These Chewy Pumpkin Snickerdoodle Cookies are the perfect treat for fall! They are incredibly chewy and gooey, bursting with warm spices and rich brown butter. The delightful combination of pumpkin puree and cinnamon sugar makes them an irresistible dessert for cozy gatherings, holiday celebrations, or simply enjoying with a cup of coffee. Plus, this simple recipe requires no chilling time and no mixer, making it easy for bakers of all levels to whip up.
Why You’ll Love This Recipe
- Easy to Make: This recipe is straightforward and doesn’t require any special equipment.
- Fall Flavors: Each bite is infused with the rich tastes of pumpkin spice and brown butter.
- No Chill Time: You can enjoy warm cookies in under 2 hours!
- Perfect for Any Occasion: Great for parties, potlucks, or a cozy night in.
- Viral Favorite: Join the trend with this popular cookie recipe that everyone loves!
Tools and Preparation
Before you dive into baking these delicious cookies, gather your tools. Having everything ready will make the process smoother.
Essential Tools and Equipment
- Baking trays
- Parchment paper
- Large stainless steel pan
- Glass measuring cup
- Mixing bowls
- Whisk
Importance of Each Tool
- Baking trays: Essential for even baking; they provide a stable base for your cookies.
- Parchment paper: Prevents sticking and makes cleanup a breeze.
- Large stainless steel pan: Ideal for browning butter evenly without burning.
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, pop, and crackle. This is normal! Stand nearby, watch, and stir it occasionally to prevent burning. When the bottom has brown bits of butter and it smells nutty, remove the pan from heat.
Step 3: Cool the Butter
You should have slightly under one cup of browned butter (184 grams). Pour it into a glass measuring cup. Let it chill in the fridge while stirring every 20 minutes for about 45–60 minutes until a thermometer inserted reads between 70–75 F. The butter must be cool but still liquid; warmer temperatures will cause flat cookies.
Step 4: Prepare Pumpkin Puree
Spread the pumpkin puree onto a plate. Press a stack of paper towels into it to soak up extra liquid. Scrape the pumpkin into a pile and re-spread around the plate. Use new paper towels to continue absorbing liquid until the pumpkin feels dry like soft playdough and measures roughly one-third cup (68–75 grams).
Step 5: Mix Sugars with Butter
When the butter is cool, whisk in the brown sugar and granulated sugar for about one minute until it resembles wet sand.
Step 6: Combine Wet Ingredients
Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until well combined.
Step 7: Add Dry Ingredients
Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for five minutes to firm up. If it’s still soft after that time, chill longer!
Step 8: Prepare Cinnamon Sugar
In a small bowl, combine cinnamon and granulated sugar. Scoop dough into three-tablespoon-sized balls. Roll each ball in cinnamon sugar before placing them on prepared baking sheets spaced two to three inches apart.
Step 9: Bake Cookies
Bake cookies one tray at a time for about ten to twelve minutes or until edges are golden brown while keeping the middle puffy and slightly underbaked. Allow them to 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 dough balls; let them come to room temperature before baking!
How to Serve Chewy Pumpkin Snickerdoodle Cookies
Serving your Chewy Pumpkin Snickerdoodle Cookies can enhance the experience and bring out the delightful flavors. Here are some creative ideas to enjoy these cookies!
With a Cozy Beverage
- Pumpkin Spice Latte – Pair your cookies with a warm pumpkin spice latte for the ultimate fall treat.
- Chai Tea – The spices in chai complement the pumpkin flavor beautifully, making each bite more enjoyable.
As a Dessert Platter
- Cheese Board – Add your cookies to a cheese board alongside cream cheese or brie for a sweet and savory combination.
- Ice Cream Sandwiches – Use two cookies to create an ice cream sandwich with vanilla or cinnamon ice cream.
For Special Occasions
- Holiday Parties – Serve these cookies at holiday gatherings as a festive dessert option that everyone will love.
- Gift Wrapping – Package cookies in decorative boxes as thoughtful gifts for friends and family during the fall season.
How to Perfect Chewy Pumpkin Snickerdoodle Cookies
To achieve the best results with your Chewy Pumpkin Snickerdoodle Cookies, consider these helpful tips:
- Butter Browning – Make sure to brown your butter until it has a nutty aroma and rich color. This enhances depth of flavor.
- Dry Pumpkin Puree – Ensure your pumpkin puree is well-dried. Excess moisture can make cookies spread too much while baking.
- Chill Dough if Needed – If your dough feels too soft, chill it longer. This helps maintain shape during baking.
- Watch Baking Time – Keep an eye on your cookies; they should be golden around the edges but slightly puffy in the middle for that chewy texture.
