Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for a cozy treat that captures the essence of fall, then these Chewy Pumpkin Snickerdoodle Cookies are just what you need! They’re delightfully chewy and bursting with warm spices, making them perfect for any occasion. Whether it’s a busy weeknight when you crave something sweet or a family gathering where everyone needs a little indulgence, these cookies are guaranteed to brighten your day.

What makes this recipe even more special is how easy it is to whip up. With no chill time and no mixer required, you can have a batch of these delectable cookies ready in no time. Plus, who can resist the aroma of brown butter mingling with pumpkin spice? Trust me; your home will smell like autumn heaven!

Why You’ll Love This Recipe

• No mixer needed: You can easily make these cookies by hand—just grab a whisk!
• Quick prep time: With minimal fuss, you can enjoy fresh cookies in about 2 hours.
• Perfectly chewy texture: These cookies bake up gooey and soft, giving every bite that delightful chewiness.
• Family-friendly fun: Kids will love helping shape the dough balls and rolling them in cinnamon sugar!
• Fall flavors galore: Brown butter, pumpkin spice, and cinnamon sugar come together for a taste that’s truly irresistible.

Ingredients You’ll Need

Gathering the ingredients for these Chewy Pumpkin Snickerdoodle Cookies is super simple! You probably have most of them in your pantry already. Each ingredient contributes to that lovely fall flavor we all adore.

For the Cookies

• 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

• 1/3 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Variations

This recipe is wonderfully flexible! Here are some fun ways to switch things up:

• Add chocolate chips: Mix in some semi-sweet or dark chocolate chips for an extra decadent treat.
• Try different spices: Experiment with nutmeg or ginger for a twist on the classic pumpkin spice flavor.
• Make them gluten-free: Substitute regular flour with a gluten-free blend to accommodate dietary preferences.
• Incorporate nuts: Add chopped pecans or walnuts for a crunchy element that complements the softness of the cookie.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

Start by preheating your oven to 350 F (180 C). This ensures that your cookies bake evenly. While the oven heats, line two baking trays with parchment paper so they’re ready when it’s time to bake.

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, melt your unsalted butter. Keep an eye on it as it cooks—it will foam and crackle! Give it a gentle stir occasionally until you see brown bits forming at the bottom and it smells nutty. This browning adds depth of flavor to your cookies.

Step 3: Cool the Butter

Once browned, pour the butter into a glass measuring cup and let it chill in the fridge. Gently stir every 20 minutes until it cools down to about 70-75 F (21-24 C). This step is crucial because butter that’s too warm will cause your cookies to spread too much during baking.

Step 4: Prepare Your Pumpkin Puree

Spread your pumpkin puree on a plate and press paper towels into it to soak up excess moisture. This helps achieve that perfect cookie texture—too much liquid can make them cakey instead of chewy!

Step 5: Mix Sugars with Butter

When your browned butter has cooled, whisk in both sugars until combined—about one minute should do! The mixture should look like wet sand, which means you’re on the right track for those deliciously chewy cookies.

Step 6: Add Egg Yolks and Flavorings

Next, whisk in the egg yolks, vanilla extract, and dried pumpkin puree. This is where all those wonderful flavors start coming together!

Step 7: Combine Dry Ingredients

Gently fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda just until combined. Avoid overmixing; we want our cookies tender! If your dough feels too soft after mixing, pop it in the fridge for about five minutes—it’ll help firm things up.

Step 8: Roll in Cinnamon Sugar

In a small bowl, mix together cinnamon and sugar for rolling. Scoop out three-tablespoon-sized balls of dough and roll each one in this fragrant mixture before placing them on your prepared baking sheets spaced apart.

Step 9: Bake Them Up!

Bake one tray at a time for about 10-12 minutes or until you see golden edges but still slightly puffy centers. Let them cool completely on a wire rack; trust me—the wait is worth it!

Step 10: Store & Enjoy!

Store any leftovers in an airtight container at room temperature for up to three days. If you freeze dough balls ahead of time, just let them thaw before baking!

Now you’re ready to share these Chewy Pumpkin Snickerdoodle Cookies with friends and family—or keep them all to yourself! Happy baking!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking can be a delightful adventure, and with these pro tips, you’ll ensure your cookies turn out perfectly every time!

