📑 Table of Contents ▶

Chewy Pumpkin Snickerdoodle Cookie Essentials
Fundamentals
Preparation/Setup
Directions
Enhancing Your Chewy Pumpkin Snickerdoodle Experience
Technique
Tips/Tricks
Troubleshooting Common Issues
Perfecting Results
Troubleshooting/Variations
Serving and Enjoying Your Cookies
Presentation
Storage
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Chewy Pumpkin Snickerdoodle Cookies

Nothing brings the warmth of home to life quite like the enticing aroma of freshly baked cookies. Chewy pumpkin snickerdoodle cookies embody that comforting feeling. They’re a delightful combination of spicy pumpkin and the classic flavors of a snickerdoodle, perfect for autumn gatherings or cozy evenings at home.

The first time I made these chewy pumpkin snickerdoodle cookies was during a crisp fall afternoon. The air felt brisk, and the leaves had begun to change. I had some pumpkin puree left over after making a pie, and the idea of transforming it into cookies felt absolutely right. Combining pumpkin and the sweet, cinnamon dusted exterior promised a treat that would warm the soul.

As the cookies melted in our mouths, I realized I had stumbled upon a recipe that would soon become a family favorite. The plush center contrasted perfectly with the delightful cinnamon-sugar coating. Since then, these chewy pumpkin snickerdoodle cookies have graced our table more often than I can count. Whether it’s a holiday feast or just a quiet Sunday, they always hit the spot.

Let’s dive into this delightful recipe and whip up some chewy pumpkin snickerdoodle cookies that will bring joy and warmth into your home.

Fundamentals

To create chewy pumpkin snickerdoodle cookies, understanding the fundamentals of the ingredients is key. The star of this recipe is, without a doubt, the pumpkin puree. Using Libby’s offers a rich flavor that blends seamlessly into the cookies, giving them the ideal moisture and texture.

The unsalted butter is equally important. Browning the butter adds a nutty flavor to your cookies, setting them apart from the typical snickerdoodle. Brown sugar contributes to their soft, chewy texture while the granulated sugar adds a little extra sweetness. Each ingredient plays a crucial role in developing the perfect cookie.

Seasoning with pumpkin spice gives these cookies that quintessential fall flavor. Don’t skimp on the cinnamon-sugar rolling mixture. It really enhances the outside, making the first bite delightful.

Preparation/Setup

Preparation is straightforward. Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper. Having these steps done in advance streamlines the process and ensures you focus on creating the perfect dough.

Browning the butter requires attention. Cook it over medium heat, stirring occasionally while it foams, pops, and crackles. Watching the butter transform into a golden liquid with nutty flecks is an experience. It’ll take about 5-10 minutes, so stay near the stove to avoid burning.

Once browned, allow the butter to cool properly. It needs to chill in the fridge until it reaches the temperature of 70-75°F. Proper cooling is essential to prevent the cookies from spreading too much during baking.

Ingredients

Gather these ingredients for rich, chewy pumpkin snickerdoodle cookies:

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)

Directions

Preheat your oven to 350°F. Line your baking trays with parchment paper.

In a large stainless steel pan, brown the butter over medium heat. Stir occasionally, watching closely as it foams. When it smells nutty and has brown bits at the bottom, remove it from the heat.
Pour the browned butter into a glass measuring cup and chill in the fridge. Stir it every 20 minutes until it cools to the desired temperature.
Spread the pumpkin puree on a plate and use paper towels to soak up the extra liquid until it resembles soft play-dough. Aim for about 1/3 cup.

Once the butter has cooled, whisk in both sugars until combined.
Add the egg yolks, vanilla extract, and the dried pumpkin puree. Mix until everything is well incorporated.
Fold in the flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined.

Refrigerate the dough for 5 to 10 minutes. If dough is still soft, chill it longer.
Meanwhile, stir together the rolling sugar and cinnamon in a small bowl.
Scoop the dough into 3 tbsp-sized balls, rolling them in the cinnamon sugar before placing them on the prepared baking sheet, leaving 2-3 inches space between each cookie.

Bake one tray at a time for 10-12 minutes, or until the edges look golden, and the centers remain slightly underbaked.
Allow the cookies to cool completely on a wire rack before indulging.

Enhancing Your Chewy Pumpkin Snickerdoodle Experience

Technique

Perfecting the art of chewy pumpkin snickerdoodle cookies comes down to mastering a few techniques. First, ensure that the butter browning technique is executed well as this enhances the flavor profile of the cookies.

Chilling the dough is also crucial. When the dough sits, it firms up and prevents spreading during baking, ensuring a chewy texture instead of flat cookies.

Proper measuring of ingredients, especially flour, is vital. Too much flour can lead to dry cookies. Make sure to spoon the flour into your measuring cup and level it off for accuracy.

Tips/Tricks

To elevate your chewy pumpkin snickerdoodle cookies, consider these helpful tips and tricks:

Room temperature ingredients, especially the egg yolks and pumpkin puree, mix more easily, creating a smoother dough.
Feel free to double the batch. These cookies disappear quickly!
If you enjoy a spicier flavor, increase the pumpkin spice slightly or add in a pinch of nutmeg.

For a different taste, try adding chocolate chips or nuts to the dough.

Troubleshooting Common Issues

Perfecting Results

If you find your cookies are spreading too much, it might be due to warm butter or not chilling the dough adequately. Always ensure your butter cools properly before mixing.

For a firmer cookie, try using a little less pumpkin puree; excess liquid can lead to overly soft cookies. You want the right consistency for that perfect chewiness.

Troubleshooting/Variations

Sometimes your cookies might come out denser than expected. If that happens, check your measurements one more time. Using too much flour can contribute to a dry or dense texture.

Feel free to customize the spices! A touch of cardamom or ginger can add a new layer of flavor, keeping the basic pumpkin essence intact.

Watch for baking time too. If you prefer an underbaked, chewier cookie, take them out of the oven while they look slightly puffed but not completely firm.

Serving and Enjoying Your Cookies

Presentation

These chewy pumpkin snickerdoodle cookies deserve a moment in the spotlight! Arrange them on a decorative plate for a gathering or stack them in a jar for a thoughtful gift. Dusting with a sprinkle of extra cinnamon sugar at the end enhances their visual appeal too.

Storage

For optimal freshness, store leftover cookies in an airtight container at room temperature for 2-3 days. If you need to keep them longer, freeze the cookie dough balls. When you’re ready to bake, let the dough come to room temperature for convenience.

Chewy pumpkin snickerdoodle cookies not only make for a delightful treat but also create moments of happiness. The rich flavors and textures invite everyone to gather around and indulge. Enjoy this autumn with a batch of soft, chewy delights that bring warmth to any occasion.