Craving a fall treat that’s both familiar and exciting? These chewy pumpkin snickerdoodle cookies are the answer! Combining the warm spices of pumpkin pie with the classic cinnamon-sugar coating of a snickerdoodle, these cookies are soft, chewy, and burst with flavor.
What is Chewy Pumpkin Snickerdoodle Cookies?
Chewy Pumpkin Snickerdoodle Cookies! What a mouthful, right? You might wonder, did someone just mash up three desserts in a blender and hope for the best? Or perhaps it’s some kind of Frankensteinian cookie creation gone delightfully right? Well, let me tell you, there’s no mad scientist in the kitchen, just a desire for autumnal bliss.
Why pumpkin? Because it’s fall, y’all! Why Snickerdoodle? Because who doesn’t love that cinnamon sugar coating? Some would say ‘the way to a man’s heart is through his stomach,’ but I say the way to anyone’s heart is through a warm, chewy, pumpkin-spiced cookie! So, are you ready to bake up some happiness? Let’s get started!
Why You’ll Love These Chewy Pumpkin Snickerdoodle Cookies:
These Chewy Pumpkin Snickerdoodle Cookies are more than just a dessert; they’re an experience of pure comfort and seasonal joy. The standout is definitely the chewy texture, achieved through just the right balance of ingredients. Baking these at home also saves you money compared to buying from a bakery, and you get to control exactly what goes into them.
The swirling cinnamon-sugar coating, combined with the warm pumpkin spice, creates a flavor explosion that’s both familiar and exciting. They are a fall flavor bomb! If you’re a fan of classic snickerdoodles, you’ll adore this pumpkin-infused twist. Ready to ditch the store-bought cookies and bake up something amazing?
Key Ingredients for Chewy Pumpkin Snickerdoodle Cookies:
Here’s what you’ll need to create these irresistible treats:
- Flour: 2 1/4 cups all-purpose flour
- Baking Soda: 1 teaspoon
- Baking Powder: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Pumpkin Pie Spice: 2 teaspoons
- Unsalted Butter: 1/2 cup (1 stick), softened
- Granulated Sugar: 3/4 cup, plus extra for rolling
- Brown Sugar: 1/4 cup, packed
- Pumpkin Puree: 1 cup (not pumpkin pie filling)
- Egg: 1 large
- Vanilla Extract: 1 teaspoon
- Cinnamon: 2 teaspoons (for rolling)
How to Make Chewy Pumpkin Snickerdoodle Cookies:
Making these Chewy Pumpkin Snickerdoodle Cookies is surprisingly simple! The recipe is designed to be easy to follow, so even beginner bakers can create a batch of delicious, chewy cookies. The key to the perfect texture lies in using softened butter and not overbaking them. The whole process, from mixing to baking, takes about 30 minutes, making it a quick and satisfying treat to whip up any time you crave a little fall magic.
Step-by-Step Instructions:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside. Ensure there are no lumps of baking soda or powder.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
- Add Pumpkin, Egg, and Vanilla: Beat in the pumpkin puree until combined. Then, beat in the egg and vanilla extract until well incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
- Prepare Cinnamon-Sugar Mixture: In a small bowl, combine the remaining granulated sugar and cinnamon.
- Scoop and Roll: Use a cookie scoop or spoon to drop rounded tablespoons of dough into the cinnamon-sugar mixture. Roll each cookie dough ball until it is completely coated.
- Arrange on Baking Sheet: Place the coated cookies on the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake: Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake; these cookies are best when they are slightly underbaked for a chewy texture.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
What to Serve Chewy Pumpkin Snickerdoodle Cookies With:
These Chewy Pumpkin Snickerdoodle Cookies are delicious on their own, but they also pair wonderfully with other treats. Here are a few ideas to elevate your experience:
- A Glass of Milk: Nothing beats the classic combination of cookies and milk.
- Warm Apple Cider: The warmth and spices of apple cider complement the pumpkin spice perfectly.
