Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat Recipe

Chewy Pumpkin Snickerdoodle Cookies are the perfect autumn treat that combines the warm, comforting flavors of pumpkin spice with the classic sweetness of snickerdoodles. As the leaves change and the air turns crisp, these cookies bring a sense of nostalgia and joy that many of us cherish during the fall season. Originating from the traditional snickerdoodle, which has roots in German and American baking, this delightful twist adds a seasonal flair that is hard to resist.

People love these Chewy Pumpkin Snickerdoodle Cookies not only for their irresistible taste but also for their soft, chewy texture that melts in your mouth. The combination of pumpkin puree and cinnamon creates a flavor profile that is both comforting and festive, making them a favorite for gatherings, holidays, or simply a cozy night in. Plus, they are incredibly easy to make, allowing you to whip up a batch in no time. Join me in exploring this delicious recipe that is sure to become a staple in your fall baking repertoire!

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 cup granulated sugar (for rolling)
• 2 teaspoons ground cinnamon (for rolling)

Preparing the Dough

Let’s get started on these delicious chewy pumpkin snickerdoodle cookies! First, we need to prepare our dough. Follow these steps:

1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Use an electric mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy.
2. Add the pumpkin puree, eggs, and vanilla extract to the butter-sugar mixture. Mix on low speed until everything is well combined. Make sure to scrape down the sides of the bowl to incorporate all the ingredients.
3. In a separate bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon, ground nutmeg, salt, and ground ginger. This will ensure that all the dry ingredients are evenly distributed.
4. Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Be careful not to overmix; we want our cookies to be soft and chewy!
5. Once the dough is mixed, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is crucial as it helps the cookies maintain their shape while baking.

Preparing the Cinnamon Sugar Coating

While the dough is chilling, let’s prepare the cinnamon sugar coating that will give our cookies that classic snickerdoodle flavor.

1. In a small bowl, combine 1/4 cup of granulated sugar and 2 teaspoons of ground cinnamon. Mix well until the cinnamon is evenly distributed throughout the sugar.
2. Set this mixture aside until we are ready to roll the cookies.

Baking the Cookies

Now that our dough is chilled and our cinnamon sugar is ready, it’s time to bake these delightful cookies!

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Using a cookie scoop or a tablespoon, scoop out portions of the chilled dough and roll them into balls, about 1.5 inches in diameter.
3. Roll each dough ball in the cinnamon sugar mixture until fully coated. This will give the cookies a beautiful, sweet crust.
4. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
5. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The centers may look a little underbaked, but they will continue to cook on the baking sheet after being removed from the oven.
6. Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This will help them firm up a bit before transferring them to a wire rack.
7. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. This step is essential for achieving that perfect chewy texture!

Storing the Cookies

Now that our cookies are baked and cooled, let’s talk about how to store them to keep them fresh and delicious.

1. Once the cookies are completely cooled, you can store them in an airtight container at room temperature. They will stay fresh for about a week.
2. If you want to keep them longer, consider freezing them. Place the cooled cookies in a single layer on a baking sheet and

Conclusion:

In summary, these Chewy Pumpkin Snickerdoodle Cookies are an absolute must-try for anyone looking to indulge in a delightful fall treat. The combination of warm pumpkin spice and the classic snickerdoodle flavor creates a unique and comforting cookie that is perfect for any occasion, whether it’s a cozy night in or a festive gathering with friends and family. For serving suggestions, I love to pair these cookies with a warm cup of apple cider or a rich pumpkin spice latte for the ultimate autumn experience. You can also experiment with variations by adding chocolate chips, nuts, or even a drizzle of caramel on top for an extra special touch. I encourage you to give this recipe a try and share your experience with me! I would love to hear how your Chewy Pumpkin Snickerdoodle Cookies turn out and any creative twists you might add. So roll up your sleeves, preheat that oven, and let the delicious aroma fill your home. Happy baking!

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