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To make these tasty cookies, you will need the following: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1 cup pumpkin puree - 2 large eggs - 2 teaspoons vanilla extract - 3 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon cream of tartar - 1 teaspoon pumpkin pie spice - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt - 1/4 cup granulated sugar (for rolling) - 1 tablespoon pumpkin pie spice (for rolling) Each ingredient plays a key role. The butter adds creaminess, while the sugars create sweetness. Pumpkin puree brings moisture and flavor, making these cookies soft and chewy. You can switch things up if you need to. Here are some ideas: - Use coconut oil instead of butter. It adds a light coconut flavor. - Swap granulated sugar for coconut sugar. This gives a deeper, caramel taste. - For eggs, you can use flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water to replace one egg. This works well for binding. These swaps can change the taste and texture, so try them to see what you like best. Want to get creative? Add-ins can make your cookies even better. Here are some ideas: - Chocolate chips for a rich, sweet touch. - Chopped nuts, like pecans or walnuts, for crunch. - Dried cranberries for a tart burst. Feel free to experiment! These extras give your cookies a unique twist and can surprise your friends and family. To make your Pumpkin Spice Snickerdoodle Cookies, gather these tools: - Mixing bowls - Whisk - Measuring cups and spoons - Baking sheets - Parchment paper - Cookie scoop or tablespoon - Cooling rack Having these items ready makes baking smooth and fun. You will need a reliable oven that heats evenly, too. 1. Preheat your oven: Set it to 350°F (175°C). This step is key for even baking. 2. Prepare your baking sheets: Line them with parchment paper to prevent sticking. 3. Cream the butter and sugars: In a large bowl, mix the softened butter, granulated sugar, and brown sugar until fluffy. This should take about 2-3 minutes. 4. Add wet ingredients: Stir in pumpkin puree, eggs, and vanilla. Mix well until everything is smooth. 5. Combine dry ingredients: In another bowl, whisk flour, baking soda, cream of tartar, pumpkin pie spice, ground cinnamon, and salt. 6. Mix wet and dry: Gradually add the dry mix to the wet mix. Stir gently until just combined. Avoid over-mixing to keep your cookies soft. 7. Prepare sugar mixture: In a small bowl, mix the 1/4 cup sugar and 1 tablespoon pumpkin pie spice. 8. Shape the cookies: Use a tablespoon to scoop dough. Roll each scoop in the sugar mixture until coated. 9. Place on baking sheets: Space the rolled dough about 2 inches apart. 10. Flatten lightly: Use the bottom of a glass or your hand to press each ball down slightly. 11. Bake: Put the trays in the oven for 10-12 minutes. The edges should be lightly golden, and the centers may look underbaked. This is fine! They will firm up as they cool. 12. Cool the cookies: Let them sit on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Following these steps will help you make perfect cookies every time. Enjoy the wonderful smell as they bake! Baking times may vary based on your oven. Check your cookies at the 10-minute mark. If the edges are golden and the centers are puffy, they are ready. Remember, cookies continue to bake a bit after you take them out. This helps them stay soft and chewy. A thermometer can help ensure your oven is at the right temperature. If your cookies burn, your oven might be too hot. Adjust the heat as needed for future batches. To make your cookies soft and chewy, you must cream the butter and sugars well. Mix them until they are light and fluffy. This step adds air to the dough. The pumpkin puree keeps the cookies moist. Do not over-mix when you combine the wet and dry ingredients. Mix just until you see no flour. If your cookies spread too much, check your butter. It should be soft, not melted. Also, chill the dough for 30 minutes before baking. This helps the cookies keep their shape. If they are too dry, you may have added too much flour. Use a light hand when measuring flour. Always spoon flour into the measuring cup and level it off. To boost the flavor of your cookies, try adding a pinch of nutmeg or ginger. These spices work well with pumpkin. You can also swap out some granulated sugar for brown sugar. This change adds depth and a slight caramel flavor. If you like extra sweetness, consider adding a few chocolate chips or chopped nuts. {{image_2}} To make gluten-free pumpkin spice snickerdoodles, swap all-purpose flour with a gluten-free blend. Look for a blend that has xanthan