Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are a delightful treat that combines the warm spices of fall with a chewy texture that’s hard to resist. Perfect for any occasion, these cookies are sure to impress family and friends. With their gooey centers and cinnamon-sugar coating, they offer a unique twist on traditional snickerdoodles, making them a must-try this season!

Why You’ll Love This Recipe

• No Chill Time Required: This recipe is quick and easy, so you can enjoy fresh cookies in under two hours.
• Bursting with Flavor: The combination of brown butter, pumpkin puree, and pumpkin spice creates an irresistible taste.
• Versatile Treat: Great for parties, holidays, or just a cozy night in; these cookies fit any occasion.
• Simple Ingredients: Made with pantry staples, these cookies are accessible to everyone.
• Chewy Texture: Each bite offers a perfect chewiness that contrasts beautifully with the cinnamon sugar coating.

Tools and Preparation

Before diving into this delicious recipe, gather your essential tools. Having everything ready will make your baking experience smooth and enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

• Baking trays: Provides even heat distribution for perfectly baked cookies.
• Parchment paper: Prevents sticking and makes cleanup effortless.
• Large stainless steel pan: Ideal for browning butter without burning it due to its heat retention properties.

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 Cookie Dough

• 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

For Rolling the Cookies

• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon

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:
1. Watch as it foams and crackles; this is normal!
2. Stir occasionally until it develops a nutty aroma and has brown bits at the bottom.
3. Remove from heat once browned.

Step 3: Cool the Butter

You should have slightly under 1 cup of browned butter:
1. Pour it into a glass measuring cup.
2. Chill in the fridge for about 45-60 minutes, stirring every 20 minutes until it reaches 70-75 F.

Step 4: Prepare Pumpkin Puree

To get rid of excess liquid from the pumpkin puree:
1. Spread it onto a plate.
2. Press paper towels into it repeatedly until it feels dry like soft playdough.

Step 5: Combine Sugars with Butter

Once cooled:
1. Whisk in the brown sugar and granulated sugar until combined; it should resemble wet sand.

Step 6: Mix in Remaining Ingredients

Add egg yolks, vanilla extract, and dried pumpkin puree:
1. Mix until fully incorporated.

Step 7: Fold in Dry Ingredients

Gently fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined:
1. If dough is soft, chill in the fridge for an additional few minutes.

Step 8: Prepare Cinnamon Sugar

In a small bowl:
1. Combine cinnamon and granulated sugar for rolling.

Step 9: Form Cookies

Scoop the dough into balls approximately three tablespoons each:
1. Roll each ball in cinnamon-sugar mixture.
2. Place them on prepared baking sheets spaced about 2-3 inches apart.

Step 10: Bake

Bake one tray at a time for about 10-12 minutes:
1. Cookies should be golden brown around the edges but puffy in the center.
2. Allow cooling on wire racks before enjoying!

Now you’re ready to indulge in these delightful Chewy Pumpkin Snickerdoodle Cookies! Store any leftovers in an airtight container at room temperature for up to three days or freeze the dough balls for later use!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies are a delightful treat that can be enjoyed in various ways. Whether you’re hosting a gathering or simply indulging at home, these cookies can bring warmth and joy to your table.

With a Glass of Milk

• Pairing these cookies with cold milk enhances their chewy texture and balances the sweetness.

As a Dessert Platter

• Arrange cookies on a platter alongside seasonal fruits like apples and pears for a festive touch.

Warm from the Oven

• Serve fresh out of the oven for the ultimate gooey experience. A quick reheat in the microwave can also do wonders!

With Coffee or Tea

• Enjoy these cookies with a warm cup of coffee or tea to complement their rich flavors, making for an ideal afternoon snack.

Ice Cream Sandwiches

• Create delicious ice cream sandwiches by placing a scoop of your favorite ice cream between two cookies. Perfect for warm days!

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

To achieve the ultimate chewy texture and rich flavor in your pumpkin snickerdoodles, follow these tips closely.

