Chewy Pumpkin Snickerdoodles Recipe

These Chewy Pumpkin Snickerdoodles Recipe are a delightful twist on the traditional snickerdoodle cookie, perfect for celebrating the flavors of Fall. With their soft and chewy texture, these cookies are infused with warming spices that make them irresistible. They’re not only a great treat for cozy gatherings but also ideal for enjoying while curled up with a good book. Get ready to bake up a batch that will have everyone coming back for more!

Why You’ll Love This Recipe

• Unique Flavor: The addition of pumpkin puree and warming spices brings a seasonal twist to classic snickerdoodles.
• Easy to Make: This recipe is straightforward, making it perfect for bakers of all skill levels.
• Perfectly Chewy: The brown butter gives these cookies a rich flavor and an indulgently chewy texture.
• Great for Sharing: With 12 servings, these cookies are excellent for parties or as gifts.
• Versatile Treat: Enjoy them as an afternoon snack, dessert, or holiday treat.

Tools and Preparation

To make these chewy pumpkin snickerdoodles, you’ll need some essential tools to ensure a smooth baking process.

Essential Tools and Equipment

• Stand mixer
• Large saucepan
• Baking sheets
• Parchment paper
• Mixing bowls
• Cookie scoop

Importance of Each Tool

• Stand mixer: A stand mixer makes it easy to combine ingredients thoroughly without much effort.
• Baking sheets: Using baking sheets allows even heat distribution, ensuring your cookies bake uniformly.
• Parchment paper: Lining your baking sheets with parchment prevents sticking and makes cleanup easier.

Ingredients

Here are the ingredients you’ll need for this delicious chewy pumpkin snickerdoodles recipe:

• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 cup (226 g) unsalted butter
• 2 cups plus 3 tablespoons (270 g) all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1 cup (200 g) dark brown sugar, packed
• 1/4 cup (50 g) granulated sugar
• 1/3 cup (80 g) pumpkin puree (not pumpkin pie filling)
• 1 egg yolk, room temperature
• 1 tablespoon molasses (not blackstrap)
• 1 1/2 teaspoons vanilla

How to Make Chewy Pumpkin Snickerdoodles Recipe

Step 1: Brown the Butter

To brown the butter, melt the butter in a large saucepan over medium heat. Stir occasionally until the butter begins to crackle and foam. Keep stirring until golden brown bits form at the bottom and the mixture smells nutty. Remove from heat and pour into a large bowl; chill for about 30 minutes.

Step 2: Prepare the Pumpkin Puree

Place the pumpkin puree on a plate lined with paper towels. Cover with another paper towel and blot gently to remove excess moisture. Set aside.

Step 3: Mix Sugars and Butter

Once the brown butter has cooled, add it to your stand mixer along with granulated sugar and dark brown sugar. Mix on medium-low speed for about one minute until everything is combined.

Step 4: Add Wet Ingredients

Add the pumpkin puree, egg yolk, molasses, and vanilla extract. Mix until fully combined, about 30 seconds. Scrape down the sides of your mixing bowl as needed.

Step 5: Combine Dry Ingredients

In another bowl, whisk together flour, baking soda, cream of tartar, spices, and salt.

Step 6: Combine Mixtures

Gradually add dry ingredients to the wet ingredients in your stand mixer. Mix just until a few streaks of flour remain; avoid overmixing. Place dough in the refrigerator uncovered for about 30 minutes.

Step 7: Preheat Oven

While dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 8: Prepare Cinnamon Sugar Coating

In a shallow bowl, whisk together remaining granulated sugar and cinnamon for rolling the cookie dough.

Step 9: Scoop Dough Portions

Once chilled, use a large cookie scoop to portion out approximately 2-ounce portions of dough. Do not roll between palms; instead coat each piece in cinnamon sugar using your hands.

Step 10: Bake Cookies

Place cookie dough on prepared baking sheets with enough space between each cookie (about 2–3 inches). Bake in preheated oven for 9–10 minutes or until edges are set and tops begin to crack.

Step 11: Cool Cookies

Remove cookies from oven and let cool on pans for about 5–10 minutes before transferring them carefully to wire racks. Sprinkle with additional cinnamon sugar if desired.

Enjoy your warm chewy pumpkin snickerdoodles!

How to Serve Chewy Pumpkin Snickerdoodles Recipe

These chewy pumpkin snickerdoodles are a delightful treat for any occasion. Whether you’re hosting a gathering or enjoying a quiet evening at home, here are some fun serving suggestions.

With a Cup of Coffee or Tea

• Pair these cookies with your favorite coffee or tea for a cozy experience. The warm spices in the snickerdoodles complement the flavors in your drink.

Ice Cream Sandwiches

• Create ice cream sandwiches by placing a scoop of vanilla or cinnamon ice cream between two cookies. This adds a creamy texture that balances the chewy cookie.

