Chewy Pumpkin Snickerdoodles Recipe

These Chewy Pumpkin Snickerdoodles Recipe is a delightful twist on the classic cookie, perfect for the Fall season. With their soft center and warm spices, they are ideal for sharing at gatherings or enjoying with a cozy cup of tea. The rich flavor of pumpkin combined with brown butter creates a unique and delicious treat that will have everyone coming back for more!

Why You’ll Love This Recipe

• Easy to make: This recipe uses simple ingredients and requires minimal effort, making it perfect for bakers of all skill levels.
• Perfectly spiced: The blend of cinnamon, nutmeg, ginger, and cloves gives these cookies a warm and inviting flavor.
• Great for any occasion: Whether it’s a family gathering or a cozy night in, these cookies are sure to impress.
• Fall favorite: Incorporating pumpkin makes this treat an ideal choice for autumn festivities.
• Soft and chewy texture: These cookies have a delightful chewiness that pairs perfectly with their warm spices.

Tools and Preparation

Before diving into the baking process, gather your tools. Having everything ready will make your experience smoother and more enjoyable.

Essential Tools and Equipment

• Stand mixer
• Large saucepan
• Mixing bowls
• Cookie scoop
• Baking sheets
• Parchment paper

Importance of Each Tool

• Stand mixer: This tool helps combine ingredients quickly and evenly, ensuring a smooth dough.
• Large saucepan: Perfect for browning butter, which adds depth to the cookie’s flavor.
• Cookie scoop: Ensures uniform cookie size, leading to even baking results.

Ingredients

These chewy pumpkin snickerdoodles are a delicious Fall spin on the classic snickerdoodle. Soft and chewy and perfectly spiced, these cookies will be on repeat all Fall long!

For the Dough:

• 1/3 cup granulated sugar
• 1 cup (226 g) unsalted butter
• 2 cups plus 3 tablespoons (270 g) all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1 cup (200 g) dark brown sugar, packed
• 1/3 cup (80 g) pumpkin puree (not pumpkin pie filling)
• 1 egg yolk, room temperature
• 1 tablespoon molasses (not blackstrap)
• 1 1/2 teaspoons vanilla

For Rolling:

• 1/4 cup (50 g) granulated sugar
• 1 teaspoon ground cinnamon

How to Make Chewy Pumpkin Snickerdoodles Recipe

Step 1: Brown the Butter

Melt the butter in a large saucepan over medium heat. Stir occasionally as it melts. The butter will crackle, pop, and foam. Continue stirring until it turns golden brown with aromatic bits at the bottom. Remove from heat and chill in a bowl for 30 minutes.

Step 2: Prepare the Pumpkin Puree

Blot the pumpkin puree using paper towels to reduce moisture. This helps achieve a better cookie texture.

Step 3: Mix Sugars and Butter

Once cooled, add the browned butter to a stand mixer with sugars. Mix on medium-low speed until combined—about one minute.

Step 4: Combine Remaining Wet Ingredients

Add pumpkin puree, egg yolk, molasses, and vanilla to the mixture. Blend until well combined.

Step 5: Mix Dry Ingredients

In another bowl, whisk together flour, baking soda, cream of tartar, spices, and salt.

Step 6: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture until just combined. Refrigerate uncovered for 30 minutes to firm up the dough.

Step 7: Preheat Oven

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 8: Prepare Cinnamon Sugar

In a shallow bowl, mix remaining granulated sugar with cinnamon for rolling.

Step 9: Portion Dough

Remove chilled dough from refrigerator. Use a cookie scoop to divide into approximately 2-ounce portions without rolling them into balls.

Step 10: Coat in Cinnamon Sugar

Coat each portion in cinnamon sugar mixture using your hands.

Step 11: Bake Cookies

Place dough portions on prepared baking sheets with space between them. Bake for about 9 to 10 minutes until edges are set but tops begin cracking.

Step 12: Cool Cookies

Let cookies cool on pans for about 5–10 minutes before transferring them to wire racks. Sprinkle more cinnamon sugar if desired.

Enjoy your delicious homemade chewy pumpkin snickerdoodles!

How to Serve Chewy Pumpkin Snickerdoodles Recipe

These chewy pumpkin snickerdoodles are perfect for any occasion, especially during the Fall season. Enjoy them warm or at room temperature, and don’t hesitate to get creative with your serving ideas!

With a Glass of Milk

• A classic pairing. The creaminess of milk complements the spices in the cookies perfectly.

On a Dessert Platter

• Arrange these cookies on a decorative platter alongside other Fall treats for an inviting display at parties or gatherings.

