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Chewy Pumpkin Snickerdoodle Cookies Recipe

Chewy Pumpkin Snickerdoodle Cookies Recipe
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★★★★★

5.2 from 21 reviews

These Chewy Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar coating of snickerdoodles with the moist, rich flavor of pumpkin puree, delivering a soft and chewy autumn-inspired treat perfect for the fall season or anytime you crave a cozy cookie. The secret to their perfect texture lies in using browned butter and properly drying the pumpkin puree to avoid excess moisture.

Ingredients

Scale

Main Ingredients

  • 1 cup unsalted butter
  • 2/3 cup Libby’s Pumpkin Puree, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup + 2 tablespoons dark brown sugar, packed
  • 2 large egg yolks, room temperature
  • 2 teaspoons vanilla extract
  • 1 2/3 cup + 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt

For Rolling

  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside for later.
  2. Brown the Butter: In a large stainless steel pan, brown the butter over medium heat. The butter will foam and crackle as it cooks; this is normal. Watch closely and stir occasionally to prevent burning. When small brown bits form at the bottom and it smells nutty, remove from heat. You should have slightly less than 1 cup (about 184 grams) of browned butter.
  3. Cool the Butter: Pour the browned butter into a glass measuring cup and chill in the refrigerator, stirring every 20 minutes, for about 45-60 minutes until it reaches 70-75°F (21-24°C). The butter should be cool but still liquid. This cooling phase is critical to prevent cookies from spreading too much.
  4. Dry the Pumpkin Puree: Spread the pumpkin puree on a plate and press a stack of paper towels into it to soak up excess moisture. Scrape and spread the pumpkin again, repeating with fresh paper towels until the puree feels dry and malleable like soft playdough, measuring about 1/3 cup (68-75 grams).
  5. Combine Sugars and Butter: Once the butter is cooled, whisk in the brown sugar and granulated sugar together for about 1 minute until the mixture resembles wet sand.
  6. Add Egg Yolks, Vanilla, and Pumpkin: Whisk in the two large egg yolks, vanilla extract, and the dried pumpkin puree until well combined.
  7. Fold in Dry Ingredients: Gently fold in the all-purpose flour, pumpkin spice, baking soda, cream of tartar, and kosher salt just until incorporated. Avoid overmixing. Chill the dough in the refrigerator for 5 minutes to firm it up; longer chilling is okay if dough remains too soft.
  8. Prepare Cinnamon Sugar: In a small bowl, mix together the granulated sugar and ground cinnamon to make the coating for the cookie dough balls.
  9. Shape and Roll Cookies: Scoop the dough into balls about 3 tablespoons each. Roll each ball thoroughly in the cinnamon sugar mixture, then place on prepared baking sheets about 2-3 inches apart to allow room for spreading.
  10. Bake the Cookies: Bake one tray at a time in the preheated oven for 10-12 minutes or until the edges are golden and the centers remain puffy and slightly underbaked for optimal chewiness.
  11. Cool and Store: Let the baking sheet cool completely on a wire rack before transferring cookies. Store leftovers in an airtight container at room temperature for 2-3 days. If freezing dough balls, thaw them to room temperature before baking.

Notes

  • Measure flour using the spoon-level method or a kitchen scale for accuracy to avoid dense, dry cookies.
  • Cooling the browned butter is crucial to maintain cookie shape and achieve chewiness.
  • For smaller cookies, use a 2-tablespoon scoop and bake for approximately 9 minutes.
  • Libby’s Pumpkin Puree is recommended for consistent moisture content and flavor.
  • Ensure pumpkin puree is dried well to avoid overly puffy cookies.
  • If cookies spread too thin, verify that your browned butter was fully cooled before mixing.

Nutrition

Keywords: Pumpkin cookies, Snickerdoodle, Chewy cookies, Fall desserts, Pumpkin spice, Brown butter cookies

Find it online: https://mixitwitjoe.com/chewy-pumpkin-snickerdoodle-cookies-recipe/