Chewy Pumpkin Snickerdoodles Recipe

These Chewy Pumpkin Snickerdoodles Recipe cookies are a delightful twist on the classic treat, perfect for celebrating the flavors of Fall. With their soft and chewy texture, these cookies are spiced to perfection and will quickly become a favorite for gatherings, cozy nights in, or holiday cookie plates. Enjoy these flavorful bites that combine the warmth of pumpkin with the sweetness of cinnamon!

Why You’ll Love This Recipe

• Perfectly Spiced: The blend of cinnamon, nutmeg, and ginger makes every bite warm and comforting.
• Easy to Make: With simple ingredients and straightforward steps, these cookies are accessible even for novice bakers.
• Versatile Treat: Ideal for sharing during holidays or enjoying as an afternoon snack with coffee or tea.
• Soft and Chewy Texture: These snickerdoodles remain soft and chewy, ensuring they stay delicious longer.
• Great for Fall: Incorporating pumpkin makes them a seasonal favorite that celebrates the essence of autumn.

Tools and Preparation

Before you start baking your Chewy Pumpkin Snickerdoodles, gather your tools to ensure a smooth process.

Essential Tools and Equipment

• Stand mixer with paddle attachment
• Large saucepan
• Mixing bowls
• Measuring cups and spoons
• Cookie scoop
• Baking sheets
• Parchment paper

Importance of Each Tool

• Stand mixer with paddle attachment: Ensures even mixing, making it easier to combine wet and dry ingredients without over-mixing.
• Large saucepan: Perfect for browning butter; ensures even heating while preventing spills.
• Cookie scoop: Helps create uniform cookie sizes for consistent baking results.

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 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
• 1/3 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:

• 1/4 cup (50 g) granulated sugar
• 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 crackle and foam. Continue stirring until golden brown bits form at the bottom. Allow it to cool slightly before transferring it into a bowl. Chill for 30 minutes.

Step 2: Prepare the Pumpkin Puree

Place the pumpkin puree on a plate lined with two layers of paper towels. Blot with another paper towel to remove excess moisture.

Step 3: Mix Wet Ingredients

Add cooled brown butter to your stand mixer bowl along with granulated sugar and dark brown sugar. Mix on medium-low speed until well combined, resembling wet sand. Then add pumpkin puree, egg yolk, molasses, and vanilla. Mix again until combined.

Step 4: Combine Dry Ingredients

In another bowl, whisk together flour, baking soda, cream of tartar, spices, and salt. Gradually add this mixture to the wet ingredients while mixing until just combined—do not overmix. Refrigerate uncovered for 30 minutes.

Step 5: Preheat Oven & Prepare Baking Sheets

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 6: Roll Cookies in Cinnamon Sugar

In a shallow bowl, mix together remaining granulated sugar and cinnamon for rolling. Scoop out dough using a cookie scoop without rolling it into balls; coat each piece in cinnamon sugar.

Step 7: Bake Cookies

Arrange dough portions on prepared baking sheets leaving space between each. Bake for 9–10 minutes or until edges are set but tops begin to crack.

Step 8: Cool & Serve

Allow cookies to cool on the pan for about 5–10 minutes before transferring them to a wire rack. Optionally sprinkle additional cinnamon sugar on top before serving.

Enjoy your homemade Chewy Pumpkin Snickerdoodles!

How to Serve Chewy Pumpkin Snickerdoodles Recipe

These chewy pumpkin snickerdoodles are perfect for any occasion, bringing warmth and flavor to your gatherings. Here are some delightful ways to serve them.

With a Warm Beverage

• Spiced Chai Latte – The warm spices complement the snickerdoodles beautifully.
• Cinnamon Hot Chocolate – A rich, creamy drink that pairs perfectly with the chewy texture of the cookies.

As Dessert Plates

• Autumn Fruit Salad – Fresh fruits like apples and pears add a refreshing contrast to the cookies.
• Vanilla Ice Cream – A scoop of ice cream makes for an indulgent treat when served alongside warm snickerdoodles.

For Gifting

• Cookie Gift Boxes – Package these snickerdoodles in a festive box as a sweet gift for friends and family.
• Potluck Contributions – Bring a batch to share at gatherings; they’re sure to be a hit!

How to Perfect Chewy Pumpkin Snickerdoodles Recipe

To ensure your chewy pumpkin snickerdoodles come out just right, consider these helpful tips.

• Chill the Dough – This helps maintain shape and enhances flavor during baking.
• Brown the Butter Carefully – Achieving the perfect brown butter adds depth to your cookie’s taste.
• Don’t Overmix – Mixing just until combined prevents tough cookies and keeps them chewy.
• Use Fresh Spices – Freshly ground spices will elevate the flavor profile significantly.
• Watch Baking Time Closely – Remove cookies when edges are set but centers look slightly underbaked for optimal chewiness.

