Chewy Pumpkin Snickerdoodles Recipe

These Chewy Pumpkin Snickerdoodles Recipe cookies are a must-try this Fall. With their soft, chewy texture and delightful spices, they offer a warm twist on the classic favorite. Perfect for cozy gatherings, holiday parties, or just a sweet treat at home, these cookies will become a seasonal staple. The combination of brown butter and pumpkin puree creates an irresistible flavor that you won’t want to miss!

Why You’ll Love This Recipe

• Irresistibly Soft and Chewy: The brown butter adds a rich depth while the pumpkin ensures each cookie remains soft.
• Perfectly Spiced: A blend of cinnamon, nutmeg, ginger, and cloves gives these cookies that quintessential Fall flavor.
• Easy to Make: With straightforward steps, even novice bakers can whip up these delicious cookies with ease.
• Versatile Treat: Great for Halloween parties, Thanksgiving gatherings, or as an everyday snack with your coffee.
• Great for Sharing: This recipe yields 12 cookies, making it perfect for sharing with friends and family.

Tools and Preparation

To create these amazing chewy pumpkin snickerdoodles, you’ll need some essential tools in your kitchen. Having the right tools will make the process smoother and more enjoyable.

Essential Tools and Equipment

• Stand mixer
• Large saucepan
• Mixing bowls
• Baking sheets
• Parchment paper
• Wire rack

Importance of Each Tool

• Stand mixer: This tool helps combine ingredients quickly and evenly, ensuring a smooth cookie dough.
• Large saucepan: Ideal for browning the butter without risk of splattering or burning.
• Baking sheets: These provide a sturdy surface for baking your cookies evenly.

Ingredients

These chewy pumpkin snickerdoodles are a delicious Fall spin on the classic snickerdoodle. Soft and chewy and perfectly spiced, these cookies will be on repeat all Fall long!

Ingredients:
– 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:
1. Melt the butter in a large saucepan over medium heat.
2. Stir occasionally; as it melts, it will crackle and foam.
3. Continue stirring until golden brown bits form at the bottom and it smells nutty.
4. Remove from heat and pour into a large bowl to chill for 30 minutes.

Step 2: Prepare the Pumpkin Puree

While the butter cools:
* Place pumpkin puree on paper towels to absorb moisture by blotting with another towel.

Step 3: Mix Sugars with Butter

Once cool:
1. Add browned butter to the stand mixer bowl along with granulated sugar and dark brown sugar.
2. Mix on medium-low speed until combined; it should resemble wet sand.

Step 4: Combine Wet Ingredients

Next:
1. Add pumpkin puree, egg yolk, molasses, and vanilla to the bowl.
2. Mix to combine for about 30 seconds; scrape down sides as needed.

Step 5: Whisk Dry Ingredients

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

Step 6: Combine Dry with Wet Ingredients

Add dry ingredients into the wet mixture:
1. Mix until just combined; leave some flour streaks visible.
2. Place uncovered in the refrigerator for about 30 minutes.

Step 7: Preheat Oven & Prepare Baking Sheets

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

Step 8: Prepare Cinnamon Sugar

In a shallow bowl:
Whisk together remaining granulated sugar with cinnamon for rolling.

Step 9: Portion Cookie Dough

After chilling:
1. Use a large cookie scoop to divide dough into approximately 2-ounce portions without rolling them into balls.
2. Coat each portion in cinnamon sugar using your hands.

Step 10: Bake Cookies

On prepared sheets:
Leave space between each cookie as they will spread while baking.

Step 11: Bake Until Set

Bake in center of oven:
For about 9 to 10 minutes until edges are set but tops crack slightly.

Step 12: Cool & Serve

Finally:
1. Allow cookies to cool on pan for about 5 to 10 minutes before transferring them to a wire rack.
2. Sprinkle more cinnamon sugar if desired before serving.

How to Serve Chewy Pumpkin Snickerdoodles Recipe

These chewy pumpkin snickerdoodles are perfect for any Fall gathering or cozy night in. Here are some delightful serving suggestions to enhance your cookie experience!

Pair with a Warm Beverage

• Pumpkin Spice Latte: A classic fall drink that complements the spices in the cookies.
• Hot Apple Cider: The sweetness and warmth of apple cider make it a comforting pairing.
• Chai Tea: The aromatic spices in chai tea enhance the flavors of the snickerdoodles.

