These Pumpkin Snickerdoodle Cookies are our new favorite fall treat! They're delicious cookies infused with real pumpkin and our favorite fall spices then rolled in a cinnamon-sugar mixture then baked until warm and fluffy.
In a large mixing bowl, add the butter, brown sugar and white sugar. Beat together until fluffy on medium speed using an electric mixer.
Add the pumpkin puree and vanilla extract and beat on medium until blended completely. Scrape down the sides of the bowl a couple of times while mixing.
In a separate medium bowl, add the flour, pumpkin spice, cream of tartar, baking soda and salt and mix thoroughly.
Gradually add the flour mixture to the pumpkin mixture in batches of ½ cup at a time, blending and scraping down the sides of the bowl between adding.
Chill the dough:
Cover the bowl with plastic wrap or aluminum foil and place in the refrigerator for at least 4 hours to chill.
Bake the cookies:
Preheat the oven 350° F and line a baking sheet with parchment paper.
In a small bowl, add the sugar and pumpkin pie spice and mix together.
With a 1 - 1/12 tablespoon cookie scoop, scoop out dough and roll it into a ball with your hands.
Roll each ball in the sugar mixture, coating completely and place them on the cookie sheet 2 inches apart.
Bake for 11-12 minutes.
Remove from the oven and cool on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely.
Notes
Use gluten free one-to-one flour or oat flour for gluten free version.Easily make homemade pumpkin spice.