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- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1 cup pumpkin puree - 2 large eggs - 3 1/2 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon pumpkin pie spice - 1/2 teaspoon salt - 1/2 cup granulated sugar (for rolling) - 2 tablespoons ground cinnamon (for rolling) To make these cookies, gather the ingredients listed above. Start with the butter. It should be soft but not melted. Use a mixer to blend the butter with both sugars until it becomes light and fluffy. This step is key for a good texture. Next, add the pumpkin puree and eggs. Mix well until everything is smooth. This mixture gives the cookies their rich flavor and moisture. In a different bowl, combine the flour, cream of tartar, baking soda, cinnamon, pumpkin pie spice, and salt. This mix adds depth to the cookie's taste. Slowly add this dry mix to the wet mixture. Stir gently. Overmixing can make your cookies tough. For rolling, mix the extra sugar and cinnamon in a small bowl. This will coat the cookie balls before baking. You’ll love the extra sweetness and spice it adds. Each ingredient plays an important role in creating those soft, flavorful cookies you’ll want to share. 1. Preheat the oven and prepare the baking sheet: Set your oven to 350°F (175°C). Line your baking sheet with parchment paper. This step helps the cookies bake evenly and prevents sticking. 2. Creaming butter and sugars: In a large bowl, add 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1/2 cup of packed brown sugar. Mix them together until the mixture is light and fluffy. This process adds air to the dough, making your cookies soft and chewy. 3. Adding pumpkin puree and eggs: Next, add 1 cup of pumpkin puree and 2 large eggs to the bowl. Beat the mixture until it is well combined. The pumpkin adds moisture and flavor, making these cookies truly special. 1. Combining flour, cream of tartar, and spices: In a separate bowl, whisk together 3 1/2 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1 teaspoon of pumpkin pie spice, and 1/2 teaspoon of salt. This mixture gives the cookies their structure and enhances the pumpkin flavor. 2. Gradually folding in dry ingredients: Slowly add the dry mix to the wet ingredients. Stir gently until just combined. Be careful not to overmix, as this can make your cookies tough. 1. Rolling dough into balls and coating: In a small bowl, mix 1/2 cup of granulated sugar and 2 tablespoons of ground cinnamon. Scoop out tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture to coat them well. 2. Baking times and tips for perfect cookies: Place the coated dough balls on the prepared baking sheet, spaced about 2 inches apart. Bake them in the preheated oven for 10 to 12 minutes. The edges should look lightly golden. The centers may seem soft, but that's okay! Let them cool on the baking sheet for 5 minutes. Then transfer them to wire racks to cool completely. Enjoy the warm, cozy flavors of fall in every bite! To get the best cookies, do not overmix the dough. Mix just until you see no dry flour. This keeps your cookies soft and chewy. When placing the cookie balls on the baking sheet, space them about 2 inches apart. This space allows them room to spread while baking. If they are too close, they may stick together. You can add nuts or chocolate chips to the dough. Chopped pecans or walnuts give a nice crunch. Chocolate chips add sweetness and richness. Try swapping spices for a twist. Instead of pumpkin pie spice, use nutmeg or cardamom. Each spice brings a different flavor to your cookies. For a fun serving idea, place cookies on a festive platter. A sprinkle of powdered sugar on top makes them look extra special. Pair these cookies with warm apple cider or a cup of hot cocoa. The flavors blend well and enhance your treat experience. {{image_2}} You can easily make these cookies vegan by swapping the eggs. Use 1/4 cup of unsweetened applesauce for each egg. For a gluten-free version, substitute all-purpose flour with a gluten-free blend. Check that your pumpkin puree is also gluten-free. Feel free to play with spices for fun flavors. Instead of pumpkin pie spice, try nutmeg or allspice. A hint of ginger can add warmth. You can also mix in some cocoa powder for a chocolatey twist. To make these cookies festive, add chopped nuts like pecans or walnuts. Dried cranberries offer a pop of color and tartness. For a holiday touch, sprinkle some edible glitter on top. You can even use cookie cutters to shape the dough for special occasions. Incorporate seasonal ingredients like maple syrup or butterscotch chips. These add a sweet depth to the flavor. Fresh grated orange zest can bring a bright note, perfect for winter baking. For smaller treats, scoop out tablespoon-sized dough and roll them into mini cookies. This way, you can enjoy one without feeling guilty. You can also bake the