These Chewy Pumpkin Snickerdoodle Cookies are the perfect treat for fall! With a delightful blend of pumpkin spice and cinnamon sugar, these cookies are soft, chewy, and bursting with flavor. Whether you’re hosting a cozy gathering or enjoying a quiet evening at home, this recipe is sure to impress. Plus, it requires no chill time and no mixer, making it quick and easy to whip up!
Why You’ll Love This Recipe
- Quick and Easy: No need for chilling the dough or using a mixer—just mix and bake!
- Fall Flavors: Each bite is infused with warm spices that capture the essence of autumn.
- Chewy Texture: These cookies are delightfully chewy, thanks to the brown butter and pumpkin.
- Versatile Treat: Perfect for parties, holiday gatherings, or simply as an everyday snack.
- No Fuss Cleanup: With minimal equipment needed, cleanup is a breeze!
Tools and Preparation
Before diving into the deliciousness of these cookies, gather your tools. Having everything ready will make your baking experience smoother.
Essential Tools and Equipment
- Large stainless steel pan
- Glass measuring cup
- Mixing bowl
- Whisk
- Baking trays
- Parchment paper
Importance of Each Tool
- Large stainless steel pan: Ideal for browning butter evenly without burning it.
- Mixing bowl: A sturdy bowl is necessary for combining ingredients effectively.
- Baking trays: Ensure even baking by using quality trays lined with parchment paper.
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 your oven to 350°F (180°C) and line two baking trays with parchment paper. This ensures that your cookies won’t stick while baking.
Step 2: Brown the Butter
In a large stainless steel pan over medium heat:
Melt the unsalted butter.
Watch as it foams and crackles; stir occasionally.
Once it has turned golden brown with nutty bits at the bottom, remove from heat.
Step 3: Cool the Butter
Pour the browned butter into a glass measuring cup:
Chill in the fridge for about 45–60 minutes until it reaches between 70–75°F (21–24°C).
Stir every 20 minutes to help cool evenly.
Step 4: Prepare Pumpkin Puree
On a plate, spread out the pumpkin puree.
Use paper towels to absorb excess moisture until it feels dry like soft playdough.
Aim for roughly 1/3 cup after drying.
Step 5: Mix Sugars with Butter
Once cooled:
In a mixing bowl, whisk together brown sugar and granulated sugar with the cooled butter for about one minute until it’s sandy in texture.
Step 6: Add Wet Ingredients
Add to the mixture:
The egg yolks, vanilla extract, and prepared pumpkin puree.
Whisk until well combined.
Step 7: Combine Dry Ingredients
Gently fold in:
The all-purpose flour, pumpkin spice, cream of tartar, baking soda, and kosher salt.
Do not overmix; just combine until no dry flour remains.
Step 8: Chill Dough Slightly
Place the bowl of dough in the fridge for about five minutes to firm up. If still soft after five minutes, chill longer as needed.
Step 9: Prepare Cinnamon Sugar Coating
In a small bowl:
Combine granulated sugar with ground cinnamon.
Step 10: Shape Cookies
Scoop out dough into balls about three tablespoons each:
Roll them in the cinnamon-sugar mixture.
Place on prepared baking sheets spaced about two to three inches apart.
Step 11: Bake Cookies
Bake one tray at a time for:
10–12 minutes or until edges are golden while centers remain puffy and slightly underbaked.
Step 12: Cool & Store
Allow cookies to cool completely on a wire rack. Store leftovers in an airtight container at room temperature for up to three days. If freezing cookie dough balls, let them come back to room temperature before baking!
How to Serve Chewy Pumpkin Snickerdoodle Cookies
Chewy Pumpkin Snickerdoodle Cookies are delightful treats perfect for any occasion. These cookies can be enjoyed on their own or paired with various accompaniments to enhance the experience.
With a Glass of Milk
- A classic pairing, milk complements the sweetness of the cookies and helps balance the rich pumpkin flavor.
Coffee or Latte
- Enjoy these cookies with your morning coffee or afternoon latte for a cozy treat that brings out the spices in each bite.
Ice Cream Sandwiches
- Sandwich a scoop of vanilla or caramel ice cream between two cookies for a delicious and fun dessert!
Whipped Cream Topping
- Top your cookies with a dollop of whipped cream and a sprinkle of cinnamon for an added touch of indulgence.
Festive Dessert Platter
- Arrange your chewy pumpkin snickerdoodles on a platter alongside other fall-themed treats like apple pie or pumpkin bread for a festive display.
Drizzle of Caramel Sauce
- A light drizzle of caramel sauce over the cookies adds an extra layer of sweetness and richness that pairs beautifully with pumpkin flavors.
How to Perfect Chewy Pumpkin Snickerdoodle Cookies
To make sure your chewy pumpkin snickerdoodle cookies turn out perfectly every time, follow these tips.
Use room temperature ingredients: Ensure that your butter, eggs, and pumpkin puree are at room temperature. This helps create a smooth batter and enhances the texture.
Measure flour accurately: Use the spoon-and-level method to measure flour. This prevents dense cookies caused by too much flour being packed into the cup.
