Pumpkin Snickerdoodles

These are a little lighter and softer in texture than your regular snickerdoodles and have a mild pumpkin flavor. Rolled in the traditional cinnamon sugar, a treat for those little goblins.  These cookies keep very well.

Preheat oven to 400 degrees F. Line baking sheet with parchment paper and set aside.


2 3/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
12 teaspoon pumpkin pie spice

Whisk in a bowl and set aside.

1 1/2 cups sugar

2 sticks butter, softened
1 large egg
3/4 cup pumpkin puree

Cream butter and sugar at medium speed until light and fluffy. Scrape down bowl. Add the egg and beat at medium speed until combined.  Add pumpkin puree and beat until combined. Add the dry ingredients and mix on low until combined. 

1/4 cup sugar

1 tablespoon cinnamon

Mix cinnamon and sugar together in a small bowl. Roll a 1 1/2 inch ball of dough into sugar mixture and place on baking sheet. Place cookie balls 2 inches apart. Bake the cookies until the edges are set and just beginning to brown but the centers are still soft and puffy, 10-11 minutes. Cool the cookies for 5 minutes and then transfer to a cooling rack.