Chewy Pumpkin Snickerdoodles Recipe

If you’re looking for a cozy treat that captures the essence of Fall, look no further than this Chewy Pumpkin Snickerdoodles Recipe! These delightful cookies blend the warm spices of fall with the classic charm of snickerdoodles. Imagine biting into a soft, chewy cookie that’s perfectly spiced and just sweet enough to satisfy your cravings. Whether you’re baking for a family gathering, a cozy night in, or simply to enjoy with your favorite hot beverage, these cookies are sure to bring smiles all around.

What makes these pumpkin snickerdoodles so special is the nutty flavor from browned butter combined with the comforting taste of pumpkin. They’re not just cookies; they’re like little bites of autumn happiness! Trust me, once you try them, you’ll want to make these chewy delights a staple in your kitchen all season long.

Why You’ll Love This Recipe

• Easy to Make: This recipe comes together quickly, making it perfect for busy bakers or last-minute dessert needs.
• Family-Friendly: Everyone loves cookies, and these chewy pumpkin snickerdoodles are sure to please both kids and adults alike!
• Perfectly Spiced: The combination of cinnamon, nutmeg, and other warm spices creates an irresistible flavor that embodies the spirit of Fall.
• Make-Ahead Option: You can prepare the dough ahead of time and bake them just when you need a sweet treat!
• Deliciously Chewy: The texture is soft and chewy—just how we love our snickerdoodles!

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients to create these delicious cookies. You might already have most of them in your pantry!

For the Cookie Dough

• 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
• 1/4 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

Variations

This chewy pumpkin snickerdoodles recipe is quite flexible! Here are some fun variations to try:

• Add Nuts: Chop up some pecans or walnuts for a crunchy texture that complements the chewiness.
• Chocolate Chips: Mix in some dairy-free chocolate chips for an extra treat that chocolate lovers will adore.
• Swap Spices: Experiment with different spice blends like cardamom or allspice for a unique twist on flavor.
• Pumpkin Spice Frosting: Top your cookies with a light pumpkin spice frosting for an indulgent dessert experience!

How to Make Chewy Pumpkin Snickerdoodles Recipe

Step 1: Brown the Butter

To start off this delightful recipe, melt the butter in a large saucepan over medium heat. Stir occasionally as it melts. The butter will crackle and foam—this is normal! Keep stirring until you see golden brown bits at the bottom of the pan. This browning process adds a rich, nutty flavor that elevates your cookies. Once it’s fragrant and golden, remove it from heat and let it cool slightly before transferring it into a bowl. Chill it for about 30 minutes; we want it cool but still liquid.

Step 2: Prepare the Pumpkin

While your butter is chilling, let’s prep our pumpkin puree. Spread it out on a plate lined with two layers of paper towels. Cover it with another paper towel and gently blot away excess moisture. This step helps concentrate the pumpkin flavor without making your dough too wet!

Step 3: Mix Sugars and Butter

Once your brown butter has cooled down nicely, add it into a stand mixer fitted with the paddle attachment along with granulated sugar and dark brown sugar. Mix on medium-low speed for about one minute until it’s combined well—think wet sand texture here!

Step 4: Add Pumpkin & Wet Ingredients

Now it’s time to add our pumpkin puree along with the egg yolk, molasses, and vanilla extract into the bowl. Mix everything together until just combined—about 30 seconds should do! Scrape down those sides so everything gets mixed evenly.

Step 5: Combine Dry Ingredients

In another bowl, whisk together flour, baking soda, cream of tartar, spices, and salt. Mixing these dry ingredients separately ensures even distribution throughout your cookie dough.

Step 6: Form the Dough

Gently fold your dry mixture into the wet ingredients until you see just a few streaks of flour remaining—overmixing can lead to tough cookies! Pop this bowl into the fridge uncovered for about 30 minutes; this helps firm up our dough.

Step 7: Preheat Oven & Prep Sheets

While waiting for our dough to chill out in the fridge, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper so our cookies won’t stick while they bake.

Step 8: Prepare Cinnamon Sugar Coating

In a shallow bowl, whisk together granulated sugar and cinnamon for rolling our cookie dough later on. This sweet coating will give each cookie its signature snickerdoodle flair!

Step 9: Shape Cookies

After chilling time is up, scoop out about two ounces of dough using a large cookie scoop—not rolling them into perfect balls helps maintain that chewy texture! Roll each piece in the cinnamon-sugar mixture until fully coated.

Step 10: Bake Your Cookies

Place each piece on prepared baking sheets with enough space in between since they will spread while baking. Bake them on the center rack for about 9-10 minutes or until edges look set but tops are still soft—it’s important not to overbake!

