Pumpkin snickerdoodle cookies🍂🎃🍪

Pumpkin snickerdoodle cookies🍂🎃🍪 Recipe: Ingredients Cookies -1 1/2 cups all-purpose flour (190g) -1 tsp cinnamon -1 tsp pumpkin pie spice -1/2 tsp baking soda -1/4 tsp cream of tartar -1/2 tsp salt -1/2 cup unsalted butter, softened (113g) -1/2 cup granulated sugar (99g) -1/3 cup light brown sugar, packed (71g) -1/4 cup pure pumpkin puree (62g) -1 egg yolk, room temperature -1 tsp vanilla Cinnamon sugar coating -1/3 cup granulated sugar (66g) -2 tsp cinnamon Cream cheese frosting -4oz cream cheese, softened (113g) -4 Tbsp unsalted butter, softened (56g) -1 tsp vanilla -Pinch of salt -2 cups powdered sugar (227g) -cinnamon for topping Instructions For the cookies: 1. In a medium bowl whisk together flour, cinnamon, pumpkin pie spice, baking soda, cream of tartar, and salt. Set aside. 2. In a large bowl beat the butter, granulated sugar, and brown sugar until light and fluffy. 3. Add egg yolk and vanilla. Mix until combined. 4. Add the pumpkin puree and mix until combined. 5. Slowly add in the dry ingredients until just combined. 6. Cover and chill in the fridge for at least 40 minutes. 7. Once the dough is chilled preheat oven to 350°F. 8. In a small bowl make the cinnamon sugar coating by mixing together 1/3 cup sugar and 2 tsp cinnamon. 9. Scoop the dough with a 3 tablespoon cookie scooper and roll into a ball. Roll the dough ball in the cinnamon sugar coating and place on a lined baking sheet. 10. Bake 12-14 minutes. You can eat them as is or let them cool to add a cream cheese frosting on top. For the cream cheese frosting: 1. In a bowl beat the cream cheese, butter, vanilla, and salt until smooth and combined. 2. Add the powdered sugar and mix until combined. 3. Add the frosting to a piping bag and pipe a swirl on the cookies. Dust the cookies with some cinnamon.

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% Daily Values based on a 2,000 calorie diet