Soft Pumpkin Snickerdoodles

These Soft Pumpkin Snickerdoodles are a delightful twist on the classic cookie, combining the warm spices of fall with a soft, chewy texture. Perfect for autumn gatherings or cozy evenings!

Ingredients

For the Cookies:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

For the Cinnamon Sugar Coating:

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until well combined.
3. Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Form Dough Balls: Scoop tablespoon-sized balls of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until well coated.
6. Prepare for Baking: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the bottom of a glass or your fingers.
7. Bake: Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked.
8. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 24 cookies and takes about 15 minutes to prepare, with a cooking time of 10-12 minutes, totaling around 25-27 minutes.

Variations

• Add-ins: Incorporate chocolate chips or chopped nuts for added texture and flavor.
• Spice Adjustments: Feel free to experiment with other spices like ginger or cloves for a unique twist.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to a week. For a warm treat, briefly microwave a cookie before serving.

10 FAQs

1. Can I use salted butter?
   Yes, but reduce the added salt in the recipe.
2. What can I substitute for pumpkin puree?
   You can use applesauce for a different flavor, but it will alter the texture slightly.
3. Are these cookies suitable for freezing?
   Yes, you can freeze the dough balls before baking. Just add a couple of extra minutes to the baking time if baking from frozen.
4. Can I use brown sugar instead of granulated sugar?
   Yes, using brown sugar will give a richer flavor and a slightly denser cookie.
5. What’s the best way to measure flour?
   Use the spoon-and-level method: spoon the flour into your measuring cup and level it off with a knife for accurate measurement.
6. How do I make these cookies softer?
   Make sure not to overbake them; they should look slightly underdone when you take them out.
7. Can I use fresh pumpkin puree?
   Yes, just make sure it’s well-drained to avoid excess moisture.
8. What’s the difference between snickerdoodles and regular cookies?
   Snickerdoodles are rolled in cinnamon sugar and often have a tangy flavor from cream of tartar, which is not used in this pumpkin variation.
9. How can I make these cookies more festive?
   Add some colorful sprinkles or drizzle with icing for a decorative touch.
10. Can I double this recipe?
    Yes, just make sure to use a large enough mixing bowl to accommodate the extra ingredients!

Conclusion

These Soft Pumpkin Snickerdoodles are a delightful and easy-to-make treat that brings the cozy flavors of pumpkin and spice to your cookie jar. Enjoy them fresh out of the oven or share them with friends and family for a perfect fall gathering!

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