Pumpkin Snickerdoodles

These pumpkin snickerdoodles combine classic cinnamon-sugar with warm pumpkin spice for a perfect fall treat.

Easy

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

These pumpkin snickerdoodles are soft, spiced cookies rolled in cinnamon-sugar. They come together quickly with pumpkin puree and pumpkin pie spice, and bake in just 12 minutes. A delicious twist on a classic cookie for autumn.

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 roll it in cinnamon-sugar to coat. 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.