Savor the flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies! Perfect for cozy gatherings, holiday celebrations, or simply enjoying with your favorite warm beverage, these cookies add a delightful twist to the classic snickerdoodle. Infused with pumpkin and warm spices, they offer a soft, chewy texture that will make them a staple in your baking repertoire.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of pumpkin and warm spices creates a unique taste that embodies the essence of fall.
- Easy to Make: With straightforward steps and common ingredients, these cookies are perfect for bakers of all skill levels.
- Versatile Treat: Enjoy them as a dessert, snack, or even alongside your morning coffee or tea.
- Perfect for Sharing: These cookies make an excellent gift during the holidays or for any special occasion.
- Soft and Chewy Texture: The secret lies in the perfect balance of ingredients that yields cookies you’ll want to savor.
Tools and Preparation
To prepare these delicious chewy pumpkin snickerdoodle cookies, you will need some essential kitchen tools. Having the right equipment will streamline the process and ensure great results.
Essential Tools and Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire rack
Importance of Each Tool
- Electric mixer: Helps achieve a light and fluffy texture when creaming butter and sugars.
- Mixing bowls: Allows for easy organization of wet and dry ingredients.
- Baking sheet: Provides a sturdy surface for baking multiple cookies at once.
Ingredients
For these chewy pumpkin snickerdoodle cookies, you will need the following ingredients:
For the Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
For the Dry Mixture
- 2 ¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
For Rolling
- ¼ cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
How to Make Chewy Pumpkin Snickerdoodle Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent sticking and help cookies bake evenly.
Step 2: Cream the Butters and Sugars
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer.
Step 3: Add the Wet Ingredients
Mix in one large egg, one teaspoon of vanilla extract, and three-quarters of a cup of pumpkin puree until well combined. Make sure everything is incorporated smoothly.
Step 4: Combine the Dry Ingredients
In another bowl, whisk together two and three-quarters cups of all-purpose flour, one teaspoon of cream of tartar, one teaspoon of baking soda, half a teaspoon of salt, one teaspoon of ground cinnamon, half a teaspoon each of ground nutmeg and ginger, plus a quarter teaspoon of ground cloves.
Step 5: Mix Together
Gradually add the dry mixture to the wet ingredients. Mix until just combined; avoid overmixing to keep your cookies soft.
Step 6: Prepare the Cinnamon Sugar
In a small bowl, combine one-quarter cup of granulated sugar with two teaspoons of ground cinnamon. This mixture will coat your cookie dough balls.
Step 7: Shape the Cookies
Scoop out tablespoon-sized portions of dough. Roll each portion into balls before coating them completely in the cinnamon-sugar mixture.
Step 8: Bake the Cookies
Place coated dough balls on the prepared baking sheet, spacing them about two inches apart. Bake in your preheated oven for 10-12 minutes until edges are slightly golden but centers remain soft.
Step 9: Cool and Serve
Remove cookies from the oven and let them cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely. Enjoy your delicious chewy pumpkin snickerdoodle cookies!
How to Serve Chewy Pumpkin Snickerdoodle Cookies
Chewy pumpkin snickerdoodle cookies are a delightful treat that can be enjoyed in various ways. Whether you want to savor them alone or pair them with your favorite beverages, these cookies are versatile and perfect for any occasion.
With a Warm Beverage
- Coffee: Enjoy these cookies alongside a steaming cup of coffee for a cozy afternoon pick-me-up.
- Tea: Pair your cookies with herbal or chai tea to enhance the warm spices in the cookies.
- Hot Chocolate: Indulge in a rich hot chocolate for an extra sweet experience that complements the flavors of fall.
As a Dessert Platter
- Cookie Platter: Arrange these cookies on a platter with other baked treats for a dessert spread at gatherings.
- Ice Cream Sandwiches: Use two cookies to sandwich your favorite ice cream flavor for a delightful twist on dessert.
For Special Occasions
- Holiday Treats: Serve chewy pumpkin snickerdoodle cookies at holiday parties as festive desserts.
- Gifts: Package them in decorative boxes to give as gifts during the fall season or for special occasions.
How to Perfect Chewy Pumpkin Snickerdoodle Cookies
To ensure your chewy pumpkin snickerdoodle cookies turn out perfectly every time, consider these helpful tips.
- Measure Ingredients Accurately: Use precise measurements for flour and sugar to maintain the right texture.
- Chill the Dough: Refrigerate the dough for about 30 minutes before baking; this helps prevent spreading and enhances flavor.
- Use Fresh Spices: Freshly ground spices will intensify the flavor of your cookies, making them even more delicious.
