These Chewy Pumpkin Snickerdoodles Recipe cookies are a delightful twist on the classic snickerdoodle, perfect for Fall. With their soft, chewy texture and warm spices, these cookies are sure to become a favorite for gatherings, cozy evenings, or just a sweet treat at home. Enjoy them fresh from the oven with a glass of milk or share them with friends during festive occasions. Their unique combination of pumpkin and traditional snickerdoodle flavors makes them stand out in any dessert lineup.
Why You’ll Love This Recipe
- Perfectly Spiced: The blend of cinnamon, nutmeg, ginger, and cloves gives these cookies a warm flavor that embodies Fall.
- Soft and Chewy Texture: Thanks to brown butter and pumpkin puree, these snickerdoodles are irresistibly soft and chewy.
- Easy to Make: With simple ingredients and straightforward instructions, you can whip up these cookies in no time!
- Versatile Treat: Great for holidays, parties, or just as a special snack at home. They’re perfect for sharing!
- Customizable Toppings: Feel free to sprinkle extra cinnamon sugar on top for an added touch of sweetness.
Tools and Preparation
Before diving into the recipe, gather your tools to ensure a smooth baking experience. Having everything ready will make the process enjoyable.
Essential Tools and Equipment
- Stand mixer
- Large saucepan
- Mixing bowls
- Parchment paper
- Baking sheets
- Cookie scoop
Importance of Each Tool
- Stand mixer: Makes mixing the dough easy and efficient, ensuring all ingredients are well combined without much effort.
- Large saucepan: Ideal for browning butter; its size allows even heating for perfect results.
- Parchment paper: Prevents sticking and makes cleanup a breeze when baking cookies.
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:
1. Melt the butter in a large saucepan over medium heat.
2. Stir occasionally until it begins to crackle and pop.
3. Continue stirring until golden brown bits form at the bottom.
4. Remove from heat once it smells nutty and aromatic.
5. Pour into a large bowl and chill for 30 minutes.
Step 2: Prepare Pumpkin Puree
Meanwhile:
* Place pumpkin puree on two layers of paper towels.
* Top with another paper towel to blot moisture.
Step 3: Mix Wet Ingredients
Once brown butter is cool:
1. Add it to the stand mixer with both sugars.
2. Mix on medium-low speed for about 1 minute until combined.
3. Add pumpkin puree, egg yolk, molasses, and vanilla; mix for another 30 seconds.
Step 4: Combine Dry Ingredients
In another bowl:
* Whisk together flour, baking soda, cream of tartar, spices, and salt.
Step 5: Form Dough
Add dry ingredients to the wet mixture:
1. Mix until just combined; do not overmix.
2. Place in the refrigerator uncovered for 30 minutes.
Step 6: Preheat Oven
While dough chills:
* Preheat your oven to 350°F.
* Line two baking sheets with parchment paper.
Step 7: Prepare Cinnamon Sugar
In a shallow bowl:
* Whisk together remaining granulated sugar and cinnamon for rolling.
Step 8: Scoop Dough
After chilling:
1. Use a large cookie scoop to portion out approximately 2-ounce pieces of dough without rolling into balls.
2. Coat each piece in cinnamon sugar mixture using your hands.
Step 9: Bake Cookies
Place cookie dough on prepared sheets:
* Leave 2–3 inches between each cookie as they will spread while baking.
Bake in center rack for:
* About 9–10 minutes until edges are set and tops crack slightly.
Step 10: Cool Cookies
Remove from oven:
* Let cool on pan for about 5–10 minutes before transferring to wire racks.
Optional:
* Sprinkle more cinnamon sugar if desired before serving!
How to Serve Chewy Pumpkin Snickerdoodles Recipe
These chewy pumpkin snickerdoodles are perfect for any occasion, whether it’s a cozy family gathering or a festive holiday party. Here are some delightful serving suggestions to elevate your cookie experience.
With Hot Beverage Pairings
- Coffee – The rich flavor of coffee perfectly complements the spices in the cookies.
- Tea – A warm cup of chai or herbal tea enhances the cozy fall vibes.
- Hot Chocolate – Indulge in a sweet treat by pairing these cookies with creamy hot chocolate.
As Dessert Platters
- Cookie Platter – Present a beautiful assortment of cookies, including these snickerdoodles, for guests to enjoy.
- Ice Cream Sandwiches – Use two cookies to sandwich your favorite ice cream for a delicious twist.
- Crumble on Desserts – Crumble the cookies over vanilla ice cream or pumpkin pie for added texture and flavor.
With Dips and Spreads
- Cream Cheese Frosting – A light spread of cream cheese frosting adds a rich creaminess to each bite.
- Pumpkin Spice Dip – Serve with a creamy dip made from pumpkin puree and spices for an extra fall touch.
How to Perfect Chewy Pumpkin Snickerdoodles Recipe
To achieve the best chewy pumpkin snickerdoodles, follow these simple tips. They’ll ensure your cookies turn out soft, flavorful, and perfectly spiced.
- Chill the Dough – Allowing the dough to chill helps prevent spreading during baking, ensuring thick, chewy cookies.
- Use Fresh Spices – Freshly ground spices provide more intense flavor compared to pre-ground options.
- Don’t Overmix – Mix just until combined when adding dry ingredients; overmixing can lead to tough cookies.
- Measure Flour Accurately – Spoon and level your flour instead of scooping directly from the bag for precise measurements.
