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- 1 cup unsalted butter, softened - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1/2 cup 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 nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon allspice - 1/3 cup granulated sugar (for rolling) - 2 teaspoons cinnamon (for rolling) When I make these chewy pumpkin snickerdoodle cookies, I love using fresh, quality ingredients. The unsalted butter gives a rich taste. Brown sugar adds a cozy sweetness, while granulated sugar helps the cookies spread just right. Pumpkin puree makes the cookies soft and moist. It also adds a lovely fall flavor. I use large eggs to bind everything together. Three cups of all-purpose flour create the perfect structure for the cookies. Cream of tartar is important for that classic snickerdoodle tang. Baking soda makes them rise, while salt adds balance. Ground cinnamon, nutmeg, ginger, and allspice bring warmth and spice to each bite. Finally, the cinnamon-sugar mix for rolling gives a beautiful finish. It also adds extra sweetness. For the full recipe, check the details provided above. You’ll enjoy baking and sharing these delightful cookies! 1. Preheat the oven to 350°F (175°C). 2. Line your baking sheets with parchment paper. 1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar. 2. Mix until it becomes light and fluffy, about 3-4 minutes. 3. Add the pumpkin puree and mix until everything is well combined. 4. Beat in the eggs one at a time. Make sure each egg is mixed in before adding the next. 1. In another bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. 2. Gradually mix the dry ingredients into the wet ingredients. Mix only until combined; do not overmix. 1. In a small bowl, combine 1/3 cup granulated sugar and 2 teaspoons of cinnamon for rolling. 2. Scoop out tablespoon-sized portions of dough and roll them into balls. 3. Roll each ball in the cinnamon sugar mix until fully coated. 4. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. 1. Bake for 10-12 minutes or until the edges are lightly golden. The centers will look soft. 2. Allow the cookies to cool on the baking sheets for about 5 minutes. 3. Transfer them to wire racks to cool completely. For the full recipe, check the detailed instructions above. Enjoy your baking! - Measure ingredients accurately. Use a scale for best results. - Avoid overmixing the dough. This keeps cookies chewy and soft. - Let cookies cool on wire racks. This allows air to circulate around them. - Store cookies in an airtight container. This keeps them fresh for longer. - Stack cookies on a decorative plate. It makes for a pretty display. - Pair cookies with tea or coffee. This makes a cozy snack time. These tips will help you create delightful chewy pumpkin snickerdoodle cookies every time. For the full recipe, check the section above! {{image_2}} You can make your cookies fit your needs with simple swaps. If you want a dairy-free option, use coconut oil instead of butter. This gives the cookies a nice flavor and texture. For gluten-free cookies, substitute all-purpose flour with gluten-free flour. This keeps the cookies chewy and tasty. Want to mix it up? Stir in chocolate chips or chopped pecans for extra texture. This adds a fun crunch. If you like more flavor, add a splash of vanilla extract. It brings out the warmth of the spices and makes your cookies even better. You can enhance the fall vibes by adding other spices like cloves. This will deepen the flavor. Another great idea is to top the cookies with cream cheese frosting. It adds a sweet and creamy layer that feels festive. Try these ideas to make your chewy pumpkin snickerdoodle cookies even more special. You can find the Full Recipe above. To keep your chewy pumpkin snickerdoodle cookies fresh, store them in an airtight container at room temperature. This keeps them soft and chewy. If you place them in the fridge, they may get a bit hard. So, I recommend avoiding the fridge for best results. You can freeze both unbaked dough and baked cookies. To freeze unbaked dough, scoop out the dough balls and place them on a baking sheet. Freeze them until solid, then transfer them to a freezer bag. This keeps them fresh for up to three months. For baked cookies, let them cool completely first. Then, place them in an airtight container or a freezer bag. They also last for about three months this way. When you’re ready to enjoy, thaw them at room temperature or warm them slightly in the oven. For the full recipe, refer back to the main article. Can I use canned pumpkin puree? Yes, you can use canned pumpkin puree. It saves time and works great. Just make sure it’s pure pumpkin and not pumpkin pie filling. How long can I store these cookies? You can store these cookies for about a week. Keep them in an airtight container. They stay fresh and tasty for several days. What can I do if the cookies spread too much while baking? If your cookies spread too much, try chilling the dough for 30 minutes before baking. This helps keep their shape. Also, make sure you measure your flour correctly. Can I double the recipe? Yes, you can double the recipe easily. Just make sure you have enough space on your baking sheets. You may need to bake in batches. How do I achieve a softer cookie? To get softer cookies, do not overbake them. Take them out when the edges are golden but the center looks soft. They will firm up as they cool. You now have everything needed to make these chewy pumpkin snickerdoodle cookies. We started with the right ingredients and followed each simple step. Remember, accurate measuring and gentle mixing are key for the best texture. You can try fun variations to make them your own. Store your cookies properly to maintain their freshness and enjoy them with a hot drink. Baking these cookies is a warm way to celebrate the season. Now, it’s time to enjoy your delicious creations!

Chewy Pumpkin Snickerdoodle Cookies

Indulge in the delightful flavor of Chewy Pumpkin Snickerdoodle Cookies! These perfectly soft cookies combine the warm spices of fall with creamy pumpkin puree for a treat that’s sure to impress. In just 30 minutes, you can whip up a batch of 24 cookies that are perfect for any occasion. Click through for the full recipe and step-by-step instructions to create these seasonal delights that will have everyone asking for more!
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1/2 cup 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 nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon allspice

1/3 cup granulated 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, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.

      Add the pumpkin puree and mix until well combined.

        Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

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

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

              In a small bowl, combine 1/3 cup granulated sugar and 2 teaspoons cinnamon for rolling.

                Scoop out tablespoon-sized portions of dough and roll into balls. Roll each ball in the cinnamon sugar mixture, coating completely.

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

                    Bake for 10-12 minutes or until the edges are lightly golden. The centers will appear soft but will set as they cool.

                      Allow the cookies to cool 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: Stack cookies on a decorative plate and dust with powdered sugar for a festive touch, if desired. Serve with a warm cup of tea or coffee for a cozy treat!