These cookies fit in with everything I love about fall – warm spices, cozy clothes, Starbucks pumpkin spice lattes… They’re the perfect thing to get you in the mood for the holidays with the familiar flavors of creamy pumpkin and toasty cinnamon. Like traditional snickerdoodles, they are rolled in cinnamon sugar to give them a crisp, crackled exterior while the center is pillowy and soft. The pumpkin keeps them more moist than typical cookies and bumps up the nutrients with Vitamins A and C, magnesium, and fiber. It’s important to keep the dough cold before you bake them so they hold their shape.
- 2 3/4 Cups all-purpose flour
- 2 Teaspoons cream of tartar
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1/2 Teaspoon pumpkin pie spice
- 1 1/2 Cups sugar plus another 1/4 cup
- 2 Sticks unsalted butter, softened
- 1/2 teaspoon vanilla
- 1 Large egg
- 3/4 Cup pumpkin puree
- 2 Tablespoons ground cinnamon
- Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.
- In a large bowl, mix together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
- In a separate bowl, cream together the softened butter and 1 1/2 cups of sugar until fluffy.
- Beat in the egg , vanilla and pumpkin puree and mix.
- Slowly add the dry ingredient mixture a little at a time until everything is incorporated.
- In a small, shallow bowl, mix together the remaining 1/4 cup of sugar and 2 tablespoons of cinnamon.
- Chill the dough at least an hour before baking.
- Take a mini ice cream scoop full of dough and roll it into a ball. Roll the ball in the sugar/cinnamon mixture, and the place the ball on the cookie sheet. Make sure you space the cookies about 2 inches apart from each other.
- Bake cookies for 8-10 minutes or until the edges and bottom start turning golden brown.