Pumpkin Spice Snickerdoodle

Updated at: Thu, 17 Aug 2023 07:35:33 GMT

Step 1

Place the oven rack in the middle of the oven. Preheat to 350°F.

Step 2

In a small mixing bowl mix together the granulated sugar, ground cinnamon, nutmeg, ground cloves, and ground ginger. Set aside.

Step 3

In a medium mixing bowl whisk together flour, baking soda, cream of tartar, and ground cinnamon. Set aside.

Step 4

In a large mixing bowl cream together butter and sugar until fluffy.

Step 5

Add in the egg, vanilla extract, and pumpkin puree, and mix until well combined.

Step 6

Fold in the dry ingredients until there are no more flour bits at the bottom of the bowl. Cookie dough will be very sticky. You can refrigerate the cookie dough for about an hour (or even overnight) if you feel it’s too messy. Unfortunately the dough will still be somewhat soft, but maybe more manageable this way.

Step 7

Scoop out balls of dough and carefully coat the dough in the the pumpkin spiced blend.

Step 8

Place on a parchment lined baking sheet and bake cookies for 11-12 minutes, rotating half way through. The cookies will come out slightly puffy and soft, but as they cool the cookies will deflate, and set.

Step 9

Let cookies rest on a baking sheet for 5 minutes before moving to a wire rack to completely cool.

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