Pumpkin Recipes | Chewy Pumpkin Snickerdoodle Cookies
Fun and Flavorful Pumpkin Recipe for The Best Fall Vibes– Pumpkin Snickerdoodle Cookies: An Amazingly Flavorful Fall Staple!
During this beautiful time of the year, I like to create warm, cozy and inviting Fall vibes in my kitchen. Hearty soups, and chewy cookies; all filling the kitchen with the scent of cinnamon, pumpkin, vanilla, and nutmeg. These Pumpkin Snickerdoodle Cookies are such a heavenly delight; they’re chewy, buttery, and incredibly soft. You won’t hold yourself from eating one after the other; I always double the recipe for this one!
Try out these Pumpkin Snickerdoodle cookies and fill your kitchen with the beautiful, warm, and cozy smell of pumpkin, cinnamon and vanilla. They’re easy, fun, and will definitely put on a smile on everyone’s face.
What ingredients do I need for this Pumpkin cookies recipe?
1 cup unsalted butter
2/3 cup Pumpkin Puree (room temperature)
½ cup granulated sugar
½ cup + 2 tablespoons dark brown sugar
2 large egg yolks (room temperature)
2 teaspoon vanilla extract
1 2/3 cup+ 1 tablespoon flour
1 ½ teaspoons pumpkin spice,1 teaspoon baking soda,1 teaspoon cream of tartar
½ teaspoon Kosher salt
1/3 cup granulated sugar (for rolling)
1 teaspoon ground cinnamon (for rolling)
How to make these Pumpkin Snickerdoodle Cookies?
Preheat your oven to 350 degrees F. Place parchment paper on two baking trays and put them aside.
Use a stainless steel pan to brown the butter over medium heat. Once it starts to pop and form a foam, stir occasionally so as not to burn. Remove the pan from the heat when you smell a nutty aroma and the color turn golden brown.
Pour your browned butter into a heat-proof measuring cup and sit in the fridge for about 45 to 60 minutes (stir every 20 min). When you check with a thermometer, it should read 70 to 75 F (the temperature shouldn’t be warmer or it’ll cause the cookies to flatten).
Layer the pumpkin puree on a plate and use paper towels to soak up the extra liquid. Repeat this process until the pumpkin puree feels pretty dry (it should be like soft playdough). Measure about 1/3 cup.
Once your butter is cool enough, mix the granulated sugar and brown sugar for 1 minute. (it should have wet sand texture).
Whisk together the vanilla, egg yolks, and the dried pumpkin puree.
Combine the flour, pumpkin spice, salt, cream of tartar, and baking soda until you form dough, then let it chill in the fridge for about 5 minutes or until it firms up a bit.
While the dough is sitting in the fridge, take a small bowl and mix in the cinnamon and 1/3 cup of granulated sugar.
Remove the Pumpkin cookies dough from the fridge, scoop into 3 tablespoon-sized balls, roll each ball through the cinnamon sugar then transfer into the previously prepared baking sheets, spacing at 2 to 3 inches apart.
Bake for 10 to 12 minutes or until the edges turn golden brown. Let your cookies cool completely before serving or storing for later.
Chewy Pumpkin Snickerdoodle Cookies: The Absolute Favorite Cookies for This Time of the Year.
Create the perfect fall vibes inside your kitchen and fill your entire home with the nice smell of pumpkin snickerdoodle cookies. Serve these delicious treats with your favorite hot beverage and in the amazing company of family and friends.
Helpful Tips and Variations:
How can I substitute the pumpkin spice? If you don’t have pumpkin spice; you can mix cinnamon, nutmeg, and ground cloves.
How can I replace pumpkin puree? You can either use sweet potato puree or butternut squash puree, but I highly recommend using Pumpkin Puree If possible.
Is it possible to use canned pumpkin to replace pumpkin puree? They’re almost the same thing, but be sure the canned pumpkin is 100% pumpkin.
How can I store leftovers? You can keep your pumpkin cookies at room temperature in an airtight container for 3 to 4 days.
Can I freeze this Pumpkin cookies? If you plan on freezing the cookies, don’t roll them in cinnamon sugar, just store the cookie balls in freezer friendly container or freezer bag. Let the cookies defrost until room temperature them roll them in cinnamon sugar before baking.
How can I serve these Cookies?
I like to serve these golden brown cookies on a platter with different other Fall treats and various nuts when receiving guests for an afternoon tea or coffee. Sometimes, I like to pair them with a nice bowl of vanilla and cinnamon ice cream. It makes a great, cozy, and flavorful snack among friends or family.
Pumpkin Recipes – Chewy Pumpkin Snickerdoodle Cookies
Ingredients
- 1 cup unsalted butter
- 2/3 cup Pumpkin Puree room temperature
- ½ cup granulated sugar
- ½ cup + 2 tablespoons dark brown sugar
- 2 large egg yolks room temperature
- 2 teaspoon vanilla extract
- 1 2/3 cup+ 1 tablespoon flour
- 1 ½ teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon Kosher salt
- 1/3 cup granulated sugar for rolling
- 1 teaspoon ground cinnamon for rolling
Instructions
- Preheat your oven to 350 degrees F. Place parchment paper on two baking trays and put them aside.
- Use a stainless steel pan to brown the butter over medium heat. Once it starts to pop and form a foam, stir occasionally so as not to burn. Remove the pan from the heat when you smell a nutty aroma and the color turn golden brown.
- Pour your browned butter into a heat-proof measuring cup (you should have 1 cup) and sit in the fridge for about 45 to 60 minutes (stir every 20 min). When you check with a thermometer, it should read 70 to 75 F (the temperature shouldn’t be warmer or it’ll cause the cookies to flatten).
- Layer the pumpkin puree on a plate and use paper towels to soak up the extra liquid. Repeat this process until the pumpkin puree feels pretty dry (it should be like soft playdough). Measure about 1/3 cup.
- Once your butter is cool enough, mix the granulated sugar and brown sugar for 1 minute. (it should have wet sand texture).
- Whisk together the vanilla, egg yolks, and the dried pumpkin puree.
- Combine the flour, pumpkin spice, salt, cream of tartar, and baking soda until you form dough, then let it chill in the fridge for about 5 minutes or until it firms up a bit.
- While the dough is sitting in the fridge, take a small bowl and mix in the cinnamon and 1/3 cup of granulated sugar.
- Remove the cookie dough from the fridge, scoop into 3 tablespoon-sized balls, roll each ball through the cinnamon sugar then transfer into the previously prepared baking sheets, spacing at 2 to 3 inches apart.
- Bake for 10 to 12 minutes or until the edges turn golden brown. Let your cookies cool completely before serving or storing for later.
