why make this recipe
Chewy Pumpkin Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle. With the addition of pumpkin puree and warm spices, these cookies offer the comforting flavors of fall all year round. They are easy to make and perfect for sharing with friends and family. Whether you’re looking for a sweet treat for a gathering or a cozy snack with your coffee, these cookies will hit the spot.
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 (see 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)
Directions :
- Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
- In a large stainless steel pan, brown the butter over medium heat. It will foam, pop, and crackle. Stir it occasionally to prevent burning. When it’s bubbly and has brown bits on the bottom, remove it from heat. It should smell nutty.
- After browning, pour the butter into a glass measuring cup. Let it chill in the fridge for about 45-60 minutes, stirring it every 20 minutes, until it reaches 70-75°F. The butter should be cool but still liquid.
- While the butter cools, press pumpkin puree with paper towels to absorb extra liquid until it feels dry and measures about 1/3 cup.
- When the butter is cool, whisk in the brown sugar and granulated sugar until it looks like wet sand.
- Add the egg yolks, vanilla, and dried pumpkin puree, then mix well.
- Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. If the dough is soft, chill it in the fridge for another 5 minutes.
- In a small bowl, mix the cinnamon and sugar. Scoop the dough into 3-tablespoon balls and roll them in the cinnamon sugar. Place them on the baking sheet, spaced about 2-3 inches apart.
- Bake the cookies one tray at a time for 10-12 minutes or until the edges are golden and the center is slightly underbaked. Let them cool on a wire rack before enjoying.
- Store leftover cookies in an airtight container at room temperature for 2-3 days. If you freeze the dough, let it come to room temperature before baking!
how to serve Chewy Pumpkin Snickerdoodle Cookies
Serve these cookies warm or at room temperature. They pair wonderfully with a glass of milk, a warm cup of coffee, or a spiced tea. You can also add a scoop of vanilla ice cream on top for a delicious dessert!
how to store Chewy Pumpkin Snickerdoodle Cookies
Keep your cookies in an airtight container to keep them fresh. They will last for 2-3 days at room temperature. For longer storage, you can freeze the dough balls. Just make sure to bring them to room temperature before baking.
tips to make Chewy Pumpkin Snickerdoodle Cookies
- Make sure the butter cools to the right temperature to avoid flat cookies.
- Use fresh pumpkin puree for the best flavor, but if you use canned, drain it well.
- Chill the dough if it’s too soft before rolling. It helps in shaping better cookies.
variation
You can add chocolate chips or nuts for extra texture and flavor. For a spicier kick, you might also consider adding ginger or nutmeg to the mix!
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin works great! Just ensure to drain the excess liquid.
How do I know when the cookies are done?
Look for golden edges and a puffy center. They will continue to bake a little after being taken out of the oven.
Can I freeze the baked cookies?
Yes, you can freeze baked cookies. Place them in an airtight container, and they should last for about a month in the freezer.
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