Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cozy treat to warm your heart and home, these Chewy Pumpkin Snickerdoodle Cookies are just what you need! They are incredibly chewy and gooey, bursting with the delightful flavors of fall. With hints of brown butter, pumpkin spice, and a sprinkle of cinnamon sugar, these cookies will make any occasion feel special. Whether it’s a busy weeknight or a family gathering, this simple recipe is sure to become a favorite in your household.

What makes these cookies extra special is that they require no chill time and no mixer! Just gather your ingredients and enjoy the process. Trust me; once you take that first bite, you’ll understand why this recipe has taken the internet by storm!

Why You’ll Love This Recipe

• Quick Preparation: No need for chilling or complicated equipment—just mix and bake!
• Family-Friendly: Everyone loves the warm flavors of pumpkin spice; kids will be reaching for seconds!
• Deliciously Chewy: The texture is simply perfect—soft in the center with a slightly crisp edge.
• Perfectly Spiced: The combination of brown butter and pumpkin spice brings autumn right into your kitchen.
• Make-Ahead Convenience: You can freeze the dough balls for fresh cookies anytime!

Ingredients You’ll Need

For these delicious cookies, you’ll need simple, wholesome ingredients that are easy to find. Here’s what you’ll need:

• 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)

Variations

This recipe is so flexible! Feel free to get creative with some fun variations.

• Add Nuts: Toss in some chopped walnuts or pecans for added crunch and flavor.
• Chocolate Chips: Mix in semi-sweet or dark chocolate chips for a decadent twist.
• Different Spices: Experiment with spices like nutmeg or ginger to create your unique flavor profile.
• Pumpkin Flavor Boost: Use pumpkin pie filling instead of plain pumpkin puree for an even richer taste.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat the Oven

First things first—preheat your oven to 350 F (180 C) and line two baking trays with parchment paper. This ensures even baking and prevents sticking.

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, brown the butter. Watch it closely as it foams, pops, and crackles. Stir occasionally until it becomes golden brown and smells nutty. This step adds depth of flavor to your cookies!

Step 3: Cool the Butter

Pour your browned butter into a glass measuring cup. Let it cool in the fridge until it reaches about 70-75 F. It’s crucial that the butter is cool but still liquid to prevent flat cookies when baking.

Step 4: Prepare the Pumpkin

Place the pumpkin puree on a plate and press it with paper towels to absorb excess moisture. Aim for about 1/3 cup of drier pumpkin; this helps achieve that perfect chewy texture.

Step 5: Mix Sugars

Once cooled, whisk together the brown sugar and granulated sugar into the butter until it resembles wet sand. This step helps incorporate air into your dough.

Step 6: Add Eggs and Vanilla

Now whisk in the egg yolks and vanilla extract along with your prepared pumpkin puree until everything is well combined.

Step 7: Combine Dry Ingredients

Gently fold in the flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined. Don’t overmix! A little chill time in the fridge helps firm up soft dough before baking.

Step 8: Roll in Cinnamon Sugar

Combine cinnamon with sugar in a small bowl. Scoop out dough into balls about three tablespoons each, then roll them in the cinnamon sugar mix before placing them on your prepared baking sheets.

Step 9: Bake Them Up

Bake one tray at a time for about 10-12 minutes or until edges are golden but centers remain puffy. Let them cool on a wire rack before indulging!

Step 10: Enjoy!

Store any leftovers in an airtight container at room temperature for up to three days—or freeze some dough balls for fresh cookies whenever you crave them!

And there you have it—a delightful journey through making Chewy Pumpkin Snickerdoodle Cookies! Enjoy every bite!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking can sometimes feel intimidating, but with a few helpful tips, you’ll be on your way to making the perfect chewy pumpkin snickerdoodle cookies!

• Use room temperature ingredients: Ensuring that your butter, eggs, and pumpkin puree are at room temperature helps them blend more easily, resulting in a smoother dough and a better texture in your cookies.

