Pumpkin Snickerdoodles

These pumpkin snickerdoodles are soft, spiced, and rolled in cinnamon-sugar—perfect for fall baking!

Easy

Our own summary of the original by Makinze Gore — the full post and photos live at delish.com.

These pumpkin snickerdoodles combine classic snickerdoodle texture with warm pumpkin pie spice. The dough is rolled in cinnamon-sugar before baking, resulting in a crackly top and soft center. Ready in just 12 minutes, they're an easy seasonal treat.

Directions

Set your oven to 350°F. Line two large baking sheets with parchment paper. In a large bowl, whisk together the flour, pumpkin pie spice, cream of tartar, baking soda, and salt.

In another large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg, pumpkin puree, and vanilla extract, mixing until well combined. Gradually add the dry ingredients, mixing just until incorporated.

Roll about 1 tablespoon of dough into a ball, then coat it in cinnamon-sugar and place on the prepared baking sheet. If the dough is too sticky, refrigerate for 30 minutes before rolling.

Repeat with the remaining dough. Bake until the tops begin to crack and the centers are just set, about 12 minutes.