Question 1

What is cream of tartar?

Accepted Answer

Cream of tartar is an acidic powder made with the byproducts of fermenting grapes into wine. It is often used in whipping up egg whites to make meringue. It also adds a little bit of tang and gives your cookies a chewy texture. Without it, you will get a cakey pumpkin cookie. If you do not have any, you can use lemon juice or white vinegar instead.

Question 2

Can I make the dough ahead of time?

Accepted Answer

Absolutely. You can chill your cookie dough up to three days in advance, keeping it wrapped and chilled in the fridge. Just let it sit at room temperature until it is easy enough to scoop. Freezing instructions are the same but put your dough balls into a freezer bag and you can freeze for up to 90 days.

Question 3

Why are my cookies dry?

Accepted Answer

You may have used too much flour. When preparing your ingredients, do not scoop the flour with a measuring cup. Instead, spoon it into the measuring cup and level it with a knife so it is not packed. It could also be that you mixed it too much. Only mix until combined.

Question 4

Why did my cookies spread out and flatten?

Accepted Answer

If the ratio of sugar, butter, and flour is off in any way, it can affect the size, shape, and texture of your Snickerdoodle pumpkin cookies. For example, if you use too much sugar, it can absorb the liquids, making them spread. Too much butter makes them greasy and flat.

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