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To make pumpkin spice snickerdoodles, you will need: - 2 ¾ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - 1 tablespoon pumpkin pie spice - ½ teaspoon salt - 1 cup unsalted butter, softened to room temperature - 1 ½ cups granulated sugar - ½ cup packed brown sugar - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - ½ cup granulated sugar (for rolling) - 2 teaspoons pumpkin pie spice (for rolling) You can swap some ingredients if needed: - Use gluten-free flour instead of all-purpose flour for a gluten-free version. - Replace unsalted butter with coconut oil or a vegan butter for a dairy-free option. - Use light brown sugar in place of dark brown sugar for a milder flavor. - If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, and ginger. Here are some tools that will help you bake these cookies: - Mixing bowls for combining ingredients - Electric mixer for creaming butter and sugars - Cookie scoop for even dough portions - Baking sheets lined with parchment paper - Measuring cups and spoons for accurate measuring - Wire rack for cooling cookies after baking First, heat your oven to 350°F (175°C). This helps the cookies bake evenly. Next, line two baking sheets with parchment paper. This step makes sure the cookies do not stick. In a medium bowl, whisk together 2 ¾ cups of flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 tablespoon pumpkin pie spice, and ½ teaspoon salt. Mix well and set this dry mix aside. In a large bowl, beat 1 cup of softened butter, 1 ½ cups granulated sugar, and ½ cup brown sugar together until light and fluffy. This takes about 2-3 minutes. Add in one large egg and 1 teaspoon pure vanilla extract. Mix until smooth. Gradually stir in the dry mix. Be careful not to overmix. In a small bowl, mix ½ cup granulated sugar with 2 teaspoons of pumpkin pie spice. This mix gives each cookie a sweet and spicy finish. Use a cookie scoop or spoon to take dough and roll it into balls. Each ball should be about 1 inch wide. Roll each ball in the sugar and spice mix until fully coated. Place the balls on the lined baking sheets, leaving about 2 inches between them. This space helps them spread out while baking. Lightly flatten each ball using your hand or the bottom of a glass to help them bake evenly. Put the baking sheets in the oven and bake for 10-12 minutes. Watch for golden edges and soft centers. Once they are done, let the cookies cool on the baking sheets for 5 minutes. Then, move them to a wire rack to cool completely. This cooling step helps keep them soft and chewy. Enjoy your warm Pumpkin Spice Snickerdoodles with a cozy drink! To get the best texture in your pumpkin spice snickerdoodles, you must mix properly. Start with room temperature butter. This helps to create a soft, fluffy dough. When you cream the butter and sugars, beat them until light and airy. This step adds air. Don't overmix after adding the dry ingredients. Mix just until combined. This keeps your cookies soft and chewy. For extra flavor, you can use fresh spices. Instead of just pumpkin pie spice, add a pinch of nutmeg or cloves. These warm spices deepen the flavor. You can also use brown sugar for a richer taste. The brown sugar adds moisture, making the cookies chewier. Consider mixing in some chocolate chips or chopped nuts for added texture. Baking time is key to perfect cookies. Keep an eye on them in the oven. Bake for 10-12 minutes. The edges should turn golden brown, but the centers should look soft. If you want softer cookies, take them out a minute early. Let them cool on the baking sheet for five minutes. This helps them set up without getting too hard. {{image_4}} You can make gluten-free pumpkin spice snickerdoodles. Replace the all-purpose flour with a gluten-free blend. Look for one that measures cup-for-cup. This keeps the taste and texture similar to the classic version. To create vegan pumpkin spice snickerdoodles, swap the butter for coconut oil or vegan butter. Use a flax egg instead of a regular egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. This helps your cookies stay moist and delicious. You may want to add fun extras to your cookies. Consider mixing in chocolate chips, chopped nuts, or dried fruit. You can also add a teaspoon of maple syrup for extra sweetness. Another option is to sprinkle some sea salt on top after baking. This creates a nice contrast to the sweet cookie. To keep your pumpkin spice snickerdoodles fresh, store them in an airtight container. This will lock in moisture and keep them soft. Place a piece of bread in the container to help maintain their softness. Store the cookies at room temperature for up to one week. If you want to keep them longer, consider freezing them. You can freeze snickerdoodles for later enjoyment. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet and freeze for one hour. After they are firm, transfer them to a freezer-safe bag or container. Label the bag with the date. They can last up to three months in the freezer. To enjoy, thaw them at room temperature or heat them in the oven. To reheat your cookies, preheat the oven to 350°F (175°C). Place the cookies on a baking sheet for about 5-8 minutes. This will make them warm and soft again. You can also use the microwave. Heat them for 10-15 seconds. Just be careful not to overheat. Enjoy your cozy fall treat! Snickerdoodles stand out due to their unique flavor and texture. They are soft and chewy, thanks to the cream of butter and sugars. The standout feature is the cinnamon-sugar coating. This gives them a sweet and spicy kick. Unlike chocolate chip cookies, snickerdoodles do not have any mix-ins. Their simple ingredients allow the cinnamon and sugar to shine through. You can use pumpkin puree in your snickerdoodles, but it changes the recipe. Pumpkin puree adds moisture and flavor, while pumpkin pie spice adds spice without extra liquid. If you choose pumpkin puree, reduce the butter slightly to maintain the right consistency. Use about ½ cup of pumpkin puree and skip the pumpkin pie spice. The cookies will still be tasty but will have a different texture. You can make these cookies ahead in a few easy ways. First, prepare the dough and chill it in the fridge for up to 24 hours. This helps the flavors develop. Second, you can scoop and roll the dough into balls, then freeze them. When ready to bake, just bake the frozen dough. You may need to add a few extra minutes to the bake time. This way, you can enjoy fresh cookies anytime! This article explored snickerdoodle cookies, from ingredients to storage tips. You learned about common substitutions and tools needed for baking. The step-by-step guide ensured you feel ready to make them. We covered tips for perfect texture and flavor. You also discovered fun variations to try and how to store leftovers. Baking snickerdoodles is fun and rewarding. Enjoy making these treats your own!

