Pumpkin Snickerdoodles

I'm in love. With a cookie. But what's new, you ask? This recipe is seriously incredible. Usually I'm a "this needs chocolate" type of girl, but these snickerdoodles were just as delicious (if not more) the next day as they were warm on Thanksgiving night. Please make these, they are totally worth it! The warm flavors of the pumpkin and cinnamon really shine through, but what is truly special is the fluffy yet dense texture. It was so amazing I can't do it justice with words.

Pumpkin Snickerdoodles

modified from Sweet Pea's Kitchen

2 3/4 cup all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon pumpkin pie spice

1 teaspoon cinnamon

3/4 cup brown sugar

3/4 cup granulated sugar, divided

2 sticks butter

1 large egg

3/4 cup pumpkin puree

1 teaspoon vanilla extract

1/4 cup sugar

2 Tablespoons cinnamon

Heat oven to 400 degrees F. Prepare cookie sheets with foil or cooking spray.

In a large bowl, whisk together flour, cream of tartar, baking soda, salt, pumpkin pie spice, and 1 teaspoon cinnamon. 

In another bowl (use stand mixer if you have one), cream butter and 1 1/2 cups sugar (brown and white) until light and fluffy. Add egg and vanilla, then pumpkin puree and beat until well combined. Add dry ingredients and beat at low speed until just combined.

Stir together remaining 1/4 cup sugar and 2 Tbsp cinnamon in a shallow bowl for rolling dough. Roll heaping tablespoons of dough in mixture and place on baking sheets about 2 inches apart. 

Bake for 10-12 minutes, rotating sheets halfway through baking time, until cookies are just browning at the edges and the center is soft and puffy. Let cool about 5 minutes and transfer to wire rack. 

Makes about 4 dozen cookies.

Enjoy!