Chewy Pumpkin Snickerdoodles Recipe

These Chewy Pumpkin Snickerdoodles Recipe are the perfect treat to celebrate the flavors of Fall. With their soft and chewy texture, these cookies combine the warm spices of cinnamon, nutmeg, and ginger with the delightful taste of pumpkin. Ideal for any occasion, from cozy family gatherings to festive holiday parties, these cookies will keep you coming back for more all season long.

Why You’ll Love This Recipe

• Deliciously Spiced: The blend of cinnamon, nutmeg, and ginger creates a flavor profile that screams Fall.
• Perfect Texture: These cookies are soft and chewy on the inside with slightly crisp edges.
• Easy to Make: With simple ingredients and straightforward steps, you’ll have fresh cookies in no time.
• Great for Sharing: Perfectly portioned for gifting or sharing at gatherings.
• Versatile Treat: Enjoy them as a snack, dessert, or even paired with your favorite hot beverage.

Tools and Preparation

To make these chewy pumpkin snickerdoodles, you’ll need some essential tools to ensure success in your baking adventure.

Essential Tools and Equipment

• Stand mixer
• Large saucepan
• Baking sheets
• Parchment paper
• Mixing bowls
• Whisk

Importance of Each Tool

• Stand mixer: This tool makes mixing ingredients easy and ensures a smooth batter without manual effort.
• Large saucepan: Ideal for browning butter evenly without spilling or splattering.
• Baking sheets: Using these helps distribute heat evenly for perfectly baked cookies.

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 butter in a large saucepan over medium heat. Stir occasionally until it begins to crackle and foam. Continue stirring until golden brown bits form at the bottom and it smells nutty. Remove from heat and chill in a bowl for 30 minutes.

Step 2: Prepare the Pumpkin Puree

Place pumpkin puree on a plate lined with paper towels. Blot it gently with another towel to remove excess moisture.

Step 3: Mix the 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 1 minute until combined.

Step 4: Add Wet Ingredients

Add pumpkin puree, egg yolk, molasses, and vanilla extract to the mixture. Blend for around 30 seconds and scrape down the sides of the bowl.

Step 5: Combine Dry Ingredients

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

Step 6: Form the Dough

Gradually mix dry ingredients into wet ingredients until just combined. Place dough in the refrigerator uncovered for about 30 minutes to firm up.

Step 7: Preheat Oven

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

Step 8: Make Cinnamon Sugar

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

Step 9: Shape Cookies

Once chilled, use a large cookie scoop to portion out dough into approximately 2-ounce portions. Coat each piece in cinnamon sugar without rolling them into balls.

Step 10: Bake Cookies

Place dough portions on prepared sheets leaving space between each cookie. Bake in the preheated oven for 9 to 10 minutes or until edges are set.

Step 11: Cool Down

Allow cookies to cool on pan for about 5 to 10 minutes before transferring them to a wire rack. Optionally sprinkle with more cinnamon sugar before serving.

Enjoy your homemade Chewy Pumpkin Snickerdoodles!

How to Serve Chewy Pumpkin Snickerdoodles Recipe

These chewy pumpkin snickerdoodles are a delightful treat that pairs perfectly with various accompaniments. Whether you’re enjoying them for dessert or as an afternoon snack, here are some serving suggestions to elevate your experience.

With a Warm Beverage

• Coffee: A rich cup of coffee balances the sweetness and spices in the cookies.
• Hot Chocolate: The creamy texture complements the chewy cookies for a cozy treat.
• Chai Tea: The spiced flavors of chai enhance the warmth of the pumpkin snickerdoodles.

As a Dessert Platter

• Cheese Board: Pair these cookies with soft cheeses like brie or goat cheese for a unique flavor combination.
• Fruit Medley: Fresh fruits like apple slices or pears add a refreshing contrast to the cookies’ sweetness.
• Ice Cream: Serve alongside vanilla or cinnamon ice cream for an indulgent dessert.

At Festive Gatherings

• Party Favors: Package cookies in festive bags as homemade gifts for friends and family.
• Dessert Table: Include these cookies on a dessert table alongside other fall treats, such as pumpkin pie or caramel apples.

How to Perfect Chewy Pumpkin Snickerdoodles Recipe

To achieve the best chewy pumpkin snickerdoodles, keep these tips in mind. Each step helps ensure your cookies turn out delicious every time.

