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To make chewy pumpkin snickerdoodle cookies, gather these items: - 1 cup unsalted butter, softened to room temperature - 1 cup packed brown sugar - 1/2 cup granulated sugar, plus 1/3 cup for rolling - 1/2 cup pure pumpkin puree - 2 large eggs - 3 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground allspice - 2 teaspoons ground cinnamon (for rolling) This recipe makes about 24 cookies. Each cookie is a perfect bite-sized treat. If you want more, you can double the recipe. Just remember to adjust your baking sheets! You can swap some ingredients if needed. For a dairy-free option, use a vegan butter. If you want a gluten-free treat, try a gluten-free flour blend. For a fun twist, add chocolate chips or chopped nuts to the dough. You can also use pumpkin spice if you don't have individual spices on hand. This gives a warm flavor that goes well with pumpkin. Enjoy exploring these options! First, gather all your ingredients. You will need: - 1 cup unsalted butter, softened to room temperature - 1 cup packed brown sugar - 1/2 cup granulated sugar, plus 1/3 cup for rolling - 1/2 cup pure pumpkin puree - 2 large eggs - 3 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground allspice - 2 teaspoons ground cinnamon (for rolling) Start by preheating your oven to 350°F. Line your baking sheets with parchment paper. This helps the cookies not stick. In a large bowl, mix the softened butter, brown sugar, and granulated sugar. Use an electric mixer to blend everything until it’s light and fluffy. This should take about 3 to 4 minutes. Next, add the pumpkin puree and mix until smooth. Add the eggs, one at a time, mixing well after each. In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and spices. Mix these dry ingredients into the wet mixture. Stir gently until just combined. The dough should be soft and slightly sticky. Prepare the rolling mixture by combining 1/3 cup of granulated sugar with 2 teaspoons of ground cinnamon in a small bowl. Mix it well. Take a tablespoon of dough and roll it into a ball. Coat each ball in the cinnamon-sugar mix. Place the dough balls on your lined baking sheets, leaving about 2 inches between them. This space allows the cookies to spread. Bake the cookies for 10 to 12 minutes. They should have golden edges but soft centers. They will firm up as they cool. After baking, let the cookies sit on the baking sheets for 5 minutes. This helps them set. Once they are slightly firm, transfer them to wire racks. Let them cool completely. For storage, place the cookies in an airtight container. They will stay fresh for about a week. You can also freeze them for longer storage. Enjoy these delightful treats! For the full recipe, refer to the recipe section above. To get that perfect chewy texture in your pumpkin snickerdoodle cookies, focus on two main things: the right flour and the mixing method. Use all-purpose flour; it gives the best chew. When mixing your dough, do not overmix. Mix until just combined; this keeps your cookies soft. Baking for the right time is also key. Pull them out when the edges are golden but the centers look soft. They will firm up as they cool. Accurate measuring helps make great cookies. Use a kitchen scale for your flour; it ensures you have the right amount. If you don’t have a scale, spoon the flour into your measuring cup and level it with a knife. Do not pack the flour down. For sticky ingredients like pumpkin puree, use a liquid measuring cup. This method gives you the right amount without mess. A few mistakes can ruin your cookies. First, do not skip the cream of tartar; it gives snickerdoodles their classic tang. Avoid using cold butter; it should be soft. Cold butter makes the dough tough. Lastly, do not skip the chilling step if your dough is too sticky. Chilling firms up the dough, making it easier to roll. For the full recipe, check the section above. {{image_4}} You can make chewy pumpkin snickerdoodle cookies gluten-free. Just swap regular flour for a gluten-free blend. Look for a blend that has xanthan gum in it. This helps the cookies hold together well. Adjust baking time if needed. Want to mix things up? Try adding chocolate chips or nuts. Dark chocolate chips add a sweet touch. Walnuts or pecans lend a nice crunch. Simply fold them in when you mix the dough. This makes each bite exciting and new. Get creative with seasonal flavors! Adding dried cranberries gives a tart taste. This pairs well with the sweet pumpkin. You can also use apple pieces for an autumn twist. Just chop them small and mix them in. These additions add fun and flavor to your cookies. For the full recipe, check out the main section of the article. To keep your chewy pumpkin snickerdoodle cookies fresh, store them in an airtight container. This prevents air from making them hard. Place parchment paper between layers if stacking. This helps them stay soft and not stick together. Make sure to store them in a cool, dry place. If you live in a humid area, the fridge is a good option. These cookies stay fresh for about one week at room temperature. If stored in the fridge, they can last up to two weeks. However, the cookies might dry out a bit in the fridge. For the best taste and texture, eat them within the first few days. You can freeze these cookies for later enjoyment. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer the cookies to an airtight freezer bag. They can last up to three months in the freezer. When ready to eat, just thaw them at room temperature. For extra warmth, pop them in the oven for a few minutes. Enjoy your chewy pumpkin snickerdoodle cookies any time! For the full recipe, check out the details above. To make chewy pumpkin snickerdoodle cookies from scratch, start by mixing butter and sugars. Add in pumpkin puree and eggs. Then, mix flour with spices and baking soda. Combine both mixtures gently to form a soft dough. Roll the dough into balls, coat them in cinnamon sugar, and bake at 350°F for 10 to 12 minutes. This will give you soft and tasty cookies. Yes, you can use canned pumpkin puree. It is a great time-saver and works well in this recipe. Just make sure to choose pure pumpkin puree, not pumpkin pie filling. This ensures your cookies have the right flavor and texture. If your dough is too sticky, you can chill it in the fridge for 30 minutes. This will help firm it up, making it easier to roll into balls. You can also dust your hands and work surface with a little flour to help manage the stickiness. You can make these cookies vegan by swapping eggs for a flaxseed mixture or applesauce. Use vegan butter instead of regular butter. Ensure your pumpkin puree is also vegan-friendly. This way, you can enjoy delicious cookies without animal products. You can find the full recipe for chewy pumpkin snickerdoodle cookies in the recipe section. This will guide you through every step and help you create these delightful treats at home. In this blog post, we explored how to make chewy pumpkin snickerdoodle cookies. We covered key ingredients, portion sizes, and even alternatives. You learned the steps for preparation, baking, and storage. I shared tips for perfect texture, measuring, and avoiding mistakes. We looked at gluten-free options and tasty flavor twists. To wrap it up, this cookie recipe is easy and fun. These tips streamline the process, ensuring your cookies are a hit every time. Enjoy baking and sharing them!

