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When making Pumpkin Spice Snickerdoodle Cookies, you need some key ingredients that bring the flavor and texture. Here’s a detailed list of what you’ll need: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 2 large eggs - 1 cup pumpkin puree (canned or fresh) - 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 salt - 1/4 cup granulated sugar (for rolling) - 1 tablespoon cinnamon (for rolling) Each ingredient plays a role in creating the perfect cookie. The butter adds richness, while the sugars provide sweetness. Eggs and pumpkin puree keep the cookies moist. The flour forms the base, and the cream of tartar works with baking soda to give the cookies a nice rise. Pumpkin pie spice adds that warm, cozy flavor we all love. Finally, the cinnamon-sugar mixture for rolling gives each cookie a delightful finish. Remember, using quality ingredients makes a big difference in taste. Happy baking! - Preheat your oven to 350°F (175°C). - Line two baking sheets with parchment paper. This helps prevent sticking. - In a large bowl, cream 1 cup of softened unsalted butter with 1 cup of granulated sugar and 1/2 cup of brown sugar. Mix until light and fluffy. - Add 2 large eggs one at a time. Mix well after each egg. Then, add 1 cup of pumpkin puree. Blend until it is fully mixed in. - In a separate 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 salt. - Gradually mix the dry ingredients into the wet mixture. Be careful not to overmix; just combine until the dough is formed. - In a small bowl, mix 1/4 cup of granulated sugar with 1 tablespoon of cinnamon for rolling. - Scoop tablespoon-sized balls of dough and roll them in the cinnamon-sugar mixture. Make sure they are well coated. - Place the dough balls on the prepared baking sheets, leaving about 2 inches between each. Slightly flatten each ball. - Bake in the preheated oven for 10-12 minutes. The edges should be set, and the cookies should be lightly golden. They may look a bit underbaked in the middle but will firm up as they cool. - Let the cookies cool on the baking sheets for 5 minutes before moving them to a wire rack. This helps them finish setting. To get the best texture in your cookies, avoid overmixing the dough. When you mix too much, the cookies can become tough. Mix until just combined for a soft bite. After scooping the dough, flatten each ball slightly. This helps them bake evenly and gives you that classic snickerdoodle shape. Using fresh pumpkin puree will boost the flavor of your cookies. It adds a rich, natural taste. If you want even more pumpkin flavor, consider adding more pumpkin pie spice. This spice brings warmth and depth to each bite. A little extra spice can really elevate your cookies. Check for doneness by looking at the edges. They should be set and lightly golden. The centers may look a bit underbaked, but they will firm up as they cool. For cooling, let the cookies sit on the baking sheets for five minutes. This helps them hold their shape before moving them to a wire rack. {{image_2}} You can switch up the flavors in your pumpkin spice snickerdoodles! Here are some fun ideas: - Adding chocolate chips: Mix in semi-sweet or dark chocolate chips for a rich flavor. The chocolate goes well with the warm spices. - Using different spices: Try adding nutmeg, allspice, or even ginger. Each spice gives a different twist to the cookie. Making your cookies fit your diet is easy! Here are some ideas: - Gluten-free options: Substitute all-purpose flour with a gluten-free flour blend. Ensure it has a binding agent like xanthan gum. - Vegan substitutions: Replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. You can use vegan butter too for a dairy-free version. To keep your Pumpkin Spice Snickerdoodle Cookies fresh, store them at room temperature. Use an airtight container to prevent them from drying out. If you live in a humid area, refrigeration may help. But remember, cold can change the texture. Freezing cookie dough: You can freeze the dough before baking. Scoop the dough into balls and place them on a baking sheet. Freeze them for about an hour. Then, transfer the frozen balls into an airtight bag. They can last up to three months. Freezing baked cookies: If you have leftover cookies, you can freeze them too. Place the cooled cookies in a single layer in an airtight container. Separate layers with parchment paper. These cookies freeze well for up to three months. Just thaw them at room temperature when you want a treat! Can I use canned pumpkin? Yes, you can use canned pumpkin. It saves time and offers great flavor. Make sure to choose pure pumpkin puree, not pumpkin pie filling. This keeps your cookies tasty and balanced. How do I prevent cookies from spreading? To stop cookies from spreading, chill the dough before baking. You can also use more flour. Make sure to measure correctly. A little extra flour can help keep them thick. Can I make these cookies ahead of time? Absolutely! You can prepare the dough and chill it. Then, scoop and roll the dough into balls. Store them in the fridge for up to 24 hours. Or, freeze them for later baking. Can I add nuts or dried fruits? Yes, you can add nuts like pecans or walnuts. You can also mix in dried fruits like raisins or cranberries. Just keep the amounts small so the cookies bake evenly. How do I adjust the recipe for smaller batches? To make fewer cookies, cut the recipe in half. Use half of each ingredient. This simple math gives you about a dozen cookies, perfect for a small treat. My cookies are too flat, what went wrong? Flat cookies often mean too much sugar or not enough flour. Check your measurements. Make sure your butter is softened but not melted. If all else fails, chill the dough before baking. How can I make my cookies softer? For softer cookies, use a bit less flour. You can also bake them for a minute less. Be careful not to overbake; they should look a bit soft in the center. Let them cool on the pan to keep them soft. This blog post covered a simple recipe for pumpkin cookies. We explored ingredients and step-by-step instructions. Tips helped ensure the right texture and flavor. Variations allowed for personal touches, like adding chocolate chips or modifying for diets. Storage info ensures your cookies stay fresh. Now, you can bake tasty pumpkin cookies with ease. Enjoy the process and share with friends. Savor every bite of your hard work. Happy baking!

Pumpkin Spice Snickerdoodle Cookies

Indulge in the perfect fall treat with these Pumpkin Spice Snickerdoodle Cookies! These delicious cookies combine the warm flavors of pumpkin and cinnamon to create a cozy dessert that's perfect for any occasion. Easy to make in just 30 minutes, this recipe will have your kitchen smelling heavenly. Click through to grab the full recipe and bake a batch today! #PumpkinSpice #SnickerdoodleCookies #FallBaking #CookieRecipe
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 cup pumpkin puree (canned or fresh)

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 salt

1/4 cup granulated sugar (for rolling)

1 tablespoon cinnamon (for rolling)

Instructions
 

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

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

      Add the eggs one at a time, mixing well after each addition. Then, incorporate the pumpkin puree and mix until fully blended.

        In a separate bowl, whisk together the flour, cream of tartar, baking soda, baking powder, pumpkin pie spice, and salt.

          Gradually add the dry ingredients to the wet mixture, mixing only until just combined. Be careful not to overmix.

            In a small bowl, combine the granulated sugar and cinnamon for rolling.

              Scoop out tablespoon-sized balls of dough and roll them into the cinnamon-sugar mixture until evenly coated.

                Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Flatten them slightly.

                  Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies are lightly golden. They may look slightly underbaked in the center; they will continue to set while cooling.

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

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