Chewy Pumpkin Snickerdoodles Recipe

These Chewy Pumpkin Snickerdoodles Recipe cookies are the perfect treat for autumn. With their soft, chewy texture and delightful spices, they’re ideal for cozy gatherings or enjoying with a cup of tea. The addition of pumpkin puree adds moisture and a seasonal flair, making these cookies stand out. Whether you’re baking for family or friends, these snickerdoodles will surely be a hit!

Why You’ll Love This Recipe

• Delicious Flavor: The blend of pumpkin and warm spices creates a rich flavor profile that captures the essence of fall.
• Easy to Make: With simple steps and common ingredients, this recipe is beginner-friendly.
• Perfect for Any Occasion: Whether it’s a holiday gathering or a casual snack, these cookies fit right in.
• Soft and Chewy Texture: The unique preparation method ensures each cookie is incredibly soft and chewy.
• Versatile Recipe: Enjoy them plain or add your favorite nuts or chocolate chips for an extra twist.

Tools and Preparation

To make your baking experience smooth, gather the following essential tools. These will help ensure your cookies turn out perfectly every time.

Essential Tools and Equipment

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

Importance of Each Tool

• Stand mixer with paddle attachment: This tool helps combine ingredients efficiently, ensuring a uniform dough.
• Large saucepan: Ideal for browning butter, which adds depth to the flavor.
• Baking sheets: Provides even heat distribution while baking your snickerdoodles.

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!

For the Dough:

• 1/3 cup granulated sugar
• 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
• 1/4 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
• 1/3 cup (80 g) pumpkin puree (not pumpkin pie filling)
• 1 egg yolk, room temperature
• 1 tablespoon molasses (not blackstrap)
• 1 1/2 teaspoons vanilla

For Rolling:

• 1/4 cup (50 g) granulated sugar
• 1 teaspoon ground cinnamon

How to Make Chewy Pumpkin Snickerdoodles Recipe

Step 1: Brown the Butter

Melt the unsalted butter in a large saucepan over medium heat. Stir occasionally until it foams and begins to crackle. Once sizzling stops, keep stirring until golden brown bits form at the bottom. Remove from heat and chill in a bowl for 30 minutes.

Step 2: Prepare Pumpkin Puree

Place pumpkin puree on a plate lined with two paper towels. Blot with another paper towel to remove excess moisture. Set aside.

Step 3: Mix Sugars and Butter

In a stand mixer bowl, combine cooled brown butter with granulated sugar and dark brown sugar. Mix on medium-low speed for about one minute until combined. The mixture should look like wet sand.

Step 4: Add Wet Ingredients

Add the pumpkin puree, egg yolk, molasses, and vanilla to the butter mixture. Mix for about 30 seconds until well combined. Scrape down the sides of the bowl.

Step 5: Combine Dry Ingredients

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

Step 6: Form the Dough

Gradually add dry ingredients to the wet mixture until just combined; do not overmix. Refrigerate uncovered for 30 minutes to firm up the dough.

Step 7: Preheat Oven

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

Step 8: Prepare Cinnamon Sugar

In a shallow bowl, mix remaining granulated sugar with cinnamon for rolling.

Step 9: Shape Cookies

Remove dough from fridge. Use a large cookie scoop to portion out dough without rolling into balls. Coat each piece in cinnamon-sugar mixture using your hands.

Step 10: Bake Cookies

Place coated dough on prepared baking sheets leaving space between each cookie as they will spread while baking.

Step 11: Check Doneness

Bake for 9-10 minutes until edges are set and tops crack slightly. Avoid overbaking as this can dry out your cookies.

Step 12: Cool Cookies

Allow cookies to cool on the pan for about 5-10 minutes before transferring them carefully to a wire rack. Sprinkle more cinnamon sugar if desired.

Enjoy making this delicious Chewy Pumpkin Snickerdoodles Recipe, perfect for any fall occasion!

How to Serve Chewy Pumpkin Snickerdoodles Recipe

These chewy pumpkin snickerdoodles are perfect for sharing or enjoying solo. Their delightful flavor and texture make them a versatile treat for any occasion. Here are some serving suggestions to elevate your cookie experience.

Pair with a Warm Beverage

• Coffee – A rich cup of coffee complements the spices in the cookies beautifully.
• Hot Chocolate – The sweetness of hot chocolate balances the warm flavors of pumpkin and spices.
• Chai Latte – The aromatic spices in chai enhance the cookie’s flavor profile.

