Introduction to Chewy Pumpkin Snickerdoodle Cookies
Transform your cookie game with these Chewy Pumpkin Snickerdoodle Cookies! As the leaves change and the air turns crisp, nothing says “fall” quite like the warm, inviting aroma of pumpkin spice wafting through your kitchen. These cookies are wonderfully chewy, boasting a delightful combination of pumpkin, cinnamon, and brown sugar that’s perfect for any autumn occasion.
Why Chewy Pumpkin Snickerdoodle Cookies are a Must-Bake
If you’re looking for a treat that captures the essence of the season, look no further! Not only do these cookies support your quest for cozy vibes, but they also make an impressive addition to any gathering. Imagine sharing these freshly baked cookies with friends over a cup of hot cocoa or coffee. The chewy texture combined with the spiced sugar coating is simply irresistible.
Plus, these cookies are incredibly versatile! Enjoy them warm from the oven or packed as a lunchbox treat. If you’re curious to learn more about different variations, check out this seasonal baking guide!
So grab your mixing bowls and let’s bake a batch of these Chewy Pumpkin Snickerdoodle Cookies that are sure to leave everyone craving more.
Ingredients for Chewy Pumpkin Snickerdoodle Cookies
Essential Ingredients You’ll Need
When you're ready to whip up a batch of Chewy Pumpkin Snickerdoodle Cookies, gather these essential ingredients to ensure your cookies turn out perfectly chewy and flavorful:
- 1 cup unsalted butter
- ⅔ cup Libby's Pumpkin Puree, room temperature
- ½ cup granulated sugar
- ½ cup + 2 tablespoons dark brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1 ⅔ cup + 1 tablespoon all-purpose flour
- 1 ½ teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon kosher salt
- ⅓ cup granulated sugar, for rolling
- 1 teaspoon ground cinnamon, for rolling
This combination will provide the right balance of flavors and textures, making your snickerdoodles truly irresistible!
Special Ingredient Spotlight: Libby's Pumpkin Puree
One ingredient that really makes these Chewy Pumpkin Snickerdoodle Cookies stand out is Libby's Pumpkin Puree. Why is it special? Well, Libby's is known for its consistent quality and lower moisture content, which helps in achieving that perfect cookie texture.
When using pumpkin puree, it’s essential to remove excess moisture. Pat your pumpkin dry with paper towels — this simple step can make a world of difference in the final product. If you want to learn more about pumpkin cooking, check out The Spruce Eats for more tips!
With Chewy Pumpkin Snickerdoodle Cookies, you're sure to deliver a delightful treat that’s perfect for fall gatherings or cozy nights. Get baking, and enjoy every chewy bite!
Step-by-Step Preparation of Chewy Pumpkin Snickerdoodle Cookies
Baking is one of those beautiful activities that not only fills your kitchen with mouthwatering aromas but also creates a cozy atmosphere. If you want to impress friends or simply enjoy a comforting treat for yourself, these Chewy Pumpkin Snickerdoodle Cookies will do just that! Let’s dive into the detailed steps for their preparation.
Brown the Butter
The secret to achieving that rich, nutty flavor in your Chewy Pumpkin Snickerdoodle Cookies begins with browning the butter. In a large stainless steel pan, melt 1 cup of unsalted butter over medium heat.
- Stir occasionally as it cooks to prevent burning. You'll notice it foaming, popping, and crackling—don't be alarmed!
- When it turns golden and you see brown bits at the bottom, it's done. Transfer your browned butter to a glass measuring cup, and cool it in the fridge until it reads 70-75°F. This cooling step is crucial; if too warm, the cookies will spread too much while baking.
Prepare and Drain the Pumpkin Puree
Next up is the pumpkin! Using ⅔ cup of Libby's Pumpkin Puree, spread it out on a plate and soak up extra moisture with paper towels. Here’s a quick tip:
- Keep pressing until the pumpkin feels dry, resembling soft playdough. You should have about ⅓ cup of drained pumpkin for optimal results in your cookies. Too much moisture can lead to a puffier outcome, so this step is key!
Mix Your Cookie Dough
Once your butter is cool, it’s time to create that irresistible cookie dough!
- In a mixing bowl, whisk together your cooled butter with ½ cup granulated sugar and ½ cup + 2 tablespoons dark brown sugar for about a minute. You'll want the mixture to look like wet sand.
- Next, whisk in 2 large egg yolks and 2 teaspoons vanilla extract until fully combined.
