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- 1 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 1/2 cup packed brown sugar - 2 large eggs, at room temperature - 1 cup pumpkin puree (canned or freshly made) - 3 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1 teaspoon baking powder - 2 teaspoons pumpkin pie spice - 1/2 teaspoon fine salt - 1/4 cup granulated sugar (for final rolling) - 1 tablespoon ground cinnamon (for final rolling) When you measure your ingredients, always use the right tools. For dry items, use dry measuring cups. Fill the cup and level it off with a straight edge. For sticky ingredients, like pumpkin puree, use a liquid measuring cup. Pour until you reach the right line. This ensures that your cookies come out perfect every time. If you don't have pumpkin puree, you can use applesauce. This will add moisture and a bit of sweetness. For butter, you can swap in coconut oil. Make sure it is solid, not melted. If you need a gluten-free option, use a gluten-free flour blend. Just check that it contains xanthan gum to help with the texture. Start by heating your oven to 350°F (175°C). This step is key for baking. Next, grab a large bowl. In this bowl, mix 1 cup of softened butter, 1 cup of granulated sugar, and 1/2 cup of packed brown sugar. Use a hand mixer or stand mixer to blend these for 2-3 minutes. The mix should be light and fluffy. Now, add 2 large eggs, one at a time. Mix well after each egg. Then, pour in 1 cup of pumpkin puree. Mix until everything is smooth. In another bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 2 teaspoons of pumpkin pie spice, and 1/2 teaspoon of fine salt. This step helps blend the dry ingredients well. Gradually add the dry mix to the wet mix. Keep the mixer on low speed. Mix until just combined. Avoid overmixing to prevent tough cookies. In a small bowl, mix 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon. This will coat the dough balls nicely. Use a tablespoon or cookie scoop to portion the dough. Roll each piece into a ball and coat it in the cinnamon-sugar mix. Arrange the dough balls on your baking sheets. Space them about 2 inches apart. This space allows them to spread while baking. Gently flatten each ball to about 1/2 inch thick using your hand or the bottom of a glass. Place the baking sheets in your preheated oven. Bake for 10-12 minutes. Look for edges that are set and tops that are slightly puffed. The centers may seem underbaked, but they will firm up as they cool. After baking, let the cookies cool on the sheets for about 5 minutes. This helps them hold their shape. Then, transfer them to a wire rack to cool completely. Enjoy your tasty pumpkin spice snickerdoodle cookies! To get the right texture, start with room-temperature butter. Softened butter creams well with sugar. This makes the cookies light and airy. Mix the sugars and butter until fluffy. This step is key! Also, avoid overmixing after adding the flour. Stop mixing as soon as everything comes together. This keeps the cookies soft and chewy. One big mistake is using cold butter. It won't blend well with sugar. Make sure your eggs are at room temperature too. Another mistake is not measuring flour correctly. Too much flour makes cookies dry. Use a spoon to scoop flour into your measuring cup, then level it off. Lastly, don't skip the cinnamon-sugar coating. It adds that classic snickerdoodle taste! For richer flavor, try adding a pinch of nutmeg. It pairs well with pumpkin spice. You can also mix in some chopped pecans or walnuts for a nice crunch. If you love chocolate, a few chocolate chips can add depth. Experiment with these options to find your favorite twist on this recipe! {{image_4}} You can make pumpkin spice snickerdoodle cookies even better! Adding nuts or chocolate chips gives them a new twist. For a nutty flavor, add 1 cup of chopped pecans or walnuts. They add a nice crunch and rich taste. If you love chocolate, mix in 1 cup of chocolate chips. Dark or milk chocolate works great. Just fold them in after mixing the dough. This will make your cookies fun and unique! You can still enjoy these cookies if you need gluten-free options. Replace all-purpose flour with a gluten-free flour blend. Make sure it has xanthan gum for the right texture. Follow the same measurements in the recipe. The cookies may be a bit softer, but they will still taste amazing. Check that your baking powder and other ingredients are gluten-free too. Want to make vegan pumpkin spice snickerdoodles? It's easy! Start by swapping the butter for coconut oil or vegan butter. Both will give you a great taste. For eggs, use flax eggs instead. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This will bind the dough well. Your cookies will still be soft and full of flavor. Enjoy a tasty treat that fits your diet! To keep your Pumpkin Spice Snickerdoodle Cookies fresh, store them in an airtight container. Line the bottom with parchment paper to absorb moisture. Place a layer of cookies on the paper, and add another layer of parchment if stacking. This keeps them soft and chewy. If you want to enjoy these cookies later, freezing is a great option. Start by letting the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. After that, transfer them to a freezer-safe bag. Label the bag with the date, and they’ll stay fresh for up to three months. To reheat your cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and cover them loosely with foil. Heat for about 5-7 minutes. This helps them regain their soft texture. You can also use a microwave for quick reheating. Just heat each cookie for about 10-15 seconds. Enjoy your warm, tasty treat! Snickerdoodles stand out because of their unique texture and taste. They are soft and chewy, with a small crisp around the edges. The key is the cream of tartar, which gives them a slight tang. This tang balances the sweetness from the sugar. Other cookies might be crunchy or cake-like, but snickerdoodles are a happy mix. The cinnamon-sugar coating adds extra flavor, making them a fun treat. Yes, you can use fresh pumpkin! Just be sure to cook it well. Start by roasting or boiling the pumpkin until soft, then mash it until smooth. Fresh pumpkin may have more water than canned. To fix this, drain any excess liquid before adding it to your dough. This helps keep your cookies from being too wet. Both canned and fresh pumpkin will give you great flavor. To make chewy cookies, focus on a few key steps. First, use more brown sugar than white sugar. Brown sugar has molasses, which adds moisture. Second, do not overmix your dough. Mixing too long can make cookies tough. Lastly, underbake them slightly. Take them out when the edges are set but the centers look soft. They will continue to bake as they cool. This way, you’ll get soft, chewy cookies every time! You learned about making delicious pumpkin spice snickerdoodle cookies. We covered essential ingredients, measuring tips, and useful substitutions. I provided step-by-step instructions for preparing, baking, and cooling the cookies. Tips helped you avoid common mistakes and enhance flavor. I explored seasonal variations and offered options for gluten-free and vegan diets. Storage techniques ensured your cookies stay fresh. Now, get baking! Enjoy these tasty treats with friends and family.

