Pumpkin Spice Snickerdoodles

$- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup pure pumpkin puree - 1 large egg - 1 teaspoon vanilla extract - 2 3/4 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 allspice - 1/4 teaspoon salt - 1/4 cup granulated sugar (for rolling) - 1 tablespoon ground cinnamon (for rolling) To create Pumpkin Spice Snickerdoodles, you need simple yet key ingredients. Start with unsalted butter for a rich base. Granulated sugar and brown sugar balance sweetness and moisture. Add pure pumpkin puree for a lovely fall flavor. You will also need an egg and vanilla extract to bind and flavor the dough. The flour gives structure, while baking soda and cream of tartar ensure that your cookies puff up perfectly. The spices are what make these cookies special. Ground cinnamon, nutmeg, ginger, and allspice add warmth and depth. Don’t forget a pinch of salt to enhance all these flavors. Finally, prepare a cinnamon-sugar mixture for rolling your dough balls. This adds a delightful crunch and sweetness to the outside of each cookie. Gather these ingredients, and you’re ready to bake a batch of irresistible treats! {{ingredient_image_1}} 1. First, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This keeps cookies from sticking. 2. In a large bowl, cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1/2 cup of brown sugar. Mix for about 2-3 minutes until fluffy. 3. Next, add 1/2 cup of pure pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract to the butter mix. Stir until everything is well combined. 1. In another bowl, whisk together 2 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground allspice, and 1/4 teaspoon of salt. This mix gives the cookies flavor and texture. 2. Gradually add the dry ingredients to the wet mixture. Mix until just combined. Be careful not to overmix. 1. In a small bowl, mix 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon. This will coat the cookies. 2. Scoop about 1 tablespoon of dough, roll it into a ball, and then roll it in the cinnamon-sugar mixture until coated. 3. Place the dough balls on your prepared baking sheets, leaving about 2 inches between each ball. 4. Gently flatten each ball with the bottom of a glass or your palm. This shapes them into thicker cookies. 5. Bake in the preheated oven for 10-12 minutes. The edges should be slightly golden. The centers will look soft but will firm up as they cool. 6. Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. To get the best texture for your cookies, focus on the butter. Make sure it’s softened but not melted. This helps the cookies become light and fluffy. When you mix the butter and sugars, do it for about two to three minutes. This adds air and gives you a nice rise. Set your oven to 350°F (175°C) and use parchment paper on your baking sheets. This helps prevent sticking and makes cleanup easy. Bake the cookies for 10 to 12 minutes. The edges should turn golden, and the centers will look soft. They will harden as they cool. One common mistake is overmixing the dough. Mixing too much can make your cookies tough. Mix the wet and dry ingredients until just combined. This keeps your cookies soft. Another mistake is using the wrong oven temperature. If your oven runs hot, the cookies can burn. Use an oven thermometer to check the heat. This ensures even baking for perfect cookies. For a lovely presentation, stack the cookies on a nice plate. Dust them with powdered sugar for a fancy touch. You can also serve them with warm apple cider or a glass of milk. This makes a great pairing and adds to the cozy vibe. Pro Tips Use Fresh Pumpkin Puree: For the best flavor, use homemade pumpkin puree instead of canned. Roast a sugar pumpkin and blend it for a fresher taste. Chill the Dough: If your dough is too soft to handle, chill it in the refrigerator for 30 minutes. This makes it easier to roll and helps the cookies hold their shape. Don't Overbake: Cookies will continue to cook on the baking sheet after being removed from the oven. Take them out when they are slightly underbaked for a chewy texture. Add a Glaze: Drizzle a simple glaze of powdered sugar and milk over the cooled cookies for an extra sweet touch and beautiful presentation. {{image_2}} You can make these cookies even more fun. Try adding chocolate chips or nuts. Chocolate adds a rich sweetness. Nuts bring a nice crunch. You can use walnuts, pecans, or almonds. If you want a stronger flavor, adjust the spice ratios. Add more cinnamon or nutmeg if you like bold tastes. A little extra ginger can also give your cookies a kick. For gluten-free options, use almond flour or a gluten-free blend. This keeps the cookies soft and tasty. You can also swap granulated sugar for coconut sugar. It