Oh my goodness, let me tell you about these chewy pumpkin snickerdoodle cookies! They’re like a warm hug on a chilly day, with the perfect balance of pumpkin and warm spices that just scream fall. I remember the first time I made them; my whole house smelled divine, and my family couldn’t resist sneaking bites before they were even cool. Trust me, these cookies are not just delicious; they’re a celebration of everything cozy and comforting! The pumpkin adds a lovely moisture, and the cinnamon sugar coating gives that classic snickerdoodle crunch. Honestly, once you try these chewy pumpkin snickerdoodle cookies, you’ll want to make them every season! So, grab your mixing bowl, and let’s dive into this delightful recipe together!
Ingredients for Chewy Pumpkin Snickerdoodle Cookies
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup pumpkin puree (make sure it’s pure pumpkin, not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar (light or dark, depending on your preference)
- 1/2 cup unsalted butter, softened to room temperature
- 2 large eggs
- 2 3/4 cups all-purpose flour (spoon it into your measuring cup for accuracy)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon (for that warm, cozy flavor)
- 1/2 teaspoon ground nutmeg (adds a lovely depth)
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling, because you can never have too much cinnamon!)
How to Prepare Chewy Pumpkin Snickerdoodle Cookies
Preheat and Prepare
First things first, let’s get that oven preheating to 350°F (175°C). This step is super important because you want those cookies to bake evenly and come out just right! While the oven is warming up, line a couple of baking sheets with parchment paper. This makes for easy cleanup and helps the cookies not stick. Trust me, you’ll thank me later!
Mixing the Dough
In a large mixing bowl, combine your pumpkin puree, softened butter, and both sugars. I like to use a hand mixer for this part because it makes everything come together so smoothly. Beat that mixture until it’s all creamy and well-blended. Then, crack in the eggs and mix until fully incorporated. The batter should look nice and thick, which is exactly what we want!
Combining Dry Ingredients
Now for the dry ingredients! In another bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. Make sure there are no lumps—nobody wants a clump of baking soda in their cookie! Gradually add this dry mix to your wet ingredients. I usually do this in three parts, mixing gently after each addition. This helps keep the dough nice and fluffy!
Forming and Rolling the Cookies
Once your dough is ready, it’s time to form the cookies! Using a cookie scoop or your hands, roll the dough into balls about 1.5 inches in diameter. For that classic snickerdoodle touch, roll each ball in the cinnamon sugar mixture until they’re well coated. Make sure they’re uniform in size so they bake evenly—this is key for that perfect chewy texture!
Baking Instructions
Place the cookie dough balls on your prepared baking sheets, giving them enough space to spread out (about 2 inches apart). Pop them in the oven and bake for 10-12 minutes. You’ll know they’re done when the edges look golden but the centers are still soft. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack. This little bit of cooling helps them set up nicely while still being chewy and delicious!
Tips for Success with Chewy Pumpkin Snickerdoodle Cookies
To make these chewy pumpkin snickerdoodle cookies truly shine, I have a few tips to share! First, always use fresh pumpkin puree—nothing beats the flavor of homemade or high-quality canned pumpkin. It really makes a difference! Also, don’t skimp on the spices; they’re what give these cookies that cozy, warm flavor. Feel free to adjust the amounts to suit your taste, especially if you love cinnamon or nutmeg!
When it comes to baking, make sure your oven is properly calibrated; an oven thermometer can be a lifesaver. And remember, the cookies will continue to cook a bit as they cool on the sheet, so pulling them out when they’re just set is key to achieving that chewy texture. Lastly, if you’re baking in batches, keep the dough chilled between batches to maintain that perfect shape. Trust me, these little tricks will elevate your cookie game!
Variations of Chewy Pumpkin Snickerdoodle Cookies
If you’re feeling adventurous, there are so many fun ways to customize these chewy pumpkin snickerdoodle cookies! For a little extra warmth, try adding a pinch of ground ginger or cloves to the spice mix. Trust me, it brings a whole new level of flavor!
Want to take it up a notch? Consider mixing in some white chocolate chips or chopped pecans for added texture and sweetness. You could also swap out half of the all-purpose flour for whole wheat flour for a nuttier taste and a bit more nutrition.
And don’t forget about the toppings! Drizzling a simple glaze made from powdered sugar and milk over the cooled cookies can add a deliciously sweet finish. Just get creative and have fun; each variation can give you a whole new cookie experience!
Storage & Reheating Instructions
To keep your chewy pumpkin snickerdoodle cookies fresh and delicious, store them in an airtight container at room temperature for up to a week. If you somehow manage to have leftovers (which is rare!), they can also be frozen for up to 3 months. Just make sure to place them in a single layer in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. When you’re ready to enjoy them again, simply pull out the desired number of cookies and let them thaw at room temperature for about 30 minutes.
If you like your cookies warm, you can pop them in the microwave for about 10-15 seconds, and they’ll be perfectly soft and chewy again. Just be careful not to overheat them, or they might get a little too gooey! Enjoy every delightful bite!
Nutritional Information for Chewy Pumpkin Snickerdoodle Cookies
Here’s a handy breakdown of the nutritional information for these delightful chewy pumpkin snickerdoodle cookies. Keep in mind, these values are estimates based on the ingredients used, and actual values may vary slightly depending on brands and specific measurements.
- Serving Size: 1 cookie
- Calories: 120
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 75mg
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 10g
- Protein: 1g
These cookies strike a lovely balance between indulgence and a bit of wholesome goodness, thanks to the pumpkin! Enjoy them guilt-free as part of your cozy fall treats!
FAQ About Chewy Pumpkin Snickerdoodle Cookies
Can I use fresh pumpkin instead of canned puree?
Absolutely! Fresh pumpkin can give your cookies a lovely flavor. Just make sure to cook and puree it until smooth before using it in the recipe.
What can I substitute for cream of tartar?
If you don’t have cream of tartar on hand, you can use an equal amount of baking powder instead. It’ll help achieve that nice rise and texture!
How do I know when my cookies are done baking?
Look for the edges to be golden brown while the centers should still be soft. They’ll firm up a bit as they cool, giving you that perfect chewy texture!
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just make sure to bring it back to room temperature before rolling and baking.
What’s the best way to store leftover cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you freeze them, just layer them with parchment paper to avoid sticking!
Chewy Pumpkin Snickerdoodle Cookies: 7 Cozy Indulgences
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious chewy pumpkin snickerdoodle cookies with a hint of cinnamon.
Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup sugar for rolling
- 1 tsp cinnamon for rolling
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, butter, and sugars until smooth.
- Add eggs and mix well.
- In another bowl, combine flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet ingredients.
- Form dough into balls and roll in cinnamon sugar mixture.
- Place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges are golden.
- Let cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- For a stronger flavor, add more spices.
- Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: chewy pumpkin snickerdoodle cookies
