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Chewy Pumpkin Snickerdoodle Cookies
Baking began as a cherished memory in my childhood kitchen, where flour and sugar transformed into something magical. The warm scent of cookies wafting through the air became a soundtrack to my family gatherings. Among those delightful treats, pumpkin snickerdoodle cookies always reigned supreme. Their chewy texture paired with the seasonal charm of pumpkin spice creates nostalgia that dances through every bite.
With their cozy flavor profile, these cookies resonate with anyone looking to embrace comfort in a cookie format. Each time I whip up a batch of chewy pumpkin snickerdoodle cookies, I feel that same joy I discovered as a child. The combination of pumpkin and cinnamon sugar evokes the essence of autumn. Theyโre perfect for those moments when cravings strike or when a crowd gathers.
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Join me in immersing ourselves in the process of making these irresistible chewy pumpkin snickerdoodle cookies. Not only will the kitchen fill with the delightful aroma of brown butter and spices, but your heart will also warm with anticipation as you prepare this delectable treat.
Chewy Pumpkin Snickerdoodle Cookies
Fundamentals
To truly appreciate chewy pumpkin snickerdoodle cookies, grasping the fundamentals is essential. These cookies blend flavors that think outside the box of traditional snickerdoodles. The addition of pumpkin puree adds a unique twist that balances sweetness with just the right amount of spice, resulting in soft, chewy perfection.
The star ingredient here is the browned butter. Browning the butter elevates the overall flavor profile, introducing a rich, nutty element. Each step in the process builds upon the last, ultimately creating a delightful batch that people will clamour for at any gathering. Balancing dry and wet ingredients properly ensures a consistent, chewy texture throughout.
Preparation/Setup
Prepare by preheating your oven to 350ยฐF (180ยฐC). Line two baking trays with parchment paper to prevent those delicious cookies from sticking. This simple but vital step saves clean-up time and allows for even baking.
Brown the butter next. In a large stainless steel pan over medium heat, allow the butter to melt. Keep a close eye as it bubbles and crackles, releasing a delicious nutty aroma. Stir occasionally to prevent burning, and look for those enticing brown bits at the bottom of the pan. When it reaches that perfect shade of brown, remove it from heat and cool it properly before moving to the next steps.
Ingredients
Collect the essential ingredients for your chewy pumpkin snickerdoodle cookies. You will need:
- 1 cup unsalted butter
- 2/3 cup Libbyโs 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 (check 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)
Having everything measured and ready to go ensures a seamless baking experience. Donโt forget to soak up any excess liquid from the pumpkin puree until it reaches a thick, playdough-like consistency. This step contributes to a perfectly chewy texture.
Directions
Begin your cookie-making adventure by browning your butter. Take your time and watch the magic happen. Once cooled, whisk it together with both the brown and granulated sugars. This mixture should resemble wet sand, a sign that the structure is coming together.
Add in those luscious egg yolks and vanilla, followed by the prepared pumpkin puree. Gradually fold in the dry ingredientsโflour, pumpkin spice, cream of tartar, baking soda, and saltโuntil just combined. Do not overmix, as this could result in a less chewy texture.
Refrigerating the dough for about five minutes will help firm it up. If the dough feels too soft, you can let it chill longer. Meanwhile, combine cinnamon with the 1/3 cup of granulated sugar in a small bowl for rolling.
Once the dough feels right, scoop it into 3-tablespoon-sized balls. Roll each ball in the cinnamon-sugar mixture and place them on the prepared baking sheet, keeping a distance of 2-3 inches between them.
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Bake the cookies one tray at a time for 10-12 minutes or until the edges turn golden brown while the middle remains slightly underbaked. Allow the cookies to cool entirely on a wire rack, filling the air with the aroma of the season.
Techniques and Tips for Success
Technique
Mastering the technique is fundamental for achieving the ultimate chewy pumpkin snickerdoodle experience. The order of adding ingredients plays a crucial role in the texture. Always begin with browning the butter, allowing its nutty flavor to develop fully before incorporating it into the sugars.
