Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are a delightful treat perfect for fall gatherings and cozy evenings at home. With their soft, gooey texture and rich flavors of brown butter, pumpkin spice, and cinnamon sugar, these cookies are sure to become a favorite. Easy to make without any chilling or special equipment, they offer a warm and inviting taste of the season that everyone will love!

Why You’ll Love This Recipe

• No Mixer Required: You can quickly whip up the dough by hand, making it simple and mess-free.
• Fall Flavors: Each bite is infused with the essence of autumn through pumpkin spice and brown butter.
• Quick to Bake: With no chill time needed, you can enjoy fresh cookies in under 2 hours.
• Perfect for Sharing: These cookies are great for parties, gifts, or cozy family nights.
• Chewy Goodness: The combination of techniques ensures you get that wonderfully gooey texture in every cookie.

Tools and Preparation

Having the right tools on hand makes baking easier and more enjoyable. Here’s what you’ll need to create your chewy pumpkin snickerdoodle cookies:

Essential Tools and Equipment

• Baking trays
• Parchment paper
• Large stainless steel pan
• Glass measuring cup
• Mixing bowls
• Whisk
• Rubber spatula

Importance of Each Tool

• Baking trays: These provide even heat distribution for perfectly baked cookies without burning.
• Parchment paper: Prevents sticking and makes cleanup a breeze by lining your baking trays.
• Large stainless steel pan: Ideal for browning butter, allowing for even cooking and flavor development.

Ingredients

These ingredients come together to create a batch of chewy pumpkin snickerdoodle cookies that everyone will 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)

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat the Oven

Preheat your oven to 350 F (180 C). Line two baking trays with parchment paper and set them aside.

Step 2: Brown the Butter

In a large stainless steel pan over medium heat:
1. Melt the unsalted butter while stirring occasionally.
2. Watch as it foams and crackles; this is normal!
3. Once it turns golden brown with nutty aromas, remove from heat.

Step 3: Cool the Butter

You should have just under 1 cup of browned butter. Pour it into a glass measuring cup:
1. Chill in the fridge for about 45–60 minutes until its temperature reads between 70–75 F.

Step 4: Prepare the Pumpkin Puree

On a plate:
1. Spread out the pumpkin puree.
2. Press paper towels into it to absorb excess liquid until it feels like soft playdough.

Step 5: Mix Sugars with Butter

Once cooled:
1. Whisk in dark brown sugar and granulated sugar until it resembles wet sand.

Step 6: Add Remaining Ingredients

Add in:
1. Egg yolks,
2. Vanilla,
3. Dried pumpkin puree,
Mix until well combined.

Step 7: Combine Dry Ingredients

Gently fold in:
1. Flour,
2. Pumpkin spice,
3. Cream of tartar,
4. Baking soda,
5. Salt,
Until just combined.
Set aside in the fridge for about 5 minutes to firm up.

Step 8: Prepare Cinnamon Sugar

In a small bowl:
Combine granulated sugar with ground cinnamon.

Step 9: Shape Cookies

Using a scoop:
1. Form dough into balls about 3 tablespoons each.
2. Roll each ball in cinnamon sugar before placing them on prepared baking sheets spaced apart.

Step 10: Bake Cookies

Bake one tray at a time:
1. For about 10–12 minutes until edges are golden but centers remain puffy.
2. Let cool completely on wire racks before enjoying!

Store leftovers in an airtight container at room temperature for up to three days or freeze dough balls for later use!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are perfect for any occasion. Here are some delightful serving suggestions to elevate your cookie experience.

With a Glass of Milk

• Pair these cookies with a cold glass of milk for a classic combination that enhances the flavors and adds creaminess.

As an Afternoon Snack

• Serve them alongside your favorite tea or coffee during your afternoon break for a cozy treat.

At a Fall Gathering

• Offer these cookies at potlucks or gatherings. Their festive flavors make them a crowd-pleaser!

Warm with Ice Cream

• Heat the cookies slightly and top them with vanilla or pumpkin spice ice cream for an indulgent dessert.

Gift Wrapped

• Package a few cookies in a decorative box or bag as a thoughtful gift for friends and family.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

Perfecting your chewy pumpkin snickerdoodle cookies is all about technique and attention to detail. Here are some tips to ensure success.

