Get Ready for Autumn with These Irresistible Pumpkin Spice Snickerdoodles!

  

This recipe takes the classic snickerdoodle and gives it a delicious, fall-inspired twist. The key is using real pumpkin puree in the dough, which makes the cookies incredibly soft and moist. Don't skip the chilling step—it's essential for preventing your cookies from spreading too much in the oven and helps develop that rich, spiced flavor.

Ingredients:

For the Cookies:

• 2 cups all-purpose flour
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/4 cup pumpkin puree (make sure it's not pumpkin pie filling!)
• 1 tsp vanilla extract

For the Coating:

• 1/4 cup granulated sugar
• 1 tsp pumpkin pie spice

Instructions:

1.   Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Set aside.

2.   Wet Ingredients: In a separate large bowl, using a hand mixer or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

3.   Combine: Beat in the egg, pumpkin puree, and vanilla extract until well combined, scraping down the sides of the bowl as needed.

4.   Make Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.

5.   Chill: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step is crucial!

6.   Preheat & Prep: While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a shallow bowl, mix together the granulated sugar and pumpkin pie spice for the coating.

7.   Shape & Coat: Scoop the chilled dough into 1-inch balls. Roll each ball in your hands to make it smooth, then roll it in the pumpkin spice sugar mixture until it's fully coated. Place the dough balls on the prepared baking sheets, about 2 inches apart.

8.   Bake: Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The cookies will be very soft when you take them out of the oven.

9.   Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

These cookies are best enjoyed warm with a cup of coffee or a glass of milk. They store well in an airtight container for several days, but I doubt they'll last that long! Happy baking!