These Chewy Pumpkin Snickerdoodles Recipe cookies are a perfect treat for the Fall season. With their soft and chewy texture, these cookies combine the classic flavors of snickerdoodles with delightful pumpkin spice. They are ideal for cozy gatherings, holiday celebrations, or simply enjoying with a warm cup of tea. You’ll love how easy they are to make and how their fragrant spices fill your kitchen!
Why You’ll Love This Recipe
- Perfectly Spiced: The blend of cinnamon, nutmeg, ginger, and cloves gives these cookies a warm and inviting flavor.
- Soft and Chewy Texture: These snickerdoodles are not only delicious but also have that perfect chewy bite that you crave.
- Easy to Make: Simple ingredients and straightforward steps make this recipe approachable for bakers of all levels.
- Versatile Treat: Enjoy them during Fall festivities, as a dessert for family dinners, or as a sweet gift during the holidays.
- Brown Butter Goodness: Browning the butter adds a rich, nutty flavor that elevates these cookies to another level.
Tools and Preparation
Before you dive into the baking process, gather your tools to ensure a smooth experience. Having everything ready will help you focus on creating delicious chewy pumpkin snickerdoodles.
Essential Tools and Equipment
- Stand mixer
- Large saucepan
- Mixing bowls
- Cookie scoop
- Baking sheets
- Parchment paper
Importance of Each Tool
- Stand mixer: Makes mixing ingredients easier and more efficient, ensuring a well-combined dough.
- Large saucepan: Ideal for browning butter evenly without burning it.
- Cookie scoop: Helps create uniform cookie sizes for even baking.
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!
- 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
How to Make Chewy Pumpkin Snickerdoodles Recipe
Step 1: Brown the Butter
To brown the butter, melt the butter in a large saucepan on medium heat.
* Once melted, stir occasionally until it begins to crackle and foam.
* Continue stirring until golden brown bits form at the bottom.
* The butter should smell nutty. Remove from heat and chill for 30 minutes.
Step 2: Prepare the Pumpkin Puree
Meanwhile, place the pumpkin puree on a plate lined with two layers of paper towels.
* Top with another paper towel and blot to remove excess moisture. Set aside.
Step 3: Combine Sugars with Brown Butter
Once cooled, add the brown butter to a stand mixer bowl with both granulated sugar and dark brown sugar.
* Mix on medium-low speed for about 1 minute until combined.
Step 4: Add Wet Ingredients
Add the pumpkin puree, egg yolk, molasses, and vanilla to the mixture.
* Mix until combined for around 30 seconds. Scrape down the sides of the bowl.
Step 5: Whisk Dry Ingredients Together
In a separate bowl, whisk together flour, baking soda, cream of tartar, spices, and salt.
Step 6: Mix Dry Ingredients into Wet Ingredients
Add dry ingredients to the wet mixture in the stand mixer.
* Mix gently until just combined—do not over mix. Refrigerate uncovered for 30 minutes.
Step 7: Preheat Oven & Prepare Baking Sheets
While chilling dough, preheat your oven to 350°F (175°C).
* Line two baking sheets with parchment paper.
Step 8: Prepare Cinnamon Sugar Mixture
In a shallow bowl, mix remaining granulated sugar with cinnamon for rolling cookie dough.
Step 9: Scoop & Coat Dough Portions
Once chilled, use a large cookie scoop to portion out about 2-ounce pieces of dough.
* Do not roll between palms; coat in cinnamon-sugar mixture using your hands.
Step 10: Arrange Dough on Sheets
Place coated dough portions onto prepared baking sheets.
* Leave about 2 to 3 inches between each piece as they will spread during baking.
Step 11: Bake Cookies
Bake in the center of your oven for about 9 to 10 minutes or until edges are set.
* The tops should begin cracking but avoid overbaking to keep them chewy.
Step 12: Cool Cookies Before Serving
Remove from oven; let cool on pan for about 5 to 10 minutes before transferring them carefully to a wire rack.
* Optionally sprinkle with extra cinnamon sugar if desired.
Now you’re ready to enjoy your delightful chewy pumpkin snickerdoodles!
How to Serve Chewy Pumpkin Snickerdoodles Recipe
These chewy pumpkin snickerdoodles are perfect for fall gatherings or cozy evenings at home. They can be enjoyed in various ways to enhance their delightful flavors.
Pair with Coffee
- Pumpkin Spice Latte – The warm spices in this latte complement the cookies perfectly.
- Chai Tea – A lightly spiced chai enhances the cinnamon flavors in the snickerdoodles.
Dessert Platter
- Assorted Cookies – Serve these snickerdoodles alongside other fall-themed cookies like oatmeal raisin or pecan sandies.
- Fruit Compote – A sweet apple or pear compote can balance the richness of the cookies.
Ice Cream Delight
- Vanilla Ice Cream – A scoop of creamy vanilla ice cream serves as a fantastic contrast to the chewy texture.
- Pumpkin Ice Cream – For a seasonal twist, pair with pumpkin-flavored ice cream for double pumpkin delight.
How to Perfect Chewy Pumpkin Snickerdoodles Recipe
To ensure your chewy pumpkin snickerdoodles turn out perfectly every time, consider these helpful tips.