Pumpkin Spice Snickerdoodles

Bake up a storm this fall with delicious pumpkin spice snickerdoodles! These easy-to-follow cookies blend warm pumpkin pie spices with a soft, chewy texture, making them the perfect treat for any cozy gathering. With just a few simple ingredients and quick instructions, you can impress your friends and family. Don’t wait—click to explore the full recipe and add this tasty dessert to your autumn baking list!
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Ingredients
  

2 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 tablespoon pumpkin pie spice

½ teaspoon salt

1 cup unsalted butter, softened to room temperature

1 ½ cups granulated sugar

½ cup packed brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

½ cup granulated sugar (for rolling)

2 teaspoons pumpkin pie spice (for rolling)

Instructions
 

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.

    In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt until well combined. Set this dry mixture aside for later use.

      In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer, cream the mixture together on medium speed for about 2-3 minutes or until it becomes light and fluffy.

        Add the egg and vanilla extract to the butter-sugar mixture, beating until everything is fully integrated and smooth.

          Gradually incorporate the reserved dry ingredients into the wet mixture, mixing gently until just combined. Be cautious not to overmix, as this can affect the texture of the cookies.

            In a small bowl, mix together the ½ cup granulated sugar and 2 teaspoons of pumpkin pie spice. This will be your flavorful coating for the cookies.

              Using a cookie scoop or a tablespoon, portion out the dough and roll each piece into a smooth ball.

                Roll each dough ball in the pumpkin spice sugar mixture, ensuring that they are evenly coated. Place them on the prepared baking sheets, making sure to leave approximately 2 inches of space between each cookie for spreading.

                  Gently flatten each dough ball slightly using the bottom of a glass or your hand to help them spread out evenly while baking.

                    Bake in your preheated oven for 10-12 minutes, or until the edges are golden brown, while the centers remain soft and chewy.

                      Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

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

                          - Presentation Tips: Present these delightful pumpkin spice snickerdoodles on a rustic wooden platter. Consider garnishing with a light sprinkle of cinnamon and placing a small decorative pumpkin nearby to enhance the fall theme. These cookies pair wonderfully with a warm cup of apple cider or a cozy latte!