Move over, pumpkin pie – there’s a new autumn dessert in town that’s capturing the hearts and taste buds of foodies everywhere. Chewy Pumpkin Snickerdoodle cookies have emerged as the must-have treat this fall season, with their perfectly spiced flavor and irresistibly soft texture.
So what are you waiting for? Join the pumpkin snickerdoodle revolution and experience the bliss of biting into these heavenly cookies! Trust us, once you’ve tasted the magic of Chewy Pumpkin Snickerdoodles, you’ll never look at fall desserts the same way again.
The Perfect Blend of Spice & Sweetness
What sets Chewy Pumpkin Snickerdoodle cookies apart from other fall desserts is their ideal balance of spices and sweetness. The cookies are infused with a harmonious blend of cinnamon, nutmeg, and pumpkin spice, creating a depth of flavor that’s both warm and inviting.
Unlike some overly sugary treats, these snickerdoodles strike the perfect balance between spice and sweetness. The pumpkin puree adds a subtle earthy note that complements the brown sugar and vanilla, resulting in a satisfying cookie without cloying.
A Texture That’s Soft, Chewy & Utterly Addictive
One of the most appealing aspects of Chewy Pumpkin Snickerdoodles is their incredible texture. These cookies are delightfully soft and chewy, with a slight crisp from the cinnamon-sugar coating around the edges.
The secret to achieving this perfect texture lies in combining ingredients and careful baking techniques. The pumpkin puree and brown sugar work together to create a moist, tender crumb, while the addition of cream of tartar gives the cookies their signature tang and chew.
Versatility for Every Occasion
Chewy Pumpkin Snickerdoodles are not only delicious, but they’re also incredibly versatile. These cookies are perfect for serving at fall gatherings, from casual get-togethers to elegant dinner parties.
Their warm, inviting aroma fills the air as they bake, creating an ambiance that’s both comforting and festive. Whether enjoyed with a mug of hot apple cider or paired with a scoop of vanilla ice cream, these snickerdoodles are sure to be a hit with everyone who tries them.
A New Tradition in the Making
As more and more people discover the delights of Chewy Pumpkin Snickerdoodles, it’s clear that this cookie is poised to become a new fall tradition. Home bakers and professional chefs alike are embracing the trend, putting their unique spins on the recipe.
The possibilities for customization are endless, from adding chocolate chips to experimenting with different spice blends. As the popularity of these snickerdoodles continues to grow, it’s exciting to imagine how they’ll evolve and become a beloved part of autumn celebrations for years to come.
Chewy Pumpkin Snickerdoodles
Equipment
- large cookie scoop (can fit 3 tbsp)
Ingredients
- 1 cup unsalted butter
- 2/3 cup Libby’s Pumpkin Puree room temperature
- 1/2 cup granulated sugar
- 1/2 cup + 2 tbsp dark brown sugar packed
- 2 large egg yolks room temperature
- 2 tsp vanilla extract
- 1 2/3 cups + 1 tbsp all-purpose flour
- 1 1/2 tsp pumpkin spice
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp kosher salt
- 1/3 cup granulated sugar for rolling
- 1/2 tsp ground cinnamon for rolling
Instructions
- Preheat your oven to 350°F and line two baking trays with parchment paper. Set them aside while you prepare the cookie dough.
- Start by browning 1 cup of unsalted butter in a large stainless steel pan over medium heat. Stir occasionally and keep a close eye on it to prevent burning. Once the butter is browned and smells nutty, remove it from the heat and pour it into a glass measuring cup. Chill the browned butter in the fridge for 45-60 minutes, stirring every 20 minutes, until it reaches 70-75°F. The butter should be cool but still liquid.
- While the butter chills, measure out 2/3 cup of Libby’s Pumpkin Puree and spread it onto a plate. Press paper towels into the puree to absorb excess moisture. Repeat this process until the pumpkin feels like soft playdough and measures roughly 1/3 cup.
- Once the butter is cool, whisk in 1/2 cup granulated sugar and 1/2 cup + 2 tbsp dark brown sugar for 1 minute until it resembles wet sand. Then, whisk in 2 large egg yolks, 2 tsp vanilla extract, and the dried pumpkin puree.
- Gently fold in 1 2/3 cups + 1 tbsp all-purpose flour, 1 1/2 tsp pumpkin spice, 1 tsp baking soda, 1 tsp cream of tartar, and 1/2 tsp kosher salt until just combined. Place the bowl of dough in the fridge for 5 minutes to firm up. If it’s still soft, chill for a bit longer.
- In a small bowl, mix 1/3 cup granulated sugar and 1/2 tsp ground cinnamon. Scoop the dough into 3 tbsp-sized balls and roll each one in the cinnamon sugar mixture. Place the coated dough balls on the prepared baking sheets, spacing them 2-3 inches apart.
- Bake the cookies one tray at a time for 10-12 minutes or until the edges are golden brown and the centers are puffy and slightly underbaked. Allow the cookies to cool completely on a wire rack before enjoying them.
- Any leftover cookies can be stored in an airtight container at room temperature for 2-3 days. If you want to freeze the cookie dough balls, let them come to room temperature before baking.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.