These Chewy Pumpkin Snickerdoodle Cookies are a delightful treat that captures the essence of fall. With their chewy texture and gooey center, these cookies are perfect for any occasion—from cozy family gatherings to festive holiday parties. The combination of brown butter, pumpkin spice, and cinnamon sugar creates a unique flavor profile that will have everyone coming back for more. Plus, this recipe is easy to follow and requires no chill time or mixer!
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in no time, making it perfect for last-minute baking.
- Fall Flavors: Enjoy the warm spices and rich flavors of pumpkin spice and brown butter.
- No Mixer Required: Mix everything by hand, simplifying the process and reducing cleanup.
- Perfectly Chewy: Achieve that desirable chewy texture without fussing over complicated techniques.
- Versatile Delight: Ideal for dessert tables, coffee breaks, or a sweet snack any time of year.
Tools and Preparation
Before diving into your baking adventure, gather all necessary tools to make the process smoother.
Essential Tools and Equipment
- Baking trays
- Parchment paper
- Large stainless steel pan
- Glass measuring cup
- Whisk
- Mixing bowl
- Small bowl (for cinnamon sugar)
- Wire rack
Importance of Each Tool
- Baking trays: Provide a flat surface for even baking of your cookies.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Whisk: Ensures ingredients are well combined for optimal texture.
- Wire rack: Allows cookies to cool evenly to maintain their perfect chewiness.
Ingredients
Here’s what you need to make these irresistible chewy pumpkin snickerdoodle 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
- 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. It will foam, pop, and crackle. Stir occasionally to prevent burning. When you see brown bits on the bottom and it smells nutty, remove from heat.
Step 3: Cool the Butter
You should have just under one cup of browned butter. Pour it into a glass measuring cup. Chill in the fridge and stir every 20 minutes until it reaches about 70-75 F.
Step 4: Prepare the Pumpkin Puree
Spread the pumpkin puree on a plate. Use paper towels to absorb excess liquid until it feels dry like soft playdough, measuring roughly 1/3 cup.
Step 5: Mix Sugars with Butter
When cool, whisk in the dark brown sugar and granulated sugar until it resembles wet sand.
Step 6: Add Egg Yolks and Vanilla
Whisk in the 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 combined. Refrigerate dough for about five minutes to firm up; chill longer if necessary.
Step 8: Prepare Cinnamon Sugar Coating
In a small bowl, combine cinnamon and granulated sugar. Scoop dough into three-tablespoon-sized balls and roll each ball in the cinnamon-sugar mixture. Place on prepared baking sheets spaced about two to three inches apart.
Step 9: Bake Cookies
Bake one tray at a time for about ten to twelve minutes or until edges are golden brown but centers remain slightly underbaked. Let cool completely on a wire rack before enjoying!
Step 10: Store Leftovers
Store leftover cookies in an airtight container at room temperature for two to three days or freeze cookie dough balls for later use!
How to Serve Chewy Pumpkin Snickerdoodle Cookies
Chewy Pumpkin Snickerdoodle Cookies are perfect for any occasion, whether it’s a cozy fall gathering or a sweet treat with your afternoon coffee. Here are some delightful ways to serve these delicious cookies.
With a Hot Beverage
- Coffee: The rich flavors of coffee complement the spices in the cookies beautifully.
- Tea: Choose a chai or pumpkin spice tea for an aromatic pairing.
- Hot Chocolate: A warm cup of hot chocolate makes for a comforting treat alongside these cookies.
As a Dessert Platter
- Mixed Sweets: Pair your cookies with brownies, blondies, and mini cheesecakes for a dessert spread.
- Fruit Compote: Serve with apple or cranberry compote for a refreshing contrast.
In Gift Baskets
- Homemade Gifts: Package them with other baked goods in a festive basket as a lovely gift.
- Holiday Treats: Add them to holiday gift baskets with jams and hot cocoa mix to create a seasonal theme.
For Ice Cream Sandwiches
- Ice Cream Filling: Use vanilla or cinnamon ice cream between two cookies for an indulgent treat.
- Toppings: Roll the edges in sprinkles or crushed nuts for added flavor and texture.
How to Perfect Chewy Pumpkin Snickerdoodle Cookies
Creating the perfect chewy pumpkin snickerdoodle cookies is all about technique. Here are some essential tips to ensure your baking success.
- Use Room Temperature Ingredients: Ensure that your butter, eggs, and pumpkin puree are at room temperature. This helps in achieving the right texture.
- Chill the Dough Briefly: If your dough feels too soft, chilling it for 5-10 minutes can help it hold its shape better while baking.
- Don’t Overbake: Remove the cookies when they are slightly underbaked in the center; they will continue to firm up as they cool.
