Pumkin Snickerdoodle Cookies

Just in time for fall!

Credit: http://www.pintrest.com


Total: 25 min
Bake: 12 min
Servings: 24 cookies


1 ¾ all-purpose flour
1 tsp. pumpkin pie spice
½ tsp. cream of tartar
½ tsp. baking soda
½ tsp. kosher salt
½ c. butter, softened
1 c. granulated sugar
1 large egg
1/3 c. pumpkin puree
1 tsp. vanilla extract
Cinnamon-sugar, to roll them in



preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.

Whisk together flour, pumpkin pie spice, cream of tartar, baking soda and salt.

In another large bowl, combine butter and sugar and beat until light and fluffy. Add egg, pumpkin, and vanilla, and mix until evenly combined. Gradually add dry ingredients and mix until just combined.

Roll about 1 tablespoon of dough into a ball then roll in cinnamon-sugar mixture and place on baking sheet.

Repeat with remaining dough and bake until tops start to creak and centers are just set, 12 minutes.

Let  cookies sit on the pan for 5 min and then remove to cooling rack.

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