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- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1 cup pumpkin puree - 1 large egg - 1 teaspoon vanilla extract - 3 1/2 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon ginger - 1/2 teaspoon salt - 1/4 cup sugar (for rolling) - 2 teaspoons cinnamon (for rolling) The main ingredients in Soft Pumpkin Snickerdoodles bring warmth and flavor. The butter gives the cookie its rich taste. The sugars add sweetness and help create a perfect texture. Pumpkin puree is key. It makes the cookies soft and moist. Plus, it gives them a lovely fall flavor. The egg helps bind the dough together. Vanilla extract adds a hint of sweetness. The flour provides structure, while cream of tartar gives the cookies their signature tang and softness. Baking soda helps them rise nicely. Spices like cinnamon, nutmeg, and ginger add warmth and depth. These spices make every bite feel cozy. Lastly, the salt balances the sweetness, making the flavors pop. If you want the full recipe, check the Full Recipe section for details. 1. Preheat your oven and line baking sheets. Set your oven to 350°F (175°C). While it heats, grab some parchment paper. Line your baking sheets with it. This step keeps the cookies from sticking and makes cleanup easy. 2. Creaming butter and sugars. In a large bowl, add 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1/2 cup of packed brown sugar. Use a mixer to beat them together. Mix until the blend is light and fluffy. This process adds air and makes your cookies soft. 1. Combining the pumpkin mixture. In the same bowl, add 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Mix these ingredients well. This step makes your dough moist and flavorful. 2. Incorporating dry ingredients. In another bowl, whisk together 3 1/2 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger, and 1/2 teaspoon of salt. Gradually add this dry mix to the wet mixture. Stir just until combined. Do not overmix, as this can make the cookies tough. 1. Rolling dough in cinnamon-sugar. In a small bowl, mix 1/4 cup of sugar with 2 teaspoons of cinnamon. Scoop tablespoon-sized balls of dough and roll them into smooth balls. Next, roll each ball in the cinnamon-sugar mixture. Make sure they are fully coated for that sweet topping. 2. Baking time and indicators for doneness. Place the dough balls on the lined baking sheets. Leave space between them, as they will spread. Bake for 10 to 12 minutes. The edges should be set, while the centers look soft. They will continue to bake on the sheet after you take them out. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack. Enjoy your Soft Pumpkin Snickerdoodles! For the complete recipe, refer to the Full Recipe. To make soft cookies, you need to be careful. First, avoid overmixing the dough. Mix just until you see no dry flour. This keeps the cookies light and fluffy. Second, roll the dough into uniform balls. This helps them bake evenly. Use a cookie scoop for equal sizes. For even baking, preheat your oven well. Use an oven thermometer to check the heat. If your oven runs hot, the cookies may burn. Place your cookie sheets in the center of the oven. This allows air to circulate. To achieve soft centers, take the cookies out when they look slightly underbaked. They will firm up as they cool. Presentation can make your cookies shine. Serve them warm on a nice plate. Sprinkle some extra cinnamon sugar on top for flair. Pair these cookies with milk or hot cocoa for a cozy treat. You can also enjoy them with a warm cup of tea. {{image_2}} You can change up your soft pumpkin snickerdoodles in fun ways! Adding chocolate chips gives a nice, sweet surprise in each bite. Try using semi-sweet or dark chocolate chips for a richer flavor. If you prefer a crunch, add nuts like walnuts or pecans. They add great texture and taste. You can also play with spices. For a warm twist, add a bit of ground clove or allspice. These spices give a deeper fall flavor that pairs well with pumpkin. You can adjust the amount based on your taste. Want a gluten-free version? Swap out all-purpose flour for a gluten-free blend. Look for one that works well for baking. This will keep your cookies soft and delicious. If you need a vegan adaptation, replace the egg with a flax egg. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Use a vegan butter substitute too, and you will have a tasty treat for everyone. To make these cookies extra festive, add dried cranberries. They add a pop of color and a sweet-tart flavor that brightens the cookie. You can also sprinkle some colored sugar on top for a holiday touch. For presentation, serve the cookies on a decorative platter. You can sprinkle a little extra cinnamon sugar on top for visual appeal. This makes them look as good as they taste! To keep your soft pumpkin snickerdoodles fresh, use an airtight container. Glass or plastic containers work well. You can also use a zip-top bag. Store them at room temperature for the best taste and texture. Avoid refrigeration, as cold air can dry them out. You can freeze both the dough and baked cookies. For dough, scoop it into balls and freeze them on a baking sheet. Once frozen, move the dough balls to a zip-top bag. For baked cookies, let them cool first. Then, layer them between sheets of parchment in a container. To thaw dough, leave it in the fridge overnight before baking. For baked cookies, let them sit at room temperature for about 30 minutes. They'll taste almost as fresh as when you baked them! These cookies will stay fresh for about one week at room temperature. Keep an eye out for signs of staleness. If they feel hard or crumbly, it's time to toss them. The sugar coating may also lose its sparkle. If you notice this, they might not taste as good. Enjoy your delicious treats while they're fresh! You can find the full recipe for these delightful cookies in the earlier sections. You can tell when your cookies are done by looking for a few signs: - The edges should be set. - The centers may look soft but not wet. - A light golden color appears on the bottom. - If you gently press the center, it should spring back slightly. These signs mean your cookies are just right. They will firm up as they cool. Yes, you can use homemade pumpkin puree! Here are some benefits and tips: - Homemade puree often tastes fresher. - It can be thicker, so adjust the liquid if needed. - Make sure to strain it to remove excess water. Using homemade puree can give your cookies a richer flavor. If your cookies spread too much, check these common causes: - Too much butter can cause excess spreading. - Not enough flour may lead to loose dough. - Make sure to chill your dough for 30 minutes before baking. To fix this, add a bit more flour or chill the dough. You can find the complete Soft Pumpkin Snickerdoodles recipe in the earlier sections of this article. These Soft Pumpkin Snickerdoodles are simple and tasty. We covered ingredients, like pumpkin puree and spices, and offered tips for perfect cookies. You can even make gluten-free or vegan versions. Remember to bake at the right temperature for soft centers and store your cookies well. With the right techniques, you’ll enjoy delicious treats anytime. Enjoy baking and experimenting with this fun recipe!

Soft Pumpkin Snickerdoodles

Indulge in the warmth of fall with these soft pumpkin snickerdoodles! Made with real pumpkin puree and aromatic spices, these cookies are perfect for cozy gatherings or as a sweet treat for yourself. With a delightful cinnamon-sugar coating, they’re sure to impress! Click through to explore this easy and delicious recipe that brings the taste of autumn to your kitchen. Don't miss out on baking these delightful bites!
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

1 cup pumpkin puree (not pumpkin pie filling)

1 large egg

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/2 teaspoon salt

1/4 cup sugar (for rolling)

2 teaspoons cinnamon (for rolling)

Instructions
 

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

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

      Add the pumpkin puree, egg, and vanilla extract to the butter mixture, and mix until well combined.

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

          Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.

            In a small bowl, combine the 1/4 cup of sugar and 2 teaspoons of cinnamon for the rolling mixture.

              Scoop out tablespoon-sized balls of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.

                Place the dough balls on the prepared baking sheets, leaving a couple of inches between them as they will spread while baking.

                  Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers appear soft. They will continue to cook slightly on the baking sheet after removing from the oven.

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

                        - Presentation Tips: Serve warm on a decorative platter, sprinkled with a little extra cinnamon sugar for visual appeal.