Chewy Pumpkin-Doodle Snickerdoodle Cookies

When you hope to enjoy a treat that embodies warmth, nostalgia, and the essence of cozy evenings, nothing beats a batch of Chewy Pumpkin-Doodle Snickerdoodle Cookies. These delightful cookies combine the buttery sweetness of classic snickerdoodles with the rich, spiced flavors of pumpkin, creating an irresistible texture that’s crispy on the outside and soft on the inside. Picture this: a chilly winter evening, a warm cup of tea in hand, and the comforting aroma of cinnamon and pumpkin wafting through your home. Not only do these cookies make your taste buds dance, but they also serve as the perfect activity for family gatherings, where laughter keeps you entertained while your kitchen fills with happiness. Inspired by a traditional snickerdoodle recipe, these Chewy Pumpkin-Doodle Snickerdoodle Cookies are equally simple, making them an instant crowd-pleaser. So, gather your loved ones, and let’s make some magic in the kitchen!

What are Chewy Pumpkin-Doodle Snickerdoodle Cookies?

Chewy Pumpkin-Doodle Snickerdoodle Cookies — now, that’s a mouthful! Doesn’t it just make you curious about how such an intriguing name came to be? Perhaps it was because they’re like three different desserts rolled into one! I can imagine a friendly kitchen debate, with someone shouting, “The way to a man’s heart is through his stomach!” and another replying with, “But what if we can combine the best of all worlds with these cookies?” They’re a playful twist on the beloved snickerdoodle, generously infused with pumpkin goodness that dances harmoniously with a hint of spice. The next time you find yourself craving a sweet treat, why not whip up a batch of these delightful cookies? Your friends and family will thank you!

Why You’ll Love This Chewy Pumpkin-Doodle Snickerdoodle Cookies

One bite of these Chewy Pumpkin-Doodle Snickerdoodle Cookies, and you’ll be in cookie heaven! The main dish highlight is undoubtedly the incredible combination of flavors: buttery, pumpkin-filled goodness with cinnamon goodness that lingers on your palate. Plus, cooking at home saves money while also allowing you to involve your loved ones in the baking process, making it a beautifully shared experience. You’ll also appreciate the beautiful sugar-and-cinnamon coating that lends a satisfying crunch as you sink your teeth into the soft, chewy center. It’s like enjoying a warm embrace right from your cookie jar! If you love the idea of cozying up with a hot beverage and a snack reminiscent of your childhood, then it’s time to get baking!

How to Make Chewy Pumpkin-Doodle Snickerdoodle Cookies

Quick Overview

Making Chewy Pumpkin-Doodle Snickerdoodle Cookies is easy and incredibly satisfying. In just about 20 minutes, you can prepare the dough, and the baking will take around 12-15 minutes, resulting in cookies that ooze warmth and flavor with every bite. These cookies are perfect for beginners and experienced bakers alike, and they’ll quickly become a family favorite!

Ingredients

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup pumpkin puree
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup sugar for rolling
• 1 tablespoon cinnamon for rolling

Step-by-Step Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (177°C). This will ensure your cookies bake evenly and rise perfectly.
2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Set it aside.
3. Cream the Butter and Sugars: In a separate mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
4. Add the Eggs and Pumpkin: Then, mix in the pumpkin puree, eggs, and vanilla extract until the mixture is well combined and smooth.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep your cookies tender.
6. Form Cookie Balls: In a small bowl, combine the 1/4 cup of sugar and 1 tablespoon of cinnamon for rolling. Scoop out tablespoon-sized amounts of dough and roll them into balls. Roll each ball in the sugar-cinnamon mixture.
7. Bake the Cookies: Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden but the centers are still soft.
8. Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Top Tips for Perfecting Chewy Pumpkin-Doodle Snickerdoodle Cookies

1. Substitutions: If you’re in need of a quick swap, you can substitute coconut oil for butter if you prefer a dairy-free option. This may slightly alter the flavor, but it will still yield delicious cookies.
2. Avoid Overbaking: Keep an eye on your cookies as they bake. It’s easy to overbake them, leading to less chewy cookies. They should look slightly underbaked in the center when you take them out since they will continue to set as they cool.
3. Chill the Dough: If you find that your dough is too sticky to work with, consider chilling it for about 30 minutes before rolling into balls. This can help maintain the cookie shape while baking.

Storing and Reheating Tips

To keep your Chewy Pumpkin-Doodle Snickerdoodle Cookies fresh, store them in an airtight container at room temperature. They should stay delicious for up to a week. If you want to prolong their life, consider freezing the cookies. Place them in a freezer-safe container separated by parchment paper, and they can last up to 3 months. When you’re ready to indulge again, simply reheat them in a 350°F oven for about 5-7 minutes, and you’ll be transported back to that cozy kitchen aroma. Enjoy!

Now that you have the complete guide to making delightful Chewy Pumpkin-Doodle Snickerdoodle Cookies, why not gather your ingredients and start baking today? Your family will surely thank you!

Chewy Pumpkin-Doodle Snickerdoodle Cookies

These delightful cookies combine the buttery sweetness of classic snickerdoodles with the rich, spiced flavors of pumpkin, creating a perfect treat for cozy evenings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon nutmeg

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup pumpkin puree
• 2 large eggs
• 2 teaspoons vanilla extract

For Rolling

• 1/4 cup sugar for rolling
• 1 tablespoon cinnamon for rolling

Method

 

Preparation

1. Preheat your oven to 350°F (177°C).
2. In a large bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Set it aside.
3. In a separate mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
4. Mix in the pumpkin puree, eggs, and vanilla extract until the mixture is well combined and smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
6. In a small bowl, combine the 1/4 cup of sugar and 1 tablespoon of cinnamon for rolling.
7. Scoop out tablespoon-sized amounts of dough and roll them into balls, then roll each ball in the sugar-cinnamon mixture.

Baking

1. Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
2. Bake for 12-15 minutes, or until the edges are lightly golden but the centers are still soft.
3. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a dairy-free option, substitute coconut oil for butter. Keep an eye on your cookies to avoid overbaking. If dough is too sticky, refrigerate for 30 minutes before rolling into balls. Store in an airtight container at room temperature.