- Measure Flour Correctly: Spoon flour into your measuring cup instead of scooping it directly. This prevents dense cookies caused by too much flour.
Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies
Chewy Pumpkin Snickerdoodle Cookies can be enjoyed alongside various side dishes that enhance their flavor. Here are some great pairings to consider.
- Pumpkin Spice Latte: A warm drink that enhances the pumpkin flavor in the cookies.
- Apple Crisp: The sweetness and warmth of apple crisp provide a delightful contrast to the chewy texture of the cookies.
- Creamy Cheesecake: A slice of cheesecake complements the spices in the snickerdoodles beautifully.
- Cinnamon Roll Casserole: This breakfast dish pairs well with afternoon snacks and adds more cinnamon flavor.
- Spiced Nuts: Crunchy, spiced nuts add texture and balance against soft cookies.
- Caramel Sauce: Drizzle on top of the cookies or serve on the side for dipping.
Common Mistakes to Avoid
Making Chewy Pumpkin Snickerdoodle Cookies can be easy, but it’s important to avoid common mistakes for the best results.
- Not browning the butter properly: If the butter isn’t browned enough, your cookies won’t have that rich, nutty flavor. Make sure to watch it closely and remove it when it smells fragrant.
- Using too much pumpkin puree: Overloading on pumpkin can make your cookies too wet. Measure carefully and ensure you press out excess moisture before adding it to the dough.
- Skipping the chilling step: Chilling the dough helps prevent overly flat cookies. If your dough feels soft, give it extra time in the fridge before baking.
- Ignoring oven temperature: An incorrect oven temperature can lead to uneven baking. Use an oven thermometer to ensure accuracy for perfectly baked cookies.
- Overmixing the dough: This can result in tough cookies instead of chewy ones. Mix until just combined for the best texture.
Storage & Reheating Instructions
Refrigerator Storage
- Store Chewy Pumpkin Snickerdoodle Cookies in an airtight container.
- They will last for 2-3 days at room temperature.
Freezing Chewy Pumpkin Snickerdoodle Cookies
- Place cookie dough balls on a tray lined with parchment paper to freeze individually.
- Once frozen, transfer them to a freezer-safe bag or container for up to three months.
Reheating Chewy Pumpkin Snickerdoodle Cookies
- Oven: Preheat to 350°F (180°C) and bake for 5-7 minutes until warm.
- Microwave: Heat on low power for 10-15 seconds at a time until warmed through.
- Stovetop: Place in a skillet over low heat for a minute or two, watching closely.
Frequently Asked Questions
Here are some common questions about making Chewy Pumpkin Snickerdoodle Cookies.
What makes these cookies chewy?
The combination of brown butter, egg yolks, and proper mixing creates that desirable chewy texture.
Can I use a different type of sugar?
Yes! You can substitute light brown sugar for dark brown sugar if you prefer a lighter flavor.
How do I know when my cookies are done?
Look for golden edges with a slightly puffy center. They should appear underbaked but will firm up as they cool.
Can I add chocolate chips?
Absolutely! Chocolate chips can add a wonderful richness. Just fold them into the dough before baking.
Final Thoughts
These Chewy Pumpkin Snickerdoodle Cookies are a delightful treat packed with fall flavors. Their chewy texture makes them irresistible! Feel free to customize by adding nuts or chocolate chips for a personal touch. Try this recipe today and embrace the cozy flavors of autumn!
Chewy Pumpkin Snickerdoodle Cookies
Chewy Pumpkin Snickerdoodle Cookies are the perfect autumn treat, combining the rich flavors of pumpkin and the warm spices of cinnamon and brown butter. These cookies feature a delightful chewy texture that makes them irresistible. Ideal for fall gatherings or cozy evenings at home, this simple recipe requires no mixer and no chill time, making it accessible for bakers of all skill levels. With just a handful of ingredients, you can whip up these delicious cookies that will have everyone asking for seconds. Enjoy them on their own or paired with your favorite hot beverage for a truly comforting experience.
- 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
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar
- 2 large egg yolks
- 1 teaspoon 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
- Cinnamon sugar (for rolling)
Instructions
- Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter in a large pan over medium heat until nutty-smelling with brown bits.
- Cool the browned butter until it reaches about 70°F (21°C).
- Whisk together cooled butter, sugars, egg yolks, vanilla, and prepared pumpkin puree until combined.
- Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just mixed.
- Scoop dough into balls, roll in cinnamon sugar, and place on baking sheets.
- Bake for 10 to 12 minutes until edges are golden but centers remain slightly soft.
- Allow cooling completely on a wire rack before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg
