Can I use canned pumpkin pie filling instead of puree?

Oh sweet friend, no-no-no! Pumpkin pie filling already has sugars and spices added, which throws off our careful balance. You definitely want plain canned pumpkin purée (look for "100% pure pumpkin" on the label). The pie filling will make your cookies way too sweet and give them a weird texture. I learned this the hard way when I first started baking them – let's just say that batch went straight to the compost!

How do I keep my cookies from turning out cakey?

Ah, the cakey cookie struggle is real! Here's my trick: don't overmix after adding the flour (stop when you still see a few streaks), and slightly underbake them. The pumpkin adds moisture, which can make cookies cake-like if we're not careful. Also, make sure your baking soda is fresh – old baking soda doesn't react properly and can give you weird textures.

Can I freeze the cookie dough for later?

Absolutely! I freeze unbaked dough balls all the time (it's my secret for fresh-baked surprises whenever cookie cravings hit). Scoop them first, then freeze uncovered on a tray for an hour before transferring to freezer bags. When you're ready to bake, just roll the frozen dough balls in the cinnamon-sugar mix and add about 2 minutes to the baking time. No thawing needed – how perfect is that?

My cookies spread too much – what went wrong?

This usually means your butter was too soft. If you press your finger into the butter and it leaves a deep dent, it's probably too warm. Chill your dough for 15 minutes before scooping if this happens. Also, check your flour measurement – if you packed it or scooped directly from the bag instead of spooning lightly, you might not have enough flour to hold everything together.

Irresistible Pumpkin Snickerdoodle Cookies in 30 Minutes

Name: Pumpkin Snickerdoodle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar; 3/4 cup pumpkin puree; 1 large egg; 2 tsp vanilla extract; 2 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 2 tsp pumpkin pie spice; 1 tsp cinnamon; 1/4 cup granulated sugar (for rolling); 1 tsp cinnamon (for rolling)

Pumpkin Snickerdoodle Cookies

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Soft, chewy pumpkin cookies with cinnamon-sugar coating and pumpkin pie spice.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 12 min
Total Time: 27 min
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
3/4 cup pumpkin puree
1 large egg
2 tsp vanilla extract
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 tsp cinnamon
1/4 cup granulated sugar (for rolling)
1 tsp cinnamon (for rolling)

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Add pumpkin puree, egg, and vanilla extract. Mix well.
In a separate bowl, whisk flour, baking soda, salt, pumpkin pie spice, and cinnamon.
Gradually add dry ingredients to wet ingredients, mixing until combined.
In a small bowl, mix 1/4 cup sugar and 1 tsp cinnamon for rolling.
Scoop dough into 1-inch balls, roll in cinnamon-sugar mixture, and place on baking sheets.
Bake for 10-12 minutes until edges are set but centers are soft.
Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.

Notes

Use room-temperature butter for easier mixing.
Do not overbake to keep cookies soft and chewy.
Store in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 85mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0.5g
Protein: 1g
Cholesterol: 20mg

Find it online: https://kitchenuser.net/pumpkin-snickerdoodle-cookies-recipe/