Chewy Pumpkin Snickerdoodle Cookies Recipe

Introduction

If you’re a fan of soft, chewy cookies with a hint of fall spice, these Chewy Pumpkin Snickerdoodle Cookies are perfect for you! Combining the comforting flavors of pumpkin and cinnamon, these cookies are a delightful twist on the classic snickerdoodle. Perfect for fall gatherings or just a cozy night in, these cookies deliver a satisfying chew with a hint of spice in every bite. Whether you’re a seasoned baker or a beginner, this recipe will walk you through every step to ensure your cookies turn out perfectly every time.

Ingredients Overview

To achieve the perfect chewiness and flavor balance, you’ll need the following ingredients:

• 1 cup unsalted American butter: Browning the butter enhances the flavor and adds a nutty undertone.
• 2/3 cup pumpkin puree: Adds moisture and a subtle pumpkin flavor. Make sure it’s thoroughly dried before use.
• 1/2 cup granulated sugar: Provides sweetness and contributes to the cookies’ texture.
• 1/2 cup + 2 tablespoons dark brown sugar: Adds moisture and depth with a hint of molasses.
• 2 large egg yolks: Contributes to the cookie’s rich texture and binds the ingredients together.
• 2 teaspoons vanilla extract: Enhances the flavor profile.
• 1 2/3 cup + 1 tablespoon all-purpose flour: Provides the base structure for the cookies.
• 1 1/2 teaspoons pumpkin spice: Adds warmth and a spicy aroma.
• 1 teaspoon baking soda: Helps the cookies rise.
• 1 teaspoon cream of tartar: Gives snickerdoodles their classic tangy flavor.
• 1/2 teaspoon kosher salt: Balances the sweetness.
• 1/3 cup granulated sugar (for rolling): Coats the cookies, giving them a sweet exterior.
• 1 teaspoon ground cinnamon (for rolling): Adds extra spice to the coating.

this RECIPE

Choosing the Right Pumpkin Puree

Using the right type of pumpkin puree is crucial for this recipe. Opt for Libby’s Pumpkin Puree or another high-quality brand that is pure and free from added sugars or spices. To prevent excess moisture in your cookies, spread the pumpkin puree onto a plate and press paper towels into it to soak up extra liquid. This step ensures your cookies remain chewy without becoming overly soft.

Secret to Perfect Browned Butter

The secret to these chewy cookies lies in browned butter. To brown the butter, place it in a stainless steel pan over medium heat. It will foam, pop, and crackle as it cooks—this is normal! Stir occasionally to prevent burning. When you notice brown bits forming at the bottom and a nutty aroma, remove the pan from heat. Let the butter cool in the fridge, stirring every 20 minutes until it reaches 70-75°F. This ensures that the butter is cool but still liquid, which helps the cookies maintain their shape during baking.

Step-by-Step Preparation

1. Preheat and Prepare: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
2. Dry the Pumpkin Puree: Spread the pumpkin puree onto a plate and press paper towels on top to absorb excess liquid. Repeat until the puree feels dry, similar to soft playdough, and now measures roughly 1/3 cup.
3. Mix the Sugars and Butter: In a bowl, whisk the cooled browned butter with granulated sugar and dark brown sugar for about 1 minute until the mixture resembles wet sand.
4. Add Wet Ingredients: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until fully incorporated.
5. Combine Dry Ingredients: Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Chill the dough in the fridge for 5 minutes to firm up.
6. Prepare Cinnamon-Sugar Coating: In a small bowl, mix the granulated sugar and ground cinnamon for rolling.
7. Shape the Dough: Scoop the dough into 3-tablespoon-sized balls and roll each in the cinnamon-sugar mixture. Arrange on the baking sheet, spacing them 2-3 inches apart.

Rolling the Cookie Dough Balls

To achieve evenly baked cookies, it is essential to roll the dough balls evenly in size. Aim for around 3 tablespoons per cookie. Rolling the dough balls in a cinnamon-sugar mix before baking creates a flavorful, slightly crispy exterior that contrasts beautifully with the chewy interior.

Baking Tips for Best Results

• Bake One Tray at a Time: For even baking, place one tray in the oven at a time.
• Watch the Bake Time: Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are puffed but slightly underbaked. This will keep them soft and chewy.
• Cooling is Key: Let the cookies cool completely on the tray. The residual heat will continue to cook them, ensuring the perfect texture.

Presentation and Serving Ideas

These cookies look great when served on a rustic wooden tray or a festive plate. Sprinkle a little extra cinnamon sugar on top before serving for a decorative touch. Serve with a glass of milk or a hot cup of tea for a cozy treat that is sure to delight guests.

Storage Tips

To keep your cookies fresh, store them in an airtight container at room temperature for up to 2-3 days. If you want to enjoy them later, freeze the cookie dough balls and bake them directly from the freezer, allowing a few extra minutes of baking time.

Recipe Variations and Substitutions

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
• Add Nuts or Chocolate Chips: For extra crunch or a different flavor profile, mix in some chopped pecans or chocolate chips.
• Different Spices: Swap the pumpkin spice with a combination of cinnamon, nutmeg, and ginger for a different spice blend.

Common Mistakes to Avoid

• Using Wet Pumpkin Puree: Make sure to thoroughly dry the pumpkin puree before using it to avoid overly soft cookies.
• Overbrowning the Butter: Keep an eye on the butter as it browns. If it burns, it can add a bitter taste to the cookies.
• Skipping the Cooling Step: Don’t skip the cooling step! Letting the cookies cool on the tray helps them set properly.

FAQ Section

Q: Can I use salted butter instead of unsalted?
A: Yes, but reduce the added salt in the recipe to balance the flavors.

Q: How do I know when the browned butter is ready?
A: The butter is ready when it has a nutty aroma and brown bits form at the bottom of the pan.

Q: Can I make the dough ahead of time?
A: Yes! The dough can be refrigerated for up to 24 hours. Let it come to room temperature slightly before scooping.

conclusion

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