These pumpkin snickerdoodles are a deliciously chewy cookie, packed with pumpkin puree and a slightly crunchy sweet cinnamon sugar outside. Everyone will love to share these delicious pumpkin snickerdoodle cookies, yum!
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
In a large mixing bowl cream together 3/4 cup sugar and softened butter until fluffy and well mixed.
Measure the pumpkin and blot well with two paper towels to remove any extra moisture. (I blot the pumpkin twice with two seperate paper towels) Add pumpkin puree and the egg to the butter mixture, then keep mixing until combined.
In a medium sized mixing bowl mix together flour, cream of tartar, baking soda, and salt.
Add the flour mixture to the pumpkin mixture. Stir well the dry ingredients are completly mixed into the wet ingredients and a dough forms. The dough may still be a little sticky.
Chill the dough in the refrigerator for 30 minutes.
In a small bowl combine the sugar and cinnamon to create the snickerdoodle topping.
Use a medium cookie scoop to create dough balls, about a tablespoon and a half per cookie.
Roll the dough ball a little with your hands, then place each dough ball into the cinnamon sugar. Coat all sides of the dough ball, then place about 2 inches apart from other cookie dough balls apart on the baking sheet.
Bake cookies for 11-13 minutes or until cooked around the edges. The may be slightly gooey in the center but you don't want them to be raw or wet.
Allow cookies to rest on the hot pan for a few minutes as they will continue to cook on the pan. Once they start to set up in the center of the cookie move cookies to a wire cooling rack or clean kitchen towel to finish cooling. Enjoy!
If you love pumpkin pie flavor, add a teaspoon of pumpkin spice to the cookie dough while you are mixing the dry ingredients. You could also add a 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg for a similar flavor to the dry ingredients of the dough.
This cookie dough can be a little sticky to work with. After rolling them with cinnamon sugar, rolling the cookie dough balls a second time in the cinnamon sugar can give them more flavor. Popping them in the fridge for 2-3 minutes in between rolling can also help if the dough is on the softer side.
2 teaspoons of lemon juice can be substituted for the one teaspoon of cream of tartar in this recipe. See the notes in this article about cream of tartar for more information.
A teaspoon of vanilla is also delicious in this recipe, but I don't always add it.