The resting period for the cookies before baking is another key component. Chilling the dough not only prevents excessive spreading during baking, but it also enhances the flavors. Moreover, the inclusion of cream of tartar supplies that characteristic chewiness associated with snickerdoodles, setting these cookies apart in texture.
Tips and Tricks
Here are some quick tips to ensure baking success:
- Make sure your butter cools to between 70ยฐF to 75ยฐF before mixing.
- Keep a close eye on your cookies as they bake to prevent overbaking.
- If your cookies feel too soft during dough preparation, give them additional refrigerator time.
- Use fresh pumpkin spice for the best flavor profile, as it can easily lose potency over time.
Incorporate these techniques and tips into your cookie-making routine, and youโll always turn out a delicious batch of chewy pumpkin snickerdoodle cookies.
Perfecting Results
Perfecting Results
Creating chewy pumpkin snickerdoodle cookies comes with its nuances. It can take a few iterations to capture that perfect balance of chewy centers and crispy edges. Remember that every oven differs slightly regarding heat distribution, so timing might vary a bit.
If cookies spread too much, consider adjusting the refrigerator chill time or checking the oven temperature for accuracy. Likewise, adding a dash more flour can help with overly wet dough.
For an added delight, consider swapping ingredients like dark brown sugar for light brown for a less robust flavor.
Troubleshooting and Variations
You might encounter some common issues while preparing chewy pumpkin snickerdoodle cookies. For instance, if your cookies turn out flatter than expected, the dough may not have chilled adequately. Also, ensure the butter cools down enough before mixing.
Flavor variations could bring new life to your recipe. Adding a dash of nutmeg or a few chocolate chips creates a deliciously different experience. Feel free to experiment as you adapt this cookie base to your tastes through spices or mix-ins.
Serving and Storage
Serving and Presentation
Presenting your chewy pumpkin snickerdoodle cookies can elevate their visual appeal. Stack them on a charming cake stand or arrange them neatly on a platter for gatherings. A simple sprinkle of powdered sugar or an additional dusting of cinnamon can enhance their aesthetic and invite guests to indulge.
These cookies work perfectly for various occasionsโcelebrating fall festivals, Thanksgiving gatherings, or a cozy night in. Their warmth and inviting flavors capture the essence of the season.
Pairings and Storage
Pair these scrumptious cookies with a warm cup of coffee or a glass of milk. Their chewy bites harmonize beautifully with a refreshing beverage, enhancing the overall experience.
To store your cookies, keep them in an airtight container at room temperature. They can retain freshness for 2-3 days, but youโll likely find them long gone before then. For longer storage, freeze the uncooked dough balls for later use, allowing them to come to room temperature before baking.
Chewy pumpkin snickerdoodle cookies provide comfort, joy, and a taste of homeโall wrapped in a delightful treat. Embrace the warmth of this recipe and watch how quickly it becomes a crowd favorite in your home.
Print
Chewy Pumpkin Snickerdoodle Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These chewy pumpkin snickerdoodle cookies blend the flavors of pumpkin and cinnamon sugar, creating a cozy treat thatโs perfect for fall.
Ingredients
- 1 cup unsalted butter
- 2/3 cup Libbyโs 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)
Instructions
- Preheat your oven to 350ยฐF (180ยฐC) and line two baking trays with parchment paper.
- Brown the butter in a large stainless steel pan over medium heat, stirring occasionally until it reaches a perfect shade of brown.
- Remove from heat and allow to cool before mixing with brown and granulated sugars until it resembles wet sand.
- Add the egg yolks and vanilla, followed by the pumpkin puree. Stir to combine.
- Gradually fold in the dry ingredients until just combined and be careful not to overmix.
- Refrigerate the dough for about five minutes to firm it up.
- Combine cinnamon and the granulated sugar in a small bowl for rolling.
- Scoop the dough into 3-tablespoon-sized balls, roll in the cinnamon-sugar mixture, and place on the prepared baking sheet with space in between.
- Bake for 10-12 minutes or until the edges are golden brown. Allow to cool on a wire rack.
Notes
For the best results, ensure the butter cools to between 70ยฐF to 75ยฐF before mixing. Use fresh pumpkin spice for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 60mg
Keywords: pumpkin cookies, snickerdoodles, fall baking, chewy cookies
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