Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are the perfect treat for fall! With a delightful blend of brown butter, pumpkin spice, and cinnamon sugar, these cookies offer a gooey texture that will have everyone craving more. Ideal for gatherings, cozy evenings at home, or just because, this recipe is easy to follow and requires no chill time or mixer!

Why You’ll Love This Recipe

• Irresistible Flavor: Each bite is packed with rich pumpkin flavors and warm spices that scream autumn.
• Easy to Make: No need for a mixer or lengthy chilling; just mix and bake!
• Versatile Treat: Perfect for holidays, parties, or as a sweet snack any day of the week.
• Chewy Texture: These cookies boast a soft and chewy center with slightly crispy edges.
• Quick Cleanup: Minimal utensils make this recipe a breeze to clean up after baking.

Tools and Preparation

To make the Chewy Pumpkin Snickerdoodle Cookies, you’ll need some essential kitchen tools. Having these on hand will help streamline your baking process.

Essential Tools and Equipment

• Baking sheets
• Parchment paper
• Mixing bowls
• Whisk
• Measuring cups and spoons

Importance of Each Tool

• Baking sheets: Provide an even surface for cookies to bake uniformly.
• Parchment paper: Prevents cookies from sticking and makes cleanup easier.
• Mixing bowls: Essential for combining ingredients without making a mess.

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Ingredients

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. Stir occasionally until it foams, pops, and smells nutty. When you see brown bits forming at the bottom, remove it from heat.

Step 3: Cool the Butter

Pour the browned butter into a glass measuring cup. Chill in the fridge for about 45–60 minutes until it reaches 70–75 F. The butter should be cool but still liquid.

Step 4: Prepare the Pumpkin Puree

Spread the pumpkin puree onto a plate. Use paper towels to absorb excess liquid until it measures roughly 1/3 cup.

Step 5: Combine Sugars with Butter

Once cooled, whisk together the brown sugar and granulated sugar into the butter. It should resemble wet sand after mixing for about one minute.

Step 6: Add Egg Yolks and Flavorings

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

Step 7: Mix Dry Ingredients

Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. If needed, chill dough in the fridge for an additional five minutes to firm up.

Step 8: Prepare Cinnamon Sugar Coating

In a small bowl, mix sugar with ground cinnamon. Scoop dough into tablespoon-sized balls and roll each ball in the cinnamon-sugar mixture before placing them on your prepared baking sheet.

Step 9: Bake Cookies

Bake cookies one tray at a time for about 10–12 minutes or until edges are golden brown while keeping centers puffy. Let them cool completely on a wire rack before enjoying!

Step 10: Store Leftovers

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

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies pair well with a variety of delicious accompaniments. Serving them creatively can enhance their flavor and presentation, making for a delightful treat.

With a Glass of Milk

• Freshly poured milk complements the sweetness of the cookies and balances their chewy texture.

Warm with Ice Cream

• Serve the cookies warm with a scoop of vanilla or cinnamon ice cream for an indulgent dessert.

Drizzled with Caramel Sauce

• A light drizzle of caramel sauce adds an extra layer of sweetness and richness that enhances the pumpkin flavor.

Paired with Coffee or Tea

• Enjoy these cookies alongside your favorite coffee or tea for a comforting afternoon snack.

On a Dessert Platter

• Arrange the cookies on a platter with other fall treats like mini pies or cupcakes for a festive touch at gatherings.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

To achieve the perfect chewy texture and rich flavor in your pumpkin snickerdoodle cookies, consider these helpful tips:

• Use Browned Butter: Browning the butter adds depth of flavor, giving your cookies a nutty taste that elevates them above standard recipes.

• Measure Pumpkin Carefully: Ensure your pumpkin puree is not too watery by draining excess liquid. This will prevent overly soft dough that spreads too much while baking.

• Chill Your Dough: If the dough feels too soft after mixing, chill it briefly. This helps maintain shape and prevents flat cookies during baking.

• Monitor Baking Time: Keep an eye on your cookies while baking. Removing them when they are slightly underbaked ensures they stay chewy in the center.

• Roll in Cinnamon Sugar: Coating each cookie ball in cinnamon sugar before baking gives them a delightful crunch and enhances their spiced flavor profile.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

Pairing side dishes with your chewy pumpkin snickerdoodle cookies can create a more satisfying dessert experience. Here are some great options:

1. Spiced Apple Cider
   A warm cup of spiced apple cider beautifully complements the flavors of pumpkin and spice in the cookies.

2. Chai Latte
   The aromatic spices in chai tea mirror those in the cookies, making for a delightful pairing that warms you up.

3. Pumpkin Soup
   A creamy pumpkin soup served as an appetizer highlights the autumn theme of your dessert spread.

4. Cheese Plate
   Include mild cheeses like brie or gouda to balance sweetness with savory richness on your dessert table.

5. Fruit Salad
   A fresh fruit salad can provide a refreshing contrast to the rich flavors of the cookies, adding brightness to your meal.

6. Chocolate Fondue
   Set up a fun chocolate fondue station where guests can dip various fruits or even pieces of cookie into warm chocolate for added decadence.

Common Mistakes to Avoid

Making Chewy Pumpkin Snickerdoodle Cookies can be delightful, but there are some common pitfalls. Here’s how to avoid them:

• Using warm butter: Always cool the browned butter to room temperature before mixing. Warm butter can lead to cookies that spread too much.
• Not drying pumpkin puree: Excess moisture from the pumpkin can affect cookie texture. Make sure to press and soak up any liquid from the puree.
• Overmixing the dough: Mix just until combined to keep cookies chewy. Overmixing can lead to tough cookies.
• Inaccurate flour measurement: Use the spoon-and-level method for measuring flour. Too much flour will result in dry cookies.
• Skipping the chilling step: Chilling the dough for a few minutes helps it firm up and prevents spreading during baking.

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Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container at room temperature for up to 2-3 days.
• If you want to keep them fresh longer, store them in the refrigerator for up to a week.

Freezing Chewy Pumpkin Snickerdoodle Cookies

• Freeze cookie dough balls for up to 3 months.
• Place them in a freezer-safe bag or container, separating layers with parchment paper.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat your oven to 350°F (180°C). Bake for about 5-7 minutes until warmed through.
• Microwave: Heat each cookie on a microwave-safe plate for about 10-15 seconds.
• Stovetop: Place cookies in a skillet over low heat for 1-2 minutes until warm.

Frequently Asked Questions

What makes Chewy Pumpkin Snickerdoodle Cookies chewy?

The combination of brown butter and egg yolks contributes to their chewy texture. Additionally, avoiding overmixing helps maintain that softness.

Can I use other spices instead of pumpkin spice?

Yes! You can experiment with your favorite spices like nutmeg, ginger, or allspice for different flavor profiles.

How do I know when my cookies are done baking?

Look for golden brown edges and a slightly underbaked center. They will continue cooking on the baking sheet after removal from the oven.

How long do these cookies last?

Chewy Pumpkin Snickerdoodle Cookies can last up to 3 days at room temperature or one week in the refrigerator if stored properly.

Can I make these cookies gluten-free?

Yes! Substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are not only delicious but also versatile. The rich flavors of brown butter and pumpkin spice make them perfect for fall gatherings or cozy nights at home. Feel free to customize them by adding nuts or chocolate chips for extra indulgence. Try making this recipe today and enjoy every gooey bite!