Enjoy with Ice Cream

• Vanilla Ice Cream: A scoop of vanilla ice cream adds creaminess and balances the spice.
• Cinnamon Ice Cream: For an extra kick, try cinnamon ice cream to echo the snickerdoodle flavor.

Create a Dessert Platter

• Cheese Board: Include sharp cheddar or creamy brie to contrast the sweetness of the cookies.
• Fruit Selection: Fresh apples, pears, or figs provide a refreshing balance to the rich flavors.

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How to Perfect Chewy Pumpkin Snickerdoodles Recipe

To achieve the best chewy pumpkin snickerdoodles, follow these helpful tips for perfect results every time.

• Use Brown Butter: Browning butter adds a nutty flavor that enhances your cookies’ overall taste.
• Chill the Dough: Allowing the dough to chill for 30 minutes helps develop flavor and texture.
• Don’t Overmix: Mix just until combined to keep your cookies tender and chewy.
• Measure Flour Correctly: Spoon and level your flour for accurate measurements to avoid dry cookies.
• Watch Baking Time: Bake until edges are set but tops are still soft for that perfect chewy texture.

Best Side Dishes for Chewy Pumpkin Snickerdoodles Recipe

Serving these chewy pumpkin snickerdoodles with complementary side dishes can elevate your dessert experience. Here are some great options!

1. Cream Cheese Frosting: The tangy sweetness of cream cheese frosting pairs beautifully with spiced cookies.
2. Caramel Sauce: Drizzling warm caramel adds richness and sweetness—perfect for dipping!
3. Pecan Pie Bites: Mini pecan pies offer a crunchy contrast to the soft texture of snickerdoodles.
4. Candied Nuts: Sweet and salty nuts provide an excellent crunchy element that contrasts well with cookies.
5. Fruit Salad: A light fruit salad refreshes the palate and brings brightness to your dessert spread.
6. Chocolate Fondue: A fun interactive dish where you can dip cookie pieces into rich chocolate—delicious!

Common Mistakes to Avoid

Making chewy pumpkin snickerdoodles can be simple, but a few common mistakes can lead to disappointing results.

• Using too much flour: Overmeasuring flour can make your cookies dry. Use a spoon to fluff the flour and then spoon it into the measuring cup for accuracy.
• Not chilling the dough: Skipping the chilling step can result in flat cookies. Always refrigerate your dough for at least 30 minutes to help cookies hold their shape.
• Overbaking the cookies: Baking for too long makes them hard instead of chewy. Keep an eye on them and remove from the oven when edges are set and tops begin to crack.
• Neglecting to brown the butter: Browned butter adds a rich flavor. Take time to properly brown the butter until it’s golden with nutty aroma.
• Not blotting pumpkin puree: Excess moisture in pumpkin can affect texture. Always blot the puree with paper towels before adding it to your mixture.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container at room temperature for up to 1 week.
• For longer freshness, place cookies in the refrigerator, where they will last up to 2 weeks.

Freezing Chewy Pumpkin Snickerdoodles Recipe

• Freeze cookie dough balls before baking for up to 3 months.
• Prepare by placing dough on a baking sheet, freeze until solid, then transfer to a freezer bag.

Reheating Chewy Pumpkin Snickerdoodles Recipe

• Oven: Preheat to 350°F and warm cookies for about 5 minutes.
• Microwave: Heat individual cookies for about 10-15 seconds on low power.
• Stovetop: Place cookies in a covered skillet over low heat for a few minutes until warmed through.

Frequently Asked Questions

Here are some common questions about making chewy pumpkin snickerdoodles.

What makes these Chewy Pumpkin Snickerdoodles special?

These cookies have a delightful soft texture thanks to brown butter and pumpkin puree, providing a unique twist on the traditional snickerdoodle.

Can I use different spices?

Absolutely! Feel free to adjust spices like cinnamon or add nutmeg according to your taste preferences.

How do I know when my Chewy Pumpkin Snickerdoodles are done?

Look for edges that are set and tops that begin to crack. Cookies should not appear wet in the center.

Can I use store-bought pumpkin puree?

Yes, just ensure it’s pure pumpkin puree without added sugar or spices for best results in this recipe.

Final Thoughts

These chewy pumpkin snickerdoodles are perfect for fall gatherings or cozy evenings at home. They offer a wonderful mix of flavors and textures, making them versatile enough for any occasion. Feel free to customize with nuts or chocolate chips for an extra treat!