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To make pumpkin spice snickerdoodles, gather these ingredients: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup packed brown sugar - 1 cup pumpkin puree - 2 large eggs - 3 ½ cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon ground cloves - ½ teaspoon salt - 1 tablespoon vanilla extract - ½ cup sugar (for rolling) - 2 teaspoons ground cinnamon (for rolling) When measuring, use dry measuring cups for flour and a liquid measuring cup for pumpkin puree. This helps ensure accuracy. For the butter, let it soften at room temperature. This makes mixing easier. Always pack the brown sugar firmly in the cup for the right sweetness. You can swap some ingredients if needed. Use coconut oil instead of butter for a dairy-free version. Applesauce works as a substitute for pumpkin if you're out. For gluten-free cookies, try using a gluten-free flour blend. If you lack cream of tartar, use an extra teaspoon of baking powder instead. Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven heats, line your baking sheets with parchment paper. This keeps the cookies from sticking. In a large bowl, cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of brown sugar. Beat until the mix is light and fluffy. Next, add 1 cup of pumpkin puree and mix well. Then, add 2 large eggs, one at a time. Finish this step with 1 tablespoon of vanilla extract. In another bowl, whisk together 3 ½ cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon each of salt and spices: ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Gradually add this dry mix to the pumpkin mix. Stir until just combined. Now, in a small bowl, mix ½ cup of sugar with 2 teaspoons of ground cinnamon. This will be your rolling mix. Using a cookie scoop or your hands, form tablespoon-sized balls of dough. Roll each ball in the cinnamon sugar mixture until fully coated. Place the rolled balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes. The edges should turn golden, but the centers need to stay soft. This gives you that perfect chewy texture. Once baked, allow the cookies to cool on the sheets for about 5 minutes. This helps them set and makes them easier to move. After that, transfer the cookies to a wire rack to cool completely. For a fun touch, stack the cookies on a rustic wooden board. Dust with some extra cinnamon sugar and serve them with a cozy cup of chai or hot chocolate. Enjoy the warm, inviting aromas that fill your kitchen. These Pumpkin Spice Snickerdoodles make a delightful fall treat that everyone will love! To get soft and chewy pumpkin spice snickerdoodles, start with room temperature butter. This helps blend the butter with sugars well. Mix until fluffy, but don’t overdo it. Overmixing adds too much air. When adding flour, mix just until you don’t see dry spots. This keeps your dough tender. For extra flavor, try adding a pinch of salt to the sugar mixture. It enhances the taste. You can also replace some of the granulated sugar with brown sugar for a deeper flavor. Experiment with different spices too. A little cardamom or allspice can add great warmth to the cookies. One common mistake is baking the cookies too long. Pull them out when the edges are golden, and the centers look soft. They will continue to cook on the baking sheet. Another mistake is not chilling the dough. Chilling helps the cookies hold their shape better. Lastly, avoid skipping the rolling in cinnamon sugar. This step gives them a sweet, spiced coating that makes them truly special. For the full recipe, be sure to follow the details closely for the best results! {{image_2}} You can easily make gluten-free pumpkin spice snickerdoodles. Use a gluten-free flour blend instead of all-purpose flour. Look for a blend with xanthan gum for the best texture. This swap keeps the cookies soft and chewy. Just be sure to check that your baking powder and baking soda are gluten-free too. While the classic blend of cinnamon, nutmeg, ginger, and cloves is great, feel free to experiment. You can use chai spice or pumpkin pie spice. Each blend gives a unique twist to the cookies. Try adding cardamom or allspice for an extra kick. Adjust the amounts to match your taste. You can enhance your cookies with fun add-ins. Consider mixing in white chocolate chips or chopped nuts. Pecans or walnuts add a nice crunch. Dried cranberries or chocolate chunks also work well. Add these extras when you mix in the dry ingredients. Each option adds a new layer of flavor and texture. Check out the Full Recipe to get started on these variations! To keep your Pumpkin Spice Snickerdoodles fresh, store them in an airtight container. Line the container with parchment paper to absorb any moisture. This method helps prevent the cookies from becoming soggy. Keep them at room temperature for the best texture. If you live in a humid area, consider adding a slice of bread to the container. The bread will help keep the cookies soft and fresh. You can easily freeze your Pumpkin Spice Snickerdoodles for later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until they are firm. After that, transfer the cookies to a freezer-safe bag or container. Make sure to remove as much air as possible before sealing. You can freeze them for up to three months. To enjoy, simply thaw at room temperature. When stored properly, these cookies will last about a week at room temperature. If you choose to freeze them, they will maintain their flavor and texture for three months. I recommend labeling your containers with the date. This way, you can keep track of how long they’ve been stored. By following these tips, you can always have a delicious treat ready to enjoy! For the complete recipe, refer to the Full Recipe provided. Yes, you can use fresh pumpkin. Just make sure to cook and puree it first. Fresh pumpkin gives a nice taste. It may also add more moisture. You might need to adjust the flour a little. Canned pumpkin is easier but fresh is fun! The cookies are done when the edges turn golden brown. The centers should still look soft. This means they will set as they cool. Keep an eye on them as they bake. Check around 10 minutes for doneness. You want them soft yet firm. Yes, you can make the dough ahead! Wrap it tightly and chill in the fridge. This helps the flavors blend. You can also freeze the dough for longer storage. Just thaw it in the fridge before baking. This can save time on busy days. Check the full recipe for exact details. This post covered important ingredients, steps, and tips for baking cookies. We looked at ingredient lists, measurement details, and smart substitutes. You learned about preparation, baking, and cooling. I shared ways to get the perfect texture and improve flavors. We also discussed gluten-free options and storage tips. Keep these tips in mind for your next cookie baking adventure. You'll impress everyone with your tasty treats!

Pumpkin Spice Snickerdoodles

Indulge in the flavors of fall with these delicious Pumpkin Spice Snickerdoodles! Perfectly soft and chewy, these cookies combine the warmth of pumpkin and spices with a delightful cinnamon sugar coating. In just 30 minutes, you can whip up a batch that will fill your home with cozy aromas.Enjoy baking and sharing these seasonal delights!
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

1 cup pumpkin puree

2 large eggs

3 ½ cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon salt

1 tablespoon vanilla extract

½ cup sugar (for rolling)

2 teaspoons ground cinnamon (for rolling)

Instructions
 

Preheat your oven to 350°F (175°C). Line 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 pumpkin puree and mix until well combined. Then, beat in the eggs one at a time, followed by the vanilla extract.

        In a separate bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, and the spices (cinnamon, nutmeg, ginger, cloves).

          Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. Do not overmix.

            In a small bowl, combine the ½ cup sugar and 2 teaspoons of cinnamon for rolling the cookies.

              Using a cookie scoop or your hands, form tablespoon-sized balls of dough, then roll them in the cinnamon sugar mixture until fully coated.

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

                  Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers still appear soft.

                    Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.

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

                        - Presentation Tips: Stack the cookies on a rustic wooden board, dust with a little extra cinnamon sugar on top, and serve with a cozy cup of chai or hot chocolate. Enjoy the warm, inviting aromas that will fill your kitchen!