Chewy Pumpkin Snickerdoodle Cookies

Get ready to indulge in the ultimate fall treat with these Chewy Pumpkin Snickerdoodle Cookies! Soft, gooey, and perfectly spiced, these cookies are easy to make and bursting with pumpkin flavor. With simple ingredients and straightforward steps, you'll have a delicious batch in no time. Click through to discover the full recipe and impress your friends and family with these delightful cookies that are perfect for any occasion!
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Ingredients
  

1 cup unsalted butter, softened to room temperature

1 cup packed brown sugar

1/2 cup granulated sugar, plus 1/3 cup for rolling

1/2 cup pure pumpkin puree

2 large eggs

3 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

2 teaspoons ground cinnamon (for rolling)

Instructions
 

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

    In a large mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar. Cream these together using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3 to 4 minutes.

      Next, add the pumpkin puree to the creamed mixture and beat until fully incorporated and smooth.

        Add the eggs to the mixture one at a time. Ensure you mix well after each addition until the eggs are thoroughly combined into the batter.

          In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, nutmeg, ginger, and allspice until evenly mixed.

            Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; your dough should be soft and slightly sticky.

              In a small bowl, prepare the rolling mixture by combining 1/3 cup of granulated sugar with 2 teaspoons of ground cinnamon. Mix until well blended.

                Using a tablespoon, scoop out portions of dough and roll them into smooth balls. Once shaped, roll each ball in the cinnamon-sugar mixture until fully coated.

                  Position the dough balls on the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading during baking.

                    Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn lightly golden while the centers remain soft. They will firm up as they cool.

                      After baking, let the cookies rest on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

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

                          - Presentation Tips: To enhance their visual appeal, stack the cookies on a charming decorative plate. For a festive touch, lightly dust them with powdered sugar before serving. Pair these delightful cookies with a warm cup of tea or coffee for a perfect cozy treat!