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To make the best Pumpkin Snickerdoodles, you need some key ingredients. Here they are: - 1 cup pumpkin puree - 1 cup granulated sugar - ½ cup brown sugar, firmly packed - ½ cup unsalted butter, softened to room temperature - 1 large egg - 1 teaspoon pure vanilla extract - 2 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon cream of tartar - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon fine salt - ¼ cup granulated sugar (for rolling) - 1 tablespoon ground cinnamon (for rolling) These ingredients create the soft and chewy texture that makes these cookies so delightful. You can make these cookies even more exciting with some optional add-ins. Consider adding: - ½ cup chopped pecans or walnuts for crunch - ½ cup chocolate chips for sweetness - 1 teaspoon ginger for extra spice These add-ins can enhance the flavor and texture, making each bite unique! Having the right tools makes baking easier and more fun. Here’s what I recommend: - Measuring cups and spoons for accuracy - A large mixing bowl for combining ingredients - An electric mixer for creaming butter and sugars - A whisk for mixing dry ingredients - A cookie scoop for even dough balls - Parchment paper to line the baking sheet Using these tools helps ensure your Pumpkin Snickerdoodles turn out perfectly every time! Start by preheating your oven to 350°F (175°C). This temperature helps the cookies bake evenly. Next, line a baking sheet with parchment paper. This paper keeps the cookies from sticking and makes clean-up easier. In a large bowl, combine ½ cup of softened unsalted butter, 1 cup of granulated sugar, and ½ cup of packed brown sugar. Use an electric mixer on medium speed. Beat this mixture for about 2 to 3 minutes. You want it to be light and fluffy. This step adds air, making the cookies soft. Now, add 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of pure vanilla extract to the butter-sugar mix. Mix until all is smooth. In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of fine salt. Gradually add the dry mix to the wet mixture. Stir gently. It’s important not to overmix; this keeps the cookies soft. In a small bowl, mix ¼ cup of granulated sugar with 1 tablespoon of ground cinnamon. Using a cookie scoop or your hands, form balls about 1.5 inches wide. Roll each ball in the cinnamon-sugar mix until coated. Place them on the baking sheet, spaced about 2 inches apart. Flatten each ball slightly with the bottom of a glass. Bake the cookies in the oven for 10 to 12 minutes. The edges should turn golden, but the centers should remain soft. Once done, take the sheet out and let the cookies cool for 5 minutes. Then, transfer them to a wire rack. Enjoy the warm, sweet scent as they cool. To get soft Pumpkin Snickerdoodles, follow these tips. First, use room temperature butter. This helps mix well and trap air. Second, don’t overmix the dough. Mix just until everything is combined. Overmixing can lead to tough cookies. Third, bake until the edges are golden. The centers should look soft. They will firm up as they cool. Lastly, let them rest on the baking sheet for five minutes before moving them. This keeps them soft and chewy. Avoid these common mistakes to ensure your cookies turn out great. One mistake is not measuring the flour correctly. Too much flour can make cookies dry. Use the spoon and level method for accuracy. Another mistake is skipping the cream of tartar. It helps create the right texture and flavor. Do not forget to chill the dough if it feels too sticky. Chilling helps shape the cookies easily. Finally, don’t skip the cinnamon sugar coating. It adds that classic Snickerdoodle flavor. Serve your Pumpkin Snickerdoodles warm for the best taste. You can pair them with a glass of cold milk or warm tea. For a fun twist, add a scoop of vanilla ice cream on top. Arrange them on a festive plate. Add a sprinkle of cinnamon for a nice touch. You can even place a small pumpkin nearby for decoration. This makes your treat feel more special and seasonal. {{image_4}} To make gluten-free pumpkin snickerdoodles, swap the all-purpose flour for a gluten-free blend. Look for a blend that has xanthan gum, as it helps with texture. Use the same amount of gluten-free flour as regular flour. This change keeps the cookies soft and chewy. Enjoy the same great taste without the gluten! For a vegan twist, replace the egg with a flax egg. To make this, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use coconut oil instead of butter for a dairy-free option. The cookies will still be soft and tasty! Add chocolate chips for a sweet surprise! Mix in one cup of semi-sweet or dark chocolate chips into the dough before shaping. This adds a rich flavor and extra texture to your cookies. These spiced pumpkin snickerdoodles will become a favorite treat! To keep your Pumpkin Snickerdoodles fresh, store them in an airtight container. Place a piece of bread inside to help maintain moisture. This keeps the cookies soft and chewy for days. If you don’t have bread, just make sure the lid seals tightly. You can freeze these cookies easily. First, let the cookies cool completely. Next, arrange them in a single layer on a baking sheet. Freeze for about an hour until firm. Then, transfer them to a freezer bag. Squeeze out as much air as possible before sealing. These cookies can stay fresh for up to three months in the freezer. To reheat your frozen Pumpkin Snickerdoodles, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Warm them for about 5-7 minutes. This method brings back their soft texture. You can also use the microwave. Heat them for 10-15 seconds. Just be careful not to overheat them, or they may become tough. The key to soft pumpkin cookies is in the mixing. You want to mix the dough just enough. Overmixing makes cookies tough. Use fresh pumpkin puree for best results. This adds moisture and flavor. Also, don’t bake them too long. Cookies should look slightly underbaked in the center. They will firm up as they cool. Yes, you can definitely use canned pumpkin puree! It saves time and still tastes great. Just make sure to select pure pumpkin, not pumpkin pie filling. The latter has added sugars and spices that can change your cookie's flavor. Canned pumpkin is convenient and works well in this recipe. Check the edges of your cookies. They should turn light golden brown. The centers should still look soft and slightly puffy. Use a toothpick to check if needed. If it comes out with some dough, they need more time. Remember, they will continue to cook as they cool. You can make some swaps! For a gluten-free version, use a gluten-free flour blend. If you want to cut sugar, try using coconut sugar. You can also replace the egg with a flax egg for a vegan option. Just remember, substitutions can change the texture and taste a bit. In this post, you learned how to make yummy pumpkin snickerdoodles. We covered the needed ingredients, optional add-ins, and tools to use. You got clear steps to prep and bake perfect cookies. I also shared tips for soft cookies and ways to avoid mistakes. Plus, I offered fun variations and storage info. Enjoy baking these treats! They are perfect for fall gatherings or cozy nights.

