Pumpkin Snickerdoodles

$To make tasty Pumpkin Snickerdoodles, you need a few key ingredients: - 1 cup pumpkin puree - 1 cup granulated sugar - ½ cup brown sugar, packed - ½ cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - 2 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon cream of tartar - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon salt - ¼ cup granulated sugar (for rolling) - 1 tablespoon ground cinnamon (for rolling) These ingredients create a soft and chewy cookie. The pumpkin puree gives it a moist texture. The spices bring warmth, making it perfect for fall. For the best results, I suggest using high-quality ingredients. Look for organic pumpkin puree. It has a richer flavor. Brands like Libby’s or Farmer’s Market are great choices. Use fresh spices for the best taste. McCormick offers quality ground spices that work well. When it comes to butter, choose unsalted for better control over salt levels. Always check the expiration date on all your ingredients. Fresh ingredients make a big difference in baking. If you need to make changes, here are some easy swaps: - Pumpkin puree: You can use sweet potato puree. - Butter: Replace with coconut oil for a dairy-free option. - Granulated sugar: Use coconut sugar if you prefer a lower glycemic index. - Flour: For gluten-free, almond flour or a gluten-free blend works well. Remember, substitutions can change the flavor and texture, but they can still yield a delicious cookie. Just keep experimenting until you find what you love! First, gather all your ingredients. This makes baking easier. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream the softened butter, granulated sugar, and brown sugar. Mix until it looks light and fluffy. Add 1 cup of pumpkin puree, 1 egg, and 1 teaspoon of vanilla extract. Stir until well combined. Next, in another bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of salt. Gradually add this dry mix to the wet mix. Stir until just combined. Be careful not to overmix. In a small bowl, mix together ¼ cup of granulated sugar and 1 tablespoon of ground cinnamon for rolling. Use a cookie scoop or your hands to form dough balls, each about 1.5 inches wide. Roll these balls in the cinnamon-sugar mix until each is coated. Place the rolled dough balls on the baking sheet, leaving about 2 inches between them. Next, flatten each ball a little using the bottom of a glass. Bake the cookies for 10-12 minutes. Look for lightly golden edges, but the centers should stay soft. This keeps them chewy and delicious. Once baked, remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes. This helps them set. After that, transfer the cookies to a wire rack to cool completely. For serving, place them in a festive bowl or on a decorative plate. Add a sprinkle of cinnamon and a small pumpkin for a fun autumn touch. Enjoy the delightful flavors of these pumpkin snickerdoodles! To get soft and chewy Pumpkin Snickerdoodles, use room-temperature butter. Mix the butter and sugars well until fluffy. This helps add air to the dough. When adding flour, mix just until combined. Overmixing makes cookies tough. One common mistake is baking on a hot pan. Always use a cool, lined baking sheet. Another mistake is not measuring flour correctly. Use the scoop and level method for accurate results. Also, don't skip chilling the dough if it is too soft. This helps the cookies hold their shape. To boost flavor, add a touch of vanilla extract. Consider using freshly grated nutmeg for a brighter taste. You can also mix in chocolate chips or chopped nuts for extra texture. For a twist, try adding a sprinkle of sea salt on top before baking. This enhances the sweetness and creates a fun contrast in flavor. {{image_2}} To make vegan pumpkin snickerdoodles, swap the egg for a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it thickens. Use a plant-based butter instead of regular butter. These changes keep the cookies soft and tasty while making them vegan-friendly. For a gluten-free version, use a gluten-free all-purpose flour blend. Ensure the blend has xanthan gum for the right texture. The cookies will still be soft and chewy, just like traditional snickerdoodles. You might need to adjust the baking time slightly. Check them a minute or two earlier. Feel free to get creative with your flavors! You can add chocolate chips, walnuts, or pecans to the dough. Dried cranberries or raisins also make great mix-ins for a sweet touch. For extra spice, try adding ginger or cloves to the mix. These options add fun twists to your pumpkin snickerdoodles. To keep your Pumpkin Snickerdoodles fresh, store them in an airtight container. They will stay soft and tasty for up to five days at room temperature. If you want to enjoy them longer, consider refrigerating them. Just make sure to seal them well to prevent drying. Freezing is a great option for longer storage. Place the cookies in a single layer on a baking sheet to freeze them first. Once frozen, transfer them to a freezer-safe bag or container. This way, they won't stick together. You can freeze them for up to three months. Just remember to label your bag with the date. When you're ready to enjoy your frozen cookies, take them out of the freezer. Let them sit at room temperature for about 10 minutes. Then, you can reheat them in the oven at 350°F (175°C) for about 5 minutes. This will make them warm and soft, just like fresh-baked cookies. Enjoy your treat! You can tell when your Pumpkin Snickerdoodles are done by looking at the edges. They should be lightly golden. The centers will look soft and puffy. If they are too firm, they may be overcooked. Remove them from the oven after 10-12 minutes. Let them sit on the baking sheet for five minutes to firm up a bit. Yes, you can use fresh pumpkin. Just roast or steam the pumpkin until soft. Then, blend it until smooth. Make sure the puree is not too watery. If it is, drain some excess moisture. Canned pumpkin puree is more consistent, but fresh can work well too. To store leftover Pumpkin Snickerdoodles, place them in an airtight container. Keep them at room temperature for up to a week. For longer freshness, you can refrigerate them. Just make sure to separate layers with parchment paper to prevent sticking. Pumpkin Snickerdoodles can last about one week at room temperature. If you store them in the fridge, they may last up to two weeks. For the best taste, eat them fresh. You can also freeze them for up to three months. Just wrap them well in plastic wrap before freezing. To make great pumpkin snickerdoodles, we covered the key ingredients, steps, and tips. Remember to use quality brands for the best taste. Don't forget the baking tricks to avoid common mistakes. You can also try fun variations like vegan or gluten-free options. Proper storage keeps your cookies fresh longer. Enjoy your baking journey! You now have all you need to create amazing pumpkin snickerdoodles. Happy baking!$

Indulge in the flavors of fall with these delightful Pumpkin Snickerdoodles! This easy recipe combines pumpkin puree, warm spices, and a soft, chewy texture that's perfect for any autumn gathering. In just 25 minutes, you can create 24 delicious cookies that will impress your friends and family. Ready to bake a batch? Click through for the full recipe and step-by-step instructions to make these sweet treats that celebrate the season!

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Ingredients

1 cup pumpkin puree

1 cup granulated sugar

½ cup brown sugar, packed

½ cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

¼ cup granulated sugar (for rolling)

1 tablespoon ground cinnamon (for rolling)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet 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 mixture, and mix until well combined.

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

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

In a small bowl, combine the ¼ cup of granulated sugar with 1 tablespoon of ground cinnamon for rolling.

Use a cookie scoop or your hands to 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 onto the prepared baking sheet, spacing them about 2 inches apart.

Flatten each ball slightly with the bottom of a glass.

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

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time, Total Time, Servings: 15 mins | 25 mins | 24 cookies

- Presentation Tips: Serve the cookies in a festive bowl or on a decorative plate, garnished with a sprinkle of cinnamon and a small pumpkin for an autumn touch.