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- 1 cup pumpkin puree - 1/2 cup unsalted butter - 1 cup packed brown sugar - 1/2 cup granulated sugar The main ingredients give pumpkin snickerdoodle cookies their rich flavor and soft texture. Pumpkin puree adds moisture and a hint of spice. Unsalted butter ensures a creamy base, while brown sugar brings depth and chewiness. Granulated sugar balances the sweetness for a perfect cookie. - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon cream of tartar - 1/2 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt The dry ingredients create the structure of the cookies. All-purpose flour forms the base, while baking soda helps them rise. Cream of tartar gives that classic snickerdoodle tang. Ground cinnamon and nutmeg add warmth and spice, enhancing the pumpkin flavor. Salt balances everything out. - 1/4 cup granulated sugar (for rolling) - 1 tablespoon ground cinnamon (for rolling) Rolling the cookies in cinnamon-sugar creates a sweet crust. This step adds a delightful crunch and extra flavor. It makes each bite of the pumpkin snickerdoodle cookie even more special. You can find the full recipe and instructions to make these delightful cookies in the earlier sections. 1. Preheat your oven to 350°F (175°C). This warms up the oven for baking. 2. Line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy. 3. In a large bowl, cream together 1/2 cup unsalted butter, 1 cup brown sugar, and 1/2 cup granulated sugar. Use a hand mixer until the mixture is light and fluffy, about 3-4 minutes. 4. Now, add 1 cup pumpkin puree, 1 large egg, and 1 teaspoon pure vanilla extract to the bowl. Mix on medium speed until everything is smooth and blended well. 5. In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt. This helps to mix the dry ingredients evenly. 6. Gradually add the dry mixture to the wet mixture. Stir gently with a spatula until just combined. Do not overmix to keep the cookies soft and chewy. 7. In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for rolling. 8. Use a cookie scoop or a tablespoon to portion out equal sizes of dough. Roll each portion into a ball and then coat it in the cinnamon-sugar mix until fully covered. 9. Space the cookie dough balls about 2 inches apart on the baking sheet. This gives them room to spread while baking. 10. Bake in the preheated oven for 10-12 minutes. The edges should be lightly golden, and the centers should still look soft. 11. After baking, let the cookies rest on the baking sheet for about 5 minutes. This will help them firm up before transferring to a wire rack to cool completely. For the full recipe, check the details above. Enjoy making these delicious cookies! To get that soft and chewy cookie, avoid overmixing the dough. Mix just until the dry ingredients blend in. If you mix too much, the cookies can turn out tough. Bake your cookies at 350°F for 10 to 12 minutes. The edges should be golden, while the center stays soft. This helps ensure a great texture. To make your cookies look great, stack them in a festive tin or on a pretty plate. You can also sprinkle some extra cinnamon sugar on top for a nice touch. For added flavor, think about drizzling a bit of icing or adding a pinch of sea salt. These small changes can make your cookies pop! For the Full Recipe, check the details above. {{image_4}} Spiced Pumpkin Snickerdoodles To make spiced pumpkin snickerdoodles, add a mix of spices. Try a pinch of ground ginger or allspice. These spices bring warmth and depth to your cookies. You can also increase the cinnamon to enhance the cozy flavor. This variation adds a fun twist to the classic recipe. Chocolate Chip Pumpkin Snickerdoodles If you love chocolate, mix in some chocolate chips. Use semi-sweet or dark chocolate chips for a rich taste. Fold them into the dough just before you scoop it out. This twist combines the sweet pumpkin with the rich chocolate, making each bite even more delightful. Gluten-free version For a gluten-free option, swap all-purpose flour for a gluten-free blend. Many stores sell great blends that work well in cookies. Ensure the blend contains xanthan gum for the right texture. Follow the same steps in the recipe, and you’ll have tasty gluten-free pumpkin snickerdoodles. Vegan adaptations To make vegan pumpkin snickerdoodles, replace the egg with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. Use vegan butter instead of regular butter, and you’ll have a delicious vegan treat. Both variations keep the wonderful pumpkin flavor intact. For the full recipe, check the section above. Enjoy these exciting twists on pumpkin snickerdoodle cookies! To keep your Pumpkin Snickerdoodle Cookies fresh, store them in an airtight container. This helps prevent them from drying out. If you have many cookies, layer them with parchment paper to avoid sticking. Store them at room temperature for up to one week. If you want to savor them longer, consider freezing. To freeze cookie dough, scoop the dough into balls and place them on a baking sheet. Freeze them for about an hour until solid. Once frozen, transfer the dough balls to a zip-top bag. This way, you can bake just a few cookies at a time. For baked cookies, let them cool completely before freezing. Thaw them in the fridge overnight or at room temperature for a few hours before enjoying. You can also warm them in the oven for a couple of minutes to regain that fresh-baked taste. How long do Pumpkin Snickerdoodle Cookies last? Pumpkin Snickerdoodle Cookies stay fresh for about one week. Store them in an airtight container. This keeps them soft and tasty. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just make sure to cook and puree it before adding. This gives a nice flavor. What can I do if the dough is too sticky? If your dough is sticky, add a bit more flour. Start with one tablespoon at a time. Mix well until it firms up. How to make the cookies chewier? To get chewier cookies, use brown sugar instead of white sugar. You can also add a bit more pumpkin puree. Can I make these cookies ahead of time? Absolutely! You can make the dough ahead of time. Chill it in the fridge for up to two days before baking. This helps the flavors blend. The blog post covered the key ingredients needed for Pumpkin Snickerdoodle cookies, from pumpkin puree to spices. I shared step-by-step instructions for baking, plus tips for texture and decoration. Variations include gluten-free and vegan options. Proper storage and freezing ideas keep cookies fresh longer. Enjoy creating your delicious cookies. With these insights, you’ll bake with confidence every time. Happy baking!

Pumpkin Snickerdoodle Cookies

Indulge in the comforting flavors of fall with these delicious Pumpkin Snickerdoodle Cookies! Soft, chewy, and rolled in cinnamon sugar, they’re the perfect treat for any gathering. This easy recipe combines pumpkin puree with warm spices to create a delightful cookie that everyone will love. Ready in just 30 minutes, they’re ideal for sharing or enjoying with a cup of tea. Click through to explore this mouthwatering recipe!
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Ingredients
  

1 cup pumpkin puree

1/2 cup unsalted butter, softened to room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 cup granulated sugar (for rolling)

1 tablespoon ground cinnamon (for rolling)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

    In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and 1/2 cup of granulated sugar. Whip until the mixture is light and fluffy, about 3-4 minutes.

      Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix on medium speed until everything is well incorporated and smooth, ensuring no lumps remain.

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

          Gradually add the dry mixture to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep your cookies soft and chewy.

            In a small bowl, combine the remaining 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon for rolling the cookies.

              Using a cookie scoop or a tablespoon, portion out equal sizes of dough. Roll each portion into a ball and then roll it in the cinnamon-sugar mixture until fully coated.

                Space the cookie dough balls about 2 inches apart on the prepared baking sheet to allow for spreading during baking.

                  Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers still look soft and puffy.

                    Once baked, remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes. This will help them firm up a little before transferring them to a wire rack to cool completely.

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

                        - Presentation Tips: Elevate your cookies by stacking them in a charming festive tin or serving them on a decorative plate. For the finishing touch, sprinkle a little extra cinnamon sugar on top for a delightful visual and flavorful accent!