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To make pumpkin spice snickerdoodles, you need the following ingredients: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1 teaspoon pumpkin pie spice - 1/2 teaspoon salt - 1/4 cup granulated sugar (for rolling) - 2 teaspoons pumpkin pie spice (for rolling) Using quality ingredients is key to great cookies. Fresh butter and sugars yield a rich flavor. Good flour ensures the right texture. Always check dates on spices; fresh spices deliver the best taste. You can enhance your cookies with fun mix-ins. Here are a few ideas: - White chocolate chips - Chopped nuts like pecans or walnuts - Dried cranberries For a seasonal twist, try adding a splash of maple syrup or a bit of orange zest. These add unique flavors that complement pumpkin spice well. Experiment and find your perfect blend! 1. Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. In a large bowl, add 1 cup of softened butter, 1 cup of granulated sugar, and 1 cup of brown sugar. Cream these together for 3-4 minutes. The mix should look light and fluffy. 3. Add 2 large eggs, one at a time, mixing well after each addition. Then stir in 1 teaspoon of vanilla extract. Make sure everything is well combined. 4. In another bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, 1 teaspoon of pumpkin pie spice, and 1/2 teaspoon of salt. 5. Gradually mix the dry ingredients into the wet mixture. Mix just until combined; do not overmix. Tips for Creaming Butter and Sugars Effectively: - Ensure the butter is softened but not melted for the best results. - Use a hand mixer or stand mixer to achieve a fluffy texture. 1. In a small bowl, mix 1/4 cup of granulated sugar and 2 teaspoons of pumpkin pie spice. This will be for rolling the cookies. 2. Scoop about 1 tablespoon of dough and roll it into a ball. 3. Roll each ball in the sugar and spice mixture until well coated. 4. Place the coated balls on the baking sheet, spacing them about 2 inches apart. 5. Bake the cookies for 10-12 minutes. The edges should be lightly golden, and the centers may look slightly undercooked. They will firm up as they cool. 6. Allow the cookies to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Tips for Achieving the Right Texture and Doneness: - Check the cookies at the 10-minute mark to avoid overbaking. - For soft cookies, remove them when they still look a bit underbaked. This method makes delicious Pumpkin Spice Snickerdoodles, a treat you’ll love to share! For the complete recipe, refer to the Full Recipe section. To make the best pumpkin spice snickerdoodles, you need to avoid some simple mistakes. - Overmixing the dough: This can make cookies tough. Mix just until combined. - Not measuring ingredients: Use proper measuring cups for accuracy. - Skipping the chilling: Letting the dough chill helps the flavors meld. To tell when your cookies are done, look for these signs: - Edges are golden: This means they're ready to come out. - Centers are slightly soft: They will firm up as they cool. - No shiny look: A matte finish shows they're baked well. When it comes to serving pumpkin spice snickerdoodles, presentation is key. Here are some ideas: - Festive platter: Arrange cookies nicely, maybe with a sprinkle of extra spice. - Complement with drinks: Serve with apple cider, hot chocolate, or a warm latte. - Add a dip: A sweet cream cheese dip can enhance flavors. These ideas will make your cookies shine during gatherings! Enjoy the cozy vibes with each bite. {{image_2}} You can change the flavor of pumpkin spice snickerdoodles to fit your taste. For a twist, try adding chai spices. Chai spices mix warm flavors like cinnamon, cardamom, and ginger. This will give your cookies a warm and spicy kick. You can also add chocolate flavor. Just fold in some cocoa powder or chocolate chips. Dark chocolate pairs well with pumpkin spice. For sweet notes, try using different sugars. Brown sugar gives a richer taste. Light brown sugar adds a hint of caramel. You can mix white and brown sugars too for a balanced sweetness. If you need gluten-free cookies, swap all-purpose flour for a gluten-free mix. Many store-bought blends work well and keep the cookies soft. For a vegan option, replace butter with coconut oil or vegan butter. Use flaxseed meal mixed with water instead of eggs. This will help bind your dough without eggs. Make sure to keep the texture and flavor just right, so choose quality substitutes. These options let everyone enjoy these tasty treats! To keep your pumpkin spice snickerdoodles fresh, store them in an airtight container. This helps maintain moisture and flavor. Place a piece of bread in the