These Chewy Pumpkin Snickerdoodle Cookies are the perfect fall treat! With their rich pumpkin flavor and soft, gooey texture, these cookies are a delightful twist on the classic snickerdoodle. They are ideal for cozy gatherings, holiday parties, or just enjoying at home with a cup of tea. The best part? This recipe requires no chill time and no mixer, making it incredibly easy to whip up a batch!
Why You’ll Love This Recipe
- Easy to Make: No need for a mixer; just mix by hand!
- No Chill Time: Get your cookies in the oven quickly without waiting.
- Fall Flavors: Enjoy the warm taste of brown butter and pumpkin spice in every bite.
- Perfectly Chewy: These cookies have the ideal chewy texture that keeps you coming back for more.
- Versatile Treat: Great for holidays, potlucks, or an afternoon snack.
Tools and Preparation
To make these delicious cookies, you will need some essential kitchen tools. Having the right equipment can make all the difference in your baking experience.
Essential Tools and Equipment
- Baking trays
- Parchment paper
- Stainless steel pan
- Glass measuring cup
- Mixing bowl
- Whisk
Importance of Each Tool
- Baking trays: They provide a sturdy base for even baking.
- Parchment paper: It prevents sticking, ensuring easy cookie removal.
- Stainless steel pan: Ideal for browning butter 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!
- 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 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 it cooks, it will foam and pop—this is normal! Stir occasionally to prevent burning. Once it has a nutty smell and has brown bits at the bottom, remove from heat.
Step 3: Cool the Butter
Pour slightly under 1 cup of browned butter into a glass measuring cup. Chill it in the fridge while stirring every 20 minutes until its temperature reaches between 70-75 F.
Step 4: Prepare Pumpkin Puree
Spread the pumpkin puree onto a plate. Use paper towels to soak up extra liquid until it feels dry, resembling soft playdough. Measure out roughly 1/3 cup.
Step 5: Mix Sugars
When the butter is cool, whisk in brown sugar and granulated sugar until it looks like wet sand.
Step 6: Add Egg Yolks and Vanilla
Whisk in egg yolks, vanilla extract, and dried pumpkin puree until well combined.
Step 7: Combine Dry Ingredients
Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just mixed. Chill dough in the fridge for about five minutes.
Step 8: Roll Dough Balls
In a small bowl, mix cinnamon and sugar. Scoop dough into approximately three-tablespoon-sized balls and roll each ball in cinnamon-sugar mixture before placing them on prepared baking sheets with space between them.
Step 9: Bake Cookies
Bake one tray at a time for about ten to twelve minutes or until edges are golden brown while centers remain puffy.
Step 10: Cool & Store
Let cookies cool completely on a wire rack before enjoying! Store any leftovers in an airtight container at room temperature for up to three days. If freezing dough balls, let them come to room temperature before baking!
How to Serve Chewy Pumpkin Snickerdoodle Cookies
These chewy pumpkin snickerdoodle cookies make for a delightful treat any time of year, especially during the fall. Whether you’re hosting a gathering or enjoying a cozy night in, here are some serving suggestions to enhance your cookie experience.
With Hot Beverages
- Coffee: Pair these cookies with a warm cup of coffee for a comforting treat.
- Hot Chocolate: The rich flavors of hot chocolate complement the spiciness of the cookies perfectly.
- Chai Tea: Enjoy the aromatic spices of chai tea alongside your chewy pumpkin snickerdoodles.
As Dessert Platter
- Mixed Desserts: Arrange these cookies on a platter with other fall-themed desserts like pumpkin pie and pecan tarts.
- Ice Cream Sandwiches: Sandwich a scoop of vanilla ice cream between two cookies for an indulgent dessert.
- Drizzled with Caramel: Drizzle warm caramel sauce over the cookies for added sweetness and flavor.
With Fresh Fruits
- Apple Slices: Fresh apple slices add a crunchy contrast to the soft, chewy texture of the cookies.
- Pears: Sliced pears provide a juicy, sweet balance that pairs well with pumpkin flavors.
On Their Own
- Straight from the Oven: Enjoy these cookies fresh out of the oven while they’re warm and gooey.
- With Milk: A classic pairing, dunking these cookies in milk enhances their chewy goodness.
How to Perfect Chewy Pumpkin Snickerdoodle Cookies
To achieve the ultimate chewy texture in your pumpkin snickerdoodle cookies, consider these helpful tips.
- Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better mixing and texture.
- Measure Flour Correctly: Use the spoon-and-level method when measuring flour to avoid dense cookies.
- Don’t Overmix the Dough: Mix just until combined; this keeps your cookies tender and chewy.
- Cool Butter Properly: Allow browned butter to cool to 70-75°F before mixing. This prevents spreading during baking.
- Adjust Baking Time: Keep an eye on your cookies; they should be slightly underbaked in the center for that chewy consistency.
