. Chewy Pumpkin Snickerdoodle Cookies – esrecipes

Chewy Pumpkin Snickerdoodle Cookies

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Fall baking is my happy place. I remember as a kid, the scent of cinnamon and sugar swirling through my grandmother’s kitchen was the ultimate sign that cozy season had arrived. She always made the best snickerdoodles – crisp edges, soft centers, that unmistakable tangy sweetness. This year, I wanted to give that classic a seasonal twist. And so, these Chewy Pumpkin Snickerdoodle Cookies were born. They’re everything you love about a snickerdoodle, with a warm, comforting pumpkin spice kick.

Why You’ll Love These Cookies

These aren’t just any pumpkin cookies. These are special. Here’s why you’re going to reach for this recipe (and bake a batch – or two!):

  • Chewy Texture: The secret (which I’ll share!) is all about achieving that perfect chewy texture. We’re avoiding crumbly cookies and aiming for that satisfying, melt-in-your-mouth bite.
  • That Classic Snickerdoodle Tang: The cream of tartar is essential. It’s what gives snickerdoodles their signature tang, and it plays beautifully with the pumpkin spice.
  • Warm, Cozy Flavors: Pumpkin puree, cinnamon, ginger, nutmeg, and cloves – need I say more? It’s like a hug in cookie form.
  • Surprisingly Easy to Make: Don’t be intimidated! This recipe is straightforward and perfect for bakers of all skill levels.
  • Crowd-Pleasing: Let’s be real, who doesn’t love a snickerdoodle? Adding pumpkin just makes them even more irresistible.

Ingredients You’ll Need

Here’s everything you’ll need to conjure up a batch of these delightful cookies. Don’t worry, most are pantry staples!

For the Cookie Dough:

  • 1 cup (2 sticks) unsalted butter, softened (important – room temperature!)
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1/2 cup pumpkin puree (not pumpkin pie filling!)
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt

For the Cinnamon-Sugar Coating:

  • 1/2 cup granulated sugar
  • 2 tablespoons ground cinnamon

Let’s Bake! Step-by-Step Instructions

Okay, let’s get baking! This recipe is broken down into easy-to-follow steps.

1. Prep Time is Key:

  • Preheat your oven to 375°F (190°C).
  • Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.

2. Cream the Butter and Sugars:

  • In a large bowl (or the bowl of a stand mixer), beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This typically takes 3-5 minutes. Don’t rush this step – incorporating air is key for a chewy texture.
  • Scrape down the sides of the bowl as needed.

3. Add the Wet Ingredients:

  • Beat in the egg until well combined.
  • Stir in the pumpkin puree and vanilla extract. Mix until just combined. Don’t overmix at this stage.

4. Combine the Dry Ingredients:

  • In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, cream of tartar, and salt. This ensures the spices are evenly distributed.

5. Gradually Add the Dry Ingredients to the Wet:

  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, avoid overmixing! Overmixing develops the gluten in the flour, which can lead to tough cookies.

6. Prepare the Cinnamon-Sugar Coating:

  • In a shallow dish, combine the granulated sugar and cinnamon. Mix well.

7. Shape and Coat the Cookies:

  • Drop rounded tablespoons of dough into the cinnamon-sugar mixture. Roll to coat completely.
  • Place the coated cookies onto the prepared baking sheet, leaving about 2 inches between each cookie.

8. Bake to Perfection:

  • Bake for 8-10 minutes, or until the edges are golden brown and the centers are still slightly soft. Don’t overbake – that’s the secret to chewiness!
  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips, Variations, and Serving Suggestions

Want to take these Chewy Pumpkin Snickerdoodle Cookies to the next level? Here are a few ideas:

  • Brown Butter Boost: Brown the butter before creaming it with the sugars for a deeper, nuttier flavor. Let the browned butter cool slightly before using.
  • Spice it Up: Add a pinch of ground cardamom or allspice for an extra layer of warmth.
  • White Chocolate Chunks: Stir in 1/2 cup of white chocolate chunks to the dough for a sweet and decadent treat.
  • Orange Zest: Add the zest of one orange to the dough for a bright citrusy note.
  • Freezing: Cookie dough can be frozen! Scoop the dough into balls and freeze on a baking sheet. Transfer to a freezer bag once frozen solid. Bake directly from frozen, adding 2-3 minutes to the baking time.
  • Serving Suggestions: These cookies are delicious with a glass of cold milk, a cup of hot coffee, or a dollop of whipped cream. They also make a fantastic addition to a fall-themed dessert platter.

Nutritional Information (Approximate)

Serving size: 1 cookie

  • Calories: 150
  • Fat: 8g
  • Saturated Fat: 5g
  • Cholesterol: 15mg
  • Sodium: 80mg
  • Carbohydrates: 22g
  • Sugar: 14g
  • Fiber: 1g
  • Protein: 1g

Note: These values are estimates and can vary based on specific ingredients used.

Get Baking!

These Chewy Pumpkin Snickerdoodle Cookies are a guaranteed crowd-pleaser. They’re the perfect blend of classic comfort and seasonal spice. Don’t wait – gather your ingredients, preheat your oven, and get ready to fill your kitchen with the warm, inviting aroma of fall! I can’t wait to hear how they turn out for you. Happy baking!

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