Chewy Pumpkin Snickerdoodles Recipe

These Chewy Pumpkin Snickerdoodles Recipe are a delightful twist on the classic cookie, perfect for cozy fall days. With their soft texture and rich pumpkin flavor, they are an ideal treat for gatherings, parties, or just a sweet snack at home. The warm spices combined with brown butter elevate these cookies, making them a unique addition to your dessert repertoire.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of pumpkin and warm spices creates a comforting taste that embodies the essence of fall.
• Easy to Make: With simple ingredients and straightforward steps, these cookies can be whipped up in no time.
• Versatile Enjoyment: Perfect for any occasion, from holiday gatherings to casual family desserts.
• Unique Twist: A fun variation on traditional snickerdoodles that adds seasonal flair to your baking.
• Soft and Chewy Texture: These cookies boast an irresistible chewy texture that keeps you coming back for more.

Tools and Preparation

Before you start baking your Chewy Pumpkin Snickerdoodles, gather the necessary tools to make the process smooth and enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

• Stand mixer: Helps mix ingredients evenly and saves time compared to manual mixing.
• Large saucepan: Ideal for browning butter without spillage.
• Parchment paper: Prevents sticking and ensures even baking on your cookie sheets.

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 Cookie 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 the Cookies

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

How to Make Chewy Pumpkin Snickerdoodles Recipe

Step 1: Brown the Butter

To brown the butter:
– Melt the butter in a large saucepan over medium heat.
– Stir occasionally as it melts. It will crackle, pop, and foam.
– Once sizzling stops, stir often until golden brown bits form at the bottom. The aroma should be nutty.
– Remove from heat. Pour into a bowl and chill for 30 minutes until cool but still mostly liquid.

Step 2: Prepare Pumpkin Puree

• Place pumpkin puree onto a plate lined with two layers of paper towels.
• Top with another paper towel to blot excess moisture. Set aside.

Step 3: Mix Sugars and Brown Butter

• In a stand mixer fitted with the paddle attachment, combine cooled brown butter with granulated sugar and dark brown sugar.
• Mix on medium-low speed for about 1 minute until it resembles wet sand.

Step 4: Add Wet Ingredients

• Add in the pumpkin puree, egg yolk, molasses, and vanilla extract.
• Mix until well combined—about 30 seconds—and scrape down sides of the bowl.

Step 5: Whisk Dry Ingredients

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

Step 6: Combine Mixtures

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

Step 7: Preheat Oven

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 and ground cinnamon for rolling cookies.

Step 9: Shape Cookies

After chilling:
– Use a large cookie scoop to portion out approximately 2-ounce amounts of dough without rolling into balls.
– Roll each piece in cinnamon sugar until fully coated.

Step 10: Bake Cookies

Place coated dough on prepared sheets:
– Leave space of about 2–3 inches between each cookie as they will spread during baking.

Step 11: Monitor Baking Time

Bake in preheated oven for about 9–10 minutes:
– Look for edges set with tops beginning to crack. Avoid overbaking!

Step 12: Cool Cookies

Remove from oven:
– Allow them to cool on pans for about 5–10 minutes before transferring to wire racks. Optionally sprinkle with more cinnamon sugar before serving.

Enjoy your deliciously chewy pumpkin snickerdoodles!

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 elevate your cookie experience.

With a Warm Beverage

• Spiced Chai Tea: The aromatic spices in chai pair beautifully with the flavors of pumpkin and cinnamon.
• Hot Cocoa: A rich mug of hot cocoa complements the sweetness of the cookies and adds a comforting touch.

As a Dessert Platter

• Mixed Cookie Tray: Combine chewy pumpkin snickerdoodles with other seasonal cookies for a festive dessert spread.
• Ice Cream Sandwiches: Use two cookies to sandwich your favorite ice cream flavor for a delightful treat.

Alongside Fresh Fruit

• Apple Slices: Crisp apple slices drizzled with honey enhance the warm spices in the cookies.
• Cranberry Compote: A tart cranberry sauce provides a nice contrast to the sweet, chewy texture.

