How to make Chewy Pumpkin Snickerdoodle Cookies
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 (see notes for measuring)
- 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 the oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
- Brown the butter over medium heat in a large stainless steel pan. While it cooks, it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir it occasionally to prevent burning. When the bottom has brown bits and smells nutty, remove the pan from heat.
- You should have just slightly under 1 cup of browned butter (184 grams). Pour it into a glass measuring cup and let it chill in the fridge, stirring every 20 minutes for about 45-60 minutes until a thermometer reads 70-75°F. The butter must be cool but still liquid; if it is warmer, the cookies will spread flat in the oven.
- Spread the pumpkin puree onto a plate. Press a stack of paper towels into it to soak up extra liquid. Scrape the pumpkin into a pile and re-spread it on the plate. Use a new stack of paper towels to continue absorbing the extra liquid until the pumpkin feels dry, like soft playdough, and measures roughly 1/3 cup (68-75 grams).
- When the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute until it looks like wet sand.
- Whisk in the egg yolks, vanilla, and dried pumpkin puree.
- Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for 5 minutes to firm up. If the dough is still soft, chill it for longer!
- Meanwhile, in a small bowl, combine the cinnamon and sugar. Scoop the dough into 3 tbsp-sized balls and roll each ball in the cinnamon sugar. Place it on the prepared baking sheet spaced 2-3 inches apart.
- Bake the cookies one tray at a time for 10-12 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Let the tray cool completely on a wire rack, then enjoy!
- Store leftover cookies in an airtight container at room temperature for 2-3 days. If you choose to freeze the cookie dough balls, let them come to room temperature before baking!
Why You’ll Love This Chewy Pumpkin Snickerdoodle Cookies
There are plenty of reasons to adore these cookies! First, they perfectly combine the comforting flavors of pumpkin and warm spices, making them a must-have for fall. The chewy texture is delightful, too, giving each bite a satisfying consistency. You’ll appreciate how easy these cookies are to make, and they will fill your kitchen with a delightful aroma. Plus, these cookies are a wonderful treat for gatherings, making everyone feel cozy and happy.
Nutritional Benefits
These Chewy Pumpkin Snickerdoodle Cookies not only taste great but also offer some nutritional benefits:
- Pumpkin: High in fiber and low in calories, pumpkin is excellent for digestion. It also contains vitamins A and C, potassium, and antioxidants.
- Unsalted Butter: Provides a rich flavor and helps in the absorption of fat-soluble vitamins.
- Egg Yolks: Rich in proteins and nutrients, they also help in making baked goods tender.
Each cookie offers a touch of pleasant taste without guilt!
What to Serve With Chewy Pumpkin Snickerdoodle Cookies
These cookies are perfect on their own, but they also pair well with:
- Milk: A classic pairing that complements the spiced flavors of the cookies.
- Coffee or Tea: The warmth of a hot beverage enhances the cookie experience, making it cozy and delightful.
- Ice Cream: Serve the cookies warm with a scoop of vanilla ice cream for a dessert that will wow your guests.
How to Store Chewy Pumpkin Snickerdoodle Cookies
To keep these cookies fresh, store them in an airtight container at room temperature for 2-3 days. If you want to enjoy them later, you can freeze the cookie dough balls in a freezer-safe bag. Just remember to let them come to room temperature before baking. This will deliver warm and fresh cookies every time!
Tips and Mistakes to Avoid
- Don’t Skip Browning the Butter: This step adds a deep, nutty flavor that makes these cookies incredible. Just watch closely so they don’t burn!
- Cool Butter: Make sure the butter is cool but still liquid. Hot butter will cause the cookies to spread too much.
- Proper Pumpkin Measurement: Removing extra liquid from pumpkin puree helps achieve the right cookie texture. Don’t skip this step.
- Chill the Dough: If the dough is too soft, refrigerate it longer. It should be firm enough to roll into balls.
Variations
- Chocolate Chips: Stir in some chocolate chips for added sweetness and texture.
- Nuts: Add chopped pecans or walnuts for a crunchy surprise.
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make a gluten-free option.
FAQs
1. Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin puree is perfect for this recipe and works excellently!
2. What if my cookies spread too flat?
If your cookies spread too much, ensure that your butter was cool enough. Also, chilling the dough can help.
3. How do I know when the cookies are done baking?
Look for golden-brown edges with a puffy center. They will still seem slightly underbaked in the middle; this is okay, as they will continue to cook on the tray after being removed from the oven.
These Chewy Pumpkin Snickerdoodle Cookies are not just a treat— they create memories, joyful moments, and those cozy feelings we all love during the fall. So, gather your ingredients and get baking!
Chewy Pumpkin Snickerdoodle Cookies
Deliciously chewy and perfectly spiced, these pumpkin snickerdoodle cookies are a delightful treat for fall gatherings.
Ingredients
For the Cookies
- 1 cup unsalted butter Browned
- 2/3 cup Libby’s Pumpkin Puree (room temperature) Make sure to remove excess liquid
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar (packed)
- 2 large egg yolks (room temperature)
- 2 teaspoons vanilla extract
- 1 2/3 cup all-purpose flour See notes for measuring
- 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
Preparation
- Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
- Brown the butter over medium heat in a large stainless steel pan. Stir occasionally to prevent burning. Remove from heat when it has brown bits and smells nutty.
- Pour the browned butter into a glass measuring cup and let it chill in the fridge, stirring every 20 minutes until it reaches 70-75°F.
- Prepare the pumpkin puree by pressing it with paper towels to soak up extra liquid until it measures roughly 1/3 cup.
- Whisk the brown sugar and granulated sugar into the cool butter until it looks like wet sand.
- Whisk in the egg yolks, vanilla, and dried pumpkin puree.
- Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Chill the dough in the fridge for 5 minutes.
Baking
- Combine cinnamon and sugar in a small bowl.
- Scoop the dough into 3 tbsp-sized balls and roll each ball in the cinnamon sugar mixture.
- Place on the prepared baking sheet spaced 2-3 inches apart.
- Bake one tray at a time for 10-12 minutes until the edges are golden brown and the center is slightly underbaked.
- Let the tray cool completely on a wire rack before enjoying.
Notes
Store leftover cookies in an airtight container for 2-3 days. Freeze cookie dough balls for later use; just let them come to room temperature before baking.