As a Snack with Coffee or Tea

• Enjoy these cookies with your favorite hot beverage. The flavors enhance each other for a delightful afternoon snack.

Warmed with Ice Cream

• Heat up a cookie slightly and serve it with a scoop of vanilla or pumpkin spice ice cream for an indulgent dessert.

Gift-Wrapped for Friends

• Package these cookies in festive bags or boxes as thoughtful gifts for family and friends during the holiday season.

How to Perfect Chewy Pumpkin Snickerdoodles Recipe

To achieve the ideal texture and flavor in your chewy pumpkin snickerdoodles, keep these tips in mind.

• Use Fresh Spices – Ensure your ground spices are fresh for the best flavor. Old spices can lose their potency and affect the taste of your cookies.

• Chill Your Dough – Allowing the dough to chill before baking helps create that chewy texture while preventing excessive spreading in the oven.

• Don’t Overbake – Keep an eye on your cookies while they bake. They should be just set around the edges but still soft in the center when you take them out.

• Brown Your Butter – Browning butter adds a rich, nutty flavor that elevates these cookies. Just watch closely to avoid burning!

• Measure Ingredients Accurately – Use the spoon-and-level method for measuring flour to avoid dense cookies. Too much flour can lead to dryness.

Best Side Dishes for Chewy Pumpkin Snickerdoodles Recipe

While these chewy pumpkin snickerdoodles are delightful on their own, pairing them with side dishes can enhance your dessert experience.

1. Spiced Apple Cider – Warm apple cider infused with cinnamon and cloves makes a comforting drink to enjoy alongside your cookies.

2. Creamy Pumpkin Soup – A smooth pumpkin soup balances out sweetness and brings out the flavors of Fall, complementing your cookies nicely.

3. Caramelized Pears – Sauté pears in brown sugar and butter (or plant-based alternatives) for a sweet topping that pairs beautifully with snickerdoodles.

4. Cheese Platter – Include sharp cheddar or creamy brie on a cheese board for savory bites that contrast nicely with sweet cookies.

5. Roasted Nuts – Serve assorted roasted nuts seasoned with herbs or spices as crunchy, savory snacks alongside your treats.

6. Yogurt Parfait – Layer yogurt with granola and seasonal fruits like figs or apples for a refreshing contrast to the rich flavors of snickerdoodles.

Common Mistakes to Avoid

Baking chewy pumpkin snickerdoodles can be simple, but avoiding common mistakes can elevate your results.

• Not browning the butter properly: Browning the butter adds depth of flavor. Make sure to stir often until you see golden bits form and it smells nutty.
• Skipping the chilling step: Chilling the dough helps prevent spreading. Always refrigerate after mixing to achieve that perfect chewy texture.
• Overmixing the dough: Overmixing can lead to tough cookies. Mix just until combined to keep them soft and chewy.
• Incorrect oven temperature: Oven temperatures can vary. Always use an oven thermometer to ensure accurate baking conditions.
• Not measuring flour correctly: Spoon and level your flour for accuracy. Too much flour can make cookies dry and crumbly.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container.
• They will stay fresh for up to 1 week.

Freezing Chewy Pumpkin Snickerdoodles Recipe

• Freeze baked cookies in a single layer on a baking sheet.
• Once frozen, transfer to a zip-top bag for up to 3 months.

Reheating Chewy Pumpkin Snickerdoodles Recipe

• Oven: Preheat to 350°F, place cookies on a baking sheet, and heat for about 5 minutes to restore freshness.
• Microwave: Heat individual cookies on low power for 10-15 seconds until warm.
• Stovetop: Place in a pan over low heat for about a minute, flipping once.

Frequently Asked Questions

Here are some common questions about the Chewy Pumpkin Snickerdoodles Recipe.

Can I substitute pumpkin puree?

You can use homemade pumpkin puree or canned pumpkin puree that is not pie filling for this recipe.

How do I ensure my cookies are chewy?

To maintain chewiness, avoid overbaking and mix until just combined before chilling the dough.

What spices can I add to my Chewy Pumpkin Snickerdoodles Recipe?

Feel free to experiment with spices like cardamom or allspice for added flavor.

How should I store leftover cookies?

Store them in an airtight container at room temperature or refrigerate them for longer freshness.

Final Thoughts

These chewy pumpkin snickerdoodles are a delightful twist on a classic treat, perfect for Fall gatherings or cozy nights at home. With their soft texture and warm spices, they are sure to impress. Don’t hesitate to customize these cookies by adding nuts or chocolate chips for an extra touch!