Chewy Pumpkin Snickerdoodle Cookies

If you’re looking for the ultimate fall treat, let me introduce you to my Chewy Pumpkin Snickerdoodle Cookies! These cookies are the perfect blend of gooey and chewy, filled with warm spices that make your kitchen smell like a cozy autumn day. What makes this recipe even better is that it requires no chill time and no mixer, making it a breeze to whip up on a busy weeknight or for a family gathering.

These cookies have quickly become a favorite in my home and are sure to impress anyone who takes a bite. With their delightful combination of brown butter, pumpkin spice, and cinnamon sugar, they’re not just cookies; they’re an experience! So grab your apron and let’s bake something special together!

Why You’ll Love This Recipe

• Easy to Make: No mixer or complicated steps means you can enjoy baking without the fuss!
• Family-Friendly: Kids and adults alike will love these deliciously chewy cookies.
• Perfect for Any Occasion: Whether it’s a family gathering or just an afternoon treat, these cookies fit right in.
• Fall Flavors: The combination of pumpkin spice and brown butter brings all the cozy vibes of autumn into your kitchen.
• Make-Ahead Friendly: Bake them now and enjoy them later; they store beautifully!

Ingredients You’ll Need

You won’t believe how simple these ingredients are! They’re all wholesome staples that you might already have in your pantry. Let’s gather everything we need to create these delicious 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)

Variations

One of the beautiful things about baking is that you can get creative! Here are some fun variations to try with your Chewy Pumpkin Snickerdoodle Cookies:

• Add Nuts: Toss in some chopped pecans or walnuts for added crunch and flavor.
• Chocolate Chips: Mix in some dairy-free chocolate chips for a sweet twist.
• Gluten-Free Option: Substitute the all-purpose flour with your favorite gluten-free blend.
• Different Spices: Experiment with other spices like nutmeg or ginger to customize the flavor profile.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Preheat Your Oven

Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper. This ensures your cookies don’t stick and bake evenly.

Step 2: Brown the Butter

In a large stainless steel pan over medium heat, brown the butter. It will foam up and make some delightful sounds—just keep stirring until it’s golden brown with nutty bits forming at the bottom. This step adds a rich depth of flavor that makes these cookies extra special.

Step 3: Cool the Butter

Pour your browned butter into a glass measuring cup. Let it cool in the fridge while stirring every 20 minutes until it reaches about 70-75°F. This cooling process is crucial because if it’s too warm, your cookies may spread too flat while baking.

Step 4: Prepare the Pumpkin Puree

Spread out your pumpkin puree on a plate and press paper towels into it several times to absorb excess moisture. You want it to be thick like playdough for the best cookie texture.

Step 5: Mix Your Sugars

Whisk together the cooled brown butter with dark brown sugar and granulated sugar for one minute until it resembles wet sand. This step helps create those chewy edges we all love!

Step 6: Add Eggs, Vanilla, and Pumpkin

Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until everything is combined well. This mixture should be smooth and creamy.

Step 7: Combine Dry Ingredients

Gently fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just mixed together. Be careful not to overmix as this can toughen up your cookies.

Step 8: Chill Your Dough

Pop the bowl of dough in the fridge for about five minutes to firm up slightly—this helps maintain their shape as they bake.

Step 9: Roll in Cinnamon Sugar

In a small bowl, mix granulated sugar with ground cinnamon. Scoop out tablespoon-sized balls of dough and roll them in this sweet mixture before placing them on prepared baking sheets spaced apart.

Step 10: Bake & Enjoy!

Bake one tray at a time for about 10-12 minutes until edges are golden but centers are still puffy. Let them cool completely on a wire rack before indulging!

Now that you know how easy it is to make these heavenly Chewy Pumpkin Snickerdoodle Cookies, I can’t wait for you to try them! Happy baking!

Pro Tips for Making Chewy Pumpkin Snickerdoodle Cookies

Baking is all about precision and creativity, so here are some pro tips to ensure your cookies turn out perfectly chewy and delicious!

