As I stood in my cozy Mendocino kitchen, the salty scent of the ocean wafting through the open window, I felt that familiar excitement bubbling up within me. The glorious autumn season had arrived, and with it, my undeniable urge to bake. This time, I was inspired to create something special, Chewy Pumpkin Snickerdoodle Cookies with Cinnamon Sugar Coating.
I vividly recall the first time I combined the warmth of pumpkin with the comforting spices of cinnamon and sugar. The moment the cookies emerged from the oven, their golden edges crisping ever so slightly while the centers remained soft and chewy, a sense of satisfaction washed over me. Each bite would transport me back to my childhood, wrapped in blankets and savoring sweet treats with loved ones.
Flavor and Popularity
The Unique Flavor Profile of Chewy Pumpkin Snickerdoodle Cookies with Cinnamon Sugar Coating
Chewy Pumpkin Snickerdoodle Cookies with Cinnamon Sugar Coating boast a symphony of flavors that delight the senses. The warm, earthy notes of pumpkin blend beautifully with the sweet-spicy essence of cinnamon, creating an irresistible treat that invites you to reach for just one more. The signature snickerdoodle tang, a result of cream of tartar, adds a unique zip that distinguishes these cookies from classic pumpkin recipes. Each cookie is enveloped in a crunchy cinnamon sugar coating, offering a delightful contrast to the soft, pillowy interior. It’s no wonder they hold a special place in both my heart and those of my friends and family.
Why This Recipe Is a Family Favorite and Crowd-Pleaser
Every time I bake these Chewy Pumpkin Snickerdoodle Cookies, I notice the same delightful reaction from everyone who tries them. The warm spices and cozy flavors evoke memories of fall gatherings, crisp leaves crunching beneath our boots, laughter echoing through the air. Whether it’s a quiet evening at home or a lively potluck, these cookies bring people together. They are not only delicious; they exude a spirit of comfort and warmth, making them an instant favorite amongst both young and old.
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Chewy Pumpkin Snickerdoodle Cookies , 7 Irresistible Reasons to Bake Today
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Chewy, warmly spiced, and wrapped in a cinnamon sugar coating, these pumpkin snickerdoodles are the ultimate fall treat. A soft interior meets a crisp edge in each bite, combining the cozy flavors of pumpkin, cinnamon, and nutmeg.
Ingredients
2 cups all-purpose flour
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon cream of tartar
1 teaspoon baking soda
½ cup unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
1 large egg
1 cup pumpkin puree
¼ cup granulated sugar (for coating)
1 tablespoon cinnamon (for coating)
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream together butter, brown sugar, and granulated sugar until fluffy.
3. Add the egg and pumpkin puree; mix until smooth.
4. In a separate bowl, whisk flour, cinnamon, nutmeg, cream of tartar, and baking soda.
5. Gradually combine dry ingredients into the wet mixture until fully incorporated.
6. In a small bowl, mix ¼ cup granulated sugar and 1 tablespoon cinnamon.
7. Scoop dough into balls and roll each in the cinnamon sugar mixture.
8. Place on baking sheet and bake for 10–12 minutes until edges are golden.
9. Cool slightly on the sheet, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 7 days.
You can freeze the cookies for up to 3 months; thaw at room temperature before serving.
Flax eggs can replace regular eggs for a vegan version.
Avoid overbaking to maintain a chewy center.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 11g
- Sodium: 105mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: chewy pumpkin snickerdoodle cookies, fall cookies, cinnamon sugar cookies, pumpkin snickerdoodles
Ingredients and Preparation
Essential Ingredients and Possible Substitutions
To create these delectable cookies, gather the following essential ingredients:
- All-purpose flour: This forms the base of your cookies. For a gluten-free option, substitute with a gluten-free flour blend.
- Pumpkin puree: Use canned pumpkin for convenience or roast your own pumpkin for a fresh, earthy flavor.
- Brown sugar and granulated sugar: The brown sugar adds moistness and depth, while granulated sugar provides sweetness and crispiness.
- Cinnamon and nutmeg: Essential for that cozy fall flavor. You can also add a pinch of ground ginger for an extra kick.