How to Perfect Chewy Pumpkin Snickerdoodles Recipe

Achieving the perfect chewy pumpkin snickerdoodles requires attention to detail. Here are some essential tips to enhance your baking experience.

• Use Fresh Spices: Freshly ground spices intensify flavor, making your cookies more aromatic and delicious.
• Chill the Dough: Allowing the dough to chill helps maintain shape and enhances texture, resulting in thicker cookies.
• Brown Your Butter: Browning butter adds nutty notes that deepen the overall flavor profile of your cookies.
• Don’t Overmix: Mix just until combined to keep your cookies tender and chewy rather than tough.
• Monitor Baking Time: Keep an eye on them while they bake; removing them when edges are set will ensure they remain soft.

Best Side Dishes for Chewy Pumpkin Snickerdoodles Recipe

To complement your chewy pumpkin snickerdoodles, consider serving these delightful side dishes that enhance the seasonal theme.

1. Pumpkin Soup: A creamy pumpkin soup provides warmth and richness that pairs well with the cookies.
2. Roasted Sweet Potatoes: Sweet potatoes add natural sweetness and earthiness, balancing out dessert flavors perfectly.
3. Maple Pecan Salad: A fresh salad with maple dressing and pecans offers a crunchy contrast to soft cookies.
4. Caramelized Pears: Sweet pears caramelized with brown sugar make an elegant side that highlights fall flavors.
5. Cheese Board: Include seasonal cheeses like Brie or aged cheddar for a savory balance against sweet treats.
6. Spiced Nuts: Roasted nuts seasoned with warm spices create a crunchy snack that echoes cookie flavors.

Common Mistakes to Avoid

It’s easy to make mistakes when baking chewy pumpkin snickerdoodles. Here are some common pitfalls and how to steer clear of them.

• Using the wrong type of pumpkin: Always opt for pure pumpkin puree, not pumpkin pie filling. The latter contains added sugars and spices that can alter the flavor and texture of your cookies.
• Overmixing the dough: Mixing too much can lead to tough cookies. Stop mixing as soon as you see a few streaks of flour remaining to keep your snickerdoodles soft and chewy.
• Not chilling the dough: Skipping the chilling step can cause your cookies to spread too much while baking. Always refrigerate the dough for at least 30 minutes for optimal results.
• Incorrect oven temperature: Make sure to preheat your oven properly. An oven that is too hot can lead to burnt edges and undercooked centers.
• Skipping the cinnamon sugar coating: This is what gives snickerdoodles their signature flavor! Be generous when rolling your cookie dough in the cinnamon-sugar mixture before baking.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Place parchment paper between layers of cookies to prevent sticking.

Freezing Chewy Pumpkin Snickerdoodles Recipe

• Freeze in an airtight container or freezer bag for up to 3 months.
• Layer with parchment paper if stacking, so they don’t stick together.

Reheating Chewy Pumpkin Snickerdoodles Recipe

• Oven: Preheat to 350°F, place cookies on a baking sheet, and heat for 5-7 minutes.
• Microwave: Heat one cookie at a time on a microwave-safe plate for about 10-15 seconds.
• Stovetop: Use a skillet over low heat; warm each cookie for about 1 minute per side.

Frequently Asked Questions

Here are some common questions about making chewy pumpkin snickerdoodles and their answers.

Can I use other types of flour in this Chewy Pumpkin Snickerdoodles Recipe?

You can experiment with whole wheat flour or gluten-free flour blends. However, this may change the texture slightly.

How can I make my chewy pumpkin snickerdoodles more flavorful?

Consider adding nuts, chocolate chips, or dried fruit into the dough for extra flavor and texture.

What should I do if my dough is too sticky?

If your dough is overly sticky after chilling, try chilling it longer or adding a tablespoon of flour at a time until you achieve the right consistency.

How long do these chewy pumpkin snickerdoodles last?

When stored properly in an airtight container, they will last up to 5 days at room temperature or up to 3 months in the freezer.

Final Thoughts

These chewy pumpkin snickerdoodles are not just a delightful treat; they’re perfect for sharing during fall gatherings or enjoying with a warm beverage. Feel free to customize them by adding nuts or swapping out spices according to your taste. Try this recipe today and enjoy every soft, chewy bite!