will ensure your cookies turn out perfectly every time.

• Use room temperature ingredients: Ensure your butter, eggs, and pumpkin puree are at room temperature for better mixing and texture.
• Don’t skip browning the butter: Browning the butter adds depth and nuttiness to the flavor. Just watch it closely to prevent burning!
• Measure flour accurately: Use the spoon-and-level method instead of scooping directly from the bag. This prevents dense cookies caused by excess flour.
• Chill the dough if needed: If your dough is too soft after mixing, chill it longer before baking to maintain cookie shape.
• Watch baking time closely: Remove the cookies when they are puffy and slightly underbaked in the center for that perfect chewy texture.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies can be complemented by several delicious side dishes that enhance their flavor profile and make for a well-rounded dessert experience.

1. Spiced Chai Latte: A warm, spiced chai latte pairs beautifully with these cookies, enhancing their pumpkin spice flavor.
2. Apple Crisp: Serve alongside warm apple crisp topped with vanilla ice cream for a comforting fall dessert combo.
3. Pumpkin Soup: A creamy pumpkin soup offers a savory contrast to the sweet cookies, making for an inviting meal.
4. Cranberry Sauce: A tart cranberry sauce adds brightness and freshness, balancing out the sweetness of the snickerdoodles.
5. Cheese Platter: Include mild cheeses like brie or goat cheese for a sophisticated pairing that contrasts nicely with sweet treats.
6. Fruit Salad: A refreshing fruit salad featuring citrus fruits can cleanse the palate while complementing the flavors of pumpkin.
7. Chocolate Fondue: Dip cookie pieces into warm chocolate fondue for an indulgent twist on this classic treat.
8. Pumpkin Spice Latte: Enjoy these cookies with a seasonal pumpkin spice latte for an extra dose of fall flavors!

Common Mistakes to Avoid

Baking can be tricky, especially when making Chewy Pumpkin Snickerdoodle Cookies. Here are some common mistakes to watch out for:

• Using warm butter – If the butter is too warm, your cookies will spread too much during baking. Make sure it’s cool and still liquid before mixing.
• Not measuring pumpkin correctly – Too much moisture from the pumpkin can lead to overly soft dough. Pat the pumpkin with paper towels until it reaches the right consistency.
• Skipping the chilling step – Chilling the dough helps maintain its shape. If your cookies come out flat, try chilling the dough a bit longer next time.
• Overmixing the dough – Overmixing can lead to tough cookies. Mix just until combined for a tender texture.
• Ignoring oven temperature – Always preheat your oven properly. An incorrect temperature can affect cookie texture and baking time.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep cookies at room temperature for optimal freshness.

Freezing Chewy Pumpkin Snickerdoodle Cookies

• Freeze unbaked dough balls for up to 2 months.
• Place in freezer-safe bags or containers, separating layers with parchment paper.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven – Preheat to 350°F (175°C) and bake for about 5 minutes for warm cookies.
• Microwave – Heat individual cookies on medium power for about 10-15 seconds.
• Stovetop – Place in a covered pan on low heat for a few minutes.

Frequently Asked Questions

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

Can I use other types of flour in Chewy Pumpkin Snickerdoodle Cookies?

Yes, you can experiment with whole wheat flour or gluten-free blends, but this may change the texture.

How can I make my Chewy Pumpkin Snickerdoodle Cookies even more flavorful?

Add chocolate chips, nuts, or dried fruits to enhance the flavor and texture of your cookies.

Why are my Chewy Pumpkin Snickerdoodle Cookies spreading too much?

This could be due to using warm butter or not chilling the dough long enough. Ensure both are addressed for better results.

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

They should have golden edges with a slightly puffy center. They will firm up as they cool.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are perfect for fall gatherings or a cozy treat at home. Their delightful flavors make them an instant favorite! Feel free to customize them with your favorite add-ins like nuts or chocolate chips to suit your taste preferences.