why make this recipe
Chewy Pumpkin Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle. These cookies are soft, chewy, and packed with the warm flavors of pumpkin spice. They are perfect for fall gatherings, holiday celebrations, or simply enjoying with a cup of coffee. This recipe is not only easy to follow, but it also brings a taste of the season into every bite.
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
- 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.
- In a large pan, brown the butter over medium heat, then chill it in the fridge.
- Press pumpkin puree with paper towels to remove excess moisture.
- Whisk the cooled browned butter with the granulated sugar and dark brown sugar.
- Add in the egg yolks, vanilla extract, and the prepared pumpkin puree. Mix well.
- Fold in the flour, pumpkin spice, kosher salt, cream of tartar, and baking soda until combined.
- Chill the dough in the fridge for about 30 minutes.
- Roll the dough into balls and coat them in a mixture of granulated sugar and ground cinnamon.
- Place the balls on the prepared baking trays and bake for 10-12 minutes, until the edges are golden.
- Cool the cookies on a wire rack before serving.
how to serve Chewy Pumpkin Snickerdoodle Cookies
Serve these cookies warm or at room temperature. They are great on their own or can be paired with a creamy cup of coffee or hot chocolate. For an extra treat, enjoy them with a scoop of vanilla ice cream for a delicious dessert.
how to store Chewy Pumpkin Snickerdoodle Cookies
Store any leftover cookies in an airtight container at room temperature for up to one week. You can also freeze the cookies for up to three months. Just make sure to wrap them well in plastic wrap or use a freezer-safe bag to keep them fresh.
tips to make Chewy Pumpkin Snickerdoodle Cookies
- Make sure your butter is browned but not burnt. This adds a rich flavor to the cookies.
- Pressing the pumpkin puree helps reduce extra moisture, preventing your cookies from being too soggy.
- Chilling the dough is important; it helps the cookies hold their shape while baking and enhances the flavors.
variation
For a different flavor, you can add chopped nuts, such as walnuts or pecans, to the dough. You could also sprinkle a bit of sea salt on top before baking for a sweet and salty combination.
FAQs
Can I use canned pumpkin instead of fresh?
Yes, using canned pumpkin puree is perfect and saves time. Just make sure to choose a brand that has no added ingredients.How can I tell when the cookies are done?
The cookies should have golden edges but still appear soft in the center. They will firm up as they cool.Can I make the dough ahead of time?
Absolutely! You can prepare the dough, chill it, and then refrigerate it for a few days. When you are ready to bake, simply roll and bake as directed.
