These Chewy Pumpkin Snickerdoodle Cookies are a delightful treat perfect for autumn gatherings and cozy nights at home. With their gooey texture and rich flavors of brown butter, pumpkin spice, and cinnamon sugar, this recipe is a must-try! The best part? It requires no chill time and no mixer, making it an easy choice for any occasion.
Why You’ll Love This Recipe
- Quick to Prepare: No need to chill the dough! Get these cookies in the oven in under 15 minutes.
- Fall Flavors: Each bite bursts with classic autumn tastes like pumpkin spice and cinnamon.
- Gooey Goodness: These cookies are designed to be chewy and soft, ensuring a satisfying treat.
- Versatile Treat: Perfect for holiday gatherings, coffee breaks, or simply as a sweet snack.
- No Mixer Required: Easy to whip up by hand—ideal for beginner bakers!
Tools and Preparation
To make these chewy pumpkin snickerdoodle cookies, you will need some essential tools. Having the right equipment makes the process smoother and more enjoyable.
Essential Tools and Equipment
- Baking trays
- Parchment paper
- Large stainless steel pan
- Glass measuring cup
- Mixing bowl
- Whisk
- Rubber spatula
Importance of Each Tool
- Baking trays: These help evenly distribute heat while baking, ensuring your cookies come out perfectly golden.
- Parchment paper: Prevents the cookies from sticking and makes cleanup a breeze.
- Large stainless steel pan: Ideal for browning butter without burning it, allowing you to achieve that nutty flavor.
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). 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 as it foams, pops, and crackles—this is normal!
Stir occasionally to prevent burning. When it’s nutty with brown bits at the bottom, remove it from heat.
Step 3: Cool the Butter
Let the browned butter cool until it reaches about 70-75°F (21-24°C).
Pour it into a glass measuring cup.
Chill in the fridge for about 45–60 minutes, stirring every 20 minutes.
Step 4: Prepare the Pumpkin Puree
Spread the pumpkin puree onto a plate.
Press paper towels into it to soak up excess liquid.
Repeat until it’s dry like soft playdough—aim for about 1/3 cup.
Step 5: Mix Sugars with Butter
In a mixing bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar for one minute until combined.
Step 6: Add Egg Yolks and Vanilla
Whisk in egg yolks, vanilla extract, and dried pumpkin puree until smooth.
Step 7: Combine Dry Ingredients
Fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined.
Set dough in the fridge for five minutes to firm up if needed.
Step 8: Prepare Cinnamon Sugar
In a small bowl, mix cinnamon and sugar together. Scoop dough into tablespoon-sized balls; roll each ball in cinnamon sugar before placing on prepared trays with space between them.
Step 9: Bake Cookies
Bake one tray at a time for about 10–12 minutes or until edges are golden but centers remain puffy. Allow cooling completely on a wire rack before enjoying!
Step 10: Store Leftovers
Store any leftover cookies in an airtight container at room temperature for up to three days. If freezing dough balls, allow them to reach room temperature before baking!
How to Serve Chewy Pumpkin Snickerdoodle Cookies
These chewy pumpkin snickerdoodle cookies are perfect for sharing or enjoying solo. Here are some delightful serving suggestions to enhance your cookie experience.
With a Glass of Milk
- A classic pairing that complements the sweetness and spices in the cookies. Whole, almond, or oat milk work well.
Warmed with Whipped Cream
- Heat the cookies slightly and top with a dollop of whipped cream for an indulgent treat that feels like dessert.
Accompanied by Ice Cream
- Serve these cookies alongside vanilla or pumpkin ice cream for a delicious fall-inspired dessert.
Drizzled with Caramel Sauce
- Add a drizzle of warm caramel sauce on top for an extra sweet touch that pairs perfectly with the flavors.
Paired with Coffee or Tea
- Enjoy these cookies with a cup of your favorite coffee or tea to bring out their rich flavors.
As Part of a Dessert Platter
- Arrange them on a platter with other fall-themed treats like brownies or mini cheesecakes for a festive presentation.
How to Perfect Chewy Pumpkin Snickerdoodle Cookies
To achieve the ultimate chewy texture and flavor in your pumpkin snickerdoodle cookies, keep these tips in mind.
Use room temperature ingredients: Ensure your butter and eggs are at room temperature for better mixing and texture.
Don’t skip browning the butter: This step adds depth and nuttiness to your cookies, enhancing the overall flavor profile.
Measure flour accurately: Use the spoon-and-level method; too much flour can lead to dry cookies instead of chewy ones.
Chill your dough briefly: Letting the dough sit in the fridge helps prevent spreading during baking, resulting in thicker cookies.
