Pumpkin Spice Snickerdoodles

Ingredients

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

Steps

1. 1

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

2. 2

   2. Whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a separate bowl, then stir into the wet ingredients to form a soft dough.

3. 3

   3. Cover the dough and refrigerate for at least 1 hour until firm enough to roll into balls without sticking.

4. 4

   4. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper. Mix the rolling sugar and cinnamon in a small bowl.

5. 5

   5. Scoop the dough into tablespoon-sized balls, roll each in the cinnamon sugar mixture, and place them 2 inches apart on the prepared baking sheets.

6. 6

   6. Bake for 11 to 13 minutes until the edges are set but the centers still look slightly underdone, then cool on the pan for 5 minutes before transferring — they will crinkle and firm as they cool.