Chewy Pumpkin Snickerdoodles Recipe

These Chewy Pumpkin Snickerdoodles Recipe are the perfect treat for Fall! These cookies combine the classic snickerdoodle’s soft and chewy texture with delicious pumpkin flavor and warm spices. Ideal for gatherings, cozy nights in, or just enjoying a sweet moment to yourself, these cookies will become a seasonal favorite.

Why You’ll Love This Recipe

• Delightful Flavor: The combination of pumpkin and spices creates a comforting taste that embodies Fall.
• Soft and Chewy: Achieve the perfect texture with this recipe, ensuring every bite is soft and satisfying.
• Simple Preparation: The steps are straightforward, making it easy for bakers of all levels to enjoy this treat.
• Versatile Occasions: Perfect for holiday gatherings, potlucks, or simply as an everyday snack with coffee or tea.
• Brown Butter Magic: Browning the butter adds an extra layer of richness that elevates these cookies above the rest.

Tools and Preparation

Gathering the right tools will streamline your baking process. Here’s what you’ll need:

Essential Tools and Equipment

• Stand mixer
• Baking sheets
• Parchment paper
• Mixing bowls
• Whisk

Importance of Each Tool

• Stand mixer: Makes mixing ingredients easier and saves time, ensuring a smooth batter.
• Baking sheets: Provide even heat distribution for perfectly baked cookies.
• Parchment paper: Prevents sticking and makes cleanup a breeze.

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!

For the Dough

• 1/3 cup granulated sugar
• 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
• 1/4 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

For Rolling

• 1 teaspoon ground cinnamon

How to Make Chewy Pumpkin Snickerdoodles Recipe

Step 1: Brown the Butter

Melt the butter in a large saucepan over medium heat. Stir occasionally until it begins to foam. Once it stops sizzling, continue stirring until golden brown bits form at the bottom. Remove from heat and pour into a bowl. Chill for 30 minutes but ensure it remains liquid.

Step 2: Prepare Pumpkin Puree

Place pumpkin puree on a plate lined with two paper towels. Cover with another towel and blot to reduce moisture. Set aside for later use.

Step 3: Mix Sugars and Butter

In a stand mixer fitted with the paddle attachment, combine chilled brown butter with granulated sugar and dark brown sugar. Beat on medium-low speed for about one minute until combined.

Step 4: Add Wet Ingredients

Mix in pumpkin puree, egg yolk, molasses, and vanilla extract until fully combined. Scrape down the bowl as needed.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, cream of tartar, spices, and salt until well mixed.

Step 6: Incorporate Dry Mixture

Gradually add dry ingredients to the wet mixture. Mix just until you see streaks of flour remaining; do not over-mix. Refrigerate uncovered for 30 minutes to firm up dough.

Step 7: Preheat Oven

While dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 8: Create Cinnamon Sugar Mixture

In a shallow bowl, mix remaining granulated sugar with ground cinnamon for rolling your cookie dough.

Step 9: Scoop Cookie Portions

Once dough is set, scoop out approximately 2-ounce portions using a large cookie scoop. Do not roll them into balls; instead coat each piece in cinnamon sugar using your hands.

Step 10: Bake Cookies

Place coated dough onto prepared baking sheets with enough space between them to allow spreading while baking.

Step 11: Monitor Baking Time

Bake in the center of your oven for about 9 to 10 minutes or until edges are set and tops begin to crack slightly—avoid over-baking.

Step 12: Cool Down

Remove from oven and let cool on baking sheet for 5 to 10 minutes before transferring cookies to a wire rack. Optional: Sprinkle more cinnamon sugar on top if desired.

Enjoy your deliciously chewy pumpkin snickerdoodles!

How to Serve Chewy Pumpkin Snickerdoodles Recipe

These chewy pumpkin snickerdoodles are perfect for sharing and celebrating the cozy flavors of Fall. Whether you’re enjoying them with a warm drink or serving them at a gathering, there are many delightful ways to present these treats.

With a Warm Beverage

• Coffee: Pair your snickerdoodles with a cup of freshly brewed coffee for a comforting afternoon pick-me-up.
• Chai Latte: The spices in chai complement the flavors of the cookies beautifully, creating a lovely contrast.
• Hot Chocolate: A rich hot chocolate makes for a decadent treat alongside these cookies, perfect for chilly days.