- Use Room Temperature Ingredients – Bringing ingredients like egg yolk and butter to room temperature helps them blend smoothly.
- Don’t Overmix the Dough – Mixing just until combined prevents tough cookies and keeps them chewy.
- Chill the Dough – Resting the dough in the fridge allows flavors to meld and improves texture.
- Measure Flour Correctly – Spoon flour into your measuring cup and level it off for accurate measurements, avoiding dense cookies.
- Watch Baking Time – Remove cookies while they are slightly underbaked for that ideal chewy texture.
Best Side Dishes for Chewy Pumpkin Snickerdoodles Recipe
These chewy pumpkin snickerdoodles can be complemented by a variety of side dishes, making your dessert spread even more enticing.
- Apple Cider Donuts – Soft and sweet donuts that bring a seasonal touch.
- Caramel Sauce – Drizzle over cookies or serve on the side for dipping.
- Pecan Pie Bars – A rich treat that pairs well with the spices in snickerdoodles.
- Cheese Plate – Include mild cheeses like brie or goat cheese to create contrast.
- Chocolate Fondue – Provide a fun dipping option that adds richness to your dessert table.
- Pumpkin Soup – A warm, savory dish that balances out the sweetness of the cookies.
Common Mistakes to Avoid
When making Chewy Pumpkin Snickerdoodles, it’s easy to make some common errors that can affect the final result. Here are a few mistakes to steer clear of:
- Using pumpkin pie filling: This can alter the taste and texture of your cookies. Always opt for plain pumpkin puree for the best results.
- Not browning the butter correctly: If you don’t brown the butter enough, you’ll miss out on that rich, nutty flavor. Watch it closely until it develops a golden brown color.
- Overmixing the dough: Mixing too much can lead to tough cookies. Stop mixing as soon as you see a few streaks of flour remaining.
- Skipping the chilling step: Chilling the dough is crucial for achieving the perfect chewy texture. Don’t skip this step; let it rest in the fridge!
- Overbaking the cookies: Keep an eye on your cookies while they bake. They should be set on the edges but soft in the middle to remain chewy.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 1 week.
- 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 to keep them from sticking together.
Reheating Chewy Pumpkin Snickerdoodles Recipe
- Oven: Preheat to 350°F and warm cookies for about 5 minutes until soft.
- Microwave: Heat individually for 10-15 seconds until just warm.
- Stovetop: Use a skillet over low heat, covering with a lid for a couple of minutes until warm.
Frequently Asked Questions
Here are some frequently asked questions about the Chewy Pumpkin Snickerdoodles Recipe that may help you while baking these delicious treats.
Can I use whole wheat flour for this Chewy Pumpkin Snickerdoodles Recipe?
You can substitute whole wheat flour, but expect a denser cookie. All-purpose flour gives the best texture.
How do I know when my Chewy Pumpkin Snickerdoodles are done?
The edges should be set, and tops should have cracks. They will continue cooking slightly after being removed from the oven.
Can I add chocolate chips to my Chewy Pumpkin Snickerdoodles?
Absolutely! Chocolate chips can add another layer of flavor and make them even more delightful!
What spices can I substitute in this recipe?
You can experiment with spices like allspice or cardamom if you want a different twist on the classic flavors.
Final Thoughts
These Chewy Pumpkin Snickerdoodles are not only a delightful treat but also versatile enough for various occasions. You can customize them by adding nuts or chocolate chips, making them perfect for any palate. Try this recipe today and enjoy the cozy flavors of fall!
Chewy Pumpkin Snickerdoodles Recipe
Indulge in the warm, comforting flavors of fall with these Chewy Pumpkin Snickerdoodles. These delightful cookies blend the classic snickerdoodle taste with the cozy essence of pumpkin spice, making them perfect for any autumn occasion. With a soft and chewy texture, each bite offers an explosion of cinnamon, nutmeg, and ginger that fills your kitchen with an inviting aroma. Easy to make and even easier to share, these cookies are ideal for gatherings, holiday celebrations, or simply enjoyed with a steaming cup of tea. Get ready to impress your friends and family with this irresistible treat!
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
Ingredients
- 1/3 cup granulated sugar
- 1 cup unsalted butter
- 2 cups plus 3 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 cup granulated sugar (for rolling)
- 1/3 cup pumpkin puree
- 1 egg yolk
- 1 tablespoon molasses
- Spices: cinnamon, nutmeg, ginger, cloves
Instructions
- Brown the butter in a saucepan over medium heat until golden brown; chill for 30 minutes.
- Blot pumpkin puree with paper towels to remove excess moisture.
- Combine brown butter with sugars in a stand mixer; mix well.
- Add pumpkin puree, egg yolk, molasses, and vanilla; blend until combined.
- In another bowl, whisk together dry ingredients; gradually add to wet mixture.
- Chill dough for 30 minutes.
- Preheat oven to 350°F and prepare baking sheets lined with parchment paper.
- Mix granulated sugar and cinnamon for coating; scoop dough into balls and coat in the mixture.
- Bake for 9-10 minutes until edges are set; cool before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg
Keywords: For added texture, consider incorporating chocolate chips or nuts. Use room temperature ingredients for better mixing results.
