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- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1 large egg - 1 cup pumpkin puree - 2 teaspoons vanilla extract - 3 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon cream of tartar - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/4 cup granulated sugar (for rolling) - 1 tablespoon ground cinnamon (for rolling) Each ingredient plays a key role. The butter gives a rich taste. Both sugars add sweetness and help make the cookies soft. The pumpkin puree makes the cookies moist and adds that lovely fall flavor. Eggs bind everything together. The flour provides structure while the baking soda and powder help the cookies rise. Spices like cinnamon and nutmeg bring warmth and depth to the flavor. If you have allergies, there are easy swaps. Use a dairy-free butter for a vegan option. You can replace the egg with 1/4 cup applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). For gluten-free, try a 1:1 gluten-free flour blend. Always check labels to ensure safety. Start by gathering all your ingredients. You need butter, sugars, egg, pumpkin puree, and vanilla. You will also need flour, baking soda, baking powder, cream of tartar, and spices. This mix gives the cookies their warm flavor. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps the cookies bake evenly and prevents sticking. In a large bowl, cream the softened butter, granulated sugar, and brown sugar. Mix until it’s light and fluffy. Next, beat in the egg, pumpkin puree, and vanilla extract. Make sure it’s mixed well. In another bowl, whisk together the dry ingredients. Combine the flour, baking soda, baking powder, cream of tartar, cinnamon, nutmeg, ginger, and salt. Gradually add this dry mix to the wet mix. Stir until it’s just combined; don’t overmix. Now, prepare the cinnamon-sugar mix. In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon cinnamon. Use a cookie scoop or your hands to form dough balls. Each ball should be about 1 inch in size. Roll each ball in the cinnamon-sugar mix until fully coated. Place the dough balls on the prepared baking sheet. Leave some space between them as they will spread while baking. Bake for 10-12 minutes. Look for lightly golden edges and soft centers. Once baked, let the cookies cool on the baking sheet for about 5 minutes. This helps them set and makes it easier to move them. After that, transfer the cookies to a wire rack. Allow them to cool completely. For serving, arrange the cookies on a festive platter. A sprinkle of cinnamon on top adds a nice touch. Pair them with a cup of hot apple cider for a cozy treat! To make these pumpkin spice snickerdoodles shine, follow these simple tips: - Use room temperature butter. This helps the butter cream well with sugars. - Measure flour correctly. Spoon flour into the cup and level it off. - Don’t skip the chilling. Chill the dough for 30 minutes for better flavor. - Roll in cinnamon-sugar. Coat each ball well for a sweet, spicy crust. Here are some pitfalls to steer clear of: - Overmixing the dough. This can make cookies tough. Mix until just combined. - Not using parchment paper. This helps cookies bake evenly and prevents sticking. - Baking too long. Watch for lightly golden edges, keeping the center soft. - Skipping cooling time. Allowing cookies to cool on the sheet helps them set. For the best texture, consider these points: - Cream butter and sugars well. Aim for a light and fluffy mixture. - Use fresh spices. Fresh spices enhance the flavor of your cookies. - Baking soda and baking powder balance. Both give cookies the perfect lift. - Store properly. Keep cookies in an airtight container to maintain softness. {{image_2}} You can make your Pumpkin Spice Snickerdoodles even more fun with add-ins. Chocolate chips are a great choice. They add a rich, sweet contrast to the warm spices. Use about 1 cup of semi-sweet or dark chocolate chips. You can also try nuts like walnuts or pecans. Chop them coarsely and mix in about 1/2 cup. This gives your cookies a nice crunch. If you want a stronger spice flavor, you can adjust the spices. Add more ground cinnamon or nutmeg to the dough. Start with an extra 1/4 teaspoon of each. For a little heat, you can add a pinch of ground cloves. This gives a cozy warmth that pairs well with pumpkin. Just be careful; too much can overpower the other flavors. For a gluten-free version, swap out the all-purpose flour. Use a gluten-free flour blend that measures cup-for-cup. Make sure it contains xanthan gum. This helps with the texture of the cookies. You can also use almond flour, but reduce the amount to about 2 3/4 cups. This keeps the cookies from being too dense. Enjoy your tasty treat with these easy changes! To keep your pumpkin spice snickerdoodles fresh, store them in an airtight container. Make sure the cookies are completely cool before sealing. This helps keep them soft and tasty. Place a slice of bread in the container to help maintain moisture. This trick works wonders for keeping cookies soft. Store them at room temperature for up to a week. You can freeze these cookies for later enjoyment. Start by letting the baked cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. Once frozen, transfer the cookies to a freezer-safe bag. They can last up to three months in the freezer. When you want one, just take it out and let it thaw at room temperature. If you want a warm cookie, reheating is easy. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5 to 7 minutes. You can also use a microwave for a quicker fix. Just warm them for 10 to 15 seconds. Enjoy the warm, cozy flavors again! A snickerdoodle is a soft, sweet cookie. It has a unique taste from cinnamon. The dough gets rolled in cinnamon and sugar before baking. This gives it a nice, sweet crust. Snickerdoodles are often chewy and have a slight tang from cream of tartar. They are a fun treat for any time of year. You should not use pumpkin pie filling. Pumpkin pie filling has added spices and sugar. This can change the taste of your cookies. Using pure pumpkin puree gives you control over the spices and sweetness. It allows the pumpkin flavor to shine through. Stick with the puree for the best results. To make softer cookies, use less flour. Measure flour carefully and avoid packing it down. You can also add a bit more pumpkin puree. This adds moisture to the dough. Make sure not to overbake the cookies. Take them out when the edges are golden but the center is still soft. Let them cool on the baking sheet for a few minutes before moving them. This helps them stay soft and chewy. This blog post covered all you need to know about making great cookies. We explored the key ingredients, outlined step-by-step instructions, and shared tips for perfect results. You learned about fun variations to try and the best storage methods to keep them fresh. Remember, each tip can help you avoid common mistakes and achieve the right texture. Use this guide to bake amazing cookies. Enjoy every bite of your tasty creations!

Pumpkin Spice Snickerdoodles

Indulge in the warm flavors of fall with these delightful pumpkin spice snickerdoodles! Made with creamy pumpkin puree and a blend of spices, these cookies are the perfect treat for any occasion. In just 30 minutes, you can enjoy soft, cinnamon-sugar-coated cookies that will have everyone raving. Click to explore the full recipe and bring a taste of autumn into your kitchen today!
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup packed brown sugar

1 large egg

1 cup pumpkin puree

2 teaspoons vanilla extract

3 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cream of tartar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/4 cup granulated sugar (for rolling)

1 tablespoon ground cinnamon (for rolling)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

      Beat in the egg, pumpkin puree, and vanilla extract until well combined.

        In a separate bowl, whisk together the flour, baking soda, baking powder, cream of tartar, cinnamon, nutmeg, ginger, and salt.

          Gradually add the dry ingredients to the wet mixture, mixing until just combined.

            In a small bowl, combine the 1/4 cup granulated sugar and 1 tablespoon cinnamon for rolling.

              Using a cookie scoop or your hands, form dough balls about 1 inch in diameter. Roll each ball in the cinnamon-sugar mixture until fully coated.

                Place the cookie dough balls on the prepared baking sheet, leaving some space in between as they will spread while baking.

                  Bake in preheated oven for 10-12 minutes, or until the edges are lightly golden but the center remains soft.

                    Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                        - Presentation Tips: Arrange the cooled cookies on a festive platter and sprinkle with a dash of cinnamon for an added touch. Consider serving them with a delicious cup of hot apple cider!