Chewy Pumpkin Snickerdoodle Cookies

Introduction

There’s something magical about the combination of pumpkin and cinnamon sugar, especially when it comes to these chewy pumpkin snickerdoodle cookies. Packed with fall flavors like brown butter, pumpkin spice, and a delightful cinnamon sugar coating, these cookies are a treat you won’t want to miss. Whether you’re a seasoned baker or a novice in the kitchen, this no-chill, no-mixer recipe is perfect for anyone looking to create a batch of irresistible cookies.

Why You’ll Love These Cookies

These pumpkin snickerdoodle cookies are not your average cookies. Here’s why you’ll fall in love with them:

1. Flavor Explosion: The rich, nutty flavor of brown butter combined with pumpkin spice creates a taste that’s quintessentially autumn.
2. Chewy Texture: These cookies have a soft and gooey center with a slightly crispy edge, making each bite a delightful experience.
3. Easy to Make: No need for a mixer or waiting for the dough to chill – you can whip up these cookies in no time.
4. Versatile: Perfect for any occasion, from holiday gatherings to a simple cozy night in.

Ingredients and Substitutions

To make these delightful cookies, you’ll need the following ingredients:

• 1 cup unsalted American 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)

Substitutions:

• If you don’t have dark brown sugar, you can use light brown sugar, though the cookies will be slightly less rich in flavor.
• For a dairy-free version, substitute the butter with a vegan butter alternative.

this RECIPE

Step-by-Step Preparation

Browning the Butter

1. Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
2. Brown the butter over medium heat in a large stainless steel pan. It will foam, pop, and crackle – this is normal. Stir occasionally and watch closely to avoid burning. Once the butter has browned and smells nutty, remove it from the heat.

Preparing the Pumpkin Puree

1. Pour the browned butter into a glass measuring cup and chill it in the fridge, stirring every 20 minutes. The butter should be cool but still liquid, at around 70-75°F.
2. Spread the pumpkin puree onto a plate. Press a stack of paper towels into it to absorb the excess liquid. Repeat this process until the pumpkin feels dry and measures roughly 1/3 cup.

Mixing and Forming the Dough

1. Once the butter is cool, whisk in the brown sugar and granulated sugar until the mixture resembles wet sand.
2. Whisk in the egg yolks, vanilla, and dried pumpkin puree.
3. 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 if it’s too soft.

Baking Instructions

1. In a small bowl, combine the cinnamon and sugar for rolling.
2. Scoop the dough into balls (about 3 tablespoons each) and roll them in the cinnamon sugar mixture. Place them on the prepared baking sheets, spacing them 2-3 inches apart.
3. Bake one tray at a time for 10-12 minutes, until the edges are golden brown and the centers are puffy and slightly underbaked.
4. Allow the cookies to cool completely on a wire rack before enjoying.

Common Mistakes to Avoid

1. Not browning the butter properly: Ensure the butter is browned and cooled to the right temperature to prevent flat cookies.
2. Skipping the drying of pumpkin puree: Excess moisture from the pumpkin can make the dough too wet, leading to spreading.
3. Overbaking: To achieve a chewy texture, it’s crucial to remove the cookies when they are slightly underbaked.

Serving and Presentation Tips

• Presentation: Serve these cookies on a festive platter or a rustic wooden board for an appealing display.
• Serving: Pair these cookies with a warm cup of tea, coffee, or a glass of milk for the perfect autumn treat.

Storage Instructions

Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookie dough balls, and bake them fresh by letting them come to room temperature before baking.

Recipe Variations

• Add Chocolate Chips: Mix in a cup of chocolate chips for a chocolaty twist.
• Nuts: Add chopped pecans or walnuts for an extra crunch.
• Glaze: Drizzle a simple powdered sugar glaze over the cooled cookies for added sweetness.

FAQ

Q: Can I use fresh pumpkin puree instead of canned? A: Yes, just ensure you remove as much moisture as possible.

Q: How do I prevent the cookies from spreading too much? A: Make sure your butter is cooled to the right temperature and the pumpkin puree is well-dried.

Q: Can I make the dough ahead of time? A: Yes, you can refrigerate the dough for up to 24 hours. Let it come to room temperature slightly before baking.

Conclusion

These chewy pumpkin snickerdoodle cookies are a must-try for any cookie lover. The combination of brown butter, pumpkin spice, and cinnamon sugar creates a flavor that’s perfect for fall. Give this recipe a try, and don’t forget to share your experience! If you enjoyed this recipe, please share it with your friends and subscribe to our blog for more delicious recipes.

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