Chewy Pumpkin Snickerdoodles Recipe

If you’re looking for a cozy treat to enjoy this Fall, then you’ll absolutely love this Chewy Pumpkin Snickerdoodles Recipe! These cookies are soft, chewy, and packed with all the comforting flavors of autumn. Imagine biting into a cookie that’s not only delicious but also brings the warm aroma of cinnamon and pumpkin spice wafting through your kitchen. Whether you’re preparing for a family gathering or just indulging on a busy weeknight, these cookies are sure to become a favorite.

I adore how easy they are to make and how quickly they disappear! The combination of brown butter and pumpkin puree adds a unique twist that elevates the classic snickerdoodle to new heights. Just wait until you see the smiles on your friends’ and family’s faces when they taste these delightful treats!

Why You’ll Love This Recipe

• Comforting flavors: These cookies bring together rich pumpkin and warm spices that perfectly capture the essence of Fall.
• Simple preparation: With straightforward steps, you’ll have delicious cookies without any fuss.
• Family-friendly fun: Kids will love helping roll the dough in cinnamon sugar—it’s a perfect baking activity for everyone.
• Make-ahead option: You can prepare the dough in advance and bake fresh cookies whenever you crave them.
• Great for sharing: These chewy pumpkin snickerdoodles make wonderful gifts for neighbors and friends during the holiday season.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients that come together beautifully to create these chewy pumpkin snickerdoodles. You likely already have many of these in your pantry!

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

Variations

This recipe is wonderfully adaptable! Feel free to get creative with some variations that suit your taste or what you have on hand.

• Add chocolate chips: For an extra indulgent treat, mix in some semi-sweet or dark chocolate chips.
• Use different spices: Swap out the spices for your favorites—try cardamom or allspice for a unique flavor twist.
• Nutty addition: Toss in some chopped nuts like pecans or walnuts for added crunch and richness.
• Gluten-free option: Substitute the all-purpose flour with a gluten-free blend to make these cookies suitable for gluten-sensitive friends.

How to Make Chewy Pumpkin Snickerdoodles Recipe

Step 1: Brown the Butter

To start off right, melt the butter in a large saucepan over medium heat. Stir occasionally as it melts. You’ll hear it crackle and pop as it foams up. Keep stirring until you notice golden brown bits forming at the bottom of the pan. This process is essential because browning the butter adds a deep, nutty flavor to your cookies. Once it’s aromatic and golden, remove it from heat and allow it to cool in a bowl for about 30 minutes—just don’t let it solidify!

Step 2: Prepare Pumpkin Puree

While your butter is cooling, take some pumpkin puree and place it on a plate lined with two layers of paper towels. Blotting with another paper towel helps reduce excess moisture. This step is key since drier pumpkin will give your cookies a better texture.

Step 3: Mix Butters and Sugars

Once your brown butter is cool to touch but still liquid, add it into a stand mixer fitted with a paddle attachment. Combine it with both granulated sugar and brown sugar at medium-low speed until it resembles wet sand—about one minute should do!

Step 4: Add Pumpkin Mixture

Now it’s time to mix in that lovely pumpkin puree along with an egg yolk, molasses, and vanilla extract. Blend everything together until smooth—this should only take about 30 seconds. Don’t forget to scrape down those sides of the bowl so everything gets mixed evenly!

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together your flour, baking soda, cream of tartar, spices, and salt. This ensures that everything is evenly distributed before adding it into your wet mixture.

Step 6: Mix Dough

Gently fold the dry ingredients into the wet mixture just until you see a few streaks of flour remaining—this keeps your cookies nice and tender! Then cover the bowl with plastic wrap or simply place it uncovered in the refrigerator for about 30 minutes; this helps firm up the dough.

Step 7: Preheat Oven

While your dough chills out in the fridge, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper so those cookies won’t stick!

Step 8: Prepare Cinnamon Sugar

In a shallow bowl, whisk together any remaining granulated sugar with cinnamon—this will be used to roll our cookie dough later on.

Step 9: Scoop Cookie Dough

Once chilled, scoop out approximately two-ounce portions of dough using a large cookie scoop. Instead of rolling them into balls between your hands—which can warm up the dough too much—simply drop each portion directly into that cinnamon sugar mixture and coat all sides gently.

Step 10: Bake Cookies

Place each coated dough portion onto your prepared baking sheets about 2–3 inches apart since they will spread while baking!

Step 11: Check for Doneness

Bake on the center rack for around 9–10 minutes or until those edges are set and tops show lovely cracks—a telltale sign they’re ready! Avoid overbaking as we want them soft and chewy.

Step 12: Cool Down & Enjoy!