- Eggs: Standard eggs add moisture and binding. For a vegan option, substitute with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg).
- Butter: Use unsalted butter for balanced flavor. For a dairy-free alternative, coconut oil works wonderfully.
- Cream of tartar: Gives the cookies their signature snickerdoodle tang. If you don’t have it, you can replace it with an equal amount of baking powder.
Step-by-Step Recipe Instructions with Tips
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together ½ cup of softened unsalted butter with 1 cup of brown sugar and ½ cup of granulated sugar until it’s light and fluffy.
- Add 1 large egg and 1 cup of pumpkin puree. Mix until fully combined.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, 1 teaspoon of cream of tartar, and 1 teaspoon of baking soda.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a small bowl, mix together ¼ cup of granulated sugar and 1 tablespoon of cinnamon for the coating.
- Using a spoon, scoop out dough and roll into balls. Then roll each ball in the cinnamon sugar mixture before placing them on the prepared baking sheet.
- Bake for 10-12 minutes or until you see the edges turn golden. Allow cooling on the baking sheet for a few minutes before transferring to a wire rack.
Cooking Techniques and Tips
How to Cook Chewy Pumpkin Snickerdoodle Cookies with Cinnamon Sugar Coating Perfectly
For perfectly chewy Chewy Pumpkin Snickerdoodle Cookies, don’t overbake them. The key is to remove them from the oven as soon as the edges are golden and the centers still look slightly undercooked. They will continue to set while cooling.
Common Mistakes to Avoid
A common mistake is using too much flour, which can lead to dry cookies. Always spoon your flour into the measuring cup and level it off with a knife for accuracy. Additionally, ensure your baking soda and cream of tartar are fresh, as expired ingredients can hinder your cookies from achieving that perfect rise.
Health Benefits and Serving Suggestions
Nutritional Value of Chewy Pumpkin Snickerdoodle Cookies with Cinnamon Sugar Coating
Though cookies are a delightful indulgence, these Chewy Pumpkin Snickerdoodle Cookies with Cinnamon Sugar Coating contain some wholesome ingredients. Pumpkin is rich in vitamins A and C, fiber, and antioxidants. While they are not a health food, you can enjoy them guilt-free as an occasional treat.
Best Ways to Serve and Pair This Dish
These cookies shine when served warm with a glass of milk or a hot cup of spiced chai. They also make fantastic additions to holiday cookie platters, ensuring your guests are enchanted by their flavors. If you’re feeling adventurous, serve them alongside a scoop of vanilla ice cream for a delightful dessert twist.
FAQ Section
What type of mushrooms are best for Chewy Pumpkin Snickerdoodle Cookies with Cinnamon Sugar Coating?
Mushrooms are not typically included in Chewy Pumpkin Snickerdoodle Cookies, as the flavor profile revolves around pumpkin and spices. However, if you’re interested in incorporating mushrooms in savory baked goods, opt for earthy varieties like shiitake or cremini for robust flavors.
Can I use dried garlic instead of fresh?
Dried garlic is not advisable in this sweet cookie recipe. The cookies require sweet and spicy flavors, so it’s best to stick with warm spices like cinnamon and nutmeg.
How do I store leftover Chewy Pumpkin Snickerdoodle Cookies with Cinnamon Sugar Coating?
Store your leftover cookies in an airtight container at room temperature for up to one week. For longer-lasting freshness, store them in the refrigerator, but be sure to bring them to room temperature before serving.
Can I freeze Chewy Pumpkin Snickerdoodle Cookies with Cinnamon Sugar Coating?
Absolutely! These cookies freeze beautifully. Allow them to cool completely, then layer them in an airtight container with parchment paper between layers. They can be frozen for up to three months, and when the craving strikes, simply let them thaw at room temperature before enjoying.
In closing, I truly hope you take the time to whip up a batch of Chewy Pumpkin Snickerdoodle Cookies with Cinnamon Sugar Coating. If you’re like me, you’ll find these treats to be more than just a cookie; they are little bites of nostalgia, a taste of home wrapped in warmth and love. There’s something comforting about baking and sharing these cookies with friends and family, especially as the seasons change. Trust me; you’ll want to make this again and again.
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