Best Side Dishes for Chewy Pumpkin Snickerdoodles Recipe

Pairing side dishes with your chewy pumpkin snickerdoodles can enhance your dining experience. Here are some great options.

1. Creamy Pumpkin Soup – A warm soup that complements the flavors of pumpkin in the cookies; serve as an appetizer.
2. Maple Roasted Vegetables – Carrots and sweet potatoes tossed with maple syrup create a delightful harmony with dessert flavors.
3. Spiced Apple Cider – A warm drink that brings out the cozy fall spices found in both the cider and cookies.
4. Cheese Platter – Include mild cheeses like brie or gouda to balance sweetness with savory notes.
5. Candied Pecans – Crunchy nuts coated in sugar provide a great textural contrast while enhancing fall flavors.
6. Caramel Dipped Pretzels – A sweet-salty treat that pairs well with the soft, spiced cookies.
7. Pumpkin Spice Granola – For a breakfast option, this granola provides crunch and complements the pumpkin theme.

Common Mistakes to Avoid

When making chewy pumpkin snickerdoodles, it’s easy to make small errors that can impact the final product. Here are some common mistakes and how to avoid them.

• Skipping the brown butter step: Brown butter adds a rich flavor. Make sure to take the time to brown your butter properly for optimal taste.
• Overmixing the dough: Mixing too much can lead to tough cookies. Stop mixing as soon as you see a few streaks of flour in the dough.
• Not chilling the dough: Chilling helps the cookies hold their shape while baking. Allow at least 30 minutes in the fridge before baking.
• Using too much pumpkin puree: Excess moisture can make cookies cakey instead of chewy. Measure carefully and blot excess moisture from the puree.
• Baking at the wrong temperature: Ensure your oven is preheated correctly. Baking at 350°F is crucial for achieving that perfect chewy texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container.
• They will remain fresh for up to 5 days in the refrigerator.

Freezing Chewy Pumpkin Snickerdoodles Recipe

• Place cookies in a single layer in a freezer-safe container.
• They can be frozen for up to 3 months.

Reheating Chewy Pumpkin Snickerdoodles Recipe

• Oven: Preheat to 350°F and bake for about 5 minutes until warm.
• Microwave: Heat one cookie at a time for about 10 seconds.
• Stovetop: Use a skillet on low heat, cover it, and warm for about 2 minutes.

Frequently Asked Questions

Here are some common questions regarding the chewy pumpkin snickerdoodles recipe.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute with whole wheat flour, but it may alter the texture slightly.

What makes these Chewy Pumpkin Snickerdoodles Recipe special?

The combination of spices and brown butter creates a unique flavor profile that enhances the traditional snickerdoodle.

Can I add nuts or chocolate chips?

Absolutely! Feel free to customize your chewy pumpkin snickerdoodles by adding your favorite mix-ins like nuts or chocolate chips.

How do I know when my cookies are done?

Look for set edges and slight cracks on top. They should feel soft but not doughy when touched.

Final Thoughts

These chewy pumpkin snickerdoodles are a delightful treat that perfectly captures the essence of fall. With their warm spices and soft texture, they are versatile enough for any occasion. Don’t hesitate to experiment with different flavors or mix-ins—there’s plenty of room for creativity!

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Chewy Pumpkin Snickerdoodles

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• Author: Olivia
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x

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Description

Indulge in the warmth of fall with these Chewy Pumpkin Snickerdoodles! Soft, spiced, and delightfully chewy, these cookies combine the rich flavors of pumpkin with a perfect blend of cinnamon, nutmeg, and brown sugar. The addition of brown butter elevates their taste, making them an irresistible treat for cozy gatherings or afternoon snacks. Easy to prepare and fun to customize, you can enjoy them fresh from the oven or share them as thoughtful gifts during the holiday season. Embrace autumn with every bite!

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Ingredients

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• 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 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 dark brown sugar
• 1/3 cup pumpkin puree
• 1 egg yolk
• 1 tablespoon molasses
• 1 1/2 teaspoons vanilla extract
• 1/4 cup granulated sugar for rolling
• 1 teaspoon ground cinnamon for rolling

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Instructions

1. Brown the butter in a saucepan over medium heat until golden brown bits form at the bottom; cool slightly and chill for 30 minutes.
2. Blot excess moisture from pumpkin puree using paper towels.
3. In a mixing bowl, combine chilled brown butter with granulated and brown sugars; mix until sandy.
4. Add pumpkin puree, egg yolk, molasses, and vanilla; mix to combine.
5. Whisk together flour, baking soda, cream of tartar, spices, and salt in another bowl; gradually add this mixture to the wet ingredients without overmixing.
6. Refrigerate dough uncovered for at least 30 minutes.
7. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
8. Roll dough pieces in a mixture of granulated sugar and cinnamon before placing on baking sheets.
9. Bake for 9–10 minutes until edges are set but tops are cracked; cool before serving.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 140
• Sugar: 10g
• Sodium: 80mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: <1g
• Protein: <1g
• Cholesterol: <5mg