Fall is a season filled with cozy evenings, beautiful leaves, and, of course, delicious treats. Among the many delightful desserts you can make, Chewy Pumpkin Snickerdoodle Cookies stand out as a favorite. These cookies bring together the warm flavors of pumpkin spice, a touch of sweetness, and a chewy texture that melts in your mouth. Perfect for sharing with family and friends, these cookies make your kitchen smell incredible while adding a festive touch to any gathering. Whether you are preparing for a holiday party or looking for a comforting snack, these cookies will surely impress.
Why Make This Recipe
There are many reasons to make Chewy Pumpkin Snickerdoodle Cookies. First and foremost, they are incredibly delicious! The combination of pumpkin, cinnamon, and sugar creates a mouthwatering treat that’s perfect for any time of year but especially beloved during autumn. They are chewy, soft, and perfectly spiced, making them a comforting dessert.
Another reason to whip up this recipe is how straightforward it is. Even if you are new to baking, the step-by-step directions will guide you through the process easily. You don’t need any fancy kitchen equipment, just some basic mixing bowls and a few common ingredients.
Moreover, these cookies are visually appealing. The golden color from the pumpkin and the cinnamon-sugar coating make them look irresistible. They are great for entertaining, and your guests will adore them. Plus, they are perfect for gifting in decorative boxes or sharing with neighbors and friends during the fall season.
Finally, this recipe allows for flexibility. You can adjust the sweetness, incorporate chocolate chips, or even add nuts to suit your taste. Making your own batch of Chewy Pumpkin Snickerdoodle Cookies means you can perfect them just how you like!
How to Make Chewy Pumpkin Snickerdoodle Cookies
Ingredients
To make these delightful cookies, you will need the following 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 (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)
Directions
To make Chewy Pumpkin Snickerdoodle Cookies, follow these steps:
Preheat the Oven: Start by preheating your oven to 350°F (180°C). This ensures your cookies will bake evenly once you’re ready.
Prepare Baking Trays: Line two baking sheets with parchment paper. This will help prevent the cookies from sticking and make cleanup easier.
Brown the Butter: In a large stainless steel pan, melt the butter over medium heat. Keep stirring occasionally. You will see the butter start to foam, pop, and crackle as it cooks. This is completely normal!
Watch for the butter to change color. Once you see brown bits forming on the bottom and it gives off a nutty smell, take it off the heat.
Cool the Butter: You want around 1 cup of browned butter (about 184 grams). Pour it into a glass measuring cup. Chill the butter in the fridge, stirring it every 20 minutes for about 45-60 minutes. Wait until it cools down to between 70°F and 75°F. If it’s too warm, the cookies may spread too much.
Prepare the Pumpkin Puree: Spread the pumpkin puree on a plate. Use paper towels to press into the puree to soak up excess liquid. Do this several times until the puree feels dry like soft playdough and measures roughly 1/3 cup (68-75 grams).
Mix the Sugars with Butter: When the butter is cool, whisk together the brown sugar and granulated sugar in a large bowl for about 1 minute until it resembles wet sand.
Add the Eggs and Pumpkin: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until well mixed.
Combine Dry Ingredients: Gently fold the flour, pumpkin spice, salt, cream of tartar, and baking soda into the wet ingredients until just combined. Be careful not to overmix.
Chill the Dough: Place the bowl of dough in the fridge for about 5 minutes to firm it up. If the dough feels soft, you can allow it to chill for a bit longer.
Prepare Cinnamon Sugar for Rolling: While the dough is chilling, mix together the sugar and ground cinnamon in a small bowl.
Form the Cookies: Use a scoop to make 3-tablespoon-sized balls of dough. Roll each ball in the cinnamon-sugar mix to coat it well. Place them on the prepared baking sheet, spaced about 2-3 inches apart.
Bake the Cookies: Bake one tray at a time for 10-12 minutes, or until the edges are golden brown and the centers look puffy but slightly underbaked.
Cool the Cookies: Once they are done baking, let the cookies cool completely on a wire rack.
Enjoy!: Your Chewy Pumpkin Snickerdoodle Cookies are ready to be enjoyed!
