Pumpkin Snickerdoodles

Step 1

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Step 2

In a mixing bowl, cream together the softened butter, pumpkin purée, granulated sugar, and dark brown sugar until smooth.

Step 3

Add the egg and vanilla extract, mixing until well combined.

Step 4

In another bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and pumpkin pie spice (and optional nutmeg or ginger).

Step 5

Slowly add the dry mixture to the wet mixture, blending until a dough forms.

Step 6

Chill the dough for 30 minutes to make it easier to handle.

Step 7

In a small bowl, combine the sugar and cinnamon for the coating.

Step 8

Roll the dough into small balls (about 1 inch in diameter) and roll each ball in the cinnamon-sugar mixture. If the dough feels sticky, lightly flour your hands to help with rolling.

Step 9

Place the coated balls on the baking sheets and gently flatten them with your fingers.

Step 10

Bake for 12-15 minutes or until the edges are golden brown and the centers are set. For chewier cookies, lean towards the shorter bake time.

Step 11

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.