As Part of a Dessert Platter

• Mini Cheesecakes: Serve alongside bite-sized cheesecakes for an indulgent dessert spread.
• Fruit Tartlets: Fresh fruit tartlets add a refreshing touch that balances the sweetness of the cookies.
• Chocolate Dipped Pretzels: The saltiness of pretzels contrasts nicely with the sweet flavors of pumpkin snickerdoodles.

For Special Occasions

• Holiday Gatherings: These cookies make an excellent addition to any holiday cookie plate, bringing seasonal flair.
• Birthday Parties: Include them in party favors or as part of dessert options to delight guests of all ages.

How to Perfect Chewy Pumpkin Snickerdoodles Recipe

To ensure your chewy pumpkin snickerdoodles come out perfectly every time, consider these helpful tips.

• Bold Measurement Accuracy: Always measure your ingredients correctly. Using too much flour can lead to dry cookies, while too little can result in spreading.
• Bold Chill the Dough: Refrigerating the dough before baking helps maintain shape and enhances flavor, resulting in thicker cookies.
• Bold Use Fresh Spices: Freshly ground spices provide more robust flavor. Consider using whole spices when possible and grinding them yourself.
• Bold Avoid Overbaking: Keep an eye on the cookies while they bake. They should look slightly underbaked when you take them out; they will continue to set as they cool.
• Bold Experiment with Add-Ins: Consider adding chocolate chips or nuts for added texture and flavor variations. Just be mindful not to overpower the pumpkin taste.

Best Side Dishes for Chewy Pumpkin Snickerdoodles Recipe

Pairing side dishes with your chewy pumpkin snickerdoodles can elevate your dessert experience. Here are some delicious ideas.

1. Vanilla Ice Cream: This classic pairing adds creaminess that complements the soft texture of the cookies.
2. Spiced Apple Cider: Warm spiced apple cider enhances the Fall flavors, making it an ideal companion.
3. Pumpkin Spice Latte: The iconic drink is perfect alongside these cookies for a festive treat.
4. Caramel Sauce: Drizzling warm caramel sauce over your snickerdoodles can create an extra indulgent experience.
5. Candied Nuts: Sweet and crunchy candied nuts provide a nice textural contrast to soft cookies.
6. Cheese Board: A selection of creamy cheeses adds sophistication and balances sweetness with savory notes.
7. Fruit Salad: A fresh fruit salad brings brightness and lightness, enhancing the overall dessert experience.
8. Chocolate Fondue: Dip pieces of cookie into warm chocolate fondue for a fun twist that everyone will enjoy!

Common Mistakes to Avoid

When making your chewy pumpkin snickerdoodles, it’s easy to make a few common mistakes. Here are some tips to ensure your cookies turn out perfect every time.

• Using too much flour – Adding more flour than needed can lead to dry cookies. Always spoon and level the flour when measuring.
• Not chilling the dough – Skipping the chilling step can result in cookies that spread too much. Chill the dough for at least 30 minutes before baking.
• Overbaking the cookies – Baking them too long will dry them out. Remove the cookies from the oven as soon as the edges are set and tops start to crack.
• Forgetting to blot pumpkin puree – Excess moisture from pumpkin can make cookies soggy. Blotting helps remove extra liquid for better texture.
• Skipping the brown butter step – Brown butter adds depth of flavor. Take the time to brown it properly for a nutty aroma and taste.

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 zip-top bag for up to 3 months.
• Layer with parchment paper if stacking to avoid sticking.

Reheating Chewy Pumpkin Snickerdoodles Recipe

• Oven – Preheat to 350°F, bake for 5-7 minutes until warm.
• Microwave – Heat individual cookies for 10-15 seconds until warm.
• Stovetop – Warm in a skillet over low heat for a minute or two, covered.

Frequently Asked Questions

What makes chewy pumpkin snickerdoodles chewy?

The combination of brown sugar and fat (butter) helps create a soft, chewy texture.

Can I use different spices in this Chewy Pumpkin Snickerdoodles Recipe?

Absolutely! Feel free to customize the spices based on your preference, such as adding allspice or cardamom.

How do I know when my Chewy Pumpkin Snickerdoodles are done?

Look for set edges and slight cracks on top. They should look soft but not wet.

Can I substitute ingredients in this recipe?

Yes! You can swap granulated sugar with coconut sugar or use gluten-free flour if needed.

Final Thoughts

These chewy pumpkin snickerdoodles are a delightful twist on a classic favorite. The blend of spices and the richness of brown butter create a cookie that’s perfect for fall gatherings or cozy evenings at home. Customize with your favorite add-ins like chocolate chips or nuts for an extra touch!