How to Serve Chewy Pumpkin Snickerdoodle Cookies
Chewy Pumpkin Snickerdoodle Cookies are perfect for a cozy gathering. Serve them warm with a glass of milk or your favorite hot beverage, like coffee or tea. They can also make a lovely dessert after a fall dinner.
For a special touch, consider adding a scoop of vanilla ice cream on top of a warm cookie for a delicious dessert treat.
If you have small gatherings or parties, arrange the cookies on a decorative platter, adding some pumpkins or fall leaves as decoration for a festive display.
How to Store Chewy Pumpkin Snickerdoodle Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about 2-3 days. If you want to keep them longer, consider freezing them.
To freeze the cookie dough balls, scoop and roll them before placing them on a baking sheet in the freezer. Once they are frozen solid, you can transfer them to a freezer-safe bag or container. When you are ready to enjoy them, let them thaw at room temperature for about 30 minutes before baking.
For already baked cookies, they should be wrapped tightly in plastic wrap or placed in a sealed bag before being frozen. Thaw them at room temperature before serving.
Tips to Make Chewy Pumpkin Snickerdoodle Cookies
Use Room Temperature Ingredients: Ensure your butter, eggs, and pumpkin puree are at room temperature before starting. This helps everything combine better and leads to a uniform dough.
Measure Flour Correctly: For the best results, measure flour by spooning it into a measuring cup rather than scooping directly from the bag. This helps prevent the dough from being too dense.
Avoid Overmixing: Once you add the dry ingredients, just mix until they are combined. Overmixing can lead to tough cookies.
Adjust Cooking Time for Different Ovens: Baking times can differ based on your oven. Keep an eye on them, especially the first time you make them, to avoid overbaking.
Experiment with Flavor: You can add various ingredients like nuts or chocolate chips to change the cookie’s texture and flavor, making it even more delightful!
Variations
If you’re looking to switch things up, consider these variations for your Chewy Pumpkin Snickerdoodle Cookies:
Chocolate Chips: Add 1 cup of chocolate chips to the dough for a sweet touch.
Nutty Addition: Chopped pecans or walnuts can add great texture and flavor.
Use Different Spices: Instead of pumpkin spice, you can use a mix of nutmeg and ginger for a slightly different flavor profile.
Cranberry or Spice Infusion: You can add dried cranberries or chopped apples for a fruity element and to enhance the fall spirit.
FAQs
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin, like Libby’s Pumpkin Puree, is perfect for this recipe. Just make sure you are using puree and not pumpkin pie filling.
How can I tell when my cookies are done?
You want the edges to be golden brown, with the center slightly puffy and underbaked. They will continue to cook on the baking sheet as they cool.
Can I freeze the cookie dough?
Absolutely! You can freeze the cookie dough balls and bake them straight from the freezer. Just add a couple of extra minutes to the baking time. They are perfect for baking fresh cookies whenever you like!
By following this detailed guide, you’ll be well on your way to making the most delicious Chewy Pumpkin Snickerdoodle Cookies that your friends and family will love. Happy baking!
Chewy Pumpkin Snickerdoodle Cookies
Ingredients
Method
- Preheat your oven to 350°F (180°C) to ensure even baking.
- Line two baking sheets with parchment paper.
- In a large pan, melt the butter over medium heat until browned and nutty in aroma, then remove from heat.
- Cool the browned butter in the fridge for about 45-60 minutes until it reaches 70°F-75°F.
- Drain the pumpkin puree to remove excess liquid.
- Mix the cooled butter with brown sugar and granulated sugar until it resembles wet sand.
- Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until well combined.
- Gently fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda.
- Chill the dough in the fridge for 5-10 minutes.
- Prepare cinnamon sugar by mixing granulated sugar with ground cinnamon.
- Form 3-tablespoon-sized balls of dough and roll in cinnamon sugar, then place on baking sheet.
- Bake for 10-12 minutes until the edges are golden brown.
- Let cookies cool completely on a wire rack.
- Serve warm with a glass of milk or coffee, and consider adding ice cream on top for extra indulgence.