- Store Correctly: Keep leftover cookies in an airtight container to maintain their fresh texture and flavor.
Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies
These pumpkin snickerdoodle cookies pair beautifully with various side dishes that accentuate their flavors. Here are some great options to consider.
- Spiced Pumpkin Soup: A warm bowl of spiced pumpkin soup complements the cookie’s flavors while providing a savory contrast.
- Cream Cheese Frosted Brownies: Indulge in fudgy brownies topped with cream cheese frosting for a rich dessert pairing.
- Roasted Butternut Squash Salad: This salad adds a healthy crunch and enhances the autumn vibes alongside your cookies.
- Maple Pecan Granola: Serve this as a crunchy topping over yogurt or by itself for a delightful snack next to your cookies.
- Caramel Apple Dip: A creamy caramel dip for apple slices brings extra sweetness that aligns beautifully with pumpkin flavors.
- Cheese Board: Include assorted cheeses, nuts, and dried fruits on a cheese board to create an enticing spread that works well with dessert.
- Cinnamon Sugar Tortilla Chips: These crispy chips add another layer of cinnamon flavor when served alongside your soft cookies.
Common Mistakes to Avoid
Making Chewy Pumpkin Snickerdoodle Cookies can be a delightful experience, but it’s easy to make mistakes that can affect the final result. Here are some common pitfalls to watch out for:
- Using warm butter: This can cause your cookies to spread too much while baking. Always let your browned butter cool properly before mixing it with other ingredients.
- Not measuring pumpkin puree correctly: Too much moisture from the pumpkin can lead to soggy cookies. Make sure to dry the pumpkin puree adequately as instructed.
- Skipping the chilling time: While this recipe is quick, letting the dough chill for a few minutes helps firm it up, ensuring perfectly chewy cookies. Don’t skip this step!
- Overbaking cookies: Keep an eye on your cookies as they bake. They should be golden on the edges but still puffy in the middle when you take them out of the oven.
- Inaccurate flour measurement: Using too much flour can lead to dry cookies. Use a spoon to fluff up your flour before scooping and leveling it off for accuracy.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Chewy Pumpkin Snickerdoodle Cookies in an airtight container.
- They can last up to 2-3 days in the refrigerator.
Freezing Chewy Pumpkin Snickerdoodle Cookies
- Place cookie dough balls in a single layer on a baking sheet and freeze until solid.
- Transfer frozen dough balls into a freezer-safe bag or container; they will keep for about 2-3 months.
Reheating Chewy Pumpkin Snickerdoodle Cookies
- Oven: Preheat to 350°F (180°C) and bake for 5-7 minutes until warmed through.
- Microwave: Heat one cookie at a time for about 10-15 seconds for a soft treat.
- Stovetop: Place a pan over low heat and warm each cookie for a minute or two until soft.
Frequently Asked Questions
Here are some common questions about making Chewy Pumpkin Snickerdoodle Cookies:
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of your cookies. Stick with plain pumpkin puree for best results.
How do I make my Chewy Pumpkin Snickerdoodle Cookies more chewy?
To enhance chewiness, ensure not to overbake them and allow proper chilling of the dough before baking.
Can I substitute brown sugar with white sugar?
Yes, but using brown sugar adds moisture and enhances flavor. For best results, stick with brown sugar as stated in the recipe.
What else can I add to my Chewy Pumpkin Snickerdoodle Cookies?
You can consider adding chocolate chips or nuts like pecans or walnuts for extra texture and flavor variety.
Final Thoughts
These Chewy Pumpkin Snickerdoodle Cookies are not only delicious but also bring warmth and joy during fall. With their perfect blend of spices and chewy texture, they make an ideal treat for any occasion. Feel free to customize this recipe by adding your favorite mix-ins or adjusting spices to suit your taste!
Chewy Pumpkin Snickerdoodle Cookies
Chewy Pumpkin Snickerdoodle Cookies are your go-to fall treat, combining the warm flavors of pumpkin and spices into a delightful twist on the classic snickerdoodle. With their soft, gooey texture and irresistible cinnamon-sugar coating, these cookies are perfect for cozy gatherings, holiday celebrations, or simply enjoying with a warm beverage at home. The best part? This easy recipe requires no mixer and no chill time, allowing you to whip up a batch in no time. Get ready to indulge in the ultimate autumn delight that will leave you craving more!
- 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 oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter in a stainless steel pan over medium heat until nutty and golden. Cool slightly.
- In a mixing bowl, whisk cooled brown butter with sugars until combined. Add egg yolks, vanilla, and prepared pumpkin puree; mix until smooth.
- Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just mixed.
- Roll dough into balls and coat in cinnamon-sugar mixture before placing on prepared trays.
- Bake for 10-12 minutes until edges are golden but centers remain puffy.
- Cool on wire racks before serving.
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 130
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
