![To make Pumpkin Butter Snickerdoodles, you need some simple yet essential ingredients. Here’s what you’ll need: - 1 cup pumpkin butter - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup packed brown sugar - 2 large eggs - 3 ½ cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - ½ teaspoon salt - 2 teaspoons ground cinnamon - 1 teaspoon ground nutmeg - 1 teaspoon vanilla extract - ½ cup granulated sugar (for rolling) - 2 tablespoons ground cinnamon (for rolling) Each ingredient plays a key role in bringing out the warm, cozy flavors of the cookies. The pumpkin butter adds a rich, spiced sweetness that pairs well with cinnamon and nutmeg. Using both granulated and brown sugar gives the cookies a nice balance of texture and flavor. Don't forget to check out the Full Recipe for detailed steps to create these delightful treats! - Preheat the oven to 350°F (175°C). - Line baking sheets with parchment paper. Start by getting your oven ready. Preheating is key to even baking. While it warms up, prepare your baking sheets. Parchment paper makes cleanup easy and helps cookies not stick. - Beat together the unsalted butter, pumpkin butter, granulated sugar, and brown sugar. Next, grab a large bowl. Use an electric mixer to beat the unsalted butter and pumpkin butter together. Add both sugars and mix for 2-3 minutes. This will make your mixture creamy and smooth. - Incorporate eggs and vanilla extract. Now, crack two large eggs into the bowl. Add the vanilla extract too. Keep mixing until everything is well blended. This step adds moisture and flavor. - Combine flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Make sure there are no clumps left. This mix gives your cookies a soft and fluffy texture. - Gradually add dry ingredients to wet; mix without overmixing. Slowly add the dry mixture into the wet ingredients. Use a wooden spoon or spatula to stir. Mix just until combined. Avoid overmixing to keep your cookies soft and chewy. - Roll dough in cinnamon-sugar mixture, space on sheets, bake for specified time. In a small bowl, combine granulated sugar and ground cinnamon for rolling. Use a cookie scoop or your hands to form balls of dough, about 1.5 inches wide. Roll each ball in the cinnamon-sugar mix. Place them on your prepared baking sheets, leaving space between each. Bake for 10-12 minutes. The edges should be set, and the centers will be soft. Follow the [Full Recipe] for more detailed steps and tips! To get the best texture in your Pumpkin Butter Snickerdoodles, focus on mixing. Cream the butter and sugars until fluffy. This step adds air and makes the cookies light. When adding the dry mix, stir gently. Overmixing can lead to tough cookies. You want them soft and chewy. To keep your cookies fresh, store them in an airtight container. This helps prevent them from drying out. You can also place a slice of bread in the container. The bread will help keep the cookies moist. Use clear plastic or glass containers so you can see the cookies inside. For a lovely display, stack the cookies on a pretty plate. You can dust them with extra cinnamon for a special touch. Adding small gourds or colorful leaves around the plate creates a cozy fall vibe. This makes your treat look as good as it tastes! {{image_4}} You can easily swap ingredients for allergies or dietary needs. If you need gluten-free cookies, use a gluten-free flour blend. This change lets everyone enjoy the treat without worry. For dairy-free options, consider using vegan butter instead of unsalted butter. You can also replace the eggs with flaxseed meal mixed with water. This makes a great egg substitute. To make these cookies even more fun, you can add mix-ins. Try tossing in some chocolate chips for a sweet touch. You might also enjoy adding chopped nuts, like pecans or walnuts. Both options add texture and flavor. If you want to spice things up, add some dried cranberries or white chocolate chips for a seasonal twist. You can adjust these cookies for different seasons too! For fall, try adding some finely chopped apples or cranberries. In winter, a sprinkle of peppermint extract can give a fresh twist. For Easter, consider using pastel-colored M&Ms instead of traditional toppings. These ideas add a festive touch and make your snickerdoodles unique for any occasion. To keep your Pumpkin Butter Snickerdoodles fresh, store them in an airtight container. This helps prevent them from drying out. You can also layer them with parchment paper to avoid sticking. For best results, keep them at room temperature, away from heat or moisture. Freezing is a great way to save these cookies for later. You can freeze the dough or the baked cookies. To freeze the dough, scoop and roll it into balls. Place them in a single layer on a baking sheet and freeze until firm. Then, transfer the dough balls to a freezer bag. For baked cookies, let them cool completely, then stack them in an airtight bag. They can last up to three months in the freezer. At room temperature, these cookies last about a week. If you store them in the fridge, they can stay fresh for up to two weeks. The cool air can help keep them soft and tasty. Just make sure to put them in a tight container to prevent them from absorbing other odors. How do I know when the cookies are done baking? You can tell the cookies are done when the edges look set. The centers may still look soft and underbaked. They will firm up as they cool. Can I use homemade pumpkin butter for this recipe? Yes, you can use homemade pumpkin butter. Just make sure it has the same texture as store-bought. The flavor will shine through in your cookies. What can I substitute for pumpkin butter if I don’t have any? If you lack pumpkin butter, you can use applesauce or mashed pumpkin. Mix in some spices like cinnamon and nutmeg to enhance the flavor. Can I make these cookies without eggs? Yes, you can. Use a flax egg or unsweetened applesauce as a substitute. For one egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. How do I make the cookies chewy instead of crispy? To get chewy cookies, do not overmix the dough. Also, take them out of the oven when they are slightly underbaked. This keeps them soft. Can I double the recipe? Absolutely! Just double all the ingredients. Make sure to bake them in batches if your oven can’t fit them all at once. What is the best way to reheat leftover cookies? To reheat, place cookies on a baking sheet and warm them in a 350°F oven for about 5 minutes. This will restore their soft texture. These Pumpkin Butter Snickerdoodles are easy and fun to make. You saw the key ingredients and steps needed for delicious cookies. Follow my tips to ensure a great texture and taste. You can even try different flavors or store them perfectly. Now that you know the ins and outs, get baking! Enjoy these sweet treats shared with family and friends. You can create lasting memories while delighting everyone with your baking skills. Happy baking!](https://lazychefmagic.com/wp-content/uploads/2025/07/b2001814-6f29-4db9-a5dc-dc596fad5149-250x250.webp)
Pumpkin Butter Snickerdoodles
Indulge in the cozy flavors of fall with these irresistible Pumpkin Butter Snickerdoodles! Soft and chewy, these cookies are made with creamy pumpkin butter and rolled in a cinnamon-sugar coating for the perfect treat. Follow our simple step-by-step guide to create delicious cookies that fill your home with warmth and sweetness. Click through to explore the recipe and impress your friends and family with this delightful autumn bake!