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- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - ½ cup brown sugar, packed - 1 cup pumpkin puree (not pumpkin pie filling) - 1 large egg - 1 teaspoon vanilla extract - ½ cup granulated sugar (for rolling) - 2 teaspoons ground cinnamon (for rolling) - ¼ teaspoon ground nutmeg (for rolling) To make these Pumpkin Snickerdoodle Cookies, you need the right ingredients. Start with the dry ingredients, which create the cookie's structure. The flour, baking powder, baking soda, spices, and salt work together to give the cookie its soft texture and warm flavors. Next, gather the wet ingredients. The butter and sugars add sweetness and richness. Pumpkin puree is the star here. It gives the cookies moisture and a lovely pumpkin flavor. The egg and vanilla extract bind everything together and add more depth. Finally, the rolling mixture adds a sweet spice crust. This mixture is what makes these cookies truly snickerdoodles. It gives them a sweet crunch on the outside while keeping them soft inside. - Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. - In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside. - In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes. - Next, mix in the pumpkin puree, egg, and vanilla extract until everything is well combined. - Gradually incorporate the dry ingredients into the wet mixture. Mix until just combined; avoid overmixing. - Using a cookie scoop or your hands, form small balls of dough about 1 inch in diameter. - Roll each ball in a mix of sugar and spices until fully coated. Place them on the prepared baking sheet about 2 inches apart. - Gently flatten each ball with the bottom of a glass or your fingertips. This creates a slightly thicker cookie. - Bake in the preheated oven for 10-12 minutes. Look for set edges and a slightly cracked top while keeping the center soft. - Once done, remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. - Use softened butter for easier creaming. - Mix just enough to combine. Overmixing makes tough cookies. - Cool cookies on the sheet for 5 minutes before moving them. - A wire rack helps cookies cool completely and evenly. - Serve cookies on a festive platter, lightly dusted with cinnamon. - Pair these cookies with warm spiced cider or fresh coffee for a cozy treat. {{image_2}} You can change the flour for your cookies. - Use whole wheat flour for a healthier option. It adds a nutty taste and more fiber. - Try gluten-free flour blends if you want to make these cookies gluten-free. Look for blends with rice flour or almond flour. Want to make your cookies even better? Consider some fun add-ins! - Chocolate chips add sweetness and a lovely texture. Use dark, milk, or white chocolate. - Nuts, like walnuts or pecans, give a nice crunch. Chop them up before adding. - Dried fruits, like cranberries or raisins, can add a fruity twist. They pair well with pumpkin. Let’s spice things up! A few small changes can add great flavor. - Add a pinch of cloves or allspice. These spices give a warm, cozy taste. - For a fun twist, use sweet potato puree instead of pumpkin. It offers a similar texture and a new flavor profile. Store your Pumpkin Snickerdoodle Cookies in an airtight container. Keep them at room temperature for up to 5 days. This keeps them fresh and tasty. If you want to keep cookies for longer, freeze them! Place cookies in a freezer-safe bag. They can last up to 3 months. Just make sure to squeeze out as much air as possible. To enjoy warm cookies, heat them in the microwave for a few seconds. This brings back their soft texture. You can also revive them in the oven. Bake at 350°F for a few minutes. This makes them taste freshly baked again! No, using plain pumpkin puree ensures the right texture and flavor. Pumpkin pie filling has added spices and sugars. This can change the taste and texture of your cookies. Stick to pure pumpkin for the best results. Make sure your butter is softened, not melted, and chill the dough if necessary. If the dough is too warm, the cookies will spread too much during baking. Chilling helps keep their shape. Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This is a great time-saver. Just scoop and roll the cookies when you are ready to bake. Look for set edges and slightly cracked tops while keeping the center soft. This means they are done but still chewy inside. Let them cool a bit on the sheet for perfect texture. This blog post shared everything you need for making delicious pumpkin cookies. You learned about the right dry and wet ingredients, plus tips for perfect texture and flavor. Remember to store cookies properly to enjoy them longer. Baking can be fun and rewarding, especially with variations and add-ins that make your treats special. Now, get baking and enjoy these tasty cookies with friends and family!

Pumpkin Snickerdoodle Cookies

Indulge in the delightful flavors of fall with these Pumpkin Snickerdoodle Cookies! Soft, chewy, and packed with warm spices, this easy recipe combines pumpkin puree with cinnamon and nutmeg for a cozy treat. Perfect for autumn gatherings or a sweet snack anytime, these cookies will quickly become a favorite. Click through to get the full recipe and impress your friends and family with your baking skills!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

½ cup brown sugar, packed

1 cup pumpkin puree (not pumpkin pie filling)

1 large egg

1 teaspoon vanilla extract

½ cup granulated sugar (for rolling)

2 teaspoons ground cinnamon (for rolling)

¼ teaspoon ground nutmeg (for rolling)

Instructions
 

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

    In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

      In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).

        Mix in the pumpkin puree, egg, and vanilla extract until well combined.

          Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing until just combined. Be careful not to overmix.

            In a small bowl, mix together the additional sugar, cinnamon, and nutmeg for rolling.

              Using a cookie scoop or your hands, form small balls of dough (about 1 inch in diameter).

                Roll each ball in the sugar and spice mixture until fully coated. Place them on the prepared baking sheet about 2 inches apart.

                  Gently flatten each ball with the bottom of a glass or your fingertips to create a slightly thicker cookie.

                    Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked but still soft in the center.

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

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

                          - Presentation Tips: Serve the cookies on a festive platter, dusted with a light sprinkle of cinnamon for an extra touch. Perfect for autumn gatherings!