After removing them from the oven, let them cool on their pans for about five to ten minutes before transferring them carefully onto wire racks. If you’re feeling extra festive, sprinkle some more cinnamon sugar on top before diving in!

And there you have it—your very own batch of chewy pumpkin snickerdoodles! Perfectly spiced and oh-so-delicious! Enjoy every bite!

Pro Tips for Making Chewy Pumpkin Snickerdoodles Recipe

Baking these chewy pumpkin snickerdoodles is a delightful experience, and a few pro tips can take your cookies from good to great!

• Use Room Temperature Ingredients: Ensure your egg yolk and any other ingredients are at room temperature. This helps them blend more smoothly into the batter, resulting in a chewier cookie.
• Don’t Overmix the Dough: When combining the dry ingredients with the wet, stop mixing as soon as you see a few streaks of flour. Overmixing can develop gluten, leading to tougher cookies instead of that wonderful softness.
• Chill the Dough: Allowing your dough to chill for 30 minutes not only firms it up but also enhances the flavors. Chilled dough spreads less during baking, giving you thicker, chewier cookies.
• Check Your Oven Temperature: Ovens can vary in temperature. If you have an oven thermometer, use it to ensure your oven is accurate. This way, you’ll bake your cookies perfectly without overcooking them.
• Adjust Baking Time for Softness: For extra chewy cookies, aim to remove them from the oven while they still look slightly underbaked. They will continue cooking on the baking sheet after being removed from the heat.

How to Serve Chewy Pumpkin Snickerdoodles Recipe

These chewy pumpkin snickerdoodles are perfect for sharing and can be presented in various delightful ways that highlight their charm!

Garnishes

• Cinnamon Sugar Sprinkle: A light dusting of additional cinnamon sugar right before serving enhances their flavor and adds visual appeal.
• Whipped Coconut Cream: Serve with a dollop of whipped coconut cream on top for a rich, creamy contrast that complements the spices beautifully.
• Chopped Nuts: A sprinkle of toasted pecans or walnuts adds crunch and nutty flavor that pairs wonderfully with the soft texture of the cookies.

Side Dishes

• Warm Apple Cider: This comforting beverage brings out the fall flavors in your cookies and creates a cozy atmosphere.
• Pumpkin Spice Latte: A classic pairing that enhances the pumpkin flavor in your snickerdoodles; perfect for sipping alongside your warm cookies.
• Creamy Vanilla Ice Cream: A scoop of vanilla ice cream melts beautifully over warm cookies, creating a deliciously decadent treat.
• Fruit Salad: A refreshing mix of seasonal fruits provides balance and a light contrast to the rich sweetness of your cookies.

With these serving ideas and tips, you’ll be well on your way to enjoying chewy pumpkin snickerdoodles that are sure to impress family and friends alike! Happy baking!

Make Ahead and Storage

These chewy pumpkin snickerdoodles are perfect for meal prep! You can easily make a batch ahead of time and enjoy them throughout the week.

Storing Leftovers

• Store cookies in an airtight container at room temperature.
• They will stay fresh for up to 5 days.
• If you want to keep them longer, consider freezing.

Freezing

• Allow the cookies to cool completely before freezing.
• Place them in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer to a freezer-safe bag or container. They can be stored for up to 3 months.

Reheating

• To reheat, preheat your oven to 350°F (175°C).
• Place the cookies on a baking sheet and warm for about 5 minutes.
• Alternatively, you can microwave for about 10-15 seconds for a softer cookie.

FAQs

Here are some common questions about this delicious recipe:

Can I use regular butter instead of brown butter in the Chewy Pumpkin Snickerdoodles Recipe?

Yes, while brown butter adds a rich flavor, you can substitute it with regular unsalted butter. Just melt it and let it cool before mixing with the other ingredients.

How do I ensure my Chewy Pumpkin Snickerdoodles turn out soft?

To keep your cookies soft, make sure not to overbake them. Remove them from the oven when the edges are set but the centers look slightly underbaked; they will continue to cook as they cool.

Can I add nuts or chocolate chips to my Chewy Pumpkin Snickerdoodles Recipe?

Absolutely! Feel free to mix in your favorite nuts or chocolate chips for an extra treat. Just remember that this may alter the texture slightly.

How should I store my Chewy Pumpkin Snickerdoodles?

Store your cookies in an airtight container at room temperature for up to five days. For longer storage, freeze them as instructed above!

Final Thoughts

I hope you find joy in making these chewy pumpkin snickerdoodles! They’re not just cookies; they’re a cozy hug on a plate, perfect for sharing with loved ones or enjoying with your favorite hot drink. So roll up your sleeves, embrace that lovely pumpkin spice aroma wafting through your kitchen, and indulge in these delightful treats. Happy baking!