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Pumpkin Snickerdoodles

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One of my FAVORITE cookies ever is a good old fashioned snickerdoodle- I’m a sucker for cinnamon and a soft cookie! This Fall version of the classic is even better! It’s packed with flavor and SO satisfying. Warning- you will definitely eat 6-10 at once. I did.

Ingredients

2 sticks butter, room temperature

1 cup sugar

3/4 cup brown sugar

3/4 cup pumpkin puree

1 egg yolk

2 teaspoons vanilla extract

3 1/4 cup all purpose flour

3 1/2 teaspoons cornstarch 

1 teaspoon cream of tartar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup sugar + 1 1/2 teaspoons ground cinnamon

Instructions

In a bowl with an electric mixer cream together the room temperature butter and sugars until light and fluffy

Add in the pumpkin puree, egg yolk, and vanilla extract. Mix to combine

To the wet ingredients add in the flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Mix together until combined

Cover the bowl with plastic wrap and put into the refrigerator to let the dough chill for 1-2 hours

Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper

In a small bowl mix together the sugar and cinnamon

Scoop out a tablespoon at a time, roll it into a ball, and coat in the cinnamon sugar

Put onto the sheet trays and space about 2 inches apart

Put into the preheated oven and bake for 12-14 minutes until puffed and slightly golden