Chewy Pumpkin Snickerdoodle Cookies

Fall brings with it the comforting flavors of pumpkin, cinnamon, and nutmeg, and what better way to celebrate the season than with Chewy Pumpkin Snickerdoodle Cookies? These cookies take the classic snickerdoodle to a whole new level by incorporating pumpkin puree and warm spices, giving them a soft, chewy texture with a perfect balance of sweetness and spice. Whether you’re a fan of pumpkin-flavored treats or simply looking for a new cookie recipe to enjoy, these chewy delights are sure to impress!

Why You’ll Love These Chewy Pumpkin Snickerdoodle Cookies

These cookies combine all the best aspects of traditional snickerdoodles with a pumpkin twist. The browned butter adds a rich, nutty flavor, while the pumpkin puree keeps the cookies soft and chewy. Plus, the cinnamon-sugar coating creates a slightly crisp exterior that contrasts beautifully with the chewy interior. If you’re someone who loves warm spices and soft-baked cookies, this recipe is for you!

Ingredients Breakdown

Here’s a detailed look at the ingredients you’ll need to make these Pumpkin Snickerdoodle Cookies:

• 1 cup unsalted American butter (226 g): Used for browning, this adds a rich depth of flavor.
• 2/3 cup pumpkin puree (156 g): Provides moisture and subtle pumpkin flavor. Be sure to dry it out for the best texture.
• 1/2 cup granulated sugar (108 g): Helps create that perfect balance of sweetness.
• 1/2 cup + 2 tbsp dark brown sugar (128 g): Adds moisture and a deep, caramel-like sweetness.
• 2 large egg yolks (38 g): Contributes to the chewy texture.
• 2 tsp vanilla extract: Enhances the flavor.
• 1 2/3 cup + 1 tbsp all-purpose flour (208 g): Provides structure.
• 1 1/2 tsp pumpkin spice: A blend of cinnamon, nutmeg, and cloves that brings warmth to the cookies.
• 1 tsp baking soda: Helps the cookies rise.
• 1 tsp cream of tartar: Essential for that classic snickerdoodle tang.
• 1/2 tsp kosher salt: Balances the sweetness and enhances flavor.
• 1/3 cup granulated sugar, for rolling (67 g): Used to coat the cookies before baking.
• 1 tsp ground cinnamon, for rolling: Adds a warm, spicy finish to the cookie coating.

this RECIPE

Kitchen Equipment Needed

• Large stainless steel pan (for browning the butter)
• Mixing bowls (medium and small)
• Whisk
• Measuring cups and spoons
• Parchment paper (for lining baking trays)
• Baking trays
• Wire cooling rack

Pumpkin Puree

One of the key steps in this recipe is preparing the pumpkin puree. Why dry it out? Pumpkin naturally contains a lot of moisture, and too much liquid can make the cookies cakey instead of chewy. Here’s how to do it right:

• Spread the pumpkin puree on a plate and press paper towels into it to absorb the excess liquid. Repeat this process until the puree feels like soft playdough and has reduced to about 1/3 cup. This step ensures that the cookies retain their chewy texture without becoming soggy.

Step-by-Step Guide to Making Pumpkin Snickerdoodle Cookies

1. Preheat and Prepare

Start by preheating your oven to 350°F (180°C) and line two baking trays with parchment paper.

2. Brown the Butter

In a large stainless steel pan, melt the butter over medium heat. As it cooks, the butter will foam, pop, and crackle. This is normal! Keep an eye on it, stirring occasionally, until the bottom is covered in browned bits and it smells nutty. This takes about 5-7 minutes. Remove from heat and pour the browned butter into a measuring cup. Chill it in the fridge for about 45-60 minutes, stirring every 20 minutes, until the temperature reaches 70-75°F.

3. Prepare the Pumpkin Puree

While the butter chills, spread your pumpkin puree onto a plate and use paper towels to absorb the excess moisture. Keep pressing and drying until the puree measures about 1/3 cup.