- Store Properly – Store leftover cookies in an airtight container to keep them fresh and chewy for days.
Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies
Enjoying side dishes alongside your Chewy Pumpkin Snickerdoodle Cookies can elevate your dessert experience. Here are some great options:
- Spiced Apple Slices – Warm apple slices sprinkled with cinnamon make a perfect fall-inspired side.
- Caramel Dip – A creamy caramel dip adds sweetness and pairs wonderfully with the spiced flavors of the cookies.
- Whipped Cream Cheese Dip – Create a dip using whipped cream cheese mixed with maple syrup for a rich accompaniment.
- Pecan Pie Bars – These bars offer nutty sweetness that complements the flavors of pumpkin and cinnamon in your cookies.
- Pumpkin Soup – A small cup of creamy pumpkin soup creates a cozy, comforting vibe that matches well with the dessert.
- Chocolate Fondue – Melted chocolate served with fruit can provide a decadent contrast to the chewy texture of your cookies.
Common Mistakes to Avoid
Making Chewy Pumpkin Snickerdoodle Cookies can be a delightful experience, but avoiding common mistakes is key to achieving the perfect texture and flavor.
- Not browning the butter properly: Ensure you watch the butter as it cooks. If it burns, your cookies will have a bitter taste. Stir frequently and remove it from heat once it smells nutty.
- Overmeasuring flour: Use a spoon to fill your measuring cup and level it off instead of scooping directly. This prevents too much flour, which can make cookies dry.
- Skipping the cooling step for butter: If your melted butter is too warm, your cookies will spread too much in the oven. Aim for a temperature of 70-75 F before mixing.
- Not drying out pumpkin puree: Excess moisture can lead to soggy cookies. Pressing paper towels onto the puree until it’s dry is essential for the right consistency.
- Baking multiple trays at once: Bake cookies one tray at a time. Rotating trays helps ensure even baking and prevents undercooked centers or overbaked edges.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover cookies in an airtight container.
- They will stay fresh for 2-3 days in the fridge.
Freezing Chewy Pumpkin Snickerdoodle Cookies
- Place cookie dough balls on a baking sheet and freeze until solid.
- Transfer them to a freezer-safe bag or container for up to 3 months.
Reheating Chewy Pumpkin Snickerdoodle Cookies
- Oven: Preheat to 350 F, place cookies on a baking sheet, and warm for about 5-7 minutes.
- Microwave: Heat individual cookies for about 10-15 seconds for a warm treat.
- Stovetop: Use a pan over low heat; cover with a lid for about 1-2 minutes until warmed through.
Frequently Asked Questions
If you have questions about making Chewy Pumpkin Snickerdoodle Cookies, you’re not alone! Here are some common queries.
How do I make Chewy Pumpkin Snickerdoodle Cookies more flavorful?
Adding extra pumpkin spice or using fresh cinnamon can enhance the flavor profile of your cookies.
Can I use other types of sugar?
Yes! You can substitute granulated sugar with coconut sugar or even maple sugar for different sweetness levels and flavors.
What if my cookie dough is too soft?
If your dough seems too soft after chilling, you may need to add a little more flour until you achieve a workable consistency.
How long do Chewy Pumpkin Snickerdoodle Cookies last?
These cookies typically last 2-3 days at room temperature and up to three months in the freezer when stored properly.
Final Thoughts
These Chewy Pumpkin Snickerdoodle Cookies are not only delicious but also versatile! Perfect for fall gatherings or cozy nights in, feel free to customize them with nuts or chocolate chips. Enjoy this heartwarming treat that captures the essence of autumn!
Chewy Pumpkin Snickerdoodle Cookies
Indulge in the warmth of fall with these Chewy Pumpkin Snickerdoodle Cookies. Soft, gooey, and bursting with delightful flavors, they combine rich brown butter and pumpkin spice to create an irresistible treat. Perfect for gatherings or quiet evenings with coffee, this simple recipe requires no chilling time and no mixer, making it accessible for bakers of all skill levels. Create these cozy cookies quickly and watch them become a seasonal favorite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 servings 1x
- 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
Instructions
- Preheat oven to 350 F. Line baking trays with parchment paper.
- Brown the butter in a stainless steel pan over medium heat until nutty-smelling and golden.
- Cool the butter, then mix in sugars until sandy.
- Combine egg yolks, vanilla, and dried pumpkin puree.
- Fold in flour, spices, salt, cream of tartar, and baking soda until just combined.
- Chill dough for five minutes if too soft.
- Roll dough into balls coated with cinnamon sugar and place on trays.
- Bake for 10-12 minutes until edges are golden but centers remain puffy.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