Step 11: Cool & Enjoy!

Once baked perfection is achieved, allow cookies to cool on their pans for about 5-10 minutes before transferring them onto wire racks to cool completely. If you want even more cinnamon goodness, feel free to sprinkle additional cinnamon-sugar over them while they’re still warm!

And there you have it—your very own batch of chewy pumpkin snickerdoodles ready to enjoy! Happy baking!

Pro Tips for Making Chewy Pumpkin Snickerdoodles Recipe

Baking can be a delightful experience, and with these tips, your chewy pumpkin snickerdoodles will turn out perfectly every time!

• Brown the butter carefully: Pay close attention while browning the butter to achieve that nutty aroma and rich flavor. It adds depth to your cookies that regular melted butter simply can’t match.
• Chill the dough: Allowing the cookie dough to chill for 30 minutes firms it up, which helps prevent spreading during baking. This step ensures you get those lovely thick cookies that stay chewy in the center.
• Measure flour correctly: Spoon and level your flour instead of scooping directly from the bag. This method prevents packing down the flour, which can lead to dry cookies.
• Don’t overbake: Keep an eye on your cookies as they bake. The edges should be set while the tops still look slightly underbaked. They will continue to cook after being removed from the oven, ensuring they remain soft and chewy.
• Experiment with spices: Feel free to adjust the spices according to your taste. Adding a pinch more nutmeg or ginger can give your snickerdoodles a unique twist that reflects your personal flavor preferences.

How to Serve Chewy Pumpkin Snickerdoodles Recipe

These chewy pumpkin snickerdoodles are not just delicious; they also make a wonderful presentation! Whether you’re hosting a cozy fall gathering or enjoying them with family at home, here are some serving suggestions.

Garnishes

• Cinnamon Sugar Dusting: A light sprinkle of cinnamon sugar on top right before serving enhances their flavor and gives them an inviting appearance.
• Whipped Coconut Cream: Serve alongside a dollop of whipped coconut cream for a creamy contrast that complements the spices beautifully.

Side Dishes

• Warm Apple Cider: The sweet and spiced notes of warm apple cider pair perfectly with these cookies, making for a comforting beverage choice.
• Pumpkin Soup: A bowl of creamy pumpkin soup offers a savory contrast to the sweetness of snickerdoodles, creating a well-rounded fall meal.
• Cheese Platter: A selection of mild cheeses alongside nuts and dried fruits provides a nice balance to the sweetness of the cookies.
• Spiced Chai Tea: Enjoying these cookies with a cup of spiced chai tea enhances their flavors while adding warmth to your fall festivities.

Enjoy baking and sharing these delightful chewy pumpkin snickerdoodles! They’re bound to become a cherished recipe in your fall dessert rotation.

Make Ahead and Storage

These Chewy Pumpkin Snickerdoodles are perfect for meal prep! You can easily whip up a batch ahead of time and have delicious cookies on hand for snacks or dessert throughout the week.

Storing Leftovers

• Place the cooled cookies in an airtight container at room temperature.
• They will stay fresh for up to 5 days.
• To keep them extra soft, you can add a slice of bread to the container.

Freezing

• After baking, let the cookies cool completely.
• Arrange them in a single layer on a baking sheet and freeze until solid.
• Transfer the frozen cookies to an airtight container or freezer bag, separating layers with parchment paper.
• They can be stored in the freezer for up to 3 months.

Reheating

• For best results, reheat cookies in a preheated oven at 350°F for about 5 minutes.
• Alternatively, you can microwave them for about 10-15 seconds for a warm treat!

FAQs

Here are some common questions about this delightful recipe:

Can I make Chewy Pumpkin Snickerdoodles without molasses?

Yes! If you don’t have molasses, you can substitute it with an equal amount of maple syrup or honey. Keep in mind that it may slightly alter the flavor.

How do I achieve chewy Chewy Pumpkin Snickerdoodles?

To get that chewy texture, avoid overbaking your cookies. Remove them from the oven when they still look slightly underbaked; they’ll continue to set as they cool.

What can I use instead of cream of tartar in my Chewy Pumpkin Snickerdoodles Recipe?

A combination of baking powder and baking soda can replace cream of tartar if needed. Use 1/2 teaspoon baking powder along with the baking soda.

Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used but may result in a denser cookie. Try using half whole wheat and half all-purpose for a balanced texture!

Final Thoughts

I hope these Chewy Pumpkin Snickerdoodles bring joy to your kitchen and warmth to your home this fall! Their soft and spiced goodness is sure to delight everyone who tries them. Don’t hesitate to share your baking experience or any twists you might add. Happy baking!