- Now, fold in 1 ⅔ cup of all-purpose flour, along with 1 ½ teaspoons pumpkin spice, 1 teaspoon baking soda, ½ teaspoon kosher salt, and 1 teaspoon cream of tartar. Remember not to overmix; just combine until everything is incorporated.
Chill the Dough
Let’s give your dough some time to firm up! Place your bowl in the refrigerator for about 5 minutes. If it still feels soft, feel free to let it chill longer.
Roll and Bake
The final steps are the most exciting!
- Preheat your oven to 350°F (180°C) and line your baking sheets with parchment paper. In a small bowl, mix ⅓ cup granulated sugar and 1 teaspoon ground cinnamon for rolling.
- Scoop the dough into 3 tablespoon-sized balls, rolling each in the cinnamon-sugar mix. Space them 2-3 inches apart on your baking sheets.
- Bake for 10-12 minutes, watching for golden edges. The middles may look slightly underbaked, but that’s perfect for that chewy texture!
Let your Chewy Pumpkin Snickerdoodle Cookies cool completely on a wire rack before enjoying them with your favorite coffee or tea. Trust me, these cookies are sure to be a hit!
Feel free to explore more cookie recipes linked within our site, and happy baking!
Variations on Chewy Pumpkin Snickerdoodle Cookies
Add-Ins and Flavor Twists
To make your Chewy Pumpkin Snickerdoodle Cookies even more delightful, consider adding fun mix-ins! Chopped walnuts or pecans bring a nutty crunch, while white chocolate chips or butterscotch morsels can add a sweet twist. For an adventurous flavor, try adding a hint of maple extract or swapping out some pumpkin spice for chai spice. Feeling extra festive? Incorporate dried cranberries or chocolate chunks to create a variety of textures and tastes.
Gluten-Free Version of the Cookies
No need to miss out if you're gluten-intolerant! You can easily make these Chewy Pumpkin Snickerdoodle Cookies gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to check the blend for xanthan gum, as some need it for proper structure. As an alternative, almond flour provides a moist, delightful cookie that still packs that pumpkin flavor we love. Enjoy your baking with options that suit everyone’s needs!
Looking for more tweaks? Try adding a hint of ginger or nutmeg spices for extra warmth. For more tips on gluten-free options, check out resources like Minimalist Baker.
Cooking Tips and Notes for Chewy Pumpkin Snickerdoodle Cookies
Measuring Ingredients Properly
To create the ideal Chewy Pumpkin Snickerdoodle Cookies, accurate measuring is essential. When measuring flour, always use the spoon-and-level method; fluff up the flour first, then spoon it into your measuring cup. This helps avoid excess flour that can lead to dry cookies. For precision, a kitchen scale is your best ally—one cup of flour should weigh about 120 grams.
Achieving the Perfect Chewy Texture
The secret to that wonderfully chewy texture lies in cooling your butter. After browning, cool it in the fridge for 45-60 minutes until it’s liquid but still has a temperature between 70-75°F. If your butter is too warm, your cookies might spread too much while baking. Remember, with Chewy Pumpkin Snickerdoodle Cookies, patience is key!
Serving Suggestions for Chewy Pumpkin Snickerdoodle Cookies
Pairing Suggestions for the Ultimate Treat
To elevate your Chewy Pumpkin Snickerdoodle Cookies, consider pairing them with a steaming cup of chai latte or a cozy hot chocolate. The warm spices complement the cookies perfectly. For a fun twist, serve with a scoop of vanilla ice cream for a delightful dessert sandwich that’s sure to impress your friends at your next gathering.
Explore more beverage options like herbal teas or even a frothy pumpkin spice latte to keep the fall vibes alive.
Creative Ways to Enjoy Them
Get a little adventurous! Crumble these cookies over yogurt or oatmeal for a nutritious breakfast treat infused with autumn flavors. You can also sandwich two cookies with cream cheese frosting for an indulgent treat that adds a creaminess to the chewy texture of the cookies.
Remember, the key to enjoying these cookies is all about balance – whether you're sipping, crumbling, or sandwiching, find your favorite way to savor every bite!
Time Breakdown for Chewy Pumpkin Snickerdoodle Cookies
When you're ready to whip up a batch of Chewy Pumpkin Snickerdoodle Cookies, it's helpful to have a clear idea of how much time to set aside. Here's a quick breakdown to keep you organized and on track!