Serve with Ice Cream

• Vanilla Ice Cream – A classic pairing that adds creaminess to every bite.
• Pumpkin Spice Ice Cream – For an extra fall twist, serve with this seasonal favorite.
• Cinnamon Gelato – This option brings a unique taste that meshes well with the snickerdoodle’s flavors.

Present on a Festive Platter

• Autumn-themed Platter – Arrange cookies on a platter decorated with fall leaves and mini pumpkins for eye-catching presentation.
• Cookie Gift Boxes – Pack them into decorative boxes for thoughtful gifts during the holiday season.

How to Perfect Chewy Pumpkin Snickerdoodles Recipe

For the best results in making your chewy pumpkin snickerdoodles, consider these helpful tips:

• Use Room Temperature Ingredients – Ensure your butter, egg yolk, and other ingredients are at room temperature for better mixing.
• Don’t Overmix – Mix just until combined to keep your cookies soft and chewy.
• Chill the Dough – Refrigerating the dough helps prevent excessive spreading during baking, ensuring thicker cookies.
• Brown Your Butter Properly – Watch closely while browning butter to achieve that nutty flavor without burning it.
• Adjust Baking Time – Keep an eye on your cookies; they should be slightly underbaked for optimal chewiness.

Best Side Dishes for Chewy Pumpkin Snickerdoodles Recipe

Chewy pumpkin snickerdoodles shine as a dessert but also pair well with various side dishes. Consider these options to complement your treats.

1. Spiced Apple Cider – Warm spiced apple cider enhances the fall flavors of your cookies perfectly.
2. Fall Salad – A crisp salad with apples, walnuts, and feta cheese provides a fresh contrast to the sweet cookies.
3. Roasted Butternut Squash Soup – The creamy soup offers warmth and richness that pairs deliciously with the spices in the cookies.
4. Caramel Dip – A sweet caramel dip adds an indulgent element that will delight any sweet tooth.
5. Cheese Board – Include mild cheeses like brie or gouda alongside fruits and nuts for a balanced snack option.
6. Pumpkin Spice Granola Bars – These bars echo the flavors of your cookies while providing a nutritious boost.

Common Mistakes to Avoid

When making Chewy Pumpkin Snickerdoodles, there are several common mistakes that can affect the final result. Here are some to watch out for:

• Incorrect Butter Temperature: Using melted butter that is too hot can cause the cookies to spread excessively. Ensure your brown butter is cool but still liquid before mixing.

• Skipping the Chilling Step: Not chilling the dough can lead to flat cookies. Always refrigerate your dough for at least 30 minutes.

• Overmixing the Dough: Mixing too long after adding flour can make cookies tough. Mix just until combined, leaving a few streaks of flour.

• Not Measuring Flour Correctly: Scooping flour directly from the bag packs it down and adds too much. Spoon flour into your measuring cup and level it off for accuracy.

• Ignoring Oven Temperature: Every oven is different. Use an oven thermometer to ensure your oven is at the correct temperature for baking.

• Overbaking Cookies: Baking for too long makes cookies dry. Watch closely and remove them when edges are set but the centers are still soft.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container.
• They will last up to 1 week in the refrigerator.

Freezing Chewy Pumpkin Snickerdoodles Recipe

• Place cookies in a freezer-safe container with parchment paper between layers.
• They can be frozen for up to 3 months.

Reheating Chewy Pumpkin Snickerdoodles Recipe

• Oven: Preheat to 350°F and bake for 5-7 minutes until warm.
• Microwave: Heat individually for about 10-15 seconds on medium power.
• Stovetop: Place in a skillet over low heat, covering with a lid to warm through gently.

Frequently Asked Questions

Here are some common questions about making Chewy Pumpkin Snickerdoodles:

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugars and spices that will alter the flavor of your Chewy Pumpkin Snickerdoodles Recipe. Always use pure pumpkin puree.

How do I achieve a chewy texture?

To get that chewy consistency, do not overbake your cookies. They should be soft in the center when you take them out of the oven.

Can I substitute other sugars?

Yes, you can use light brown sugar instead of dark brown sugar in this Chewy Pumpkin Snickerdoodles Recipe, but it may slightly change the flavor depth.

What spices work best with these cookies?

Besides cinnamon, nutmeg, ginger, and cloves enhance the fall flavors beautifully. Adjust according to your taste preference!

Final Thoughts

These Chewy Pumpkin Snickerdoodles are a delightful treat that captures the essence of fall with every bite. Their soft and chewy texture pairs wonderfully with warm spices, making them perfect for any occasion. Feel free to customize your cookies by adding nuts or chocolate chips for an extra twist!