Festive Platter

• Arrange the cookies on a festive platter along with other seasonal treats like pumpkin bread or apple pie for an impressive dessert spread.

Giftable Treats

• Package the cookies in decorative boxes or cellophane bags tied with twine. These make great gifts for friends and family during the Fall season.

Warm from the Oven

• Serve freshly baked cookies straight from the oven for an irresistible treat. The warmth enhances their chewy texture and aroma.

How to Perfect Chewy Pumpkin Snickerdoodles Recipe

Perfecting your chewy pumpkin snickerdoodles is all about technique and ingredients. Here are some tips to help you achieve cookie perfection.

• Use Browned Butter: Browning the butter adds depth and nuttiness to your cookies, enhancing their flavor.
• Chill the Dough: Allowing the dough to chill helps prevent spreading and creates thicker, chewier cookies.
• Don’t Overmix: Mix just until ingredients are combined; overmixing can lead to tough cookies.
• Monitor Baking Time: Keep an eye on your cookies while baking. They should be set at the edges but still soft in the center.
• Experiment with Spices: Feel free to adjust spice levels according to your preference for a personalized flavor profile.

Best Side Dishes for Chewy Pumpkin Snickerdoodles Recipe

Chewy pumpkin snickerdoodles can be enjoyed alongside various dishes that complement their flavors. Consider these side dishes for a well-rounded dessert table.

1. Spiced Apple Cider – A warm beverage that pairs beautifully with the spices in the cookies, enhancing their flavor.
2. Pumpkin Soup – A creamy pumpkin soup offers a savory contrast to the sweetness of the snickerdoodles.
3. Caramel Dip – Serve sliced apples with caramel dip as a fun side that echoes Fall flavors.
4. Gingerbread Cake – A slice of gingerbread cake provides additional spiced goodness that pairs well with these cookies.
5. Pecan Pie Bars – These bars add a rich, nutty flavor that complements the pumpkin spices in your snickerdoodles.
6. Chocolate Chip Cookies – For those who love variety, classic chocolate chip cookies provide another sweet option alongside your snickerdoodles.

Common Mistakes to Avoid

Avoiding common mistakes can make your Chewy Pumpkin Snickerdoodles even better.

• Using the wrong pumpkin puree: Ensure you use pure pumpkin puree, not pumpkin pie filling. This keeps the flavor authentic and prevents excess sweetness.
• Not chilling the dough: Skipping the refrigeration step may lead to cookies that spread too much in the oven. Chill for at least 30 minutes to maintain their shape.
• Overmixing the dough: Mixing the dough too thoroughly can lead to tough cookies. Stop mixing as soon as you see a few streaks of flour for a soft texture.
• Baking at the wrong temperature: Make sure your oven is preheated to 350°F. Baking at a lower temperature can result in undercooked cookies, while a higher one may dry them out.
• Ignoring cooling time: Allow your cookies to cool on the pan before transferring them to a wire rack. This helps them set properly and prevents breakage.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container for up to 1 week.
• Use parchment paper between layers to prevent sticking.

Freezing Chewy Pumpkin Snickerdoodles Recipe

• Freeze cookies in an airtight container or freezer bag for up to 3 months.
• Place parchment paper between layers for easy separation.

Reheating Chewy Pumpkin Snickerdoodles Recipe

• Oven: Preheat to 350°F, place cookies on a baking sheet, and bake for 5-7 minutes.
• Microwave: Heat one cookie at a time for about 10-15 seconds until warm.
• Stovetop: Cover a skillet over low heat and warm cookies for about 1-2 minutes.

Frequently Asked Questions

Here are some common questions about this delightful recipe.

What makes these Chewy Pumpkin Snickerdoodles unique?

These cookies feature brown butter and pumpkin puree, giving them a rich flavor and chewy texture that sets them apart from traditional snickerdoodles.

Can I use gluten-free flour in this Chewy Pumpkin Snickerdoodles Recipe?

Yes! You can substitute all-purpose flour with a gluten-free blend. Just ensure it contains xanthan gum for better texture.

How do I customize my Chewy Pumpkin Snickerdoodles Recipe?

You can add chocolate chips, nuts, or even dried fruits like cranberries for added flavor and texture variations.

What’s the best way to store leftover Chewy Pumpkin Snickerdoodles?

Store them in an airtight container at room temperature or refrigerate them for longer freshness.

Can I use other spices instead of cinnamon and nutmeg?

Absolutely! Feel free to experiment with spices like cardamom or allspice to create your unique flavor blend.

Final Thoughts

These Chewy Pumpkin Snickerdoodles are perfect for Fall gatherings or cozy nights at home. Their soft, chewy texture combined with warm spices makes them irresistible. You can easily customize this recipe by adding your favorite mix-ins. Enjoy baking these delicious treats!