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To make pumpkin spice snickerdoodles, you will need the following ingredients: - 1 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 1 cup packed light brown sugar - 1 cup pure pumpkin puree - 2 large eggs, at room temperature - 3 ½ cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon ground cloves - ½ teaspoon salt - 1 tablespoon pure vanilla extract - ½ cup granulated sugar (for rolling) - 2 teaspoons ground cinnamon (for rolling) If you want to switch things up, here are some easy swaps: - Use coconut oil instead of butter for a dairy-free option. - Substitute brown sugar with coconut sugar for a deeper flavor. - If you don’t have pumpkin puree, use mashed banana or applesauce instead. - Try almond flour instead of all-purpose flour for a gluten-free version. Using high-quality ingredients makes a big difference. Here are some tips: - Choose unsalted butter for better control of saltiness in cookies. - Use pure pumpkin puree, not pumpkin pie filling, for the best taste. - Fresh spices enhance the flavor profile. Check your spice jars for freshness. - Organic sugars can add a richer flavor and better quality to your cookies. These ingredients come together to create a rich, cozy treat perfect for fall. The blend of spices and pumpkin gives each bite a warm hug. Ready to bake? Check out the full recipe for step-by-step instructions! To start, preheat your oven to 350°F (175°C). This will help the cookies bake evenly. Line your baking sheets with parchment paper. This step stops the cookies from sticking. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together. Mix them on medium speed until light and fluffy. This takes about 2-3 minutes. Next, add the pumpkin puree to the mixture. Mix until well combined. Then, add the eggs one at a time, beating well after each. Finally, stir in the vanilla extract. In another bowl, mix together the flour, cream of tartar, baking soda, baking powder, salt, and spices. Whisk until there are no lumps. Slowly add this dry mixture to the wet mixture. Blend on low speed until just combined. Be careful not to overmix. This step is key for soft cookies. Now, make the rolling sugar. In a small bowl, mix ½ cup of granulated sugar with 2 teaspoons of ground cinnamon. Roll tablespoon-sized pieces of dough into balls. Then, coat each ball in the cinnamon sugar mixture. Place the dough balls on the lined baking sheets, leaving about 2 inches between them. This space allows the cookies to spread while baking. Bake for 10-12 minutes. You want the edges to turn golden brown, while the centers remain soft. After baking, let the cookies cool on the baking sheets for about 5 minutes. This time helps them set. Then, move the cookies to a wire rack to cool completely. For serving, stack the warm cookies on a rustic wooden board. Lightly dust them with extra cinnamon sugar. They pair perfectly with a cup of chai or hot chocolate. Enjoy the warm aromas as you share these tasty treats with friends and family. For the full recipe, check out the complete guide. To get soft, chewy Pumpkin Spice Snickerdoodles, follow these steps: - Use room temperature butter. It will blend well with sugars. - Don’t overmix your dough. Mix until just combined for the best texture. - Roll your dough balls tightly. This helps them hold their shape while baking. Baking time is also key. Bake until the edges are golden, but the center is soft. This gives you that perfect cookie texture. Here are some mistakes to watch out for: - Using cold butter. This can lead to a dense cookie. - Skipping the chilling time. Chilling dough helps cookies spread less. - Not measuring flour correctly. Too much flour makes cookies dry. Use the spoon and level method for measuring. Avoid these pitfalls, and you’ll have great cookies every time! Want to amp up the flavor? Here are some ideas: - Add a pinch of sea salt for balance. - Mix in chocolate chips for a sweet twist. - Use fresh spices instead of ground ones. They add a vibrant taste. Try these tips to customize your Pumpkin Spice Snickerdoodles. Each bite will be delicious! For the full recipe, check out the details above. {{image_4}} You can make these cookies gluten-free! Simply swap out all-purpose flour for a good gluten-free blend. Look for one that includes xanthan gum. This will help the cookies hold their shape. You will still enjoy the warm spices and sweet pumpkin. Trust me, they will taste just as good! Want to boost flavor and texture? Add nuts or chocolate chips! Chopped pecans or walnuts add crunch. For a sweet twist, mix in chocolate chips. Dark or white chocolate works great. Just fold them into the dough before rolling. This way, every bite will be a delight! Change up the spices for a new taste. Try adding cardamom for a floral note or allspice for warmth. Even a dash of cayenne pepper can give a fun kick! Mix and match spices to find your favorite blend. This will keep your pumpkin spice snickerdoodles fresh and exciting. You could even try a pumpkin pie spice mix for a classic touch. Explore your creativity with these variations to make the most of your pumpkin spice snickerdoodles. Enjoy the process and share your creations! If you want the full recipe, check out the section above. To store leftover pumpkin spice snickerdoodles, place them in an airtight container. This keeps them fresh and soft. You can layer parchment paper between the cookies to prevent sticking. Store the container at room temperature for up to one week. If you live in a warm area, consider refrigerating them. For longer storage, you can freeze the cookies. First, cool them completely. Then, wrap each cookie in plastic wrap. Place the wrapped cookies in a freezer-safe bag or container. They can last up to three months in the freezer. To enjoy, thaw them at room temperature or warm them in the oven. Pumpkin spice snickerdoodles last about one week at room temperature. After this, they may become dry or hard. If you see mold, or if the cookies smell off, it's best to discard them. Always check for these signs to ensure you’re enjoying your treats at their best. Yes, you can make Pumpkin Spice Snickerdoodles ahead of time. Prepare the dough and chill it. This helps the flavors blend. You can store it in the fridge for up to three days. When ready to bake, roll the dough in cinnamon sugar and bake as directed. If you don’t have pumpkin puree, you can use applesauce. It adds moisture and sweetness. You can also use sweet potato puree or butternut squash puree. Both can give a nice flavor. Make sure they are smooth and unsweetened for the best results. To make your cookies chewier, try adding more brown sugar. Brown sugar has more moisture than white sugar. You can also reduce the flour slightly. This can help keep the cookies soft. Do not overmix the dough. Overmixing can make cookies tough. You can find the full recipe for Pumpkin Spice Snickerdoodles right here. It includes all the steps and tips to make the best cookies. Just follow the link to get started on your delicious fall treats! Now you have all the tools to bake perfect Pumpkin Spice Snickerdoodles. We covered ingredients, steps, and helpful tips. Remember, using fresh spices makes a big difference. Keep an eye on texture to avoid common mistakes. You can also try fun variations, like gluten-free options or adding chocolate. Lastly, store your cookies well to keep them fresh. Enjoy baking and sharing these tasty treats!