• Don’t skip the browning step: Browning the butter adds a rich, nutty flavor that elevates these cookies from ordinary to extraordinary. It’s well worth the extra effort!

• Measure flour correctly: Spoon and level your flour instead of scooping directly from the bag. This prevents overpacking and results in fluffier cookies rather than dense ones.

• Let the dough rest if needed: If your dough feels too soft after mixing, give it a short chill in the fridge. This not only makes the dough easier to handle but also helps control the spread during baking.

• Keep an eye on baking times: Ovens can vary, so start checking your cookies at 10 minutes. They should look slightly underbaked when you take them out; they will continue to firm up as they cool.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These delightful cookies are not just tasty; they’re also visually appealing! Present them with a bit of flair for a perfect treat during gatherings or cozy autumn evenings.

Garnishes

• A dusting of cinnamon sugar: Just before serving, sprinkle extra cinnamon sugar on top for an inviting touch that enhances their flavor.
• Chocolate drizzle: A light drizzle of melted dairy-free chocolate adds a delicious contrast and makes for an elegant presentation.

Side Dishes

• Spiced Chai Tea: The warm spices of chai complement the flavors of pumpkin beautifully, making it a cozy pairing for your cookies.
• Vanilla Almond Milk: A chilled glass of vanilla almond milk balances the sweetness of the cookies and offers a refreshing contrast.
• Apple Slices with Nut Butter: Fresh apple slices paired with almond or peanut butter create a crunchy contrast that pairs well with the soft texture of the cookies.
• Pumpkin Spice Latte: For those who love seasonal flavors, serving these cookies alongside a warm pumpkin spice latte is simply irresistible!

Enjoy your baking adventure and happy indulging in these scrumptious chewy pumpkin snickerdoodle cookies!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep! You can easily whip up a batch ahead of time, so they’re ready whenever you need a sweet treat or snack. Here’s how to store and preserve their delightful flavors:

Storing Leftovers

• Store cookies in an airtight container at room temperature for 2-3 days.
• For longer freshness, consider refrigerating them, which can extend their shelf life by a few more days.

Freezing

• Freeze unbaked cookie dough balls by placing them on a baking sheet until solid, then transfer to a freezer-safe bag or container.
• Baked cookies can also be frozen. Place them in a single layer in a freezer-safe container separated by layers of parchment paper.

Reheating

• To enjoy warm cookies, reheat baked cookies in the microwave for about 10-15 seconds.
• If reheating from frozen, let them sit at room temperature for about 10 minutes before microwaving, or bake them directly from the freezer at 350°F (175°C) for about 5-7 minutes.

FAQs

Here are some frequently asked questions about these delicious Chewy Pumpkin Snickerdoodle Cookies!

Can I use regular butter instead of brown butter for Chewy Pumpkin Snickerdoodle Cookies?

While regular butter can work, brown butter adds a nutty flavor that enhances the overall taste of the cookies. If you’re short on time or prefer not to brown the butter, feel free to use regular unsalted butter; just know that your cookies may have a slightly different flavor profile.

How do I achieve chewy texture in my Chewy Pumpkin Snickerdoodle Cookies?

To ensure your cookies are chewy, make sure not to overbake them. They should look slightly underbaked in the center when you take them out of the oven. The cooling process will help them set perfectly while retaining that gooey texture.

Can I substitute pumpkin puree with something else?

You can substitute pumpkin puree with unsweetened applesauce or mashed bananas, but keep in mind that this may change the flavor and texture of your cookies slightly.

Final Thoughts

I hope you enjoy making these Chewy Pumpkin Snickerdoodle Cookies as much as I do! They capture all the cozy flavors of fall and are sure to delight anyone who tries them. Whether you’re baking for a special occasion or just treating yourself on a chilly day, these cookies will bring warmth and happiness to your kitchen. Don’t hesitate to let me know how yours turn out—happy baking!