Chewy Pumpkin Snickerdoodle Cookies Recipe

As autumn settles in, there’s no better way to celebrate the season than with a batch of warm, chewy pumpkin snickerdoodle cookies. This recipe brings together the timeless charm of snickerdoodles, combined with the rich, spiced flavors of pumpkin, creating a cozy dessert that’s perfect for fall gatherings or an afternoon snack with a cup of tea. Whether you’re a cookie lover or someone who enjoys the comforting taste of pumpkin spice, these cookies will quickly become a seasonal favorite.

Ingredients Overview

To create the perfect chewy pumpkin snickerdoodle, each ingredient plays a crucial role. Here’s a breakdown:

• Butter: The magic starts with browned butter, which adds a deep, nutty flavor to these cookies.
• Pumpkin Puree: This is the star of the recipe, but it needs to be dried to ensure the cookies don’t become too soft.
• Sugar: Both granulated and brown sugar are used to create the ideal chewy texture and enhance the cookies’ sweetness.
• Spices: Pumpkin spice and cinnamon give these cookies their warm, autumnal flavor profile.

Ingredients

• 1 cup (226 g) unsalted American butter
• 2/3 cup (156 g) Libby’s Pumpkin Puree, room temperature
• 1/2 cup (108 g) granulated sugar
• 1/2 cup + 2 tablespoons (128 g) dark brown sugar, packed
• 2 large egg yolks, room temperature
• 2 teaspoons vanilla extract
• 1 2/3 cup + 1 tablespoon (208 g) all-purpose flour
• 1 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt
• 1/3 cup (67 g) granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

this RECIPE

Kitchen Equipment Needed

• Large stainless steel pan
• Baking sheets lined with parchment paper
• Glass measuring cup
• Wire rack
• Mixing bowls
• Whisk
• Measuring spoons and cups
• Cookie scoop (optional)
• Paper towels

Step-by-Step Preparation Guide

1. Preheat the Oven

Preheat your oven to 350°F (180°C) and prepare two baking sheets with parchment paper. Setting up early ensures you can bake the cookies right after preparing the dough.

2. Brown the Butter

Begin by melting the butter over medium heat in a large stainless steel pan. The butter will foam, crackle, and pop — this is completely normal! Stir occasionally to prevent it from burning. After a few minutes, you’ll notice small brown bits forming at the bottom of the pan, and the butter will emit a delicious nutty aroma. Remove from heat once browned.

3. Cool the Butter

You should have just under 1 cup of browned butter (approximately 184 grams). Pour it into a glass measuring cup and place it in the fridge. Stir every 20 minutes for about 45-60 minutes until the butter cools to around 70-75°F. The butter should remain liquid but be cool to the touch, or else the cookies may spread too much during baking.

4. Dry the Pumpkin Puree

Spread the pumpkin puree onto a plate. Using paper towels, press down on the puree to soak up any excess liquid. Repeat this process until the pumpkin reaches a dry, playdough-like consistency. It should now measure around 1/3 cup (68-75 grams). Removing excess moisture from the pumpkin ensures the cookies maintain their structure and don’t end up too soft.

5. Mix the Dough

Once the butter has cooled, whisk it together with both the brown sugar and granulated sugar for about one minute until the mixture resembles wet sand. Next, whisk in the egg yolks, vanilla extract, and dried pumpkin puree until combined.

6. Incorporate Dry Ingredients

Fold in the flour, pumpkin spice, baking soda, cream of tartar, and kosher salt until just combined. Be careful not to overmix, as this can make the cookies tough. Chill the dough in the fridge for at least 5 minutes to firm it up. If the dough is still too soft to handle, chill it a bit longer.

7. Roll the Dough in Cinnamon Sugar

In a small bowl, mix together the extra granulated sugar and ground cinnamon. Scoop the dough into 3-tablespoon-sized balls, roll each ball in the cinnamon sugar mixture, and place them on the prepared baking sheet. Make sure to space the cookies 2-3 inches apart to allow them to spread.

8. Bake the Cookies

Bake one tray at a time for 10-12 minutes. The edges should turn golden brown, while the centers remain slightly puffy and underbaked. Allow the cookies to cool completely on a wire rack before serving. As they cool, the centers will continue to set, resulting in a perfectly chewy texture.

Common Mistakes to Avoid

• Not Cooling the Butter Properly: If your butter is too warm, the cookies will spread too much and turn out flat.
• Not Drying the Pumpkin Puree Enough: Extra moisture from the pumpkin puree can lead to overly soft or gummy cookies. Be thorough when pressing out the liquid.
• Overmixing the Dough: Once the flour is added, mix until just combined. Overmixing can make the cookies dense and tough.

Serving and Presentation Ideas

For an eye-catching presentation, stack these cookies high on a decorative plate with cinnamon sticks and mini pumpkins as accents. Serve alongside a warm cup of spiced chai or herbal tea. They also make great gifts when packaged in autumn-themed cookie tins or wrapped in parchment paper tied with twine.

How to Store Leftover Cookies

To store your leftover pumpkin snickerdoodle cookies, place them in an airtight container at room temperature. They will stay fresh for up to 2-3 days. If you prefer to freeze the dough for future use, scoop the dough into balls, freeze them on a baking sheet, and then transfer to a freezer-safe bag. Let them come to room temperature before baking.

FAQ Section

• Can I substitute the pumpkin puree with another ingredient?
  You can try using sweet potato puree for a similar texture and flavor. However, you still need to dry it out as you would with pumpkin puree.
• What if I don’t have cream of tartar?
  Cream of tartar gives the cookies their characteristic tang and soft texture, but you can substitute it with lemon juice or vinegar in a pinch. Use 1 1/2 teaspoons of lemon juice for every 1 teaspoon of cream of tartar.
• Why did my cookies turn out flat?
  Flat cookies are often a result of warm butter or too much moisture in the pumpkin puree. Be sure the butter is at the right temperature and that the pumpkin is dried properly.

Recipe Variations and Swaps

• Add chocolate chips: For a twist, fold 1/2 cup of chocolate chips into the dough before baking.
• Spice it up: If you enjoy more spice, increase the pumpkin spice to 2 teaspoons or add a dash of nutmeg for extra warmth.
• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make these cookies gluten-free.

conclusion

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