dough in a pan to make cookie bars. Cut them into squares for easy sharing. These ideas let you enjoy pumpkin spice snickerdoodle cookies in your own way. Each variation keeps the same great taste while adding a unique twist. To keep your Pumpkin Spice Snickerdoodle Cookies fresh, use an airtight container. A glass or plastic container works best. Line it with parchment paper to absorb moisture. Store the cookies at room temperature for up to a week. Refrigeration can dry them out. If you must refrigerate, wrap each cookie tightly. This helps retain moisture. When ready to eat, let them sit at room temperature for a few minutes. You can freeze both dough and baked cookies. For dough, scoop it into balls and place them on a baking sheet. Freeze until firm, then transfer to a freezer bag. This way, you can bake fresh cookies anytime. For baked cookies, allow them to cool completely. Place them in an airtight container with parchment paper between layers. They will stay fresh for up to three months. When you're ready to enjoy, thaw baked cookies at room temperature. For dough, bake straight from the freezer, adding a minute or two to the baking time. Can I use canned pumpkin puree? Yes, you can use canned pumpkin puree. It saves time and works well. Just make sure to choose 100% pure pumpkin. Avoid pumpkin pie filling, as it has added sugars and spices. How can I make these cookies softer or chewier? To make these cookies softer or chewier, you can slightly reduce the baking time. Also, add an extra egg yolk or increase the butter. These tips will help keep moisture in the cookies. What can I do if I don’t have cream of tartar? If you don’t have cream of tartar, you can use lemon juice or white vinegar. Use one teaspoon of either for every two teaspoons of cream of tartar. This will help stabilize the cookies. What should I do if my dough is too sticky? If your dough is too sticky, add a bit more flour. Start with one tablespoon at a time until the dough is manageable. Be careful not to add too much flour, as it can change the texture. How do I know when the cookies are done baking? You will know the cookies are done when the edges are lightly golden. The centers may still look soft. They will firm up as they cool on the baking sheet. Can I reduce the sugar content? Yes, you can reduce the sugar content. Cut the sugar by about 25% for less sweetness. The cookies will still be tasty and have great texture. How can I adjust the recipe for high altitude? For high altitude, you may need to increase flour and decrease sugar slightly. Start by adding two tablespoons of flour. Reduce the sugar by one to two tablespoons. These changes help the cookies rise properly. In this blog post, we explored how to make pumpkin spice snickerdoodle cookies. We covered every step, from getting your ingredients to baking tips. You learned how to achieve the perfect texture and even customize the recipe to fit your needs. Baking these cookies can fill your home with great scents and warm feelings. So gather your ingredients and enjoy creating this treat! Whether for a holiday or a cozy night in, these cookies are sure to please. Happy baking!

Pumpkin Spice Snickerdoodle Cookies

Indulge in the cozy flavors of fall with these Pumpkin Spice Snickerdoodle Cookies! Bursting with pumpkin puree and a hint of warm spices, these soft, chewy treats are perfect for autumn gatherings. Follow our simple recipe to create 24 delicious cookies that will impress friends and family. Don’t miss out on this seasonal favorite—click through to discover how easy it is to make these delightful treats!
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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

3 1/2 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1/2 cup granulated sugar (for rolling)

2 tablespoons ground cinnamon (for rolling)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet 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 and eggs to the mixture; beat until well combined.

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

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

            In a small bowl, mix together the 1/2 cup granulated sugar and 2 tablespoons of cinnamon for rolling.

              Scoop out tablespoon-sized portions of the dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture to coat.

                Place the cookie dough balls on the prepared baking sheet, spaced 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 – that's okay!

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

                      Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 24 cookies

                        - Presentation Tips: Serve the cookies on a festive platter, and consider adding a sprinkle of powdered sugar on top for an extra touch. Enjoy with a cup of warm apple cider or your favorite fall beverage!