Chewy Pumpkin Snickerdoodle Cookies: A Cozy Treat for Fall
As the leaves turn golden and the crisp autumn air fills our lungs, what better way to celebrate the season than by baking a batch of Chewy Pumpkin Snickerdoodle Cookies? This cozy cookie brings together the warm, creamy essence of pumpkin with the magical touch of cinnamon sugar, creating a delightful treat that warms the heart with every bite. It reminds me of the beautiful afternoons spent in the kitchen with my grandmother, who would whisk together her favorite baking ingredients while humming cheerful tunes.
These cookies are not just delicious; they’re a celebration of fall flavors, perfect for a gathering or simply enjoying with a warm cup of tea or coffee on a chilly day. So grab your measuring cups, and let’s create some magic in the kitchen! This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Cozy and Comforting: Infused with pumpkin and cinnamon, these cookies are the essence of fall, evoking cozy feelings with every bite.
- Easy to Make: With simple ingredients and straightforward steps, these cookies are perfect for bakers of all levels.
- Chewy Delight: Your taste buds will celebrate the chewy texture that balances perfectly with a crispy cinnamon sugar coating.
- Perfect for Any Occasion: Whether it’s a cozy afternoon or a festive gathering, these cookies are sure to please friends and family alike.
- Make-Ahead Friendly: Bake today, enjoy later! You can easily chill the dough for a later date.
- A Tasty Flavor Fusion: The combination of pumpkin spice and the sweet warmth of cinnamon creates a delightful and indulgent experience.
What You’ll Need
Gather these simple ingredients:
- 1 cup unsalted butter
- 2/3 cup Libby’s Pumpkin Puree (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar (packed)
- 2 large egg yolks (room temperature)
- 2 teaspoons vanilla extract
- 1 2/3 cup + 1 tablespoon all-purpose flour
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1/3 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Step-by-Step Instructions
Let’s make it together!
- Preheat the oven to 350 F (180 C) and line two baking trays with parchment paper. Set aside.
- In a large stainless steel pan, brown the butter over medium heat. Watch it carefully until it turns golden brown with nutty bits forming at the bottom. Remove from heat and chill until it reaches 70-75 F.
- Pat dry the pumpkin puree with paper towels until it measures about 1/3 cup.
- In a mixing bowl, whisk together the cooled brown butter with both sugars until it resembles wet sand.
- Add the egg yolks, vanilla extract, and the dried pumpkin puree, mixing until all ingredients are well combined.
- In a separate bowl, combine the all-purpose flour, pumpkin spice, cream of tartar, baking soda, and kosher salt. Gently fold this mixture into the wet ingredients until just combined.
- Chill the dough for about 5 minutes to firm it up.
- In a small bowl, mix the cinnamon and sugar for rolling.
- Scoop the dough into 3 tablespoon-sized balls, roll each in the cinnamon sugar, and place them on the prepared baking sheets, spaced apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers are puffed and slightly underbaked. Allow cooling on a wire rack.
- Store leftovers in an airtight container at room temperature for 2-3 days, or freeze the dough for later enjoyment.
Variations & Creative Twists
- Nutty Crunch: Add chopped pecans or walnuts to the cookie dough for a delightful crunch.
- Chocolate Lovers Delight: Mix in semi-sweet chocolate chips for an indulgent twist on the classic recipe.
- Maple Flavor: Replace half the granulated sugar with maple sugar for a rich, deep flavor.
- Zesty Touch: Add a touch of orange zest to brighten up the flavor and give it a refreshing twist!
Chef Emma’s Helpful Tips
- Make-Ahead Advice: You can prepare the dough in advance and refrigerate it for up to three days or freeze it for up to three months. Just make sure to thaw before baking!
- Ingredient Swaps: If you don’t have pumpkin spice, you can create your own blend with cinnamon, nutmeg, and ginger.
- Perfectly Underbaked: For a chewy texture, remove the cookies from the oven while they still look slightly soft in the center. They will continue to firm up while cooling.
- Storage Suggestions: To keep these cookies fresh, store them in an airtight container at room temperature. You can also freeze baked cookies for a quick treat anytime!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cookie
- Calories: 150
- Total Carbohydrates: 20g
- Sugars: 10g
- Total Fat: 7g
- Protein: 1.5g
- Sodium: 50mg
Frequently Asked Questions
Can I make this ahead?
Yes! The dough can be made in advance and chilled or frozen for later baking.Can I use different ingredients?
Absolutely! Feel free to swap out sugars or add different spices to suit your taste.How do I store leftovers?
Store any leftover cookies in an airtight container at room temperature for up to 2-3 days.How long does it last?
Baked cookies kept in an airtight container will stay fresh for around 3 days, or you can freeze them for up to 3 months.
A Cozy Closing Note
Baking Chewy Pumpkin Snickerdoodle Cookies is more than just creating a delicious treat; it’s an experience that brings back memories of warm kitchens and family traditions. As you savor each comforting bite, you’ll surely be wrapped in the warmth of the season. Remember to save this Chewy Pumpkin Snickerdoodle Cookies recipe to your cozy treats board so it’s ready when you need a delightful pick-me-up! Happy baking, friends!
Print
Chewy Pumpkin Snickerdoodle Cookies
- Total Time: 27 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Deliciously chewy cookies infused with pumpkin and warm spices, perfect for fall gatherings.
Ingredients
- 1 cup unsalted butter
- 2/3 cup Libby’s Pumpkin Puree (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar (packed)
- 2 large egg yolks (room temperature)
- 2 teaspoons vanilla extract
- 1 2/3 cup + 1 tablespoon all-purpose flour
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1/3 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350 F (180 C) and line two baking trays with parchment paper. Set aside.
- In a large stainless steel pan, brown the butter over medium heat until golden brown with nutty bits. Chill until it reaches 70-75 F.
- Pat dry the pumpkin puree with paper towels until it measures about 1/3 cup.
- In a mixing bowl, whisk together the cooled brown butter with both sugars until it resembles wet sand.
- Add the egg yolks, vanilla extract, and the dried pumpkin puree, mixing until well combined.
- In a separate bowl, combine the all-purpose flour, pumpkin spice, cream of tartar, baking soda, and kosher salt. Gently fold this mixture into the wet ingredients.
- Chill the dough for about 5 minutes to firm it up.
- In a small bowl, mix the cinnamon and sugar for rolling.
- Scoop the dough into 3 tablespoon-sized balls, roll each in the cinnamon sugar, and place them on the prepared baking sheets.
- Bake for 10-12 minutes, or until edges are golden and centers are slightly underbaked. Cool on a wire rack.
Notes
For a chewy texture, remove cookies while still soft in the center. Store in an airtight container at room temperature for 2-3 days, or freeze dough for later.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1.5g
- Cholesterol: 30mg
