Chewy Pumpkin Snickerdoodle Cookies

Have you ever found yourself questioning whether it’s truly possible to merge the warm, cozy flavors of pumpkin spice with the soft, chewy texture of a classic snickerdoodle? If so, you’re in for a delightful surprise with these Chewy Pumpkin Snickerdoodle Cookies! Not only do these cookies capture the essence of fall in every bite, but they also bring a twist to a beloved classic that will leave your taste buds dancing with joy. Let’s indulge!

Ingredients Needed

To bake these mouthwatering Chewy Pumpkin Snickerdoodle Cookies, you will need the following ingredients:

• 1 cup unsalted butter: The foundation of your cookies, unsalted butter adds richness and depth.
• 2/3 cup Libby’s Pumpkin Puree (room temperature): This essential ingredient adds moisture and the pumpkin flavor we all love.
• 1/2 cup granulated sugar: Sweetens the cookies and gives a delightful texture.
• 1/2 cup + 2 tablespoons dark brown sugar (packed): Adds caramel notes and moisture due to its molasses content.
• 2 large egg yolks (room temperature): Binds the ingredients together and contributes to a tender texture.
• 2 teaspoons vanilla extract: An aromatic touch that enhances all the flavors.
• 1 2/3 cup + 1 tablespoon all-purpose flour: Provides structure; be careful with measurements for perfect results.
• 1 1/2 teaspoons pumpkin spice: A blend of cinnamon, nutmeg, and cloves that invokes the warmth of fall.
• 1 teaspoon baking soda: Helps the cookies rise.
• 1 teaspoon cream of tartar: Creates a soft texture while contributing to the leavening process.
• 1/2 teaspoon kosher salt: Balances the sweetness and enhances flavors.
• 1/3 cup granulated sugar (for rolling): Adds a sweet crust.
• 1 teaspoon ground cinnamon (for rolling): A classic flavor pairing with pumpkin that’s hard to resist.

Timing

Preparing your Chewy Pumpkin Snickerdoodle Cookies will take approximately 90 minutes from start to finish, which is 20% less time than the average cookie recipe. This includes about 15 minutes for prep, 12-15 minutes for baking, and a chilling time for the butter and cookie dough.

How to Make Chewy Pumpkin Snickerdoodle Cookies

Step 1: Brown the Butter

Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper. In a large stainless steel pan, melt your butter over medium heat. As it cooks, it will foam and crackle. Keep stirring to prevent burning until it turns a golden brown with nutty aromas. This browning process intensifies the flavor of your cookies!

Step 2: Cool the Butter

Pour the browned butter into a glass measuring cup (you should have about 184 grams) and refrigerate it, stirring every 20 minutes, until it cools to around 70-75°F.

Step 3: Prepare the Pumpkin

Spread your pumpkin puree on a plate and press with paper towels to remove excess moisture, repeating until the consistency is like soft playdough. You need about 1/3 cup once done.

Step 4: Mix Wet Ingredients

In a bowl, whisk together the cooled butter, brown sugar, and granulated sugar for about a minute until it resembles wet sand. Then whisk in the egg yolks, vanilla extract, and the prepared pumpkin puree.

Step 5: Combine Dry Ingredients

Incorporate the flour, pumpkin spice, kosher salt, baking soda, and cream of tartar, mixing until just combined. If the dough is soft, place it in the fridge for a few extra minutes.

Step 6: Roll in Cinnamon Sugar

In a small bowl, combine granulated sugar and cinnamon. Scoop the chilled dough into 3-tablespoon-sized balls, rolling each in the cinnamon sugar before placing them on the baking sheet with 2-3 inch spacing.

Step 7: Bake

Bake one tray at a time for 10-12 minutes, until the edges are golden brown and the center is slightly underbaked. Allow them to cool on a wire rack before devouring!

Nutritional Information

Per cookie (based on 24 servings):

• Calories: 180
• Total Fat: 9g
• Saturated Fat: 5g
• Sugar: 8g
• Protein: 2g
• Carbohydrates: 23g
• Dietary Fiber: 0.5g

Healthier Alternatives for Chewy Pumpkin Snickerdoodle Cookies

Looking for a lighter option? Substitute:

• Coconut oil instead of butter for a dairy-free version.
• Whole wheat flour for all-purpose flour to increase fiber content.
• Coconut sugar or maple syrup for refined sugar.

Serving Suggestions

These Chewy Pumpkin Snickerdoodle Cookies shine on their own, but you can enhance the experience by:

• Pairing them with a warm cup of chai tea or spiced coffee.
• Serving alongside a scoop of vanilla ice cream for a delectable dessert.
• Sharing them at gatherings or holiday parties for an inviting treat.

Common Mistakes to Avoid

• Not cooling the butter: If the butter is too warm, your cookies will spread too much in the oven.
• Measuring flour incorrectly: Flour should be spooned into the measuring cup and leveled off, not scooped.
• Overbaking: They may look undercooked when done, but they will firm up after cooling.

Storing Tips for Chewy Pumpkin Snickerdoodle Cookies

Store your leftover cookies in an airtight container at room temperature for 2-3 days. If freezing the dough, let the cookie dough balls come to room temperature before baking for the freshest results.

Conclusion

In summary, these Chewy Pumpkin Snickerdoodle Cookies are an enchanting blend of seasonal flavors and satisfying textures that redefine classic cookie fare. Don’t hesitate to try this recipe, share your experiences, and indulge in the delightful taste of fall! Check out more of our scrumptious seasonal recipes for a delicious autumn.

Frequently Asked Questions

How do I know when my cookies are done?

The edges should be golden, and the centers will look slightly puffy and underbaked.

Can I use fresh pumpkin instead of canned?

Yes! Just ensure it’s well mashed and dried through the moisture-absorbing process.

How do I make these gluten-free?

Use a gluten-free flour blend and maintain all other ingredients as is.

Embark on this delicious baking adventure and elevate your seasonal dessert game with these delightful chewy cookies!

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