- Don’t Overbake: Keep an eye on your cookies while baking; they should be slightly soft in the center when you take them out.
- Cool Completely: Allow cookies to cool completely on a wire rack for the best texture before storing or serving.
Best Side Dishes for Chewy Pumpkin Snickerdoodle Cookies
Pairing side dishes with chewy pumpkin snickerdoodle cookies can elevate your dessert experience. Here are some great options to consider.
- Pumpkin Spice Latte: A creamy latte infused with pumpkin spice that complements the flavors of the cookies beautifully.
- Apple Cider: Warm apple cider adds an extra layer of fall flavors that pairs perfectly with sweet treats.
- Caramel Dip: Serve alongside caramel dip for drizzling, enhancing the sweetness of each bite.
- Cheese Board: Create a cheese board featuring mild cheeses that balance the sweetness of the cookies.
- Fruit Salad: A fresh fruit salad adds brightness and cuts through the richness of the snickerdoodles.
- Chocolate Fondue: Dip pieces of cookie into warm chocolate fondue for an indulgent treat that’s sure to please.
Common Mistakes to Avoid
Baking chewy pumpkin snickerdoodle cookies can be a delightful experience, but there are a few common pitfalls to watch out for.
- Incorrect Butter Temperature: Using melted butter instead of softened can lead to flat cookies. Always ensure your butter is softened to room temperature for the best texture.
- Overmixing the Dough: Mixing too vigorously can develop gluten, resulting in tough cookies. Mix until just combined for chewy results.
- Skipping the Cream of Tartar: This ingredient adds chewiness and tang. Don’t skip it; it’s essential for achieving the perfect snickerdoodle texture.
- Not Measuring Flour Properly: Too much flour can dry out your cookies. Use the spoon-and-level method to measure accurately.
- Ignoring Baking Time: Baking for too long will lead to hard cookies. Keep an eye on them and remove when edges are slightly golden.
Storage & Reheating Instructions
Refrigerator Storage
- item Store cookies in an airtight container.
- item They will stay fresh for up to 1 week in the fridge.
Freezing Chewy Pumpkin Snickerdoodle Cookies
- item Place cookies in a freezer-safe bag or container.
- item They can be frozen for up to 3 months.
Reheating Chewy Pumpkin Snickerdoodle Cookies
- Oven: Preheat to 350°F (175°C) and warm cookies for about 5-7 minutes.
- Microwave: Heat individual cookies on a microwave-safe plate for about 10-15 seconds.
- Stovetop: Place a cookie in a pan over low heat for about 30 seconds until warmed through.
Frequently Asked Questions
What makes Chewy Pumpkin Snickerdoodle Cookies different?
Chewy pumpkin snickerdoodle cookies combine traditional snickerdoodle flavors with pumpkin, making them soft and flavorful with warm spices perfect for fall.
Can I substitute pumpkin puree?
Yes, you can use applesauce as a substitute, but it will change the flavor profile slightly and may not provide the same richness.
How do I know when my Chewy Pumpkin Snickerdoodle Cookies are done?
They should be slightly golden around the edges but still soft in the center. They will continue to firm up while cooling.
What are some variations I can try?
Try adding white chocolate chips or nuts for extra texture. You could also experiment with different spices like allspice or cardamom!
Final Thoughts
These chewy pumpkin snickerdoodle cookies are not only delicious but also versatile. You can easily customize them by adding different mix-ins or adjusting spice levels. Give this recipe a try, and enjoy the warmth and comfort of fall flavors!
Chewy Pumpkin Snickerdoodle Cookies
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
Description
Savor the taste of fall with Chewy Pumpkin Snickerdoodle Cookies, a delightful twist on the classic snickerdoodle. These soft, chewy cookies are infused with pumpkin puree and warm spices, making them perfect for cozy gatherings or simply enjoying with your favorite hot beverage. The cinnamon-sugar coating adds an irresistible crunch that complements their rich flavor. Whether you’re baking for a holiday celebration or just treating yourself, these cookies will quickly become a beloved addition to your baking repertoire.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- 2 ¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
- Mix in egg, vanilla extract, and pumpkin puree until well combined.
- In another bowl, whisk together flour, cream of tartar, baking soda, salt, and spices.
- Gradually add dry ingredients to the wet mixture until just combined; avoid overmixing.
- In a small bowl, combine sugar and cinnamon for rolling.
- Scoop tablespoon-sized portions of dough into balls; roll in cinnamon-sugar mixture.
- Place on prepared baking sheet (2 inches apart) and bake for 10-12 minutes until edges are golden but centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg
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