Pumpkin Snickerdoodle Cookies

Step 1

In a large mixing bowl, add the butter, brown sugar and white sugar. Beat together until fluffy on medium speed using an electric mixer.

Step 2

Add the pumpkin puree and vanilla extract and beat on medium until blended completely. Scrape down the sides of the bowl a couple of times while mixing.

Step 3

In a separate medium bowl, add the flour, pumpkin spice, cream of tartar, baking soda and salt and mix thoroughly.

Step 4

Gradually add the flour mixture to the pumpkin mixture in batches of 1/2 cup at a time, blending and scraping down the sides of the bowl between adding.

Step 5

Cover the bowl with plastic wrap or aluminum foil and place in the refrigerator for at least 4 hours to chill.

Step 6

Preheat the oven 350° F and line a baking sheet with parchment paper.

Step 7

In a small bowl, add the sugar and pumpkin pie spice and mix together.

Step 8

With a 1 - 1/12 tablespoon cookie scoop, scoop out dough and roll it into a ball with your hands.

Step 9

Roll each ball in the sugar mixture, coating completely and place them on the cookie sheet 2 inches apart.

Step 10

Bake for 11-12 minutes.

Step 11

Remove from the oven and cool on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely.