Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies are a delightful treat that captures the essence of fall. They are soft, gooey, and bursting with flavors like brown butter, pumpkin spice, and cinnamon sugar. Perfect for gatherings or cozy evenings at home, this recipe is a twist on classic snickerdoodles, requiring no chill time or mixer. Enjoy these cookies fresh out of the oven or pack them up for later!

Why You’ll Love This Recipe

• No Mixer Required: Mix everything by hand for a hassle-free baking experience.
• Fall Flavors: The combination of pumpkin spice and brown butter brings warmth to every bite.
• Quick Preparation: With no need to chill the dough, you can enjoy these cookies in less than two hours.
• Chewy Texture: These cookies are perfectly chewy and gooey, ensuring a satisfying treat every time.
• Versatile Treat: Great for sharing at parties, holiday gatherings, or simply enjoying with your favorite coffee.

Tools and Preparation

Before diving into the baking process, gather your tools and prepare your workspace. This will ensure a smooth cooking experience.

Essential Tools and Equipment

• Baking trays
• Parchment paper
• Large stainless steel pan
• Glass measuring cup
• Mixing bowl
• Whisk
• Small bowl (for cinnamon sugar)
• Wire rack

Importance of Each Tool

• Baking trays: Ensure even baking of your cookies while providing ample space for spreading.
• Parchment paper: Prevents sticking and makes clean-up a breeze.
• Mixing bowl: A sturdy bowl allows for thorough mixing of ingredients without overflow.

Ingredients

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
• 1 teaspoon ground cinnamon

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. Watch it closely as it foams and crackles. Stir occasionally to prevent burning. Once it has a nutty aroma and is filled with brown bits at the bottom, remove it from heat.

Step 3: Cool the Butter

You should have just under one cup of browned butter (184 grams). Pour it into a glass measuring cup and let it chill in the fridge, stirring every 20 minutes until it reads between 70-75 F on a thermometer.

Step 4: Prepare the Pumpkin Puree

Spread the pumpkin puree onto a plate. Use paper towels to soak up excess liquid by pressing down on it several times until it feels dry like soft playdough, measuring roughly 1/3 cup (68-75 grams).

Step 5: Mix Sugars

Once the butter is cool, whisk in both sugars for about one minute until mixed well. The mixture should resemble wet sand.

Step 6: Add Remaining Wet Ingredients

Whisk in egg yolks, vanilla extract, and dried pumpkin puree until combined.

Step 7: Combine Dry Ingredients

Fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined. Chill the dough in the fridge for about five minutes if it’s too soft.

Step 8: Prepare Cinnamon Sugar

In a small bowl, mix together granulated sugar and ground cinnamon. Scoop dough into approximately three-tablespoon-sized balls and roll each ball in the cinnamon sugar mixture before placing them on prepared baking sheets spaced two to three inches apart.

Step 9: Bake

Bake each tray one at a time for about ten to twelve minutes or until edges are golden brown while centers remain puffy. Let cool completely on wire racks before enjoying!

Step 10: Store Leftovers

Store leftover cookies in an airtight container at room temperature for two to three days. If freezing cookie dough balls, allow them to come to room temperature before baking!

How to Serve Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies make for a delightful treat during the fall season. They can be served in various ways to enhance their flavor and presentation.

With a Glass of Milk

• A classic pairing that complements the sweetness of the cookies. Use cold or warm milk for a comforting experience.

Drizzled with Caramel Sauce

• Add a sweet touch by drizzling caramel sauce over the top of each cookie. This enhances both flavor and visual appeal.

On a Dessert Platter

• Arrange the cookies on a beautiful dessert platter alongside other fall-themed treats like apple cider donuts or pumpkin pie for a festive spread.

With Whipped Cream

• Serve the cookies with a dollop of whipped cream on the side for an added creamy texture that contrasts nicely with the chewy cookie.

Pairing with Coffee or Tea

• Enjoy your cookies alongside your favorite hot beverage. The spices in the cookies pair perfectly with chai, coffee, or even herbal teas.

How to Perfect Chewy Pumpkin Snickerdoodle Cookies

Achieving the perfect chewy texture in pumpkin snickerdoodle cookies is key. Follow these tips to ensure your cookies turn out delicious every time.

• Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better emulsification and texture.

• Measure Flour Correctly: Use the spoon-and-level method to avoid packing flour, which can lead to dry cookies.

• Cool Butter Properly: Allow browned butter to cool until it reaches 70-75°F before mixing; this helps maintain chewiness.

• Don’t Overbake: Pull cookies from the oven while they are slightly underbaked for that perfect chewy center.

• Store Correctly: Keep leftover cookies in an airtight container at room temperature to maintain freshness and texture.

Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies

Chewy pumpkin snickerdoodle cookies can be accompanied by various side dishes that complement their rich flavors. Here are some great options:

1. Pumpkin Spice Latte: A warm drink infused with spices that pairs wonderfully with pumpkin flavors.

2. Apple Slices with Peanut Butter: Fresh apple slices provide a crunchy contrast, while peanut butter adds creaminess and protein.

3. Cinnamon Sugar Pita Chips: Crisp pita chips coated in cinnamon sugar offer an extra crunch alongside your soft cookies.

4. Caramel Apple Dip: This sweet dip goes perfectly with sliced fruits, enhancing your dessert experience.

5. Chai Tea Cake: A moist cake flavored with chai spices complements the pumpkin spice in your cookies beautifully.

6. Roasted Nuts: Seasoned nuts add a savory crunch that balances out the sweetness of the cookies, making for an enjoyable snack combo.

Common Mistakes to Avoid

Making Chewy Pumpkin Snickerdoodle Cookies can be delightful, but there are a few common pitfalls to watch out for.

• Incorrect Butter Temperature – If the butter is too warm when mixed, the cookies will spread too much. Ensure it cools to 70-75 F before using.
• Wet Pumpkin Puree – Using pumpkin puree that hasn’t been dried can make your cookies soggy. Press it with paper towels until it feels like soft playdough.
• Overmixing the Dough – Overmixing can lead to tough cookies. Mix just until the ingredients are combined for the best texture.
• Not Measuring Flour Correctly – Too much flour can make cookies dry. Use a spoon to scoop flour into your measuring cup and level it off with a knife.
• Skipping the Cinnamon Sugar Coating – This step adds flavor and texture. Don’t skip rolling the dough balls in cinnamon sugar before baking.
• Baking at Incorrect Temperature – Ensure your oven is preheated properly. Baking at the wrong temperature can lead to uneven cookies.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep them away from strong-smelling foods to preserve their flavor.

Freezing Chewy Pumpkin Snickerdoodle Cookies

• Freeze cookie dough balls on a baking sheet before transferring them to a freezer bag for up to 3 months.
• Label and date the bags for easy identification later on.

Reheating Chewy Pumpkin Snickerdoodle Cookies

• Oven – Preheat to 350 F (180 C) and heat cookies for about 5 minutes until warm.
• Microwave – Place a cookie on a microwave-safe plate, cover with a damp paper towel, and heat for 10-15 seconds.
• Stovetop – Heat gently in a skillet over low heat for about 1 minute, flipping once to avoid burning.

Frequently Asked Questions

If you have questions about making Chewy Pumpkin Snickerdoodle Cookies, here are some common inquiries.

How do I ensure my Chewy Pumpkin Snickerdoodle Cookies are soft?

Make sure not to overbake them! The edges should be golden while the center remains puffy and slightly underbaked.

Can I use other types of pumpkin puree?

Yes! Any pure pumpkin puree works well, but ensure it’s not seasoned or sweetened.

What can I substitute if I don’t have cream of tartar?

You can use an equal amount of baking powder instead; however, this may alter the flavor slightly.

Are these cookies suitable for freezing?

Absolutely! You can freeze both baked cookies and unbaked dough balls for future enjoyment.

How long do Chewy Pumpkin Snickerdoodle Cookies last?

Stored properly in an airtight container, they last about 2-3 days at room temperature or up to 3 months in the freezer.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are perfect for fall gatherings or just as a sweet treat any day of the year. Their chewy texture combined with warm spices makes them irresistible. Feel free to customize by adding nuts or chocolate chips for extra flair!