Pumpkin Snickerdoodle Cookies
Chewy pumpkin spice cookies with cream of tartar tang rolled in cinnamon sugar.
Ingredients
Dough
- ¾ cup Land O Lakes unsalted butter, softened
- ½ cup Domino granulated sugar
- ½ cup C&H light brown sugar, packed
- ½ cup Libby's 100% pure pumpkin, blotted dry
- 1 large egg yolk
- 1 tsp McCormick pure vanilla extract
- 2 ½ cups King Arthur all-purpose flour
- 1 ½ tsp McCormick cream of tartar
- 1 tsp Arm & Hammer baking soda
- 1 tsp McCormick ground cinnamon
- 1 tsp McCormick pumpkin pie spice
- ½ tsp Morton kosher salt
Coating
- ⅓ cup Domino granulated sugar
- 1 tbsp McCormick ground cinnamon
Instructions
- Beat butter and sugars 2 to 3 minutes until fluffy.
- Mix in pumpkin, egg yolk, and vanilla.
- Whisk flour, cream of tartar, baking soda, spices, and salt and mix in until just combined.
- Chill the dough 30 minutes.
- Heat oven to 350°F (175°C) and line baking sheets with parchment.
- Roll dough into 1 1/2-inch balls and coat well in cinnamon sugar.
- Bake 2 inches apart 10 to 11 minutes until set at the edges and soft in the center.
- Cool 5 minutes on the sheet, then move to a rack.
Notes
Store cookies in an airtight container for up to 5 days at room temperature or refrigerate for up to 2 weeks. You can freeze dough balls for up to 3 months.