• Measure Flour Correctly: Use the spoon-and-level method to avoid using too much flour, which can lead to dry cookies.
• Cool the Butter: Let the brown butter cool completely before mixing it into the sugars. This helps achieve the perfect texture.
• Avoid Overmixing: Mix just until combined when adding dry ingredients. Overmixing can result in tough cookies.
• Chill the Dough: If the dough feels too soft, chill it for longer. This prevents spreading during baking.
• Use Fresh Spices: Ensure your pumpkin spice and cinnamon are fresh for maximum flavor impact.
• Watch Baking Time: Keep an eye on the cookies while they bake; remove them from the oven when they are lightly golden but still puffy in the center.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

Pairing side dishes with your chewy pumpkin snickerdoodle cookies can create a delightful meal or snack experience. Here are some great options.

1. Creamy Pumpkin Soup: A warm bowl of pumpkin soup complements the spices in the cookies beautifully.
2. Apple Cider: Enjoy a chilled or warm glass of apple cider that matches the fall flavors perfectly.
3. Cheese Platter: Include mild cheeses like brie or gouda which contrast nicely with sweet cookies.
4. Spiced Nuts: Serve spiced nuts as a crunchy counterpart, balancing sweetness with savory notes.
5. Maple Yogurt Parfait: Layer yogurt with granola and maple syrup for a fresh and creamy side.
6. Cinnamon Hot Chocolate: A mug of rich hot chocolate topped with whipped cream creates a cozy fall vibe.
7. Caramel Dipping Sauce: For an extra indulgence, provide caramel sauce as a dip for added sweetness.
8. Fruit Salad: Fresh fruits like pears and apples cut through the richness of the cookies, offering brightness.

Common Mistakes to Avoid

When making Chewy Pumpkin Snickerdoodle Cookies, it’s easy to make a few common mistakes. Here are some pitfalls to watch out for:

• Incorrect Butter Temperature: Using butter that is too warm or too cold can affect the texture. Always let your browned butter cool until it reaches 70-75 F before mixing.
• Too Much Liquid in Pumpkin: If you don’t dry out the pumpkin puree properly, it can lead to overly wet dough. Use paper towels to absorb excess liquid for best results.
• Not Measuring Flour Correctly: Overpacking flour can make cookies dense. Use the spoon-and-level method to ensure accurate measurement for light and chewy cookies.
• Skipping the Rolling Step: Rolling the dough balls in cinnamon sugar is essential for that classic snickerdoodle flavor. Don’t skip this step!
• Baking at the Wrong Temperature: Make sure your oven is preheated correctly. An incorrect temperature can result in cookies that are either underbaked or overbaked.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container for up to 2-3 days.
• Place parchment paper between layers of cookies to prevent sticking.

Freezing Chewy Pumpkin Snickerdoodle Cookies

• Freeze unbaked dough balls on a baking sheet until solid, then transfer them to a freezer bag.
• They can be frozen for up to 3 months; label the bag with the date.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven: Preheat your oven to 350 F, place cookies on a baking sheet, and heat for about 5 minutes.
• Microwave: Heat individual cookies on a microwave-safe plate for about 10-15 seconds.
• Stovetop: Place cookies in a pan over low heat, covering with a lid for about 1-2 minutes until warmed through.

Frequently Asked Questions

Here are some frequently asked questions about Chewy Pumpkin Snickerdoodle Cookies:

Can I use other types of squash instead of pumpkin?

Yes! You can substitute other pureed squash like butternut squash or even sweet potato puree for similar results.

How do I make my Chewy Pumpkin Snickerdoodle Cookies softer?

Ensure your butter is not too hot when mixing and avoid overbaking. The center should remain slightly underbaked for maximum chewiness.

Can I add chocolate chips?

Absolutely! Feel free to mix in chocolate chips or nuts after folding in the dry ingredients for added texture and flavor.

What if I don’t have cream of tartar?

You can substitute an equal amount of baking powder (1 teaspoon) if you don’t have cream of tartar on hand. Just remember to reduce the baking soda slightly as well.

How long do these cookies last?

If stored properly in an airtight container, Chewy Pumpkin Snickerdoodle Cookies can last up to 2-3 days at room temperature and longer if frozen.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are perfect for celebrating fall flavors with their delightful chewy texture and warm spices. They’re versatile enough for any occasion, whether enjoyed fresh from the oven or shared at gatherings. Feel free to customize them with your favorite mix-ins like nuts or chocolate chips!