Why You’ll Love These Cookies
Let’s face it, fall baking is the best. And what’s better than the sweet aroma of pumpkin spice wafting through your kitchen? These Chewy Pumpkin Snickerdoodle Cookies blend the classic cinnamon goodness of snickerdoodles with the cozy vibe of pumpkin. They’re soft, chewy, and the perfect treat for a chilly day or a festive gathering. Plus, who doesn’t want to impress their friends with a fun twist on a classic cookie?
How to Make Chewy Pumpkin Snickerdoodle Cookies
Getting these cookies ready is a breeze. Just follow a few simple steps, and you’ll have a batch of heavenly cookies before you know it. Here’s the scoop:
- Preheat your oven to 350°F (180°C) and grab those baking sheets.
- Brown the butter – it’s the secret to giving your cookies that nutty flavor we all love.
- Chill your browned butter to ensure your cookies don’t flatline.
- Dry out your pumpkin puree a bit; excess moisture can turn your cookies into a gooey mess.
- Mix in the sugars, egg yolks, and vanilla before you fold in the dry ingredients.
- Roll those dough balls in cinnamon sugar for the ultimate finish.
- Bake until they’re just puffy but slightly underbaked in the center. 🎉
Easy peasy, right?
Ingredients
To whip up these goodies, you’ll need:
- 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. Keep stirring; you’re aiming for those nutty bits at the bottom!
- Chill the browned butter in a glass measuring cup until it reaches 70-75°F. Seriously, let it cool, or you’ll end up with pancakes instead of cookies. 🍪
- Soak the pumpkin puree with paper towels to rid it of excess moisture until it resembles soft playdough.
- In a bowl, whisk together the cooled butter, both sugars, egg yolks, vanilla, and dried pumpkin puree until it looks like wet sand.
- Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda. Chill the dough for at least 5 minutes.
- Mix the remaining sugar and cinnamon in a small bowl.
- Scoop the dough into 3 tbsp-sized balls, roll in the cinnamon sugar, and place them on your baking sheet a few inches apart.
- Bake for 10-12 minutes, until the edges are golden brown and the centers are still a little puffy. Let them cool on a wire rack.
Bam! You’re ready to enjoy those cookies.
How to Serve Chewy Pumpkin Snickerdoodle Cookies
These cookies shine all on their own, but you can totally get fancy with it! Pair them with a warm cup of chai tea or a nice glass of milk. Pro tip: they taste even better if you let them sit for a day. The flavors really come together, and who doesn’t love a soft cookie the next day?
How to Store Chewy Pumpkin Snickerdoodle Cookies
Keep those cookies soft and scrumptious by storing them in an airtight container at room temperature for about 2-3 days. If you want to keep them around longer, pop the cookie dough balls in the freezer. Just remember to let them get cozy at room temp before you bake them.
Tips to Make Chewy Pumpkin Snickerdoodle Cookies
- Brown Your Butter Right: Don’t rush the browning process; it adds depth to the flavor.
- Dry out that Pumpkin: Moisture is your enemy! Take a moment to squeeze out that extra liquid.
- Don’t skip chilling the dough; it makes a world of difference in texture. 🙌
Variations
Feeling adventurous? You can mix things up! Consider adding chocolate chips, nuts, or even some caramel drizzle on top after baking. Each twist brings something new to the table.
FAQs
Can I use canned pumpkin from another brand?
Yup! Just make sure it’s pure pumpkin and not the pie filling blend.What if I don’t have cream of tartar?
No worries! You can substitute it with an equal amount of baking powder.How can I make these cookies gluten-free?
Swap out the all-purpose flour for a 1:1 gluten-free flour blend, and you’re good to go!
Now, let’s get baking and embrace that fall vibe! 🍂
Chewy Pumpkin Snickerdoodle Cookies
Ingredients
Method
- Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter over medium heat in a large stainless steel pan, stirring constantly until nutty bits form.
- Chill the browned butter in a glass measuring cup until it reaches 70-75°F.
- Soak the pumpkin puree with paper towels to remove excess moisture until it resembles soft playdough.
- In a bowl, whisk together the cooled butter, both sugars, egg yolks, vanilla, and dried pumpkin puree until it looks like wet sand.
- Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda. Chill the dough for at least 5 minutes.
- Mix the remaining sugar and cinnamon in a small bowl.
- Scoop the dough into 3 tbsp-sized balls, roll in the cinnamon sugar, and place them on the baking sheet a few inches apart.
- Bake for 10-12 minutes until the edges are golden brown and the centers are slightly puffy.
- Let the cookies cool on a wire rack.