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Chewy Pumpkin Snickerdoodles Recipe

Chewy Pumpkin Snickerdoodles Recipe
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★★★★★

5.1 from 19 reviews

These Chewy Pumpkin Snickerdoodles combine the classic cinnamon sugar coating with a soft, pumpkin-infused dough for a moist and flavorful twist on traditional snickerdoodles. With warm spices like cinnamon, nutmeg, and cloves, these cookies offer a perfect fall treat that’s both chewy and aromatic.

Ingredients

Scale

For Cinnamon Sugar Topping

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

For Cookies

  • 1 cup (226 g) unsalted butter
  • 2 cups plus 3 tablespoons (270 g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1 cup (200 g) dark brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 1/3 cup (80 g) pumpkin puree (not pumpkin pie filling)
  • 1 egg yolk, room temperature
  • 1 tablespoon molasses (not blackstrap)
  • 1 1/2 teaspoons vanilla extract

Instructions

  1. Brown the Butter: Melt the unsalted butter in a large saucepan over medium heat. Stir occasionally as it melts and begins to foam and crackle. Continue stirring until the sizzling sounds stop and golden brown bits form at the bottom, emitting a nutty aroma. Remove from the heat and pour the browned butter and milk solids into a large bowl. Chill in the refrigerator for 30 minutes until cool but still mostly liquid.
  2. Prepare Pumpkin Puree: Place the pumpkin puree on a plate lined with two layers of paper towels, then cover with another paper towel. Blot to remove excess moisture and set aside.
  3. Cream Sugars with Brown Butter: Using a stand mixer fitted with the paddle attachment, combine the cooled browned butter with granulated sugar and dark brown sugar. Mix on medium-low speed for 1 minute until the mixture resembles wet sand.
  4. Add Wet Ingredients: Mix in the pumpkin puree, egg yolk, molasses, and vanilla extract until just combined, about 30 seconds. Scrape down the sides of the bowl to ensure even mixing.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, nutmeg, ginger, cloves, and kosher salt.
  6. Combine Wet and Dry Mixtures: Gradually add dry ingredients to the butter-pumpkin mixture and mix until just combined with a few streaks of flour remaining. Avoid overmixing. Refrigerate the dough, uncovered, for 30 minutes to firm up.
  7. Prepare Oven and Baking Sheets: While dough chills, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  8. Make Cinnamon Sugar Coating: Whisk together remaining granulated sugar and cinnamon in a shallow bowl for rolling the cookie dough.
  9. Shape and Coat Dough: Use a large cookie scoop to portion approximately 2-ounce dough balls. Without rolling between palms, gently place dough into the cinnamon sugar mixture and coat all sides with your hands.
  10. Arrange Cookies and Bake: Place coated dough balls on prepared baking sheets, spacing them 2 to 3 inches apart to allow spreading. Bake on the center rack for 9 to 10 minutes until edges are set and tops begin to crack. Avoid overbaking to maintain chewiness.
  11. Cool and Serve: Remove cookies from the oven and cool on baking sheets for 5 to 10 minutes before transferring to a wire rack. Optionally, sprinkle with additional cinnamon sugar before serving.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • Chilling the dough is crucial to prevent cookies from spreading too much and to improve texture.
  • Do not overbake; cookies should be soft and chewy with slightly crisp edges.
  • Brown butter imparts a rich, nutty flavor unique to this recipe.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition

Keywords: pumpkin snickerdoodles, chewy pumpkin cookies, fall cookies, pumpkin spice cookies, brown butter cookies

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