The most perfect pumpkin snickerdoodle cookies that are warm, spicy, crispy, and chewy. You'll want to make these cookies over and over all season long.
Course Sweets & Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 9 minutesminutes
Total Time 19 minutesminutes
Servings 20cookies
Calories 110kcal
Author Kristine Underwood
Ingredients
1/2cupunsalted butterroom temperature
1/2cupsugar
1/4cupbrown sugar
1egg yolk
1tspvanilla extract
1/4cuppumpkin pureenot pumpkin pie filling
1½cupflour
1/2tspbaking soda
1tspcream of tartar
1tsppumpkin pie spice
1/2tspcinnamon
1/2tspsea salt
Extra cinnamon and sugar for rolling1/4 cup sugar + 1/2 tsp cinnamon
In a separate bowl, gently whisk the flour, baking soda, cream of tartar, pumpkin pie spice, cinnamon, and sea salt together.
1½ cup flour, 1/2 tsp baking soda, 1 tsp cream of tartar, 1 tsp pumpkin pie spice, 1/2 tsp cinnamon, 1/2 tsp sea salt
Add flour mixture to the wet ingredients, half at a time, mixing with a wooden spoon or a rubber spatula until just combined.
Using a 2 TBS cookie scoop, scoop dough, roll into a ball, and generously roll in cinnamon sugar mixture. Place coated cookies on a lined baking sheet 2 inches apart.
Bake at 350 degrees for 9-10 minutes, rotating the pan halfway through. Avoid over-baking. Cookies will be slightly puffy and cracked on the top.
Let cookies cool on the baking sheet until they are sturdy enough to transfer to a wire rack to cool completely.
Store cookies in an airtight container for 3-5 days or freeze for up to 3 months.