As the leaves change color and the air turns crisp, there’s no better way to embrace the fall season than with a warm batch of chewy pumpkin snickerdoodle cookies. These delightful cookies blend the traditional flavors of a snickerdoodle with the rich, cozy essence of pumpkin, making them a must-bake for any autumn gathering or cozy night in.
In this in-depth guide, we’ll explore everything you need to know about making the perfect chewy pumpkin snickerdoodle cookies—from ingredients and step-by-step instructions to tips, tricks, and variations. Whether you’re a seasoned baker or just starting your culinary journey, this recipe is designed to be accessible and enjoyable.
Why You’ll Love These Cookies
Chewy pumpkin snickerdoodle cookies are more than just a tasty treat; they encapsulate the essence of fall. Here are a few reasons why this recipe should be on your baking list:
- Unique Flavor Combination: The addition of pumpkin puree gives these cookies a moist and chewy texture while enhancing the traditional snickerdoodle flavors of cinnamon and sugar.
- Easy to Make: With no chilling time required and simple ingredients, these cookies can be whipped up quickly, making them perfect for spontaneous baking sessions.
- Versatile for Any Occasion: Whether you’re hosting a gathering, looking for a sweet treat for your family, or simply indulging yourself, these cookies are a crowd-pleaser.
Key Ingredients for Chewy Pumpkin Snickerdoodle Cookies
Understanding the role of each ingredient can help you achieve the best results. Here’s what you’ll need:
| Ingredient | Purpose |
|---|---|
| Unsalted Butter | Adds richness and helps create a chewy texture. |
| Granulated Sugar | Sweetens the cookies and contributes to the crispy edges. |
| Dark Brown Sugar | Provides moisture and a deeper flavor, enhancing chewiness. |
| Pumpkin Puree | Adds moisture, flavor, and a vibrant fall color. |
| Egg Yolks | Contributes to a rich texture and helps bind the ingredients. |
| Vanilla Extract | Enhances the overall flavor of the cookies. |
| All-Purpose Flour | The base of the cookie dough that gives structure. |
| Baking Soda | Helps the cookies rise and achieve the desired texture. |
| Cream of Tartar | Stabilizes the egg whites and enhances the chewy texture. |
| Pumpkin Pie Spice | Provides the signature warm spices associated with pumpkin. |
| Kosher Salt | Balances the sweetness and enhances the overall flavor. |
| Cinnamon and Sugar | Used for rolling the cookies to create a sweet crust. |
Ingredient Notes and Substitutions
- Pumpkin Puree: For the best flavor and consistency, it’s recommended to use canned pumpkin puree, such as Libby’s, which has a uniform texture. Homemade pumpkin puree can work, but ensure it’s well-drained to avoid excess moisture.
- Flour Measurement: Measuring flour accurately is crucial for cookie texture. Use the spoon and level method or a kitchen scale for best results.
- Egg Yolks: This recipe calls for egg yolks instead of whole eggs to create a denser, chewier cookie. If you need to substitute, you can use one whole egg, but the texture will vary.
- Brown Sugar: While dark brown sugar adds a rich flavor, light brown sugar can be used as a substitute if needed.
Tips for the Best Chewy Cookies
Achieving the perfect chewy texture can be tricky, but these tips will help you succeed:
- Use a Kitchen Scale: Baking is a science, and using a scale ensures that you have precise measurements for your ingredients.
- Cool the Butter Properly: After browning the butter, let it cool to room temperature before mixing it with the sugars. This prevents the cookies from spreading too much during baking.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to avoid tough cookies.
- Roll Generously in Cinnamon Sugar: This step not only adds flavor but also creates a delightful crust that contrasts beautifully with the soft center.
How to Make Chewy Pumpkin Snickerdoodle Cookies
Let’s dive into the step-by-step process of making these delicious cookies.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
Step 2: Brown the Butter
In a medium saucepan over medium heat, melt 1 cup (226 g) of unsalted butter. Stir frequently until the butter starts to foam, crackle, and eventually turn a golden brown color, emitting a nutty aroma. Remove from heat and allow to cool for about 30 minutes.
Step 3: Prepare the Pumpkin
While the butter cools, measure out 2/3 cup (156 g) of pumpkin puree. Spread it on a plate and use paper towels to press out excess moisture. You want it to be dry enough to avoid making the cookie dough too wet.
Step 4: Mix the Sugars
Once the butter has cooled, whisk in 1/2 cup (108 g) of granulated sugar and 1/2 cup + 2 tablespoons (128 g) of dark brown sugar. Mix until it resembles wet sand.
Step 5: Add Wet Ingredients
Add in the egg yolks and 2 teaspoons of vanilla extract, mixing well. Then, fold in the dried pumpkin puree until combined.
Step 6: Combine Dry Ingredients
In a separate bowl, whisk together 1 2/3 cup + 1 tablespoon (208 g) of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, 1 1/2 teaspoons of pumpkin pie spice, and 1/2 teaspoon of kosher salt. Gradually fold this mixture into the wet ingredients until just combined.
Step 7: Chill the Dough
Place the dough in the refrigerator for about 10 minutes. This makes it easier to scoop and shape without it becoming too sticky.
Step 8: Prepare Cinnamon Sugar
In a small bowl, mix together 1/3 cup (67 g) of granulated sugar and 1 teaspoon of ground cinnamon.
Step 9: Scoop and Roll
Using a large cookie scoop (about 3 tablespoons), portion out the dough. Roll each ball in the cinnamon sugar mixture until fully coated. Place them on the prepared baking sheets, leaving about 2-3 inches of space between each cookie.
Step 10: Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are puffy but slightly underbaked. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Storage and Freezing Instructions
Storage
Store any leftover cookies in an airtight container at room temperature for up to 3 days. The cookies will stay chewy and delicious!
Freezing
To freeze the cookie dough, scoop the dough balls but do not roll them in cinnamon sugar. Place them on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag or airtight container. When you’re ready to bake, let the dough come to room temperature, roll them in cinnamon sugar, and bake as directed.
FAQs About Pumpkin Snickerdoodle Cookies
Can I use fresh pumpkin instead of canned?
Yes, but be sure to properly cook and drain the pumpkin to avoid excess moisture, which can affect the texture of the cookies.
Why are my cookies spreading too much?
This can happen if the butter is too warm or if the dough is not chilled properly before baking. Make sure to cool the butter and chill the dough for best results.
Can I substitute whole eggs for egg yolks?
While it’s possible to use whole eggs, this will change the texture. Egg yolks create a denser, chewier cookie.
How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Just ensure it contains xanthan gum for proper texture.
More Pumpkin Recipes to Try
If you love these chewy pumpkin snickerdoodle cookies, consider trying out these other pumpkin-flavored treats:
- Pumpkin Spice Latte: Enjoy the warm flavors of fall in a cozy drink.
- Pumpkin Chocolate Chip Muffins: Perfect for breakfast or a snack, these muffins combine two favorites.
- Pumpkin Pie: A classic dessert that never goes out of style.
Conclusion
Chewy pumpkin snickerdoodle cookies are a delightful way to celebrate the flavors of fall. With their soft, chewy texture and warm spices, they make for an irresistible treat that’s perfect for any occasion. Whether you’re baking for a gathering or simply indulging yourself, these cookies are sure to be a hit.
We hope this guide has inspired you to get baking and enjoy the wonderful flavors of pumpkin this season. Happy baking!