Watch the baking time closely: Remove them when just slightly underbaked to maintain that chewy center while achieving golden edges.
Let cool on wire racks: Allowing them to cool properly ensures they set without becoming too hard.
Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies
Serve your chewy pumpkin snickerdoodle cookies with these delicious side dishes to elevate your dessert experience.
- Apple Cider: This warm drink pairs nicely with spiced cookies, enhancing their fall flavors.
- Pumpkin Spice Latte: A seasonal favorite, this creamy beverage complements the pumpkin flavor perfectly.
- Cheese Board: Include sharp cheeses like aged cheddar or brie to balance the sweetness of the cookies.
- Fruit Salad: A fresh fruit salad adds brightness and balances out the rich cookie flavors beautifully.
- Chocolate Fondue: Dip pieces of cookie into warm chocolate for a decadent treat that guests will love.
- Yogurt Parfait: Layer yogurt, granola, and cookie crumble for a fun twist on breakfast or dessert.
Common Mistakes to Avoid
When baking Chewy Pumpkin Snickerdoodle Cookies, it’s easy to make a few common mistakes. Here are some pitfalls to watch out for:
- Skipping the browning step: Failing to brown the butter can result in cookies that lack depth of flavor. Take your time with this step for a nutty taste.
- Using cold ingredients: Cold butter or eggs can affect dough consistency. Ensure all ingredients are at room temperature for optimal mixing.
- Not measuring flour correctly: Too much flour can lead to dry cookies. Use the spoon-and-level method for accurate measurement.
- Overbaking the cookies: Baking them too long can make them hard instead of chewy. Aim for a golden edge and slightly underbaked center.
- Ignoring cooling time: Allowing the cookies to cool on the tray is crucial. This helps them set properly and maintain their chewy texture.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Chewy Pumpkin Snickerdoodle Cookies in an airtight container.
- They will last for 2-3 days in the refrigerator.
Freezing Chewy Pumpkin Snickerdoodle Cookies
- Freeze cookie dough balls before baking for up to 3 months.
- Place them in a freezer-safe bag or container, ensuring they are well-separated.
Reheating Chewy Pumpkin Snickerdoodle Cookies
- Oven: Preheat to 350°F (180°C) and warm cookies for about 5 minutes for a fresh taste.
- Microwave: Heat one cookie on medium power for 10-15 seconds until warm.
- Stovetop: Warm in a skillet on low heat, flipping occasionally until heated through.
Frequently Asked Questions
Here are some frequently asked questions about making Chewy Pumpkin Snickerdoodle Cookies:
Can I use pumpkin pie filling instead of pumpkin puree?
You should avoid using pumpkin pie filling, as it contains added spices and sugars that can alter the cookie’s flavor and texture.
What if my dough is too sticky?
If your dough feels overly sticky, chill it in the refrigerator for an additional 10-15 minutes. This will help firm it up for easier handling.
How do I know when my cookies are done baking?
Look for golden brown edges with a puffy center. The middle should look slightly underbaked but will continue cooking as they cool.
Can I customize my Chewy Pumpkin Snickerdoodle Cookies?
Absolutely! Feel free to add nuts, chocolate chips, or even white chocolate chunks for extra flavor and texture.
Final Thoughts
These Chewy Pumpkin Snickerdoodle Cookies are not only delicious but also perfect for any fall gathering. With their gooey centers and warm spices, they bring comfort and joy to every bite. Try customizing them with your favorite add-ins for a unique twist!
Chewy Pumpkin Snickerdoodle Cookies
Chewy Pumpkin Snickerdoodle Cookies are the ultimate fall treat, combining the warm spices of pumpkin spice and cinnamon with a soft, gooey texture that melts in your mouth. Perfect for autumn gatherings or cozy nights at home, these cookies are easy to make—requiring no chill time and no mixer. Just mix by hand and bake! Each bite is a delightful burst of flavors, making these cookies an irresistible addition to any dessert table. Whether enjoyed with a glass of milk, warmed with whipped cream, or paired with a scoop of ice cream, these chewy delights will become a seasonal favorite in your household.
- 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
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- Cinnamon sugar (for rolling)
Instructions
- Preheat 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 nutty; allow it to cool.
- Mix the cooled butter with sugars in a bowl until combined.
- Whisk in egg yolks, vanilla, and pumpkin puree until smooth.
- Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined.
- Scoop dough into balls, roll in cinnamon sugar, and place on prepared trays.
- Bake for 10–12 minutes until edges are golden and centers are puffy; cool on wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 20mg