Pumpkin Snickerdoodles

Indulge in the cozy flavors of fall with these delightful Pumpkin Snickerdoodles! Easy to make and bursting with pumpkin goodness, these cookies are rolled in cinnamon sugar for the perfect sweet treat. Discover the step-by-step recipe that yields 24 soft and chewy cookies, ideal for any autumn gathering or cozy night in. Click through to explore this must-try recipe and bring the warmth of the season to your kitchen!
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Ingredients
  

1 cup pumpkin puree

1 cup granulated sugar

½ cup brown sugar, firmly packed

½ cup unsalted butter, softened to room temperature

1 large egg

1 teaspoon pure vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon fine salt

¼ cup granulated sugar (for rolling)

1 tablespoon ground cinnamon (for rolling)

Instructions
 

Preheat the Oven: Set your oven temperature to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    Cream the Butters and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Beat together using an electric mixer on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.

      Incorporate Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract to the creamed mixture. Mix thoroughly until all ingredients are well blended and smooth.

        Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, ground nutmeg, and salt until evenly combined.

          Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Take care not to overmix the dough to ensure soft cookies.

            Prepare Cinnamon Sugar: In a small bowl, mix together the ¼ cup of granulated sugar with 1 tablespoon of ground cinnamon until well combined.

              Shape the Cookies: Using a cookie scoop or your hands, form the dough into balls about 1.5 inches in diameter. Roll each ball in the cinnamon-sugar mixture until completely coated.

                Arrange on Baking Sheet: Place the rolled dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.

                  Flatten the Dough Balls: With the bottom of a glass or your palm, gently flatten each dough ball slightly to give them a bit of shape.

                    Bake: Transfer the baking sheet to the preheated oven and bake for 10-12 minutes. The edges should be lightly golden, while the centers remain soft and slightly underbaked.

                      Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Afterward, transfer the cookies to a wire rack to cool completely and enjoy the delightful aromas as they set.

                        Prep Time, Total Time, Servings: 15 mins | 25 mins | 24 cookies

                          - Presentation Tips: For a festive touch, serve your freshly baked Pumpkin Snickerdoodles in a charming bowl or on a decorative plate. Garnish with a light sprinkle of cinnamon and place a small decorative pumpkin alongside to celebrate the autumn spirit!