Chewy Pumpkin Snickerdoodle Cookies Recipe

Indulge in the perfect fusion of fall flavors with these Chewy Pumpkin Snickerdoodle Cookies. With their soft, chewy texture and warm, spiced notes, these cookies are an irresistible treat that captures the essence of the season. Whether you’re a pumpkin spice enthusiast or simply love a good cookie, this recipe is for you. Let’s dive into the step-by-step guide to baking the most delicious, chewy pumpkin snickerdoodle cookies!

Why You’ll Love These Chewy Pumpkin Snickerdoodle Cookies

These cookies offer a delightful twist on the classic snickerdoodle by incorporating the cozy flavors of pumpkin and spice. Perfectly chewy on the inside with a slightly crisp exterior, they bring a taste of autumn to every bite. The combination of browned butter and pumpkin puree gives them a rich, nutty flavor that’s hard to resist. Plus, they are easy to make and are a great addition to any holiday gathering or cozy night at home.

Key Ingredients for Perfect Pumpkin Snickerdoodle Cookies

To achieve the best chewy pumpkin snickerdoodle cookies, you’ll need a few special ingredients that add depth and flavor:

• Unsalted Butter: Adds richness and browns beautifully for a nutty flavor.
• Pumpkin Puree: Provides moisture and a subtle pumpkin flavor.
• Pumpkin Spice: A blend of cinnamon, nutmeg, and cloves for that warm, fall spice.
• Cream of Tartar: Essential for that classic snickerdoodle tang and chewy texture.
• Granulated Sugar and Brown Sugar: Creates the perfect balance of sweetness and chewiness.

Comprehensive Ingredient List with Measurements

• 1 cup (226 g) unsalted butter – to be browned
• 2/3 cup (156 g) Libby’s Pumpkin Puree, room temperature
• 1/2 cup (108 g) granulated sugar
• 1/2 cup + 2 tablespoons (128 g) dark brown sugar, packed
• 2 large egg yolks (38 g), room temperature
• 2 teaspoons vanilla extract
• 1 2/3 cup + 1 tablespoon (208 g) 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 (67 g) granulated sugar for rolling
• 1 teaspoon ground cinnamon for rolling

this RECIPE

Step-by-Step Instructions for Making Pumpkin Snickerdoodles

1. Preheat Your Oven: Set the oven to 350°F (180°C). Prepare two baking trays with parchment paper and set them aside.
2. Brown the Butter: In a large stainless steel pan, melt the butter over medium heat. It will foam, pop, and crackle as it browns — this is normal! Keep a close eye on it, stirring occasionally to prevent burning. When you see browned bits at the bottom and smell a nutty aroma, remove the pan from heat. Pour the browned butter into a glass measuring cup and chill in the refrigerator, stirring every 20 minutes, until it reaches 70-75°F. It should be cool but still in liquid form.
3. Prepare the Pumpkin Puree: Spread the pumpkin puree onto a plate. Press a stack of paper towels into the puree to absorb excess liquid. Repeat this process with fresh paper towels until the pumpkin feels drier and resembles soft playdough. Measure to ensure you have about 1/3 cup (68-75 grams) after drying.
4. Mix the Sugars and Butter: Once the butter is cool, whisk in the brown sugar and granulated sugar for about 1 minute, or until the mixture resembles wet sand.
5. Combine Wet Ingredients: Whisk in the egg yolks, vanilla extract, and prepared pumpkin puree until well incorporated.
6. Add Dry Ingredients: Gently fold in the flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined. If the dough is too soft, chill it in the fridge for about 5 minutes.
7. Roll in Cinnamon Sugar: In a small bowl, mix together the remaining 1/3 cup of granulated sugar and 1 teaspoon of ground cinnamon. Scoop the dough into 3-tablespoon-sized balls and roll each ball in the cinnamon sugar mixture until evenly coated.
8. Bake the Cookies: Arrange the cookie dough balls on the prepared baking sheets, spacing them 2-3 inches apart. Bake one tray at a time for 10-12 minutes, or until the edges are golden brown and the centers are puffed and slightly underbaked. Let the cookies cool completely on a wire rack.

How to Perfectly Brown Butter Without Burning It

Browning butter adds a wonderful depth of flavor to these cookies. To avoid burning, keep the heat at medium and stir regularly. As soon as you notice the butter changing color and developing brown specks, remove it from the heat. Timing is key — you want a golden-brown color, not a deep brown or black.

Drying Pumpkin Puree: Why and How

Drying the pumpkin puree is crucial for this recipe. Too much moisture can make the cookies spread too much or become cakey rather than chewy. Use paper towels to press out excess water until the puree feels drier. This step ensures your cookies have a perfect texture every time.

The Secret to Achieving the Perfect Snickerdoodle Coating

Rolling the dough balls in a cinnamon-sugar mixture gives these cookies their characteristic snickerdoodle flavor. The key is to make sure each ball is evenly coated, so every bite bursts with sweet, spiced goodness.

How to Achieve the Perfect Chewy Texture

For that ideal chewy texture, it’s important not to overbake the cookies. Remove them from the oven when the edges are set and golden but the centers are still slightly underbaked. They will continue to firm up as they cool.

Common Mistakes to Avoid When Baking These Cookies

1. Not Drying the Pumpkin Puree Properly: This can lead to overly soft or flat cookies.
2. Overbaking: These cookies should look slightly underdone in the middle when you remove them from the oven to stay chewy.
3. Using Warm Butter: Ensure the browned butter is cool but still liquid; warm butter will cause the cookies to spread too much.

Best Ways to Store and Freeze Cookies

• Storing: Keep leftover cookies in an airtight container at room temperature for up to 2-3 days.
• Freezing Dough: Roll the dough into balls, then freeze them on a baking sheet until solid. Transfer to a zip-top freezer bag and store for up to 3 months. Bake from frozen, adding an extra 1-2 minutes to the bake time.

Presentation Ideas and Perfect Pairings for Pumpkin Snickerdoodles

Serve these cookies with a warm cup of tea, hot chocolate, or a pumpkin-spiced latte. Arrange them on a rustic wooden platter, garnished with cinnamon sticks or star anise for a cozy autumn feel.

Frequently Asked Questions About Pumpkin Snickerdoodles

• Can I use fresh pumpkin instead of canned puree?
  Yes, but make sure to cook it down and drain any excess moisture thoroughly before using it.
• Why do my cookies turn out flat?
  This could be due to using butter that’s too warm or not chilling the dough enough. Ensure the browned butter is cooled properly and chill the dough if it’s too soft.
• Can I make the dough ahead of time?
  Absolutely! The dough can be made up to 2 days in advance and stored in the refrigerator. Let it come to room temperature before baking.

conclusion

These Chewy Pumpkin Snickerdoodle Cookies are a delightful treat for fall and beyond. Easy to make and full of flavor, they’re sure to be a hit with friends and family. Give this recipe a try, and if you love it, share it with others! Don’t forget to subscribe to our blog for more delicious recipes and tips.

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