Preparation Time
Expect to spend about 30 minutes getting everything ready. This includes browning the butter, measuring ingredients, and prepping the pumpkin.
Baking Time
The baking itself will take around 10-12 minutes per tray. You'll need to bake them one tray at a time to ensure even cooking.
Total Time
All in all, you're looking at roughly 1 hour and 15 minutes from start to finish, including cooling the dough. For perfectly textured cookies, patience is key, especially with that chilled butter!
For more tips on ingredient selection and preparation techniques, check out this great resource on baking fundamentals. Happy baking!
Nutritional Facts for Chewy Pumpkin Snickerdoodle Cookies
Calories per Cookie
Each of these delicious Chewy Pumpkin Snickerdoodle Cookies packs approximately 120 calories. This makes them a delightful treat without tipping the scales too dramatically when indulging.
Key Nutrients
Not only are these cookies satisfying, but they also provide some beneficial nutrients. Here's a quick overview:
- Vitamin A: Thanks to Libby's Pumpkin Puree, you'll get a good dose of vitamin A, supporting your vision and immune function.
- Fiber: Pumpkin adds dietary fiber, which helps with digestion and keeps you feeling full.
- Healthy Fats: The unsalted butter offers some healthy fats, which are essential for energy and nutrient absorption.
For more information on the health benefits of pumpkin, check out this National Institutes of Health article. Enjoy these cookies guilt-free as you savor their chewy delight!
FAQs about Chewy Pumpkin Snickerdoodle Cookies
Why are my cookies spreading flat?
If your Chewy Pumpkin Snickerdoodle Cookies are spreading more than you'd like, it's likely due to the temperature of your butter. Make sure it’s cooled but still liquid — ideally between 70-75°F. If it’s too warm, your dough won't hold its shape while baking. Additionally, make sure you're not incorporating too much liquid from the pumpkin puree. Pressing it between paper towels before mixing is key!
Can I freeze the cookie dough?
Absolutely! You can freeze the Chewy Pumpkin Snickerdoodle Cookies dough. Portion it into balls and store them in an airtight container or a freezer bag. When you’re ready to bake, let the dough come to room temperature before popping them in the oven. This way, you'll have freshly baked cookies ready whenever that sweet craving hits.
What can I use instead of Libby's Pumpkin Puree?
If you can’t find Libby's Pumpkin Puree, any other canned pumpkin puree will work, but be cautious—different brands can vary significantly in moisture content. You could also make your own by roasting pumpkin and puréeing it, though this is a bit more labor-intensive! For a smooth texture, just ensure it's not too watery.
Conclusion on Chewy Pumpkin Snickerdoodle Cookies
In conclusion, Chewy Pumpkin Snickerdoodle Cookies are the perfect treat for autumn. With their warm spices and delightful texture, they’re sure to impress friends and family. Don’t hesitate to experiment with this recipe! Enjoy every chewy, flavorful bite straight from the oven or stored for later. Happy baking!
Chewy Pumpkin Snickerdoodle Cookies
Equipment
- large stainless steel pan
- glass measuring cup
- Oven
- baking trays
- parchment paper
- mixing bowls
Ingredients
Wet Ingredients
- 1 cup unsalted butter browned
- ⅔ cup Libby's Pumpkin Puree room temperature
- 2 large egg yolks room temperature
- 2 teaspoons vanilla extract
Sugars
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
- ⅓ cup granulated sugar for rolling
- 1 teaspoon ground cinnamon for rolling
Dry Ingredients
- 1 ⅔ cup all-purpose flour see notes for measuring
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 ½ teaspoons pumpkin spice
Instructions
Baking Instructions
- Brown the butter over medium heat in a large stainless steel pan, stirring occasionally until it smells nutty and has brown bits.
- Let the butter cool and chill for 45-60 minutes until it measures 70-75 F.
- Preheat the oven to 350 F and line two baking trays with parchment paper.
- Soak up excess liquid from the pumpkin puree with paper towels until it feels dry like playdough.
- Whisk brown sugar and granulated sugar into the cooled butter for 1 minute until it resembles wet sand.
- Whisk in the egg yolks, vanilla, and pumpkin puree.
- Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until combined. Chill dough for 5 minutes.
- Combine cinnamon and granulated sugar in a small bowl. Scoop dough into 3 tbsp-sized balls and roll in cinnamon sugar.
- Bake cookies for 10-12 minutes until edges are golden and center is puffy. Cool on a wire rack.
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