Pumpkin Spice Snickerdoodle Cookies

Get ready to indulge in the ultimate fall treat with these Pumpkin Spice Snickerdoodle Cookies! Soft, chewy, and bursting with pumpkin flavor, this recipe is perfect for the season. Easy to make with simple ingredients, they’ll become your new favorite dessert. Click through to discover the step-by-step instructions and impress your friends and family with this delightful recipe. Enjoy the cozy autumn vibes! #PumpkinSpice #Snickerdoodle #FallBaking #CookieRecipes
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Ingredients
  

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs, at room temperature

1 cup pumpkin puree (canned or freshly made)

3 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons pumpkin pie spice

1/2 teaspoon fine salt

1/4 cup granulated sugar (for final rolling)

1 tablespoon ground cinnamon (for final rolling)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking.

    In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and packed brown sugar. Beat them together on medium speed until the mixture is light, fluffy, and pale in color, which should take about 2-3 minutes.

      Next, add the eggs to the creamed mixture one at a time, ensuring you mix well after each addition. Once incorporated, add the pumpkin puree and mix until the batter is fully smooth and well combined.

        In a separate medium bowl, use a whisk to combine the all-purpose flour, cream of tartar, baking soda, baking powder, pumpkin pie spice, and fine salt. This will ensure even distribution of the leavening agents and spices in your dough.

          Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Take care to avoid overmixing, which could result in tougher cookies.

            In a small bowl, mix the granulated sugar and ground cinnamon together until there’s an even distribution.

              Using a tablespoon or a cookie scoop, portion out the dough and roll each ball in the cinnamon-sugar mixture until evenly coated.

                Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Gently flatten each dough ball with your hand or the bottom of a glass to about 1/2 inch thick.

                  Place the baking sheets in the preheated oven and bake for 10-12 minutes. The edges should appear set and the tops slightly puffed, while the centers may look a bit underbaked. They will firm up as they cool.

                    Once baked, let the cookies cool on the baking sheets for about 5 minutes to allow them to firm up. After this, carefully transfer them to a wire rack to cool completely.

                      - Prep Time: 15 minutes | Total Time: 30 minutes | Yields: Approximately 24 delicious cookies

                        - Presentation Tips: Serve the cookies on a festive platter, perhaps garnished with a sprinkle of extra cinnamon or a few fresh pumpkin seeds for autumn flair. Pair them with a warm cup of tea or coffee for a delightful treat!