Step 1

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Step 2

In a large mixing bowl cream together 3/4 cup sugar and softened butter until fluffy and well mixed.

Step 3

Measure the pumpkin and blot well with two paper towels to remove any extra moisture. (I blot the pumpkin twice with two seperate paper towels) Add pumpkin puree and the egg to the butter mixture, then keep mixing until combined.

Step 4

In a medium sized mixing bowl mix together flour, cream of tartar, baking soda, and salt.

Step 5

Add the flour mixture to the pumpkin mixture. Stir well the dry ingredients are completly mixed into the wet ingredients and a dough forms. The dough may still be a little sticky.

Step 6

Chill the dough in the refrigerator for 30 minutes.

Step 7

In a small bowl combine the sugar and cinnamon to create the snickerdoodle topping.

Step 8

Use a medium cookie scoop to create dough balls, about a tablespoon and a half per cookie.

Step 9

Roll the dough ball a little with your hands, then place each dough ball into the cinnamon sugar. Coat all sides of the dough ball, then place about 2 inches apart from other cookie dough balls apart on the baking sheet.

Step 10

Bake cookies for 11-13 minutes or until cooked around the edges. The may be slightly gooey in the center but you don't want them to be raw or wet.

Step 11

Allow cookies to rest on the hot pan for a few minutes as they will continue to cook on the pan. Once they start to set up in the center of the cookie move cookies to a wire cooling rack or clean kitchen towel to finish cooling. Enjoy!