• Use room temperature ingredients: Room temperature butter and egg yolks help create a smoother dough, resulting in a chewier texture. This allows for better incorporation of ingredients, leading to those soft, gooey cookies we all crave.

• Don’t skip the browning process: Browning the butter adds a rich, nutty flavor that elevates these cookies from ordinary to extraordinary. It may seem like an extra step, but it’s well worth it for that depth of flavor.

• Measure flour accurately: Use the spoon-and-level method to measure your flour. Scooping directly from the bag can lead to overpacking, which results in drier cookies. Proper measurement is crucial for achieving that chewy consistency.

• Chill the dough: Even just a short chill time helps the dough firm up, preventing overly flat cookies. If your dough feels too soft after mixing, don’t hesitate to pop it back in the fridge for a bit longer!

• Keep an eye on baking time: Every oven varies slightly. Aim to take your cookies out when they are slightly underbaked in the center; they will continue to firm up as they cool on the baking sheet.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These deliciously chewy pumpkin snickerdoodle cookies are perfect for any occasion! Whether you’re hosting a fall gathering or simply enjoying them with a cozy cup of tea at home, here are some ideas on how to present and enjoy them.

Garnishes

• Drizzle of caramel sauce: A light drizzle of caramel adds an indulgent touch that complements the pumpkin flavor beautifully.

• Sprinkle of sea salt: Just a pinch of flaky sea salt on top enhances sweetness while adding a sophisticated finish to your cookies.

Side Dishes

• Pumpkin Spice Latte: The warm flavors of this seasonal favorite pair perfectly with your cookies, creating a cozy autumn treat.

• Apple cider: A glass of fresh apple cider complements the spiced notes in the cookies and brings out their fall essence.

• Vanilla ice cream: Serving your cookies warm with a scoop of vanilla ice cream creates a delightful contrast between hot and cold textures.

• Whipped cream: A dollop of whipped cream on top or alongside adds creaminess and balances the sweetness of the cookies.

Enjoy crafting your perfect serving experience with these chewy pumpkin snickerdoodle cookies!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep! Whether you’re planning a cozy fall gathering or simply want to enjoy them throughout the week, these cookies can be easily stored and enjoyed later.

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature for up to 2-3 days.
• For longer freshness, consider refrigerating them, which can help maintain their chewy texture.

Freezing

• To freeze cookie dough balls, scoop them onto a baking sheet lined with parchment paper and freeze until solid.
• Once frozen, transfer the dough balls to a freezer-safe bag or container. They can be kept in the freezer for up to 3 months.
• When ready to bake, let the dough balls thaw at room temperature before placing them in the oven.

Reheating

• To reheat cookies and restore their chewy texture, place them in a microwave-safe dish and heat for about 10-15 seconds.
• Alternatively, warm them in an oven preheated to 350°F (180°C) for about 5 minutes.

FAQs

If you have questions about making these delicious cookies, you’re in the right place!

Can I make Chewy Pumpkin Snickerdoodle Cookies without brown butter?

Absolutely! While brown butter adds a rich flavor, you can use regular unsalted butter instead. Just melt it and proceed with the recipe as directed.

How do I get my Chewy Pumpkin Snickerdoodle Cookies to be extra chewy?

To achieve maximum chewiness, ensure that your pumpkin puree is well-dried as mentioned in the recipe. Also, don’t overbake them; they should look slightly underbaked in the center when you take them out of the oven.

Can I substitute the flour in Chewy Pumpkin Snickerdoodle Cookies?

Yes! You can use a gluten-free all-purpose flour blend if desired. Just make sure it’s suitable for baking.

How do I store my cookies after baking?

Store your cookies in an airtight container at room temperature for 2-3 days or refrigerate if you want them to last longer while keeping their chewiness intact.

Final Thoughts

I hope you’re as excited to make these Chewy Pumpkin Snickerdoodle Cookies as I am sharing this recipe with you! With their delightful combination of spices and that irresistible chewy texture, they’re bound to become a fall favorite. Enjoy baking and indulging in these treats, and don’t forget to share your experiences! Happy baking!