Step-by-step instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, sugar, egg, and pumpkin puree until smooth and well blended.
3. Gradually add the flour, cream of tartar, baking soda, salt, and pumpkin pie spice (or individual spices) to the wet mixture. Mix until a soft dough forms.
4. In a small bowl, combine the sugar and cinnamon to create the cinnamon sugar coating.
5. Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture until fully coated.
6. Place the coated dough balls on the prepared baking sheet, ensuring they are evenly spaced.
7. Lightly press down on each dough ball using the back of a spoon or your fingers to flatten them slightly.
8. Bake in the preheated oven for 8-10 minutes, or until the edges are set and the cookies are just beginning to crack on top.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Best ways to enjoy it

These Soft Pumpkin Snickerdoodles are delightful on their own, but you can elevate the experience by serving them warm with a scoop of vanilla ice cream or a dollop of whipped cream. Pair them with a hot cup of spiced chai or a creamy pumpkin latte for the ultimate autumn treat. Consider arranging them on a rustic platter, garnished with cinnamon sticks or fall leaves for a picturesque presentation at your next gathering.

Storage and reheating tips

To keep your Soft Pumpkin Snickerdoodles fresh, store them in an airtight container at room temperature for up to five days. If you want to enjoy them longer, they freeze beautifully! Just place them in a freezer bag, and they can last up to three months. When you’re ready to enjoy a cookie, simply thaw them at room temperature or heat them in the microwave for about 10 seconds for that fresh-out-of-the-oven warmth.

Tricks for success

Here are a few pro tips to ensure your pumpkin snickerdoodles turn out absolutely perfect:

• Make sure your butter is softened properly—this creates a fluffier dough.
• Avoid overmixing once you add the flour; this keeps the cookies soft and tender.
• If you find the dough is too sticky, chill it in the refrigerator for about 30 minutes before rolling it into balls.

Creative twists

While these Soft Pumpkin Snickerdoodles are fantastic as-is, you can always experiment! Consider adding chocolate chips for a bit of decadence or walnuts for extra crunch. For a twist on flavors, try substituting the pumpkin puree with sweet potato puree or banana to see how the taste changes. Introducing a drizzle of caramel on top after baking can also add an indulgent touch!

Common questions

How long does it take to prepare these cookies?

Prep time typically takes about 15-20 minutes, followed by around 8-10 minutes of baking.

Can I use fresh pumpkin instead of canned?

Absolutely! Just ensure it’s cooked down and pureed to the same consistency as canned pumpkin puree.

What should I do if the dough is too sticky?

If your dough feels sticky, try chilling it for about 30 minutes before rolling it into balls. This should make it easier to handle.

Are these cookies gluten-free?

You can easily make these gluten-free by substituting all-purpose flour with a gluten-free blend.

Indulging in Soft Pumpkin Snickerdoodles is a simple joy that will warm your heart and home. Enjoy the flavorful nostalgia that these cookies bring, whether alone or shared during a gathering. Happy baking!