Pumpkin Spice Snickerdoodles

Ingredients

• 2 3/4 cups all-purpose flour
• 1/2 cup canned pumpkin puree
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 3 tbsp granulated sugar mixed with 1 1/2 tsp ground cinnamon, for rolling

Steps

1. 1

   1. Beat softened butter and sugar together until light and fluffy, about 3 minutes, then mix in the pumpkin puree, egg, and vanilla until fully combined.

2. 2

   2. Whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice in a separate bowl, then gradually stir the dry mixture into the wet until a soft dough forms.

3. 3

   3. Cover the dough and refrigerate for at least 1 hour to firm it up — this prevents overspreading and builds flavor.

4. 4

   4. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper. Roll the chilled dough into 1.5-inch balls, then roll each ball generously in the cinnamon sugar mixture.

5. 5

   5. Place the balls 2 inches apart on the prepared sheets and bake for 10–12 minutes, until the edges are just set but the centers still look slightly underdone.

6. 6

   6. Let the cookies cool on the baking sheet for 5 minutes before transferring — they will firm up as they cool, keeping that signature soft, crinkled texture.