Ah, fall! There’s just something magical about this season that makes me want to fill my kitchen with the warm, inviting scents of baking. And what better way to embrace the cozy vibes than with some chewy pumpkin snickerdoodle cookies? These soft and flavorful treats are perfect for chilly days when you want to curl up with a good book and a cup of tea. Trust me, once you take that first bite, you’ll be hooked! The combination of pumpkin and spices makes these cookies a delightful addition to any autumn gathering. Let’s dive into the recipe and make some cookie magic happen!

Ingredients List

Gathering your ingredients is half the fun! Here’s what you’ll need to whip up those delightful chewy pumpkin snickerdoodle cookies:

• 1 cup unsalted butter, softened: Make sure it’s at room temperature for easy mixing!
• 1 cup granulated sugar: This adds sweetness and helps with that lovely chewy texture.
• 1 cup packed brown sugar: The brown sugar brings a rich flavor and moisture to the cookies.
• 1 cup pumpkin puree: Use the canned variety or fresh, just make sure it’s pure pumpkin, not pumpkin pie filling.
• 2 large eggs: These will bind everything together and add a bit of richness.
• 3 1/2 cups all-purpose flour: This is the base of your cookie dough. Be sure to spoon and level it for the right measurement!
• 2 teaspoons cream of tartar: A must for that classic snickerdoodle flavor and texture.
• 1 teaspoon baking soda: This helps the cookies rise and gives them a nice fluffiness.
• 1/2 teaspoon salt: Just a pinch to enhance all those wonderful flavors.
• 1 tablespoon cinnamon: Ah, the spice of fall! It adds warmth and sweetness.
• 1/2 teaspoon nutmeg: This adds a lovely depth of flavor that pairs beautifully with pumpkin.
• 1/4 cup granulated sugar (for rolling): This is what makes the outside of the cookies sparkle and adds a sweet crunch.
• 1 tablespoon cinnamon (for rolling): Mix this with the sugar for that signature snickerdoodle taste!

How to Prepare Chewy Pumpkin Snickerdoodle Cookies

Are you ready to dive into the fun part? Making chewy pumpkin snickerdoodle cookies is super simple, and I’m here to guide you every step of the way! Let’s get those cookies in the oven!

Step-by-Step Instructions

Preheat the Oven

First things first, you’ll want to preheat your oven to 350°F (175°C). This is important because starting with a hot oven ensures your cookies bake evenly and get that perfect chewy texture. While it’s heating up, you can start mixing!

Creaming the Butter and Sugars

In a large bowl, take your softened butter and add in the granulated sugar and brown sugar. Using a hand mixer or a sturdy spatula, cream them together until everything is smooth and fluffy. You want it to be light and airy—this helps give the cookies that delightful chew!

Mixing in Pumpkin and Eggs

Now, it’s time to add the pumpkin puree and eggs to your butter mixture. Mix it all together until you don’t see any streaks of egg or pumpkin. Trust me, this is where the magic begins! The pumpkin adds moisture and flavor that makes these cookies irresistible.

Combining Dry Ingredients

In another bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. This step is crucial! Mixing the dry ingredients separately helps ensure everything is evenly distributed. Once they’re well combined, gradually add this dry mixture to the wet ingredients. Mix gently until just combined—don’t overdo it, or your cookies might lose that chewy goodness!

Forming the Dough Balls

Now comes the fun part! Using a cookie scoop or your hands, form the dough into balls about 1-2 inches in size. Roll each ball in the cinnamon-sugar mixture you prepared earlier. Place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart to give them room to spread.

Baking the Cookies

Pop those beauties in the oven and bake for 10-12 minutes. You want the edges to be set but the centers to remain soft. Once they’re done, let them cool on the baking sheet for about 5 minutes. This step is key for letting them firm up before transferring them to a wire rack to cool completely. Ah, the smell of pumpkin and cinnamon wafting through the kitchen—it’s pure bliss!

Nutritional Information

Before you dive into these chewy pumpkin snickerdoodle cookies, it’s good to know what you’re indulging in! Please keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just a general guide. Here’s what you can expect per cookie:

• Calories: 150
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 50mg
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Sugar: 10g

So, go ahead and enjoy these delightful cookies knowing they’re a tasty treat to brighten your fall days!

Tips for Success

To achieve the best chewy pumpkin snickerdoodle cookies, here are a few pro tips! First, make sure your butter is softened but not melted; this is crucial for the right texture. Also, don’t overmix the dough once you add the dry ingredients—mix just until combined to keep them chewy and soft. Letting the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack helps them firm up perfectly. And if you want an extra flavor boost, feel free to add a touch more cinnamon or even some chocolate chips for a delightful twist!

Variations on Chewy Pumpkin Snickerdoodle Cookies

If you’re feeling adventurous, there are so many fun ways to put a twist on these chewy pumpkin snickerdoodle cookies! For a nutty crunch, try adding chopped walnuts or pecans into the dough. They pair beautifully with the pumpkin flavor! Feeling spicy? You can switch things up by adding a bit of ginger or cloves for an extra layer of warmth. And if you love chocolate, toss in some chocolate chips or chunks for a delicious contrast. You could even drizzle a little caramel on top after baking for that sweet finishing touch. The possibilities are endless—get creative and make these cookies your own!

Serving Suggestions

These chewy pumpkin snickerdoodle cookies are perfect on their own, but why not elevate your experience? Pair them with a warm cup of spiced chai or a creamy pumpkin latte for a cozy afternoon treat. They also make a delightful addition to any fall gathering or festive dessert platter—everyone will love them!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the fresh pumpkin before using it in your chewy pumpkin snickerdoodle cookies. It adds a lovely freshness!

What if my dough is too sticky?
If your dough feels overly sticky, don’t worry! Just add a little more flour, a tablespoon at a time, until it’s manageable. But be careful not to add too much, or you might lose that chewy texture.

Can I freeze these cookies?
Yes, you can! Once baked, let the cookies cool completely, then store them in an airtight container or plastic bag. They’ll keep well in the freezer for up to two months. Just thaw at room temperature before enjoying again!

How can I make these cookies less sweet?
If you want to tone down the sweetness, you can reduce the granulated sugar by a few tablespoons. Just keep in mind it might slightly alter the texture!

Can I make these cookies gluten-free?
Definitely! Just swap the all-purpose flour for a gluten-free flour blend. Make sure to check the blend for xanthan gum, as that helps with texture and structure.

Chewy Pumpkin Snickerdoodle Cookies: 5 Steps to Delight!

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• Author: Julia marin
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Chewy pumpkin snickerdoodle cookies are soft and flavorful treats perfect for fall.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup pumpkin puree
• 2 large eggs
• 3 1/2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup granulated sugar (for rolling)
• 1 tablespoon cinnamon (for rolling)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
3. Add the pumpkin puree and eggs. Mix until well combined.
4. In another bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
6. In a small bowl, combine 1/4 cup sugar and 1 tablespoon cinnamon for rolling.
7. Using a cookie scoop or your hands, form dough balls and roll them in the cinnamon sugar mixture.
8. Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
9. Bake for 10-12 minutes or until the edges are set.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Ensure your butter is softened for easy mixing.
• Don’t overmix the dough to keep cookies chewy.
• Allow cookies to cool on the baking sheet to firm up.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 10g
• Sodium: 50mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: chewy pumpkin snickerdoodle cookies