4. Mix the Dough

Once the butter has cooled, whisk in the granulated sugar and brown sugar until the mixture resembles wet sand. Then, whisk in the egg yolks, vanilla extract, and dried pumpkin puree.

Gently fold in the dry ingredients: flour, pumpkin spice, baking soda, cream of tartar, and salt. Once combined, refrigerate the dough for 5 minutes to let it firm up.

5. Shape the Dough

Roll the dough into 3-tablespoon-sized balls. In a small bowl, mix together the cinnamon and sugar for rolling. Roll each dough ball in the cinnamon-sugar mixture until fully coated.

6. Bake

Place the dough balls on your prepared baking sheets, spacing them 2-3 inches apart. Bake one tray at a time for 10-12 minutes, until the edges are golden and the centers are slightly puffed. The cookies should look slightly underbaked in the center—this is key to getting that perfect chewy texture. Let them cool on the tray before transferring to a wire rack.

The Art of Browning Butter

Browning the butter is an essential step in this recipe, as it imparts a deep, nutty flavor that elevates the cookies. As you melt the butter, it will foam and sputter, but keep stirring until you see golden brown bits forming at the bottom of the pan. The scent should be rich and nutty—this is your sign to remove the butter from the heat.

Pro Tip: Be sure to cool the browned butter to the correct temperature (70-75°F). If it’s too hot, the cookies will spread too much during baking.

Achieving the Perfect Texture

To achieve the ideal chewy texture, follow these tips:

• Measure flour correctly: Use the spoon-and-level method to avoid packing too much flour, which could make the cookies dense.
• Chill the dough if necessary: If your dough is too soft, pop it in the fridge for a few extra minutes before rolling.
• Watch the baking time: Remove the cookies from the oven when the edges are set, but the center is still slightly underbaked. The residual heat will finish the cooking process as they cool, keeping the cookies soft and chewy.

Serving and Presentation Ideas

Present these cookies in a rustic basket lined with a festive napkin for fall gatherings, or stack them on a pretty serving plate for a cozy afternoon snack. You can also drizzle a bit of caramel or chocolate over the cookies for extra indulgence!

Storage and Make-Ahead Tips

Store your Pumpkin Snickerdoodle Cookies in an airtight container at room temperature for 2-3 days. If you prefer to freeze the cookie dough, simply roll the dough into balls, place them on a baking sheet to freeze, then transfer the frozen dough balls into a resealable plastic bag. When you’re ready to bake, let the dough come to room temperature before popping them in the oven.

Common Mistakes to Avoid

• Too much moisture in the pumpkin puree: Make sure you’ve dried the pumpkin enough to avoid cakey cookies.
• Overbaking: The cookies should be soft and slightly underbaked in the middle when you take them out of the oven.
• Not cooling the butter: If the browned butter is too warm, the cookies will spread too much and lose their shape.

FAQ

Q: Can I substitute the pumpkin puree with something else?
A: For a different flavor, you could use sweet potato puree or butternut squash puree, but the texture may vary slightly.

Q: Can I make these cookies gluten-free?
A: Yes, simply swap the all-purpose flour for a 1:1 gluten-free flour blend.

Q: How can I prevent the cookies from spreading too much?
A: Make sure the butter has cooled to the proper temperature and chill the dough if it feels too soft before rolling.

Conclusion

These Chewy Pumpkin Snickerdoodle Cookies bring together the best of fall flavors with a delightful chewy texture that will leave you wanting more. With their rich, nutty browned butter and the warm spices of pumpkin pie, they’re perfect for any fall occasion or even just as an afternoon snack. Whether you’re baking for friends, family, or just for yourself, these cookies are sure to become a new seasonal favorite.

Give this recipe a try, and don’t forget to share your baking creations with others! If you enjoyed these cookies, be sure to share this recipe with your friends and family and subscribe to the blog for more delicious and seasonal recipes.

Happy baking!

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