Chewy Pumpkin Snickerdoodle Cookies: Fall’s Favorite Treat
Warm, Spiced, and Perfectly Chewy
As the leaves begin to change and the air turns crisp, there’s no better way to welcome the cozy season of fall than with a batch of Chewy Pumpkin Snickerdoodle Cookies. These cookies are a delightful fusion of the classic snickerdoodle’s cinnamon-sugar coating and the rich, earthy flavors of pumpkin. Get ready to fill your home with the inviting scent of autumn and treat yourself to a sweet, spiced delight.
Ingredients:
For the Cookie Dough:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 egg
- 1/2 cup pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
For the Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions:
1. Preheat Your Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, allspice, and cloves). Set aside.
3. Cream the Butter and Sugar:
- In a large bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy, about 2-3 minutes.
4. Add Egg and Pumpkin:
- Beat in the egg, then stir in the pumpkin puree and vanilla extract until well combined.
5. Incorporate the Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; stop as soon as no streaks of flour remain.
6. Make Cinnamon-Sugar Coating:
- In a small bowl, combine the remaining 1/4 cup of granulated sugar and 2 teaspoons of ground cinnamon to create the cinnamon-sugar coating.
7. Form Cookie Dough Balls:
- Scoop out rounded tablespoons of cookie dough and roll them into balls. Then, roll each dough ball in the cinnamon-sugar mixture until coated.
8. Flatten and Bake:
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Use the bottom of a glass or your fingers to gently flatten each cookie to your desired thickness.
9. Bake to Perfection:
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
10. Cool and Enjoy:
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. As they cool, they’ll become wonderfully chewy and loaded with warm, spiced flavor.
Tips and Variations:
Customizing Your Pumpkin Snickerdoodle Cookies
Tips:
- Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best results. The pie filling has added sugar and spices, which can throw off the cookie’s balance.
- For extra texture and flavor, consider adding 1/2 cup of chopped nuts (like walnuts or pecans) or 1/2 cup of raisins or chocolate chips to the cookie dough.
Variations:
- If you’re a fan of cream cheese, you can add a delightful twist by adding a small dollop of cream cheese to the center of each cookie ball before baking. This creates a delightful surprise inside.
Customization:
- These cookies are perfect for creating delightful cookie sandwiches. Simply spread a layer of cream cheese frosting between two cookies for a tasty pumpkin snickerdoodle sandwich.
Storage:
- Store your Chewy Pumpkin Snickerdoodle Cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months in an airtight container or freezer-safe bag.
Cook’s Note:
- Chewy Pumpkin Snickerdoodle Cookies capture the essence of autumn in every bite. The combination of warm spices, soft texture, and sweet cinnamon-sugar coating makes them a must-have treat during the fall season. Enjoy these cookies with a hot cup of tea or coffee as you embrace the beauty of fall.