gum. This gum helps mimic the texture of wheat flour. The cookies will still be soft and chewy. For a vegan version, replace the butter with coconut oil or vegan butter. Use flax eggs instead of regular eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. The cookies will be just as tasty and soft. If you want to add extra flavor, mix in chocolate chips or chopped nuts. Dark chocolate chips add a rich taste. Walnuts or pecans give a nice crunch. Just fold these ingredients into the dough before rolling. These twists make the cookies even more exciting! To keep your Pumpkin Spice Snickerdoodle Cookies fresh, store them in an airtight container. This helps keep them soft and tasty. You can also add a slice of bread to the container. The bread will help absorb moisture and keep cookies fresh longer. Make sure to store them at room temperature. Do not refrigerate unless you want them to dry out. Freezing is a great way to save cookies for later. Let the cookies cool completely before freezing. Place them in a single layer on a baking sheet. Freeze for about 1-2 hours until firm. Then, transfer the cookies to a freezer bag or container. Label the bag with the date. They will stay good for up to three months. When you're ready to eat them, just thaw at room temperature. To refresh your cookies, you can reheat them. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5 minutes. This will make them warm and soft again. If you want to microwave them, heat for just 10-15 seconds. Be careful not to overheat, or they may get tough. Enjoy your cookies as if they just came out of the oven! You can tell when the cookies are done by looking at the edges. The edges should be lightly golden, while the center may seem a bit soft. This is normal. The cookies will firm up as they cool. Set a timer for 10 to 12 minutes to start. Keep an eye on them as they bake. Every oven is a bit different, so check a minute or two early. Yes, you can make the dough ahead of time. Just wrap it tightly in plastic wrap or store it in an airtight container. Refrigerate the dough for up to 2 days. When you are ready to bake, let the dough sit at room temperature for about 15 minutes. This helps it soften a bit before rolling it out. If you don’t have pumpkin puree, you can use applesauce. It gives a nice flavor and keeps the cookies moist. Another option is butternut squash puree. It has a similar texture and taste. Both will work well in this recipe. Just use the same amount as the pumpkin puree. These pumpkin spice snickerdoodle cookies combine warm flavors and easy steps. We explored the key ingredients, substitutions, and ways to boost flavor. You learned how to prep your kitchen, bake perfectly, and troubleshoot common problems. We also looked at tasty variations and smart storage tips to keep cookies fresh. In the end, making these cookies adds joy to any season. Now, you have everything to create a delightful treat. Enjoy each flavorful bite and share them with friends.

Pumpkin Spice Snickerdoodle Cookies

Indulge in the perfect fall treat with these delightful Pumpkin Spice Snickerdoodle Cookies! Soft, chewy, and bursting with pumpkin flavor, these cookies are easy to make and perfect for sharing with friends and family. With simple ingredients and quick instructions, you’ll have a batch ready in no time. Click to explore the full recipe and bring the warmth of pumpkin spice into your kitchen today!
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

1 cup pumpkin puree

2 large eggs

2 teaspoons vanilla extract

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup granulated sugar (for rolling)

1 tablespoon pumpkin pie spice (for rolling)

Instructions
 

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

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

      Add the pumpkin puree, eggs, and vanilla extract to the mixture. Beat until well combined.

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

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

            In a small bowl, combine the sugar and pumpkin pie spice for rolling.

              Scoop out tablespoon-sized balls of dough and roll them in the sugar mixture until well coated.

                Place the rolled balls on the prepared baking sheets, spacing them about 2 inches apart.

                  Gently flatten each cookie ball slightly with the bottom of a glass or your hand.

                    Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked – this is okay as they will continue to firm up while cooling.

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

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