Brown your butter well: The key to achieving that rich nutty flavor is browning the butter until it has golden bits. Watch it closely to avoid burning.
Chill dough if needed: If your dough feels too soft after mixing, chilling it for an additional 10-15 minutes can help firm it up, resulting in perfectly shaped cookies.
Keep an eye on baking time: Bake just until the edges are golden brown. The centers should look slightly underbaked; they will continue to cook on the baking sheet as they cool.
Store properly: To maintain freshness, store leftover cookies in an airtight container. They taste best within 2-3 days but can also be frozen for longer storage.
Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies
Pairing side dishes with your chewy pumpkin snickerdoodle cookies can elevate your dessert experience. Here’s a list of delectable options to consider:
Spiced Apple Cider: A warm drink that complements the fall flavors in your cookies perfectly.
Pumpkin Spice Latte: This seasonal favorite enhances the festive spirit while matching beautifully with the cookie’s flavors.
Gingerbread Cake: A moist slice of gingerbread cake provides a delightful contrast to the chewy texture of the snickerdoodles.
Pecan Pie Bars: Rich and sweet, these bars offer another layer of indulgence alongside your chewy pumpkin treats.
Caramel Flan: The creamy texture and rich caramel sauce create a great balance with the spiced cookies.
Homemade Vanilla Pudding: Light and creamy pudding can provide a soothing complement to the bold flavors in each cookie.
Roasted Sweet Potatoes: Their natural sweetness echoes the cookie’s flavors while adding a savory touch to your spread.
Chocolate Chip Muffins: These muffins add another favorite flavor profile that pairs well with pumpkin-inspired desserts.
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:
- Using warm butter: If your butter is too warm, your cookies will spread too much. Always cool the browned butter to 70-75 F before mixing.
- Skipping the pumpkin drying process: Not drying the pumpkin puree can lead to soggy cookies. Make sure to absorb excess moisture using paper towels.
- Incorrectly measuring flour: Too much flour can make your cookies dry. Use the spoon and level method for accurate measurement.
- Overbaking the cookies: Baking them too long can result in hard cookies. Keep an eye on them; they should be puffy and slightly underbaked in the center.
- Not rolling in cinnamon sugar: Skipping this step means missing out on extra flavor. Roll each cookie ball generously in the cinnamon-sugar mixture.
Storage & Reheating Instructions
Refrigerator Storage
- Store cookies in an airtight container for up to 2-3 days.
- Ensure they are completely cooled before sealing to prevent moisture buildup.
Freezing Chewy Pumpkin Snickerdoodle Cookies
- Freeze cookie dough balls before baking for up to 3 months.
- Place dough balls in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag.
Reheating Chewy Pumpkin Snickerdoodle Cookies
- Oven: Preheat to 350 F (180 C) and bake for 5-7 minutes until warm.
- Microwave: Heat each cookie for about 10-15 seconds until soft.
- Stovetop: Place cookies in a skillet over low heat for a couple of minutes.
Frequently Asked Questions
What makes these Chewy Pumpkin Snickerdoodle Cookies so chewy?
The chewy texture comes from using brown butter and egg yolks, which retain moisture and create that irresistible chewiness.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but ensure it is properly cooked and dried to avoid excess moisture.
How do I customize my Chewy Pumpkin Snickerdoodle Cookies?
You can add chocolate chips, nuts, or even substitute spices like nutmeg for a twist on flavor!
What are some serving suggestions for these cookies?
These cookies pair wonderfully with hot beverages like chai tea or coffee, making them perfect for fall gatherings.
Final Thoughts
Chewy Pumpkin Snickerdoodle Cookies are not just delicious; they bring warmth and comfort during the fall season. With their gooey texture and rich flavors, they are perfect for any occasion. Feel free to customize them with your favorite mix-ins!
Chewy Pumpkin Snickerdoodle Cookies
Indulge in the flavors of autumn with these Chewy Pumpkin Snickerdoodle Cookies. Combining the warm spices of pumpkin pie with a soft, chewy texture, this delightful treat is perfect for cozy gatherings or quiet evenings at home. Made with brown butter and infused with cinnamon sugar, these cookies are not only easy to prepare—no chilling or mixer required—but also a guaranteed crowd-pleaser. Serve them fresh from the oven, or enjoy them later; they remain deliciously soft and flavorful. With just a few simple ingredients and straightforward steps, these cookies will quickly become your go-to fall dessert.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 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
- 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)
Instructions
- Preheat the oven to 350°F (180°C) and line baking trays with parchment paper.
- Brown the butter in a stainless steel pan over medium heat until golden brown.
- Cool the butter before mixing with sugars in a bowl.
- Add egg yolks, vanilla, and prepared pumpkin puree; whisk until combined.
- Fold in dry ingredients (flour, spices, baking soda, and salt) until no dry flour remains.
- Chill dough slightly if too soft, then scoop into balls and roll in cinnamon sugar.
- Bake for 10–12 minutes until edges are golden; cool on a wire rack.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