- Brown Butter Correctly – Watch closely while browning butter; it should smell nutty but not burnt for optimal flavor.
- Bake at the Right Temperature – Ensure your oven is correctly preheated. Bake until edges are set but centers remain soft for chewy texture.
Best Side Dishes for Chewy Pumpkin Snickerdoodles Recipe
Chewy pumpkin snickerdoodles can be enjoyed alongside various side dishes that enhance their flavors. Here are some delectable options that pair well with these cookies.
- Apple Crisp – A warm apple crisp brings out the fall flavors and complements the spices in the cookies.
- Pumpkin Soup – A creamy pumpkin soup offers a rich taste that contrasts nicely with sweet cookies.
- Cheese Platter – Pair savory cheeses like brie or goat cheese for an elegant balance of flavors.
- Candied Nuts – Sweet, crunchy candied nuts add texture and a delightful contrast to soft cookies.
- Fruit Salad – A fresh fruit salad provides a light and refreshing contrast to the sweetness of the cookies.
- Caramel Sauce Drizzle – Drizzling caramel sauce over each cookie adds an indulgent touch that’s hard to resist.
Common Mistakes to Avoid
It’s easy to make mistakes when baking chewy pumpkin snickerdoodles. Here are some common pitfalls to watch out for.
- Using the wrong type of pumpkin: Make sure to use pure pumpkin puree instead of pumpkin pie filling. The filling contains added sugars and spices that can alter the flavor and texture of your cookies.
- Overmixing the dough: Mixing too much can lead to tough cookies. Only mix until the dry ingredients are just incorporated, leaving a few streaks of flour.
- Not chilling the dough: Chilling the dough is crucial for achieving the right texture. Skipping this step can result in cookies that spread too much during baking.
- Incorrect oven temperature: Always preheat your oven properly before baking. An oven that’s too hot or too cold can affect how your cookies bake, making them either dry or undercooked.
- Ignoring cooling time: Allowing cookies to cool on the pan is important for setting their structure. If you move them too soon, they may fall apart.
Storage & Reheating Instructions
Refrigerator Storage
- Store chewy pumpkin snickerdoodles in an airtight container.
- They will stay fresh for up to 1 week in the refrigerator.
- Place parchment paper between layers if stacking to prevent sticking.
Freezing Chewy Pumpkin Snickerdoodles Recipe
- You can freeze these cookies for up to 3 months.
- Place cooled cookies in a freezer-safe bag or container.
- Make sure to label with the date for future reference.
Reheating Chewy Pumpkin Snickerdoodles Recipe
- Oven: Preheat to 350°F and warm cookies for about 5–7 minutes until soft.
- Microwave: Heat one cookie at a time for about 10-15 seconds until warmed through.
- Stovetop: Use a skillet over low heat, warming each cookie for about 1 minute on each side.
Frequently Asked Questions
What makes chewy pumpkin snickerdoodles different?
Chewy pumpkin snickerdoodles are softer than traditional snickerdoodles due to the addition of pumpkin puree and brown butter, which adds moisture and richness.
Can I substitute ingredients in this chewy pumpkin snickerdoodles recipe?
Yes! You can substitute coconut sugar for brown sugar or use gluten-free flour blends if desired. Just keep in mind it may alter texture slightly.
How do I know when my chewy pumpkin snickerdoodles are done?
Look for edges that are set and tops that begin to crack. They should still look slightly underbaked when you take them out of the oven, as they will continue cooking on the pan.
Can I add chocolate chips to my chewy pumpkin snickerdoodles?
Absolutely! Adding chocolate chips will enhance the flavor and give an extra treat. Just fold them into the dough before chilling.
How should I store leftover chewy pumpkin snickerdoodles?
Store leftovers in an airtight container at room temperature for up to a week or freeze them for longer storage.
Final Thoughts
These chewy pumpkin snickerdoodles are not only delicious but also versatile. With their soft texture and warm spices, they make a perfect Fall treat. Feel free to customize with nuts or chocolate chips for extra flavor. Give this recipe a try and enjoy these delightful cookies all season long
Chewy Pumpkin Snickerdoodles
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
Description
Indulge in the flavors of Fall with these Chewy Pumpkin Snickerdoodles. This delightful twist on the classic snickerdoodle combines the rich taste of pumpkin with a blend of warm spices, creating cookies that are irresistibly soft and chewy. Ideal for cozy gatherings or as a sweet treat at home, these cookies are sure to impress anyone who takes a bite. Enjoy them fresh from the oven with a glass of milk or share them at your next festive occasion; their unique flavor will make them a standout dessert.
Ingredients
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 1/3 cup pumpkin puree
- 1 cup dark brown sugar
- 1 egg yolk
- Ground spices (cinnamon, nutmeg, ginger, cloves)
Instructions
- Brown the butter in a saucepan until golden and nutty, then chill.
- Blot pumpkin puree to remove excess moisture.
- Mix cooled brown butter with sugars in a stand mixer, then add pumpkin puree, egg yolk, molasses, and vanilla.
- Whisk dry ingredients together and combine with wet ingredients until just mixed.
- Chill the dough for 30 minutes.
- Preheat the oven to 350°F and prepare baking sheets with parchment paper.
- Roll dough into large portions, coat in cinnamon sugar, and bake for 9-10 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 14g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Chill the dough for thicker cookies. Add chocolate chips or nuts for extra flavor variations.