Soft Pumpkin Snickerdoodle Cookies – Fall Flavor Bliss

Introduction about Chewy Pumpkin Snickerdoodle Cookies

Have you ever craved a cookie that combines the comforting flavors of pumpkin spice with the delightful texture of a classic snickerdoodle? If so, then you’re in for a treat! Chewy Pumpkin Snickerdoodle Cookies are the perfect blend of cozy autumn vibes and a timeless favorite. These cookies are soft, chewy, and bursting with rich flavors that remind you of cool October days and warm kitchens.

Why should you dive into this recipe? Not only is it incredibly easy to follow, but the results are simply divine. Whether you’re baking for a special occasion, a family gathering, or just want to indulge yourself, these cookies will steal the show. Who doesn’t want to enjoy a cookie that’s perfectly spiced, wonderfully chewy, and, let’s face it, incredibly Instagram-worthy?

In this article, we’ll explore all the reasons you’ll love making Chewy Pumpkin Snickerdoodle Cookies, share the ingredients you’ll need, and guide you step-by-step through the baking process. Get ready to fall in love with this delightful seasonal treat!

Key Benefits of Chewy Pumpkin Snickerdoodle Cookies

Why you’ll love this recipe

• Incredible flavor: The combination of pumpkin puree and warm spices creates an inviting aroma and taste that’s hard to resist.
• Easy to make: This recipe is straightforward and foolproof, making it suitable for bakers of all skill levels.
• Quick to prepare: From mixing to baking, you can whip up a batch in under an hour.
• Family-friendly: These cookies are perfect for kids and adults alike—everyone loves a warm cookie!
• Seasonal delight: With its pumpkin spice flavor, this treat is ideal for fall and Halloween celebrations.
• Customizable: You can add your favorite mix-ins, like nuts or chocolate, to make them your own.

What makes it stand out

What truly sets Chewy Pumpkin Snickerdoodle Cookies apart is their unique flavor profile. While traditional snickerdoodles are delightful on their own, the addition of pumpkin introduces a moist, chewy texture and a seasonal spice that transforms them into something extraordinary. Plus, these cookies are versatile; they can easily fit into festive gatherings, cozy evenings, or even as a simple weekday treat.

Not to mention, they are visually appealing with their beautiful golden color and a dusting of cinnamon sugar. Imagine serving these to friends and family, with warm smiles and the delightful scent wafting through the room. They’re not just cookies; they’re an experience!

Ingredients for Chewy Pumpkin Snickerdoodle Cookies

Complete ingredient list with measurements

To make Chewy Pumpkin Snickerdoodle Cookies, you will need the following ingredients:

• 1 cup unsalted butter
• 2/3 cup Libby’s Pumpkin Puree (room temperature)
• 1/2 cup granulated sugar
• 1/2 cup + 2 tablespoons dark brown sugar (packed)
• 2 large egg yolks (room temperature)
• 2 teaspoons vanilla extract
• 1 2/3 cup + 1 tablespoon all-purpose flour (see notes for measuring)
• 1 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt
• 1/3 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Substitutes and alternatives

If you have dietary restrictions or preferences, here are a few substitutes you can use:

• Butter: Replace with coconut oil or vegan butter for a dairy-free option.
• Pumpkin Puree: Homemade pumpkin puree can be used as an alternative if you can’t find Libby’s.
• Granulated Sugar: Coconut sugar or light brown sugar can work instead.
• All-purpose Flour: Use gluten-free flour blends to make these cookies gluten-free.
• Egg Yolks: Unsweetened applesauce or a flaxseed mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water) can replace egg yolks.

How to Make Chewy Pumpkin Snickerdoodle Cookies – Step-by-Step Directions

Step 1 – Prep your workspace and ingredients

Before you begin baking, it’s crucial to gather all your ingredients and tools. Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper. This ensures that your cookies don’t stick and can bake evenly.

Step 2 – Brown the Butter

In a large stainless steel pan, melt 1 cup of unsalted butter over medium heat. Stir occasionally until the butter starts to foam, pop, and crackle—that’s the sound of magic in the making! Continue cooking until the butter turns a golden-brown color and gives off a nutty aroma. Once it achieves this perfect hue, remove it from the heat and let it cool slightly. You’ll need about 184 grams of browned butter for the next steps.

Step 3 – Cool the Butter

Pour the browned butter into a glass measuring cup to cool. Chill it in the fridge for about 45-60 minutes, stirring every 20 minutes, until it reaches a temperature of 70-75°F (21-24°C). This is key to ensuring your cookies have a chewy texture instead of spreading flat in the oven.

Step 4 – Prepare the Pumpkin Puree

While the butter cools, spread the pumpkin puree onto a plate. Press a stack of paper towels onto the puree to absorb excess moisture. Repeat this until the pumpkin feels dry, resembling soft playdough, and measures around 1/3 cup (68-75 grams).

Step 5 – Combine Sugars and Butter

When your butter has cooled, whisk in the dark brown sugar and granulated sugar for about one minute. The mixture should resemble wet sand. This is where the magic really begins, as sugar and brown butter form the cookie base.

Step 6 – Add Egg Yolks and Vanilla

Incorporate the two large room-temperature egg yolks and two teaspoons of vanilla extract into the sugar-butter mixture. Whisk until fully combined, then add the prepared pumpkin puree, stirring until smooth.

