Chewy Pumpkin Snickerdoodle Cookies

Introduction

There’s something magical about the fall season, especially when it comes to baking. Recently, I made Chewy Pumpkin Snickerdoodle Cookies, and I couldn’t have been happier with the results. From the moment the butter began to brown on the stove, the comforting aroma of warm spices filled my kitchen. As the cookies baked, my family eagerly awaited the first batch, and when I finally pulled them out of the oven, they were greeted with smiles and excited murmurs. The combination of chewy texture, rich pumpkin flavor, and sweet cinnamon sugar coating made these cookies a hit. They quickly became a family favorite, disappearing within days and leaving everyone asking for more.

Ingredients

For the Cookies

• 1/2 cup (113g) unsalted butter, browned and cooled
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) dark brown sugar, packed
• 2 large egg yolks
• 1/3 cup (75g) pumpkin puree, dried out (Libby’s recommended)
• 1 tsp vanilla extract
• 1 1/2 cups (190g) all-purpose flour
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/4 tsp salt

For the Cinnamon Sugar

• 1/4 cup (50g) granulated sugar
• 1 tbsp cinnamon

Instructions

1. Brown the Butter

In a saucepan, melt the unsalted butter over medium heat, stirring constantly until it turns golden brown and releases a nutty aroma. Once browned, set it aside to cool to room temperature, then refrigerate until it reaches 75°F and remains liquid.

2. Prepare the Pumpkin

Spread the pumpkin puree onto a plate and press it with paper towels to remove excess moisture. The texture should resemble soft dough. Set aside.

3. Mix the Dough

In a large mixing bowl, whisk the cooled brown butter with the granulated sugar and dark brown sugar until smooth. Add the egg yolks and vanilla extract, whisking until fully combined. Stir in the dried pumpkin puree, mixing until incorporated. Gradually fold in the flour, pumpkin pie spice, baking soda, cream of tartar, and salt with a spatula until a dough forms.

4. Scoop and Roll

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, mix together the granulated sugar and cinnamon for coating. Using a large cookie scoop (approximately 3 tablespoons), scoop the dough and roll each ball in the cinnamon sugar mixture. Place the dough balls on the baking sheet, spacing them 2-3 inches apart.

5. Bake

Bake the cookies one sheet at a time for 10-12 minutes, or until the edges are golden brown and the centers are soft and puffy. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

• Servings: About 12 cookies
• Calories per Serving: Approximately 150 calories

Preparation Time

• Total Time: About 1 hour
• Preparation Time: 20 minutes
• Cooking Time: 12 minutes

How to Serve

• Serve warm with a glass of milk or a cup of tea.
• Pair with vanilla ice cream for an indulgent dessert.
• Enjoy as an afternoon snack.
• Serve at holiday gatherings or cozy get-togethers.
• Garnish with a sprinkle of cinnamon for an extra touch.

Additional Tips

1. Dried Pumpkin Puree: Ensure your pumpkin puree is well-drained to achieve the perfect texture for the cookies.
2. Browning Butter: Keep a close eye while browning the butter; it can quickly turn from golden to burnt.
3. Chill the Dough: If time permits, chill the dough for about 30 minutes before baking for thicker cookies.
4. Experiment with Spices: Feel free to add a pinch of nutmeg or cloves for an extra flavor boost.
5. Quality Ingredients: Use high-quality butter and pure vanilla extract for the best flavor.

Recipe Variations

• Chocolate Chip Pumpkin Snickerdoodles: Add 1/2 cup of chocolate chips to the dough for a delicious twist.
• Nutty Addition: Fold in 1/2 cup of chopped nuts (like pecans or walnuts) for extra texture.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
• Vegan Version: Replace butter with coconut oil and use flax eggs instead of egg yolks.
• Pumpkin Spice Cream Cheese Frosting: Top cooled cookies with a dollop of pumpkin spice cream cheese frosting for an indulgent treat.

Serving Suggestions

• Serve alongside a warm chai or pumpkin spice latte.
• Create a cookie platter with other fall-themed treats.
• Gift a batch in a decorative tin to friends and family.
• Use as a base for an ice cream sandwich.
• Incorporate into a dessert table for Thanksgiving or Halloween parties.

Freezing and Storage

Storage

Store leftover cookies in an airtight container at room temperature for 2-3 days.

Freezing

To freeze, scoop the dough (without rolling in cinnamon sugar) and freeze the dough balls in an airtight container. When ready to bake, let the dough thaw, roll in cinnamon sugar, and bake as directed.

FAQ Section

1. Can I use fresh pumpkin instead of canned?

• Yes, but ensure it’s well-drained and dried out to avoid excess moisture.

1. How do I know when the cookies are done?

• The edges should be golden brown, and the centers should look soft but set.

1. Can I make these cookies ahead of time?

• Absolutely! You can make the dough in advance and refrigerate it until you’re ready to bake.

1. What can I substitute for brown sugar?

• You can use granulated sugar, but the cookies will be less chewy and flavorful.

1. Why do you use egg yolks instead of whole eggs?

• Using egg yolks gives the cookies a richer flavor and a chewy texture.

1. What if I don’t have pumpkin pie spice?

• You can make your own by combining cinnamon, nutmeg, ginger, and cloves.

1. How can I prevent the cookies from spreading too much?

• Ensure the butter is properly cooled and consider chilling the dough before baking.

1. Can I double the recipe?

• Yes, just ensure you have enough baking sheets and space in your oven.

1. What’s the best way to store these cookies?

• An airtight container at room temperature works best for maintaining their chewiness.

1. Can I use a different type of flour?
   • You can experiment with whole wheat flour, but it may alter the texture.

Conclusion

Baking Chewy Pumpkin Snickerdoodle Cookies is not just about creating a delicious treat; it’s about embracing the warmth and comfort of the fall season. With a perfect balance of chewy texture, warm spices, and that delightful cinnamon sugar coating, these cookies are sure to become a cherished recipe in your home. Whether enjoyed fresh out of the oven or stored for later, they bring joy and warmth with every bite. So, gather your ingredients, roll up your sleeves, and let the baking begin!

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