Description
Soft, chewy cookies with warm pumpkin spice flavor and a classic snickerdoodle cinnamon-sugar coating.
Ingredients
Scale
For the Crust:
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/3 cup granulated sugar (for rolling)
- 1 tbsp ground cinnamon (for rolling)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice in a medium bowl.
- Cream butter and 1 1/2 cups sugar until light and fluffy. Beat in pumpkin puree, egg, and vanilla until well combined.
- Gradually mix in dry ingredients until just combined. Chill dough for 30 minutes.
- Mix remaining 1/3 cup sugar with cinnamon in a small bowl. Scoop dough, roll into balls, and coat in cinnamon-sugar mixture.
- Place on prepared baking sheets and bake for 10-12 minutes until edges are set. Cool on wire racks.
Notes
You can customize the seasonings to taste.