Soft Pumpkin Snickerdoodle Cookies

Directions

1. Set your oven to 350°F. Line two baking sheets with parchment paper and set aside. In a large bowl or stand mixer with paddle attachment, beat the softened butter and ½ cup granulated sugar until light and fluffy.
2. Add the egg and vanilla extract, continuing to beat. Scrape down the bowl sides to incorporate everything. Mix in the pumpkin puree and powdered sugar until well combined.
3. Gradually add the flour, baking soda, cream of tartar, and 1 teaspoon pumpkin pie spice to the butter mixture. Mix until just combined.
4. In a small bowl, stir together the remaining ⅓ cup granulated sugar and 1 teaspoon pumpkin pie spice. Using a #24 cookie scoop, drop dough balls one at a time into the sugar-spice mixture.
5. Roll each dough ball in the mixture until completely coated.
6. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 8 to 10 minutes, until the edges are set. Let the cookies cool on the baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely.