Spiced snickerdoodles blend pumpkin, cinnamon, and sugar for soft, chewy cookies with autumn flair.
# What You'll Need:
→ Dry Ingredients
01 - 2 3/4 cups all-purpose flour
02 - 2 teaspoons cream of tartar
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons pumpkin pie spice
→ Wet Ingredients
06 - 1 cup unsalted butter, softened
07 - 1 1/2 cups granulated sugar
08 - 2/3 cup canned pumpkin puree
09 - 1 large egg
10 - 2 teaspoons pure vanilla extract
→ Coating
11 - 1/4 cup granulated sugar
12 - 2 teaspoons ground cinnamon
13 - 1/2 teaspoon pumpkin pie spice
# Method:
01 - Set the oven to 350°F (175°C) and prepare baking sheets with parchment paper.
02 - Whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice in a medium bowl until evenly blended.
03 - Beat the butter and sugar in a large bowl using an electric mixer on medium speed until light and fluffy. Incorporate the pumpkin puree, egg, and vanilla, mixing until smooth.
04 - Gradually add dry mixture to wet ingredients, using a spatula to combine just until a soft dough forms. Avoid overmixing.
05 - In a small bowl, mix sugar, cinnamon, and pumpkin pie spice for the coating.
06 - Portion dough using a tablespoon and roll into balls. Coat each ball evenly in the spice-sugar mixture.
07 - Arrange coated dough balls on prepared sheets, spacing 5 cm (2 inches) apart. Bake on center rack for 10 to 12 minutes until set at the edges and just beginning to crack.
08 - Allow cookies to rest on trays for 5 minutes, then transfer to wire racks to cool completely.
