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Soft Pumpkin Snickerdoodles

These Soft Pumpkin Snickerdoodles are the perfect fall treat, blending classic snickerdoodle texture with rich pumpkin flavor and warm spices.
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Ingredients
  

For the cookies:

  • ½ cup butter softened
  • 1½ cups sugar
  • 1 egg
  • ½ cup pumpkin puree
  • 3 cups all-purpose flour
  • 1 tsp cream of tartar
  • 2 tsp baking soda
  • ¼ tsp salt
  • 1 tsp pumpkin pie spice or ½ tsp cinnamon, ¼ tsp allspice, ¼ tsp nutmeg, ¼ tsp ginger

For the cinnamon sugar coating:

  • 2 tbsp sugar
  • 2 tsp cinnamon

Instructions
 

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Cream together butter, sugar, egg, and pumpkin puree in a large bowl until smooth.
  • Add flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Mix until dough forms.
  • In a small bowl, mix sugar and cinnamon for the coating. Roll dough into 1-inch balls, then coat in cinnamon sugar.
  • Arrange dough balls on the baking sheet, spacing evenly, and slightly flatten each with the back of a spoon.
  • Bake for 8–10 minutes until edges are set and tops crack slightly. Cool for a few minutes on the baking sheet before transferring to a wire rack.