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For these Pumpkin Snickerdoodle Cookies, you need the following key ingredients: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1 cup pumpkin puree - 2 large eggs - 2 teaspoons vanilla extract - 3 1/4 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 cup granulated sugar (for rolling) - 1 tablespoon ground cinnamon (for rolling) If you have dietary restrictions, you can make some swaps: - Use coconut oil or vegan butter for a dairy-free option. - Substitute gluten-free flour for a gluten-free version. - For lower sugar, you can use a sugar alternative like stevia. Getting measurements right is key for baking. Here are some tips: - Use a scale for accurate measurements, especially for flour. - When measuring flour, spoon it into the cup and level it off with a knife. - If you need fewer cookies, you can halve the recipe. This will give you about 12 cookies. - For larger batches, simply double the ingredients for 48 cookies. These easy tips help ensure your cookies come out soft and delicious every time! Start by softening your butter. Cut it into small pieces and let it sit out for about 15 minutes. This helps it blend in better. If you're in a hurry, place the butter in a microwave on low power for 5 seconds. Be careful not to melt it. Next, grab your pumpkin puree. If you're using canned pumpkin, make sure it's pure pumpkin, not pie filling. Measure one cup. Lastly, crack your two large eggs into a bowl. Whisk them lightly to break the yolks. This makes mixing easier later. In a big bowl, beat the softened butter with the granulated and brown sugars. Mix until it looks light and fluffy. This takes about 2-3 minutes. Now, add the pumpkin puree, eggs, and vanilla extract. Blend everything together until smooth. In another bowl, mix the dry ingredients. Combine the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Whisk it well to avoid lumps. Slowly add this dry mix to the wet mix. Stir gently until just combined. Don’t over-mix; this keeps your cookies soft. Now it’s time to shape the cookies. Use a cookie scoop or your hands to form balls, about 1.5 inches wide. Roll each ball in the cinnamon-sugar mix until it’s fully coated. Place the dough balls on prepared baking sheets. Leave about 2 inches between them. Bake in a preheated oven at 350°F for 10 to 12 minutes. Look for lightly golden edges. The centers may seem soft, but they will firm up as they cool. After baking, let the cookies cool on the sheets for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy the delicious smell filling your kitchen! Making cookies can be fun, but mistakes can happen. Here are some pitfalls to watch for: - Over-mixing the dough: This can make your cookies tough. Mix until just combined. - Not measuring flour correctly: Too much flour leads to dry cookies. Use a spoon to scoop flour into your measuring cup, then level it off. - Skipping the cream of tartar: This gives Snickerdoodles their unique taste and texture. Don’t leave it out! To achieve that perfect soft texture, chill your dough for about 30 minutes before baking. This helps the cookies keep their shape and stay soft in the center. Cooling your cookies is key. If you skip this step, they may fall apart. Let them cool on the baking sheet for five minutes. Then, move them to a wire rack to cool completely. Pair your Pumpkin Snickerdoodle Cookies with: - A glass of cold milk for a classic treat. - A warm cup of tea for a cozy vibe. - Sprinkle extra cinnamon on top for a festive touch. These little tricks will make your cookies even more enjoyable! {{image_2}} You can make these cookies even more fun! Try adding chocolate chips for a sweet twist. Just fold in about one cup of chips at the end. If you love a crunch, add nuts like pecans or walnuts. Chop them fine and mix them in with the dough. You can also change the spices. Swap the cinnamon for ginger or cloves for a warm flavor. A pinch of allspice can add depth too. Experiment with what you love! Want to make gluten-free Pumpkin Snickerdoodle Cookies? Use gluten-free flour instead of all-purpose flour. It will work just as well! If you need vegan cookies, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. You can use plant-based butter too. For a healthier option, use less sugar. Try using ¾ cup of granulated sugar instead of a full cup. You can also use applesauce to cut down on sugar and add moisture. Adjust to find the sweetness you like! To keep your Pumpkin Snickerdoodle Cookies fresh, store them in an airtight container. This will help maintain their soft texture. Place a slice of bread in the container to keep cookies moist. They stay fresh for about 5 days at room temperature. For best taste, eat them within the first few days. You can freeze both unbaked and baked cookies. For unbaked cookies, scoop the dough into balls. Place the balls on a baking sheet and freeze for about an hour. Then, transfer them to a freezer bag. For baked cookies, let them cool completely. Wrap them in plastic wrap or foil, then place in a freezer bag. To thaw frozen cookies, take them out and leave at room temperature for about 30 minutes. You can also warm baked cookies in the oven at 350°F (175°C) for a few minutes. Enjoy the fresh-baked taste anytime! Snickerdoodles are soft, sweet cookies rolled in cinnamon sugar. They have a unique tang from cream of tartar. The name comes from a German word. Some say it means "snail dumpling." These cookies date back to the late 1800s. They are popular in the United States, especially around the holidays. Yes, you can use canned pumpkin puree. It is a great time-saver. Just make sure it is pure pumpkin, not pie filling. Store-bought pumpkin has a smooth texture and good flavor. If you want, you can make your own pumpkin puree at home. Simply roast a pumpkin, scoop out the insides, and blend until smooth. Both options work well in cookies. Look for lightly golden edges on the cookies. The centers will look soft and puffy. You can gently press the top with your finger. If it springs back, the cookies are done. Let them cool on the baking sheet for a few minutes. They will firm up as they cool. Enjoy the soft texture! To make great Pumpkin Snickerdoodle Cookies, start with the right ingredients and measurements. Prepping and mixing are key steps, so follow them closely. Avoid common mistakes and cool your cookies correctly. Variations like chocolate chips add fun twists while adapting for diet needs can satisfy everyone. Remember, proper storage keeps your cookies fresh for days. As you bake, enjoy the process and share your delicious treats with others! Each step builds toward perfect cookies, making your efforts worthwhile. Test your skills and indulge in every bite!

Pumpkin Snickerdoodle Cookies

Indulge in the cozy flavors of fall with these delicious Pumpkin Snickerdoodle Cookies! Perfectly soft and bursting with warm spices, these cookies are easy to make and sure to impress. Discover the simple steps to create this seasonal treat that combines the best of pumpkin and cinnamon. Click through to explore the full recipe and start baking your new favorite autumn cookie today!
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup packed brown sugar

1 cup pumpkin puree

2 large eggs

2 teaspoons vanilla extract

3 1/4 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 cup granulated sugar (for rolling)

1 tablespoon ground 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 pumpkin puree, eggs, and vanilla extract to the mixture and blend until well combined.

        In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.

          Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined; do not over-mix.

            In a small bowl, combine the 1/4 cup granulated sugar and 1 tablespoon cinnamon for rolling.

              Using a cookie scoop or your hands, form balls of dough about 1.5 inches in diameter. Roll each ball in the cinnamon-sugar mixture until fully coated.

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

                  Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will appear soft in the center but will firm up as they cool.

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

                      Prep Time: 15 min | Total Time: 25 min | Servings: 24 cookies

                        - Presentation Tips: Stack the cookies on a decorative plate and sprinkle some extra cinnamon over the top for a festive touch. Serve with a glass of cold milk or a warm cup of tea!