Can I use canned pumpkin puree instead of homemade?

Absolutely! Canned pumpkin puree is a perfectly acceptable (and often more convenient) substitute for homemade pumpkin puree in this recipe. Just be sure to choose a high-quality brand with a smooth, velvety texture and no added sugars or spices.

How can I make these cookies gluten-free?

To make these Pumpkin Snickerdoodle Cookies gluten-free, simply swap out the all-purpose flour for a reliable gluten-free all-purpose flour blend. This will allow you to enjoy the same delicious flavors and soft, chewy texture without the gluten.

Can I freeze the cookie dough or baked cookies?

Yes, you can freeze both the raw cookie dough and the baked cookies for later enjoyment. Scoop the dough into balls, freeze them on a baking sheet, and then transfer them to an airtight container or resealable bag. The baked cookies can also be frozen in a single layer and then stored in an airtight container. When ready to enjoy, simply thaw and bake or reheat the cookies as needed.

How long will these cookies stay fresh?

Stored in an airtight container at room temperature, these Pumpkin Snickerdoodle Cookies will stay fresh for up to 5 days. For maximum freshness, you can also refrigerate them for up to 1 week. If you'd like to extend their shelf life even further, the baked cookies can be frozen for up to 3 months.

Can I make these cookies ahead of time?

Absolutely! These Pumpkin Snickerdoodle Cookies are the perfect make-ahead dessert. You can prepare the dough up to 3 days in advance, store it in the refrigerator, and then scoop and bake the cookies when you're ready to serve them. The baked cookies can also be prepared several days in advance and stored in an airtight container until needed.

Delightful Pumpkin Snickerdoodle Cookies A Fall Treat

Name: Delightful Pumpkin Snickerdoodle Cookies A Fall Treat
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24 cookies
Cuisine: American
Ingredients: Pumpkin Puree; All-Purpose Flour; Cinnamon; Nutmeg; Brown Sugar; Butter; Egg; Vanilla Extract; Baking Powder; Baking Soda; Salt; White Sugar

Description

Pumpkin Snickerdoodle Cookies are soft, chewy, and spiced just right! Bake these cozy fall treats today—your kitchen will smell amazing!

Ingredients

Pumpkin Puree
All-Purpose Flour
Cinnamon
Nutmeg
Brown Sugar
Butter
Egg
Vanilla Extract
Baking Powder
Baking Soda
Salt
White Sugar

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined.
Add the pumpkin puree to the wet ingredients and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Be careful not to overmix.
In a small bowl, combine the cinnamon and white sugar for the coating.
Scoop the dough into 1-inch balls and roll them in the cinnamon-sugar mixture, ensuring they’re fully coated.
Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft. Be careful not to overbake, as the cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American