- Pumpkin Spice Latte: For the ultimate pumpkin spice experience, pair these cookies with a homemade or store-bought pumpkin spice latte.
- Vanilla Ice Cream: Crumble a cookie over a scoop of vanilla ice cream for a simple yet satisfying dessert.
- Peanut Butter Hot Chocolate: This unexpected pairing works because the peanut butter balances the sweetness of both the cookies and the hot chocolate.
- Maple Bacon: For an unexpected savory contrast, serve these with a slice of crispy bacon. This sweet and salty combination is a party for your tastebuds.
Top Tips for Perfecting Chewy Pumpkin Snickerdoodle Cookies:
Want to make sure your Chewy Pumpkin Snickerdoodle Cookies turn out perfect every time? Here are a few tips to keep in mind:
- Don’t Overmix: Overmixing the dough can develop too much gluten, resulting in tough cookies. Mix until just combined.
- Use Softened Butter: Softened butter is crucial for creating a light and fluffy cookie dough. Make sure the butter is softened, not melted.
- Don’t Overbake: Overbaking will result in dry, hard cookies. Bake until the edges are set and the centers are still slightly soft.
- Chill the Dough (Optional): Chilling the dough for 30 minutes can help prevent the cookies from spreading too much during baking, resulting in thicker, chewier cookies.
- Spice it Up: Feel free to adjust the amount of pumpkin pie spice to your liking. You can also add other spices like nutmeg, cloves, or ginger.
- Substitutions: If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and cloves.
- Make them Vegan: You can easily make this recipe vegan by using a vegan butter substitute and a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
Storing and Reheating Tips:
- Storing:
- Room Temperature: Store baked cookies in an airtight container at room temperature for up to 3-4 days.
- Freezing (Baked Cookies): Allow the cookies to cool completely. Place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. Thaw at room temperature before enjoying.
- Freezing (Cookie Dough): Scoop cookie dough balls onto a baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. When ready to bake, bake the dough as directed, adding a few extra minutes to the baking time if necessary.
- Reheating:
- While these cookies are best enjoyed at room temperature, you can warm them up slightly for an extra touch of comfort.
- Microwave: Microwave for 5-10 seconds.
- Oven: Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet and bake for 5-7 minutes, or until warmed through.
Final Thoughts:
These Chewy Pumpkin Snickerdoodle Cookies are the perfect way to embrace the flavors of fall. They’re easy to make, customizable, and guaranteed to bring a smile to anyone’s face. So gather your ingredients, preheat your oven, and get ready to enjoy a batch of warm, delicious cookies! Happy baking!
FAQs:
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No, you should not use pumpkin pie filling, as it contains added sugar and spices that will affect the texture and flavor of the cookies. Use 100% pure pumpkin puree.
Q: Can I make these cookies gluten-free?
A: Yes, you can substitute all-purpose flour with a gluten-free all-purpose blend. Be sure to choose a blend that contains xanthan gum for best results.
Q: My cookies spread too much. What did I do wrong?
A: Several factors can cause cookies to spread too much, including using butter that is too soft, not chilling the dough enough, or overmixing the dough. Ensure your butter is softened but not melted, chill the dough for at least 30 minutes, and avoid overmixing.
Q: Can I add chocolate chips to these cookies?
A: Absolutely! Chocolate chips would be a delicious addition. I recommend using semi-sweet or milk chocolate chips for a classic flavor combination
Q: How can I get a more pronounced pumpkin flavor?
A: Increase the amount of pumpkin pie spice to 2 1/2 teaspoons. This will give them a more intense spice flavor.
Q: My cookies are not chewy enough. What am I doing wrong?
A: Make sure you’re not overbaking the cookies. Chewy cookies should be slightly soft in the center when they come out of the oven. Also, ensure that you are measuring the flour correctly; too much flour can lead to dry cookies. Finally, adding a tablespoon of molasses can also boost chewiness.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest