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To make these delicious pumpkin spice snickerdoodle cookies, gather the following: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup pumpkin puree - 1 large egg - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 2 teaspoons ground cinnamon - 1 teaspoon pumpkin pie spice - 1/4 teaspoon salt - 1/2 cup granulated sugar (for rolling) - 1 tablespoon cinnamon (for rolling) Each ingredient plays a key role in flavor and texture: - Use 1 cup of unsalted butter. This gives a rich taste without added salt. - Granulated sugar and brown sugar both add sweetness. Brown sugar adds moisture. - Pumpkin puree is key for flavor and moisture. It also gives a lovely color. - The egg helps bind the dough and gives it structure. - Vanilla extract adds warmth to the cookies. - All-purpose flour is the base for the dough. - Baking soda and baking powder help the cookies rise. - Ground cinnamon and pumpkin pie spice bring that cozy fall flavor. - Salt balances the sweetness. You can make these cookies even if you lack some ingredients: - If you don't have unsalted butter, use salted butter but reduce the added salt. - Replace granulated sugar with coconut sugar for a lower glycemic index. - You can swap out pumpkin puree with applesauce if needed. - For eggless cookies, use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). - Gluten-free flour can replace all-purpose flour, but check the blend for best results. Now you have everything you need to create these tasty pumpkin spice snickerdoodle cookies! Enjoy the process and the delightful smells that fill your kitchen. Start by preheating your oven to 350°F (175°C). This helps the cookies bake evenly. Next, grab a large mixing bowl. In this bowl, cream together one cup of softened unsalted butter, one cup of granulated sugar, and half a cup of packed brown sugar. Mix until it looks light and fluffy. This step gives your cookies a nice texture. Now, add half a cup of pumpkin puree, one large egg, and one teaspoon of vanilla extract to the bowl. Beat this mixture until well combined. In a separate bowl, whisk together three cups of all-purpose flour, one teaspoon of baking soda, half a teaspoon of baking powder, two teaspoons of ground cinnamon, one teaspoon of pumpkin pie spice, and a quarter teaspoon of salt. This blend adds all the warm flavors we love. Gradually mix the dry ingredients into the wet ingredients. Stir gently until just combined. Be careful not to overmix; this keeps your cookies soft. In a small bowl, mix half a cup of granulated sugar with one tablespoon of cinnamon for the rolling sugar. Now, scoop out dough balls that are about one to one and a half tablespoons in size. Roll each ball in the cinnamon-sugar mixture until it’s well coated. Place the dough balls on your lined baking sheets, leaving about two inches between each. Bake the cookies in the preheated oven for 10 to 12 minutes. The edges should be lightly golden, while the centers may look soft. Don’t worry; they will firm up as they cool. Once baked, take the cookies out of the oven. Let them cool on the baking sheet for five minutes. This step helps them set and makes them easier to move. After five minutes, transfer the cookies to a wire rack to cool completely. For storage, keep the cookies in an airtight container. They will stay fresh for about a week. If you want to keep them longer, you can freeze them. Just make sure to separate layers with parchment paper to prevent sticking. To get the best texture in your cookies, use softened butter. It helps mix well with sugars. Cream it well until light and fluffy. This adds air, making cookies soft. When mixing dry ingredients, do not overmix. Stir until just combined. This keeps the cookies tender. One big mistake is measuring flour wrong. Use the spoon and level method. Scoop flour into a cup, then level it off. Too much flour makes cookies dry. Another mistake is baking too long. Watch for edges that are lightly golden. The centers will firm up as they cool. For rolling, mix sugar and cinnamon in a bowl. Use half a cup of sugar and one tablespoon of cinnamon. Roll each dough ball in this mix. Make sure they are fully coated. The cinnamon sugar adds flavor and a nice crunch. Space the cookies two inches apart on the baking sheet. This gives them room to spread while baking. {{image_2}} To make gluten-free pumpkin spice snickerdoodles, swap the all-purpose flour for a gluten-free blend. Look for blends that include xanthan gum. This will help give your cookies the right texture. Just follow the same recipe steps. You will still enjoy those soft and chewy cookies. If you love chocolate, try adding chocolate chips to your pumpkin snickerdoodles. Add about one cup of semi-sweet chocolate chips to the dough after mixing in the dry ingredients. This adds a sweet twist to the classic cookie. The chocolate pairs well with the pumpkin spice flavors. You can make your pumpkin spice snickerdoodles healthier. Use coconut oil instead of butter for a lighter option. You can also use coconut sugar instead of granulated and brown sugar. For a lower-carb version, consider almond flour. These changes keep the flavor while making the cookies better for you. To keep your Pumpkin Spice Snickerdoodle Cookies fresh, store them in an airtight container. Use a container made of glass or plastic. Place parchment paper between layers to prevent sticking. Keep them at room temperature for the best taste. Avoid direct sunlight and heat, as these can make your cookies dry. If you want to save some cookies for later, you can freeze them. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about one hour. Once frozen, transfer them to a freezer bag. Remove as much air as possible before sealing. This method helps keep them fresh for weeks. When stored properly, your cookies can last up to one week at room temperature. If frozen, they can last up to three months. Just remember to let them thaw at room temperature for a few hours before enjoying. This way, you can savor that fresh-baked taste even after freezing! To make pumpkin puree at home, start with a small pumpkin. Cut it in half and scoop out the seeds. Place the halves face down on a baking sheet. Roast at 350°F for about 45 minutes. When soft, let it cool. Scoop out the flesh and blend until smooth. You can also use canned pumpkin, but homemade has a fresher taste. Yes, you can use margarine instead of butter. However, the taste might change a bit. Butter gives cookies a rich flavor. Margarine often has more water, which can affect texture. If you choose margarine, look for one that says it's good for baking. This will help keep your cookies soft and tasty. If your dough is too sticky, don't worry! You can fix it. Start by adding a little flour. Add 1 tablespoon at a time until it feels right. Mix it slowly. If you add too much, it can make your cookies tough. You can also chill the dough for 30 minutes. This helps firm it up, making it easier to roll. This post covered how to make delicious pumpkin spice snickerdoodles. We looked at ingredients, step-by-step instructions, and helpful tips for success. I shared cool variations and storage advice to keep your treats fresh. In the end, these cookies are fun to make and perfect for any time. Enjoy baking and sharing your tasty treats!

Pumpkin Spice Snickerdoodle Cookies

Indulge in the fall flavors with these delightful Pumpkin Spice Snickerdoodle Cookies! Packed with pumpkin puree and warm spices, these cookies are soft, chewy, and perfect for sharing. In just 30 minutes, you can create a batch of 24 irresistible treats that will make your autumn gatherings memorable. Click through to discover the full recipe and tips for a festive presentation that will impress everyone!
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup pumpkin puree

1 large egg

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

1/2 cup granulated sugar (for rolling)

1 tablespoon 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, egg, and vanilla extract to the mixture, beating until combined.

        In another bowl, whisk together the all-purpose flour, baking soda, baking powder, 2 teaspoons of cinnamon, pumpkin pie spice, and salt.

          Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix.

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

              Scoop dough balls, about 1-1.5 tablespoons in size, roll them in the cinnamon sugar mixture until well coated, and place them on the prepared baking sheets, spacing them about 2 inches apart.

                Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear soft; they will firm up as they cool.

                  Remove from the oven and let the cookies 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: Stack cookies on a festive plate and sprinkle a light dusting of cinnamon on top. Serve them with a side of whipped cream or cream cheese frosting for dipping!