Introduction to Chewy Pumpkin Snickerdoodle Cookies
As the leaves begin to change color and the air turns crisp, nothing signals the arrival of fall quite like the aroma of freshly baked chewy pumpkin snickerdoodle cookies. This delightful treat perfectly marries the warm, cozy flavors of pumpkin spice with the classic appeal of snickerdoodles. Why are these cookies such a fall favorite, you ask? It’s simple! They boast a rich blend of cinnamon, brown butter, and just the right amount of pumpkin sweetness, making every bite a comforting experience.
Why Pumpkin Snickerdoodle Cookies are a Fall Favorite
Pumpkin isn’t just for lattes; it deserves its moment in cookies, too! With its slightly earthy flavor and vibrant hue, pumpkin puree adds both moisture and a nutritious twist to these classic cookies. Plus, who can resist a soft, chewy texture? It's like wrapping yourself in a warm blanket on a chilly evening. These cookies are not just tasty; they’re an invitation to savor the season.
For an elevated baking experience, consider using high-quality pumpkin puree, such as Libby's, to ensure consistency and flavor. Learn more about the benefits of pumpkin and why it's a great addition to your baking repertoire. Let's dive into this easy, no-chill recipe for chewy pumpkin snickerdoodle cookies!
Ingredients for Chewy Pumpkin Snickerdoodle Cookies
Creating the perfect chewy pumpkin snickerdoodle cookies begins with some essential ingredients that bring out that delightful fall flavor. Here’s what you’ll need to dive into this delicious recipe:
Essential Ingredients
- Unsalted butter: The star of the show, giving the cookies their rich, buttery flavor.
- Libby's Pumpkin Puree: A must for that classic pumpkin taste; make sure it’s at room temperature!
- Granulated and dark brown sugar: These sugars not only sweeten the cookies but also help achieve that chewy texture.
- Egg yolks: Using just the yolks keeps the cookies moist.
- All-purpose flour: This is the base of your cookies, so accurate measuring is key!
- Pumpkin spice, baking soda, cream of tartar, and kosher salt: These add depth of flavor and ensure the perfect rise.
Optional Mix-Ins
Want to customize your chewy pumpkin snickerdoodle cookies even further? Consider adding:
- White chocolate chips for a gooey sweetness that complements the pumpkin.
- Walnuts or pecans for that delightful crunch.
- Dried cranberries or chocolate chunks for an added burst of flavor.
Feel free to experiment with these mix-ins, and make these cookies uniquely yours! Whether you're sharing with friends or treating yourself, these cookies are sure to impress. For a guide on measuring your flour properly, check out this helpful baking resource. Happy baking!
Step-by-Step Preparation for Chewy Pumpkin Snickerdoodle Cookies
Creating the perfect chewy pumpkin snickerdoodle cookies is an enjoyable journey, and I’m here to guide you through each step. Let’s get started, so you can indulge in these autumn-inspired treats!
Preheat the oven and prepare baking trays
First things first! Preheat your oven to 350 F (180 C). I recommend using two baking trays lined with parchment paper. This simple prep step ensures your cookies won’t stick and will bake evenly. While the oven heats up, you can gather your ingredients and tools to make the process smooth.
Brown the butter
Next, we’re diving into the magic of brown butter. In a large stainless steel pan, melt 1 cup of unsalted butter over medium heat. You'll notice it start to foam and bubble—that's perfectly normal. Keep stirring occasionally until you see brown bits form at the bottom. The aroma will be nutty and delicious! Once it reaches this point, remove it from the heat and let it cool. The cooling is crucial; your cookies won’t turn out as chewy if the butter is warm.
Prepare the pumpkin puree
While your butter cools, let’s prep the pumpkin puree. Spread ⅔ cup of Libby's Pumpkin Puree on a plate and press it with paper towels to absorb any excess moisture. You want it to feel like soft playdough. This extra step helps in achieving the right texture in your cookies, so be patient here!
Mix together sugars and cooled butter
Once your brown butter is cool, whisk it with ½ cup granulated sugar and ½ cup + 2 tablespoons dark brown sugar for about a minute. It should resemble wet sand—smooth and well combined.
