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To make the best soft pumpkin snickerdoodles, you need the right ingredients. Here’s the full list to get you started: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup packed brown sugar - 1 cup pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - 3 ½ cups all-purpose flour - 2 teaspoons ground cinnamon - 1 teaspoon baking soda - 1 teaspoon cream of tartar - ½ teaspoon salt - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ½ cup granulated sugar (for rolling) - 2 tablespoons ground cinnamon (for rolling) Each ingredient plays a key role in making your cookies soft and tasty. The butter adds a creamy texture, while the sugars give sweetness and help the cookies rise. Pumpkin puree keeps them moist and adds flavor. I love using fresh pumpkin when I can, but canned puree works just as well. The spices—cinnamon, nutmeg, and ginger—bring warmth and a cozy vibe to the cookies. For the rolling mixture, cinnamon and sugar create a sweet crust that enhances the snickerdoodle experience. Make sure to gather all your ingredients before starting, as it helps the process flow smoothly. You can find the full recipe in the earlier section. Happy baking! 1. Start by creaming the butter and sugars. In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Mix until it becomes light and fluffy. This should take about 2-3 minutes. 2. Next, incorporate the pumpkin and eggs. Add the pumpkin puree, along with the eggs and vanilla extract. Beat this mixture until everything is well combined. The pumpkin adds moisture and flavor. 3. Now, it's time to mix the dry ingredients. In a separate bowl, whisk together the flour, ground cinnamon, baking soda, cream of tartar, salt, nutmeg, and ginger. This blend of spices adds warmth and depth to your cookies. Gradually add these dry ingredients to the wet mixture. Mix until a soft dough forms. Be careful not to overmix, as this can change the texture. 1. To form the cookies, scoop about 2 tablespoons of dough and roll it into a ball. The dough will be soft, so handle it gently. 2. For the cinnamon-sugar coating, combine ½ cup of granulated sugar with 2 tablespoons of ground cinnamon in a small bowl. Roll the dough balls in this mixture until they are well coated. This adds a sweet and spicy crust. 3. Place the coated dough balls on your prepared baking sheet. Make sure to space them about 2 inches apart. 4. Bake the cookies at 350°F (175°C) for 10-12 minutes. You want the edges to be lightly golden, but the centers should still be soft. 5. After baking, allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This cooling step helps maintain their soft texture. For the full recipe, refer to the detailed instructions above. To make these cookies soft, follow a few key tips. - Do not overmix: When you combine your wet and dry ingredients, mix just until they blend. Overmixing can make the cookies tough. You want a soft, fluffy dough. - Cooling tips: After baking, let the cookies cool on the sheet for about five minutes. This helps them stay soft. Then, move them to a wire rack to cool completely. This way, they won't get hard. You can add extra joy to your cookies with a few simple tweaks. - Adding chocolate chips or nuts: For a fun twist, mix in chocolate chips or nuts. This gives the cookies crunch and rich flavor. Just fold them into the dough before rolling. - Using fresh pumpkin vs. canned puree: Fresh pumpkin can add a brighter flavor. If you use fresh, make sure to cook and mash it well. Canned puree is great too. It offers convenience and consistent taste. Both options can make delicious cookies. Try these tips to make your Soft Pumpkin Snickerdoodles even better! For the full recipe, check out the details above. {{image_2}} You can have fun with seasonal twists on soft pumpkin snickerdoodles. Adding spices like cloves or allspice gives them a warm flavor. Just mix in about half a teaspoon of either spice when you combine the dry ingredients. This small change can make a big difference. Another great option is to make chocolate pumpkin snickerdoodles. Simply fold in a cup of chocolate chips when mixing your dough. The rich chocolate pairs well with pumpkin. It adds a sweet touch that both kids and adults will love. If you or someone you know has dietary needs, you can still enjoy these cookies. For a gluten-free version, use a gluten-free flour mix. Be sure it has a good binding agent, such as xanthan gum. This helps keep the cookies soft and chewy. For vegan substitutions, replace the eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. Also, use a plant-based butter in place of regular butter. These swaps keep the cookies tasty and friendly for all diets. These variations make soft pumpkin snickerdoodles fun and suited for everyone! If you want the full details on making these delicious cookies, check out the Full Recipe. To keep your soft pumpkin snickerdoodles fresh, follow these simple tips. First, let the cookies cool fully. Warm cookies can create moisture, making them soggy. Once cooled, place them in an airtight container. This will lock in their softness and flavor. Try to layer parchment paper between the cookies. This prevents them from sticking together. Store the container at room temperature. This way, they stay soft for about a week. If you want to keep them longer, consider freezing. To freeze cookie dough, start by scooping it into balls. Place the dough balls on a baking sheet lined with parchment. Freeze them for about two hours until firm. Once frozen, transfer the dough balls to a freezer-safe bag. Be sure to label the bag with the date. They can last for up to three months. When you’re ready to bake, take out the desired amount. Thaw the dough in the fridge overnight or for a few hours at room temperature. Preheat your oven to 350°F (175°C) and bake as usual. You may need to add a minute or two to the baking time. Your cookies will still taste fresh and delicious! How do I know when pumpkin snickerdoodles are done? You will know pumpkin snickerdoodles are done when the edges are lightly golden. The centers should remain soft and puffy. Bake them for 10 to 12 minutes and check them carefully. They will continue to cook a bit after you take them out. Can I substitute ingredients in this recipe? Yes, you can substitute some ingredients. For example, you can use coconut oil instead of butter. If you need to avoid eggs, try using applesauce. This will change the taste a bit, but they will still be tasty. What is the best way to make ahead of time? To make these cookies ahead, you can prepare the dough and chill it in the fridge. You can also scoop the dough and freeze the balls. This way, you can bake fresh cookies later. Just add a minute or two to the baking time for frozen dough. How long do these cookies stay fresh? These cookies stay fresh for about five days at room temperature. Keep them in an airtight container to maintain their softness. You can also freeze them for longer storage. Just thaw them before enjoying! For the full recipe, check the section above. In this blog post, we explored how to make delicious pumpkin snickerdoodles. We discussed ingredients like butter, sugars, and pumpkin puree. You learned how to prepare the dough and bake the cookies. I shared tips for a soft texture and ways to enhance flavor. We also covered tasty variations and how to store your cookies properly. Now, you have the tools to create a warm, festive treat. Enjoy baking and sharing these cookies with friends and family. Your kitchen will smell amazing, and your cookies will taste delightful.

Soft Pumpkin Snickerdoodles

Indulge in the warm flavors of fall with these soft pumpkin snickerdoodles! This delightful recipe combines the rich taste of pumpkin with a hint of cinnamon and nutmeg, creating a perfect treat for any occasion. Easy to make and incredibly delicious, these cookies are sure to impress your family and friends. Click through for the full recipe and get ready to fill your kitchen with mouthwatering aromas!
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

1 cup pumpkin puree

2 large eggs

1 teaspoon vanilla extract

3 ½ cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon cream of tartar

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ 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, about 2-3 minutes.

      Add the pumpkin puree, eggs, and vanilla extract to the butter mixture and beat until well combined.

        In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, salt, nutmeg, and ginger.

          Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.

            In a small bowl, combine ½ cup granulated sugar and 2 tablespoons ground cinnamon for the rolling mixture.

              Scoop about 2 tablespoons of dough and roll it into a ball.

                Roll the dough ball in the cinnamon-sugar mixture until well coated.

                  Place the coated dough balls on the prepared baking sheet about 2 inches apart.

                    Bake for 10-12 minutes or until the edges are lightly golden, and the centers are still soft.

                      Allow the cookies to 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