• Cool the Butter Properly: Ensure your browned butter cools to 70-75 F before adding it to the mixture. This prevents flat cookies.
• Measure Flour Correctly: Use the spoon-and-level method when measuring flour to avoid dense cookies. Too much flour can affect texture.
• Avoid Overmixing: When combining ingredients, mix until just combined. Overmixing can lead to tough cookies.
• Adjust Baking Time: Keep an eye on the baking time; slightly underbaked cookies will maintain that chewy center.
• Use Fresh Spices: Opt for freshly ground cinnamon and pumpkin spice for maximum flavor impact.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

These pumpkin snickerdoodle cookies pair wonderfully with various side dishes that complement their rich flavor profile. Here are some great options to consider.

1. Apple Slices: Fresh apple slices provide a crisp, refreshing contrast to the soft texture of the cookies.
2. Pumpkin Soup: A warm bowl of creamy pumpkin soup enhances the fall flavors and makes for a cozy meal.
3. Cheese Board: A selection of cheeses, nuts, and dried fruits offers savory bites that balance out the sweetness of the cookies.
4. Chai Tea: The spiced notes in chai tea harmonize beautifully with pumpkin flavors, creating a comforting beverage pairing.
5. Caramel Sauce: Drizzling warm caramel sauce over each cookie adds an indulgent touch that’s hard to resist.
6. Yogurt Parfait: Layer yogurt with granola and fruit for a healthy, satisfying side that complements the richness of the cookies.
7. Roasted Vegetables: A side of roasted veggies provides a savory element to your dessert spread without overpowering it.

Common Mistakes to Avoid

Baking can be tricky, especially when it comes to achieving the perfect chewy texture in your cookies. Here are some common mistakes to avoid:

• Using Warm Butter: Starting with warm butter can lead to flat cookies. Always let your browned butter cool to the right temperature before mixing.
• Skipping Pumpkin Preparation: Not pressing the pumpkin puree can add extra moisture, affecting your cookie’s consistency. Make sure to dry it properly using paper towels.
• Overmixing the Dough: Mixing too much after adding flour can lead to tough cookies. Mix until just combined for that perfect chewy texture.
• Not Measuring Flour Correctly: Using too much flour will make your cookies dry. Be sure to measure accurately by spooning and leveling the flour.
• Ignoring Baking Time: Overbaking can turn chewy cookies into hard ones. Keep an eye on them and remove them while they’re still slightly underbaked.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container for up to 2-3 days.
• Place parchment paper between layers if stacking cookies to prevent sticking.

Freezing Chewy Pumpkin Snickerdoodle Cookies

• Freeze cookie dough balls for up to 3 months.
• Use a freezer-safe container or bag, and label with the date for reference.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat to 350°F (180°C) and warm cookies for about 5 minutes until soft.
• Microwave: Heat one cookie at a time for about 10-15 seconds; watch closely not to overheat.
• Stovetop: Use a pan on low heat, placing a lid on top for 1-2 minutes until warmed.

Frequently Asked Questions

Here are some frequently asked questions about Chewy Pumpkin Snickerdoodle Cookies that may help you in your baking journey.

How do I achieve chewy pumpkin snickerdoodle cookies?

To achieve chewy pumpkin snickerdoodle cookies, ensure you properly brown your butter and mix the dough just until combined without overworking it.

Can I use a different sweetener for these cookies?

Yes! You can substitute granulated sugar with coconut sugar or maple sugar, but keep in mind it may slightly alter the texture and flavor.

What if I don’t have pumpkin spice?

If you don’t have pumpkin spice, you can create your own blend using cinnamon, nutmeg, ginger, and cloves in equal parts.

Can I make these cookies gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum or add it separately if needed.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are delightful and perfect for any fall gathering! Their gooey texture combined with the warm flavors of pumpkin spice makes them irresistible. Feel free to customize by adding chocolate chips or nuts for an extra twist!