Incorporate egg yolks and vanilla
Now, it’s time to add in 2 large room temperature egg yolks and 2 teaspoons of vanilla extract. Whisk everything together until you have a silky mixture. This step is key for binding all the ingredients and enhancing the cookie flavor.
Combine dry ingredients and fold into the mixture
In a separate bowl, whisk together 1 ⅔ cup all-purpose flour, 1 ½ teaspoons pumpkin spice, 1 teaspoon baking soda, 1 teaspoon cream of tartar, and ½ teaspoon kosher salt. Gradually fold this dry mixture into your butter and sugar blend until just combined. It's essential not to overmix to keep those cookies chewy.
Chill the dough briefly and form cookie balls
Chill the dough for about 5 minutes in the refrigerator. If it feels too soft, you can leave it in longer. Then, scoop out 3-tablespoon-sized portions and roll them into balls. These big cookie balls will give you that delightful chewy texture!
Roll in cinnamon sugar and bake
Finally, mix ⅓ cup sugar with 1 teaspoon ground cinnamon in a small bowl. Roll each cookie dough ball in this mixture to ensure that signature snickerdoodle crust. Place them on your prepared baking sheets, spaced about 2-3 inches apart, and pop them in the oven! Bake for 10-12 minutes until the edges are golden and the middle is slightly underbaked for that delicious gooey texture.
Allow the cookies to cool completely on a wire rack, and then enjoy the fruits of your labor! These chewy pumpkin snickerdoodle cookies are sure to be a hit this fall season.
Variations on Chewy Pumpkin Snickerdoodle Cookies
Chocolate Chip Pumpkin Snickerdoodles
If you're a chocolate lover, why not elevate your chewy pumpkin snickerdoodle cookies by adding chocolate chips? Fold in a cup of semi-sweet or dark chocolate chips into the dough just before rolling them in cinnamon sugar. The chocolate warmth mingles beautifully with the fall spices, creating a delightful treat you won’t want to share.
Nut-Studded Options
For a crunchy twist, consider adding chopped nuts like pecans or walnuts to your cookie dough. Just half a cup will do! The nutty flavor pairs wonderfully with the pumpkin and spices, adding texture and a satisfying bite. Not only do these variations elevate the taste, but they also enhance the nutritional value, giving you a tasty cookie perfect for the season.
For more on pumpkin recipes, check out this article from The Pumpkin House for tips and inspirations.
Baking Notes for Chewy Pumpkin Snickerdoodle Cookies
Importance of Measuring Flour Accurately
When you're crafting these chewy pumpkin snickerdoodle cookies, measuring flour accurately is crucial. Using too much flour can lead to dry, crumbly cookies rather than soft and chewy delights. Instead of scooping directly from the bag, try the spoon-and-level method. Fluff the flour first with a fork, then spoon it into your measuring cup before leveling it off. For the best accuracy, consider investing in a kitchen scale for precise measurements.
Tips for Achieving a Chewy Texture
To ensure your cookies come out perfectly chewy, the temperature of the butter is key. Allow your browned butter to cool in the fridge until it reaches 70-75°F—this creates a deliciously chewy cookie that won't spread too much. Also, pressing excess moisture out of the pumpkin helps maintain that ideal texture. If you want a cookie that's indulgently chewy, these tips will make all the difference!
For more tips on baking and measuring accurately, check out resources from King Arthur Baking and The Spruce Eats.
Serving Suggestions for Chewy Pumpkin Snickerdoodle Cookies
Perfect Pairings with Warm Beverages
There’s nothing quite like enjoying chewy pumpkin snickerdoodle cookies with a steaming cup of chai or a robust pumpkin spice latte. The warm spices in both the cookies and the beverage create a cozy experience that's perfect for fall. Try pairing them with a rich hot chocolate for a sweet treat that feels like a hug in a mug!
Ideal Occasions for Serving
These cookies are ideal for a variety of occasions, from casual gatherings to festive holiday parties. They make a delightful addition to your fall dessert table or as a treat for a cozy movie night in. Baking these cookies could even be a fun holiday activity with friends or family. Want to share the love? Package them up as homemade gifts for neighbors or coworkers—everyone appreciates a sweet surprise!
For more serving ideas, check out our suggestions on fun fall gatherings and warm beverages.