adds a slight caramel flavor. If you prefer less sugar, use a sweetener like honey or maple syrup. Just reduce the liquid in the recipe to keep the dough right. Want to make these cookies festive? Add crushed candy canes for a holiday twist. You can also sprinkle them with colored sugar for Halloween. For Thanksgiving, try adding a small amount of cranberry or pecan bits. These little changes can make your cookies a seasonal hit. To keep your Pumpkin Spice Snickerdoodles fresh, store them at room temperature. Place them in a cool, dry area away from sunlight. This helps maintain their soft texture and rich flavor. Use an airtight container. This prevents air and moisture from making them stale. Stack the cookies gently to avoid crushing them. You can freeze the dough before baking. Scoop the dough into balls, roll them in cinnamon-sugar, and freeze them on a baking sheet. Once frozen, transfer them to a bag or container. This lets you bake fresh cookies anytime. For baked cookies, cool them completely before freezing. Place them in an airtight container or bag. This keeps them fresh for longer. When ready to eat, just thaw and enjoy! These cookies stay fresh for about one week at room temperature. If you freeze them, they can last up to three months. Always check for any signs of freezer burn. Proper storage helps maintain their yummy taste and texture. To make these cookies dairy-free, swap the unsalted butter for a dairy-free butter alternative. Brands like Earth Balance work well. You can also use coconut oil, but it may change the cookie's flavor slightly. Make sure to check for vegan sugar, as some sugars are processed with bone char. Yes, you can use canned pumpkin puree. It saves time and offers a consistent flavor. Just ensure you choose pure pumpkin, not pumpkin pie filling, which contains added sugars and spices. Canned pumpkin works great in this recipe and keeps the cookies moist. The best way to reheat cookies is in the oven. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5 minutes. This method warms them evenly and keeps them soft. You can also use the microwave, but be careful not to overheat, as they may become tough. You know the cookies are done when the edges are slightly golden. The centers will look soft but will firm up as they cool. If you press lightly on the top, it should spring back. Avoid overbaking, as this can dry them out. Yes, you can double the recipe! Just use double the amounts for each ingredient. Make sure you have enough space on your baking sheets. You may need to bake in batches if your oven is small. Doubling is a great way to share these tasty cookies! In this article, I shared how to make delicious pumpkin cookies. We covered key ingredients, step-by-step directions, and tips for perfect results. Remember to avoid common mistakes to ensure your cookies turn out great. You can also try fun variations and learn the best ways to store them. Baking cookies is a fun way to enjoy fall flavors. I hope you feel ready to engage in your own baking adventure!$

Pumpkin Spice Snickerdoodles

Deliciously soft and spiced cookies perfect for fall.

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Prep Time 15

Cook Time 12

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 120 kcal

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
0.5 cup brown sugar, packed
0.5 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
2.75 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.5 teaspoon ground ginger
0.25 teaspoon ground allspice
0.25 teaspoon salt
0.25 cup granulated sugar (for rolling)
1 tablespoon ground cinnamon (for rolling)

Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, egg, and vanilla extract to the butter mixture, and mix until fully combined.
In another bowl, whisk together the flour, baking soda, cream of tartar, ground cinnamon, nutmeg, ginger, allspice, and salt.
Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined. Do not overmix.
In a small bowl, combine the rolling sugar (1/4 cup granulated sugar) and the additional ground cinnamon (1 tablespoon) to prepare the cinnamon-sugar mixture.
Using a cookie scoop or your hands, form balls of dough (about 1 tablespoon each) and roll them in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each dough ball with the bottom of a glass or your palm to create a thicker cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden. The cookies will appear soft in the center but will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Stack the cookies on a decorative plate and dust with a light sprinkle of powdered sugar for an elegant touch. Serve with a side of warm apple cider for a cozy treat!

Keyword cookies, fall treats, pumpkin, snickerdoodles