Step 7 – Mix in the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, cream of tartar, and kosher salt. Gradually fold this dry mixture into the wet ingredients. Be gentle here; you just want everything combined without overmixing.

Step 8 – Chill the Dough

Once combined, set the bowl of cookie dough in the fridge for about 5 minutes to firm it up. If the dough is still too soft, you can chill it a little longer.

Step 9 – Prepare the Cinnamon Sugar

In a small bowl, combine the 1/3 cup granulated sugar and 1 teaspoon ground cinnamon. This will be used for rolling the dough to give those cookies that trademark cinnamon-sugar coating.

Step 10 – Shape and Bake

Scoop the dough into 3-tablespoon-sized balls and roll each one in the cinnamon-sugar mixture. Place them on your prepared baking sheets, spaced 2-3 inches apart. Bake each tray one at a time for 10-12 minutes, or until the edges are golden brown, and the middle is puffed but slightly underbaked. Allow them to cool on a wire rack before enjoying.

Serving Suggestions for Chewy Pumpkin Snickerdoodle Cookies

Best occasions to serve this dish

These cookies are exceptionally versatile. Here are some perfect occasions to share your Chewy Pumpkin Snickerdoodle Cookies:

• Holiday Parties: Bring them along to Thanksgiving or Halloween gatherings; they will be a hit!
• Family Gatherings: They’re great for cozy evenings with friends or family.
• Bake Sales: Their unique flavor will make your treat stand out!
• Coffee Time: Enjoy them with a warm cup of coffee or tea on a chilly afternoon.

What to serve with it

Complement your cookies with these delightful pairings:

• Coffee
• Hot chocolate
• Herbal tea
• Vanilla ice cream
• Whipped cream
• Caramel sauce drizzles

Storing Chewy Pumpkin Snickerdoodle Cookies Properly

Best storage practices

To keep your cookies fresh, store them in an airtight container at room temperature. They can last for 2-3 days without losing their chewy texture. If you want to prolong their lifespan, consider freezing them.

Reheating and freezing tips

If you choose to freeze the cookie dough balls, let them thaw at room temperature before baking. For baked cookies, thaw them in the fridge overnight or at room temperature for a few hours, then refresh them in a preheated oven at 300°F (150°C) for about 5 minutes to regain their original warmth and softness.

Tips & Tricks for Chewy Pumpkin Snickerdoodle Cookies

Mistakes to avoid

• Not cooling the butter thoroughly: If your butter is too warm, it can cause the cookies to spread too much.
• Skipping the pumpkin drying process: Moist pumpkin can lead to soggy cookies.
• Overbaking: Keep an eye on them; slightly underbaked cookies will become chewy and soft.

Extra tips for better results

• Chill the dough: This helps maintain a lovely height and chewy texture.
• Experiment with spices: Adding a pinch of nutmeg or ginger can elevate the flavor.
• Double the recipe: These cookies disappear quickly!

Recipe Variations of Chewy Pumpkin Snickerdoodle Cookies

Creative twists

Feel free to get creative with these ideas:

• Add in chocolate chips or butterscotch chips for added sweetness.
• Incorporate nuts like pecans or walnuts for a crunchy texture.
• Use flavored extracts, such as almond or maple, to change up the taste.

Dietary adjustments

For those with specific dietary needs:

• Gluten-Free: Substitute all-purpose flour with a gluten-free blend that contains xanthan gum.
• Dairy-Free: Use coconut oil in place of butter and a dairy-free alternative for milk or cream.

Conclusion about Chewy Pumpkin Snickerdoodle Cookies

In summary, Chewy Pumpkin Snickerdoodle Cookies are not just another seasonal treat; they’re an experience filled with warmth, flavor, and a bit of joy. Whether you’re indulging solo or sharing with friends and family, these cookies are bound to bring smiles all around.

Remember, baking these cookies is a simple yet rewarding process that fills your home with delightful aromas. We encourage you to give this recipe a try and share your thoughts! Trust us, once you taste the blend of pumpkin and spice, you’ll be hooked!

FAQs about Chewy Pumpkin Snickerdoodle Cookies

What if it doesn’t turn out right?

If your cookies don’t come out as expected, don’t worry! It may be due to incorrect measurements or oven temperature discrepancies. Always check your oven’s temperature with an oven thermometer, and ensure you’re measuring your ingredients accurately.

Can I prepare it ahead of time?

Absolutely! You can make the dough in advance and chill it for a couple of days. Just roll the balls, chill them, and then bake when you’re ready for freshly baked cookies.

What are the best ingredient substitutions?

Some great swaps include coconut oil for butter, applesauce for egg yolks, or almond flour for all-purpose flour. These swaps help cater to various dietary preferences or restrictions.

How long can it be stored?

Stored in an airtight container, these cookies can last 2-3 days at room temperature. If frozen, they can last up to 3 months.

Can I use store-bought dough or crust?

While store-bought coconut or pumpkin spice dough can be tempting, making your dough from scratch gives fresh flavors and textures that store-bought products often lack.

Is this recipe kid-friendly or family-appropriate?

Definitely! Kids will love helping roll the dough balls in cinnamon sugar. Plus, the cookies are soft and sweet enough to please even the pickiest eaters.

Can I make this recipe allergen-free?

Yes! With the proposed substitutes for gluten and dairy, you can create a delicious allergen-free version of these cookies that everyone can enjoy!