These pumpkin snickerdoodles are warmly spiced, thick, and soft baked. They are rolled in cinnamon and pumpkin pie spice. These cookies are perfect for fall!
First, add cold butter, sugar and brown sugar to a stand mixer. Mix on high for 2 minutes, until no clumps of butter remain.
Then, add in egg, pumpkin purée, and vanilla. Stir to combine.
Add in flour, pumpkin pie spice, cinnamon, cream of tartar, baking soda and salt. Stir to combine. Place bowl of dough in the fridge for 30 minutes.
After 30 minutes, remove from fridge. Combine sugar and pumpkin pie spice in shallow bowl. Preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Scoop out 1.5 inch sized dough balls. Roll around in sugar mixture. Then place on lined pan. Gently press down into a cookie shape. These cookies do not spread much while baking.
Continue for remaining dough. Make 2 to 3 batches of cookies.
Bake for 9 to 10 minutes or until cookies look barely set in the middle.
Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Carefully transfer to a wire rack.
Notes
Use cold butter right from the fridge. This helps prevent the cookies from spreading too thin.
Mix butter and sugars until no clumps of butter remain. This usually takes 2 to 3 minutes.
Use pumpkin purée, not pumpkin pie filling.
Both regular all purpose flour and gluten free 1 to 1 flour can be used.
The cream of tartar gives these cookies a distinct tangy flavor. While it can be omitted, these will not have that signature snickerdoodle flavor.
The dough needs to chill because it is sticky otherwise.
These cookies barely spread. Therefore, press dough balls into cookie shape with your hands before baking.
Bake until just barely set in the middle. They are soft and gooey!
Store leftovers covered at room temperature for up to 3 days.