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If you’re on a quest to find the ultimate fall cookie, look no further than Chewy Pumpkin Snickerdoodle Cookies. These delightful treats capture the essence of autumn with their perfect blend of pumpkin, spice, and everything nice. Whether you’re an avid baker or new to the kitchen, these cookies promise a soft and chewy texture with a hint of pumpkin spice that will have everyone reaching for more.
Ingredients List
To create the perfect batch of Chewy Pumpkin Snickerdoodle Cookies, it’s important to gather all your ingredients beforehand. Here’s what you’ll need:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 cup granulated sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
Timing
Understanding the timing is crucial to ensure your cookies turn out perfectly. Here’s a breakdown of how long each step of the process will take:
- Preparation Time: Approximately 15 minutes
- Cooking Time: 10-12 minutes per batch
- Cooling Time: 20 minutes
- Total Time: About 45-50 minutes
These cookies are perfect for a quick baking session on a cozy afternoon.
Step-by-Step Instructions
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent the cookies from sticking. This step ensures even baking and easy cleanup.
Step 2: Prepare the Dough
In a large mixing bowl, cream together the butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer. Next, add the pumpkin puree, eggs, and vanilla extract, beating until well combined. The mixture may look slightly curdled; that’s completely normal and will resolve once you add the dry ingredients.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves. Gradually add the dry ingredients to the wet mixture, mixing gently until a soft dough forms. Be careful not to overmix as this can lead to tough cookies.
Step 4: Form the Cookies
In a small bowl, mix together the remaining granulated sugar and ground cinnamon for the coating. Use a cookie scoop or tablespoon to portion out the dough. Roll each scoop into a ball and then roll it in the cinnamon sugar mixture to coat all sides.
Step 5: Bake
Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops have a slight crackle.
Step 6: Cool and Serve
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy the delightful texture of chewy and flavorful Chewy Pumpkin Snickerdoodle Cookies.
Nutritional Info
Being conscious of what we eat helps us enjoy treats with balance. Here’s the nutritional breakdown for these cookies:
- Serving Size: 1 cookie (based on a batch of 24)
- Calories: Approximately 150
- Total Fat: 7g
- Saturated Fat: 4.5g
- Cholesterol: 35mg
- Sodium: 80mg
- Total Carbohydrate: 21g
- Dietary Fiber: 0.5g
- Sugars: 12g
- Protein: 2g
These cookies are a wonderful treat but do enjoy them in moderation as part of a balanced diet.
Healthier Alternatives
If you’re looking to modify the Chewy Pumpkin Snickerdoodle Cookies for a healthier lifestyle, consider the following substitutions:
- Butter Substitution: Replace half the butter with unsweetened applesauce to reduce fat content.
- Sugar Alternatives: Use coconut sugar or a sugar substitute like Stevia for a lower glycemic index.
- Flour Options: Substitute part of the all-purpose flour with whole wheat flour for added fiber.
- Egg Replacement: Use flaxseed meal mixed with water as a vegan egg substitute if needed.
These tweaks can blend into your dietary needs without compromising on the irresistible taste and texture of these delightful cookies.
Serving Suggestions
While these cookies are delicious on their own, here are a few serving ideas to elevate the experience:
- Cookie Sandwiches: Pair them with cream cheese frosting in the middle for a decadent cookie sandwich.
- Paired with Hot Drinks: Serve with a cup of hot cocoa or chai for a complete autumn experience.
- Holiday Treat Platter: Include them in a holiday cookie platter alongside gingerbread and sugar cookies. Check out our Chewy Pumpkin Snickerdoodle Cookies for more ideas.
Common Mistakes to Avoid
Even seasoned bakers can encounter a few hiccups when making new recipes. Here are some common mistakes to watch out for when preparing Chewy Pumpkin Snickerdoodle Cookies:
- Using Pumpkin Pie Filling: Always use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Overmixing the Dough: Overmixing can lead to dense cookies. Combine until just mixed for optimal texture.
- Baking Longer Than Needed: Cookies will continue to firm up after baking. Remove them when slightly underdone to maintain chewiness.
Storing Tips
Baking a large batch? Here are some tips on storing your Chewy Pumpkin Snickerdoodle Cookies to keep them fresh:
- Room Temperature: Store in an airtight container at room temperature for up to 5 days. Separate layers with parchment paper to maintain freshness.
- Freezing: Freeze baked cookies or raw dough. For baked cookies, use a freezer-safe container and thaw at room temperature. For dough, freeze scooped dough balls on a tray before storing in a sealed bag. Bake from frozen, adding an extra minute or two to baking time.
Conclusion
The most comforting season of the year is incomplete without indulging in the Chewy Pumpkin Snickerdoodle Cookies. Their soft, chewy texture and spicy-sweet flavor make them irresistible for cookie lovers. For more delicious baking ideas, look at our