• Use Brown Butter: Browning the butter adds depth and richness to the flavor profile, making your cookies irresistible.
• Chill the Dough: Allowing the dough to chill firms it up, resulting in perfectly shaped cookies that don’t spread too much while baking.
• Don’t Overmix: Mix until just combined to keep your cookies soft and chewy; overmixing can lead to tough cookies.
• Watch Baking Time: Keep an eye on your cookies; they should look slightly underbaked when you take them out, as they will continue to set on the baking sheet.
• Store Properly: Once cooled, store in an airtight container at room temperature to maintain their chewiness.

Best Side Dishes for Chewy Pumpkin Snickerdoodles Recipe

Pairing side dishes with chewy pumpkin snickerdoodles can enhance your dining experience. Here are some excellent options to consider:

1. Spiced Apple Cider: This warm beverage pairs beautifully with pumpkin flavors and enhances the cozy vibe.
2. Roasted Butternut Squash Soup: The creamy texture and subtle sweetness complement the spices in the snickerdoodles.
3. Caramel Pudding: A smooth dessert with rich caramel flavor provides a delightful contrast.
4. Maple Glazed Carrots: Sweet and savory roasted carrots bring out similar flavors found in the snickerdoodles.
5. Candied Pecans: Crunchy and sweet, these nuts make an excellent topping or snack alongside your cookie treat.
6. Pumpkin Spice Granola: Add some crunch by serving this granola on yogurt for breakfast or brunch alongside your cookies.

Common Mistakes to Avoid

Avoiding common mistakes can elevate your Chewy Pumpkin Snickerdoodles Recipe to the next level. Here are some pitfalls to watch out for:

• Not cooling the butter properly: If the butter is too hot, it can lead to greasy cookies. Make sure to cool it until it’s just warm before proceeding.
• Skipping the chilling step: Chilling the dough helps develop flavor and texture. Don’t skip this crucial step; refrigerate for at least 30 minutes.
• Overmixing the dough: Overmixing can result in tough cookies. Mix until just combined; a few flour streaks are okay.
• Inaccurate measurements: Baking is a science, and precise measurements are key. Use a kitchen scale for accuracy and spoon flour into measuring cups instead of scooping directly.
• Baking on unprepared sheets: Always line your baking sheets with parchment paper to prevent sticking and ensure even baking.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container at room temperature for up to 5 days.
• For longer freshness, keep them in the refrigerator for up to 2 weeks.

Freezing Chewy Pumpkin Snickerdoodles Recipe

• Place cookies in a single layer on a baking sheet and freeze until solid, then transfer to an airtight container or freezer bag.
• They can be frozen for up to 3 months.

Reheating Chewy Pumpkin Snickerdoodles Recipe

• Oven: Preheat the oven to 350°F (175°C) and bake for about 5 minutes until warmed through.
• Microwave: Heat each cookie on a microwave-safe plate for about 10-15 seconds. Be careful not to overheat!
• Stovetop: Place cookies in a skillet over low heat, covering with a lid for 1-2 minutes until warmed.

Frequently Asked Questions

Here are some common questions about the Chewy Pumpkin Snickerdoodles Recipe:

Can I use pumpkin pie filling instead of pumpkin puree?

Using pumpkin pie filling is not recommended as it contains added sugars and spices that can alter the flavor and texture of your cookies.

What if I don’t have cream of tartar?

If you don’t have cream of tartar, you can substitute it with an equal amount of baking powder or simply omit it from the recipe.

Can I make these cookies vegan?

Yes! You can replace the egg yolk with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based butter.

How do I customize my Chewy Pumpkin Snickerdoodles Recipe?

Feel free to add chocolate chips, nuts, or dried fruits for extra flavor. Adjust spices according to your preference as well!

How should I store leftover cookie dough?

Wrap any leftover cookie dough tightly in plastic wrap or place it in an airtight container. It can be refrigerated for up to a week or frozen for later use.

Final Thoughts

These chewy pumpkin snickerdoodles offer a delightful twist on a beloved classic, perfect for fall gatherings or cozy nights at home. Their soft texture and warm spices make them irresistible! Consider trying different spices or mix-ins like nuts or chocolate chips to create your own unique version. Don’t hesitate—give this recipe a try today!