Snickerdoodles get all decked out in pumpkin and pumpkin pie spice for fall, and I love it! Pumpkin Snickerdoodles are like a marriage made in cookie heaven between Bakery Style Pumpkin Cookies and Classic Snickerdoodles, I am pretty sure if you like either of those cookies you will love pumpkin Snickerdoodles!
These cookies are soft, chewy and buttery. Before baking they get a roll in sugar, cinnamon and pumpkin pie spice, that gives each cookie a delicious sweet sugar and spice coating. I have mentioned before my love of soft cookies, and I find these cookies highly addictive, I can not seem to stop at just one if they are in my kitchen. Pumpkin Snickerdoodles actually stay soft too, it is unusual for a batch of these to last longer than a day at my house, but if i hide a few in a Ziploc bag in my pie safe they will stay soft, even 2 days later.
- 2 & ¾ cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon Pumpkin Pie Spice
- 1 & ½ cup granulated sugar
- 2 sticks un salted butter
- 1 large egg
- ¾ cups pumpkin puree (not pie filling)
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- Sift together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
- Cream the butter and 1½ cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula if needed.
- Add the egg and beat at medium speed until combined. Add the pumpkin puree and beat at medium speed until thoroughly incorporated.
- Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed.
- Cover the dough and refrigerate for at least 20 minutes. This allows the butter to firm up a little bit so it will be easier to roll the cookie dough into the sugar spice coating before baking.
- While the dough is chilling preheat the oven and prepare the baking sheets:
- Adjust the oven racks to the upper-and lower-middle positions and preheat the oven to 400 degrees F.
- Line two baking sheets with parchment paper; set aside.
- Place the remaining ¼ cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet.
- Repeat with the remaining dough, spacing the balls about 2 inches apart
- Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotate the baking sheet halfway through the baking time.
- Cool the cookies on the baking sheets about 5 minutes; using a metal spatula, transfer the cookies to a wire rack and cool to room temperature.
- Store in an airtight container, or freeze for longer storage.