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To make pumpkin spiced snickerdoodle cookies, gather these ingredients: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1 cup pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - 3 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon cream of tartar - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/4 teaspoon salt - 1/2 cup granulated sugar (for rolling) - 2 teaspoons ground cinnamon (for rolling) You can easily swap ingredients if you need to. Here are some options: - Use coconut oil instead of butter for a dairy-free option. - Swap granulated sugar with coconut sugar for a lower glycemic index. - If you don’t have brown sugar, mix granulated sugar with a bit of molasses. - For a gluten-free option, substitute all-purpose flour with a gluten-free blend. Fresh spices make a big difference in flavor. Here’s why: - Fresh spices have stronger flavors than old ones. - They enhance the taste of your cookies. - Ground spices lose their potency over time. - Always check your spice jars for freshness. - Using fresh spices helps you create the best cookies possible. First, you need to preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, line two baking sheets with parchment paper. This keeps the cookies from sticking. Using parchment also makes for easy cleanup. In a large mixing bowl, start by creaming together the softened butter, granulated sugar, and brown sugar. Mix until the mixture is light and fluffy. This will take about 2 to 3 minutes. Next, add one cup of pumpkin puree, two large eggs, and one teaspoon of vanilla extract. Beat everything until it’s well combined. Now, grab another bowl for the dry ingredients. Whisk together 3 1/4 cups of all-purpose flour, one teaspoon of baking soda, one teaspoon of cream of tartar, and your spices: one teaspoon of ground cinnamon, half a teaspoon of ground nutmeg, half a teaspoon of ground ginger, and a quarter teaspoon of ground cloves. Don’t forget to add a quarter teaspoon of salt. Gradually mix the dry ingredients into the wet mixture. Stir until just combined. Be careful not to overmix; that can make the cookies tough. In a small bowl, mix 1/2 cup of granulated sugar with 2 teaspoons of ground cinnamon. This is for rolling the cookies. Use a cookie scoop or a tablespoon to portion out the dough. Roll each ball in the cinnamon-sugar mixture to coat it fully. Place the coated dough balls onto the lined baking sheets. Make sure to space them about 2 inches apart. This gives them room to spread as they bake. Now, bake the cookies in your preheated oven for 10 to 12 minutes. Look for the edges to be set, and the tops should look slightly cracked. Once done, remove the cookies from the oven. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack. Let them cool completely before serving. Enjoy your tasty Pumpkin Spiced Snickerdoodle Cookies! To get the best texture for your Pumpkin Spiced Snickerdoodle Cookies, focus on two things: butter and flour. Use softened butter, not melted. This helps create a light and fluffy dough. Measure your flour correctly. Too much flour makes cookies dry. Spoon the flour into your measuring cup and level it off with a knife. Mixing is key, but don’t overdo it. When you add the dry ingredients to the wet, stir until just combined. If you mix too long, your cookies can turn tough. A few lumps are okay. They will bake out and keep your cookies tender. Let your cookies cool on the baking sheet for about 5 minutes. This helps them set up without breaking. Then, transfer them to a wire rack to cool completely. For a beautiful touch, arrange the cookies on a fancy platter. Dust them with extra cinnamon sugar. Pair them with warm spiced chai for a cozy autumn vibe. {{image_2}} To make gluten-free pumpkin spiced snickerdoodles, swap all-purpose flour for a gluten-free blend. Look for a blend that works for cookies. You may need to adjust the amount of flour. Start with 3 cups and add more as needed. This keeps the dough from being too sticky. The flavor will stay rich and warm. For a vegan version, replace the butter with coconut oil or vegan butter. You can use flaxseed meal as an egg substitute. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit until it thickens. Use pumpkin puree in place of eggs. This keeps the cookies moist and flavorful. Get creative with flavors! Add chocolate chips for a sweet twist. Use 1 cup of semi-sweet chocolate chips. Chopped nuts like pecans or walnuts add a nice crunch. Mix in about 1/2 cup of nuts for texture. You can also try adding dried fruit like cranberries. This gives a new layer of taste and color. To keep your pumpkin spiced snickerdoodle cookies fresh, store them in an airtight container. This helps to trap moisture, which keeps the cookies soft. Line the bottom of the container with parchment paper. Place a layer of cookies on top. Add another layer of parchment paper before stacking more cookies. This keeps them from sticking together. You can store them at room temperature for up to one week. If you want to save some cookies for later, freezing is a great option. Let the cookies cool completely before freezing. Then, place them in a single layer on a baking sheet. Freeze them for about one hour. Once they are firm, transfer them to a freezer-safe bag. Label the bag with the date and type of cookie. You can freeze them for up to three months. When you're ready to eat them, just thaw them at room temperature. To enjoy freshly-baked cookies again, you can easily reheat them. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet in a single layer. Heat them for about 5-7 minutes. This warms them up and makes them soft again. If you want a crispier texture, leave them in for a few more minutes. Enjoy your treats with a hot drink for a cozy experience! Yes, you can use canned pumpkin puree. It makes this recipe easy and quick. Just make sure to use pure pumpkin, not pumpkin pie filling. The flavor will be rich and smooth. This saves you time and still gives tasty cookies. You know the cookies are done when the edges are set. Look for a slightly cracked top. The center may look soft, but it will firm up as they cool. Bake them for 10 to 12 minutes for the best results. Keep an eye on them, as every oven is different. Yes, you can make the dough ahead of time. After mixing, cover it tightly and chill it in the fridge. This makes it easier to scoop and roll later. You can store it for up to three days. Just remember to let it sit out for a few minutes before baking. In this blog post, we explored the key ingredients for your cookie recipe, including the detailed list and substitutions. I shared tips for preparing, rolling, and baking your dough to achieve the perfect cookie texture. We also discussed fun variations, storage tips, and answered common questions to make your baking experience easy. Baking cookies can be simple and rewarding. With fresh spices and the right techniques, you can create delicious treats every time. Enjoy trying out these recipes and sharing with friends!

Pumpkin Spiced Snickerdoodle Cookies

Indulge in the cozy flavors of fall with these Pumpkin Spiced Snickerdoodle Cookies! This easy recipe brings together the warmth of pumpkin and spices for a deliciously soft and chewy treat. Perfect for sharing or enjoying with a hot drink, these cookies are a must-bake this season. Ready to satisfy your sweet tooth? Click through to discover the full recipe and bring the taste of autumn to your kitchen!
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

1 cup pumpkin puree

2 large eggs

1 teaspoon vanilla extract

3 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup granulated sugar (for rolling)

2 teaspoons ground cinnamon (for rolling)

Instructions
 

Preheat your oven to 350°F (175°C) and line two 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, eggs, and vanilla extract to the mixture, and beat until fully combined.

        In a separate bowl, whisk together the flour, baking soda, cream of tartar, ground cinnamon, nutmeg, ginger, cloves, 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 1/2 cup granulated sugar and 2 teaspoons of cinnamon.

              Use a cookie scoop or tablespoon to portion out the dough, rolling each ball in the cinnamon-sugar mixture to coat it. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

                Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly cracked.

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

                    Prep Time, Total Time, Servings: 20 min | 30 min | Makes about 24 cookies

                      - Presentation Tips: Arrange the cookies on a decorative platter and dust lightly with additional cinnamon sugar for a festive touch. Pair with a warm cup of spiced chai for the perfect autumn treat!