Pumpkin Spice Snickerdoodles

Indulge in the ultimate fall treat with these Pumpkin Spice Snickerdoodles! Soft, cinnamon-sugar coated, and bursting with pumpkin flavor, these cookies are the perfect addition to your autumn baking list. Follow our simple step-by-step recipe to create 24 delicious cookies in just 30 minutes.
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Ingredients
  

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 cup packed light brown sugar

1 cup pure pumpkin puree

2 large eggs, at room temperature

3 ½ cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon salt

1 tablespoon pure vanilla extract

½ cup granulated sugar (for rolling)

2 teaspoons ground cinnamon (for rolling)

Instructions
 

Preheat the Oven: Set your oven temperature to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper to prevent sticking.

    Cream the Butters and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar. Mix on medium speed until the mixture is light, fluffy, and pale in color—this usually takes about 2-3 minutes.

      Incorporate the Pumpkin and Eggs: Add the pumpkin puree to the creamed mixture, mixing until well combined. Next, add the eggs, one at a time, beating well after each addition. Finally, stir in the vanilla extract to seamlessly blend all the wet ingredients.

        Combine the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, baking powder, salt, and all of the spices (cinnamon, nutmeg, ginger, and cloves). Ensure there are no lumps in the dry mixture for even distribution of flavors.

          Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the pumpkin mixture. Blend on low speed until just combined—be careful not to overmix, as this will affect the cookie texture.

            Prepare the Cinnamon Sugar: In a small bowl, combine the ½ cup of granulated sugar and 2 teaspoons of ground cinnamon. Mix well to create the rolling sugar.

              Form the Cookie Dough: Using a cookie scoop or your hands, grab tablespoon-sized pieces of dough and roll them into balls. Once formed, roll each ball in the cinnamon sugar mixture until thoroughly coated.

                Arrange on Baking Sheets: Place the cinnamon-sugar-coated dough balls onto the lined baking sheets, ensuring they are spaced about 2 inches apart to allow room for spreading while baking.

                  Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes. Look for edges that are golden brown while the centers remain slightly soft, as they will continue to bake on the sheets after removal.

                    Cool and Serve: Let the cookies cool on the baking sheets for approximately 5 minutes. Then, transfer them to a wire rack to cool completely.

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

                        - Presentation Tips: For an inviting display, stack the warm cookies on a rustic wooden board. Lightly dust with additional cinnamon sugar on top and pair with a cozy cup of chai or hot chocolate. Enjoy the rich, warm aromas wafting through your kitchen as these delightful treats are served!