• Use room temperature ingredients: Starting with room temperature butter, egg yolks, and pumpkin puree helps the ingredients blend more easily, resulting in a smoother dough and better texture.
• Don’t skip browning the butter: This step adds a rich, nutty flavor that elevates your cookies. Just be sure to watch closely and stir to avoid burning!
• Measure flour correctly: Spoon the flour into your measuring cup and level it off without packing it down. This ensures you don’t add too much flour, which can lead to drier cookies.
• Chill the dough if needed: If the dough feels too soft after mixing, pop it in the fridge for a few more minutes. This helps the cookies maintain their shape while baking.
• Watch your baking time: Every oven is different! Keep an eye on the cookies towards the end of baking; they should be golden at the edges but slightly underbaked in the center for that perfect chewy texture.

How to Serve Chewy Pumpkin Snickerdoodle Cookies

Presenting these delightful cookies is just as important as baking them! Here are some fun ways to serve them up and impress your family or guests.

Garnishes

• A sprinkle of cinnamon sugar: A light dusting right before serving adds an extra touch of sweetness and enhances that cozy cinnamon flavor.
• Whipped coconut cream: Serve with a dollop of whipped coconut cream on top for a creamy contrast that pairs beautifully with the spices.

Side Dishes

• Warm apple cider: The sweet and spiced notes of warm apple cider complement pumpkin flavors wonderfully, making for a delightful pairing.
• Vanilla ice cream: A scoop of vanilla ice cream alongside warm cookies creates a classic comfort dessert that everyone loves.
• Pumpkin spice latte: Pair your cookies with a cozy pumpkin spice latte for an indulgent fall treat that truly embraces autumn flavors.
• Caramel sauce for dipping: Drizzle some caramel sauce on the side for those who enjoy a bit of gooey sweetness with their cookies!

Enjoy these chewy pumpkin snickerdoodle cookies fresh out of the oven or share them with friends; either way, they’re sure to bring smiles this fall season!

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodle Cookies are perfect for meal prep, making it easy to enjoy a delightful treat throughout the week. Whether you’re preparing for a holiday gathering or simply want a sweet snack on hand, these cookies are sure to satisfy!

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature for 2-3 days.
• If you live in a humid environment, consider refrigerating them to maintain their texture.

Freezing

• To freeze cookie dough balls, scoop them onto a baking sheet lined with parchment paper.
• Freeze the dough balls for 1-2 hours until solid, then transfer them to a freezer-safe bag or container.
• Label and date the container. Use within 2-3 months for best quality.

Reheating

• To reheat frozen cookie dough balls, allow them to come to room temperature before baking as instructed.
• For leftover baked cookies, microwave them for about 10-15 seconds to enjoy that fresh-out-of-the-oven taste!

FAQs

Here are some common questions you might have about making Chewy Pumpkin Snickerdoodle Cookies.

Can I use pumpkin pie filling instead of pumpkin puree for Chewy Pumpkin Snickerdoodle Cookies?

It’s best to stick with pure pumpkin puree. Pumpkin pie filling contains added sugars and spices that may alter the flavor and texture of your cookies.

How do I achieve the chewiest texture in my Chewy Pumpkin Snickerdoodle Cookies?

Make sure not to overbake the cookies! They should be slightly underbaked in the center when you take them out of the oven. This will help maintain that chewy texture.

Can I substitute any ingredients in this recipe?

Yes! You can use vegan butter as an alternative to unsalted butter and replace egg yolks with flaxseed meal mixed with water if you’re looking for an egg substitute.

How long can I store my Chewy Pumpkin Snickerdoodle Cookies?

You can store them in an airtight container at room temperature for up to 2-3 days. For longer storage, consider freezing them!

Final Thoughts

I hope you find joy in baking these Chewy Pumpkin Snickerdoodle Cookies! They’re not just delicious; they embody the warmth of fall and cozy gatherings. Enjoy every gooey bite and share them with loved ones. Happy baking, and may your kitchen be filled with delightful aromas!