Time Breakdown for Chewy Pumpkin Snickerdoodle Cookies
Preparation Time
Get ready to whip up some irresistible treats! The preparation for these chewy pumpkin snickerdoodle cookies takes about 15-20 minutes. This includes gathering your ingredients, browning the butter, and mixing the dough.
Baking Time
Once you have your cookie dough ready, baking is a breeze! Each tray will take 10-12 minutes to yield perfectly puffy cookies, making your kitchen smell like fall.
Total Time
In total, you can expect to spend around 30-35 minutes from start to finish (not including chilling the butter). With no mixer required and no chilling time for the dough, you’ll have delicious cookies ready to enjoy in no time!
When planning your baking session, think about pairing these cookies with a warm drink, like a cup of spiced chai or hot cocoa. Want to dive deeper into baking tips? Check out this helpful guide on mastering cookie recipes!
Nutritional Facts for Chewy Pumpkin Snickerdoodle Cookies
When indulging in chewy pumpkin snickerdoodle cookies, it's nice to be mindful of what you're treating yourself to. Here’s a quick glance at the nutritional content so you can enjoy these delightful cookies with greater awareness.
Calories
Each cookie is approximately 150 calories, making them a satisfying treat without going overboard. Perfect for those fall afternoons when you crave something sweet!
Fat Content
With about 7 grams of fat per cookie, these treats are rich and buttery, thanks to the brown butter used in the recipe. Just enough to ensure a chewy texture without feeling overly indulgent.
Sugar Content
Each cookie contains roughly 9 grams of sugar, contributing to that signature sweetness. It’s balanced with warming spices, ensuring a delightful experience in every bite without being overly sugary.
For more detailed nutrition info, you might check out sources like the USDA FoodData Central. Moreover, considering the full flavor and rich ingredients, these cookies offer a comforting taste of fall, perfect for sharing with friends or enjoying solo!
FAQs about Chewy Pumpkin Snickerdoodle Cookies
How do I achieve the perfect chewy texture?
For those chewy pumpkin snickerdoodle cookies that you've been dreaming of, the key lies in the butter temperature! Ensure your browned butter is cooled to about 70-75°F before mixing. This is critical, as warmer butter can cause your cookies to spread instead of staying soft and chewy.
Can I freeze the cookie dough?
Absolutely! If you want to indulge later, you can freeze the dough balls. Just scoop and roll them in cinnamon sugar before freezing. When you're ready to bake, let them sit at room temperature for a bit to soften before popping them in the oven. It makes for a delightful last-minute treat!
What if my cookies spread too much?
If your cookies are spreading, it could be due to the butter being too warm. Check that you’re letting it cool properly before mixing. Another potential issue could be excess moisture in your pumpkin; ensure to dry it out adequately for that ideal consistency. Follow these tips for cookie success!
Conclusion on Chewy Pumpkin Snickerdoodle Cookies
In summary, these chewy pumpkin snickerdoodle cookies are a delightful fall treat that combines the best of pumpkin and classic snickerdoodle flavors. Their gooey texture and inviting spices make them perfect for sharing with friends and family. Try baking a batch, and let the delicious aroma fill your home! For more expert tips, visit The Kitchn or Serious Eats. Enjoy!
Chewy Pumpkin Snickerdoodle Cookies
Equipment
- large cookie scoop
Ingredients
- 1 cup unsalted butter browned
- ⅔ cup Libby's Pumpkin Puree room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
- 2 large egg yolks room temperature
- 2 teaspoons vanilla extract
- 1 ⅔ cup all-purpose flour see notes for measuring
- 1 ½ teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon kosher salt
- ⅓ cup granulated sugar for rolling
- 1 teaspoon ground cinnamon for rolling
Instructions
- 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, stirring occasionally.
- Let the browned butter chill in the fridge for about 45-60 minutes until it reaches 70-75 F.
- Soak up extra liquid from the pumpkin puree with paper towels until it feels dry.
- Whisk in the brown sugar and granulated sugar into the cooled butter for 1 minute.
- 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 to firm up.
- Combine the cinnamon and sugar in a small bowl. Roll dough into 3 tbsp-sized balls and coat in cinnamon sugar.
- Place dough balls on the prepared baking sheet spaced 2-3 inches apart. Bake for 10-12 minutes or until edges are golden brown.
- Let cookies cool completely on a wire rack before enjoying.
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