Why Make This Recipe
Chewy Pumpkin Snickerdoodle Cookies are a delightful fall treat that combines two favorite flavors: pumpkin and cinnamon. These cookies are soft, chewy, and perfect for any autumn get-together or just a cozy night at home. They bring a unique twist to traditional snickerdoodles and are sure to please everyone who tries them.
How to Make Chewy Pumpkin Snickerdoodle Cookies
Ingredients
- 2 cups All-purpose flour
- 2 tsp Ground cinnamon
- 1 tsp Pumpkin pie spice
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter (room temperature)
- 1 cup Brown sugar (packed light or dark brown sugar)
- 1/4 cup White granulated sugar
- 3/4 cup Canned pumpkin puree (blotted out the extra moisture. Not pumpkin pie filling)
- 1 tsp Pure vanilla extract
- 1 Large egg yolk (room temperature)
- 1/2 cup White granulated sugar
- 1 tsp Ground cinnamon
Directions
- In a medium bowl, sift together the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Set this mixture aside.
- Place the pumpkin puree on a plate. Press a paper towel on the pumpkin to soak up the extra moisture. Repeat this process four more times until the pumpkin looks like a soft dough.
- Using a mixer, beat the room temperature butter, brown sugar, and white sugar on high speed for about 2 minutes.
- Add the blotted pumpkin puree, vanilla extract, and egg yolk. Mix on medium speed until everything is combined.
- Gradually add the dry ingredients and mix on low speed until combined.
- Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper.
- Allow the dough to sit for 10 minutes while the oven preheats.
- In a small bowl, mix together the sugar and cinnamon for rolling.
- Place the dough in the freezer for 15-20 minutes to firm up, making it easier to roll in the cinnamon sugar.
- Use a large cookie scoop to scoop out the cookie dough. Roll each ball in the cinnamon sugar mixture.
- Arrange six cookie dough balls on each cookie sheet, leaving space in between. Sprinkle extra cinnamon sugar on top of the cookies.
- Bake one sheet at a time for 13-15 minutes, or until the edges are slightly golden.
- Let the cookies rest for 5 minutes on the sheet before transferring them to a cooling rack.
How to Serve Chewy Pumpkin Snickerdoodle Cookies
These cookies are wonderful on their own or served with a glass of milk or a warm cup of cider. You can also enjoy them fresh out of the oven while they’re still warm. For added fun, consider pairing them with vanilla ice cream for a delicious dessert sandwich.
How to Store Chewy Pumpkin Snickerdoodle Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will remain chewy for several days. You can also freeze the cookies for longer storage. Just make sure to seal them well in a freezer-safe bag or container.
Tips to Make Chewy Pumpkin Snickerdoodle Cookies
- Ensure the butter is truly at room temperature for the best texture.
- Don’t skip on blotting the pumpkin puree, as extra moisture can alter the texture of the cookies.
- If you want a stronger spice flavor, add a bit more pumpkin pie spice to the dry mix.
Variation
For a fun twist, you can mix in some chocolate chips or nuts to the cookie dough before baking. This adds a different flavor and texture, giving the cookies an exciting makeover.
FAQs
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, you should use canned pumpkin puree. Pumpkin pie filling contains added sugar and spices that can change the cookie’s texture and sweetness.
2. How can I make these cookies vegan?
You can replace the butter with a vegan butter substitute and use a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) instead of the egg yolk.
3. Can these cookies be made ahead of time?
Yes, you can prepare the cookie dough in advance and store it in the refrigerator for up to 3 days before baking. You can also freeze the dough for longer storage and bake as needed.
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