container to keep the cookies soft. Store them at room temperature for up to one week. If you want them to last longer, use a freezer. For long-term freshness, wrap each cookie in plastic wrap. Then place the wrapped cookies in a freezer bag. This prevents freezer burn and keeps them tasty. You can store them in the freezer for up to three months. To freeze uncooked dough, scoop the dough into balls. Place them on a baking sheet and freeze until firm. Once frozen, transfer the dough balls to a freezer bag. This way, you can bake fresh cookies anytime. If you already baked the cookies, let them cool completely. Then, place them in a single layer in a freezer-safe container. Stack them with parchment paper in between to avoid sticking. When you're ready to enjoy your cookies, thaw the uncooked dough overnight in the fridge. For baked cookies, let them sit at room temperature for about 30 minutes. You can warm them in the oven at 350°F for a few minutes to get that fresh-baked taste. Following these tips keeps your pumpkin spice snickerdoodles delicious and ready for any occasion. Check out the Full Recipe for more details! Yes, you can use margarine. However, the taste will change. Butter gives a rich, creamy flavor. Margarine can make the cookies taste less sweet. The texture may also be softer. You might not get that nice, crispy edge. If you do use margarine, choose a stick form for best results. You can keep the dough in the fridge for about three days. Make sure to wrap it tightly in plastic wrap. This keeps it fresh and prevents it from drying out. If you want to keep it longer, freeze it. Frozen dough can last for up to three months. Just thaw it in the fridge before baking. Yes, you can double the recipe. Just use twice the amount of each ingredient. Make sure you have enough space on your baking sheets. Bake them in batches for even cooking. Keep an eye on the time. Larger batches might need a minute or two more to bake. Regular snickerdoodles have a classic cinnamon flavor. Pumpkin spice snickerdoodles add warm spices like nutmeg and ginger. The pumpkin flavor makes them moist and rich. You also use pumpkin pie spice in the dough. This gives them a seasonal twist perfect for fall. Hard cookies can come from overbaking. Always check them a minute or two early. Another reason is using too much flour. Make sure to measure carefully. If you scoop the flour directly from the bag, you might pack it down. This adds extra flour and makes cookies hard. Use the spoon and level method for best results. You now have everything you need to make delicious pumpkin spice snickerdoodles. Remember, quality ingredients are key, and optional add-ins can elevate your cookies. Follow the steps closely for great results. Avoid common mistakes to ensure perfect texture. Experiment with variations to suit your taste and dietary needs. Store them properly for lasting freshness. Enjoy your cookies with a warm drink for a cozy treat. Happy baking!

Pumpkin Spice Snickerdoodles

Indulge in the cozy flavors of fall with these delightful pumpkin spice snickerdoodles! Perfectly soft, scrumptious, and wrapped in a warm spice coating, these cookies are an autumn must-have. Whip them up in just 30 minutes using simple ingredients and enjoy a sweet treat that pairs wonderfully with your favorite cider or hot chocolate.
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1/4 cup granulated sugar (for rolling)

2 teaspoons pumpkin pie spice (for rolling)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

      Beat in the eggs, one at a time, followed by the vanilla extract, ensuring everything is well combined.

        In a separate bowl, whisk together the flour, cream of tartar, baking soda, pumpkin pie spice, and salt.

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

            In a small bowl, mix the 1/4 cup granulated sugar and 2 teaspoons pumpkin pie spice together for rolling.

              Scoop dough (about 1 tablespoon each) and roll into balls.

                Roll each dough ball in the sugar and spice mixture until evenly coated.

                  Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart.

                    Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will look slightly undercooked but will firm up as they cool.

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

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

                          - Presentation Tips: Arrange the cookies on a festive platter, and sprinkle a bit of extra pumpkin pie spice over them for a decorative touch. Serve with a side of apple cider or hot chocolate for a cozy autumn treat!